BIVI Cream system has been studied and developed to stabilize milk based products with a high or very high fat content such as: creams, vegetable creams, full fat cream cheeses, quark, etc.
The main BIVI Cream activity is to emulsify fat in the aqueous phase of the final product.
Besides the emulsifying action, BIVI Cream also gives a chemical-physical stability to the product, creating and maintaining unaltered the structure during the whole shelf life and protecting proteins during thermic treatment.
BIVI Cream blends are rather sensitive to acidity, their pH best range is included between pH 4.5 and pH 6.7.
Some of the applications of BIVI Cream are: milk based products, quark basis processed cheese, processed cheese and sweet cheese mouses