ERVESA Non-Dairy solutions are developed to support emulsion stability, texture optimization, and processing reliability across a broad range of plant-based and non-dairy applications including milk alternatives, creamers, desserts, and hybrid systems. Our functional ingredient portfolio helps create smooth mouthfeel, controlled viscosity, and long-term physical stability, while supporting efficient and consistent production.
Whether applied in plant-based or hybrid formulations, ERVESA solutions help manage challenges such as phase separation, fat destabilization, and texture variability, enabling manufacturers to deliver products with consistent sensory quality and shelf-life performance.
Applications;
- Plant-Based Milk Alternatives
- Non-Dairy Creamers
- Vegan Ice Cream & Frozen Desserts
- Plant-Based Yogurt Alternatives
- Plant-Based Desserts
- Margarines & Spreads
- Emulsified Sauces & Dressings
Key Benefits;
- Enhances emulsion stability and reduces phase separation
- Supports smooth mouthfeel and creamy texture in non-dairy systems
- Improves process tolerance during heat treatment and homogenization
- Helps maintain visual and sensory consistency throughout shelf life
- Enables formulation flexibility across plant-based applications
- Contributes to stable performance under varying raw material conditions
Key Features;
- Functional solutions suitable for plant-based and non-dairy systems
- Compatible with UHT, HTST, and homogenization processes
- Supports fat dispersion and protein interaction control
- Designed for repeatable performance across batches
- Manufactured in accordance with GMP-based quality standards
- Halal & Kosher compliant alternatives available
- RSPO options available upon request
Products*;
(*) In order to offer you the right type of these emulsifiers, please contact us.