Consumers increasingly demand more dairy products such as yoghurt made with organic ingredients without E numbers, seeking a balance between taste and ingredients without additives
Premilac XLY-15049 uses recombination technology, which allows Greek yoghurt and Petit-Suisse manufacturers to make products without generating byproducts or increasing viscosity during the process. This way, 100% of the yield can be obtained in the usual production lines.
Premium Ingredients has recently launched Premilac XLY-15049, a new stabiliser based on dairy protein for the production of Greek-style yoghurt and Petit-Suisse. This stabiliser has been developed by the Premium Ingredients Formulation team with the goal of optimising the final product in terms of cost, texture, level of protein and syneresis control. Furthermore, this is a clean label product without E numbers.
According to a study done by DMS Global Insights Series Yogurt, entitled How Health Drives Yogurt Consumption, "One out of three consumers say that a clean label would be a reason enough to consume more yogurt."
They would even be willing to pay more for this kind of product.
Premilac XLY-15049 is an ideal solution for those Greek-style yogurt and Petit-Suisse manufacturers that decide to join this trend towards marketing products with clean labels and pure flavours.
The new stabiliser is a mixture of a dairy protein especially selected by Premium Ingredients. In addition, its unique composition allows its use in a wide range of fermented dairy products.
Premilac XLY-15049 ensures a rich and creamy texture, as well as optimal body and feeling in mouth in the final product. All without adding powdered milk, rubbers or other solids usually used to enrich yoghurt.
Premilac XLY-15049 maintains a casein and whey protein ratio identical to the one found in milk.
On a different matter, products such as Petit-Suisse and Greek-style yoghurt traditionally generate byproducts such as whey drainage during its processing. Premilac XLY-15049 uses recombination technology to produce these products without whey drainage, thus obtaining 100% of the yield.
This way, manufacturers save costs while avoiding the disadvantages of handling and managing byproducts such as whey drainage.
With Premilac XLY-15049, Greek yoghurt and Petit-Suisse can be produced in a classic yoghurt line as neither the viscosity nor the fermentation time are increased during the process.