Pilamix A-HS is an effective mixing for stabilization, thickening and formation of products. It has increased resistance for raised temperature and low PH. The product forms transparent, short, medium-viscoused and smooth-structured gruels in water system at 75°C. Therefore products characterize the high rheological stability in wide range of temperatures and pH to 3,5.
Particulary recommended for thickening of fruit and vegetable products, especially in high acidity products, for ketchups, vegetable sauces, mayonnaise, low-calorie mayonnaise, dressings, fruit fillings, milk desserts. Suggested dose of thickener is: 4-6%

• Descripton

Pilamix B-CS is an acetylated distarch phosphate with higher cross-linking, obtained by chemical treatment through cross-linking and acetylation, destinated for food purposes.

• Application

Pilamix B-CS is recommended as a basic ingredient of dry mixings for production of creams, dressing and aerated desserts. The product characterizes increased resistance for raised temperature and low PH. It swells in cold water and forms moderate-viscoused gruels which obtain in fully its stabilizing properties in high-temperatured treatment.

Pilamix B-HS is an acetylated distarch phosphate with higher cross-linking obtained by chemical treatment through cross-linking and acetylation, destinated for food purposes.

Pilamix B-HS is used for stabilize and thicken of food products, which are putting to the thermal treatment (pasteurization and sterilization) in  technological process. With regard for properties is used for production of smoked sausages, meat, meat-vegetable and poultry products. It can be recommended for ketchups, vegetable and meat-vegetables sauces, dinner concentrates, hot processed cottage cheeses.