Premium Ingredients develops a new range of stabilisers for acidified dairy beverages based on soy polysaccharide fibre
They constitute an alternative to pectin-based stabilisers and offer more versatility when creating new textures and improved functionality, cost and availability
Premium Ingredients, a company belonging to the Blendhub Corp. group, has launched a new range of stabilisers into the market for acidified dairy beverages based on soy polysaccharide fibre.
These products are presented as an alternative to other stabilisers prepared with pectins, improving their functionality in stabilising milk protein, cost and availability.
On one hand, Premigum XLB-15032, Premigum XLB-16022 and Premigum XLB-16023 allow beverage companies to create new products with a lighter texture, owing to the properties of the soy polysaccharide fibre, compared with traditional solutions based on pectin or CMC.
Moreover, the synergy between the soy polysaccharide fibre and the pectin offers greater stability using lower doses of the last one. For this reason, Premium Ingredients' stabilisers not only improve the functionality of those based on pectin, but also the cost.
On the other hand, they are presented as an alternative to pectin in periods of rising prices or market shortages, such as the present, when forecasts point to an increase in the cost of the raw material, which will be maintained for an extended period of time.
The new range of stabilisers increases the list of 'OUR FORMULATION' products provided by the company. They include a wide range of ingredients for beverages, dairy products and processed cheeses, applications in which the company is leader, with more than 20 years of experience in the design and improvement of food powder blends and a clear commitment to innovation.
