Ingredients for Dairy Processors / Texturants
Dairy ingredients

Palsgaard introduces a special stabilizer mixture for use in stirred yogurt products

By Palsgaard

Palsgaard - 8600 Natural yogurtSet and stirred (Swiss-style) yogurts put different demands on emulsifier and stabilizer systems, requiring their own levels of creaminess, firmness and viscosity. With that in mind, Palsgaard A/S is pleased to announce the introduction of Palsgaard AcidMilk 316, a special stabilizer mixture developed especially for use in stirred yogurt products produced from fresh milk. The new stabilizer system creates a very smooth and creamy consistency in stirred yogurt products, as well as a firm texture. It prevents whey separation during distribution and storage. Moreover, it is the ideal choice for producing clean-label stirred yogurt.

Based exclusively on clean-label food ingredients (carefully selected vegetable fibers and natural starch), Palsgaard AcidMilk 316 stabilizer mixture keeps a firm structure and upholds a smooth and creamy consistency in stirred yogurt without the need for any E-number food additives. In addition, the clean-label stabilizer mixture contains none of the following allergens: wheat, crustacean shellfish, egg, fish, peanuts, soybeans, milk or tree nuts.

Palsgaard AcidMilk 316 stabilizer mixture is a new addition to the company’s growing line of emulsifier and stabilizer systems specially designed for set and stirred yogurt and labneh. It should be sprinkled into milk while stirring and prior to pasteurization, homogenization and fermentation. Dosage depends on the composition of the yogurt and the texture required. General recommendations include 0.6 to 1.0% for standard yogurt made with whole milk and 0.8 to 1.2% for low-fat yogurt made with skim milk. In addition, its shelf life is a minimum 24 months from date of production when stored cool and dry in unopened packaging.

Palsgaard AcidMilk 316 stabilizer mixture is Kosher- and Halal-certified.

About Palsgaard
Palsgaard A/S, headquartered in Juelsminde, Denmark, is a specialist in manufacturing emulsifiers, stabilizers and other specialized ingredients for application in the bakery, dairy, chocolate, ice cream, margarine, and fine food sectors. With pilot plants within these areas, Palsgaard goes beyond simply supplying ingredients by offering comprehensive customer support, making the step between initial ideas and production as small as possible. The company manufactures its products to HACCP principles and is ISO 9001, ISO 22000/FSSC22000 certified. In addition, Palsgaard focuses on Corporate Social Responsibility and is a member of the RSPO, Sedex and UN Global Compact. For more information, visit

SOURCE: Palsgaard


Did you enjoy this article? Click here to subscribe to Dairy Foods Magazine. 
You must login or register in order to post a comment.



Image Galleries

Anderson Erickson Dairy, Des Moines, Iowa

 From this one plant, AE Dairy manufactures a full range of Grade A dairy beverages and foods, including white and flavored milk, ice cream mix (packaged for retail sale and for commercial use), 50 flavors of Greek and conventional low-fat and nonfat yogurt, buttermilk, whipping cream, cottage cheese, juices, sour cream and dips.  


This photo gallery contains additional, unpublished photos of dairy processing facilities featured in Dairy Foods magazine. To view more Behind the Scenes galleries go to our archives page!

1/26/15 8:15 am EST

President's Address --2020 Vision

On Demand They say hindsight is 20/20, but IDFA President and CEO Connie Tipton is turning that old adage on its head. She plans to look forward to the next five years with a focused vision on important changes ahead for the dairy industry. In her address Tipton will challenge industry leaders to be willing to shake things up. She will unveil plans to ramp up IDFA activities during the run up to 2020.

Dairy Foods Magazine

dairy foods january 2015

2015 January

Our annual supplier spotlights issue; A look inside Anderson Erickson Dairy; plus our detection systems Q&A

Table Of Contents Subscribe

Dairy Foods in 2015

Which dairy food do you plan to eat more of in 2015?
View Results Poll Archive


Tharp & Young on Ice Cream: An Encyclopedic Guide to Ice Cream Science and Technology

An at once an all-inclusive guide to the meaning of hundreds of technical terms and ideas needed for ice cream manufacturing, as well as a practical introduction to the ingredients, freezing methods, flavoring, and packaging of ice cream, sherbet, sorbet, gelato, frozen yogurts, novelties and many other kinds of frozen desserts.

More Products

Clear Seas Research

Clear Seas ResearchWith access to over one million professionals and more than 60 industry-specific publications, Clear Seas Research offers relevant insights from those who know your industry best. Let us customize a market research solution that exceeds your marketing goals.


Facebook logo 40px 2-12-13 Twitter logo 40px 2-12-13  YouTube logo 40px 2-12-13  LinkedIn logo 40px 2-12-13google plus

Dairy Foods Buyers Guide

cover df july 2013Resource for buyers in the dairy processing industry to find information on the leading suppliers and manufacturers.

Find Ingredients, Equipment, Distribution, R&D and More.

Start Your Search Today.