Dairy Carrageenan

Dairy Application Carrageenan successfully meets the needs for precise adjustment of food homogeneity, texture and mouthfeel of the broad range of milk and dairy products. Carrageenan interacts and reacts well to milk proteins as it promotes the smooth and thorough dispersion of even the most delicate ingredients in milk and dairy products. Milkvis IC is a specially formulated product intended for ice cream. Milkvis IC offers the following advantages: serves as protein stabilizer by inhibiting the precipitation of casein thru binding with casein globules interacts with milk protein in as low as 0.01 to stabilize milk systems aids in increasing the viscosity of the ice cream mix maintains product¯ texture during temperature fluctuations provides smooth and homogenous meltdown imparts a creamy, firm body prevents precipitation of milk casein Milkvis CM is a product mainly suitable for chocolate milk drink and other milk products.