The application of DHQ in dairy and fatty products, dry milk, soy-milk concentrate; butter; cheese, condensed milk and milk products, inhibits lipid peroxidation, extends the product’s shelf life in 1.5 – 4.5 times, improves the biological and nutritive value of the product and retains its original organoleptic properties. DHQ helps to supply the products with antioxidants, lost during the technological process.
Dihydroquercetin (taxifolin) dosage in MILK PRODUCTS
Yogurts mass share of fats 7.5% |
0.025 % to the mass of the fat |
Increases storage life up to 60 days |
Sour milk products |
0.02 % to the mass of the fat |
Increases the growth and development of sour
milk bacteria |
Mayonnaise |
0.02 % to the mass of the fat |
Increases storage life up to 30 days |
Milk containing sweet products |
0.05 kg in 100 kg of raw material |
Increase of biological value of the product,
increase of storage at the temperature of 15⁰ C and more, simplifies the
technological products and decrease of energy consumption while storing the
goods |
Products made of whole dry milk 25% fat:
milk, milk cream, curd, cottage cheese, yogurts, lassi, butter |
0.056 g per 1 kg of whole dry milk |
Increases storage life in 1.5-2 times |
Curd 15% fat |
0.025% to fat content |
Increases storage up to 40 days |
Soya-milk concentrates |
0.025% to fat content |
Increases storage in 2 times (12 month),
decrease oxidation of the stored products |
Sterilized milk cream |
0.02% to fat content |
Bactericide effect. Average result of death
of lipolytic bacteria 44 %; Staphylococcus -90%; L.monolcytogenes-30% |
Dry milk |
0.02% to fat content |
Decreases oxidation products in dry milk 90%
after 8 months; Increases storage from 8 to 24 months |
Whole dry milk |
0.02% to fat content |
Increases storage from 8 to 24 months |
Processed Cheese with fat content 45-70% |
0.02% to fat content |
Increases storage time twice |