Actilight® is used in dairy products for sugars reduction, fibre enrichment, and for its prebiotic effect, which is very much appreciated to support probiotic bacteria in yoghurts and fermented drinks.
From the sensory point of view, Actilight® improves the mouthfeel by increasing unctousness, which can help to compensate for fat reduction. It also reduces synaeresis, and bring a mild and sweet taste.
Actilight® can be incorporated directly in dairy products, or through fruit preparations or toppings. Actilight® is also being used in added fibre-milk.
To have a look at applications of Actilight® in dairy desserts, fermented milk and cheese, please click on the links above.