dairy
Churning up possible solutions
Whether from cows, sheep or goats, the world of dairy continues to grow and evolve. Yogurt, milk, butter, and a wide assortment of cheese are some of the products that start as milk. Regardless of the final product, Ashland wants to work with you to find solutions for your products, such as improved shelf life, better texture or more stability. As solvers, the folks at Ashland apply their passion to new and better ways to deliver rich, full-bodied ice cream or manage the acids in milk drinks to improve shelf life. Ashland is churning out solutions... for you.
Ashland’s hydrocolloids are an excellent solution for ice creams, low-pH beverages and other dairy-based products where stabilizers are needed for optimal shelf life, viscosity and mouthfeel. For example, acidified-milk drinks are popular in many countries. Lowering of pH by the addition of flavors or by the activity of lactic acid-producing bacteria may cause separation of serum due to aggregation of milk proteins. Cellulose gum stabilizes the proteins, preventing serum separation in acidified milk drinks by increasing the viscosity and electrostatic repulsion.
Ice cream also needs stabilization with the repeated freeze-thaw cycles common in product distribution channels. These fluctuations in temperature, known as heat shock, cause the available water to coalesce and form large, coarse ice crystals imparting a granular consistency. Cellulose and guar gums control the water mobility and formation of ice crystals in ice cream to deliver rich full-bodied products with the desired flavor and consistency profile that formulators demand.
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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...
blanose™ cellulose gum
Blanose™ cellulose gum, or sodium carboxymethylcellulose (CMC), from Ashland is widely used as a cost-effective thickener and stabilizer in food and beverage applications. In addition to modifying the behavior of water, cellulose gum is also useful in modifying flow, adding texture and enhancing mouthfeel. Blanose™ cellulose gum is available in a wide range of grades with different viscosities, molecular weights, degrees of substituti...
benecel™ hydroxypropyl methylcellulose
Benecel™ hydroxypropyl methylcellulose (HPMC) is a versatile, multifunctional food gum that helps improve cohesion, texture, and mouthfeel in food applications including bakery, both gluten-free and traditional, convenience foods, and ice cream novelties. Benecel™ HPMC performs many functions in foods, depending on type, grade, use level, and conditions. Among these functions are thermal gelation, film formation, thickening, binding, ...
blanose™ 9h4f carboxymethylcellulose
Blanose™ 9H4F CMC is a multi-functional food gum that stabilizes and adds a creamy texture to ice cream, soft serve ice cream, and frozen desserts.
blanose™ 9h4xf carboxymethylcellulose
Blanose™ 9H4XF CMC is a multi-functional food gum that stabilizes and adds a creamy texture to ice cream, soft serve ice cream, and frozen desserts. The fine particle size of this grade allows quick hydration.
blanose™ 9m31c4f carboxymethylcellulose
Blanose™ 9M31C4F CMC is a multi-functional food gum that stabilizes casein around pH 4, preventing precipitation, making it a superior stabilizer for acidified milk drinks. The coarse particle size allows dispersibility with low dusting.
blanose™ 9m31f carboxymethylcellulose
Blanose™ 9M31F CMC is a multi-functional food gum that stabilizes casein around pH 4, preventing precipitation, making it a superior stabilizer for acidified milk drinks.
blanose™ 9m31xf carboxymethylcellulose
Blanose™ 9M31XF CMC is a multi-functional food gum that stabilizes casein around pH 4, preventing precipitation, making it a superior stabilizer for acidified milk drinks. The fine particle size of this grade allows quick hydration.
blanose™ 9m12xf cellulose gum
Blanose™ 9M12XF CMC is a multi-functional food gum that stabilizes casein around pH 4, preventing precipitation, making it a superior stabilizer for acidified milk drinks. The fine particle size of this grade allows quick hydration.
blanose™ 7h4f cellulose gum
Blanose™ 7H4F CMC is a multi-functional food gum that stabilizes and adds a creamy texture to ice cream, soft serve ice cream, and frozen desserts.
benecel™ k4m hydroxypropyl methylcellulose
Benecel™ K4M hydroxypropyl methylcellulose is a multifunctional food gum that provides body and supports aeration making it ideal for frozen desserts and ice creams. With its unique emulsifying and aerating features, Benecel™ K4M HPMC is a key ingredient in many frozen novelties and sherbets.
blanose™ 7hf carboxymethylcellulose
Blanose™ 7HF CMC is a multi-functional food gum that is used in ice cream and frozen desserts for texture, melt control, and protection against heat shock and ice crystal growth.
blanose™ 7lf carboxymethylcellulose
Blanose™ 7LF CMC is a multi-functional food gum that stabilizes casein around pH 4, preventing precipitation, making it a superior stabilizer for acidified milk drinks.
blanose™ 7h4cf cellulose gum
Blanose™ 7H4CF CMC is a multi-functional food gum that stabilizes and adds a creamy texture to ice cream, soft serve ice cream, and frozen desserts. The coarse particle size of this grade allows easier dispersion and low dusting.
benecel™ k100m hydroxypropyl methylcellulose
Benecel™ K100M HPMC is a multifunctional food gum that provides body, support, and aeration making it ideal for frozen desserts and ice creams. With its unique emulsifying and aerating features, Benecel™ K100M HPMC is a key ingredient in many frozen novelties and sherbets.