| Dairy Ingredients > Milk Cream Cheese and Yoghurt > Icopodric QM UHT |
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| Application |
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| Icopodric QM UHT is an integrated & complete Stabilizer-Emulsifier System for Pasteurized/UHT milk specifically formulated to prevent sedimentation in chocolate milk and to provide a rich & creamy body to milk. |
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| Outstanding Properties/Advantages |
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- Prevents separation of whey and keeps the emulsion system of the milk quite intact
- Previent sedimentation of cocoa solids in chocolate milk
- Provides extra creamy feel and yet leaves the mouth clean
- Icopodric QM UHT functions at a very low usage level
- Exhibits excellent heat shock stability
- Does not reveal gumminess, stickiness or stringiness
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| Usage Level |
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| Icopodric QM UHT is to be used at a level of 0.15% to 0.2% on the basis of the total weight of the mix viz. milk+other ingredients eg. Sugar, Milk Solids etc. |
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| Preparation Method |
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For easy dispersion required quantity of Icopodric QM UHT is well mixed into dry sugar, which is then stirred into the milk at 50°C. |
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| Storage and Shelf-life |
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| The shelf-life of this product is a minimum of 12 months from date of production provided it is stored in the tightly closed original packing. |
