Dairy, Cheese & Dairy Alternatives
Creamier Texture. Better Stability. Superior Performance.
Global Ingredients develops ingredient systems that help dairy manufacturers improve texture, creaminess, protein stabilization, freeze-thaw stability, and shelf life.
Fresh & Cultured Cheeses (Ricotta, Cottage, Cream Cheese)
Create fresh cheeses with superior creaminess, body, and moisture control. Our hydrocolloid and stabilizer systems help improve texture, reduce whey separation, enhance spreadability, and maintain product consistency throughout shelf life.
Processed Cheese & Cheese Sauces
Develop smooth, creamy processed cheese products with exceptional meltability, viscosity, and shelf stability. Our custom stabilizer systems help improve emulsification, control moisture, prevent oil separation, and deliver consistent texture throughout processing, heating, and storage.
Natural & Pasta Filata Cheeses (Mozzarella, String Cheese)
Optimize texture, moisture retention, and processing performance in natural cheese applications. Our ingredient solutions help improve sliceability, shreddability, melt characteristics, and freeze-thaw stability while supporting consistent manufacturing performance.
Global Ingredients supplies a carefully selected portfolio of hydrocolloids specifically suited for Dairy applications.
HYDROCOLLOIDS
Agar-Agar
Carboxymethyl Cellulose (CMC)
Carrageenan
Guar Gum
Locust Bean Gum
Xanthan Gum
Helping you overcome dairy processing challenges.
Whey Separation
Ice Crystal Control
Protein Stabilization
Creaminess
Mouthfeel
Meltability
Freeze-Thaw Stability
Viscosity & Texture Control
Moisture Management
Emulsion Stability
Reduced-Fat Formulations
Need help with your formulation or looking to match an existing ingredient system?
Connect with our team to explore customized ingredient solutions.