emulsifiers and stabilizers-for daiy products,United States price supplier
emulsifiers and stabilizers-for daiy products
min.order / fob price
≥1 piece
OriginUSA
Production Capacity
CategoryStabilizer
Update Time2026-01-20
company profile
BK Giulini Corporation
United States
Contact: Mr.Sales Manager
Tel: 001-805-581 1979
Number of Employees: < 20
Business Type: Manufacture & Trade
product details
Origin:USA
JOHA and SOLVA emulsifiers as well as BEKAPLUS and TURRISIN stabilizers are based on proven formulations developed by our application laboratories.
For the dairy processor and related applications, our JOHA emulsifying salts and BEKAPLUS stabilizers have set quality standards for decades.
Due to their exceptional cost effectiveness, these emulsifiers and stabilizers are used around the world in products such as
processed cheese
puddings
sour cream
cheese and cream sauces
milk-based beverages
coffee creamers
low pH dairy products
yoghurt like products
milk powders and cheese blends
various dessert items
refrigerated dips
cream soups and chowders
JOHA? emulsifiers and BEKAPLUS stabilizers are frequently used to solve problems relating to emulsion breakdown, water separation, protein precipitation, viscosity and texture control, shelf life extension and others. In fact many processors combine these products for added functionality.
Emulsifiers for processed cheese are usually selected by three criteria: the exchange of a certain quantity of protein-bound calcium for sodium, the need to correct the pH and the required "creaming" of the cheese product. The consistency of the finished cheese is greatly influenced by the pH. The right emulsifying salts provide proper pH control. It is also the emulsifying salt, which will influence the "creaming" characteristics of the processed cheese.
Nutritional beverages have become a staple in the food basket of athletes as well as many health conscious, active consumers. Appearance, mouth-feel and stability are essential features of nutritional beverages. Therefore the combination of ingredients and process technology must be carefully balanced to prevent protein sedimentation or whey separation. JOHA salts and BEKAPLUS stabilizers are very cost-effective helpers in the quest for better nutritional beverages.