Sumo Stabilizer M-5158

Yoghurt stabilizer for rich, thick yoghurt

Characteristics
Description

Specifications
Gelling / thickening system is formulated for the production of quality yoghurt or sour cream products A special developed product of gelatine (E 441), starch, modified starch (E1422), Pectine (E440), dextrose Creamy to yellowish powder. The individual components meet the purity standards according the EC. A typical use level is between 0.5 0.8 % Yogurt 0.0 % fat 1.0 1.5 % fat 3.0 3.5 % fat Sour Cream 18 % fat 38 % fat Dosage 0.6 - 0.8 % 0.5 0.7 % 0.5 0.6 % Dosage 0.4 0.6 % 0.2 0.3 %

Composition

Appearance

Indicative dosage

Moisture Heavy metals Microbiological analysis: Total plate count Yeast and Moulds Salmonella E-Coli Coliforms Shelf life Origin

Max. 12 % Meeting requirements of the EC Max. 10.000 /g Max. 500 /g Absent in 25 g Absent in 1 g Absent in 1 g 18 months Europe

Benefits of Sumo Stabilizer M-5158 in fresh stirred yoghurt

Smooth and creamy mouthfeel Improved filling viscosity Control of syneresis

Suggested formulation
Ingredients Whole or skimmed milk Sugar Skimmed milk powder Sumo Stabilizer M-5158 Composition (%) 78,70 1,0 1,0 0,5 0,8

Process guidelines
1. Dry blend all dry ingredients and dissolve in milk under high shear mixing. 2. Heat up to 65 C and homogenize at 200 bar. 3. Cool down to 40-45 C and inoculate with yoghurt culture. 4. Incubate at 40-45 C 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.