Description

INGRESAN D-83 P/UA: a Swiss stabilising system for perfect fermented milk products.
INGREMA AG (Switzerland) offers the innovative stabilising system INGRESAN D-83 P/UA, specially developed to optimise the production of fermented milk products. Thanks to its unique formula based on modified starch, gelatine and guar gum, the system effectively solves a wide range of tasks:

Texture stabilisation: Ensures a stable, uniform and delicate product consistency throughout the entire shelf life.

Improved organoleptic properties: Gives the product creaminess, a full taste and a pleasant texture.

Syneresis prevention: Minimises whey separation, preserving an attractive appearance.

Simplified process: Requires no additional swelling time and dissolves easily in milk.

Benefits of using INGRESAN D-83 P/UA:

Swiss quality: Produced on modern equipment in accordance with the highest quality standards.

A comprehensive solution: Optimises rheological properties and improves the stability and organoleptic qualities of the product.

Safety and environmental friendliness: Complies with all international food safety regulations and contains no GMOs.

Application:
Recommended dosage: 15–20 kg/t for yoghurts, 5–10 kg/t for sour cream, 10–15 kg/t for other fermented milk products. The system dissolves easily in milk and is added before homogenisation and pasteurisation.

Why choose INGRESAN D-83 P/UA:

Greater competitiveness: Your products will acquire a unique taste and a stable texture.

Optimised production processes: A simpler process cycle and lower costs.

Consumer trust: Swiss quality and product safety.

Order free samples and get individual recommendations on application!

A technologist will send prices, availability and documents: +38 050 425 50 04, dd@prodservis.com.