Stabilizers for acidified milk drinks can be obtained from the combination of different hydrocolloids such as pectin, cmc, guar gum, soy fiber polysaccharides (soy soluble fiber), among others.
Premium Ingedients works continuously evaluating different types of hydrocolloids in order to find the one that bring optimal functionality, fulfilling customer requirements and offering, apart from stability, a broad range of textures adapted to each market.
- Based on hydrocolloids such as pectin, cmc, guar gums and others.
- Very good mouthfeel.
- Provides creaminess without significant viscosity increase.
- Excellent flavour release.
- Clean label.