Dairy & Cheese

Product Category

Representative Products

Functions & Benefits

Stabilizers

Carrageenan; Pectin; Gellan Gum; Cellulose Gum (CMC); Xanthan Gum

Reduce sedimentation and whey separation; improve suspension and stability.

Emulsifiers

Mono- and Diglycerides; Polyglycerol Esters; Sucrose Esters

Improve fat dispersion and emulsion stability.

Cheese Emulsifying Salts

Sodium Citrate; Disodium Phosphate; Trisodium Phosphate; Sodium Polyphosphates

Improve protein emulsification, melting behavior and sliceability.

Modified Starches

Acetylated Distarch Adipate; Hydroxypropyl Distarch Phosphate

Improve viscosity, mouthfeel and processing stability.

Sweeteners

Sucralose; Acesulfame Potassium; Steviol Glycosides; Erythritol

Support reduced-sugar and sugar-free formulations.

Dairy Enzymes

Lactase; Rennet; Lipase; Transglutaminase

Support lactose hydrolysis, curd formation, flavor development and texture improvement.

Preservatives

Potassium Sorbate; Natamycin; Nisin

Support control of yeast, mold and selected bacteria.

Nutritional Ingredients

Milk Protein; Whey Protein; Calcium Salts; Vitamins

Increase protein, calcium or vitamin content.

Flavors & Colors

Vanilla Flavor; Cheese Flavor; Beta-Carotene; Annatto

Improve characteristic flavor and product appearance.