date:Dec 07, 2012
that it permits the production of freeze-thaw stable spicy sauces too.
As a rule, these sauces contain a large proportion of water. This crystallizes quickly, which may result in damage more precisely syneresis during transportation, when temperatures fall below the freezing point in winter. That can be prevented with the aid of stabilising systems from the Stabisol series, but these offer additional value-added potential too.
With the combination of active ingredients, suppliers of deli