Our texturising systems are designed to create the perfect drinking experience for dairy and non dairy applications. Targeted texture occurs when organoleptic properties are examined through the senses. Our texturising systems help attain the desired attributes that are responsible for the mouthfeel of a product that determines the drinking experience of the consumer.
DAIRY & NON DAIRY
TEXTURISING SYSTEMS FOR DAIRY & NON DAIRY APPLICATIONS
Ekömul™ KREM SERIES
Ekömul™ KREM 200 series
Ekömul™ KREM 300 series
Liquid Milk & Beverage
Ekömul™ KREM 400 series
Yoghurt & Acidified Milks
Ekölite™ LM Series
Lactic Acid Esters of Mono-Diglycerides (LACTEM)
Manufactured from natural vegetable-based oils and fats and lactic acid. Functions as aerating agent and enhancer in applications such as cake margarine, high ratio shortening, as well as dairy and non-dairy aerated products such as whipping cream and topping powder.
Ekölite™ MG Series
Glycerol Mono Stearates (GMS)
Distilled Mono Glycerides (DMG)
Manufactured from natural vegetable-based oils and fats. Functions as a starch complexing agent (e.g, in bread, pasta, and potato powder), water-in-oil stabiliser and emulsifier (e.g. in table margarine) and aerating agent (e.g. in ice cream, imitation cream and bakery gel formulations). This series of products can also reduce the stickiness in chewing gums and improve texture and structure of extruded products, such as extruded snacks or cereal.
Futura Ingredients Ekömul KREM Texturising Systems are fuss free, customisible, and are meticulously composed to meet formulation needs for both dairy and non dairy applications, backed by technical industry experts. Click on our conceptualised recipes for effortless step by step guidance.