Starch for Dairy & Yogurt: Creamy Body, UHT Stability & Syneresis Control
Enhance mouthfeel, prevent whey weeping during refrigerated shelf life, and stabilize viscosity across HTST/UHT pasteurization and homogenization.
Technical Overview & Formulation Challenges
Cultured dairy products, UHT puddings, custards, and frozen desserts require starches that hydrate smoothly in milk systems, survive homogenization and thermal pasteurization, and lock in free water during cold-chain distribution so whey does not separate on the spoon.
Angel Starch supplies U.S. dairy processors and plant-based yogurt manufacturers with clean-label functional starches, native tapioca and maize starches, organic starches, and low-DE maltodextrins tailored for dairy rheology.
Recommended Starch & Functional Ingredients
Angel Cleation 3300-V12
Specifically developed for vegan yogurts, UHT dairy puddings & custards, ice cream, and fruit preparations.
View Specifications →Angel ClaTap – Prima 300 WMT-V2
Ideal for dairy desserts, puddings, and cultured dressings requiring smooth sheen and cold-storage stability.
View Specifications →Angel CWS TS – Pregel Tapioca Starch
Pregelatinized tapioca starch for instant puddings, dessert mixes, and ready-to-mix dairy beverages.
View Specifications →Angel Maltox-TS LD (DE 6–10)
Low-DE tapioca maltodextrin for fat mimetic body and ice-crystal control in ice cream, frozen desserts, and milk powders.
View Specifications →Frequently Asked Questions
Why is starch added to commercial yogurt and dairy desserts?
Food starch is added to yogurt (typically at 0.8% to 2.5%) to increase viscosity, create a smooth and creamy mouthfeel (especially in reduced-fat formulas), and prevent syneresis (whey water separation) during shipping and refrigerated storage.
Which Angel Starch grade is recommended for clean-label yogurt and UHT puddings?
Angel Cleation 3300-V12 and Angel ClaTap – Prima 300 WMT-V2 are our primary clean-label functional starches for dairy and plant-based yogurts, UHT puddings, custards, and fruit-on-the-bottom preparations.
Do you supply ingredients for ice cream and frozen yogurt?
Yes. We supply Angel Maltox-TS LD (DE 6–10), Angel DMH (Dextrose Monohydrate), Organic Tapioca Starch, and clean-label starches to control freezing point, inhibit coarse ice crystal growth, and improve meltdown resistance.