Benefits of ACTIVA® SYG
By using ACTIVA® SYG, costs of raw materials (proteins & fats) can be significantly reduced.
Applicable in a wide range of dairy products such as yogurt, drink-yogurt, fermented milks, natural and processed cheeses, and milk protein concentrate and cream powders.
Works exceptionally in low-fat or non-fat dairy applications by enhancing textural (mechanical) properties, i. g. cheese slicing performance, and viscosity, i. g. water-binding capacity.
Depending on the formulation, it is possible to reduce or remove stabilizers.
Builds an evident mouthfeel and smoothness in dairy applications.
Help reduce syneresis in yogurt or fresh cheeses
By applying ACTIVA® SYG in low or no fat dairy-bases, the proteins is transformed to fat replacers due to enhancing theirs emulsifying properties.