Industries / Dairy
Dairy stabilizer systems and functional ingredients.
We start from your formulation, your process and your line — and we build the stabilizer-emulsifier system that holds it together from filling to shelf.
UHT milkRecombined milkYoghurtCustard & puddingCreamFlavoured milk
Applications we work in
- UHT milk
- Protein stabilization under ultra-high-temperature processing, sediment and age-gelation control, mouthfeel.
- Recombined milk
- Rebuilding milk from powders, fats and water: emulsion stability, mouthfeel, sedimentation control.
- Yoghurt (set, stirred, drinking)
- Texture, syneresis control, mouthfeel, fruit-prep suspension.
- Custard and pudding
- Set, mouthfeel, shelf-life.
- Cream (UHT, whipping)
- Whipping performance and overrun, emulsion stability, freeze/thaw.
- Flavoured milk, milkshake, chocodrink, milk & juice
- Cocoa and particle suspension, sedimentation control, protein stability under heat, mouthfeel.
Formulation challenges we solve
- Stabilizing flavoured milk and chocodrink under high-temperature processing without chalky mouthfeel.
- Controlling syneresis in stirred yoghurt over 28-day shelf life.
- Suspending cocoa particles in chilled and ambient milk drinks.
- Holding protein stability and avoiding age gelation in UHT and recombined milk over 6+ months.
- Building whipping-cream systems with reliable overrun and freeze/thaw.
Ingredient families typical for dairy
Carrageenan (κ, ι) · pectin (LM/HM) · locust bean gum · guar · xanthan · CMC · mono/diglycerides · LACTEM · ACETEM · dairy proteins · modified starches
Have a formulation challenge?
Tell us what you're making. We'll tell you how we'd approach it.
Brief us on your dairy application