Ingredion launches stabilizer system for drinking yogurts

By Jim Cornall contact

- Last updated on GMT

The stabilizer system delivers protein stability throughout the product’s shelf life.  Pic: Ingredion
The stabilizer system delivers protein stability throughout the product’s shelf life. Pic: Ingredion

Related tags: Ingredion, Yogurt, Yoghurt

US-headquartered ingredient company Ingredion has launched the Ticaloid BD-2910 stabilizer system it said helps create thick, creamy drinking yogurts with a refreshing and smooth mouthfeel.

The stabilizer system aids in achieving this desirability by delivering protein stability throughout the product’s shelf life.

“In a segment with options aplenty, manufacturers have to pay attention to the finer details if they want to attract discerning consumers. This stabilizer system provides viscosity which brings smoothness and creaminess to the end-product – not just in terms of texture and mouthfeel but appearance as well,”​ Anna Xu, regional growth platform leader, food systems, Asia-Pacific, said.

“This launch, which falls under our food systems portfolio, gives manufacturers more options in protein stability. It leverages our expertise in combining the right ingredients for products with consistent, superior quality.”

Shue Peng Law, director, business development and marketing, ASEAN and India, said more people have been staying and eating at home since the COVID-19 pandemic.

“We have noticed that many have been purchasing drinking yogurts as they are perceived to be healthy. We want to help manufacturers differentiate their products with texture appeal, which enables an enjoyable drinking experience.”

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