Dairy Solutions
Functional ingredient solutions designed to improve stability, texture, mouthfeel, viscosity, and shelf life for modern dairy applications.
Applications
- Set Yogurt
- Stirred Yogurt
- Drinking Yogurt
- Greek Yogurt
- Labneh
- Flavored Milk
- Dairy Desserts
- Cream
Common Challenges
- Whey Separation
- Low Viscosity
- Phase Separation
- Poor Mouthfeel
- Heat Instability
- Short Shelf Life
Ingredients Solutions
Hydrocolloids
Improve viscosity, suspension and product stability.
- Pectin (E440)
- Carrageenan (E407)
- Carboxymethyl Cellulose – CMC (E466)
- Xanthan Gum (E415)
- Guar Gum (E412)
… More
Mineral Salts
Support dairy processing and improve product stability.
- Calcium Chloride (E509)
- Sodium Citrate (E331)
… More
Modified Starches
Improve body, creaminess and texture.
- Acetylated Distarch Adipate (E1422)
- Hydroxypropyl Distarch Phosphate (E1442)
… More
Acidulants
Adjust acidity and optimize flavor profile.
- Citric Acid (E330)
- Lactic Acid (E270)
… More
Preservatives
Increase microbiological stability.
- Potassium Sorbate (E202)
… More
Benefits
✔ Improved Stability
✔ Creamier Mouthfeel
✔ Better Texture
✔ Reduced Syneresis
✔ Improved Heat Stability
✔ Extended Shelf Life