Emulsifiers and stabilisers for yoghurt and yoghurt drinks

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

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.