- Country of manufactureFrance
- Fat percentage0,1-0,5 %
|Scope||Yogurts, kefir, kefiric product, boiled fermented milk, curdled milk|
|Technology features||Dosage of 0,1-0,5%|
Milk proteins are one of essential ingredients of milk, are irreplaceable part of diet of the person and carry out function of construction material of cages of all organism.
Proteins of milk are divided into two main components:
- casein is milk protein. He is responsible for formation of clot by production of cheese and cottage cheese, and also is source of calcium and phosphorus. Makes about 80% of the general protein content.
- serumal belkiobladat high nutritional value and create taste of product, they make about 20% of total protein.
Soyuzopttorg Group exclusively represents milk proteins of the Ingredia company (France) in Russia and Central Asia.
|Promilk 600 A||Ingredia (France)||possesses the emulsifying and moisture binding ability|
|influences structure and organoleptic indicators of ready-made product|
|introduces additional feeling of slivochnost|
|Promilk 870||Ingredia (France)||improves structure|
|bespechivat more firm texture|
|prevents department of serum in ready-made product|
|enriches taste of product, gives slivochnost|
|provides firm texture without use of not milk ingredients|
|increases heat stability of cream|
|it is well combined with ZMZh, it can be used in products with the recombined structure|
|application does not contradict requirements of Technical regulations|
|Promilk 802 FB||Ingredia (France)||improvement of texture|
|effect of conformal coating|
|strengthening of creamy taste and bodying|
|high moisture binding ability, prevention of syneresis|