Progulact is a mixture of hydrocolloids designed especially for the dairy industry where the main architect is tara gum, which is manufactured in Peru.
PROGULACT
BENEFITS
- Emulsion stabilizer, water and grease binder, preventing exudations
- Gel very well in hot and cold.
- Creates very good fat texture.
- In ice cream, it helps delay the defrosting process of fats.
- No flavor and no color.
- The synergistic effect of its hydrocolloids allows it to reduce the dose of other formulation ingredients.
APPLICATIONS
- Analogous cheeses
- Cheese spreads
- Ice creams
- Desserts
- Yoghurts
- Mayonnaise sauce