Improves the structure and viscosity in dairy products

Benefits in Yogurt:

    • Reduces syneresis up to 80 %
    • Develops a better creaminess
    • Reduces the usage of dry matter (cost savings)
    • Reduces or replaces the usage of emulsifiers or stabilizers
    • Enables cost savings¬†through reduction of protein and other additives

Benefits in Cheese:

    • Increases yield in most type of cheeses between 10 % – 20 %
    • Provides a better structure especially in soft products such as cream, cottage and feta cheese e.g.
    • Facilitates slicing process

Benefits in Ice Cream:

    • Offers a better overrun
    • Imparts a better coalescence
    • Ability to develop low fat ice cream with same viscosity as regular ice cream products