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Dairy

Food IngredientsICL™ Phosphates

JOHA® ingredients improve the quality of dairy and beverage products, including processed cheese, yogurt, dairy-based beverages, soy milk, and much more. Each blend of JOHA® is tailored for specific food-quality applications or processes, mainly to add stability to dairy and dairy-based products through highly effective and efficient emulsification. For example, JOHA® emulsifying salts have been used for producing processed and fresh cheese preparations to deliver the expected texture and melt.

JOHA® blends are all gluten-free and non-GMO. They offer a wide range of benefits and advantages, including the following:

Enhances texture and firmness
Improves flavor of final product
Controls viscosity and improves melt during heating
Improves food stability
Improves moisture retention
Reduces sodium
Emulsification
Protects proteins during cooking
Prevents protein coagulation and precipitation
Reduces cost
Stabilizes color development
Protein extraction
Increases yield
Improves solubility

Applications For JOHA®

Processed / Cream Cheese
Yogurt
Protein Beverages
Dips / Sauces
Plant-Based Milks / Creamers
UHT Milk/ Creamer
Condensed / Evaporated Milk

BEKAPLUS® – Stabilizers for dairy applications

BEKAPLUS® stabilizers are based on hydrocolloids and other functional ingredients that help improving consistency, viscosity and mouthfeel of various dairy products.

They stabilize the protein-fat network and improve the onsistency and texture of the final product.