Looking for improved texture, better freeze/thaw stability, or enrichment of calcium?
Acts as synergist for antioxidents, Buffers pH, Imparts Flavors, Provides acidity
– Adjusts pH, Chelates metal ions, buffers pH, Imparts flavor
Adjusts pH, Provides acidic conditions while imparting a mild taste
Provides a progressive pH decrease, Provides a well controlled slow acidification for the coagulation of dairy proteins, Acts as mild acidifier and coagulant for feta, white cheese and paneer processing, Acts as a firming agent in alginate or pectin stabilized fruit preparations
Acidifies mildly, Supports flavors, Coagulates ricotta
Enriches the calcium content, Adjusts pH, enables use of nutrition claims, enables use of health claims
Replaces salt, enables use of nutrition claims, enables use of health claims
Enriches the calcium content, Adjusts pH, Shows low reactivity compared to other calcium salts, enables use of nutrition claims, enables use of health claims
Enriches the magnesium content, enables use of nutrion claims, enables use of health claims
Serves potassium fortification, Buffers pH, Improves complexity and/or stability, Chelates metal ions, Replaces sodium and serves sodium-free pH regulation, Stabilizes milk and soy products during heat treatment,, Acts as emulsifying salt in process cheese, use of nutrion claims, enables use of health claims
Provides high stabilizing and suspending properties, provides high viscosity atlow concentration, Provides excellent freeze, thaw stability, Inhibits syneresis, Stabilizes emulsions
Defoaming agent for cottage cheese, emulsifier for ice creams, whipped toppings, icings/frosting,
Emulsifier for whipped toppings and frostings
stabilize milk proteins, aid in thermal processing of milk, adds stability and firmness to flans and mousses, heat stabilizer, pH regulation, prevent hardening of pumpable and spreadable cheeses, Aid in controlling texture, color, and taste of process cheese. Prevents churning of milk fat during ice cream process.
added to fluid milk during pasteurization or spray drying to inhibit protein denaturation during heat treatment, allow efficient protein dispersion upon rehydration.
Keeps cocoa in suspension in chocolate milk.
Inhibits purple discoloration of strawberry-flavored milk by binding to the iron
inhibits UHT milk age gelation
allows preparation of buttermilk and cottage cheese via direct acidification, adds shelf life.
inhibit feathering of non-dairy creamer when added to warm acididic coffee