BONTAMIN DY
BONTAMIN DY
An Excellent Combination of Taste, Texture, and Health
Market Challanages
Because low-fat yogurt is becoming more popular, many solutions have been proposed to reduce its fat while maintaining the product’s quality, taste, and appearance. However, each of these solutions has drawbacks such as increasing the finished cost of the product, giving the yogurt a gritty texture and viscoelastic properties, failing to meet the standards, lowering milk quality, and increasing cost and energy consumption.
Our Solution
Use of transglutaminase is a carefully chosen and health-oriented solution for retaining the desired texture and flavor. This enzyme improves the gel structure in yogurt by forming a stable network in the structure of milk proteins.
Short Description
Product feature:
Microbial transglutaminase
Advantages:
- Optimal consumption
- Reduced production cost
- Extended product shelf life
- Improved texture, especially in low-fat yogurt
- Reduced syneresis in yogurt