Stabilizers and emulsifiers for dairy products | Food ingredients | Silvateam

Neutral desserts

Aglupectin LA-S20 VIS YA
Application	Fresh type yogurts
Key parameters	DE: 21 - 26 DA: 20 - 24 Dosage: 0.1 - 0.3
Key benefits	Thick and shiny structure. Improved mouthfeel and viscosity. Good flavor release.

Aglupectin LA-S20
Application	Neutral dairy desserts
Key parameters	DE: 20 - 25 DA: 22 - 25 Dosage: 0.8 - 1.0
Key benefits	Gelled, elastic and shiny structure. Gelatin replacement. Suitable for layered desserts.

Aglupectin LC-S12Y
Application	Neutral dairy desserts (organic)
Key parameters	DE: 29 - 33 Dosage: 0.8 - 1.0
Key benefits	Gelled, elastic and shiny structure. Gelatin replacement. Suitable for organic products.

Gelatine free fresh stirred / set type yoghurts

Aglutex Y113
Declaration	Agar-agar (E406) Pectin (E440) Standardization with dextrose
Key parameters	Dosage: 0.1 - 0.2
Key benefits	Friendly label Good syneresis control Premium quality

Aglutex Y313
Declaration	Agar-agar (E406) Pectin (E440) Guar gum (E412) Standardization with dextrose
Key parameters	Dosage: 0.1 - 0.2
Key benefits	It enhance the original flavor giving a fresh product sensation. Imparts smooth and fine texture and a good creamy mouth-feel; Imparts good jellified creamy structure for the whole shelf-life of the products. Cost saving.

Acidified protein beverages

Aglupectin HS-RAM
Key parameters	DE: 70 - 72 Dosage: 0.3 - 0.6
Key benefits	Good protein protection in long life yogurts and acidified milk drinks. Suitable for low protein content drink (3%).

Aglupectin HS-RAMW
Key parameters	DE: 70 - 72 Dosage: 0.3 - 0.6
Key benefits	Good protein protection in long life yogurts and acidified milk drinks. Suitable for medium protein content drink (5%).

Aglupectin HS-RAM5
Key parameters	DE: 70 - 72 Dosage: 0.3 - 0.6
Key benefits	Good protein protection in long life yogurts and acidified milk drinks. Suitable for high protein content drink (7%).

Neutral pH protein beverages

Aglutex ND411
Declaration	Carrageenan (E407) Xanthan gum (E415)
Key parameters	Dosage: 0.15 - 0.25
Key benefits	Excellent protein stabilization. Consistent insoluble particles suspension.

Aglutex ND518
Declaration	Microcrystalline cellulose (E460) Carboxymethyl cellulose (E466) Sucrose for standardization purpose
Key parameters	Dosage:
Key benefits	Avoids cocoa sedimentation, during the time. Reduce fat separation on the surface. Improves viscosity and mouthfeel, giving creaminess sensation. Carrageenan free.

Cheese

Aglutex Q88
Application	Spreadable cheese based products
Declaration	Sodium alginate (E401) Carrageenan (E407)
Key parameters	Dosage: 0.2 - 0.6%
Key benefits	Thick and creamy texture. Syneresis reduction. Increase the shelf life.

Aglutex Q10
Application	Cheese analogues for pizza
Declaration	Agar - agar (E406) Tara gum (E417) Xanthan gum (E415) Dextrose
Key parameters	Dosage: 0.9 - 1.2%
Key benefits	Faster production compared to the standard cheese fermentation. Great slicing and melting properties during baking. Shorter production process.

Water jellies

Aglutex J561
Declaration	Carrageenan (E407) Tara gum (E417) Standardised with dextrose Potassium chloride (E508) Sodium citrate (E331iii)
Key parameters	Dosage: 0.4 - 0.7%
Key benefits	It enhance the original flavor giving a fresh product sensation. Imparts smooth and fine texture and a good creamy mouth-feel. Avoids shrinkage and water syneresis during storage.

Aglutex WJ32
Declaration	Carrageenan (E407) Dextrose
Key parameters	Dosage: 0.6 - 0.8%
Key benefits	It enhance the original flavor giving a fresh product sensation. Imparts smooth and elastic texture and a transparent appearance. Avoids shrinkage and water syneresis during storage.

Bakery

Fruit filling.
Post-oven filling.
Coatings and glazes.

Beverages

Fruit juices.
Fruit-based drinks.
Particle suspension.

Confectionery

Jellies.
Candies.

Dairy

Desserts.
Gelatin free.
Cheese.

Jams

Jams and fruit preparations.
Low sugar marmalades.
Toppings and ripples.