A wide range of applications for dairy
First of all, we offer a complete range of stabilizer systems for dairy to avoid syneresis.
That’s why CARAGUM International ® offers customization according to your needs and equipment. In fact, our Lab Center is constantly on the lookout for solutions to develop your products.
The results of our stabilizer systems for dairy
- Short and long-term stability.
- Food gels.
- Creamy texture.
- Improves mouthfeel and product shelf life.
- Reduces syneresis in yogurts.
Example of stabilizer systems for dairy
Whipped cream
- Preparation for ready-to-use whipping cream
- Improves texture and softness
- Low fat content
- Flavoured
- For use with milk or water
- Easy to make
- Reduce the production costs
Puddings – Mousse
- (Dosage: 0.3%)
- Preparation for powder light chocolate mousse that guarantees perfect creaminess and good stability of the foam.
- Improves mouthfeel and flavours diffusion. Reduces syneresis and provides excellent texture.
- Flavoured
- Brown colour
Chocolate milk and preparation for milkshake
- Stabilizer for chocolate milk
- Keeps particles in suspension (+ flavored milk)
- Dosage (0.025%)
- Uniform suspension of cocoa particles: dosage 0.15-0.20%.
- Easy to make – Great mouthfeel
- Soft – flavoured
Ice cream – Sorbets
- Thickener and stabilizer for ice cream
- Gives a fine, creamy texture
- Dosage 0.3-0.7%.
- Thickener and stabilizer for fruit ice cream
- Used in water lollipops for its anti-crystalline action.
