alternative dairy
who whips up solutions for plant-based dairy applications? we do.
The plant-based dairy market is rapidly growing due to increased consumer demand. Factors impacting the plant-based dairy market include environmental and allergen concerns as well as significant interest in plant-forward eating. Formulators face significant challenges when creating plant-based dairy alternatives including taste and texture. Hydrocolloids can be used to help overcome formulation challenges and create a product with the quality and texture consumers desire.
Ashland has a variety of solutions suitable for plant-based dairy applications that provide a range of textures from very firm, to semi-firm, to soft, and anywhere in between. Our hydrocolloids are an excellent solution for plant-based dairy alternatives and provide the stabilization needed for texture and mouthfeel.
Ashland products can be used in a variety of plant-based dairy applications:
- hard cheeses
- soft cheeses
- cream cheese
- cheesecake
- barista milk
. . . and more
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aerowhip™ stabilizers
who whips up great solutions? we do. Aerowhip™ stabilizers are premier whipping agents designed to optimize non-dairy whipped toppings (NDWT) and vegetable creams. Aerowhip™ stabilizers have low surface and interfacial tensions in solution, providing a cost-effective result without sacrificing a creamy mouthfeel or natural color. Aerowhip™ stabilizers also facilitate structure in fat to create good, stable foams, inc...
benecel™ methylcellulose
Benecel™ methylcellulose is plant-based, sustainably sourced, and widely used as a food ingredient for its unique and unmatched functionality. Its long history of safe use and its versatility make it a trusted component in the formulation of many food products. Benecel™ methylcellulose is non-GMO, vegan, gluten-free, and allergen-free. It provides texture and binding to a variety of food applications including alternative protei...
benecel™ a4m methylcellulose
Benecel™ A4M methylcellulose is a multi-functional food gum that provides binding and creates texture in alternative protein dairy products such as plant-based cheese, spreads, and frozen desserts. Its emulsifying properties transform vegetable oils and water into a firm emulsion. Thermal gelling aids in controlling the melt of alt dairy pizza topping and sandwich slices.
benecel™ mx methylcellulose
Benecel™ MX methylcellulose is a multi-functional food gum that provides binding and creates texture in alternative protein dairy products such as plant-based cheese, spreads, and frozen desserts. Its emulsifying properties transform vegetable oils and water into a firm emulsion. Thermal gelling aids in controlling the melt of alt dairy pizza topping and sandwich slices.