Firstly, our yogurts stabilizer systems are designed to reveal their optimal synergies with dairy. Next, the aim is to strengthen the protein matrix and maintain the texture of your products. That’s why we create stabilizers systems based on selected hydrocolloids to maintain the balance of your products.
Our stabilizing systems will enable you to formulate profitable recipes while maintaining the organoleptic properties of your yogurts.
We have developed a stabilizing system that has the ability to gel with the calcium ions present in milk. In fact, it forms a calcium-bonded network that reinforces the lactic gel. This network will trap water and help the protein stabilize the fat globule. It will also compensate for any variations in raw materials that may occur.
Thanks to the work of the R&D Laboratory, we are able to strengthen the gel network, improve the firmness of the product despite its low protein content, and give a good viscosity to the yogurt. For stirred yogurts, we can reduce syneresis and limit whey separation.
In conclusion, we design a stabilizing system based on polymerized gelatin. The stabilizer gives stirred yogurt a unique viscosity, similar to Greek yogurt.
■ Optimize the texture.
■ Avoid syneresis.
■ Creaminess / mouthfeel.
■ Resistance to the heating process.
Set Yogurts
Stirred Yogurts
Drinking yogurts
