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Dairy & Chilled
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Our blended stabiliser systems for dairy and chilled products utilises our years of experience to harness the synergies between various hydrocolloids and gelling agents thereby maximising the functionality of the blended stabiliser system.

Often developed in conjunction with our customers the DairyLux range includes systems for yoghurts, sour cream, mousses, whipped cream, milk desserts, cheese products and Fluid milk products.

Please contact us to discuss your requirements in confidence with a member of our experienced technical team.

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