Dairy Stabilizers

Yassepidvash offers a wide range of functional blends and enzymatic systems specially developed for the dairy and food industry. These innovative solutions are based on modified starches, vegetable fibers, and advanced enzymatic technologies, designed to improve quality, optimize performance, and reduce production costs while maintaining excellent taste and texture.

One of our key solutions is the stabilizer for Mozzarella analogue, based on modified starches, which ensures excellent meltability during cooking, prevents oiling off or syneresis, and provides an easy and quick preparation process while offering significant cost savings. Similarly, our blend for processed cheese extension allows up to 45% cost reduction compared to traditional cheeses such as Cheddar and Edamer, ensuring full functionality, allergen-free composition, and outstanding texture and melting properties.

For spreadable cheeses and desserts, we provide an stabilizer made from starches and functional vegetable fibers. This system delivers the same texture as conventional stabilizers while controlling syneresis, improving yield, and reducing fat content in fresh cheese production. Additionally, our multifunctional fiber-based combinations are suitable for fresh cheeses, yoghurt, desserts, offering strong gelling capacity with cold water, hot stability, fat absorption, high viscosity, film-forming properties, and full resistance to heat treatments, freezing, defrosting, and extreme pH conditions.

Through these innovative and customizable solutions, we help our partners in the dairy and food industry achieve superior product performance, improved efficiency, and sustainable cost reduction.