The fat stabilisation in milk-based drinks is an important topic for the manufacturers of this type of products, because it determines the product’s quality perception and even its shelf life.
The fat content of milk-based drinks can separate from the emulsion, creating a fat ring on the bottleneck, that damages the image of the product.
Ingredients such as flavours or colouring agents also need to be stabilised in the long term, optimizing the homogeneity of the finished product.
Lasenor’s emulsifiers sold under the brands VEROL® and CORIS® promote and stabilize the emulsion of ingredients in these milk-based drinks.
Cheese slices often stick to each other when they are taken from the fridge.
Ask Lasenor for solutions.