Yoghurt Production

Yoghurt producers rely on dedicated stabilisers to deliver thickness, uniform texture and consistent shelf-life. The Ingresan D range is engineered for the principal yoghurt formats: stirred, drinking and thermic (heat-treated).

Recommended dosages span 0.80–3.00%, tuned to the final thickness, protein profile and line requirements. All products ship in 25 kg paperbags with polyethylene lining and comply with Swiss and EU food-safety regulations.