This stabilizer is suitable for yogurts with a fat content of 1-3%. It has a high water absorption and retention capacity, which significantly increases the resistance of the produced yogurt against shakes and potential impacts during transportation, preventing water separation.
Consumption Rate:
•The recommended dosage of this stabilizer is approximately 3.2%, resulting in a creamy and firm texture in the yogurt. It should be noted that when using this yogurt stabilizer, there is no need for any other additives such as starch, gelatin, or other hydrocolloids in dairy products.
Benefits of use:
•Stabilization of the final product
•Improvement in product texture
•Reduction in water separation
•Creation of spoonable texture
•Reduction in the overall cost of the product
•Increase in shelf life
Storage Conditions:
•It is crucial to store this product away from odors in a dry and cool environment.
•The optimal consumption period, considering the specified storage conditions, is up to 12 months from the production date.
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