Product description：
By setting the cauliflower (Gelidiella) and valleys (Anfeltia) and other red algae food and refining. It is a kind of low temperature dissolving type agar. Comply with the EU E406 standard.
Main applications:
Naturally fermented yogurt, as a stabilizer and gelling agent, provides good flavor release and taste and increases coagulability. Prevent the separation of fat or whey. To improve the shelf life of the product, the product can be completely dissolved in 85 C.
Typical use level 0.05-0.3%.
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Naturally fermented yogurt, as a stabilizer and gelling agent, provides good flavor release and taste and increases coagulability. Prevent the separation of fat or whey. To improve the shelf life of the product, the product can be completely dissolved in 85 C.
Typical use level 0.05-0.3%.
Recommended formula for yogurt
Milk 89.8%; sugar 5%, skimmed milk powder 5%, agar AS700 0.2%, yogurt strain, essence / pigment,
Usage method：：
Pre mixed dry ingredients: agar, sugar and skimmed milk powder (used to adjust the dry substance content of the standard protein) and use cold milk to avoid caking.
In the 70 degree homogeneous C (200 bar).
- pasteurized (90-95 degrees C, 5 minutes) and cooled to below 20 degrees C).
- heating to the culture temperature (42 degrees C). Join the fungus. (if necessary, also can be added to the food flavor pigment).
Packing and storage in the fermentation chamber (35-45 degrees C), until the pH value reached 4,5-4,6.
- cold (4-5 degrees C).
The most suitable stabilizer additive is determined by the manufacturer, which depends on the type of milk, the content of fat, the solid content needed, and the production process.
