Premium Ingredients participates in Gulfood 2011

Spanish manufacturer Premium Ingredients will present its new dairy applications at Gulfood 2011 from February 27 to March 2, 2011.

It has developed Premitex XLB-6012, a blend of emulsifiers and stabilizers composed of mono- and diglycerides of fatty acids, carrageenan and guar gum.

It is designed for the preparations of long life milk drinks and recombined milk.

The blend improves emulsion stability, controls mouthfeel and viscosity.

It also improves the appearance of and prevents fat separation and sedimentation.

Another newly developed product Premilac XLK-10007 is based on milk proteins and stabilizers such as carrageenan and gums.

Its functional properties are designed to meet specific customer needs and product requirements in terms of texture, protein content and FAT / DM (Dry Matter) ratio.

It is designed to create Mediterranean Style Cheese of firm homogeneous and breakable textures that can be adjusted to the desired characteristics of the end product.

The cost of producing Feta type cheese can be lowered by minimizing syneresis, allowing reductions in protein content, replacing milk fat with vegetable fat and enabling increases in cheese yield.