Yoghurt
Yoghurt is a milk product obtained by fermentation of milk and milk products to which flavours and ingredients (e.g., fruit, cocoa, coffee) have been added) that may or may not be heat-treated after fermentation.
Natural solutions for yoghurt
Niseen®-S for yoghurt
Benefits
- Prevents over-acidification.
Niseen®-S10 for yoghurt
Benefits
- Prevents over-acidification.
Niseen®-A for yoghurt
Benefits
- Prevents over-acidification.
Nataseen®-D for yoghurt
Benefits
- Avoids mould contamination.
- More effective than benzoate/sorbate.
- No migration from surface.
- No impact on odor and taste.
- Extends shelf life.
- High stability.
- Ready and easy to use.
Nataseen®-L for yoghurt
Benefits
- Avoids mould contamination.
- More effective than benzoate/sorbate.
- No migration from surface.
- No impact on odor and taste.
- Extends shelf life
Nataseen®-H for yoghurt
Benefits
- Avoids mould contamination.
- More effective than benzoate/sorbate.
- No migration from surface.
- No impact on odor and taste.
- Extends shelf life.
- High concentration.
Transgluseen™-Y for yoghurt
Benefits
- Improve flexibility,
- Improve water-holding properties
- Superior adhesion protein cross-linking capability
- Able to crosslink small molecules or small molecules protein into big molecules protein
- Reduce the use of phosphates and proteins accessories
- No impact to original flavor
- Easy to use