Emulsifiers and stabilizers for fermented products

    Reduced pH products require careful attention to water retention in the final product and protein stability during processing. This is particularly the case for products with an extended shelf-life. It is, therefore, extremely important to be able to manage the heat sensitivity of the proteins, so as to avoid severe denaturation.

    We provide a wide range of emulsifiers and stabilizer blends for use in:

    • yoghurt
    • labneh
    • drinking yoghurt
    • laban
    • sour cream
    • other fermented milk drinks

    Test your new yoghurt in our application centers before going full-scale

    Take advantage of our application centers in Denmark, Singapore, China and Mexico, and our technical experts around the world. Working closely together with your product development team, they can help to determine the best combination of emulsifiers and stabilizers needed to achieve the desired mouth-feel and water-retaining capacity in, for example, a new yoghurt formulation. Our fully equipped pilot plants can be set up to reflect your own production equipment or, if you prefer, we  can also work alongside you at your own production site.

    Read more about our emulsifier and stabilizer solutions for yoghurt, cream cheese and drinking yoghurt.

    Learn how we work

    Check out our video explaining how we work with dairy producers around the world

    Get more info in our yoghurt brochure