At Chemital, we develop advanced food formulations and dairy preservatives for milk, yoghurts, cheeses, dairy desserts, fermented products and derivatives, tailoring each solution to the composition of the matrix, the heat treatment process, the pH, the water activity and the storage conditions.
Our work is aimed at manufacturers who need to improve stability, prevent texture defects, optimise processes or develop products that meet new nutritional and sensory requirements. Formulation in the dairy sector requires an understanding of how proteins, fats, water, cultures, stabilisers, flavourings and other functional ingredients interact.
In dairy applications, texture is a key attribute. Chemital develops solutions to improve creaminess, viscosity, gelling, suspension, cutting, spreadability and stability against syneresis, depending on the type of product and process.
We also focus on preservation and sensory stability, particularly in products where shelf life, flavour retention and the perception of freshness are critical factors. The incorporation of flavourings, colourings or functional preparations is always approached with a view to striking a balance between technical efficacy and the consumer experience.
Each development is tailored to actual manufacturing conditions: mixing, homogenisation, heat treatment, fermentation, cooling, packaging and distribution. This approach enables us to formulate solutions that are practical, stable and reproducible in industrial settings.
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