Stability, texture, and performance in dairy products

Dairy products require ingredients that provide functionality without compromising flavor or quality. At Magnolia 1939, we offer solutions that improve water retention, fortify nutritionally, and ensure a creamy and stable texture, even in UHT processes or freezing.

Dairy Proteins (MPC, WPC, Caseinates)

• Increase protein content
• Improve texture, creaminess, and performance in cheeses and yogurts
• Stable at high temperatures and pH changes

Gums and Stabilizers (Acacia, Locust Bean Gum, CMC, Carrageenan)

• Control syneresis and provide viscosity
• Stability in dairy desserts, beverages, and drinkable yogurts

Base for Plant-Based Whipped Cream

• High whipping capacity and air retention
• Excellent stability in cold and freezing conditions

Analog Cheese – Cheese and Cream Cheese

Functional blends for making mozzarella-type analog cheese, with excellent stretchability, scratch resistance, homogeneous melting, good gratin, ease of production, and for making Halloumi-type analog cheese suitable for barbecues.

• Optimizes texture, spreadability, and melting
• Enhances elasticity in analog cheeses and reduces costs

Functional Blend for Yogurt

• Function: Yogurt stabilization, increasing firmness and preventing whey release
• Applications: Drinkable yogurt, shakes, Greek yogurt, high-protein yogurt
• Advantages: Optimal stability, improved texture and flavor, shiny surface, high protein content

Functional Blend for Ice Cream

• Function: Replacement for non-fat milk powder or complete solution for making soft ice cream
• Applications: Cream ice cream, soft ice cream, and protein ice cream
• Advantages: Increased creaminess, up to 120% more yield, lower melting, cost reduction