Intense structural processing ensuring a uniform emulsion without cup separation.
Homogenization processes liquid component streams under high pressure to reduce fat globule sizes ensuring a perfectly uniform fluid distribution that prevents separation in the cup.
Without structural homogenization complex dairy and fat ingredients naturally split into separate layers over time creating an inconsistent and unappealing sensory experience for customers.
The Base integrates micro homogenized elements into our spray dried matrix ensuring a smooth uniform texture from the first sip to the last.
Read more: Raf Coffee Is Ready to Go Global
Related terms: Emulsion, Stabilizer, Anti caking Agent
Homogenization processes liquid component streams under high pressure to reduce fat globule sizes ensuring a perfectly uniform fluid distribution that prevents separation in the cup.
Without structural homogenization complex dairy and fat ingredients naturally split into separate layers over time creating an inconsistent and unappealing sensory experience for customers.
The Base integrates micro homogenized elements into our spray dried matrix ensuring a smooth uniform texture from the first sip to the last.
Read more: Raf Coffee Is Ready to Go Global
Related terms: Emulsion, Stabilizer, Anti caking Agent