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For yogurt, we have a wide variety of stabilizers/emulsifiers for the various types of yogurt with different levels of solids and proteins for any kind of processes to obtain the desired characteristics for each product, whether is a firm yogurt or a drinkable one.
Our stabilizer and/or emulsifier systems promote the development of the following characteristics in the final product:
Firmness, viscosity, creaminess, palatability, and water retention.
Preservation systems for cultured yogurt are very specific and work against yeast and mold, allowing the culture to develop as it should and extending its shelf life.
Preservation systems for yogurt made with an acidification process have a wide spectrum and work against bacteria, yeast and mold, thus extending its shelf life.
The systems are not affected by the pH level and has no antagonism with the other ingredients (protein, carbohydrates, lipids, flavors, colors or other additives).