Application
Dairy
Java Biocolloid’s hydrocolloids enhance texture, stability, and consistency in dairy products, offering clean-label, natural solutions for superior quality and sustainability.

At Java Biocolloid, we specialize in providing high-quality hydrocolloids designed specifically for
dairy applications. Our innovative range of products enhances texture, stability, and consistency, ensuring superior quality in a variety of dairy products, from yogurts and cheeses to ice cream and beverages. With a focus on clean-label solutions and natural ingredients, we help dairy manufacturers meet growing consumer demand for healthier, more sustainable options. Contact us for reliable, cutting-edge hydrocolloid solutions that elevate your dairy products to the next level of excellence.

Products
Spreadable agar that functions as a texturizer, gelling agent, water binder, and syneresis reducer, ideal for improving texture and stability in drinkable and spoonable yogurts, custards, dairy desserts, and panna cotta.
Fast-soluble agar designed for low-heat processing, serving as a texturizer, gelling agent, water binder, and syneresis reducer, perfect for drinkable and spoonable yogurt applications.
Gracilariopsis longissima seaweed powder, offers clean-label appeal while functioning as a texturizer, gelling agent, water binder, and syneresis reducer. It is ideal for clean-label dairy products such as flavored milk, UHT/sterilized milk, dairy desserts, processed cheese, cheese slices, and cheese spreads.
Semi-refined K-carrageenan, provides excellent thickening and suspending properties, making it suitable for flavored and chocolate milk, UHT or sterilized milk, sweetened condensed and evaporated milk, dairy desserts, processed cheese, and cheese slices.
Refined K-carrageenan, acts as a stabilizer, thickener, and suspension agent, delivering smooth texture and uniformity in flavored milk, chocolate milk, UHT or sterilized milk, sweetened condensed milk, evaporated milk, dairy desserts, ice cream, and processed cheese or cheese slices.
2-in-1 stabilizer and emulsifier that enhances stability, controls melt, and binds water—perfect for both soft serve and hard ice cream, as well as gelato.
Gum-based stabilizer specifically designed to reduce syneresis and maintain product consistency in both drinkable and spoonable yogurt.