date:Jul 31, 2014
e and significantly faster production. With the new Stabisol and Stabiprot functional systems, manufacturers can make an analogue cheese for pizza toppings or gratins that melts evenly and pulls into long strings, just like mozzarella. What's special about it is that it's much faster to make. The reason is the special recipe, combining the stabilizing systems Stabisol PCFL and Stabiprot LK Speed. Stabisol PCFL is a mixture of a specially modified starch, emulsifying salts and proteins. It is fir