Functional blends for processed dairy products

The successful business of shelf-stable dairy products depends largely on the use of functional systems to control the physical and chemical stability of the milk. In fact, Aglutex® acts as a stabilizer, thickener, and gelling agent.

In the tables below are represented the main stabilizer systems are represented, available in the Silvateam range for use in processed dairy products, like Aglutex®J for yogurt, Aglutex®SD for neutral pH dairy beverages, Aglutex®P for neutral pH dairy puddings, Aglutex®Q for cheese based products and Aglutex®CR for creams.

Our technicians are available to develop new tailor-made blends to meet the specific needs of our customers.

Yogurt

 
Applications Product name Declaration Key benefits
High viscosity fresh stirred yoghurts Aglutex Y28 E1422 and gelatine
  • Good mouthfeel
  • Cost saving
Gelatine free fresh stirred yoghurts Aglutex Y355 Native tapioca starch, E406, and E440(ii)
  • Good mouthfeel
  • Shiny texture
Gelatine free fresh stirred yoghurts Aglutex Y955 E1442, E401 and E440(ii)
  • Shiny texture
  • Low whey syneresis

Neutral pH dairy beverages

Applications Product name Declaration Key benefits
Reconstituted UHT milks Aglutex ND860 E417, E407 and E412
  • Good protein stabilization
  • Good emulsion stability with fat content up to 3.5%
UHT milk and milkshakes Aglutex ND800 E407 and E412
  • Excellent protein stabilization
High-quality milkshakes Aglutex ND445 E407, E440(ii), E415 and E412
  • Consistent cocoa suspension
  • Good mouthfeel
High viscosity milkshakes Aglutex ND411 E407 and E415
  • Excellent protein stabilization
  • Consistent cocoa suspension

Neutral pH dairy puddings

Applications Product name Declaration Key benefits
Strong gelled dairy puddings Aglutex P12 E407
  • Shiny texture
  • Low whey syneresis
Gelatine free soft gelled dairy puddings Aglutex P21 E440(ii)
  • Good mouthfeel

Cheese based products

Applications Product name Declaration Key benefits
Quark cube desserts Aglutex Q12 E1414, E412, E417 and E415
  • Instant cold mix preparation
  • Low whey syneresis
Cheese based spoonable desserts Aglutex Q50 E401 and E417
  • Creamy and spoonable structure
  • Good mouthfeel
Gelled and sliceable cheese based products Aglutex Q75 E407 and E410
  • Shiny texture
  • Low whey syneresis after slicing
Spreadable cheese based products Aglutex Q100 E401 and E407
  • Shiny texture
  • Good mouth-feel

Creams

Applications Product name Declaration Key benefits
Fresh and UHT dairy whipping creams Aglutex CR221 E401 and E450
  • Good whipping properties
  • Good stability after whipping
  • Low whey syneresis
Dairy based low fat spreads Aglutex CR964 E401 and gelatine
  • Good spreadable structure
  • Shiny texture