i-Mix International
What costs the most in a dairy plant is also what holds the product together, so every saving lands on the texture.
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Milk fat and milk protein do several jobs at once. They carry the flavour, build the body, hold the water and set the structure. When any of it comes out, for cost or for a label, all of those jobs come out with it. It shows up, for example, as a drink that separates on the shelf, a yogurt that weeps in the pot, a frozen dessert that goes icy before it is eaten, or a cheese that will not melt the way the one it replaced did.
SolutionsProducts working together towards your commercial objective. |
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| Physical stability, emulsion, suspension and separation control |
| Texture, mouthfeel, body and creaminess optimisation |
| Cost, yield and raw material optimisation |
| UHT, heat, shear and acid process stability |
| Taste, flavour and off note management |
| Shelf life and distribution stability |
| Alternative pizza cheese melt, stretch, browning and oiling off control |
| Ice crystal, heat shock and freeze thaw control |
| Whipping, aeration, overrun and foam stability |
SystemsOne formulated product. One defined job. |
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| Ice cream and frozen dairy dessert emulsifier and stabiliser systems |
| UHT and recombined dairy drink emulsion and suspension systems |
| Chocolate and flavoured milk suspension systems |
| Alternative pizza cheese complete functional systems |
| UHT whipping cream emulsifier and foam systems |
| Acidified and fermented dairy drink protein stabilisation systems |
| Cooking cream heat and acid stability systems |
| High protein and fortified dairy drink stabilisation systems |
| Frozen dessert heat shock and ice crystal control systems |
| Thick and breakfast cream stabilisation systems |
| Cheese alternative slice, shred, block and spread systems |
IngredientsThe materials themselves, from producers we select. |
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| Hydrocolloids and gums |
| Emulsifiers and lecithins |
| Functional starches, native, modified and pregelatinised |
| Dairy proteins, casein and caseinates |
| Milk powders and non fat dairy solids |
| Sugars, glucose syrups, sweeteners and polyols |
| Dairy, cheese, cream and sweet flavours and taste modulators |
| Plant proteins and functional plant flours |
| Milk fat, anhydrous milk fat and cream powder |
| Emulsifying and buffering salts, phosphates and citrates |
| Maltodextrins, dried glucose and bulking solids |
| Dietary fibres and prebiotics |
| Lactose, whey permeate and milk permeate |
| Cocoa, chocolate and compound coatings |
| Fruit preparations, variegates, ripples and inclusions |
| Dairy enzymes |
| Colours and colouring foods |
| Acidulants and pH regulators |
| Preservatives, fermentates and antioxidants |
Technical knowledge
Melt is the structure letting go so the cheese flows. Stretch is the structure holding together so it pulls into threads. One asks the matrix to release, the other asks it to stay, and both have to happen in the same half minute under the same grill.
That is why melt and stretch need to be assessed together as the formulation is tuned.
Read the technical noteTell us what’s next.
