Dairy products are rich in the valuable proteins many consumers want in their diet. However, proteins tend to precipitate out from acidic solutions like yoghurt-based beverages, smoothies, acidified milk drinks or milk and fruit juice blends, causing unappealing lumps and sedimentation. We offer a range of food solutions for the dairy market that provide food manufacturers with highly functional stabilizers to improve product quality. Our solutions for dairy help to create creamy, low or non-fat dairy products.
Solutions for Texture Enhancement
METHOCEL™ plant-based stabilizers help to stabilize the structure of whipped and foamed products. METHOCEL™ enables fast and stable aeration to increase overrun and add novel heat stability to emulsified and aerated products. They offer improved texture, structure and moisture retention for dairy products.
CLEAR+STABLE™ stabilizer protect the valuable milk proteins many consumers want in their diets and specifically, their dairy products. Milk proteins tend to separate from acidic solutions like yoghurt-based beverages, smoothies, acidified milk drinks and milk and fruit juice blends, causing unappealing lumps and sedimentation. CLEAR+STABLE™ ensures dairy products remain creamy and smooth by preventing turbidity, flocculation, sedimentation and phase separation.
They provide enhanced stability to heat treatment processes, in particular in acidic formulations, and offers stability in beverages at low pH. In ice cream CLEAR+STABLE™ helps enhance the desired meltback qualities.
WALOCEL™ stabilizer is a versatile and easy to use thickener which helps stabilize dairy formulations by delaying creaming and coalescence. WALOCEL™ also contributes to particle suspension and delay sedimentation. WALOCEL™ improves mouthfeel, helps retain creamy consistency over time, provides tolerance to temperature cycling in the freezer by reducing the size and number of ice crystals and limits water loss during thawing which is very interesting in ice cream application.