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RIPPLELUX 25kg
607-105 RippleLux Stabiliser
607-105 RuppleLux stabiliser is a blended product suitable for a variety of applications giving viscosity control and stability.
Available to purchase in 25kg bottles.
607-105 RippleLux Stabiliser
607-105 RuppleLux stabiliser is a blended product suitable for a variety of applications giving viscosity control and stability. It is a compatible with dairy, fruit and vegetable bases, being particulary useful in acidic, fruit and sugar sauces, especially where the final product is to be chilled or frozen. Will dissolve almost completley under very good agitation but benefits from heating to pasteurisation temperatures, where synergistic effects between the componets become full utilised it is always good practise to dry mix with a portion of one of the dry ingredients before addition to assist dispersion
Specifications Description : Off-white creamy free flowing crystals with neutral odour and tasteDosage: 0.1-0.30%Usage: Blend with other dry ingredients to aid dispersion with continuos agitation. |
Shelf Life Minimum 12 months when stored in unopened packaging in a cool, dry place. PACKAGING 25kg net cartons PURITY AND LEGAL STATUS This product meets the requirements of specifications published by the FAO/WHO and the EC. |
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Microbiology TVC <10,000/gSalmonella/25kg NDE Coli/1g ND |
Local food laws and government regulations should always be consulted. |
Nutritional Data Approximate values/100g Energy 689Kj/171KcalProtein 5.5gCarbohydrates 0.0g - Of which of sugars 0.0gFat 0.1g- of which monounsaturates 0.0g- of which saturates 0.1gFibre 81.6gSodium 1.1768g |
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(1) These dosage levels should be used as a guide only and need to be amended
for different processes and formulations.
INGREDIENT DECLARATION:-
Guar Gum (E412), Xanthan Gum E415, Locust Bean Gum E410
The information contained in the publication is to the best of our knowledge reliable and statements contained herein should not be considered as a warranty of any kind, expressed or implied.
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DATA SHEET 607-105/1 ISSUE DATE 22.02.11