The incorporation of our ingredients in your dairy and plant-based dairy applications offers a range of significant benefits, enhancing both the sensory qualities and stability of your products.

• Thickening and Gelling: Agar, carrageenan and gelatine help to thicken and stabilise dairy products, improving texture in items like yoghurt, puddings and ice cream. They also enhance the mouthfeel and creaminess of plant-based products, mimicking the textures of traditional dairy.
• Stabilisation: They stabilise emulsions and suspensions, preventing the separation of ingredients in plant-based milks and creamy sauces.
• Water Retention: Hydrocolloids can enhance the moisture retention, improving the mouthfeel and shelf life by reducing syneresis.
• Emulsification: Assist with the stabilisation of emulsions in products like cheese spread and dressings, ensuring a uniform distribution of fat and water.
• Reduced Fat Content: By providing texture and mouthfeel, hydrocolloids allow for the formulation of lower-fat dairy products, without sacrificing quality.
• Enhanced Creaminess: They contribute to a creamier texture, which is particularly desirable in ice creams and creamy sauces
• Improved Freezing and Thawing Stability: Hydrocolloids can help maintain texture during freeze-thaw cycles, crucial for frozen dairy products.
• Cost-Effectiveness: In addition to their functional benefits, hydrocolloids can offer a cost-effective solution in plant-based formulations. They can often replace more expensive ingredients while still achieving the desired sensory and functional characteristics. This allows you to offer competitive pricing without sacrificing quality.