What stabilizer combination work best for a recombined dairyless milk (hot process)
What do you think about Carrageenan & CMC + E471
Dairyless milk…? it does not exist… its fake milk… I dont waste my time on it…
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It is an imitation milk … you know
Well you can search the web " Hydrocolloids for Non Dairy Milk." I remember there is a detailed discussion in the web about but as i am not interested in it.
It might help you…
Gellan gum at low concentration works well for the stability of non-dairy milk (plant-based). It fully hydrates at 70 - 90 C and stabilizes beverages upon cooling ( 10C- 50 C ). You can look at acacia too.
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