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