DAIRY INGREDIENTS RANGE
The ABPRO is polysaccharide, carrageenan based Dairy Ingredients product. But it is widely used in wet and dry applications in the dairy and food industry as a stabilizer and/or emulsifier. Carrageenan is an additive used to thicken, emulsify, and preserve foods and drinks. It’s a natural ingredient So there is no harm in these product .But however you’ll often find this ingredient in nut milk, meat products, and yoghurt.
ABBIND IN 2.0 product milk protein, lactose, enzymes these are added which belongs to the category of binders and stabilizers where have been used for their role in increasing the product integrity and after that it provides aesthetic changes or to the final product or in product application.
Microbial rennet is a coagulating agent produced by nature as an result by live organisms which is used for making ABRENNO. So it is an enzyme obtained from the fermentation of Rhizomucor miehei. And ABRENNO allows the coagulation of milk but all the variety of cheese. And it comes in powdered form that contains endopeptidase and sodium chloride. And the activity of ABRENNO is 3000 IMCU.but
ABBINDMAX is Similar to ABbind is an unique product consisting of milk protein, lactose and enzymes and specially designed for increasing protein content and provides binding capability as well as protein enhancement in different dairy products. So it is used to increase thickness and yield. ABBINDMAX makes the surface of final products softer, compact, creamier and whiter. And it also improves the shelf life of final products.
ABSPICE is the integral part of the Indian daily diet. So to provide health benefits of buttermilk along with appetizing taste, we present the Dairy Ingredients as ABSPICE (Butter Milk masala). ABSPICE is made from completely natural ingredients which makes buttermilk so the ultimate choice for anyone and everyone. So our ABSPICE is the highly nutritious but with uniform particle size and high purity. And ABSPICE is formulated in such a way that you just need to add ABSPICE in buttermilk and its ready to use. So ABSPICE is used for different applications like Chach, raita, etc. and accordingly comes in different variants.
ABMERGE is the brand name for GDL (glucono-delta-lactone) a high-end non-agricultural additive, a coagulant. So it is commonly used and preferred to make silken soft tofu and soft, creamier, white paneer with an increase in yield. So AB merge, because of its slow so and hydrolysis allows for a gradual building of calcium bridges in the form of soft gel. For instance, ABMerge can increase the shelf life of the final product, and imparts increased mouthfeel and delivers softer, creamier and whiter Paneer. However it is 100 % vegetarian and non-GMO.