Dairy Solutions.

Fat replacement in fermented dairy products

Successful fat-reduction in yoghurts with natural ingredients

Reducing the fat content in yoghurt will risk a loss of mouthfeel, a less thick texture, difficulties in maintaining good gloss and colour, a less smooth appearance and a less appealing taste. Pectin, inulin, and rice starch are excellent and natural ingredients to compensate for the reduced fat and provide viscosity, texture, stability, and better mouthfeel in fat-reduced fermented products such as yoghurt.

Alsiano Solutions.


Please call or email us for more info.

Michael Telsing
Area Sales Manager 
+45 40 73 84 41

Michael Telsing, Area Sales Manager, Alsiano

Dairy Solutions.


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