Yoghurt
Set and stirred yoghurt and labneh put different demands to the emulsifier and stabilizer system as they differ in creaminess, firmness and viscosity.
By choosing the right Palsgaard emulsifier and stabilizer systems, the desired characteristics are obtained. The Palsgaard emulsifier and stabilizer systems are furthermore developed to suit long life yoghurt.
Our emulsifier and stabilizers improve the
- firmness
- viscosity
- creaminess
- water holding capacity
Yoghurt drink
For yoghurt drinks with different levels of milk-solids-non-fat and juice PALSGAARD helps obtaining the proper viscosity and storage stability.
Further Palsgaard emulsifier and stabilizer systems are developed to function under different processes applied e.g. pasteurisation after acidification.
Our emulsifiers and stabilizers improve the
- body and mouthfeel
- protein stability during heating
Sour cream
Palsgaard emulsifier and stabilizer systems assure a homogeneous texture and mouthfeel during shelf-lift and use, including cooking stability when used in sauces.
Our emulsifiers and stabilizers improve the
- firmness
- viscosity
- creaminess
- water holding capacity
- protein stability during heating
