SWISSGUM®D and LASENOR®TP: Shaping the Future of Dairy Products
The dairy industry is evolving, driven by demand for clean labels, and healthier options like plant-based or high-protein products. Lasenor addresses these needs with solutions like SWISSGUM® D and LASENOR® TP, enhancing texture, stability, and production efficiency.
The dairy sector has long been a cornerstone of global food consumption, encompassing a variety of products from fermented goods like yoghurt and kefir to cheeses, creams, and milk-based desserts. Recently, consumer demand has shifted toward cleaner labels, indulgent experiences, and health-focused alternatives such as low-fat, high-protein, or plant-based options. Lasenor offers specialized ingredient solutions designed to enhance product performance. SWISSGUM® D stabilizing systems and LASENOR® TP, activated emulsifiers have been specifically developed to address the complexities of modern dairy products, ensuring premium textures, long-lasting stability, and efficient production.
Current Trends in the Dairy Industry
Several key developments are shaping the dairy industry today, bringing new challenges and opportunities for manufacturers:
CLEAN LABEL & NATURAL PRODUCTS Consumers increasingly seek fewer additives and artificial ingredients, favouring clean-label solutions. Organic and plant-based alternatives are also gaining significant market share.
INDULGENCE & SENSORY EXPERIENCE
There is a growing demand for rich, creamy textures that provide an indulgent eating experience, even in products that are lower in fat or sugar.
EXTENDED SHELF LIFE
As the dairy market expands globally, products must maintain quality over longer periods and endure various environmental conditions during transport and storage.
HIGH PROTEIN & FUNCTIONAL PRODUCTS
Dairy products, particularly high-protein yoghurts and beverages, continue to rise in popularity, necessitating solutions that enhance protein stability and texture without increasing viscosity.
Technical Challenges in Dairy Production
Manufacturers today face several technical challenges in creating modern dairy products, including:
- Emulsion and texture stability in cream-based products, processed cheese, yoghurts, and milk-based drinks.
- Preventing syneresis (water separation) in fermented products like yoghurt.
- Improving shelf life while maintaining sensory qualities such as texture and mouthfeel.
- Ensuring protein stability in high-protein drinks and low-viscosity dairy applications.
SWISSGUM®D: a functional solution for the dairy industry
The SWISSGUM®D stabilizing systems deliver outstanding texture, stability, and product consistency across a wide array of products, including fermented dairy, plant-based products, processed and fresh cheeses, as well as dairy drinks and desserts.
SWISSGUM®D for fermented products
- SWISSGUM®D-3347 & D-3349: Ideal for set or stirred yoghurt, these formulations are gelatine-free, improve mouthfeel, and reduce syneresis. SWISSGUM®D-3347 has the added advantage of having only one E-number, making it more appealing for clean-label solutions.
- SWISSGUM®D-3276: A great option for drinking yoghurt, this formula is E-number-free, enhances mouthfeel, prevents syneresis and its suitable for vegetarians.
- SWISSGUM®D-3172: Designed for sour cream or ayran, it is gelatine-free, provides a smooth mouthfeel, prevents syneresis, and is vegan-friendly.
- SWISSGUM® BIO-7052: Tailored for organic or plant-based yoghurt, offering a creamy mouthfeel and preventing syneresis, ideal for products targeting the organic segment.
- SWISSGUM® BIO-7552: For fermented dairy and plant-based drinks, providing excellent mouthfeel and stability in products with a pH below 5.0.
SWISSGUM®D for Fresh and Processed Cheese
- SWISSGUM®D-3025-N & D-3044: These formulas provide a firm texture and help avoid stickiness in processed cheese slices. SWISSGUM®D-3044 is particularly useful for its good re-meltability and shiny surface.
- SWISSGUM®D-3107 & D-3315: Offering textures ranging from honey-like to spreadable, these products ensure a creamy, full-bodied mouthfeel with no syneresis. SWISSGUM®D-3107 controls viscosity during filling, while D-3315 ensures consistency at ambient temperature.
- SWISSGUM® BIO-7051: Ideal for organic, plant-based mozzarella, this formula ensures a pleasant mouthfeel and sliceable texture, requiring packaging before gelling begins.
SWISSGUM®D for Dairy Drinks and Desserts
- SWISSGUM® D-3047: Perfect for barista puddings with a slightly gelled texture and a pleasant mouthfeel, adaptable for hot or cold processes.
- SWISSGUM® D-3329 & D-3171: Suitable for panna cotta and plant-based alternatives, these solutions provide a creamy texture with slight jellification during cooling processes, offering good viscosity and stability.
- SWISSGUM® BIO-7023: Developed for plant-based drinks, this organic formula guarantees a homogeneous texture, good viscosity, and improved mouthfeel, appropriate for pasteurized or UHT products.
LASENOR®TP: activated emulsifiers for dairy products
In addition to stabilizing systems, Lasenor offers a range of activated emulsifiers under the LASENOR®TP brand. These emulsifiers are specifically designed for whipping creams, desserts, and other aerated dairy products, where texture, volume, and stability are crucial.
Whipping Creams and Aerated Products
Whipping creams are prized for their light, fluffy textures. The LASENOR®TP range provides activated emulsifiers that ensure effective aeration, form stability, and adjustable viscosity:
- Increased volume through effective aeration
- Enhanced form stability to prevent water loss or collapse
- Adaptable viscosity suited for achieving the desired consistency
Case Study: Enhancing Dairy Products with Lasenor Solutions
Lasenor’s SWISSGUM®D and LASENOR®TP h have significantly improved the production of various dairy products, allowing manufacturers to remain competitive in a rapidly changing market:
- A milk-based beverage manufacturer used SWISSGUM®D to improve fat stabilization, preventing separation and extended shelf life.
- A processed cheese producer incorporated SWISSGUM®D to improve elasticity, reduce costs, and enhance quality.
- A whipping cream supplier utilized LASENOR®TP to boost aeration and form stability, which shortened production time and ensured a consistent product.
As the dairy industry continues to evolve, the demand for advanced, customized solutions is greater than ever. Lasenor’s SWISSGUM®D and LASENOR®TP provide manufacturers with the flexibility and performance necessary to meet the expectations of today’s consumers—from indulgent textures to clean-label ingredients.
By partnering with Lasenor, you can ensure that your dairy products meet the highest standards of stability, texture, and sensory appeal.
Ready to elevate your dairy products? Contact us today to discover how our SWISSGUM®D stabilizing systems and LASENOR®TP emulsifiers can revolutionize your product lines, giving unmatched quality and performance.