D-93/T-4

Ingresan D-93/T-4

Overview

Stabilising system for thermic (heat-treated) yoghurts. The blend of modified starch, gelatine, pectin and cellulose gum holds structure through heat cycles and delivers stable texture in high-protein recipes.

Specification

Effective February 22, 2024

Physical properties

Appearance: powder
Colour: white to yellowish
Taste: bland, milky

Declaration

Short form: Mod. Starch, Gelatine (beef), E-440, E-466
Named form: Modified starch, gelatine (beef), pectin, cellulose gum

Recommended dosage

2 – 3%

Chemical analysis

Moisture: max. 12%
Lead: max. 1 ppm
Arsenic: max. 1 ppm
Mercury: max. 0.1 ppm
Cadmium: max. 0.1 ppm

Microbiology

Total plate count: max. 10,000 / g
Yeasts: max. 300 / g
Moulds: max. 300 / g
Enterobacteria: max. 100 / g
Salmonella: neg. in 25 g
Staphylococcus aureus: neg. in 1.0 g

Nutritional data

per 100 g

Energy: 372 kcal / 1,577 kJ
Protein: 21 g
Carbohydrate: 70 g
Fat: 0 g
Fibre: 4 g
Salt: < 1 g

Allergens

Cereals containing gluten
Not present
Crustaceans
Not present
Eggs
Not present
Fish
Not present
Peanuts
Not present
Tree nuts
Not present
Soybeans
Not present
Milkincluding lactose; cross-contamination, traces < 1 g/kg
May contain
Celery
Not present
Mustard
Not present
Sesame
Not present
Sulphur dioxide & sulphites (>10 mg/kg)< 10 mg/kg
May contain
Lupin
Not present
Molluscs
Not present

Storage & packaging

Shelf life: 24 months from production date in unopened bags
Packaging: 25 kg paperbags with polyethylene lining

Origin & compliance

Country of origin: Switzerland
Food grade: Complies with current Swiss and EU regulations on food grade, food safety, residues and contaminants.
GMO: Not produced from and does not contain GMOs; no declaration required.
Irradiation / fumigation: Neither the product nor its raw materials are irradiated or fumigated.

Recipes

Yoghurt Production

Stabilising systems for stirred, drinking and thermic yoghurts — built on modified starch, pectin and gelatine.

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