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 stabiliser, thickener and gelling agent.

In the tables below are represented the main stabiliser systems are represented, available in the Silvateam range for use in processed dairy products, like Aglutex®J for yoghurt, 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.

Yoghurt

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 stabilisation
  • Good emulsion stability with fat content up to 3.5%
UHT milks and milkshakes Aglutex ND800 E407 and E412
  • Excellent protein stabilisation
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 stabilisation
  • 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