Our DairyLux range consists of synergistic combinations of stabilisers encapsulated by an emulsifier to provide cold water dispersible, free flowing emulsifier/stabiliser systems giving a high level of heat/shock protection, slow meltdown, warm eating properties and good air retention.
We have a wide range of formulations for the manufacture of every sort of ice cream, sorbets, desserts and dairy products including flavoured milk drinks, crème caramel, cheesecake, whipping & sour cream, yoghurt, quark, cream, cottage, whipped & spreadable cheese and almond milk and other non-dairy, vegan products.
Our range includes RSPO approved palm and non-palm / non-hydrogenated formulations.
Our technical team are on hand to work with your product development teams to create bespoke formulations and we operate with very low minimum order quantities.
| Applications: | DairyLux can be added at any stage of the pateurisation, is fully soluble at temperatures above 66°c | |
|---|---|---|
| Example Use level* | Fat | Dosage |
| 6% | 0.55% | |
| 8% | 0.50% | |
| 10% | 0.45% | |
| 12% | 0.40% | |
*These dosage levels should be used as a guide only and need to be amended for different processes and formulations.