Procedure:

1. DisperseWatervis TPin sorbitol and 80% of water with agitation.
2. Heat to 60 65C
3. Add the calcium phosphate and continue mixing under vacuum for 1 hour.
4. Add the other ingredients ranging as follows: Saccharine and benzoate dissolved in 10% water, flavours and Sls dissolved in 10% of water. Mix well after addition.

1. Dry blend sugar, cocoa andLactovis MK.
2. Disperse the premix in milk.
3. Pre-heat to 70-80C. Homogenize at 2500/500 psi.
4. UHT treatment.
5. Fill in chocolate milk bottle.
6. Agitate/Shake while cooling.
7. Refrigerate.

Procedure:

1. PremixWATERGEL WD-3955, preservative and sodium citrate with refined sugar.
2. Disperse in water with proper agitation.
3. Heat mixture at 80-85C for 15 minutes with regular stirring.
4. Remove from heat then ad citric acid.
5. Stir and add flavor
6. Pour into molds. Seal.
7. Pasteurize
8. Cool immediately in cold or running water.

Procedure:

1. Disperse citric acid with small amount of water. Set aside.
2. Dry blend carrageenan with Na citrate and sugar (1:5=cgn : sugar).
3. Combine remaining sugar, corn syrup and water. Heat until sugar dissolves.
4. Add Carrageenan premix.
5. Heat the mixture with constant string until soluble solids (SS) of 70% is achieved.
6. Remove from heat . Add citric acid solution, color and flavor.
7. Deposit hot (90C) into starch molds.
8. Dehydrate the gummy candy at 30-40C for 2 days until SS reaches 83%.

1. Grind meat.
2. Emulsify meat together with other ingredients.
3. Bake meat paste to an internal temperature of 85-90C.
4. Cut into chunks.
5. Cool to 20C and cut to smaller chunks.
6. 50% of these chunks are then mixed with 50% jelly mix.
7. Can products. Sterilize.

1. DisperseWATERGEL AFGand Methyl Paraben in water at room temperature.
2. Heat up the above solution upto 85 C for 20 minutes with regular agitation.
3. Add propylene glycol.
4. 10 minutes after adding glycol, cool the solution down to 65-70 C and add polysorbate and perfume.
5. Stir the solution.
6. Transfer the solution into air freshener gel container.
7. Put cover on the container once it solidifies.

1. Dry blendLactovis MK, whey powder and salts.
2. Disperse in oil, water and grated cheese mixture
3. Allow to stand for at least 30 minutes.
4. Heat at 75C for 15 minutes.
5. Pasteurize at 90C for 2 min.
6. Pour into molds while hot. Cool to set.
7. Refrigera

1. Disperse whey protein andLactovisMKin water with stirring.
2. Add starch and sugar.
3. Add cultured milk then agitate slowly for 15 minutes.
4. Pasteurize at 90-95C for 15 seconds.
5. Subject to 2-stage homogenization (2500/500 psi).
6. Fill in bottle aseptically.
7. Cool in ice bath for 30 minutes with regular shaking.
8. Store at 0-4C

1. Dry blend sugar, emulsifier andLactovis MK.Disperse in small amount of water
2. Dissolve milk in remaining water.
3. Melt butter in hot water bath. Add into the blend.
4. Heat at 80C for 5 min.
5. Homogenize at 200 bar.
6. Transfer in container. Seal.

1. DissolveLactovis-MKin fresh raw milk with proper agitation.
2. Heat milk at 100 - 120C for 1 - 3 minutes.
3. Chill to 70C.
4. Pump milk to the evaporator (milk boils at 65 - 70C under vaccum); continue process until milk density becomes 1.07
5. Homogenize milk at 5 - 25MPa (50 -250 bar) pressure.
6. Cool to 5 - 8C.
7. To improve heat stability, add disodium phosphate (quantity determined by sample sterilization).
8. Fill and seal in cans.
9. Sterilize at 110 - 120C for 15 - 20 minutes with cans in motion.
10. Cool

Plant Gel is the brand name for the Gellan Gum of Marine Hydrocolloids. Gellan Gum is a High Molecular weight (formula weight approximately 500, 000) Poly saccharide gum produced by fermentation of a carbohydrate by pseudomonas Elodea, purified, dried and powdered.

Agar Agar is a versatile hydrocolloid completely soluble in boiling water.Special Agar Agar provides odourless, colorless superior quality gels even at very low concentrations.Agar Agar has good synergies with sugar and with different hydrocolloids.Agar Agar is the strongest natural gelling agentAgar Agar provides a thermoreversible gelAgar Agar gels at temperature from 45C to 35C and melts at temperature from 80C to 95CAgar Agar is the only hydrocolloid that gives gels that can stand sterilization temperatures. AGAR

Procedure:

1. DisperseWatervis TPin sorbitol and 80% of water with agitation.
2. Heat to 60 65C
3. Add the calcium phosphate and continue mixing under vacuum for 1 hour.
4. Add the other ingredients ranging as follows: Saccharine and benzoate dissolved in 10% water, flavours and Sls dissolved in 10% of water. Mix well after addition.

