Vegan yogurts made from soy, almond, coconut, oat, or rice need special texture and stability control because they lack milk protein. Without the right stabilizer system, they suffer from water separation, weak body, graininess, and poor spoon texture. Everest’s functional starches and hydrocolloid systems provide the structure, creaminess, and shelf stability required for premium plant-based yogurts.
Pregeflow– A cold-stable thickener that creates smooth, uniform viscosity in drinkable and spoonable plant-based yogurts while preventing phase separation.
Evergel/Everstar – Instant thickening systems that deliver rich creaminess and spoonable body in coconut, soy, almond, and oat yogurts, replacing dairy protein structure.
Polyset – Adds body and creamy texture in fruit-based and dessert-style vegan yogurts, helping suspend fruit and flavors uniformly.
Polymat – Improves emulsion stability and fat dispersion, especially important in coconut and nut-based yogurts where oil separation is common.
Maltodextrin – Acts as a clean-tasting bulking agent, improving mouthfeel and balancing sweetness in low-fat and sugar-reduced vegan yogurts.
E1414 – Provides heat and shear stability during pasteurization and fermentation, ensuring vegan yogurts remain smooth without breaking or thinning.