Dairy and plant-based

Dairy products are typically produced using high temperatures and may undergo multiple processing steps, including homogenization and pumping. This rigorous processing requires reliable ingredients with high functionality and stability.

Fermented dairy products - creamy and rich

Fermented dairy products are often expected to be creamy and thick. Our starches are specifically designed to deliver high viscosity and a creamy mouthfeel, resulting in a smooth appearance. Additionally, our solutions enhance storage stability by stabilizing the water content in the product.

Our clean label waxy maize products are particularly well-suited for dairy applications, as they withstand challenging processing conditions and low pH levels. Thanks to our innovative clean label technique, developed and patented by Lyckeby, these products maintain a neutral taste and color, ensuring that the delicate flavour and white color associated with dairy products remain unaffected.

Cooking creams

Cooking creams are often used in sauces and soups and should provide a nice creamy mouthfeel to the product. They should have a pleasant viscosity and be easy to pour from the package and need to be stable during the shelf life without any gelling or sedimentation. Our solutions can be used to optimize consistency and provide a good creamy mouthfeel over the entire shelf life of the product.

Desserts – smooth and creamy

Dairy-based desserts like sauces and puddings often demands to be thick, creamy and glossy to appeal to customers. Our solutions provide high viscosity in low dosages, delivering a rich and creamy mouthfeel alongside a smooth and glossy appearance. This is achieved by using meticulously selected small granules from our potato starch.

Plant-based

Plant-based “dairy” products are usually formulated to mimic dairy and often undergo processes such as fermentation, low acidity treatment, and UHT treatments. Lyckeby’s starches for plant-based products are designed to withstand these demanding processing steps while providing viscosity, a smooth mouthfeel, and control of syneresis in your product.

E-number free

Our clean label solutions for dairy are based on waxy maize and performs well in low pH and the high temperatures and homogenization used in dairy production. The products provide high viscosity and contributes to improved mouthfeel and stability from production to consumption of your products. Using our clean label products provides you with highly functional starches but with the benefit of a cleaner label as these products only needs to be declared as starch.