date:Dec 03, 2019
er needs.
Nutrilac is developed to provide low texture in itself by disrupting casein network formation in fermented products. By doing so, it contributes to a less dry and more creamy mouthfeel, Jensen tells. Manufacturers are looking to capitalize on the huge potential of skyr. Therefore, it needs to be able to meet consumer preferences on flavor, texture and appearance. Nutrilac YO-4575 consistently delivers a creamy mouthfeel, optimum texture and fresh taste, allowing brands to satisfy cons