Stabilisers for Yoghurt and other Dairy/Milk Products

Stabilisers are not absolutely necessary in the manufacture of Yoghurt products but can often help overcome processing problems encountered during manufacture. They increase the viscosity of the Yoghurt, improve the body of the Yoghurt and help reduce the possibilty of syneresis (the separation of liquid from the Yoghurt). They also add protein back into the Yoghurt, this is especially useful where the milk base needs fortification; often due to fluctuating protein levels of milk throughout the year. They also improve texture, mouthfeel and flavour perception of the Yoghurt.
We manufacture Stabilisers specifically for Yoghurt based products.

We also have available Stabilisers to thicken Milk based products such as flavoured Milk Drinks.

For more details on Stabilisers or Emulsifiers for these applications please do not hesitate to contact us.
(Details on Contact page)