From set yogurts and Greek-style desserts to fresh cheese and fermented drinks, the Save Series® platform delivers colloidal structuring that prevents syneresis, stabilizes texture, and replaces synthetic gums and phosphates — without compromising live cultures.
Dairy systems demand a stabilizer that can hold water across refrigerated shelf life, survive fermentation pH drops, and coexist with probiotic cultures. Lacto Save® operates on two mechanisms: its hydrophilic microcellulose backbone immobilizes free water, and a secondary colloidal network reinforces the protein matrix as it acidifies.
The dairy-tuned member of the Save Series® — engineered to deliver colloidal moisture retention in fermented and non-fermented dairy matrices.
Lacto Save® tuned for the full spectrum of fermented and non-fermented dairy systems.
Prevent whey separation in spoonable yogurts.
−90% SYNERESIS
Viscosity + mouthfeel without starches.
STABLE TEXTURE
Firmness + water binding in high-protein systems.
+35% STABILITY
Stability at low-viscosity.
CLEAN LABEL
Moisture retention across shelf life.
WATER HELDTexture and sheen in puddings and mousses.
PHOSPHATE-FREEA drop-in replacement path from legacy stabilizers to a single clean-label system.
| Replaces | Typical dosage | Clean label impact |
|---|---|---|
| Modified starch | 1.0% | Replaced with natural citrus fiber |
| CMC / xanthan blend | 0.8% | Removed from declaration |
| Tri-sodium phosphate | 1.2% | Natural substitution |
| Gelatin (in dairy desserts) | 1.0–1.5% | Vegetarian-compatible alternative |
All Save Series® ingredients are produced under FSSC 22000 and carry Kosher, Halal and Non-GMO Project Verified certifications. Lacto Save® meets standard clean label claims in the EU, US, LATAM and MENA.
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