Dairy Solutions
Dairy Solutions
Crafting Dairy Experiences Consumers Remember
Crafting Dairy Experiences Consumers Remember
At UniBourne, we partner with dairy manufacturers to solve formulation challenges through application-driven ingredient systems.
At UniBourne, we partner with dairy manufacturers to solve formulation challenges through application-driven ingredient systems.
In dairy, every detail matters. From the first spoonful of yogurt to the last scoop of ice cream, consumers expect products that deliver exceptional taste, smooth texture, stability, and a consistent eating experience. Behind every successful dairy product lies a carefully engineered ingredient system that balances functionality, processing efficiency, and commercial performance. Whether you're developing premium ice creams, fermented dairy, flavored milk, whipping creams, or next-generation dairy alternatives
In dairy, every detail matters. From the first spoonful of yogurt to the last scoop of ice cream, consumers expect products that deliver exceptional taste, smooth texture, stability, and a consistent eating experience. Behind every successful dairy product lies a carefully engineered ingredient system that balances functionality, processing efficiency, and commercial performance. Whether you're developing premium ice creams, fermented dairy, flavored milk, whipping creams, or next-generation dairy alternatives
Why Choose UniBourne Dairy Solutions?
Why Choose UniBourne Dairy Solutions?
Glucona Delta Lactone
Modified Starches
Isolate Soy Protein
Non-Dairy Soy Isolate Protein (ND ISP)
Whey Protein Concentrate
Milk Protein Concentrate
Culture / Rennet
CMC / Alginate / Xanthan
Maltitol / Polydextrose / Monk Fruit
Native Starches
Tailor-made stabilizer and emulsifier systems
Glucona Delta Lactone
02
Application-specific formulation development
Modified Starches
03
Customized solutions for every processing challenge
Isolate Soy Protein
04
Clean-label and nutritional formulation capabilities
Non-Dairy Soy Isolate Protein (ND ISP)
05
Improved texture, stability, and shelf life
Whey Protein Concentrate
06
Enhanced consumer sensory experience
Milk Protein Concentrate
07
Technical support from concept to commercialization
Culture / Rennet
08
Solutions for both dairy and plant-based innovations
CMC / Alginate / Xanthan
Maltitol / Polydextrose / Monk Fruit
Our Dairy Solution Systems
Our Dairy Solution Systems
UniCream®
Emulsifier & Stabilizer Systems for Ice Cream & Frozen Desserts
Every frozen dessert presents a unique formulation challenge. UniCream® is a customized emulsifier-stabilizer system developed to optimize texture, creaminess, overrun, melt resistance, freeze-thaw stability, and ice crystal control based on your product requirements.
UniCream® FM/CM
Stabilizer Systems for Flavoured Milk
UniCream® FM/CM is developed to improve viscosity, prevent phase separation, stabilize proteins, and create a rich, enjoyable drinking experience while supporting modern processing requirements.
UniTex® Yogo
Texture Systems for Fermented Dairy
Fermented dairy products require precise control over texture, water retention, and stability. UniTex® Yogo is a functional stabilizer system developed to improve creaminess, minimize whey separation, optimize viscosity, and deliver the smooth, consistent texture consumers associate with premium yogurt products.
UniWhip®
Functional Systems for Cooking & Whipping Cream
Exceptional cream products demand the perfect balance of stability, whipping performance, mouthfeel, and heat tolerance. UniWhip® offers specialized ingredient systems for both dairy and non-dairy applications, with customized grades developed to match different fat levels, processing technologies, and end-use requirements.
UniCream®
Emulsifier & Stabilizer Systems for Ice Cream & Frozen Desserts
Every frozen dessert presents a unique formulation challenge. UniCream® is a customized emulsifier-stabilizer system developed to optimize texture, creaminess, overrun, melt resistance, freeze-thaw stability, and ice crystal control based on your product requirements.
UniCream® FM/CM
Stabilizer Systems for Flavoured Milk
UniCream® FM/CM is developed to improve viscosity, prevent phase separation, stabilize proteins, and create a rich, enjoyable drinking experience while supporting modern processing requirements.
UniTex® Yogo
Texture Systems for Fermented Dairy
Fermented dairy products require precise control over texture, water retention, and stability. UniTex® Yogo is a functional stabilizer system developed to improve creaminess, minimize whey separation, optimize viscosity, and deliver the smooth, consistent texture consumers associate with premium yogurt products.
