SPRAY CRYSTALLISED INGREDIENTS
DairyLux®
Integrated emulsifier stabiliser systems designed to support texture, structure, melt performance and consistency across ice cream, frozen desserts and dairy applications.
INTEGRATED PERFORMANCE
Build the experience into the formulation
Great ice cream and dairy products begin with the experience you want the consumer to have, from the first scoop or pour through to texture, creaminess, melt and mouthfeel.
DairyLux® combines emulsifier and stabiliser functionality in a free-flowing, cold-water-dispersible system designed to deliver greater control across formulation and production.
Rather than treating dispersion, hydration, water management, emulsification and structure as separate challenges, DairyLux® helps bring them together as one coordinated system.
FORMULATION PERFORMANCE
Designed for control across the product journey
DairyLux® systems can be matched to the formulation, process and finished-product experience you need to achieve.
Texture and structure
Supports smooth texture, controlled body and consistent finished-product structure.
Melt performance
Helps deliver slower, more controlled meltdown and improved resistance to heat shock.
Ice-crystal control
Supports effective water management and control over ice-crystal development throughout storage.
Air and eating quality
Helps manage air retention, creaminess, mouthfeel and the overall consumer experience.
HOW DAIRYLUX® WORKS
One coordinated system, from dispersion to performance
DairyLux® is designed to manage several connected formulation requirements through one integrated emulsifier stabiliser system.
01 - Disperse easily
A free-flowing system designed for easier handling and incorporation at different stages of production, including cold processing where the selected grade permits.
02 - Hydrate gradually
The stabilising components remain controlled within the system until the emulsifier melts, supporting more gradual and predictable hydration.
03 - Perform as a system
Once activated, the system helps manage thickening, water retention, emulsification, ice-crystal behaviour, air and melt performance together.
The appropriate DairyLux® grade and use level must always be matched to the recipe, process and required finished-product performance.
APPLICATIONS
Performance tailored to the product
DairyLux® systems can be selected for a broad range of dairy, frozen and dairy-alternative applications.
- Ice cream and soft serve
- Sorbets & frozen desserts
- Yoghurt and cultured products
- Milk drinks, creams, and aerated dairy
- Cheese and other dairy applications
- Plant based alternatives
Support for smooth texture, controlled body, air retention, heat-shock resistance and the required melt profile across conventional and soft-serve formats.
Helps manage water, ice-crystal development, structure and controlled meltdown in dairy and non-dairy frozen products.
Supports body, texture, water retention and stability within cultured dairy formulations and related products.
Systems can be matched to applications requiring effective dispersion, emulsification, air retention and consistent texture.
Application-specific DairyLux® systems can support structure and process consistency across selected cheese, cream and specialist dairy products.
Selected systems can support texture, structure and stability in vegan and plant-based alternatives, subject to the complete formulation and process.
RANGE FLEXIBILITY
Match the system to the formulation, not the other way around
The DairyLux® range allows the selected system to be aligned with the product, process and required consumer experience.
Selection can take account of:
- Product format and composition
- Target texture, body and melt behaviour
- Required overrun and air retention
- Processing method and incorporation stage
- Production equipment and scale
- Storage and distribution conditions
- Labelling and commercial requirements
- Fat-source preferences
Palm, non-palm and non-hydrogenated options are available within the range, subject to grade selection and technical confirmation.
PRODUCT DEVELOPMENT AND SUPPORT
From the desired experience to commercial production
Our technical team works with you to connect the required consumer experience with the formulation and production conditions needed to deliver it.
1
Define the brief
Establish the product format, intended audience, sensory target, and commercial requirements.
2
Diagnose the constraints
Review the existing recipe, process, equipment, labelling considerations, supply requirements, and production scale.
3
Develop and trial
Select the appropriate DairyLux® route, undertake formulation work and evaluate texture, melt, structure and sensory performance.
4
Scale and support
Provide incorporation guidance, production-trial support, and responsive technical input as the formulation moves towards commercial manufacture.
Bring us your recipe, process, target texture and required melt behaviour. We’ll help determine the most appropriate route forward.
APPLICATION GUIDANCE
Grade and use level depend on the complete system
Successful selection requires more than identifying the product category. The formulation, processing method and target consumer experience all influence which DairyLux® system should be considered.
Technical recommendations may include:
- Selected DairyLux grade
- Typical starting use level
- Recommended incorporation stage
- Processing temperature considerations
- Target texture, overrun, and melt criteria
- Trial and shelf-life validation requirements
Use levels and processing conditions must be confirmed for the selected grade, recipe and production route before commercial use.
PRODUCT ENQUIRY
Talk to us about your DairyLux® project
Tell us about the product you are developing, your current formulation or the performance challenge you need to resolve.
Our team can help with grade selection, samples, technical documentation and product-development support.