Stabilizers and texturizers for the dairy industry
The dairy industry includes a vast and diverse group of applications such as cheese, UHT drinks, desserts or ice cream. Each category requires a particular process and a specific formulation. Using the right stabilizers is crucial to achieve the right texture and functionality: stability, mouthfeel, and viscosity.
Carrageenans are extracted from a particular species of seaweeds, wild or cultivated, and are a sustainable source of raw material. Their unique synergy with milk proteins makes this stabilizer very efficient at low dosage and particularly well adapted to traditional dairy formulations—and also to plant-based protein recipes.
Different tools for different jobs: our texture and stabilizer toolbox ranges from carrageenan to pectins, from clarified LBG to alginate, and includes a wide range of functional fibres or mixes of these raw materials. Versatile and cost-effective, it allows you to produce a wide variety of textures with good control and competitive cost-in-use.