VISCO-TEX LACTOGEL Yogurt Stabilizer
Yogurt Stabilizer
VISCO-TEX LACTOGEL Yogurt Stabilizer
**Brand:** LACTOGEL
Packaging: Polypropylene (PP) woven bag with laminated polyethylene inner layer — available in 20 kg and 25 kg packs
Application: For production of stirred yogurt and strained (Greek-style) yogurt
Product Overview
VISCO-TEX LACTOGEL is a specialized stabilizer for yogurt production , designed to ensure perfect texture, excellent consistency, and high stability throughout shelf life.
It is formulated from a balanced blend of polysaccharides (such as gums and fibers) and protein-based compounds like soluble milk proteins and gelatin
How It Works?
Due to its high content of free hydroxyl groups, VISCO-TEX LACTOGEL interacts with proteins, fats, and water molecules in dairy systems.
This interaction forms a stable and cohesive network within the product, resulting in:
Reduced whey separation (syneresis)
Improved firmness and smooth texture
Enhanced water-binding capacity
Longer shelf life and product stability
Better mouthfeel and consumer satisfaction
Application Areas
Although primarily formulated for stirred yogurt and strained yogurt , VISCO-TEX LACTOGEL can also be used effectively in:
Fresh and soft cheeses
Cream cheese
Dairy desserts and flavored milks
Whipping and cooking creams
📦 Packaging Details
VISCO-TEX LACTOGEL is packed in high-strength polypropylene (PP) bags with a laminated polyethylene layer to protect against moisture and contamination.
Available sizes: 20 kg and 25 kg
Order & Cooperation
For bulk orders and export inquiries, please contact the Ali Kari Trading Group via alikari.com (https://alikari.com).
We supply high-quality dairy ingredients and food additives from Iran to various markets including Georgia, Azerbaijan, and Armenia, Afghanistan , Uzbekistan , Iraq , kazakhistan , Russia ,Pakistan , ….
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How to Use – VISCO-TEX LACTOGEL Yogurt Stabilizer
🧪 Recommended Dosage
Usage rate: typically 0.2% – 0.5% of total yogurt mix weight
Adjust dosage depending on:
Fat and protein content of the milk
Desired texture (soft, creamy, or firm)
Fermentation temperature and culture activity
⚙️ Step-by-Step Application Guide
1. Preparation of the Milk Base
Start with standardized milk (with or without milk powder).
Heat milk to 40–45°C for pre-mixing.
2. Dry Mixing (Optional but Recommended)
For best dispersion, pre-blend VISCO-TEX LACTOGEL with 10× its weight of sugar or skimmed milk powder before adding to the liquid phase.
This prevents clumping and ensures even hydration.
3. Addition to Milk
Slowly add the stabilizer (or its premix) to the milk under continuous stirring using a high-speed mixer.
Mix for 10–15 minutes until the powder is completely dispersed.
4. Heat Treatment / Pasteurization
Pasteurize at 90–95°C for 5 minutes to hydrate the hydrocolloids and activate protein interactions.
This step enhances gel strength and water-binding capacity.
5. Homogenization (Optional)
For smoother texture and improved viscosity, homogenize at 60–70°C under 150–200 bar pressure.
6. Cooling and Inoculation
Cool milk to 42–45°C, then add the yogurt culture (starter).
Incubate until desired acidity or texture is achieved.
7. Cooling and Packaging
Cool to 10–15°C to stop fermentation.
Fill into cups or bulk containers and store at 2–6°C.
🌿 Processing Notes
For stirred yogurt, mix the set product gently after fermentation to achieve creamy consistency.
For strained or Greek-style yogurt, use the higher dosage (0.4–0.5%) to improve yield and prevent syneresis.
Compatible with most fruit preparations, flavors, and sweeteners
🏭 Advantages for Manufacturers – VISCO-TEX LACTOGEL Yogurt Stabilizer
✅ 1. Improved Texture and Creaminess
VISCO-TEX creates a smooth, creamy, and stable yogurt structure by forming a strong network between milk proteins, fat, and water.
It eliminates graininess and ensures a pleasant mouthfeel in both stirred and strained yogurts.
- ✅ 2. Excellent Water-Binding Capacity
Prevents whey separation (syneresis) even during long storage or transportation.
The product keeps yogurts firm and stable without releasing water on the surface.
✅ 3. Enhanced Yield and Process Efficiency
By reducing water loss and improving the gel matrix, VISCO-TEX increases the final product yield by 2–4%, optimizing production costs.
✅ 4. Consistent Quality in Every Batch
Thanks to its well-balanced formula of hydrocolloids and milk proteins, the stabilizer guarantees uniform performance, independent of milk variations or processing conditions.
✅ 5. Clean Label & Natural Composition
Formulated from natural polysaccharides, fibers, and milk-derived proteins — free from synthetic emulsifiers or preservatives.
Ideal for manufacturers targeting clean-label or premium dairy products.
✅ 6. Wide Application Range
Suitable not only for yogurt, but also for:
Cream cheese
Dairy desserts
Flavored milks
Sour cream and labneh
✅ 7. Long Shelf Life and Easy Handling
Shelf life: up to 24 months under proper storage
Stable powder form allows easy mixing and long-term storage without caking or degradation
🌍 Why Choose LACTOGEL VISCO-TEX from Ali Kari Trading?
Because you’ll receive:
Consistent premium quality from Iran’s leading food additive supplier
Full set of technical and export documents (COA, MSDS, Halal)
Reliable logistics and export support for Georgia, Azerbaijan, Armenia, and other markets