Designed for use with either fresh or recombined milk, Palsgaard AcidMilk 310 is suitable for stirred and drinkable yoghurts.
very starchy and sticky. It may also result in
grainy yoghurt. The vegetable fibre helps to
develop some viscosity and also provides a
very clean mouthfeel, but for the starch we
had to be very careful.”
Palsgaard had experimented with various
stabiliser blends for shelf-stable yoghurt,
including options with more ingredients.
However, the company found that the combination
of vegetable fibre and starch produced
the best results, achieving a clean
mouthfeel, creamy consistency, smooth and
glossy texture, and excellent stability after
heat treatment.
“We tried other options, but we started to see
serum separation and we got a grainy texture,”
she adds. “Thermised yoghurt presents a new
level of challenging technical issues. We really
didn’t know whether using vegetable fibre and
starch would work, but you never know until
you try it. We went through the heat process
and wow! It was a nice surprise for us – just
two ingredients and no E numbers.”
Palsgaard AcidMilk 310, which is blended
in Palsgaard’s CO2-neutral factories, also comes
at an affordable price. “People think clean label
means a very expensive product,” Theng
Theng says. “Actually, Palsgaard AcidMilk 310
is not a Rolls-Royce price. It’s very cost-effective.
Consumers in many countries are looking
for clean-label products and you don’t really
see that now for thermised yoghurt, so this is
something that got us very excited.”
All photos: Palsgaard
Suitable for scoopable and
drinkable yoghurts
Designed for use with either fresh or recombined
milk, Palsgaard AcidMilk 310 is suitable
for stirred and drinkable yoghurts.
To provide inspiration to customers looking to
explore the immune health trend, Palsgaard
recently unveiled an acai beetroot drinking yo-
Theng Theng Sim, Regional Application Manager, Palsgaard Asia-Pacific ghurt concept using Palsgaard AcidMilk 310,