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 benefits of using our range:
■ Short-and long-term stability.
■ Food gels.
■ Creamy texture.
■ Improves the taste and also extends the shelf life of the product.
■ Reduces syneresis in yogurts.
For whipped cream
■ Preparation for ready to use whipped cream.
■ Improves texture and softness.
■ Low fat content.
■ Flavoured.
■ Use with milk or water.
■ Easy to make.
■ Reduce costs production.
For puddings – chocolate mousse
■ (Dosage: 0,3%).
■ Powdered mix for light chocolate mousse that guarantees perfect creaminess and good stability.
■ Improves mouthfeel and flavours diffusion.
■ Reduces syneresis and provides a pleasant texture in the mouth.
■ Flavoured.
■ Brown colour
For chocolate milk and milkshake
■ Stabilizer for chocolate milk.
■ Maintain the particles in suspension (+flavoured milk).
■ Dosage (0,025%).
■ Uniform suspension of cocoa particles: dosage 0,15-0,20%.
■ Easy to make – Mouthfeel
■ Mellow – flavoured.
Pour ice cream – sorbets
■ Thickener and stabilizer for ice cream.
■ Gives a fine and unctuous texture.
■ Dosage 0,3-0,7%.
■ Thickener and stabilizer for fruit ice creams.
■ Used in water ice creams due to its anti-crystallisation action.
