Sheekharr Ingredients

Ingredient family · 01

From paneer to ice cream — formulations engineered to elevate yield, texture and mouthfeel across traditional and modern dairy.

SC 900

Paneer

SC 900 is a specialised coagulation system engineered to optimise paneer structure and performance. By improving milk solids recovery and controlling syneresis, it delivers higher yield from the same milk — with firmer body, greater uniformity, brighter whiteness, and extended shelf life.

Paneer made with SC 900 holds its shape through cooking, stays soft on the palate, and keeps longer on shelf. Built for commercial dairies and paneer processors, it cuts processing loss and locks in batch-to-batch consistency while keeping the traditional character intact. Suitable for traditional, semi-automatic and fully automatic manufacturing processes, and for block, cube and slice formats.

Higher milk solids recovery — more yield from the same milk

Firmer body with a soft, clean bite

Clean cuts with minimal breakage through cutting and packing

Controlled syneresis — extended shelf life

Holds shape in frying, curries and ready-to-cook applications

Suitable for traditional, semi-automatic and fully automatic processes

Consistent performance at industrial scale, batch after batch

SC 600

Paneer & Chhena

SC 600 is a high-performance coagulation system built to raise both process efficiency and product quality. It improves milk solids recovery, controls curd formation, and delivers a smooth, elastic texture that holds through downstream processing.

For paneer, SC 600 gives clean sliceability, firm structure and consistent softness across every block. For chhena, it produces a curd that kneads and shapes smoothly — the working base for rasgulla, sandesh and other Bengali sweets, where texture at the kneading stage decides the finished sweet. One coagulation system, two very different products, the same batch-to-batch reliability. Suitable for traditional, semi-automatic and fully automatic manufacturing processes.

Higher milk solids recovery — more yield from the same milk

Uniform curd formation with a smooth, elastic body

More solids held in the curd, less lost to the whey

Holds shape through cutting, kneading and cooking

Proven across block paneer and chhena-based sweets

Suitable for traditional, semi-automatic and fully automatic processes

Consistent performance at industrial scale, batch after batch

CreamTec FM

Flavoured Milk & Milkshakes

CreamTec FM is an advanced stabiliser system for flavoured milk, milkshakes and dairy beverages. It builds body and mouthfeel, so the drink carries a creamy, full character at a lower fat level — and holds that character from filling through to the last day on shelf.

The system is stable through UHT and chilled processing, resists sedimentation and serum separation, and works equally well in low-fat and full-fat formulations.

Creamier body and fuller mouthfeel at lower fat

Lower formulation cost and calorie load

Stable through UHT and chilled processing

Holds suspension and body across the shelf life

One system, from everyday beverages to indulgent shakes

Cream Tec CA

Flavoured Yoghurt

This specialised stabiliser blend is designed to enhance the structure, body, and overall sensory profile of flavoured yoghurt. It supports uniform texture, prevents whey separation, and allows for clean flavour delivery across fruit, vanilla, or dessert-inspired variants.

The system works effectively in stirred or set yoghurt formats and offers excellent stability across chilled storage and distribution. It helps reduce syneresis while maintaining a creamy, spoonable body that meets both traditional and modern market expectations.

Smooth, stable texture with reduced whey separation

Enhances creaminess and mouthfeel

Clean flavour release across various profiles

Suitable for stirred and set yoghurt formats

Performs consistently under chilled conditions

Supports cost-effective and clean-label formulations

CreamTec FFM

Shrikhand & Matho

CreamTec FFM is a stabiliser system built on our Physical Modification Technology for shrikhand and matho, where the set decides everything. It builds a rich, even body that lifts cleanly on the spoon, inhibits whey separation through the cold chain, and holds that texture from filling to the last serving.

It performs across light and full-fat formulations, and delivers the same set whether you fill single-serve cups, foodservice tubs or festive bulk packs.

Inhibits whey separation through the cold chain

Rich, even set with a clean spoonable lift

Fuller body and smoother mouthfeel

Clean-label base from our Physical Modification Technology

Lower curd input for the same richness and set

Consistent batch to batch, at any pack size

LassPro

Lassi & Drinkable Yoghurt

LassPro is a stabiliser system built for lassi and drinkable yoghurt, where body and creaminess have to arrive without heaviness. It builds a smooth, full texture through the system rather than through fat and solids, so the drink pours rich and finishes clean.

It holds that texture through the cold chain, inhibiting whey separation and sedimentation, and performs equally well in light and full-fat formulations — reaching the target mouthfeel with a lower curd input.

Fuller body and smoother mouthfeel at lower fat

Inhibits whey separation and sedimentation

Lower curd input for the same body and richness

Works across light, standard and premium formulations

Stable through chilled storage and distribution

Consistent batch to batch, at any pack size

ChaasPro

Chaas & Spiced Buttermilk

ChaasPro is a stabiliser system engineered for chaas and spiced buttermilk, where a thin, drinkable body makes stability hardest to hold. It keeps spices and solids in even suspension, inhibits whey separation through the cold chain, and delivers a clean, cooling mouthfeel that stays consistent from the first pour to the last.

Because it builds structure without adding weight, ChaasPro reaches the same stability using a lower curd input — trimming solids while keeping the character of a traditionally churned product.

Inhibits whey separation across the full shelf life

Holds spices and solids in even suspension

Light, clean mouthfeel with no gumminess

Lower curd input for the same stability and body

Stable through chilled storage and distribution

Consistent batch to batch, from cups to bulk packs

CreamTec DC

Cream

CreamTec DC is a stabiliser system for cream, formulated to hold body and structure through everything the product is put through after it leaves you. It imparts a smooth, full texture and keeps that texture steady.

In cooking cream it stays together under heat and in acidic recipes, holding a clean, even sauce rather than splitting. The system performs across light and full-fat formulations, and delivers the same result whether you fill retail packs, foodservice packs or bulk.

Stays together under heat and in acidic recipes

Holds richness and mouthfeel when fat is reduced

Clean-label base from our Physical Modification Technology

Consistent batch to batch, at any pack size

Lower ingredient cost, and the quality stays premium

Certified for global standards