Fruit drinks with an addition of milk, yogurt or whey enjoy increasing popularity. That production requires vast knowledge and experience because of instability of milk proteins in acid environment. In case of such products we recommend stabilizers traded under the commercial names of Fructo-Super and CMS-Super

On the other hand dairy drinks containing fruit or particles of coco require a stabilizing system preventing sedimentation of particles and separation of the drink. When applying MGP 3-Super stabilizer the solid particles are spread across the entire mass of products and sedimentation does not take place.

Similarly, when producing “shake” type products, stabilizers increasing the viscosity and responsible for aeration and puffiness of the product before consumption are required. SHAKE-Super stabilizer is used for that type of production.