Emulsifiers and stabilisers for vegan drinks

Improve the mouth-feel and the stability of your vegan drinks

Key features
  • Custom-designed emulsifier/stabiliser blends for vegan drinks
  • Available as RSPO SG certified
  • Non-GMO
  • Kosher / Halal certified
  • Produced in CO2-neutral factories
Key benefits
  • Increased heat stability of the proteins, thus reduced risk of fouling during, e.g., indirect UHT treatment
  • Facilitated formation of a stable emulsion
  • Maintains a good creaminess and mouth-feel
  • Improves the texture 
  • Keeps particles in suspension throughout the shelf-life of the vegan drink to ensure no sedimentation or separation

Making a crucial difference

Alongside UHT technology and proper homogenisation to extend shelf-life, emulsifiers and stabilisers are crucial, especially for chocolate soy beverages. The right emulsifiers ensure optimal emulsion stability, reducing creaming during the entire shelf-life, while stabilisers improve the stability of proteins to minimize sedimentation during storage.

Palsgaard provides blended and integrated emulsifiers and stabilisers for use in soy and other crop-based beverages. These offer advantages such as:

  • No dust formation during handling
  • 100% uniform composition
  • Dispersibility at low temperatures
  • No requirement for pre-blending
  • Free-flowing properties

Adding stabilisers imparts thickening and stabilising properties, helping to create the network needed to suspend particles, increase viscosity and improve mouth-feel. A variety of stabilizers are available for soy drinks, including carrageenan, pectin, gellan gum and microcrystalline cellulose (MCC). The latter is mainly used with chocolate soy drinks.

Successful dosage

Achieving the right dosage is a vital parameter for success with your soy drinks. Under-dosing or unsuitable emulsifier/stabiliser combinations cause sedimentation, while over-dosing will cause separation and/or gellation.

Chocolate milk challenges

Creating a stable chocolate soy beverage is more difficult that a chocolate milk as it contains more fibres. A standard carrageenan system, for example, isn't good enough to hold the cocoa particulates. Another important factor on the stability of the end product is the filling temperature. Palsgaard has developed emulsifier and stabiliser combinations suited for filling temperatures both above and below 30 degrees Celsius as well as other solutions that enable you to create refreshing soy drinks that can be flavoured with juice concentrate such as orange, apple, mango and more, depending on local tastes and preferences. 

Soy Milk Stabilised With Palsgaard Recmilk

Controlling stability for non-dairy alternative drinks

Emulsifier/stabiliser overview

  • Palsgaard® RecMilk 122

    Palsgaard® RecMilk 122 is an integrated blend of emulsifier and stabilisers. Palsgaard® RecMilk 122 is developed for use in recombined, toned and fresh milk, and related products. It is also suitable for use in soy milk and soy milk drinks.

    Palsgaard® RecMilk 122 interacts with soy proteins, making the fat globule membrane more resistant towards coalescence. It therefore reduces creaming, or fat separation, in the end product. This results in a homogeneous and stable
    soy beverage.

    Palsgaard® RecMilk 122 also helps reduce the net charge of the fat globule and thereby increase the flocculation of the fat globules forming a three-dimensional network. This improves the creaminess and gives a smooth mouth-feel to the soy beverage.

    Palsgaard® RecMilk 122 improves the stability of the soy proteins as well. This greatly minimises the risk of sedimentation during storage, distribution and handling and thereby offers manufacturers of soy beverages the opportunity to prolong the shelf-life of the finished product.


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  • Palsgaard® RecMilk 131

    Palsgaard® RecMilk 131 is a blend of emulsifier and
    stabilisers developed for use in high calcium milk and crop-based drinks. It is equally suited for pasteurized and UHT-treated products.

    Palsgaard® RecMilk 131 comprises a combination of mono- and diglycerides, and stabilisers – each performing a specific task in the final product. It’s a composition designed to suspend heavy particles and resist product changes in the face of elevated processing temperatures, provide a pleasant and creamy consistency and at the same time reduce separation during storage.

    • Prevents sedimentation of particles also at elevated temperatures
    • Prevents separation of fat
    • Improves the texture of the milk giving a richer and more creamy taste 
    • Reduces the formation of excessive foam during
      processing and filling
    • Available as RSPO SG certified
    • Non-GMO
    • Kosher / Halal certified
    • Produced in CO2-neutral factories



    Request access to view additional product details and recipe suggestions.