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.