High Stability in Acidic Environments
Acid-Resistant Formulation System: Utilizes acid-resistant synthetic emulsifiers (e.g., citric acid esters, lactic acid monoglycerides) and natural colloids (e.g., pectin, xanthan gum) in a scientific ratio to ensure stable emulsification and thickening performance within pH 3.8–4.5, with no viscosity attenuation.
Anti-Phase Separation Technology: Dynamically adapts interactions between milk proteins (casein, whey protein) and acidic components, effectively preventing fat floating and whey separation. Extends shelf life to over 12 months.
Extreme Process Tolerance
High-Temperature Sterilization Compatibility: Withstands 85–95°C pasteurization and UHT sterilization while maintaining a smooth texture.
Low-Temperature Storage Stability: Adapts to 4°C refrigeration and ambient storage.
Broad Raw Material Compatibility
Multi-Fat Compatibility: Compatible with milk fat, MCT oil, and plant-based fats, preventing fat aggregation under acidic conditions.
Cost Reduction and Process Simplification
Multi-Functional Integration: Combines emulsification, thickening, and stabilization, reducing the use of 3–5 traditional additives and lowering overall costs by 20%.
Rapid Dispersion and Dissolution: Easily dissolves in cold or hot water with high process flexibility, compatible with homogenization (20–30MPa) and high-speed mixing.
Sensory and Functional Enhancement
Texture Optimization: Delivers a smooth, delicate mouthfeel and masks metallic or astringent flavors during dairy processing.
International
Core Patents:
Invention Patent: Preparation Method of Konjac Fermented Soy Milk Powder (Patent No.: ZL2020108215420);
Certifications:
◆ ISO 22000, FSSC 22000 (Food Safety);
◆ ISO 9001 (Quality Management);
◆ HALAL/MUI Certification
◆ Compliant with CFDA Food Additive Regulations.
Key Performance Indicators
|
Parameter |
Technical Specifications |
|
Appearance |
Off-white to light yellow powder |
|
Viscosity (1% aqueous solution, 25°C) |
15–3500 mPa·s |
|
pH Applicability |
3.8–4.5 (for acidic dairy products) |
|
Dissolution Time |
10–20 minutes (cold/hot water) |
|
Recommended Dosage |
0.3%–0.8% (adjusted dynamically) |
Application Scenarios
|
Field |
Typical Products |
Solution Highlights |
|
Acidic Dairy Beverages |
Fruit-flavored yogurt, lactic acid drinks |
Full pH 3.8–4.5 compatibility, no precipitation |
|
Low-Temperature Yogurt |
Set yogurt, stirred yogurt |
Anti-whey separation, uniform texture |
|
Functional Acidic Dairy |
High-calcium yogurt, probiotic drinks |
Stabilizes active ingredients, no sensory degradation |
|
Plant-Based Acidic Dairy |
Coconut yogurt, oat fermented milk |
Compatible with plant proteins, resolves acidic layering |
Industry Pain Points & Solutions
|
Industry Pain Points |
Technical Solutions |
Customer Value |
|
Whey separation, uneven texture |
Acid-resistant system adapts milk proteins |
Uniform texture, zero stability issues during shelf life |
|
Fat aggregation and layering |
Anti-acid emulsification stabilizes fat dispersion |
Eliminates fat floating, ensures homogeneity |
|
Astringent or metallic taste |
Flavor-masking and texture optimization |
Smooth mouthfeel, improved consumer acceptance |
|
Poor additive compatibility |
High/low-temperature tolerance for pasteurization/UHT |
Enhanced efficiency, reduced production loss |
|
Complex export regulations |
Global compliance (GB 2760/FDA/EU) |
Fast market entry, zero compliance risks |
Summary:
By adopting this acid-resistant compound emulsifying thickener, dairy enterprises can resolve stability, sensory, and functional challenges in acidic environments, achieving:
Zero whey separation: Consistent texture and enhanced product appeal.
Long-term fat stability: Eliminates layering and extends shelf life.
Global compliance: Breaks technical barriers for international exports.
Customer Value & ROI
Quality Assurance: Passes accelerated stability tests (46°C/75% humidity, 20 days) to ensure zero customer complaints during shelf life.
Cost Optimization: Reduces additive types and improves production efficiency.
Market Competitiveness: Supports exports to Southeast Asia, Europe, and the Americas with fast compliance clearance.
Comprehensive Technical Support
Formula Customization: Free analysis of existing formula issues (e.g., water separation, clumping) and optimization solutions.
Process Adaptation: Recommends homogenization pressure and sterilization parameters to reduce production loss.
Certification Support: Provides HALAL pre-audit documents to shorten export certification cycles.
Testing Assurance: Includes COA, MSDS, and third-party test reports to enhance market trust.
Packaging & Delivery
Standard Packaging: 25 kg/CPP bag (food-grade PE inner liner for moisture resistance).
Storage: Cool, dry, ventilated area; 24-month shelf life.
Main Product
| Product Name | Lactic acid bacteria beverage stabilizer |
| Product Models | TKM21-CD (Light Texture), TKM21 (Creamy Texture) |
| Application Scope | Protein 0.7–1.5% lactobacillus beverage |
| Product Features | 1. Refreshing, smooth mouthfeel. 2. Superior stability for protein protection and extended shelf life. |
| Additive amount | 0.4–0.6% |
| Execution standards | GB26687, GB2760 |
Gold products in the Chinese market, with stable application for 20 years