Stabilizer for yogurt&emulsifier

Food Additive & stabilizer system:Yoghurt stabilizer;Acidify milk stabilizer;Kevin Food Kevingel yoghurt stabilizer is a tailor-made stabilizer for yoghurt, yoghurt drink, acidify milk and other dairy product application. The use of Kevingel yoghurt stabilizer helps to save cost, give preferred appearance, texture and mouthfeel in application, it keeps best stability during storage, provides processing tolerance, etc. Following is our yoghurt stabilizer system for your reference:Kevingel DY-JT - is a stabilizer for normal or thermized yoghurt and other acid milk products - application dosage: yoghurt 0.6-2.2%Kevingel DY-23 - is a stabilizer used for fresh or thermized stirred yoghurt, added before incubation - swells out partially in cold water and dissolves completely above 70 degree - process effective stabilization at a dosage of 0.5-0.8%Kevingel DY-RF3 - is a stabilizer used for fresh or stirred yoghurt added in raw milk before fermentation - swells out partially in cold water and dissolves completely above 80 degree - application dosage:0.5-0.8%Kevingel DY-9S -is a stabilizer used for fresh or thermized stirred yoghurt, added in raw milk before fermentation - swells out partially in cold water and dissolves completely above 90degree. - application dosage:1.8-2.2%If you have any interst, please do not hesitate to contact us,we would like to provide you more information on our yoghurt stabilizer!