Stabilizers for yogurt, yogurt products, fermented milk drinks, yogurt-based desserts

When producing fermented milk drinks one of the most important processes is the process of thick mass formation. Thick yogurt mass is obtained when high-quality raw materials are used, the technology is strictly observed, and food additives, stabilizers are used. When the mass is being formed it is the non-reversible disintegrating bonds which are generally formed. The main flaw of any fermented milk drinks is the syneresis. As a result of syneresis spontaneous fermented milk structure firming takes place with the expulsion of whey from it. One of the methods to prevent syneresis is to use stabilizers the main purpose of which is to form and preserve the thickness, texture, form and consumer qualities of a product. Owing to the developments by our technologists stabilizers of Eko M line have a range of considerable advantages:

• They significantly increase the viscosity of the product even if the dosing is low
• They ensure stability of the products during storage
• They allow to achieve good thickness
• They prevent the milk protein from destruction due to high temperatures
• They compensate raw material variations