Beverage & Dairy

BENLACTA CM-888 is a Kappa PES (E-407a) from the Eucheuma cottonii of the class Rhodophyceae obtained by aqueous alkaline treatment of high temperatures followed by fresh water washing to remove impurities. Benlacta CM-888 appears as a tan to yellowish, coarse to fine powder which is practically odourless. Benlacta CM-888 provides desirable mouthfeel and cocoa suspension in chocolate milk drinks. It also helps control formation of ice crystals in ice cream; hence, a smooth and creamy ice cream is produced.

HAMULSION QDL Stabiliser system for acidified milk drinks.

GELLANEER™ ND-101 is a fermentation-derived hydrocolloid produced by the microorganism Pseudomonas elodea (ATCC 31461). The product Gellaneer™ ND-101 is a high acyl (HA) type gellan gum recommended for use as a texturizing agent in yoghurt. Gellaneer™ ND-101 can be used in combination with other hydrocolloids to give different textures and mouthfeels.

GELLANEER™ ND-102 is a fermentation-derived hydrocolloid produced by the microorganism Pseudomonas elodea (ATCC 31461). The product Gellaneer™ ND-102 is a high acyl (HA) type gellan gum recommended for use as a suspension agent and mouthfeel enhancer in plant-based protein drinks such as soy, nut, and cereal drinks. It can also be used in acidified milk drinks. Gellaneer™ ND-102 can be used in combination with other hydrocolloids to give different textures and mouthfeels.