Dairy Stabilizers

CAG offers hydrocolloids solutons to dairy products, please be feel free to contact us for details...
Hydrocolloids are essential workhorse ingredients in dairy and non-dairy products, enhancing product quality, extending shelf life, and improving mouthfeel and texture . They control water—building viscosity, forming gels, preventing separation, and maintaining moisture—ensuring consistency from manufacture through the end of shelf-life . The choice of hydrocolloid depends on the specific attributes desired in each product .

Hydrocolloid Blending · Dairy Stabilizer Series
From ingredient blending to structure engineering — we deliver complete dairy stabilization systems. Product Series Overview

Product Series	Core Hydrocolloids	Key Features	Target Markets / Applications
Acidic Dairy Stabilization System	Pectin, Gellan Gum, CMC, Tailored Buffer Systems	Stabilizes casein below pH 4.6, Prevents serum separation, Enhances UHT heat stability, Smooth and clean mouthfeel	Yogurt drinks, probiotic beverages, fruit-milk blends, fermented dairy drinks
Neutral & UHT Beverage Stability System	Gellan Gum, Carrageenan, MCC, CMC	Provides controlled suspension and sedimentation prevention in neutral pH systems (6.6–7.2). Optimized for UHT processing. Maintains dispersion of cocoa, calcium, grains, and protein fortification.	Chocolate milk, high-calcium milk, coffee milk, grain-containing dairy beverages
High Protein & Nutritional Matrix System	Gellan Gum, Carrageenan, Pectin, CMC	Stabilizes ≥5% protein systems. Controls aggregation and sedimentation while maintaining balanced viscosity. Supports mineral and vitamin fortification in high-solids formulations.	High-protein milk, sports nutrition drinks, meal replacement shakes, elderly nutrition dairy
Texture & Frozen Dessert System	Gellan Gum (High/Low Acyl), LBG, Guar Gum	Controls gel texture, elasticity, and freeze-thaw stability. Manages ice crystal growth and heat-shock resistance. Enables premium mouthfeel differentiation in dairy desserts and frozen systems.	Ice cream, frozen yogurt, premium puddings, layered dairy desserts
Customized Hydrocolloid Solution Platform	Multi-Hydrocolloid Synergistic Blends	Application-driven formulation development. Texture optimization, cost balancing, and processing adaptation tailored to customer requirements.	Large-scale dairy manufacturers, co-development projects, strategic partnerships

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Key Selling Points for International Clients

1. Technical Adaptability

All series have undergone?multi-country water hardness adaptability tests?(stable gel formation in both hard and soft water conditions)

Regulatory compliance support?available for different countries (FDA, EU, Halal, Kosher certifications)

2. Application Development Support

Custom blending services: Formula adjustments based on client's specific gel strength requirements, texture preferences, and cost targets

Application recipe development?to help clients quickly launch new products

3. Supply Chain Advantages

Standardized production process?ensures excellent batch-to-batch stability Packaging specifications can be?customized according to client needs?(industrial bulk packs/retail small packs/multi-language labels)

We offer different packing & size as required

500g /1kg

20kg / 25kg

25kg

Need support on product development?