Our additives are designed to improve the texture of milk drinks with various fat contents and flavours, such as chocolate, vanilla, caramel, and fruit. They increase viscosity, enhance flavour perception, and prevent cocoa particle sedimentation and phase separation in the finished product.
Our additives adjust the texture of cup-set and tank-set fermented dairy products to the desired viscosity and creamy consistency. They enable post-heat treatment, thereby extending shelf life, and eliminate syneresis in the finished product.
In fermented dairy drinks, they increase viscosity, provide a fuller mouthfeel, prevent curd–whey separation, and contribute to extended shelf life.
Our additives make quark-, cheese-, and cultured cream-based spreads smooth and free from syneresis. They also enable post-heat treatment, thereby extending shelf life.
Our additives ensure the desired texture for processed cheeses of various consistencies (from creamy to sliceable). The finished product achieves a smooth, uniform, and glossy appearance. For baking and meat industry applications, heat-stable versions also enable the production of processed cheese.
Our additives enable the production of puddings and dessert creams of various consistencies (from creamy to set). The finished products feature excellent sensory qualities, extended shelf life, and stable texture.
Additives that improve the whippability, stability, and foam strength of whipped cream and cream-based foams allow for versatile applications such as toppings and decorations. They also support the shaping of coated curd products and ensure the desired texture of curd-based desserts.
Our spice blends ensure the product’s characteristic flavor harmony and consistent seasoning level. The vegetable pieces provide an attractive appearance to the finished product.