Yoghurt Stabilizer - White

Yogurt stabilizers are ingredients that help achieve that perfect thick and smooth texture in yogurt. 

• Thickening: Stabilizers create a network of microscopic particles that trap water molecules throughout the yogurt. This gives yogurt its body and prevents it from being runny.
• Smoothness: By preventing whey separation, stabilizers ensure the yogurt has a consistent texture without any grainy or watery bits.

Improved Texture: Stabilizers prevent the separation of whey, the liquid part of milk, from the curds, which are the solids. This separation can lead to a runny or grainy texture. By keeping everything together, stabilizers create a smooth and consistent yoghurt.

Enhanced Thickness: Thicker yoghurt is generally considered more desirable by consumers. Stabilizers help yoghurt retain water, increasing its viscosity and resulting in a thicker, creamier product.

Stability: As the name suggests, stabilizers help maintain the yoghurt's texture throughout its shelf life. This prevents thinning or syneresis (whey separation) over time.

Smoothness: Stabilizers can prevent the formation of ice crystals during freezing, which can lead to a rough, icy texture. This is especially important for frozen yoghurt products.