dairy
The dairy industry offers a wide variety of products, such as fermented items, processed cheese, creams, milk-based drinks, and milk desserts.
With our wealth of experience and expertise, coupled with the unique qualities of diverse raw materials, Lasenor has developed a specific range of stabilizing systems under the brand SWISSGUM® D. These solutions are meticulously crafted to cater to the specific needs of various dairy applications, ensuring best textures and structures that meet the highest standards.
Our SWISSGUM® BIO range offers organic solutions that align with natural product requirements and clean label options.
Explore our comprehensive range of stabilizing systems and experience the innovative solutions that Lasenor brings to the thriving dairy industry.
Dairy-based beverages have been enjoyed by cultures around the world for centuries. Derived from milk, these refreshing and nutritious drinks offer a wide range of flavors and textures.
Milk, the primary ingredient in dairy-based beverages, is a rich source of essential nutrients like calcium, protein, vitamins, and minerals. From classic choices like milkshakes and hot cocoa to innovative creations such as lattes and yogurt smoothies, dairy-based beverages cater to various taste preferences and dietary needs.
At the heart of milk-based beverages lies the crucial aspect of fat stabilization. Manufacturers understand that the quality feeling and shelf life of their products heavily rely on effectively managing the stability of the fat content.
One common challenge faced by producers is the separation of fat from the emulsion, which can result in an unsightly fat ring around the bottleneck, tarnishing the product’s image. Additionally, stabilizing flavors and coloring agents over the long term is essential to achieve the best homogeneity in the finished product.
Lasenor offers an array of solutions tailored specifically for milk-based drinks. Our emulsifiers, available under the brands VEROL® and CORIS®, along with our functional systems under the esteemed brand SWISSGUM® D, excel in emulsifying and stabilizing the emulsion of ingredients within these beverages.
Our functional stabilizing systems can be customized to fit a variety of applications and production processes. One crucial requirement for all stabilizing systems is their low viscosity. By using the correct SWISSGUM® D product, you can experience lots of advantages:
- Improved water binding capacity.
- Enhanced texture and mouthfeel.
- Protection of proteins from denaturation.
Additionally, our stabilizing systems are compatible with pasteurized, thermal-treated, and/or UHT processes. They can help control dispersion and hydration, stabilize undissolved particles in suspension (such as cocoa powder), enhance foaming capacity (like in milkshakes), and prevent unwanted syneresis.
Discover how Lasenor solutions can transform your milk-based beverages, ensuring impeccable quality and an unparalleled drinking experience. Contact us.
Indulge in a world of exquisite cheese products with Lasenor revolutionary range of SWISSGUM® D functional stabilizing systems. With our innovative solutions, you can achieve a delightful spectrum of textures and structures, elevating your cheese creations to new heights. From low-salted cheese to enticing feta alternatives and curd-based delights, our stabilizing systems unlock endless possibilities.
To reach the perfect cheese, texture plays a crucial role. Achieving the desired texture depends on a range of factors, such as packaging and application, but selecting the proper stabilizing systems is the most crucial decision. Experience numerous benefits by using the SWISSGUM® D products that best suit your needs:
- Experience the prevention of water separation in curd cheese.
- Optimize the mouthfeel.
- Enhancement of creaminess for processed cheese served in cups or glasses.
- Achieve the perfect elasticity for individually wrapped slices (IWS).
- Avoid stickiness and improve elasticity for slice-on-slice (SOS) and processed cheese packed in aluminum foil.
- Witness improved gelation and firmness for cheese blocks and slices.
- Optimize the re-reliability (pizza cheese).
Lasenor commitment goes beyond exceptional texture and taste. Our stabilizing systems also help you reduce production costs with lower total solids, ensuring efficiency and profitability without compromising on quality.
Contact us to discover how our expertise can transform your cheese creations into true culinary masterpieces.
This category includes traditional products like stirred and/or set yogurt, sour cream, ayran, skyr, kefir, and related items. Nowadays, vegan alternatives for all these products can be found in the market.
During the manufacturing process of these dairy delights, a crucial fermentation stage takes place. This requires the use of specialized stabilizers, with only a select few suitable for such a delicate technology. At Lasenor, we understand the intricacies involved, which is why our functional stabilizing systems, SWISSGUM® D, are expertly designed to be added before fermentation, ensuring best results.
Our stabilizing systems address the key requirements necessary for crafting exceptional fermented dairy products:
- Avoid syneresis: our solutions prevent unwanted separation and keep the desired texture and consistency throughout the product’s shelf life.
