cultured-dairy-sq Hydrocolloid systems are effective tools for managing texture, syneresis, and protein stability in cultured dairy products. Download this white paper titled "Using Hydrocolloid Systems in Cultured Dairy Products" to learn how to use Dairyblend systems to deliver the desired texture and stability in: 

  • Yogurts (traditional and drinkable)
  • Cultured creams (cultured, acid set, and reduced fat sour creams)
  • Organic dairy products
  • Dips and spreads