Buz200 Endüstriyel Bitkisel Dondurma Stabilizörü 5 kg
1.771,49 TL
Category
Brand
Smart Code
166.701.10
Price
1.476,24 TL + VAT
Transfer
1.736,06 TL
(% 2,00 remittance discount)
* With installments starting from 696,79 TL !!
Name of Food Additive:
Tito Buz200 Industrial Herbal Ice Cream Stabilizer
Component List:
CMC (50%), Guar Gum ( 25% ), Xanthan Gum (25%)
The net amount:
5 kg
Physical Structure:
Dust
Lot Number:
Lot numbers of all raw materials and packaging materials are recorded for retrospective traceability.
The lot number of the product is located on the product packaging.
Functional Class of Food Additive:
stabilizers
Name of the Source from which the Food Additive is Obtained:
Cmc (Cellulose), Guar Gam (Guar Seed), Xanthan Gum ( Xanthomonas campestris )
Foods to which Food Additive can be added:
It is used in permitted finished products, taking into account the relevant limitations, in accordance with the regulations in the Turkish Food Codex Regulation on Food Additives and vertical communiqués.
When the necessary information cannot be obtained in the regulations and communiqués, the regulatory authorities of the relevant country can be consulted.
Special Storage/Use Conditions:
Keep closed in a dry and cool place.
Commercial Title and Address of the Food Operator:
Smart Chemistry Trade. and Dan. Ltd. Sti.
Ege Sanayi Sitesi Balatcik Mah. 8901/3 Sok. No: 3/3AO It is produced in Çiğli/İzmir facilities.
Manufacturer Business Registration Number:
TR-35-K-047442
Origin:
Turkey (The origin of the main component of the food is different from the origin of the final product.)
Usage Instruction:
In accordance with the Turkish Food Codex Regulation on Food Additives, in the vertical communiqués regarding the finished product produced or planned to be produced; It should be used considering the foods to which it can be added, usage conditions, maximum amounts and restrictions.
If it is planned to be used in countries other than Turkey, the legal regulations of the relevant country should be taken into consideration.
Product performance may differ depending on production conditions, structure and performance of machinery and equipment, seasonal variables and other raw materials.
Before determining the most appropriate amount of use, trials should be carried out with minimum amounts, taking into account the restrictions specified in the Turkish Food Codex Regulation on Food Additives.
Usage Area/Sales Purpose:
It is for use in food.
Technical information:
Tito ice cream stabilizers are mixtures that allow you to produce products at the highest level in ice cream production and allow your customers to admire the taste, quality and texture of your ice creams.
Thanks to Tito ice cream stabilizers, your customers will prefer your ice cream and want to consume it more often.
Tito ice cream stabilizers have very special formulas that have been formed as a result of long years of R & D and trial studies and are preferred not only by the leading ice cream manufacturers of our country, but also by high quality ice cream manufacturers abroad.
Thanks to the ice cream stabilizers in Tito ice cream stabilizers, it will now be very easy for you to produce top quality ice creams. It is enough to add the products to the master mixes at the specified dosage ranges and use your favorite dosage.
Usage Rate: 0.1% - 0.5% (between 100 gr-500 gr per 100 kg milk)
It prevents the formation of water crystals in the ice cream, thus increasing the taste of the product during consumption.
It prevents the formation of unwanted aromas and odors.
It prevents good smells and aromas from escaping from the mixture.
It ensures the formation of a stable micro-foam and the protection of this structure.
It prevents lactose crystallization that may arise from temperature changes during storage.
It prevents moisture transfer from the ice cream to the cone or outer packaging.
It prevents the volume of ice cream from shrinking during storage.
It allows the ice cream to preserve its structure for a long time and delays its melting.
By giving a quality softness to the ice cream structure, it increases consumer satisfaction.
Increases the viscosity of the stabilizer.
It enables the stabilizer to be shaped more easily during manufacturing and to advance in the machines.
It provides easier control of the amount of air inside the stabilizer.
It extends the shelf life of ice cream.
It ensures that the air in the ice cream is formed in smaller molecules and spreads homogeneously to the ice cream.
It facilitates the shaping of ice cream, makes it easier to press in sandwich ice creams.
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