Milk beverages are differentiated by its ingredients, functional additive, flavors and processes. Chocolate milk requires a different stabilizing system from other flavored milk. UHT sterilization process also requires different kind of stabilizers from pasteurization. High Calcium milk needs strong suspension ability.

ColloidTek uses combination of high quality of hydrocolloids to create a network of stabilizing system in the milk beverages. By Utilizing the variety of properties in hydrocolloids, ColloidTek is able to stabilize the interaction of different ingredients therefore prevents syneresis, separation, gelling, curding, and sedimentation.

Sweet Condensed Milk (SCM) is very popular in South East Asia. Its wide applications include desserts, breakfast, cold drinks, and hot drinks. Mixing it with soda or coffee are two most frequent application of SCM. It is essential that SCM has the capability to maintain its stability when mixed with soda, coffee, and tea.

Loss of viscosity, fat separation, and protein separation, along excessive crystallization and unwanted gelling are the most common problems in SCM products. With a unique combination of MCC and other hydrocolloids, ColloidTek SCM series will prevent those stability problems in sweet condensed milk.

Whipping and cooking cream are used to make many kind of soup, dishes, desserts, and drinks. They contains 30 to 35% fat and very unstable. There are so many whipping cream and cooking cream products in the market, including the high-end brands, that use the wrong stabilizing system resulting problems such as coagulation, fat and protein separation, and unwanted texture and mouth-feel.

Add ColloidTek CR series to your whipping and cooking cream to improve the stability, the texture, and whipping performance of of your Cream.

The long time favorite healthy drinks in Europe and US, Yogurt drinks and smoothies, are finally gaining popularity in Asia.

Yogurt's acidity along with its rich ingredients makes it complicated to stabilize. Pectin, the popular choice of hydrocolloid in yogurt, only reduce the problem enough to make it acceptable.

ColloidTek uses specialty colloidal MCC combined with other hydrocolloids to be the choiced stabilizing system for yogurt products.

Powdered Milk products often contain milk fat powder, whey protein powder, and lactose, and many other ingredients that need stabilizing.

Plenty of powdered milk products has undesired mouth-feel and texture. This is caused by coagulation and separation of protein, and fat .

ColloidTek PM series can tackle the stability issues to give the desired mouth-feel and texture of milk powder.

Different cheese products have different stability issues. Cheese blocks and cheese slices has elasticity and brittleness problem as well as fat separation and syneresis issues. Cream cheese and cheese sauce's biggest problem is syneresis and fat separation which is related to fat retention in high temperatures during transport. ColloidTek can increase elasticity at the same time reducing brittleness of block cheese and cheese singles, it can also prevent syneresis and fat separation in cream cheese and cheese sauce.