Texto a definir 

– Its active ingredients present a competitive advantage
competitive advantage by obtaining a product of direct
direct preparation.
– Improved stability, avoiding product separation or
separation of the product or draining (syneresis) after
(syneresis) after the packaging and storage process.
storage.
– Provides a very good viscosity
giving a smooth, creamy body and flavors.
more.

Effectively eliminates Positives of B.
Sporothermodurans in UHT milk.
-Provides maximum protection against
Gram + and Gram – bacteria
– Easy dissolution.
– Bactericidal and bacteriostatic action.

– Provides a clean, non-sticky mouthfeel
sticky.
– Provides creamy texture
– Stabilizes the emulsion by making up for protein
protein deficiency.
– Prevents phase separation by addition of whey or water.
of whey or water.

– They act as sequestrant, stabilizer and emulsifier.
emulsifier.
– They have a multiple negative electric charge, in solution they
solution they interact with cations and other positively
positively charged molecules such as
milk proteins.
– They reduce oxidative rancidity, probably by reducing the pro-oxidant activity of milk proteins.
reducing the pro-oxidant activity of heavy metals in the salt.
heavy metals in the salt.
– Polyphosphates help to solubilize proteins and decrease acidity
proteins and decrease acidity (raise pH).
They modify the pH of the medium to which they are added.