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Milk white powder
Application: ice Cream made with Vegetable Fat /butter oil
Dosage: 0.4-0.5%
Function:
Good air incorporation
Shinkage resistance
Retarded ice crystal growth
Excellent flavor rlease
Specification:
Loss on drying: 10% max.
Ash: 2% max.
PH: 6.0-8.0
Packing: 25kg/bag
Storage: Cool, dry and ventilated place, separate from odorous products
Shelf life: 12 months
Located in Suqian, Jiangsu, a Sino Canada joint venture; Main products are Ice cream stabilizer, coating, granule and sauce. Its products have been exported South East countries and Mongolia etc. It is one of the suppliers of Canada Yogen Fruz Ice Creamer Chain and Ice-Cream.
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