DuPont's high-tech developments have proven themselves well in the production of dairy products.

Gelcarin stabilizers based on carrageenan effectively give the necessary structure to semi–hard, processed and curd cheeses.

 

Protanal (stabilizers based on sodium alginate) and Avicel (stabilizers based on microcrystalline cellulose) are successfully used in the production of cheeses with thermostable properties and a given structure.

 

DuPont stabilizers are the optimal solution for economical formulations with low fat content:

• creating the necessary product structure;
• cost reduction;
• improved appearance and taste.