| Dairy Ingredients > Milk Cream Cheese and Yoghurt > Icopodric Y2 |
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| Application |
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| Icopodric Type Y2 has been perfected as a stabilizer emulsifier system for yogurt stabilization where it also acts as a thickener & prevents whey separation in yogurt. |
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| Outstanding Properties/Advantages |
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- It imparts velvety texture to the Yogurt
- Offers complete control over wheying off
- Reveals uniform body
- Creaminess effect is enhanced
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| Usage Level |
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| Icopodric Type Y2 is to be used at a level of 0.25% to 0.5% on the basis of the total weight of the mix. |
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| Preparation Method |
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For easy dispersion required quantity of Icopodric Type Y2 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. |
