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Enzymes Blend
CROSSLINK SHRIKHAND™ is a food-grade shrikhand binder and texture stabilizer designed to improve thickness, creaminess, and moisture retention in shrikhand and hung-curd based dairy desserts.
A binder helps control water separation (whey-off), improves body and smoothness, and ensures consistent texture during mixing, packing, storage, and transport.
Yes. It is specifically formulated for syneresis control, significantly reducing whey leakage during shelf life.
No. CROSSLINK SHRIKHAND™ is neutral in taste and aroma and does not affect the natural flavor profile of shrikhand.
Yes. It works effectively in plain and flavored shrikhand (mango, kesar, pista, elaichi, strawberry, etc.), ensuring uniform texture even with fruit pulp addition.
Yes. It helps improve creaminess and thickness in low-fat or toned-milk shrikhand where texture is otherwise weak.
Dosage depends on:
CROSSLINK SHRIKHAND™ supports clean texture enhancement; final labeling depends on local food regulations and formulation.
Yes. It is food-grade and suitable for commercial dairy processing when used as recommended.
Yes. It helps manage seasonal milk variation and improves uniformity across batches.
Yes. Geocon Products offers trial support, dosage optimization, and process guidance to ensure best performance.
Texture & Mouthfeel
Thick, creamy body with smooth finish
Reduced graininess and better spreadability
Syneresis Control
Less whey leakage in cup and bulk packs
Improved stability under cold storage
Process & Quality
Consistent batches and improved packing efficiency
Better uniformity for fruit/flavor mixing
CROSSLINK SHRIKHAND™ strengthens the internal dairy matrix by improving protein binding and moisture-holding, resulting in:
Dosage depends on milk SNF, fat, hung-curd solids, sugar level, mixing shear, and desired thickness.
We recommend dosage and trial method after understanding your process.