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    Dairy

    Churning up possible solutions

    Whether from cows, sheep or goats, the world of dairy continues to grow and evolve.  Yogurt, milk, butter, and a wide assortment of cheese are some of the products that start as milk.  Regardless of the final product, Ashland wants to work with you to find solutions for your products, such as improved shelf life, better texture or more stability. As solvers, the folks at Ashland apply their passion to new and better ways to deliver rich, full-bodied ice cream or manage the acids in milk drinks to improve shelf life. Ashland is churning out solutions... for you.

    Ashland’s hydrocolloids are an excellent solution for ice creams, low-pH beverages and other dairy-based products where stabilizers are needed for optimal shelf life, viscosity and mouthfeel.  For example, acidified-milk drinks are popular in many countries. Lowering of pH by the addition of flavors or by the activity of lactic acid-producing bacteria may cause separation of serum due to aggregation of milk proteins.  Cellulose gum stabilizes the proteins, preventing serum separation in acidified milk drinks by increasing the viscosity and electrostatic repulsion.

    Ice cream also needs stabilization with the repeated freeze-thaw cycles common in product distribution channels.  These fluctuations in temperature, known as heat shock, cause the available water to coalesce and form large, coarse ice crystals imparting a granular consistency.  Cellulose and guar gums control the water mobility and formation of ice crystals in ice cream to deliver rich full-bodied products with the desired flavor and consistency profile that formulators demand.

     

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    AeroWhip™ modified cellulose, also known as hydroxypropylcellulose or HPC, is a unique hydrocolloid for food applications. It is extremely surface-active and its low surface and interfacial tensions in solution make it a premier whipping aid. This property, combined with its “protective colloid” action, gives it outstanding dual functionality in oil-in-water emulsions (stabilizer and emulsifier) and in whipped products (stabiliz...

    Aerowhip? modified cellulose

    Benecel™ modified celluloses, also known as methylcellulose (MC) and hydroxypropylmethylcellulose (HPMC), are versatile, multifunctional food gums. The polymeric structure of these products, which is different from other cellulosics, improves cohesion, texture and mouthfeel. They are unique hydrocolloids because they reversibly gel at elevated temperatures. Benecel MC and HPMC perform many functions in foods, depending on type, grade, use l...

    Benecel? modified cellulose

    Benecel™ MC and HPMC perform many functions in processed foods, depending on type, grade, use level and conditions. Among these functions are thermal gelation, film formation, thickening, binding and water retention. The polymeric structure of these products, which is different from other cellulosics, improves cohesion, texture and mouthfeel. Small amounts of Benecel MC and HPMC significantly enhance emulsion stability as well. This is part...

    Benecel? methycellulose & hydroxypropylmethylcellulose

    Aqualon™ cellulose gum, or sodium carboxymethylcellulose (CMC), is widely used as an economical thickener and stabilizer in foods and beverages. Besides modifying the behavior of water, cellulose gum is useful in suspending solids and modifying the flow and texture. Aqualon cellulose gum has the ability to form strong, oil-resistant films. In beverage concentrates (alcoholic and non-alcoholic) and powdered drink mixes, cellulose gum adds pl...

    Aqualon? cellulose gum

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