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Hydrosol enables yoghurt shakes with reconstituted milk
date:Mar 28, 2013
mouth feel.

This feat has been accomplished with the Stabisol MSM series. The synergistic effects of different hydrocolloids enable the functional systems to create a pleasantly foaming yoghurt shake even with end products containing different percentages of yoghurt. The content can vary between 40 and 80 percent, and this, says Hydrosol, offers an attractive additional benefit from the point of view of economy. The lower yoghurt content does not affect the quality of the product. Stabisol MS

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