GPI’s carrageenan and hydrocolloid blends are an alternative to gelatin in dairy applications. They ensure air-cell stability under cold to hot conditions and are suitable for fresh and processed cheeses, whipping cream, yoghurts, flans and puddings.
In cheeses, they support the coagulation process by stabilizing rennet-coagulated fresh cheese and heat-acid precipitated cheeses. Cheese appearance, integrity, sliceability and flavour release are improved.
Our technologies are used in various forms of yoghurt products - longer shelf-life yoghurt drinks, live bacteria acidified milk drinks, HTST yoghurt drinks and medium-to-full body stir and set yoghurt. They prevent protein sedimentation and syneresis, provide good emulsification and impart homogeneous appearance and texture.
Low and high fat whipping cream enjoy greater foam stability with rich flavour and mouthfeel.
In flans and puddings, carrageenans designed for medium reactivity with milk proteins result in firm and creamy milk gels that are easily demouldable and yet have a full body texture.
A wide range of ice-cream products benefit from our carrageenans and hydrocolloid blends: hard pack and soft serve ice-cream, creamsicles, water ice products and milkshake powder mixes.
Besides providing excellent emulsification, controlling melt-down and ice crystal formation, they improve shape retention, prevent mix phase separation and improve extrusion properties. They are also able to stabilize mix viscosity at acidic pH, reduce heat-shock and shrinkage, and sustain high overrun.
The results? Rich, creamy ice-cream products and quick-dissolve powder mixes that demonstrate excellent flavour release.
View some of our technologies for Dairy:
Flans & puddings