The stabilizer has been developed by the company’s formulation team with the goal of optimizing the final product in terms of cost, texture, level of protein and syneresis control.
The company adds that the product is 'clean label,' without E numbers.
Casein-whey protein ratio identical to milk
The new stabilizer is a dairy protein mixture; its composition allows it to be used in a wide range of fermented dairy products.
The company said Premilac XLY-15049 ensures a rich and creamy texture, as well as optimal body and feeling in mouth in the final product, without adding powdered milk, rubbers or other solids usually used to enrich yogurt.
Additionally, Premilac XLY-15049 maintains a casein and whey protein ratio identical that of milk.
No whey drainage
Products such as Petit-suisse and Greek style yogurt also usually generate by-products such as whey drainage during processing.
Premilac XLY-15049 uses recombination technology to produce these products without whey drainage. The company says this means manufacturers save costs while avoiding the disadvantages of handling and managing by-products such as whey drainage.
With Premilac XLY-15049, Greek yogurt and Petit-suisse can be produced in a classic yogurt line as neither the viscosity nor the fermentation time are increased during the process.