JOGUSTAB® - stabilization for yogurt applications

JOGUSTAB® - stabilization for yogurt applications

Products

Information

Through constant development we have created a wide range of products for stabilizing yogurt of all kinds. Our JOGUSTAB® range serves to ensure a firmer structure and prevent the release of whey. The use of JOGUSTAB® increases the proportion of solids and the protein content of the milk, causing a more compact gel and fuller flavour to develop in the yogurt. With its extremely powerful functional properties, JOGUSTAB® stabilizes the structure of the yogurt much more efficiently than conventional milk powders and may bring financial benefits, too. Our yogurt stabilizers can be produced with different percentages of protein and adjusted for the customer individually according to the desired application.
Ingredients
  • Cow Dairy Ingredients
    • Other Cow Dairy Ingredients
    • Proteins - Animal
      • Casein
        • Whey Protein
        Finished Products
        • Other
          Delivery Formats
          • Physical Formats
            • Powdered
            Certifications
            HalalKosherNaturalNon-GMOQuality AssuranceVegetarian
            Lactoprot
            30H26
            The main focus of our activities is on processing milk and whey. We extract the best from our “white gold” for our customers around the globe. As one of the international leaders in the manufacturing of extruded/ roller-dried caseinates (milk proteins), whey protein concentrates, whey derivatives, including e.g. lactose, and roller-dried full cream milk powders we look back on a long tradition. Our owner-managed group of companies has a knowledge of the diverse functional properties of milk and its constituents that has accumulated over the course of generations and combined with extensive experience of the markets for the many different areas of application in the food industry. A laboratory with state-of-the-art equipment, several production sites and a worldwide distribution network guarantee service from A to Z. In our Technology Centre, our food technologists and process technicians devote themselves to developing and optimizing stabilizing systems for dairy products, meat and delicatessen, baked goods, beverages, baby food, confectionery, ice cream, sports products and more. Short routes and a marked readiness for dialogue speed up the creation of tailor-made solutions for you. Contact us! Companies are always part of a whole. That is why we accept responsibility and act as we would expect from the point of view of our partners and customers. Science-based targets provide a clearly defined pathway for companies to reduce greenhouse gas (GHG) emissions, helping prevent the worst impacts of climate change and future-proof business growth. In accordance with the Science-based targets initiative, Lactoprot has committed itself to setting ambitious reduction targets for GHG emissions. Find out how we balance delivering valuable natural nutrition with minimizing our environmental footprint!

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