1. Physical properties: White powder and it is hygroscopic, the solution is weak alkaline.
2. Usage: This product consists of many kinds of food additives with the scientific proportion and can be stabilizing agent and emulsifier for Dairy products.It has buffering property and can keep PH value steady; Enhance casein bound water capability and prevent protein, fat and water parted; It can improve milk product thermal stability and prevent condensation phenomenon during the heating and store.
3. Use method:
I：Commonly, its recommended unit is 2.5- 3.0%;
II：Blending this product directly with other stuff, then mix with some milk and water to be premix .Add the premix to milk products that need to be dealt with.
4. Packing: In 25kg composite plastic woven/paper bag with PE liner.
5. Storage and transport: It should be stored in a dry, ventilative and clean warehouse; kept away from moisture and heat. Shelf life: 24 months.
