DAIRY

Emulsifiers and stabilisers for yoghurt and yoghurt drinks

Palsgaard offers a series of emulsifiers and stabiliser blends, designed to meet the multiple demands of acidified products. No matter if you are producing set or stirred yoghurts, drinking yoghurts or other acidified products, we'll help you deliver the sensory properties and long shelf-life your customers demand.

DISCOVER PALSGAARD® ACIDMILK

Your innovation partner for acidified products

Acidified and fermented products are a major part of the daily diet in many parts of the world, either as set, stirred or drinking yoghurts, or as sour creams. At Palsgaard, we focus on the challenges dairy producers face within development, production and distribution – and more importantly: How to overcome these challenges in the best possible way.

Mouthfeel, texture and stability are crucial when it comes to dairy products. It makes a world of difference when a set yoghurt is stable and creamy – or when a stirred yoghurt tastes precisely the way consumers expect it to. And it must be the same experience every time.

With our Palsgaard® AcidMilk series, you'll be able to achieve all that. And, as we also offer expert application service at our dairy application centres on three continents achieving your individual product goals becomes an easy task.

KEY FEATURES

Custom-designed emulsifier/stabiliser blends for acidified products
Available as RSPO SG certified
Palm-free options available
Non-GMO
Kosher / Halal-certified

KEY BENEFITS

Improved firmness
Improved viscosity
Improved creaminess
Improved syneresis reduction
Improved protein stability
Improved mouthfeel

WE SHARE OUR EXPERTISE

Global dairy application support

Take advantage of our unique insights into consumer trends and specific local requirements, and choose Palsgaard for your next innovative project. Our experienced food technologists are experts at solving challenges within sedimentation control, emulsion stability, equipment limitations, or ingredient availability – and they are happy to share their know-how. With application centres in Denmark, Mexico, Singapore, China, India and Türkiye, help is never far away.

Watch how we can help you make the most of Palsgaard® AcidMilk and read more here:

DAIRY APPLICATION CENTRES

Stirred and set yoghurt demands

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 stabiliser system needed. Choosing the right Palsgaard® AcidMilk system ensures you can achieve a smooth surface, a creamy texture and good stability – at exactly the levels your customers demand. Palsgaard® AcidMilk systems can also be further developed to suit many types of long-life yoghurt.

Keeping yoghurt drinks stable

Yoghurt drinks are produced in different ways, demanding different functional properties from the stabiliser. For yoghurt drinks with different levels of milk solids, Palsgaard® AcidMilk helps obtain the right viscosity, mouthfeel, texture and storage stability. Furthermore, Palsgaard's emulsifier and stabiliser systems are developed to work under different processes and product types, such as yoghurt drinks with live bacteria and long-life yoghurt drinks.

Sour cream stability

In sour cream, emulsifier/stabiliser systems ensure a homogeneous texture and mouthfeel during the whole shelf-life and use, including cooking stability.

Palsgaard® AcidMilk will help you improve:

Firmness
Viscosity
Creaminess
Syneresis reduction
Protein stability in warm and acid conditions
Mouthfeel

FEATURE ARTICLE

How to make shelf-stable yoghurts

Palsgaard has developed a clean-label stabiliser blend to help manufacturers create thermised yoghurts with a clean mouthfeel, a creamy consistency and excellent stability. Theng Theng Sim, Regional Application Manager at Palsgaard Asia-Pacific, explains.

READ ARTICLE