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
other fermented milk drinks
Test your new yoghurt in our application centers before going
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.