What stabilizer combination work best for a recombined dairyless milk (hot process)
What do you think about Carrageenan & CMC + E471
Stabilizers combination
What stabilizer combination work best for a recombined dairyless milk (hot process) What do you think about Carrageenan & CMC + E471
Food R&D Emeritus reply
postedDairyless milk....? it does not exist.. its fake milk.. I dont waste my time on it....
Iyanuakande reply
postedIt is an imitation milk .. you know
Food R&D Emeritus reply
postedWell you can search the web " Hydrocolloids for Non Dairy Milk." I remember there is a detailed discussion in the web about but as i am not interested in it.
It might help you..
Fariba Zad Bagher reply
postedGellan gum at low concentration works well for the stability of non-dairy milk (plant-based). It fully hydrates at 70 - 90 C and stabilizes beverages upon cooling ( 10C- 50 C ). You can look at acacia too.