texturants for dairy - Page 1

Items Tagged with 'texturants for dairy'

ARTICLES

A hand touching a rice stalk in a field of rice.

Ingredient Technologies

Why hydrocolloids matter in bringing taste and stability to dairy and non-dairy foods

Gums, emulsifiers and stabilizers are a triple threat.

Barbara Harfmann

January 21, 2026

Ingredients like gums, emulsifiers, and stabilizers are essential in dairy and non-dairy products, enhancing taste, texture, and stability in items like ice cream, cheese, and yogurt.

Supplier news

DuPont Nutrition & Health creates ‘clean label hub,’ expands R&D team

Strengthened organization will focus on R&D project pipeline growth in ingredient and process development.

September 17, 2018

Strengthened organization will focus on R&D project pipeline growth in ingredient and process development.

Dairy ingredients

TIC Gums targets texture in yogurt with stabilizer

April 27, 2015

TIC Gums develops Dairyblend YG AG to stabilize spoonable yogurts, yogurt drinks and smoothies.

Ingredients

Penford creates PenPure portfolio of clean label starches

September 28, 2012

Penford Food Ingredients is taking aim at the growing demand for clean label ingredients with its PenPure portfolio of clean label starches.

Ingredion Purity Gum Ultra Emulsifier

August 16, 2012

Ingredion Inc. (formerly known as Corn Products International Inc.) has released the new Purity Gum Ultra Emulsifier.

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.