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