Applications

Relish delightful dairy recipes with high-quality Marine Hydrocolloids dairy stabilizers.

Agar Agar:

Dairy recipes like set yoghurt, ice-creams, kulfi, ice candies, popsicles, etc require stabilizer to gain the required consistency. Agar-Agar acts as a perfect stabiliser and improves the water retention capacity of dairy products. Based on the texture requirements, you can add other Hydrocolloids with agar to prepare a more effective stabilizer.

Wondergel

Spreadable Agar Wondergel is an ideal choice to make creamy, thick & smooth dairy products such as set, stirred & drinkable yoghurts, flavoured milk, paneer etc. without significant syneresis.

Our range of Spreadable Agar Wondergel variants can be extensively used as stabilizers in many dairy recipes.

Carrageenan

Carrageenan is a widely used stabilizer among dairy processors, as it imparts optimal consistency and a good mouth feel. Our Carrageenan is ideal for making dairy products like ice-creams, yoghurts, flavoured milk and much more.

Sodium Alginate

Sodium Alginate’s strong thickening potential makes it a good choice for additives for chocolate milk and other dairy beverages. It imparts perfect consistency without compromising on the mouth feel.

Xanthan Gum

Xanthan Gum is primarily used as a thickening, stabilising & emulsifying agent. A small amount of Xanthan Gum when added to liquids can vastly increase the viscosity, making it useful for a variety of dairy products that require thickening. It is widely used in frozen desserts to prevent the crystallization and to improve the softness of final product.

Tara Gum

Tara gum is known for its ability to enhance the texture of dairy products. It can improve the creaminess and mouthfeel of products like yogurts, ice creams, and dairy-based desserts. Tara gum can be used to stabilize emulsions in dairy products, helping to prevent phase separation and maintain a uniform consistency. This is particularly valuable in products like creamers and certain desserts. In frozen dairy products like ice cream, Tara gum can contribute to improved freeze-thaw stability, preventing the formation of ice crystals and maintaining a smoother texture. Tara gum’s water-binding properties can help reduce syneresis (the release of water) in yogurt, ensuring a firmer and more stable texture.

Locust Bean Gum

Locust bean gum is known for its ability to increase the viscosity and improve the texture of dairy products. It imparts a smooth and creamy consistency, making it useful in products like ice cream, yogurt, and dairy-based desserts. In frozen dairy products like ice cream, locust bean gum can enhance freeze-thaw stability, minimizing the formation of ice crystals and ensuring a smoother texture. Locust bean gum contributes to a creamy mouthfeel in dairy products, enhancing the overall sensory experience for consumers.

Pectin

Pectin is commonly used in fruit-based products, and in the dairy industry, it might be employed in fruit-flavored yogurts or dairy desserts to provide gelling and thickening properties. Pectin may contribute to the mouthfeel of certain dairy products by providing a smoother and more desirable texture.