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dairy

Looking for improved texture, better freeze/thaw stability, or enrichment of calcium?

Key Ingredients

Acts as synergist for antioxidents, Buffers pH, Imparts Flavors, Provides acidity

– Adjusts pH, Chelates metal ions, buffers pH, Imparts flavor

Adjusts pH, Provides acidic conditions while imparting a mild taste

Provides a progressive pH decrease, Provides a well controlled slow acidification for the coagulation of dairy proteins, Acts as mild acidifier and coagulant for feta, white cheese and paneer processing, Acts as a firming agent in alginate or pectin stabilized fruit preparations

Acidifies mildly, Supports flavors, Coagulates ricotta

Adjusts pH

Adjust pH

Enriches the calcium content, Adjusts pH, enables use of nutrition claims, enables use of health claims

Replaces salt, enables use of nutrition claims, enables use of health claims

Enriches the calcium content, Adjusts pH, Shows low reactivity compared to other calcium salts, enables use of nutrition claims, enables use of health claims

Enriches the magnesium content, enables use of nutrion claims, enables use of health claims

Serves potassium fortification, Buffers pH, Improves complexity and/or stability, Chelates metal ions, Replaces sodium and serves sodium-free pH regulation, Stabilizes milk and soy products during heat treatment,, Acts as emulsifying salt in process cheese, use of nutrion claims, enables use of health claims

Provides high stabilizing and suspending properties, provides high viscosity atlow concentration, Provides excellent freeze, thaw stability, Inhibits syneresis, Stabilizes emulsions

Defoaming agent for cottage cheese, emulsifier for ice creams, whipped toppings, icings/frosting,

Emulsifier for whipped toppings and frostings

stabilize milk proteins, aid in thermal processing of milk, adds stability and firmness to flans and mousses, heat stabilizer, pH regulation, prevent hardening of pumpable and spreadable cheeses, Aid in controlling texture, color, and taste of process cheese. Prevents churning of milk fat during ice cream process.

added to fluid milk during pasteurization or spray drying to inhibit protein denaturation during heat treatment, allow efficient protein dispersion upon rehydration.

Keeps cocoa in suspension in chocolate milk.

Inhibits purple discoloration of strawberry-flavored milk by binding to the iron

inhibits UHT milk age gelation

allows preparation of buttermilk and cottage cheese via direct acidification, adds shelf life.

inhibit feathering of non-dairy creamer when added to warm acididic coffee