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General Description

-          is an off white powder

-          is a stabilizer for normal or thermized yoghurt and other acid milk products

-          application dosage: yoghurt 0.6-2.2%

Chemical analysis

Moisture%                    max. 15

pH                               6.0-8.0

Heavy metal (ppm)        max. 40

Pb (ppm)                      max. 20

As (ppm)                      max. 3

Microbiological analysis

Plate Count (cfu/g)               max 5000

Yeasts and molds (cfu/g)              max. 200

Esherichia coli                     absent

Salmonella ( /25g)                absent

Packaging

Multiplied paper bags with polyethylene lining, 25 kg net..

Storage and shelf life

24 mouths in the original bags under cool and dry conditions.