The outstanding functional properties of Palsgaard Acid-Milk 305 ensures an excellent structure of the set yogurt and a great mouth-feel, while the Palsgaard AcidMilk 342 is the preferred solution for yogurt manufactures wishing to avoid gelatine in their set yogurt.

Palsgaard AcidMilk 306 is used in both stirred yogurt produced from fresh milk as well as in recombined milk and it works equally well in low fat yogurt, while Palsgaard AcidMilk 347 which is the ideal choice when requesting a stabilizer solution for use in stirred yogurt without gelatine. Palsgaard AcidMilk 316 is the ideal choice if you wish to produce clean label yogurt.

For yogurt drinks with different levels of msnf Palsgaard AcidMilk 372 helps obtain the right viscosity and storage stability.

Download this free white paper to find out more.