Articles Tagged with ''emulsifiers''

A spatula with a slice of pizza taken from a whole pizza on a tray with a blurred background.

Dairy Detective

The baking properties of cheese functionality

How cheese melts is one of the most researched properties.

Prateek Sharma Ph.D.

Nitin Joshi Ph.D., CFS

March 13, 2026

Meltability of cheese is one of the most researched properties, write Prateek Sharma, Ph.D., and Nitin Joshi, Ph.D. Among all dairy ingredients, cheese is atypical in that its functionality is highly versatile, as it can be modified to meet consumer needs.

Cropped image of a person typing on a laptop on a desk.

Editor's Letter

Danone and Smith Brothers Farms kick off big year for Dairy Foods

We visited both company headquarters to get the latest on protein, food delivery and more.

Brian Berk

January 8, 2026

As the new year begins, the dairy industry faces exciting changes driven by evolving consumer demands and innovation. From the rising focus on protein to the unique offerings at Smith Brothers Farms, this month’s insights highlight key trends and technologies shaping the future of dairy. Join us as we explore what lies ahead in 2026.

Most dairy and plant-based products require gums, emulsifiers and stabilizers to enhance thickening, creaminess

Pairing the right hydrocolloid in the right application pivotal for success.

Barbara Harfmann

January 24, 2025

When processing ice cream, yogurt, or sour cream, or adding texture to an analog/vegan cheese, hydrocolloids are essential thickening and gelling ingredients that help dairy processors attain the desired viscosity, mouthfeel and creaminess of a wide range of products.

Ingredient Showcase

Ingredient suppliers highlight the latest solutions for cheesemaking ingredients.

March 21, 2024

New ingredients from IFPC and J. Rettenmaier USA

Gums, emulsifiers and stabilizers go “clean”

Ingredient suppliers cite price fluctuations and raw material availability as challenges.

Brian Berk

January 29, 2024

When it comes to the true “workforce” ingredients that contribute to product quality, shelf life, and much more, look no further than gums, emulsifiers, and stabilizers.

Suppliers highlight the latest in emulsifiers, stabilizers and texturants for dairy products.

January 31, 2022

New ingredients from Corbion, Cargill, CP Kelco, and more!

Gums, stabilizers and emulsifiers are dairy’s supporting actors

Selected and used appropriately, these ingredients can help dairy processors turn in a winning performance.

Kathie Canning

December 17, 2021

Flavors, colors, sweeteners, and inclusions might be the lead actors in dairy product productions. However, gums, stabilizers, and emulsifiers are the supporting actors that can make — or break — a performance.

Generic approaches to creating emulsifier/stabilizer blends for ice cream

The decision as to what, and how much, of any given emulsifier and stabilizer to apply depends on multiple factors.

Steven Young

Bill Sipple

April 29, 2021

We often comment as to whether frozen desserts actually need emulsifiers or stabilizers. After all, for many years, some of the most notable ice creams have been produced completely without the use of any added stabilization.

Ingredient suppliers highlight the latest emulsifiers, stabilizers and texturants

February 2, 2021

New ingredients from Beneo, Brenntag, Cargill, and more!

Go ‘clean’ with emulsifiers, stabilizers and gums

To meet consumer desire for transparent ingredients in dairy products, suppliers offer ingredients that fit the clean-label bill.

Anna Boisseau

December 21, 2020

Emulsifiers, stabilizers and gums are the unsung heroes of many dairy products. Not only do they create desired textures, but they also help offerings avoid nasty issues such as syneresis and keep their attributes throughout shelf life.

The global cosmetics market is undergoing a major shift towards the use of natural bioactive ingredients as consumers grow more skeptical of traditional formulations and demand greater transparency and sustainability.

Reverse osmosis (RO) membranes are well established in dairy processing but continue to evolve to improve performance, reduce energy use, and increase operational longevity.