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Luxara
500 Series - Emulsifiers/Stabilisers For The Dairy Industry |
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The Luxara 500 series are combined stabilisers and combined emulsifier/stabiliser systems formulated specifically for dairy applications from vegetable oil based emulsifiers and natural stabilisers such as Carrageenan, Locust Bean Gum, Guar Gum etc.
The Luxara 500 series has been designed to meet the demands of our customers and their consumers. Our team of chemists and food technicians work continuously with our clients to fulfil specific formulation or application requirements. Recent development work includes a gelatine replacement system for chilled desserts.
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APPLICATIONS
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500 SERIES FUNCTIONALITY
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Flavoured Milk & Recombined Milk Drinks
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Emulsification: Thickening
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Yoghurt - Chilled, Frozen, Drinks
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Emulsion Stability: Whey Separation
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Quark
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Emulsion Stability: Whey Separation
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Labenth
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Emulsion Stability: Whey Separation
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Chilled Desserts
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Thicken: Gell: Mouthfeel
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Cream
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Whey Separation: Whipping
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Cottage Cheese
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Stabilisation: Whey Separation
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500
Series |
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Flavoured Milks |
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Luxara 507 and 517 are combined emulsifier and stabiliser systems developed for skimmed milk, semi-skimmed milk and recombined milk drinks. The Carrageenan component of the system is particularly effective in suspending cocoa particles. Luxara 507 and 517 provide excellent emulsification and stabilisation as well as improving viscosity and inhibiting gelation.
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Long Life, Recombined and Filled Milks |
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Luxara 500 and 501 are combined emulsifier and stabiliser, which provide emulsion and foam stability together with the prevention of sediment. Luxara 500 and 501 also improve the mouthfeel.
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Fermented Milk Products |
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Luxara 510 and 521 have been designed to provide protection against whey separation during storage and offers good emulsion stability. |
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Pasteurised Milk Desserts |
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Luxara 537 has been specially designed as an emulsifier and stabiliser system for milk desserts such as Crème Caramel. The Carrageenan component of Luxara 537 provides a light clean texture without the addition of eggs. |
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Cream Cheese |
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Luxara 524 is a blend of hydrocolloids which prevent synerisis and improve texture and spreadability without the use of gelatin. Luxara 524 also provide a better eat resistant product with increased shelf life. |
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Cottage Cheese |
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Luxara 538 is a blend of natural gums formulated as a thickener and stabiliser for the cream component of cottage cheese. Luxara 538 prevents separation and syneresis. |
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Whipping Cream |
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Luxara 570 and 571 are Carrageenan based stabiliser systems developed for 30-38% fat whipping cream to improve foam stability and reduce syneresis without affecting overrun. |
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Low Fat Spreads |
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Luxara 550 is an Alginate stabiliser used as a viscosity adjuster in the aqueous phase. Luxara 550 prevents water migration and the tendency towards coagulation and “free water”. |
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