Ultra-Tex MT1-0002 (protein) is a protein stabilizer for forming the structure and consistency of fermented milk products: yogurts, sour cream, fermented milk drinks. Universal stabilizer "Ultra Tex" MT1-0002 (protein) perfectly combines with milk proteins, promotes the formation of a dense bunch, prevents syneresis, has good dispersion characteristics. Fermented milk products have a soft taste, smooth and glossy structure, they are resistant to changing storage conditions.

Dosage:

• For kefir – 2,5-3 kg / t;
• For sour cream 15% of fat content - 4.0 kg / t;
• For sour cream 20% of fat content - 3,5 kg / t;
• For drinking yoghurt - 2,5 kg / t.

Recommendations for use

• the stabilizer "Ultra Tex" MT1-0002 (protein) is added to the milk (milk-fat) mixture at a temperature of 20 ± 10 ° C, with preliminary dispersing the stabilizer in a small amount of milk, mix the mixture thoroughly;
• then apply homogenization and pasteurization;
• Further maintenance of the technological process is in accordance with regulatory documentation.

Universal stabilizer "Ultra Tex" MT1-0003 is intended for fermented milk products (drinking and dessert yoghurt, kefir, sour cream of different fat content). It is recommended for use in technological processes with an average level of mechanical action. The stabilizer "Ultra Tex" MT1-0003 has good dispersion characteristics, perfectly combines with milk proteins, preventing the settling and fibrillation of proteins. Fermented milk products have a soft taste, smooth, glossy, homogeneous texture, stable viscosity, they become resistant to changing storage conditions. Gives a feeling of fullness to the finished product and enhances the creamy taste in products with a low or reduced fat content.

Dosage:

• For drinking yoghurt - 0,8-1,0%;
• For dessert yoghurt - 1,8-2,3%;
• For sour cream 20% of fat content - 0,6-0,7%;
• For sour cream 15% of fat content - 0,8-0,9%;
• For sour cream 10% of of fat content - 1,0-0,9%.

Recommendations for use:

• stabilize Ultra-Tex MT1-0003 in skimmed milk at a temperature of 20 ± 5 ° C, with preliminary dispersion of the stabilizer in a small amount of milk (through the unit for reconstituting dried milk), mix the mixture thoroughly;
• Homogenization (the optimum homogenization temperature is 65-70 ± 2 ° C);
• Pasteurization at 95 ° C;
• Further maintenance of the technological process in accordance with regulatory documentation.

"Ultra Tex" MT1-0004 - stabilizer for the production of glazed curd bars, curds and cottage cheese, heat-resistant curd fillings. This stabilizer allows adding additional moisture, which makes it possible to reduce the cost of the product. Universal stabilizer "Ultra Tex" MT1-0004 does not require preliminary mixing with other dry ingredients, has excellent dispersion characteristics, promotes the formation of instant viscosity in the cold system in contact with cottage cheese, is resistant to mechanical attack, has excellent resistance to several cycles of freezing / thawing, ensures the stability of the product to baking. The finished product tolerates the changing storage conditions well, does not emit moisture.

Dosage: from 0,5 to 5 %

Recommendations for use:

• Universal stabilizer "Ultra Tex" MT1-0004 is introduced to cottage cheese, mixed thoroughly;
• Further preparation of curd bars is made according to the regulative documents.

The stabilizer "Ultra Tex" MT1-0008 is designed for the production of sour cream desserts and sour cream products. It is recommended to use in technological processes with an average level of mechanical action. The stabilizer "Ultra Tex" MT1-0008 has good dispersion characteristics, perfectly combines with milk proteins, preventing the settling and fibrillation of proteins, there is no tendency to syneresis, gives a feeling of fullness and enhances the creamy taste in products with low or reduced fat content. The resulting product has a soft taste, smooth, glossy, homogeneous texture, acquires resistance to changing storage conditions.

Dosage: from 1 to 3%.

Recommendations for use:

• The Ultra-Tex MT1-0008 stabilizer should be added to skim milk at a temperature of 20 ± 5 ° C, with preliminary dispersion of the stabilizer in a small amount of milk, and mix the mixture thoroughly;
• Make a substitute for milk fat and homogenize (the optimum homogenization temperature is 60 ± 2 ° C);
• Pasteurization at 90-95 ° C;
• Further maintenance of the technological process in accordance with regulatory documentation.

The stabilizer "Ultra Tex" MT1-0009 is designed for the production of dessert yogurt. It is recommended to use in technological processes with an average level of mechanical action. The stabilizer "Ultra Tex" MT1-0009 has good dispersion characteristics, perfectly combines with milk proteins, preventing the settling and fibrillation of proteins, there is no tendency to syneresis. Dessert yogurt has a soft taste, smooth, glossy, homogeneous texture, acquires resistance to changing storage conditions. Stabilizer gives a feeling of fullness of taste in yoghurts with low or reduced fat content.

Dosage: from 0,2 to 0,5%.

Recommendations for use:

• add stabilizer Ultra-Tex MT1-0009 to skimmed milk at a temperature of 20 ± 5 ° C, pre-disperse the stabilizer in a small amount of milk (make through the unit for the restoration of milk powder), mix the mixture thoroughly;
• Homogenization (optimum homogenization temperature 65 ± 5 ° C);
• Pasteurization at 95 ° C;
• Further maintenance of the technological process in accordance with regulatory documents.

The stabilizer "Ultra Tex" MT1-00017 is designed to increase the heat resistance of milk in the production of fermented milk products (yogurts, sour cream, sour milk drinks). The stabilizer "Ultra Tex" MT1-00017 perfectly combines with milk proteins, preventing the settling and fibrillation of proteins at all stages of the technological process, reduces the tendency to syneresis in the finished product. Fermented milk products have a soft taste, smooth, glossy, homogeneous texture, they become resistant to changing storage conditions.

Dosage: 0.5 to 1 kg per ton of milk, depending on the initial characteristics of milk.

Recommendations for use:

• add stabilizer the Ultra-Tex MT1-00017 to milk with a dispersant, mix the mixture thoroughly;
• homogenization;
• pasteurization;
• further maintenance of the technological process in accordance with regulatory documents.

The “Ultra-Tex” stabilizer MT1-00045 is recommended for adjusting the texture characteristics without the heating process, usually in finished products. It increases the viscosity and forms the texture within 5-10 minutes after contact with the cold product, while also being resistant to medium mechanical stresses or medium temperature conditions. “Ultra-Tex” stabilizer MT1-00045 has a very wide range of applications, it disperses well in a cold product, increases viscosity, provides a short, smooth texture, gives a more saturated, creamy feel to the taste of the product and excellent resistance to freezing / thawing.

The dosage of this stabilizer in the finished product depends on how much viscosity is needed, and can range from 0.1 to 1.5%.