Applying stabilizing systems became an essential practice in yogurt production. Properly selected hydrocolloidal compositions not only will stabilize and thicken the product, but also will prevent syneresis, help settling-out fruit throughout the entire mass of the product, standardize protein level and total solids.

Depending on yogurt fat content, ingredients added and special equipment used, we offer a wide range of compositions:

  • hydrocolloidal – starch composition (JMG – Super, MGP 2-Super), 
  • hydrocolloidal – protein composition (KBM 80- Super, WPG – Super, MGP – Super),
  • protein composition (KBM 40 – Super, KBM 70-Super).