Our Microlys range of modified potato starches are very attractive for yoghurt since they prevent syneresis by binding more water at the same concentrations than do other starches.

The Microlys starches provide high viscosity, but also lend the final product a lustrous, smooth texture.

Moreover, the Microlys starch range provides an excellent texture and mouth-feel, especially at low fat contents, but it is also very effective at preventing whey separation during storage.

Texture and creaminess, for different fat contents, can be adjusted by the starch dosage. The lower the fat content the higher the dosage of starch.

Since the Microlys starches can withstand low temperature storage, they are perfectly suited for use in yoghurt products that almost always are stored cold.