Emulsifiers and stabilizers for yoghurt

    If you're manufacturing set or stirred yoghurts or labneh, you'll know they differ in creaminess, firmness and viscosity. And these differences place varying demands on the emulsifier and stabilizer system needed.

    Choosing the right Palsgaard emulsifier and stabilizer system ensures you can achieve a smooth surface, a creamy texture and full water retention - to exactly the levels your customers demand. Our systems can also be further developed to suit any type of long-life yoghurt.

    Palsgaard emulsifier and stabilizer systems improve:Set -yoghurt -w -spices -4

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

    Put our know-how to work for your business

    Palsgaard doesn't just offer a wide range of emulsifier and stabilizer blends for yoghurt. We also offer expert application services at our dairy pilot plants on three continents to help you achieve your individual product goals.

    Read more about our dairy application centers

    Try our recipe suggestions for yoghurt

    We've made a selection of our most popular recipes for yoghurt available for downloading online. These recipes are often used as starting points for working together, and are then adjusted to fit local sensory preferences, raw materials and production facilities.

    You can download our selected recipe suggestions and matching product profiles on this page. For advice on how to adapt the recipes to fit your needs, and to order samples of our emulsifiers and stabilizers for yoghurt, please contact your local Palsgaard partner.

    Learn how we work

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

    Customer favourites

    Check out these recipes

    Get more info in our yoghurt brochure


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    Contact our application specialists

    Eduardo Gonzales

    Business Unit Manager, Mexico & Latam

    Wilson Hui

    Technical Sales Manager, Asia Pacific Region