Dairy

Dairy products, foods produced from milk or milk derivatives, come in frozen or fluid form: from ice-cream and instant desserts to cheese, spreads, and yogurts. Demand for dairy products is steadily increasing in the ASEAN region and SAKRAH'steam of food technologists strive to revitalize existing products and inspire new ones, thus enabling customers to drive sales and capture market share.
SAKRAH'sversatile range of products offers a combination of functionalities to provide our customers solutions to produce innovative products for today's lifestyles:

• By selecting products from our comprehensive portfolio of liquid and dry sweeteners, customers from across the dairy industry are able to enhance and develop the functionality and taste of their consumer products. Liquid sweeteners vary according to differing levels of dry solids content, dextrose equivalent (DE), and sugar composition (fructose, maltose, higher sugar content), enabling us to offer a wide range of flavours, structures and textures. Among the functionalities are energy source, sweetness and flavour boosting abilities; they can also help control freezing/boiling points, viscosity, hydration and moisture levels as well as osmotic pressure. Dry sweeteners, widely used in food applications, include dried glucose/corn syrup, maltodextrins, crystalline dextrose, crystalline fructose and polydextrose; these highly functional ingredients deliver sweetness, texture and flavour; dry sweetener can add nutritional value and fibre, or remove carbohydrates and fat; they help products ferment, cookies brown, or liquids crystallize; in addition, they can help control viscosity, hydration and moisture levels, as well as regulate humectancy and osmotic pressure.
• Non nutritive sweeteners are low/no-calories, high intensity sweeteners, that taste like sugar but in comparison, offer health benefits, and exhibit process stability at high temperatures.
• Tailor-made flavours together with a wide variety of standard flavours allow us to develop innovative product solutions in close cooperation with our clients. Our flavour concepts translate consumer needs and market insights into custom-made and forward-looking products.
• Specialty starches, hydrocolloids, emulsifiers offer process stability, help control viscosity and hydration in order to extend shelf-life, add freshness and preserve freeze/thaw stability in a range of applications.
• Natural Food Colours are the dyes obtained from a vegetable, animal, or mineral source, that is capable of colouring food, for example seeds, fruits and vegetables, leaves, algae, or insects. Depending on the application, a suitable natural food color can be achieved by keeping in mind important factors such as pH, processing temperature, light, storage, and other affecting elements.
• Highly functional ingredients (egg products, prebiotic fibres, vitamins & minerals) help customers achieve their individual goals by providing whipping or binding functionality in case of egg powders, or by helping manufacturers add more fibre to products with no impact on taste or texture (in case of prebiotic fibres). Today vitamins and minerals are widely used to fortify a diverse selection of dairy products