Emulsifiers and stabilizers for yoghurt

Both set and stirred yoghurt and labneh will put varying demands on the emulsifier and stabilizer system as they differ in creaminess, firmness and viscosity. By making the right choice of Palsgaard emulsifier and stabilizer systems, the desired characteristics are easily obtained. Palsgaard emulsifier and stabilizer systems can be further developed to suit any type of long life yoghurt.

Yoghurts are produced as set or stirred types. For both types of product, a smooth surface, a creamy texture and full water retention are very important quality parameters to be considered.

Palsgaard emulsifier and stabilizer systems improve the:

• firmness 
• viscosity
• creaminess
• water holding capacity
• protein stability

Benefit from our application service

Palsgaard offers not only a wide range of emulsifier and stabilizer blends for yoghurt. We also offer expert application service in our dairy pilot plants on three continents to help you achieve your individual product goals.

Try our recipe suggestions for yoghurt

As a new feature, we have made available a selection of our most used recipes for yoghurt. These recipes are often used as starting points for cooperation with new customers, and are then adjusted to fit your local sensory preferences, raw materials and production facilities. 

Download our select recipe suggestions and the matching product profiles on this page. 

For advice on how to adapt the recipes to fit your needs and order samples of our emulsifiers and stabilizers for yoghurt, please contact your local Palsgaard partner.