Emulsifiers and stabilizers for fermented products

Reduced pH products require careful attention with regards to the water retention in both 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, in order to avoid severe denaturation.

Palsgaard offers 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 pilot plants before going full-scale

In addition to helping customers find the exact combination of emulsifiers and stabilizers needed to achieve the desired mouth-feel and water-holding capacity e.g. in a new yoghurt formulation, we also help them prepare the final recipe. This can be done either on location or with our teams within our pilot plants in Denmark, Singapore, China and Mexico.

Read more about our emulsifier and stabilizer solutions for yoghurt, cream cheese and drinking yoghurt in the following pages.