Premium Ingredients Creates Two New Stabilizers for Chocolate Milk

27 Aug 2014 --- Premium Ingredients is presenting two new stabilizers for chocolate milk: Premigum XLB-13059 and Premitex XLB-14022. Premigum XLB-13059 allows for an important cost saving by reducing milk powder content and is specially designed for recombined UHT chocolate milk applications. It also allows for an improved mouth-feel and creamy texture.

This stabilizer guarantees an efficient suspension of cocoa particles and avoids the typical problems of syneresis or gelation caused by the standard solutions based on carrageenan.

Premigum XLB-13059 presents a unique flexible functionality which ensures a stable product, with less MSNF (milk solids-non-fat) content and vegetable fat content.
 
Premitex XLB-14022 is another new stabilizer and emulsifier system developed for chocolate milk that allows an efficient suspension of cocoa particles, improving emulsion stability, creaminess and mouthfeel.
 
Premium Ingredients offers food and beverage producers these products under an open formula, meaning with complete transparency regarding prices and know-how used in their development, showing raw material costs, fixed and variable costs, and profit margin.
 
Premium Ingredients has designed and tested these products in collaboration with the Formulation Excellence Center of Blendhub Corp.