Perfecting structure and consistency in stirred yogurt The premium solution for stirred yogurt Produced with the usual high Palsgaard standards Palsgaard® AcidMilk 306 offers a solution for the quality conscious and demanding manufacturer. Extensive tests have been carried out comparing various types of milk solid non fat (msnf) with Palsgaard® AcidMilk 306. These all prove that when it comes to both improving the viscosity and mouth-feel as well as preventing syneresis, Palsgaard AcidMilk 306 outperforms all msnf. ® The gelatine-free choice for stirred yogurt Extensive knowledge in various ingredients have been the key to developing Palsgaard ® AcidMilk 347 which is the ideal choice when requesting a stabilizer solution for use in stirred yogurt without gelatine. Palsgaard ® AcidMilk 347 provides the stirred yogurt with a very creamy consistency and a rich mouth-feel. Furthermore it offers a viscosity which is more than twice as high as the viscosity obtained with e.g. SMP. The optimum dosage is 25-40% less than that of e.g. skimmed milk powder (SMP), which could also make it an economically attractive alternative in the production of stirred yogurt. Palsgaard AcidMilk 306 is used in both stirred yogurt pro® The clean label solution Palsgaard ® AcidMilk 316 is the ideal choice when wanting to produce clean label yogurt. Based exclusively ® duced from fresh milk as well as in recombined milk and it works equally well in low fat yogurt. on clean label food ingredients Palsgaard AcidMilk 316 is completely without any E-numbers and still it keeps a firm structure and upholds a smooth and creamy consistency of the stirred yogurt. ® ® Milk 306 Figure 3: Viscosity using Palsgaard Figure 3: Viscosity using PalsgaardAcid AddMilk 306 vs skimmed milk powder vs skimmed milk powder Palsgaard ® AcidMilk 316 and Palsgaard ® AcidMilk 347 are both Kosher and Halal certified. 12000 10000 8000 6000 4000 2000 0 0 0.5 1.0 1.5 2.0 2.5 3.0 Dosage in % added to the stirred yogurt SMP Palsgaard® AddMilk 306 Viscosity
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