Is there a type of MPC that works best in drinking yogurt applications?

Our new IdaPlus 1085 is a functional protein that works extremely well in drinking yogurt applications. In drinking yogurts, even at higher protein levels, it delivers lower viscosity than standard MPCs and maintains it over the shelf life of the product. A reduction of calcium phosphate in IdaPlus 1085 decreases the number of casein interactions post-shear by ensuring a lower level of free calcium, which reduces the reconstruction of the gel that leads to the thickening of a drinking yogurt over time. IdaPlus 1085 also features faster dispersion and hydration, benefitting formulators by producing superior appearance, texture and mouthfeel in drinking yogurts.