The challenge in dairy is to lower the fat content and keep the mouthfeel experience. From our Kohjin range, Ajirex™ NH will help you overcome this challenge.
To improve the flavour of processed cheese, we have several possibilities in our portfolio. We like to explore your preference on your application.
Dairy & Frozen Desserts
Lesys™ Crystalline Maltitol is used in a wide variety of dairy products from ice cream to cultured drinking yogurts where its combination of sucrose like taste, high sweetness, similar molecular weight to sucrose and solubility provide a range of suitable characteristics for this application. It has a freezing point depression similar to that of sucrose which makes it an ideal ingredient with which to manage final product texture.
Carrageenan can be used in dairy and dessert applications to suspend and stabilize emulsions and as a gelling and swelling agent, help replace fat, add fiber and help inhibit crystallization.
MCLS Europe offer pure refined Kappa carrageenan which has a particularly mild and clean taste. It has a high gel strength and has a synergistic effect with milk proteins.