Tellcan Food
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| Neutral Flavored Dairy Beverage Stabilizer | |
|---|---|
| Product Models | TK1106 |
| Application Scope | Protein 1.0-1.5% flavored milk beverages |
| Product Features | 1. Smooth texture with enhanced flavor release. 2. Cost-effective low dosage; prevents fat separation and extends shelf life. |
| Additive Amount | 0.15-0.3% |
| Execution Standards | GB26687, GB2760 |
* Gold products in the Chinese market, with stable application for 20 years
Combines synthetic emulsifiers (monoglycerides, sucrose esters) with natural colloids (konjac fine flour etc.) to achieve emulsification, thickening, and suspension functions, improving stability by ≥80%.
Adjusts formulation ratios based on molecular characteristics of dairy proteins (casein, whey protein) and plant-based dairy (e.g., oat milk), effectively resolving fat flotation and protein sedimentation.
High-Temperature Resistance: Withstands 140°C UHT instantaneous sterilization with viscosity retention rate ≥95%. Suitable for -18°C frozen storage.
Compatible with bovine milk, soy, and pea protein. Inhibits fat globule aggregation in dairy fats, coconut oil, MCT oil, and more.
Rapid Dispersion ensures 15-20 minute dissolution in hot water. Adapts to high-pressure homogenization (30-40 MPa) with reduced production loss.
• ISO 22000, FSSC 22000 (Food Safety)
• ISO 9001 (Quality Management)
• HALAL/MUI Certification
• Compliant with CFDA Regulations
| Parameter | Technical Specifications |
|---|---|
| Appearance | White to off-white powder |
| Viscosity (1% solution) | 10-4000 mPa·s（25℃） |
| pH Range | 6.6-8.0 (neutral dairy adapted) |
| Recommended Dosage | 0.2%-0.7% (adjusted per formula) |
| Application | Typical Products | Solution Highlights |
|---|---|---|
| Formulated Milk Drinks | Milk tea, coffee creamers, breakfast milk | Anti-caffeine/tannin flocculation, thermal stability |
| High-Protein Dairy | Sports nutrition beverages | Stabilizes high-protein (≥8%) systems |
| Plant-Based Dairy | Oat milk, soy milk, coconut milk | Inhibits plant protein syneresis, extends shelf life |
| Industry Pain Points | Technical Solutions | Customer Value |
|---|---|---|
| Fat separation, short shelf life | Compound stabilization suspends fats/proteins | Zero stability issues during shelf life |
| Oxidative off-flavors in dairy | Flavor-masking technology | Pure taste for premium markets |
| High additive costs/complexity | Single-agent emulsification-thickening | Simplified formulas, cost reduction |
| Export compliance barriers | Full regulatory alignment (GB/ISO/HALAL) | Rapid entry into international markets |
Quality: Passed accelerated stability testing (55°C/75% humidity, 20 days), ensuring zero complaints.
Cost: Reduces additive types from 8 to 1, increasing production efficiency by 15%-25%.
Market: Supports clean label claims and premiumization trends.
Formula Optimization: Free analysis of layering or off-flavor issues with tailored solutions.
Process Adaptation: Optimized UHT parameters and homogenization pressure (20-40 MPa).
Compliance: COA, MSDS, and HALAL documentation for expedited exports.
Standard Packaging: 25 kg/CPP bag (food-grade PE inner liner for moisture resistance).
Storage: Cool, dry, ventilated area.
Shelf Life: 24 months.
