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Prevent crystal growth
Our R&D experts work closely with you to fine-tune formulations and will recommend you the best possible solutions to overcome challenges with ease – from finding the right type of milk to optimal emulsifier.
Crystal Growth Inhibition
Optimized Stabilizer Systems formulated to control ice crystal formation, enhance creaminess, and maintain smooth texture throughout the product's shelf life. These systems enhance freeze-thaw stability and ensure consistent performance during processing and storage. Get in touch & find out more!
Texture
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Taste
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Nuriants
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Functionality
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Texture
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Eggpowder
- 2
Gums (guar gum, locust bean gum, xanthan gum)
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Gelatin
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Starch (modified starch, corn starch)
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Whey protein concentrate
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Milk protein concentrate (MPC)
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Dairy
PARIZNOVA supplies high-quality ingredients and functional additives for dairy products, including yogurt, milk, cheese, cream, and ice cream. The company's product portfolio encompasses a range of ingredients, including stabilizers (Functional blend), emulsifiers, dairy cultures, flavorings, and texture enhancers. These ingredients are formulated to optimize various attributes of dairy products, such as taste, mouthfeel, and shelf life.
Meat
Over the years, we have continually refined our expertise across a wide range of meat applications—from fresh and processed meats to ready-to-eat and marinated products.Our deep commitment to functional ingredients allows us to enhance texture, juiciness, shelf life, and flavor in meat products, enabling our partners to consistently meet evolving consumer demands. By delivering innovative, tailored solutions, we help meat manufacturers stand out in a competitive market and bring high-performance products to life.
Confectionary
Our Confectionary solutions are meticulously selected to enhance texture, flavor, and consistency, enabling manufacturers to create confections that delight consumers. By partnering with Pariznova, confectionery producers can access innovative solutions that support product excellence and market competitiveness.