Cultured milk products
Making fermented dairy products economically while ensuring high quality is a challenge, given the many worldwide varieties in the category. With the aid of selected hydrocolloids and starches, we precisely adjust the gelling to avoid separation even with high water content. Our flexible texturing systems improve process stability and let manufacturers get the desired product characteristics – creaminess, a full mouth feel and fine flavour.
Neutral milk products
We help you make desserts from light and fluffy to creamy, with a pleasant mouth feel. The right stabiliser system gives dairy beverages a homogeneous suspension. The range of desserts is wide, from pudding and cream to light mousse to fruit creations. With all of these, our stabiliser systems let you get exactly the right consistency.
Whipped cream toppings are a special stabilisation challenge. Our ingredient combinations improve the consistency, whipping behaviour and foam stability of toppings. For cooking cream, we use special binders that prevent precipitation caused by acidity or heat.