C-TECH MS-2 is a semi-refined carrageenan, compounded to serve as a natural stabilizer and thickener for milk and chocomilk. It is used to improve the quality of milk products by effectively stabilizing milkfat and preventing water separation. Carrageenan has a unique protein reactivity with milk casein that effectively stabilizes milkfat-protein complex. It also improves the viscosity and gives body to the milk.
Appearance |
: |
Light tan, free flowing powder |
Moisture content |
: |
12% maximum |
pH |
: |
10-12 |
Viscosity ( 1.5% solution at 75 °C) |
: |
20-200 cps |
Water Gel Strength (1.5% solution at 20°C) |
: |
100 - 400 g/cm² |
KCl Gel Strength ( 1.0% sol’n + 0.2% KCl at 20°C) |
: |
200 - 500g/c |
Total Plate Count |
: |
maximum of 10,000 cfu/g |
Yeast and Molds |
: |
maximum of 500 cfu/g |
Salmonella |
: |
negative in 1.0 gram |
E. coli |
: |
negative in 1.0 gram |
SUGGESTED FORMULATION FOR MILK
| Whole Milk powder |
10.00 % |
| Sugar |
8.00 % |
| C-TECH MS-2 |
0.05% |
| Flavor |
q.s. |
| Water |
To make 100% |
|
| 1. |
Dry blend sugar and C-TECH MS-2 |
| 2. |
Disperse milk in water and heat to 32°C, with rapid stirring in a boiling water bath. |
| 3. |
Disperse the sugar –C-TECH MS-2 blend and heat rapidly to77°C with vigorous stirring. |
| 4. |
Remove from heat, add flavor and fill into packaging aseptically |
|
|
