QWhat is lactic acid bacteria beverage stabilizer used for?
Lactic acid bacteria beverage stabilizer is specifically designed to maintain the stability of protein-based fermented dairy drinks. It prevents protein sedimentation and whey separation, ensuring a consistent texture and appearance throughout the product's shelf life.
QWhat is the difference between TKM21-CD and TKM21?
TKM21-CD is formulated to deliver a lighter, more refreshing mouthfeel, ideal for clean-tasting beverages. TKM21 provides a richer, creamier texture suited for products targeting a fuller, more indulgent experience.
QWhat protein content range is this stabilizer suitable for?
This stabilizer is optimized for lactobacillus beverages with a protein content ranging from 0.7% to 1.5%. It provides effective protein protection and emulsification within this range.
QWhat is the recommended usage level of this stabilizer?
The recommended additive amount is 0.4% to 0.6% of the total formulation weight. This dosage range achieves optimal stability and mouthfeel without affecting the natural flavor.
QWhich food safety standards does this product comply with?
This stabilizer complies with Chinese national food safety standards GB26687 (Compound Food Additives) and GB2760 (Standards for Uses of Food Additives), ensuring safety and legal compliance.
QHow long has this stabilizer been commercially used?
This stabilizer has been successfully applied in the Chinese market for over 20 years. Its long track record demonstrates exceptional reliability and consistent performance for leading beverage manufacturers.
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