System Blends

Improves suspension stability and provides all kinds of texture characteristics including mouthfeel, smoothness, viscosity, “jelly” formation and “pulpy” texture making the best out of beverage diversity.

Designed for optimal stabilization, texture and mouthfeel for plant-based beverages. It delivers either unique rheological properties or all-in-one solutions (including nutritional attributes) for ultimate convenience.

Complements the VEGEDAN™ BEV range with protein emulsion/suspension stability and mouthfeel enhancement of plant-based beverages, hybrid milk drinks and barista milk.

RECODAN® provides excellent suspension of solids and insoluble ingredients, improving viscosity, mouthfeel and creaminess as well as preventing age gelation and sedimentation. It can be used for non-dairy, hybrid or plant-based beverage applications.

Combining IFF Emulsifiers and Enzymes technologies and knowhow to help bread manufacturers maintain the freshness, softness, flexibility and moistness of flatbreads.

Removing the need for proofing, frozen dough can be baked straight from the freezer with the same volume, crispness and crumb structure as regular proofed soft bread, croissants, rolls, buns and pastries.

Complete blends providing dough strength and crumb softening with good process tolerance, volume and fresh-keeping capabilities.

Include GRINDSTED® POWERBAKE® CLEAN that are excellent label friendly solutions for high yield and high-quality industrial bread.

Encapsulated system allowing the mold inhibition efficacy of calcium propionate while protecting the functionality of baker’s yeast. It gives bread manufacturers the desired product shelf-life without affecting fermentation time or yeast consumption.

Complete solutions delivering foldability, flexibility and reduced adhesion damage over shelf-life of tortillas and flatbreads. Include POWERFLEX® Clean for label friendly solutions.

Confer optimal processing characteristics (water crystallization, stabilization, melting resistance, etc.) for fresh-eating properties and excellent flavor release.

Specially designed to meet today’s requirements for a high overrun and low pH of sorbet and sherbet products. By controlling ice crystal formation, they improve whipping properties, body and texture to generate a pleasant mouthfeel. In addition, some stabilizer systems meet the growing demand for products free of gelatin.

For ice cream, IFF has a series of CREMODAN® products ranges.

• CREMODAN® CREAMLINE maximizes creaminess and full-bodied mouthfeel while improving warm eating properties and melting resistance.
• CREMODAN® ICEPRO allows ice cream manufacturers to optimize cost without compromising on quality.
• CREMODAN® SHAPEPRO enables unique shaping and reduce meltdown of extruded ice cream products.
• CREMODAN® COLDLINE provides good air cell distribution, top melting resistance and high heat shock stability for cold processed ice cream.
• CREMODAN® HI-WHIP enables to control high overrun without quality defects for product differentiation potential with new and deliciously light and creamy texture combinations.
• CREMODAN® DAIRYLINE gives dairy ice cream the necessary extrusion stability, melting resistance and mouthfeel to overcome processing constraints during lengthy production runs.
• CREMODAN® SE provides solutions that improve quality of ice cream made from skim milk powder for optimized cost.
• CREMODAN® SI and CREMODAN® SIM and CREMODAN® NATURATEX are label friendly options.
• CREMODAN® GREENPRO 101 is a Modulator Enhanced System that enables ice cream manufacturers to make high quality products at an affordable price and meet sustainability target goals. (Recently launched in Europe and AMETI regions)

Also available CREMODAN® SI and CREMODAN® SIM and CREMODAN® NATURATEX for label friendly option

Specifically designed for soft serve mix, CREMODAN® MD-SS delivers smooth and creamy texture by creating a uniform air distribution. Controlling the size of ice crystals and overrun they provide good melting resistance essential for such type of ice cream.

Also available, CREMODAN® MIXPRO to ensure that high quality UHT soft-serve mixes remain stable under ambient storage conditions.

Designed to increase viscosity, facilitate air incorporation and control crystal formation thus delivering good creaminess and improving mouthfeel and preventing separation during storage.

CREMODAN® MOUSSE product range consists of a series of blends that allows good emulsion formation facilitating air incorporation and stabilizing aqueous phase into a firm gel structure. This results in great body and creaminess into a light and foamy texture with strong freeze /thaw stability.

Designed to texturize liquids to creams so crossing between Beverage and Dairy application.

AVICEL-PLUS® BV & RA are perfectly suited for RTD flavored milk, hybrid milk drinks, and Barista milk.

AVICEL-PLUS® CR delivers excellent body, creamy texture and stability to retorted cream and creamers.

