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.
CARAGUM International® has developed a stabilizing system that gels with the calcium ion 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 carried out by our R&D Center, we are able to strengthen the gel network, improve the product’s firmness despite its low protein content, and give to the yogurt good viscosity. 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 a unique viscosity to stirred yogurt, which is closed to Greek yogurt.
- Texture optimization
- Avoid syneresis
- Smoothness/mouthfeel
- Resistance to heating process
Set Yogurts
Stirred Yogurts
Drinking yogurts
