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Thickening Ayran Stabilizer

This stabilizer is designed to thicken the product and increase its shelf life. Benefits of Use: •Suitable for a wide range of pH levels and acidity •Absence of starch in the formulation of this stabilizer •Prevention of product foaming during production and packaging •Improvement and increase in viscosity, texture, and mouthfeel of yogurt •Creation of a creamy taste (possibility of fat reduction in the final product)
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Thickening and emulsifying Ayran stablizer

First of all, our Yogurts stabilizers systems are designed to reveal their optimal synergies with dairy. Then, the goal is to strengthen the protein matrix and maintain the texture of your products. That is why we create stabilizers systems based on hydrocolloids selected to maintain the balance of your products. Thus, our stabilizers systems will allow you to formulate cost effectives recipes while maintaining the organoleptic properties of your yogurts.
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(Caucasian) Set Yogurt Stabilizer

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.
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Reconstituted set yogurt stabilizer

Reconstituted set yogurt stabilizer is prepared for use in areas with a lack or shortage of pasteurized milk. The difference between reconstituted set yogurt stabilizer and set yogurt stabilizer is that both of these products are prepared to create a cohesive texture and spoonability, but reconstituted set yogurt stabilizer does not require mixing with milk and is simply mixed with a specified amount of water. Benefits of Use: •Stabilization of the product •Improvement of the product's texture •High water absorption and reduction in whey separation •Creation of a cohesive texture and spoonability •Reduction in the overall cost of the product •Increase in shelf life •No need to mix with pasteurized milk
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Cream cheese stabilizer

It is recommended to use this stabilizer for cheeses with a soft and creamy texture. The use of these stabilizers enables the production of a soft and dense textured cheese. Benefits of Use: •Creates a creamy texture and prevents cheese from drying out •High water absorption and retention capacity •Creates suitable firmness and viscosity for the cheese •Provides a taste suitable for the Iranian taste •Low consumption dose and high cost-effectiveness
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Confectionery cream Stabilizer

This stabilizer is specifically designed for use in confectionary creams. The stabilizer creates a consistent and uniform texture, reducing product syneresis. Consumption Rate: •It is recommended to add 0.5% to 1% of the stabilizer during production.
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Flavored milk stabilizer

The flavored milk stabilizer can be used in various milk-based beverages, including cocoa milk, banana milk, coffee milk, and more.
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Flavored yogurt Stabilizer

First of all, our Yogurts stabilizers systems are designed to reveal their optimal synergies with dairy. Then, the goal is to strengthen the protein matrix and maintain the texture of your products. That is why we create stabilizers systems based on hydrocolloids selected to maintain the balance of your products. Thus, our stabilizers systems will allow you to formulate cost effectives recipes while maintaining the organoleptic properties of your yogurts.
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Kashk Stabilizer

This stabilizer results in a uniform, soft, and smooth texture in yogurt. Benefits of Use: •Increased Firmness •Uniform and Smooth Texture •Enhanced Viscosity and Stability •Prevention of Whey Separation •Avoidance of Sticky Sensation in the Mouth •Preservation of Product Freshness  
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Labneh cream cheese Stabilizer

The Darsu Company has developed a stabilizer suitable for both cream cheese and Labne production, aiming to reduce consumer costs. Instead of using a separate cream cheese stabilizer, this product can be utilized in various types of Labne and creamy cheeses.
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pizza cheese Stabilizer

Pizza cheese stabilizer is used for firmness, solidity, and gelation. Benefits of Use: •Increase in aroma and taste •Preservation of fat between tissues •Prevention of cheese browning •Suitable for grating and slicing •Creation of very high stretch in cheese •Preservation of elasticity after cooking the cheese in the oven •Prevention of cheese grating clumping
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process cheese Stabilizer

First of all, our Yogurts stabilizers systems are designed to reveal their optimal synergies with dairy. Then, the goal is to strengthen the protein matrix and maintain the texture of your products. That is why we create stabilizers systems based on hydrocolloids selected to maintain the balance of your products. Thus, our stabilizers systems will allow you to formulate cost effectives recipes while maintaining the organoleptic properties of your yogurts.
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