AVICEL-PLUS® GP provides the same functionalities to sweetened condensed milk, sweetened creamers, UHT 2 in 1 creamer.

Built to satisfy chocolate milk producers with texture and suspension stability requirements going from low cost/whey based to protein or chocolate rich products.

RECODAN® CM cold soluble and fast hydrating system blends provide excellent suspension of solids and insoluble ingredients, improving viscosity and creaminess as well as preventing age gelation, fat separation and sedimentation.

RECODAN® SU & VP range commercialized mainly in Asia provide similar properties to chocolate and flavored milk as well as sweetened condensed milk and sweetened creamer.

RECODAN® EMS for condensed milk

RECODAN® RS for recombined milk and UHT milk shake

IFF has developed a series of products under the VEGEDAN™ brand umbrella suited for all kinds of plant–based dairy alternative applications. These easy-to-use functional solutions allow for fast and innovative development perfectly suited for such dynamic market.

VEGEDAN™ IC gives plant-based frozen desserts good melting profile and shape retention.

VEGEDAN™ YO product range is suited to deliver various type of rheological characteristics to plant-based fermented dairy products

VEGEDAN™ CR gives nut-based creamers the desired stability and mouthfeel while preventing feathering in coffee.

VEGEDAN™ CH helps make plant-based cheeses look, melt, shred and rheological taste like real cheese.

VEGEDAN™ WP allows cream producers to manufacture high overrun plant-based whipping creams.

VEGEDAN™ PF for plant-based chilled and frozen mousse provides good firmness and stability while allowing good air incorporation.

GRINDSTED® YO-TEX Suited for ambient-stable yogurt including gelatin-free latest addition for high tolerance to formulation and process variation ideal for all kind of yogurts (including Laban-type products).

GRINSTED® BK is designed to provide creamy, smooth mouthfeel and spreadable consistency to cream, cream cheese and spreadable processed cheeses.

GRINSTED® WP allows to manufacture high overrun and firm whipping creams with a strong stability during storage.

GRINDSTED® PF is a portfolio of systems designed to deliver the texture and mouthfeel characteristics required by the dessert industry.

GRINDSTED® MEATLINE are stabilizer systems for processed meat applications going from fresh or marinated whole muscles to ground or emulsified meat, to cooked or cured meat applications.

GRINDSTED® MEATBINDER are binding systems for reconstituted meat applications.

GRINDSTED® FF is an extensive product portfolio that provides a variety of rheological properties to all kinds of soups and sauces. This goes from creamy mouthfeel, increased viscosity and stability, improves emulsification and heat-stability, high water absorption capacity, etc. most are functionality independent of pH value, with excellent flow properties even under cold-processing conditions.

GRINDSTED® POWERFRESH® 105 is an emulsifier/enzyme blend that reduces stickiness of steamed rice and imparts softness and moistness after reheating making perfectly looking cooked rice be served within minutes.

VEGEDAN™ MA allows food manufacturers to make plant-based products just look and taste like meat products. Functional at both high and low temperatures, they can be blended and processed in existing meat plant production settings.

Some VEGEDAN™ MA blends provide label friendly alternatives to traditional binding solutions.

VEGEDAN™ FF 4901 is an egg replacement solution for low oil plant-based mayonnaise and emulsified sauces. Generating stable “egg like” viscosity, texture and mouthfeel, it accelerates new product development securing market share gain through portfolio expansion or range extension.

Designed to texturize liquids to creams so crossing between Beverage and Dairy application.

AVICEL-PLUS® BV & RA are perfectly suited for RTD flavored milk, hybrid milk drinks, and Barista milk.

AVICEL-PLUS® CR delivers excellent body, creamy texture and stability to retorted cream and creamers.

AVICEL-PLUS® GP provides the same functionalities to sweetened condensed milk, sweetened creamers, UHT 2 in 1 creamer.

Built to satisfy chocolate milk producers with texture and suspension stability requirements going from low cost/whey based to protein or chocolate rich products.

RECODAN® CM cold soluble and fast hydrating system blends provide excellent suspension of solids and insoluble ingredients, improving viscosity and creaminess as well as preventing age gelation, fat separation and sedimentation.

RECODAN® SU & VP range commercialized mainly in Asia provide similar properties to chocolate and flavored milk as well as sweetened condensed milk and sweetened creamer.

RECODAN® EMS for condensed milk

RECODAN® RS for recombined milk and UHT milk shake