Ingredion Dairyblend COT EC

For dairy products, taste, texture and flavor are everything. As dairy manufacturers continue to expand their product lines and boost their own production efficiency, they are seeking out ingredient suppliers to help them meet their increasingly complex needs. TIC Gums works closely with manufacturers to develop cost effective and functional dairy stabilizers and validates those stabilizers in our dairy pilot plant. We also offer certified organic stabilizer options for formulators. Dairyblend COT EC is for use in both regular and low fat cottage cheese dressings. The typical usage level of Dairyblend COT EC in regular cottage cheese is between 0.85% to 1.0%, while a slightly higher level is recommended for low fat cottage cheese, from 0.90% to 1.20%. Dairyblend COT EC improves the cling of the dressing to the curd, while providing a clean flavor release and no masking of the cultured flavor. Dairyblend COT EC controls syneresis of the dressing while on the curd and in food service use. Dairyblend COT EC has built in anti-foaming properties to aid in filler operation and achieve proper fill weights. Dairyblend COT EC may be used in creaming ratios up to 48% and is intended for use for food service. Dairyblend COT EC may also replace a portion of any added MSNF.