Ticaloid® 750 provides creamy viscosity and mouthfeel to milk and non-milk based beverage applications. Synergistic with most starches. In heated milk, 0.2% will form a gel. Used at 0.1% to 0.3% for milk shakes, 0.8% to 1.2% for instant puddings.
Dairy, Instant Puddings, Carrageenan, Fruit & Chocolate Syrups, Milk Shake, Bakery, BreadWash, Refrigerated Omelets, Dairy, Cream, Creamers, Drink Mixes, Sports Protein RTD, Sports Nutrition, Sports Powder, Protein Powder
Cold Water Soluble
Synergistic with dairy systems to increase viscosity, enhance texture and improve emulsion stability
Dressings & Sauces, Sauces, Dairy-based
Helps control syneresis and provides a gel set
0.05-0.25% of the finished beverage
Enhances textural attributes while improving the suspension of cocoa