Artagum BA 61 – Yogurt & Cream Cheese
Artagum BA 61
Carrageenan Blend for Yogurt and Cream Cheese
Artagum BA 61 from Bospres builds viscosity and body in cultured and fresh cheese products such as yogurt and cream cheese. It helps prevent whey separation, delivering a creamy, stable texture throughout shelf life.
Product Specifications
Product Name
Artagum BA 61 – Carrageenan (Food Grade)
Application
General food use, suitable for yoghurt, cream cheese and more
Product Advantages
- Enhances thickness and body
- Prevents whey separation
HS Code
1302.39
Physical & Chemical | |
Color: | Cream to tan, free-flowing powder |
Moisture: | Max 12% |
Viscosity: | 250 – 600 cP |
Gel Strength: | 50 – 150 g/cm² |
pH: | 9.0 – 11.0 |
Particle Size: | Min 90%, through #100 |
Microbiological | |
Total Plate Count: | Max 5000 cfu/g |
Yeast & Mold: | Max 300 cfu/g |
Salmonella: | Negative in 25 g |
E. coli: | Negative in 5 g |
Others | |
Packaging: | 25 kg multi-walled paper or PP bags with PE inliner |
Shelf Life: | 2 years from manufacturing date |
Storage: | Store in a cool and dry place max 30°C and max 60% relative humidity |
Characteristic: | A natural hydrocolloid, dissolves in water >60°C and thickens as it cools |
Recommended dosage: | 0.5 – 1.5% of the final product |
