telma’s dough stabilizers are engineered to master the three pillars of high-quality drinking yogurt: suspension, phase stability, and viscosity. Our systems prevent serum separation (whey-off) while ensuring a consistent, full-bodied mouthfeel.
Ayran Stabilizer Systems: Ensuring Homogeneity and Texture telma’s dough stabilizers are engineered to master the three pillars of high-quality drinking yogurt: suspension, phase stability, and viscosity. Our systems prevent serum separation (whey-off) while ensuring a consistent, full-bodied mouthfeel.
Ayran Stabilizer Systems: Ensuring Homogeneity and Texture telma’s dough stabilizers are engineered to master the three pillars of high-quality drinking yogurt: suspension, phase stability, and viscosity. Our systems prevent serum separation (whey-off) while ensuring a consistent, full-bodied mouthfeel. Suspending Agent: Prevents the sedimentation of particles and dried herbs.
