Sumo ® Stabilizer M-5158 Yoghurt stabilizer for rich, thick yoghurt Characteristics Specifications Description Gelling / thickening system is formulated for the production of quality yoghurt or sour cream products Composition A special developed product of gelatine (E 441), starch, modified starch (E1422), Pectine (E440), dextrose Appearance Creamy to yellowish powder. The individual components meet the purity standards according the EC. Indicative dosage A typical use level is between 0.5 – 0.8 % Yogurt Dosage 0.0 % fat 0.6 - 0.8 % 1.0 – 1.5 % fat 0.5 – 0.7 % 3.0 – 3.5 % fat 0.5 – 0.6 % Sour Cream Dosage 18 % fat 0.4 – 0.6 % 38 % fat 0.2 – 0.3 % Moisture Max. 12 % Heavy metals Meeting requirements of the EC Microbiological analysis: • Total plate count • Yeast and Moulds • Salmonella • E-Coli • Coliforms Max. 10.000 /g Max. 500 /g Absent in 25 g Absent in 1 g Absent in 1 g Shelf life 18 months Origin Europe
1. Dry blend all dry ingredients and dissolve in milk under high
shear mixing. 2. Heat up to 65C and homogenize at 200 bar. 3. Cool
down to 40-45C and inoculate with yoghurt culture. 4. Incubate at
40-45C for several hours. 5. At desired pH cool down to interrupt
incubation.
The information in this datasheet is to the best of our
knowledge, true and accurate. Any recommendations or suggestions
are made without warranty or guarantee since the conditions of use
are beyond our control.
