Certificates/Standards: | N; |
Monthly Output: | Not provided |
Regional: | Not provided |
Packaging Information: | 1kg/bag, 10kgs/carton |
Mode Of Payment: | Not provided |
Delivery Lead Time: | Not provided |
Main Sales Markets: | North America,Central/South America,Western Europe,Eastern Europe,Asia,Middle East |
Sample Provided: | Yes |
Sample Policy: | Not provided |
Minimum Quantity: | Not provided |
ZIPIN’s TG-TD can be used for dairy products like yoghurt and cheese. It can promote the binding of caseinate and whey proteins, and also improve the texture, viscosity and yield of the final products.
Advantages:
- Increase viscosity and creaminess
- Reduce syneresis and increase yield
- Improve stability during storage
- Improve texture and no influence on flavor