date:Mar 13, 2014
s the company, that it is now possible to make Greek yogurt with fat content from 0 to 10 percent, with texture, appearance and flavour that are identical to the original.
Stabisol JGW is described as an ideal solution for dairies that specialise in clean label products. It can be used to make declaration-friendly Greek yogurt with 3.5 to 10 percent fat content. Hydrosol has also developed stabilising systems that are said to improve water absorption capability, making it possible to enhance th