Dairy & Dairy Analogue
Ice Cream Frozen Desserts
Products
- GLOICE 32
Primary Applications
- Frozen yoghurts & sherberts
- Ice cream
- Ice cream substitutes
- Shakes & mix-in drinks
- Soft-serve ice cream
- Desserts
Key Benefits
- Imparts dryness, body, smooth texture
- Creamy and smooth sensation
- Reduced fat
- Improve the churning & overrun
- Stable and ability to withstand heat shock
- Slow meltdown/ melt-resistant
Imitation Cream
Products
- GLOWIP
Primary Applications
- Whipping cream
- Icings/ cream fillings
- Topping powder
- Liquid topping
- Mousses
- Desserts
Key Benefits
- α-tending emulsifiers strengthen the foam skeleton due to increase foam agglomeration
- Long shelf life
- Improved the foam stiffness, overrun, freeze-thaw stability, whippability & mouthfeel
- Prevents drainage in the
Processed Cheese Cheese Analogue
Products
- GLOMUL MGD 95
- GLOCHEESE 2811
Primary Applications
- Processed Cheeses
- Cream cheese analogue
- Cheese spread analogue
- Cheddar cheese analogue
- Mozzarella cheese analogue
Key Benefits
- Improve melting properties, texture, palatability, syneresis reduction & whippability
- Imparts excellent creaminess & body, fine & uniform texture
- Facilitates the spreadability