- Improve creaminess and mouthfeel: with SWISSGUM® D, you can create irresistibly smooth and indulgent dairy products, enhancing the overall sensory experience.
- Optimize gelation: whether it is set yogurt or luscious sour cream, our stabilizing systems enable you to achieve the perfect gelation, ensuring consistent quality and texture.
- Improve water binding capacity without excessive viscosity: For products like ayran and kefir, we supply solutions that enhance water binding capacity without compromising on viscosity, resulting in refreshing and enjoyable beverages.
- Protect protein: our stabilizing systems are designed to safeguard the integrity of proteins, preserving their nutritional value, and contributing to the overall product quality.
- Suitable for the fermentation process: Lasenor SWISSGUM® D stabilizing solutions are specifically formulated to meet the unique demands of the fermentation process, ensuring best results and product stability.
Contact us to discover how Lasenor can transform your fermented dairy products into culinary delights that captivate discerning palates and meet the demands of the modern market.
Whipping creams have become a beloved and versatile ingredient in both homes and professional bakeries. Their unique ability to increase in volume and achieve a light and fluffy texture adds an element of elegance and indulgence to a wide range of culinary creations. Whether used for decorating cakes, topping desserts, or enriching beverages, these creams undergo a specialized stabilization process to ensure exceptional aeration, form stability, and resistance to water loss.
At Lasenor, we bring our experience and expertise to offer a comprehensive range of solutions specifically designed for creams and whipping creams. Our portfolio includes emulsifiers, particularly activated emulsifiers from the LASENOR® TP range, and functional systems from the SWISSGUM® D range, which supply a multitude of benefits in the final product.
The primary requirements for these products are as follows:
- Increasing volume through effective aeration.
- Adapting viscosity to achieve a desired low or medium consistency.
- Enhancing form stability to keep the desired shape.
- Preventing water loss and separation to ensure product integrity.
Among the key emulsifiers for this application are our distilled monoglycerides from the Lasenor VEROL® range and lactic acid esters from the Lasenor LACTET® range. Additionally, our activated emulsifiers, such as those found under the LASENOR® TP range, offer manufacturers the advantage of fast uptake and aeration, saving valuable production time by supplying an all-in-one solution. LASENOR® TP is our innovative range of activated emulsifiers specifically developed for whipped toppings, filling creams, cold and frozen desserts, ice creams, and more. These emulsifiers are a blend of carefully selected ingredients activated through the spray-drying technique. They incorporate glucose syrup solids and vegetable fats, typically derived from coconut, as carriers, along with sodium caseinate as a source of protein.
Depending on your specific application, production process, and desired recipes, our experts can recommend tailored solutions of emulsifiers and stabilizing systems that best suit your needs. Contact us for more information.
Milk desserts have long held a cherished place in culinary traditions around the world. From creamy puddings and silky custards to delectable rice-based treats and luscious sauces, these desserts offer a comforting indulgence and a delightful way to satisfy one’s sweet moment. Achieving the perfect texture and mouthfeel is crucial in creating an exceptional milk dessert, and that’s where specialized emulsifiers and stabilizing systems, like those offered by Lasenor, come into play. By enhancing creaminess, preventing syneresis, and perfecting gelation, these stabilizing systems contribute to the delectable and visually appealing experience of milk desserts.
Lasenor supplies tailored solutions within our SWISSGUM® D range for functional systems and LASENOR® TP range for activated emulsifiers, specifically designed to cater to the diverse requirements of milk desserts. Our range of solutions aims to deliver the desired textures, characteristics, and sensory experiences while guaranteeing stability and keeping high-quality standards. The selection of the most suitable solution depends on the process involved, whether it needs cold solubility, as in the case of instant desserts, or hot solubility for pasteurized, sterilized, or UHT-treated products. With Lasenor comprehensive portfolio, we ensure that the unique needs of milk desserts are met with precision and excellence.
With the use of Lasenor solution in dairy desserts, you can achieve several benefits:
- Enhancing the texture, creaminess, and mouthfeel.
- Preventing the release of liquid from a gel or emulsion (known as syneresis).
- Achieving a short and non-slimy texture.
- Optimizing gelation to varying degrees as needed for desserts like panna cotta, pudding, and custard.
- Improving the visual appeal by creating a shiny texture in vanilla sauce.
Depending on your specific application, production process, and desired recipes, our experts can recommend tailored solutions of emulsifiers and stabilizing systems that best suit your needs. Contact us for more information.
