News

Premium Ingredients introduces dairy stabilisers

27 Apr 2016

A new range of stabilisers for acidified dairy beverages based on soy-polysaccharide fibre has been introduced by Spanish company Premium Ingredients, part of the Blendhub Group.

A new range of stabilisers for acidified dairy beverages based on soy-polysaccharide fibre has been introduced by Spanish company Premium Ingredients, part of the Blendhub Group.

The company says they constitute an alternative to pectin-based stabilisers and offer more versatility when creating new textures and improved functionality, cost and availability.

The new stabilisers - Premigum XLB-15032, Premigum XLB-16022 and Premigum XLB-16023 – are said to allow beverage companies to create new products with a lighter texture due to the properties of the soy-polysaccharide fibre, compared to traditional solutions based on pectin or CMC. Moreover, the synergy between the soy-polysaccharide fibre and the pectin is claimed to offer greater stability using lower doses. For this reason, Premium Ingredients says its stabilisers not only improve the functionality of those based on pectin, but also the cost.

Premium Ingredients says the new products are 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.