Our Functional System for Recombined Milk has been developed to address these key challenges. It delivers improved product stability, creaminess and process efficiency while supporting a long shelf life.
Benefits:
- Enhanced Fat Emulsion Stability – Prevents separation and delivers a homogenous product throughout its shelf life.
- Improved Creaminess & Mouthfeel – Provides a rich and full-bodied dairy experience which consumers prefer.
- Reduced Fouling of Plate Heat Exchangers (PHE) – Improves plant efficiency and reduces cleaning downtime.
- Increased Viscosity & Body – Enhances texture and visual appeal without compromising processability.
- Long-Term Stability – Product remains stable without fat separation or unwanted thickening, even beyond a 6-month shelf-life study.
This functional system is highly cost-effective, adding value by reducing production issues, prolonging shelf life, enhancing product quality and improving batch-to-batch consistency. It delivers consistent performance across shelflife evaluations, making it ideal for ambient dairy product markets in the Middle East, where stability and transport resilience are critical.
Interested in exploring how this solution can optimise your recombined milk applications? Connect with our team at dairy@foodspecialities.com to schedule technical consultation or request a product trial.
