Premium Ingredients has launched a new range of stabilisers for acidified dairy beverages based on soy-polysaccharide fibre. They are an alternative to other stabilisers prepared with pectins, improving their functionality in stabilising milk protein, cost and availability.

Premigum XLB-15032, Premigum XLB-16022 and Premigum XLB-16023 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 fibre and the pectin offers greater stability using lower doses of the latter.

In addition, they are presented as an alternative to pectin in periods of rising prices or market shortages, with current forecasts pointing to an increase in the cost of the raw material which will be maintained for an extended period of time.