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Message: <blockquote data-quote="070348K" data-source="post: 10634621" data-attributes="member: 69227"><p><span style="font-size: 18px">Which means they are using high amounts of stabilizer (usually Xantham gum, it will drop increase viscosity) or carageenan (vege-gelatine, increase melting point) .....</span></p><p><span style="font-size: 18px">And to avoid phase separation of casein (milk solid) and globules (milk fat) when storing, an emulsifier is added (usually it's glyceryl monostearate) ......</span></p><p><span style="font-size: 18px"></span></p><p><span style="font-size: 18px">To archive above mentioned, you need to add those a lot .... may be they are adding more than standard? </span></p></blockquote><p></p>

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