Cheese
Product Names

> Sodium Chloride 
> Calcium Chloride
> Citric Acid 
> Sodium Citrate
> Potassium Sorbate
> Sorbic Acid 
> Purac Lactic Acid
> Tartaric Acid
> Glucono delta-lactone
> Casienate 
> Cellulose 
> Dairy-Lo 
> Lipase

Ice Cream/Frozen Dessert
Product Names

> Glycerin
> Dairy-Lo
> Locust Bean Gum
> Guar Gum 
> CMC
> Xanthan Gum
> Carrageenan
> Maltitol
> Citric Acid
> PG Propylene Glycol
> Excelais

Dairy
Product Names

> Vitamin A Palmitate
> Vitamin D3
> Purac Lactic Acid
> Puracal 
> Puramex
> Gluconal 
> Qstable
> VersaCAL MP
> Citric Acid
> Colloidal Microcrystalline Cellulose
> Locust Bean Xanthan Carrageenan

Riken Vitamin Stabilizer/Emulsifier System
 
Riken's Stabilizer-Emulsifier System plays a key role in the production
of food items.  Drawing on over 50 years of research experience, we
select the most suitable emulsifiers and stabilizers and then combine
them in portions perfectly suited to the customer’s requirements.

In addition, Riken's Stabilizer-Emulsifier System offers remarkable improvements in dispersibility compared to traditional power-blend or
spray-cooling systems. Riken has developed an innovative particle-
building technology that enables stabilizers and emulsifiers to
disperse and dissolve readily during processing; making components
fully functional even during short production processes. This means
that excellent results can be achieved even with minimum usage, for superior cost performance.

Some applications are:

  Ice Cream
 
One typical application of the Stabilzer- Emulsifier System is in ice cream,
where it plays a vital role at multiple stages of the process.

During production process:
- Prevents whey separation.
- Helps ensure consistent  overrun.
- Provides superior extrusion properties.

During shipping and in the store:
- Prevents ice-crystal growth (superior heat-shock resistance.)

When consumed:
- Improves shape retention (superior melting-resistance)
- Provides a rich, creamy, smooth mouth feel.

 Whipping Cream

The Stabilizer-Emulsifier System makes it
possible to produce stable but highly
aerated whipping cream.

- Prevents whey separation.
- Improves overrun.
- Improves over-mixing tolerance.
- Improves shape retention.

 Chocolate Milk & Recombined Milk
 
- Minimizes cocoa-powder sedimentation.
- Prevents oil separation.