Products

• Product

  Usage Level

  Features
• Dairyblend Natural IC 21

  0.5%-1.0%

  provides stability, texture, and emulsification
• Dairyblend Acidified Beverage 120 NGMO
• Dairyblend PD Instant

  4.00-4.25%

  Adds viscosity, slight gel set and heaviness to instant mixes
• Dairyblend Natural IC CL

  0.30-0.60%

  Turn-key blend that stabilizes and emulsifies without mono and di-glycerides
• Dairyblend Acidified Beverage 880F
• Dairyblend Acidified Beverage 120

  0.30-0.50%

  Aids in protein stability and suspension while building texture in smoothie concentrates and blended juice beverages
• Dairyblend YG OG 6

  2.50-4.00%

  Aids in syneresis control while contributing to viscosity and heaviness; made with organic ingredients
• Dairyblend BTMLK 06

  0.20-0.50%

  Provides emulsification and stabilization properties
• Dairyblend IC RPS

  0.65-1.00%

  Produces a full-fat experience in a low-fat churn-style ice cream
• Dairyblend YG DP-2

  2.00-5.00% of the finished dip

  Enhances texture in cold process
• Dairyblend YG FB 3
• Dairyblend CD-10

  0.10-0.50%

  Provides viscosity and gelation to create a firm set
• Dairyblend MB2

  0.40-0.70%

  Provides stability through UHT processing and improves mouthfeel; great suspension
• Dairyblend Natural YG AG
• DAIRYBLEND SC-NAT

  1.50-3.25%

  Provides syneresis control and enhances texture in a wide range of cultured and set products with natural emulsifiers
• Dairyblend SC-ASC

  0.75-3.00%

  Imparts a firm set in cultured and acid set dips
• Dairyblend IC Gelato Base

  0.15-0.25%

  premium low overrun frozen desserts
• Dairyblend Premium

  0.25 - 0.40%

  Provides superior freeze/thaw stability and controls the size of ice crystals for an improved sensory experience
• Dairyblend SS Instant

  0.15-0.25%

  Enhances texture and provides stability in cold-processed, instant soft-serve mixes
• Dairyblend YG-AG

  0.10-1.00%

  Produces a smooth-bodied, gelatin-free yogurt and reduces and even eliminates added Non-Fat Dairy Milk
• Dairyblend 366-THK

  0.25-0.50%

  Thickens, improves mouthfeel, and provides suspension in neutral pH
• Ticalose® CMC 6000 Fine Powder
• Ticaloid® 451 "T" Powder

  0.10-0.30% of the flour weight

  Increases dough viscosity, retains moisture and reduces staling
• Ticaloid® 760 MB Powder

  0.02-0.05%

  Enables stabilization of systems with higher protein levels due to buffering capacity