1. Dry blend sugar, cocoa andLactovis MK.
2. Disperse the premix in milk.
3. Pre-heat to 70-80C. Homogenize at 2500/500 psi.
4. UHT treatment.
5. Fill in chocolate milk bottle.
6. Agitate/Shake while cooling.
7. Refrigerate.

Procedure:

1. PremixWATERGEL WD-3955, preservative and sodium citrate with refined sugar.
2. Disperse in water with proper agitation.
3. Heat mixture at 80-85C for 15 minutes with regular stirring.
4. Remove from heat then ad citric acid.
5. Stir and add flavor
6. Pour into molds. Seal.
7. Pasteurize
8. Cool immediately in cold or running water.

Procedure:

1. Disperse citric acid with small amount of water. Set aside.
2. Dry blend carrageenan with Na citrate and sugar (1:5=cgn : sugar).
3. Combine remaining sugar, corn syrup and water. Heat until sugar dissolves.
4. Add Carrageenan premix.
5. Heat the mixture with constant string until soluble solids (SS) of 70% is achieved.
6. Remove from heat . Add citric acid solution, color and flavor.
7. Deposit hot (90C) into starch molds.
8. Dehydrate the gummy candy at 30-40C for 2 days until SS reaches 83%.

1. Grind meat.
2. Emulsify meat together with other ingredients.
3. Bake meat paste to an internal temperature of 85-90C.
4. Cut into chunks.
5. Cool to 20C and cut to smaller chunks.
6. 50% of these chunks are then mixed with 50% jelly mix.
7. Can products. Sterilize.

1. DisperseWATERGEL AFGand Methyl Paraben in water at room temperature.
2. Heat up the above solution upto 85 C for 20 minutes with regular agitation.
3. Add propylene glycol.
4. 10 minutes after adding glycol, cool the solution down to 65-70 C and add polysorbate and perfume.
5. Stir the solution.
6. Transfer the solution into air freshener gel container.
7. Put cover on the container once it solidifies.

1. Dry blendLactovis MK, whey powder and salts.
2. Disperse in oil, water and grated cheese mixture
3. Allow to stand for at least 30 minutes.
4. Heat at 75C for 15 minutes.
5. Pasteurize at 90C for 2 min.
6. Pour into molds while hot. Cool to set.
7. Refrigera

1. Disperse whey protein andLactovisMKin water with stirring.
2. Add starch and sugar.
3. Add cultured milk then agitate slowly for 15 minutes.
4. Pasteurize at 90-95C for 15 seconds.
5. Subject to 2-stage homogenization (2500/500 psi).
6. Fill in bottle aseptically.
7. Cool in ice bath for 30 minutes with regular shaking.
8. Store at 0-4C

1. Dry blend sugar, emulsifier andLactovis MK.Disperse in small amount of water
2. Dissolve milk in remaining water.
3. Melt butter in hot water bath. Add into the blend.
4. Heat at 80C for 5 min.
5. Homogenize at 200 bar.
6. Transfer in container. Seal.

1. DissolveLactovis-MKin fresh raw milk with proper agitation.
2. Heat milk at 100 - 120C for 1 - 3 minutes.
3. Chill to 70C.
4. Pump milk to the evaporator (milk boils at 65 - 70C under vaccum); continue process until milk density becomes 1.07
5. Homogenize milk at 5 - 25MPa (50 -250 bar) pressure.
6. Cool to 5 - 8C.
7. To improve heat stability, add disodium phosphate (quantity determined by sample sterilization).
8. Fill and seal in cans.
9. Sterilize at 110 - 120C for 15 - 20 minutes with cans in motion.
10. Cool

Plant Gel is the brand name for the Gellan Gum of Marine Hydrocolloids. Gellan Gum is a High Molecular weight (formula weight approximately 500, 000) Poly saccharide gum produced by fermentation of a carbohydrate by pseudomonas Elodea, purified, dried and powdered.

Agar Agar is a versatile hydrocolloid completely soluble in boiling water.Special Agar Agar provides odourless, colorless superior quality gels even at very low concentrations.Agar Agar has good synergies with sugar and with different hydrocolloids.Agar Agar is the strongest natural gelling agentAgar Agar provides a thermoreversible gelAgar Agar gels at temperature from 45C to 35C and melts at temperature from 80C to 95CAgar Agar is the only hydrocolloid that gives gels that can stand sterilization temperatures. AGAR