Novel stabilizers enabling dairy product aeration without gelatin

Request Number N666604
Author Mondelēz International
Need details

Mondelez are looking for new ways to create high quality aerated dairy products without using gelatin. The replacer should provide robust cold and/or hot aeration capabilities. We are interested in samples of novel compounds and would test them in our pilot plant




Gelatin is undoubtedly the best performing functional ingredient with regard to robust aeration capability, foam stability and the delivery of superior sensory attributes in dairy based applications.  However the consumer acceptance of gelatin in dairy products is low with limitations on claiming suitability for vegetarians.

The unique gel melting temperature profile of gelatin contributes to pleasant mouth feel characteristics in dairy products and cannot be simulated with hydrocolloid based systems. Gelatin protein gel is very compatible with dairy proteins enabling robust aeration in cold state especially beneficial for very low fat dairy products.  Gelatin is absolutely neutral in taste, alternative systems we have tested provided differences in taste and texture. The animal origin and poor image creates a problem for many consumers.

Hot aeration of dairy based products is known to art and applied using various stabilizer and gelatin based systems, however, fairly high fat content > 22% is needed, and the air content (often called aeration overrun) is limited. We would be interested in solutions that can overcome these limitations.



Key Success Criteria
  • Compatible with existing dairy formulation, application and processes
  • Deliver superior functionality and target attributes especially for low fat dairy systems < 12% fat. 
  • Enable robust cold aeration, and preferably also hot aeration capabilities.
  • Evidence or test results that the solutions are competitive with gelatin based control systems in our target dairy application and process. 
  • No allergens
  • Comply with GRAS Guidelines and EU food law or grant a chance for approval in near term if considered novel food
  • Ideally the alternative ingredient or combination should be label friendly, of natural origin , have no/low e-number impact                                  



Possible Approaches
  • Novel temperature sensitive gel forming systems composed of functional proteins (milk or vegetarian based) and other functional food ingredients.
  • We are interested in ideas how available proteins in the dairy formulation can be co-functionalized in the process to solve the challenge.
  • How could the dairy fat / emulsion be more functionalized / stabilized to deliver especially hot aeration capabilities. 
  • Novel protein based surfactants i.e. derived from fungi like Hydrophobins would be considerable approaches, if proven successful and accessible and not IP protected.


Approaches not of interest

Known alternative hydrocolloid based systems in combination with emulsifier did not match quality expectations so far.



Preferred Collaboration types
  • Joint Development
  • Technology Licensing
  • Technology Acquisition
  • To Be Negotiated
Items to be submitted

We are looking for a concise, non-confidential proposal.


The proposal should:

  • Describe the technical approach (new ingredient technology or new process technology)
  • Provide information on performance of the technology
  • Include evidence or test results that the solutions are competitive with gelatin based control systems in our target dairy application and process. 
  • Provide a prototype sample if available
  • Include a description of the responding organization or team and their experience.

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Point of Contact
Stephen Clulow
Area of Interest
  • Food & Beverage
  • Food Manufacturing
  • Dairy Products
  • Flavorings & Additives
Mondelēz International
Due Date
May 27, 2017
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