Yogurt stabilizer

The use of various types of stabilizers or hydrocolloids in yogurt provides a gel structure and a good appearance; so, improving mouthfeel and reducing syneresis in yogurt. Different stabilizers for the production of different types of yogurts are listed as follows:

Mold yogurt stabilizer

SCHWAN yogurt stabilizer is used for low-fat and full-fat yogurts. In general, by increasing yogurt stabilizer, you may reduce the amount of fat while maintaining the desired texture.

Stirred, flavored yogurt stabilizer

Stabilizer Y200 which is designed based on Iranian taste, may attract the customer's attention by creating dense cream texture and desired spoonability. Properties of this stabilizer with a dosage of 2-2.5% are as follows:

• Improving texture appearance: reducing syneresis and creating a glossy and shiny appearance on yogurt surface
• Increasing viscosity: Stabilizers improve viscosity and create a strengthened gel by consolidating bonds among casein proteins
• Increasing resistance of yogurt gel against mechanical stresses including pumping, filling, and shaking during transportation
• Helping to suspend fruit particles in fruit, flavored yogurts
• Improving mouthfeel and Making cream form, especially in low-fat yogurts
• Stability of quality during the shelf life through reduced syneresis

Greek yogurt

Greek yogurt stabilizer Y300 which is designed based on Iranian taste, may attract the customer's attention by creating dense cream texture. This product also has high water absorption and retention capacity; so, there is a need for less dry matter in yogurt. In addition, the powdered milk used in this formula is reduced significantly. This stabilizer increases tongue coating; so, building a stronger sense of product taste in mouth.