date:Mar 05, 2014
appealing appearance and homogeneous texture throughout shelf life.
Arla Foods Ingredients has tested Nutrilac YQ-5215 against pectin in low-fat formulations with 1%, 2% and 3% total protein content. In all cases, the functional milk protein performed on a par with pectin, providing the necessary stability to prevent separation and ensure a refreshing, clean mouthfeel.
Drinking yoghurt is still a growing market worldwide. Our solution gives manufacturers an opportunity to differentiate their p