Hydrosol develops stabilising systems for the flavoured milk beverage market

The flavoured milk beverage market is flourishing. Worldwide growth is seeing a steady rise in demand, while product variety continues to expand. For example, options such as cappuccino, coconut and walnut – that also appeal to adults – are appearing, as well as classic cocoa beverages and milk drinks with vanilla, strawberry or banana flavour.

But it is not just about flavour anymore, consumers are becoming much more health conscious, pushing for alternatives such low fat, reduced sugar, lactose-free and high-protein, and the market is responding.

Reacting to this international growth market, Hydrosol, the German-based food stabiliser supplier, has launched its new Stabiprime MFD range.

Stabiprime MFD consists of carefully selected hydrocolloids. These stabilising systems are soluble in water as well as in sweet whey. They are designed to be easy to use and economical when it comes to producing milk-mixed beverages. In addition to the proven system with carrageenan, Hydrosol also offers a gellan alternative, Stabiprime MFDG. Its advantage is that it enables milk beverage filling even at high temperatures, up to 40°C.

The main property of Stabiprime MFDC with carrageenan is that it lets manufacturers make stable products without high-pressure homogenisation, preventing sedimentation even with cocoa.