Emulsifiers and stabilisers for yoghurt and yoghurt drinks

Your innovation partner for acidified products

Key features
  • Custom-designed emulsifier/stabiliser blends for acidified products
  • Available as RSPO SG certified
  • Palm-free options available
  • Non-GMO
  • Kosher / Halal certified
  • Produced in CO2-neutral factories
Key benefits
  • Improved firmness
  • Improved viscosity
  • Improved creaminess
  • Improved syneresis reduction
  • Improved protein stability
  • Improved mouth-feel

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, mouth-feel, 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 mouth-feel 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
  • Mouth-feel

We've made the product information of our most popular products available for you to download below, but we have many more products in the Palsgaard® AcidMilk series, so please don't hesitate to contact us, if you are looking for something different.

Emulsifier and stabiliser overview

  • Palsgaard® AcidMilk 305
    DESCRIPTION

    Palsgaard® AcidMilk 305 is a blend of emulsifier and stabilisers developed for use in yoghurt and other fermented milk products.

    KEY FEATURES AND BENEFITS
    • Creates a very smooth and creamy consistency, and a firm texture both in set and stirred types of yoghurt
    • Prevents whey separation during distribution and storage
    • Prevents excessive foaming during processing, giving a smooth surface of a set type yoghurt
    • Available as RSPO SG certified
    • Non-GMO
    • Produced in CO2-neutral factories

     

    ADDITIONAL INFORMATION

    Request access to view additional product details and recipe suggestions.

  • Palsgaard® AcidMilk 372
    DESCRIPTION

    Palsgaard® AcidMilk 372 is a mixture of stabilisers developed for use in yoghurt drink and other fermented and acidified milk drinks with a pH > 4.

    KEY FEATURES AND BENEFITS
    ADDITIONAL INFORMATION

    Request access to view additional product details and recipe suggestions.