Customized Stabilizer & Emulsifier Blends
A Solid Technology Platform
Sophisticated Ingredient Blends
Through many years of research at scientific as well as a practical level, LACTO Technology has developed a solid technology platform within the fresh milk as well as the recombination technology.
By combining the right hydrocolloids, emulsifiers, proteins and other functional ingredients, LACTO Technology develops highly sophisticated ingredient blends providing not only the functional properties that you are looking for but also at an optimized cost.
“Through utilization of synergies between natural ingredients, we engineer and build the right solution for you.”
Formulation of Stabilizer & Emulsifier Blends
Natural origin
Careful selection of the right building blocks allows us to help you design your recipe according to specific requirements for both fresh milk and recombined dairy products.
We use natural ingredients that grow in nature. After harvesting and processing they provide the food production with unique characteristics.
It’s interesting how for example seaweed, lemon peels and seeds from a plant can that much a difference when dosed correctly.
Exquisite expertise
Ingredients help improving texture, mouthfeel and stability of your milk, increasing melt down properties of your ice cream and adding texture and syneresis stability to your set and stirred yoghurt to name just a few possibilities.
These requirements are based on some desirable characteristics, which we can deliver with our solutions, knowledge and experience.
Through utilization of synergies between natural ingredients, we engineer and build the right solution for you.
Keen to know more about Stabilizers and Emulsifiers?
Stabilizers ensure certain characteristics. This could be to thicken, prevent separation or preserve foods and drinks. Imagine chocolate milk with no help provided to keep the cocoa evenly distributed in the bottle.
Our stabilizers originate from natural sources. This could for example be pectin that is extracted from citrus peels, carrageenan that is basically red seaweed or locust bean gum being processed seeds of the carob tree.
Emulsifiers combine ingredients that don’t bind together naturally and stabilize the product.
Imagine water and fat wouldn’t combine! Not only would the visual appearance suffer, but also the way of experiencing flavor, taste, texture, and consistency.
In a market where recombined dairy products are a major player, emulsifiers have really shown the worth of their presence.
The Solutions of LACTO Technology
In some cases, we make blends where we combine not only several stabilizers. We also add emulsifiers. This is a unique, timesaving and quality-ensuring way of optimizing production where there is no need (or time, for that matter) – to jeopardize neither quality or the certainty of an always identical result.
It is precisely these mixtures that we are experts in when it comes to both fresh milk and recombined solutions.
In our opinion, a product should perform all year around every day around the clock. Our products are tested and customized to meet this expectation. This way, you as a food supplier need to add just one blend in your product line to rely on a good result – every time!
If you’d like to hear more about our solutions, please do not hesitate to reach out to us.
Explore our Applications
Ice Cream
Recombined Milk
Thick Cream
Stirred Yoghurt
Set Yoghurt
Evaporated Milk
Keen to know more about Stabilizers and Emulsifiers?
Stabilizers ensure certain characteristics. This could be to thicken, prevent separation or preserve foods and drinks. Imagine chocolate milk with no help provided to keep the cocoa evenly distributed in the bottle.
Our stabilizers originate from natural sources. This could for example be pectin that is extracted from citrus peels, carrageenan that is basically red seaweed or locust bean gum being processed seeds of the carob tree.
Emulsifiers combine ingredients that don’t bind together naturally and stabilize the product.
Imagine water and fat wouldn’t combine! Not only would the visual appearance suffer, but also the way of experiencing flavor, taste, texture, and consistency.
In a market where recombined dairy products are a major player, emulsifiers have really shown the worth of their presence.
The Solutions of LACTO Technology
In some cases, we make blends where we combine not only several stabilizers. We also add emulsifiers. This is a unique, timesaving and quality-ensuring way of optimizing production where there is no need (or time, for that matter) – to jeopardize neither quality or the certainty of an always identical result.
It is precisely these mixtures that we are experts in when it comes to both fresh milk and recombined solutions.
In our opinion, a product should perform all year around every day around the clock. Our products are tested and customized to meet this expectation. This way, you as a food supplier need to add just one blend in your product line to rely on a good result – every time!
If you’d like to hear more about our solutions, please do not hesitate to reach out to us.
Explore our Applications
Ice Cream
Recombined Milk
Thick Cream
Stirred Yoghurt
Set Yoghurt