A very wide range of applications for dairy
First of all, we offer a complete range of dairy stabilizers systems that allow us to fight against syneresis. That’s why, CARAGUM ® offers an adapted customization according to your needs and your equipment. Indeed, our Lab Center is continuously seeking solutions to your product development.
Our dairy stabilizers systems results :
Fat substitutes
– Short and long lasting stability.
– Food Gels.
– Creamy texture.
– Improves the taste in mouth but also the lifetime of the product.
– Reduces syneresis in yogurts.
Example of dairy stabilizers systems and for what applications you can use them :
Whipping cream
Preparation for ready to use whipping cream
Improves texture and smoothness
Low fat
Flavoured
Use with milk or water
Easy to make
Reduce production costs
Puddings - Mousse
(Dosage : 0,3%)
Preparation for powder light chocolate mousse which guarantee a perfect smoothness and a good stability of the foam Improves mouthfeel and flavors diffusion Reduce syneresis and bring a great texture in mouth
Flavoured
Brown color
Chocolate Milk and Milkshake
Stabilizer for chocolate milk
Hold particles in suspension (+ flavor milk)
Dosage (0,025%)
Uniform suspension of cocoa particle : dosage 0,15-0,20%
Easy to make – Mouthfeel
Smooth – Flavoured
Ice creams - Sorbets
Thickener & stabilizer for ice creamGives a fine and unctuous texture
Dosage 0,3-0,7%
Thickener & stabilizer for fruit ice cream Dosage 0,5%
Use in water lollipop because of its anti crystallizing action
