Milk Shake Stabilizer Suppliers and Manufacturers

Lassi 100 ltr batch 100g stabilizer at 60 -70 degree temprature the heat up to 80-90 degree then cool upto 42 degree and add culture same process continues and add 50 g stabilizer with sugar Total 150 g stabilizer have to add. Chaas/ buttermilk 100 ltr batch 150 g to 200 g stabilizer mix with circulate motion for 5 minutes same process continues. Yogurt/ Dahi 100 ltr batch 100 to 150 g stabilizer at 60 -70 degree temprature the heat up to 80-90 degree then cool upto 42 degree and add culture same process continues.

Creamy and Milky taste of Shake.

Paneer 100 ltr batch 100g to 150 g stabilizer at 70 degree temprature then heat up to 90 degree then cool upto 72-75 degree and add Acetic Acid solution and coagulant & Slowley continuous stering ,Rest to set 3-5 minutes and continue your same process. Paneer Stabilizer Using a stabilizer for paneer preparation is highly beneficial and recommended for dairy manufacturers. Adding a stabilizer can significantly improve the quality and yield of paneer, resulting in increased profitability for the dairy producer. Here are some specific benefits of using a stabilizer for paneer: 1) Increased Yield: Using paneer stabilizer can increase the yield of paneer by 2-3%. This increase in yield translates to a greater quantity of paneer produced per batch, significantly improving the profitability of dairy manufacturers. 2) Smooth Body and Texture: The use of a stabilizer in paneer preparation can improve the body and texture of the paneer. The stabilizer creates a uniform structure throughout the paneer, resulting in a smooth and spongy texture. 3) Creamy Taste: Paneer prepared with a stabilizer has a creamy and buttery taste that enhances the flavor of various dishes. 4) No Stickiness in Paneer: Paneer stabilizer prevents stickiness in the paneer, allowing it to maintain its texture and taste even when exposed to high temperatures. 5) Increased Shelf Life: Paneer prepared with a stabilizer has a longer shelf life, which means that it can be stored for a longer time without spoiling. The shelf life can be increased by 2 or 3 times. 6) No Yellowish Color in Paneer: Using a stabilizer can prevent the yellowish color that can occur in paneer, ensuring that the paneer retains its natural white color. 7) Consistent Cutting Size and Shape: Paneer prepared with a stabilizer can be easily cut in a consistent manner, ensuring uniformity in size and shape. 8) No Need for Additional Preservatives: Paneer stabilizer eliminates the need for additional preservatives, making the paneer healthier for consumption. 9) Reduced Spoilage: With the use of a stabilizer, the problem of spoilage can be reduced, resulting in a lesser amount of spoilage, waste, and associated losses. 10) Economical: Using a stabilizer for paneer is an economical solution since it has a low cost of usage and can improve the yield, texture, taste, and shelf life of the paneer. Overall, using a stabilizer in paneer preparation can significantly enhance the quality and profitability of dairies, making it an essential ingredient in their manufacturing process.

Las 3NF- Lactose Substitute Non- Fat Solid is an Enzymatically Modified, Vegan, Gluten-Free, Plant-based, Non-GMO starch used as a Texturizing agent, Taste Improver, Bulking Agent, Volumising, Emulsifier, Fat Replacer, Stabilizer & Thickener and in Milk and Milk products. It is 100% naturally made which does not have any preservatives and Mono sodium Glutamate (MSG). FEATURES AND BENEFITS *It is highly bio-degradable and causes no harm to the Environment. *A Las 3NF is a white powder that adds no color to application and blends well with other ingredients. *Las 3NF act as an excellent fat replacer, bulking agent, volumising and taste improver. *Las 3NF act as thickening & binding agent and as emulsifier and stabilizer. *Las 3NF act as texturizing agent for Milk and Milk Products.

EnzoPlast TS 8 is a Chemically Modified, Vegan, Gluten-Free, Plant- based, Non-GMO oxidized tapioca starch. EnzoPlast TS 8 is characterized by its exceptional functional properties such as low viscosity, high stability, clarity, film forming, low temperature stability and binding properties. EnzoPlast TS 8 is widely used in bakery products, frozen foods, dairy products, confectioneries, breading and coating applications, etc., It is 100% naturally made which does not have any preservatives and Mono sodium Glutamate (MSG). APPLICATIONS EnzoPlast TS 8 is used as stabilizer in milk products, ice cream desserts, puddings, fillings, etc.,It is also used in the production of flavoured yoghurts, flavoured milk drinks, whipped cream, low fat cream, etc., EnzoPlast TS 8 can also be used as fat-mimetic and partial replacement of casein in cheese products with improved stretchability and hardness EnzoPlast TS 8 is recommended for salad and vegetable sauces, salad dressings, sugar syrups, sauces for canned meat and vegetables, mayonnaise, soups, puddings, fruit filling for confectionery products, jellies, fruit paste candy and soft gummies In baking industry, EnzoPlast TS 8 expands and improve physical possessions and physical properties of dough, increases its capability to hold gases FROZEN FOODS EnzoPlast TS 8 is used in frozen foods, refrigerated or canned foods, generally for thickening, temperature stability and control the flow in the purpose food. EnzoPlast TS 8 are used for improved adhesion and improved stability, reputedly because of covalent bonding with protein on the substrate surface. FEATURES AND BENEFITS EnzoPlast TS 8 has improved solubility and paste clarity and could be an alternative source for food products requiring high solid contents without over-thickening It is highly bio-degradable and causes no harm to the Environment. EnzoPlast TS 8 is a White powder that adds no color to application and blends well with other ingredients. It has a bland taste and so will not mask flavors or aromas.