| Message: | PRODUCT DESCRIPTION
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Ice cream stabilizer is a compound ingredient including food emulsifiers and stabilizers. All the ingredients are based on raw materials of non-animal origin.
USAGE INFORMATION
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The dosage is 0.5%
Mix the milk, sugar and others materials with emulsifying stabilizer as the ratio, dissolved with water, stirring and heating. Then, heat to 75-80℃ and hold 20-30 minutes. And then homogenized, put them into the aging cylinder for 2-3 hours, then, adjust the color and odor.
LEGAL DECLARATION
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Ice cream stabilizer
INGREDIENT LIST
Food emulsifier
E471 25%
E491 10%
E322 13%
Guar gum( E412) 22%
Carrageenan ( E407) 13%
Sodium alginate(E401) 10%
Xanthan gum(E415) 7%
APPEARANCE
Yellow powder
FOOD CONTAMINANT
Raw materials are guaranteed food grade in conformity with the applicable legislation on:
Heavy metals
ARSENIC (As) (mg/kg) ≤ 3
MERCURY (Hg) (mg/kg) ≤1
CADMIUM (Cd) (mg/kg) ≤ 1
HEAVY METALS (as Pb) (mg/kg) ≤ 10
INDICATIVE MICROBIOLOGICAL VALUES
TOTAL PLATE COUNT (CFU/g) ≤ 1000
YEAST AND MOULD (CFU/g) ≤ 100
COLIFORMS ABSENT IN 0.1g
SALMONELLA ABSENT IN 25g
GMO INFORMATION
It is made from pal oil without any GMO materials.
IRRADIATION INFORMATION
We hereby certify that the Ice cream stabilizer is free from radiation.
STORAGE CONDITION AND PACAKGE:
It should be sealed and storage in cool, dry and ventilated place to avoid to moisture and caking. Do not store or transport it with inflammable, explosive, poisonous or noxious goods. The sealing preservation period is 12 months. url:http://www.yizeliadditive.com |
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