Niranbio Chemical

Basical Food Additives In Dairy

Food additives in dairy enhance flavor, improve texture, and extend shelf life. In yogurt, they promote fermentation; in cheese, they ensure consistency; in cream, they stabilize emulsions and prevent spoilage.

Here are the common food additives in Three Dairy fields:

Ethyl Maltol

Ethyl Maltol

  • Enhances sweetness and aroma in dairy products, improving flavor profile; typical dosage is 0.05% to 0.1% for best results.
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Maltodextrin Powder

Maltodextrin

  • Serves as a bulking agent in dairy, improving texture and mouthfeel while adding mild sweetness; typical dosage ranges from 1% to 5%.
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Xanthan Gum

Xanthan Gum

  • Acts as a thickener and stabilizer in dairy, preventing separation and enhancing viscosity; typical dosage is 0.1% to 0.5% for effectiveness.
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In addition to common food additives, yogurt frequently incorporates specialized additives to enhance flavor, improve texture, boost probiotic levels, and ensure a creamy, nutritious product.

Gelatin

  • Provides structure and stability in yogurt, enhancing texture and mouthfeel; typical dosage is 0.5% to 1.5% for desired consistency.

Pectin

  • Acts as a gelling agent in yogurt, improving thickness and preventing separation; typical dosage ranges from 0.2% to 0.6% for effective results.

In addition to common food additives, cheese often includes specialized additives to enhance flavor, improve texture, promote fermentation, and ensure optimal aging and melting properties.

Sodium Phosphate Anhydrous

  • Enhances moisture retention and improves texture in cheese; typical dosage is 0.5% to 1% for optimal results.

Erythritol

  • Serves as a low-calorie sweetener in cheese, enhancing flavor without added sugar; typical dosage ranges from 1% to 5%.

Lactic Acid

  • Regulates acidity and promotes fermentation in cheese, contributing to flavor development; typical dosage is 0.5% to 2% for effective use.

Trisodium Phosphate

  • Acts as a pH regulator in cheese, improving meltability and stability; typical dosage is 0.1% to 0.5% for desired texture.

In addition to common food additives, cream frequently utilizes specialized additives to enhance flavor, improve stability, maintain texture, and ensure a rich, smooth experience in culinary applications.

CMC

  • Enhances cream's texture and stability, preventing separation; typical dosage is 0.2% to 1% for optimal viscosity.

Fructose Crystal

  • Adds sweetness to cream, improving flavor while maintaining a low glycemic index; typical dosage is 5% to 10%.

Gelatin

  • Provides structure and stability in cream, improving mouthfeel and preventing separation; typical dosage is 0.5% to 2%.

Vegetable Fat Powder/Non Dairy Creamer

  • Improves nutritional profile and color in cream, adding natural hues and benefits; typical dosage is 1% to 5%.

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