There are many dairy beverages on the market. In some cases stabilization can be difficult. Cultured or directly acidified beverages can lead to casein precipitation. Via a selected blend of hydrocolloids we can protect the proteins from curdling and consequently provide a constant viscosity during shelf life.

Pectacon M-4351

prevents syneresis, control of viscosity, heat stable

Pectacon M-4594

prevents syneresis, control of viscosity in a broad pH range

Chocolate drink offers another challenge with stabilizing the sedimentation of the cacao particles and creaming of the fat. We have selected a special type of carrageenan interacting with the cocoa particles and providing sufficient viscosity to prevent these problems.

Pectacon M-4477

Prevents sedimentation and creaming in chocolate drink