Yoghurt, yoghurt products, sour cream or crème frâiche – for many consumers, these dairy products are staples of their diet. The criteria which are decisive for the product selected are not just a natural and pure flavour, but also a soft mouth feel.

Tailor-made functional blends from the ACILAC^® range, based on natural, highly-functional ingredients, are available for soured or fermented milk products. Even at low dosages of between 1.5 and 3.0%, the high functionality of these blends mean that they make an efficient contribution to increasing water retention, protecting protein structures, improving texture and achieving a full, creamy mouth feel. At the same time, the neutral flavour profile of the SATRO blends adapts excellently to any product concept. 

In addition, texture improvements based on starches or hydrocolloids or combinations of these with highly functional milk proteins are available for heat-treated sour milk products. These prevent syneresis, have a neutral flavour and support the formation of a smooth and creamy structure.

The functional blends in the ACILAC^® range can be added directly to the (cold) milk at the start of the process. 

Are you looking for the right functional blend for your fermented dairy product? An extract of our range:

We would be happy to discuss this with you personally at your location.