food emulsifiers ice cream stablizer

- Apr 09, 2019-

                    ICE CREAM STABILIZER

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PRODUCT DESCRIPTION   

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Ice cream stabilizer is a compound ingredient including food emulsifiers and stabilizers. All the ingredients are based on raw materials of non-animal origin.

 

USAGE INFORMATION
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The dosage is 0.5%

Mix the milk, sugar and others materials with emulsifying stabilizer as the ratio, dissolved with water, stirring and heating. Then, heat to 75-80℃ and hold 20-30 minutes. And then homogenized, put them into the aging cylinder for 2-3 hours,  then, adjust the color and odor.

LEGAL  DECLARATION

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Ice cream stabilizer

INGREDIENT LIST

 

Food emulsifier

E471                25%

E491                10%

E322                 13%

Guar gum( E412)         22%

Carrageenan ( E407)      13%

Sodium alginate(E401)    10%

Xanthan gum(E415)      7%

 

APPEARANCE 

Yellow powder

FOOD CONTAMINANT

Raw materials are guaranteed food grade in conformity with the applicable legislation on:

 

 

 

Heavy metals

ARSENIC (As) (mg/kg)

   

≤ 3

   

MERCURY (Hg) (mg/kg)

   

≤1

   

CADMIUM (Cd) (mg/kg)

   

≤ 1

   

HEAVY METALS (as Pb) (mg/kg)

   

≤ 10

   

 

 

INDICATIVE MICROBIOLOGICAL VALUES

TOTAL PLATE COUNT (CFU/g)

   

≤ 1000

   

YEAST AND MOULD (CFU/g)

   

≤ 100

   

COLIFORMS

   

ABSENT IN 0.1g

   

SALMONELLA

   

ABSENT IN 25g

 

ICE Cream

 

 

GMO INFORMATION

It is made from pal oil without any GMO materials.

IRRADIATION INFORMATION

We hereby certify that the Ice cream stabilizer is free from radiation.

STORAGE CONDITION AND PACAKGE:

It should be sealed and storage in cool, dry and ventilated place to avoid to moisture and caking. Do not store or transport it with inflammable, explosive, poisonous or noxious goods. The sealing preservation period is 12 months.

 

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