application

base

dosage

functionality

acid milk products

ConPec

pectin

0,30 - 0,50 %

protective colloid effect
pH 3,8 to 4,15

ConPound

carboxyl mehtyl cellusose

0,30 - 0,50 %

protective colloid effect
pH 4,2 to 4,4

milk drinks

ConPound

carrageenan

0,02 - 0,30 %

suspension stabilizing effect

ConPound

carrageenan, emulsifier

1,00 - 2,00 %

suspension stabilizing effect, whip ability- and stability

yogurt / sour cream

ConPro

protein

0,50 - 2,80 %

improvement of the mouthfeel, viscosity and stability

ConPound

modified starch, pectin

1,80 - 2,30 %

thickening, improvement of the mouthfeel, stability

ConPound

modified starch, gelatine

1,80 - 2,30 %

swelling, improvement of the mouthfeel, stability

cream cheese / soft cheese

ConCel

cellulose

0,30 - 1,00 %

texturizing and water binding effect

ConPound

carrageenan, locust bean gum

0,20 - 0,50 %

texturizing und water binding effect

ConPro

milk protein

0,30 - 2,50 %

swelling, improvement of the mouthfeel, stability

desserts

ConPound

starch, hydrocolloid, emulsifier, gelatine

0,50 - 5,00 %

texturizing effect, whip ability- and -stability

cream products

ConPound

carrageenan

0,02 - 0,20 %

suspension stabilizing effect, stability

kitchen cream

ConPound

hydrocolloid, modified starch, protein

0,50 - 2,00 %

texturizing effect

spreads

ConViva

protein / cellulose

1,00 - 1,50 %

texturizing and improvement of the mouthfeel,

sauces / dressings

ConPound

hydrocolloid, modified starch, protein

0,20 - 2,00 %

suspension stabilizing effect, stability

ConAcid

acid blends

1,00 - 5,00 %

germ reduction

ketchup / seasoning sauces

ConCel

cellulose

0,30 - 1,50 %

texturizing und water binding effect

ice cream

ConPound

emulsifier / hydrocolloid, cellulose

0,30 - 0,50 %

structure- and texturising effect

cured products

ConSal

hydrocolloid

0,30 - 2,00 %

water binding effect

sausages

ConCel

cellulose

0,20 - 1,00 %

emulsifying and water binding effect