Protogel Yogurt Improver

Technical Specifications

Brand: Protogel

Protein Content: 25–40% (up to 44% for special formulations)

Packaging: 20 kg and 25 kg polypropylene (PP) laminated polyethylene bags

Application: Set and stirred yogurt production

Functionality: Enriches the milk base with high-quality dairy proteins, improves gel firmness, reduces syneresis (whey separation), and enhances overall creaminess and stability of the final yogurt.

Scientific studies confirm that adding milk proteins (casein, WPC, WPI) improves rheological properties and texture in yogurt manufacturing.

Key Benefits

Higher Nutritional Value: With a high protein content, Protogel helps produce high-protein yogurt ideal for health-conscious markets.

Improved Texture & Consistency: Increases viscosity, firmness, and reduces whey separation for a premium yogurt appearance.

Production Efficiency: Reduces the need for multiple additives or complex processing steps, improving cost efficiency. 

Formulation Flexibility: Available in multiple protein levels (25–44%) to match various production targets — standard yogurt, protein yogurt, or Greek-style formulations

Recommended Applications

Set Yogurt: Creates a smooth, firm gel ideal for premium cup yogurts.

Stirred Yogurt: Maintains body and thickness after mechanical agitation.

High-Protein Yogurt: Enables development of sports and fitness market products.

Greek-Style Yogurt: Increases protein concentration and reduces syneresis, achieving the creamy density of traditional Greek yogurt.

(Research confirms that additional milk protein reduces whey separation and improves structure – Wiley Online Library

Critical Review

While Protogel offers excellent physical and functional improvements, some sensory studies show that very high protein enrichment may slightly affect flavor or aroma perception. 

To achieve optimal performance, manufacturers should fine-tune process parameters (pasteurization temperature, homogenization pressure, and starter culture selection).

Although the initial cost can be higher than conventional stabilizers, the overall profitability increases due to higher quality, market differentiation, and reduced product waste.

Conclusion

Protogel Yogurt Improver is an intelligent choice for dairy producers seeking to enhance product quality, increase protein content, and achieve superior texture and shelf stability.

With its optimized protein ratio, hygienic industrial packaging, and scientific validation, Protogel stands out as a premium functional ingredient for modern dairy processing.

For inquiries, samples, or technical consultation, visit ALIKARI.COM

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