Stabilising systems

Stabilising systems

CEDRUS COM company offers a wide range of functional systems for dairy products of own production and produced by DuPont TM Danisco®.

Advantages of using stabilising systems:

  • Increased viscosity
  • Improved creaminess
  • Improved consistency and texture
  • Reducing risk of syneresis
  • Cost reduction due to replacement of dry skim milk

Name

Application

properties

STABILAC

Cream, yoghurt, cheese products and desserts, drinks lactoacide (kefir, etc.)

Increase viscosity, gloss, moisture free link prevents secretion of whey improves creaminess, replaces a part of the dry matter of skim milk.

GRINDSTED® 

Yogurt, cream and other products lactoacide.

It improves the viscosity of the product, improves the structure, reduces the secretion of whey replaces a part of the dry matter of skim milk.