Clean label stabiliser for yoghurt

HYDROSOL'S applications technologists have developed stabilising systems for fermented dairy products, such as yoghurt, quark or cream cheese preparations, and sour cream. With the new stabilizing systems from the STABISOL J and STABIPROT series, tailor-made solution for every product - whether the cultures are thermophilic or mesophilic - are alternatives to modified starch, which consumers tend to assume means 'genetically modified' and therefore not clean label. "In our new functional systems from the STABISOL J series for yoghurt, we combine dietary fibres with hydrocolloids like pectin and carob gum with special milk protein fractions," Thies J. Meier, head of Applications Technology, explains. "The dietary fibres provide the necessary texture and help to bind water. The milk proteins give the product its full, creamy mouth feel and also bind water. Hydrocolloids protect the milk protein and round off the texture. The new stabilizing systems then have the same functionalities as the older compounds containing starch." The composition of these functional systems depends to a great extent on the fat content of the fermented products. Yoghurt with 3.5 % fat, for example, needs less proteins and fibres to create a pleasant texture than low-fat yoghurt. So Hydrosol makes up the stabilizing systems individually to suit the particular fat content. Hydrosol Produktionsgesellschaft GmbH & Co. KG T: 49 4102 202 003 F: 49 4102 202 030 Email: info@hydrosol.de Web: www.hydrosol.de HNT110Mens Nike Trainers