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New soy-polysaccharide fiber based stabilizers

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New soy-polysaccharide fiber based stabilizers

April 21
13:09 2016

dairy_beveragePremium Ingredients has developed a new range of stabilizers for acidified dairy beverages based on soy-polysaccharide fiber. These products are presented as an alternative to other stabilizers prepared with pectins, improving their functionality in stabilizing 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 due to the properties of the soy-polysaccharide fiber, compared to traditional solutions based on pectin or CMC. Moreover, the synergy between the soy-polysaccharide fiber and the pectin offers greater stability using lower doses of the last one. For this reason, Premium Ingredients’ stabilizers 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, where 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 stabilizers of Premium Ingredients goes to swell the list of products provided by the company to its customers and which defines as “OUR FORMULATION”. They include a wide range of ingredients for beverages, dairy products and processed cheeses, applications where the company is leader, with over twenty years of experience in the design and improvement of food powder blends and a clear commitment to innovation.

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