PALSGAARD ® ACIDMILK Let’s help you choose the right system Stirred and set yoghurt demands Keeping yoghurt drinks stable If you’re manufacturing set or stirred yoghurts or labneh, you’ll know they differ in creaminess, firm- ness and viscosity. And these differences place vary- ing demands on the emulsifier and stabiliser system needed. Choosing the right Palsgaard ® AcidMilk system ensures you can achieve a smooth surface, a creamy texture and good stability – at exactly the levels your customers demand. Yoghurt drinks are produced in different ways, demanding different functional properties from the stabiliser. For yoghurt drinks with different levels of milk solids, Palsgaard ® AcidMilk helps obtain the right viscosity, mouthfeel, texture and storage stabil- ity. Furthermore, Palsgaard’s emulsifier and stabiliser systems are developed to work under different pro- cesses, such as yoghurt drinks with live bacteria and long-life yoghurt drinks. Sour cream stability In sour cream, Palsgaard ® AcidMilk ensures a homogeneous texture and mouthfeel during the whole shelf-life and use, including excellent cooking stability.
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