Stabilizers for Soy-Based Milk

PREMIUM INGREDIENTS markets a stabilizer system (gellan gum based) specially designed for the production of soy milk. This allows producers to develop UHT soy milk with total sediment stabilization over a period of 25 weeks shelf-life.

A common problem with soy milk is its lack of stability and sediment precipitation of proteins and other added solid particles such as minerals or flavours (calcium salts, cocoa, etc.). Using optimal stabilization systems, PREMIUM INGREDIENTS has proved to produce stable UHT soy milk products for different soy milk application with no significant differences of stabilization between top, midle and bottom layers.