UniWhip®
Functional Systems for Cooking & Whipping Cream
Exceptional cream products demand the perfect balance of stability, whipping performance, mouthfeel, and heat tolerance. UniWhip® offers specialized ingredient systems for both dairy and non-dairy applications, with customized grades developed to match different fat levels, processing technologies, and end-use requirements.
UniCream®
Emulsifier & Stabilizer Systems for Ice Cream & Frozen Desserts
Every frozen dessert presents a unique formulation challenge. UniCream® is a customized emulsifier-stabilizer system developed to optimize texture, creaminess, overrun, melt resistance, freeze-thaw stability, and ice crystal control based on your product requirements.
UniCream® FM/CM
Stabilizer Systems for Flavoured Milk
UniCream® FM/CM is developed to improve viscosity, prevent phase separation, stabilize proteins, and create a rich, enjoyable drinking experience while supporting modern processing requirements.
UniTex® Yogo
Texture Systems for Fermented Dairy
Fermented dairy products require precise control over texture, water retention, and stability. UniTex® Yogo is a functional stabilizer system developed to improve creaminess, minimize whey separation, optimize viscosity, and deliver the smooth, consistent texture consumers associate with premium yogurt products.
UniWhip®
Functional Systems for Cooking & Whipping Cream
Exceptional cream products demand the perfect balance of stability, whipping performance, mouthfeel, and heat tolerance. UniWhip® offers specialized ingredient systems for both dairy and non-dairy applications, with customized grades developed to match different fat levels, processing technologies, and end-use requirements.
UniCream®
Emulsifier & Stabilizer Systems for Ice Cream & Frozen Desserts
Every frozen dessert presents a unique formulation challenge. UniCream® is a customized emulsifier-stabilizer system developed to optimize texture, creaminess, overrun, melt resistance, freeze-thaw stability, and ice crystal control based on your product requirements.
UniCream® FM/CM
Stabilizer Systems for Flavoured Milk
UniCream® FM/CM is developed to improve viscosity, prevent phase separation, stabilize proteins, and create a rich, enjoyable drinking experience while supporting modern processing requirements.
UniTex® Yogo
Texture Systems for Fermented Dairy
Fermented dairy products require precise control over texture, water retention, and stability. UniTex® Yogo is a functional stabilizer system developed to improve creaminess, minimize whey separation, optimize viscosity, and deliver the smooth, consistent texture consumers associate with premium yogurt products.
UniWhip®
Functional Systems for Cooking & Whipping Cream
Exceptional cream products demand the perfect balance of stability, whipping performance, mouthfeel, and heat tolerance. UniWhip® offers specialized ingredient systems for both dairy and non-dairy applications, with customized grades developed to match different fat levels, processing technologies, and end-use requirements.
UniCream®
Emulsifier & Stabilizer Systems for Ice Cream & Frozen Desserts
Every frozen dessert presents a unique formulation challenge. UniCream® is a customized emulsifier-stabilizer system developed to optimize texture, creaminess, overrun, melt resistance, freeze-thaw stability, and ice crystal control based on your product requirements.
UniCream® FM/CM
Stabilizer Systems for Flavoured Milk
UniCream® FM/CM is developed to improve viscosity, prevent phase separation, stabilize proteins, and create a rich, enjoyable drinking experience while supporting modern processing requirements.
UniTex® Yogo
Texture Systems for Fermented Dairy
Fermented dairy products require precise control over texture, water retention, and stability. UniTex® Yogo is a functional stabilizer system developed to improve creaminess, minimize whey separation, optimize viscosity, and deliver the smooth, consistent texture consumers associate with premium yogurt products.
UniWhip®
Functional Systems for Cooking & Whipping Cream
Exceptional cream products demand the perfect balance of stability, whipping performance, mouthfeel, and heat tolerance. UniWhip® offers specialized ingredient systems for both dairy and non-dairy applications, with customized grades developed to match different fat levels, processing technologies, and end-use requirements.
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We are always here to help answer all your questions
We are always here to help answer all your questions
FAQ
FAQ
Can UniBourne help if we don’t know which ingredient we need?
Can you help fix an existing formulation that isn’t performing as expected?
Can you customise a blend specifically for our product?
Do you conduct application trials before commercialisation?
How do you decide which ingredient or blend is right for an application?
What should we share when approaching UniBourne with a formulation challenge?
Can UniBourne help if we don’t know which ingredient we need?
Can you help fix an existing formulation that isn’t performing as expected?
Can you customise a blend specifically for our product?
Do you conduct application trials before commercialisation?
How do you decide which ingredient or blend is right for an application?
What should we share when approaching UniBourne with a formulation challenge?