Through constant development, we have created a wide range of products for yogurt stabilization. Our JOGUSTAB® range ensures a firmer structure, prevents syneresis, and increases the proportion of dry solids and protein in the milk, resulting in a gel-like and fuller mouthfeel 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.