Reduced pH products require careful attention to water retention in the final product and protein stability during processing. This is particularly the case for products with an extended shelf-life. It is, therefore, extremely important to be able to manage the heat sensitivity of the proteins, so as to avoid severe denaturation.
Acidified and fermented products are a major part of the daily diet in many parts of the world, either as set, stirred or drinking yoghurts, or as sour creams. At Palsgaard, we focus on the challenges dairy producers face within development, production and distribution – and more importantly: How to overcome these challenges in the best possible way.
Mouth-feel, texture and stability are crucial when it comes to dairy products. It makes a world of difference when a set yoghurt is stable and creamy – or when a stirred yoghurt tastes precisely the way consumers expect it to. And it must be the same experience every time.
With our Palsgaard® AcidMilk series we offer a range of emulsifier/stabilizer blends ustom designed
for use in a variety of products, including:
Take advantage of our application centers in Denmark, Singapore, China and Mexico, and our technical experts around the world. Working closely together with your product development team, they can help to determine the best combination of emulsifiers and stabilizers needed to achieve the desired mouth-feel and water-retaining capacity in, for example, a new yoghurt formulation. Our fully equipped pilot plants can be set up to reflect your own production equipment or, if you prefer, we can also work alongside you at your own production site.
Check out our video explaining how we work with dairy producers around the world
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