PROMEL LBN05 STAB.BLEND
PROMEL LBN05 is a stabiliser blend that reduces syneresis by binding free water in labneh and fresh spreadable cheeses, enhancing body and delivering a smooth, glossy texture.
Product description
PROMEL LBN05 is a powdered stabiliser blend developed for labneh, fresh spreadable white brined cheese and similar acid-coagulated soft cheeses. Labneh belongs to the fermented milk products family and, despite its high moisture content, is expected to have a spoonable, spreadable body. The main production challenges include surface moisture release (syneresis) during storage, consistency fluctuations due to seasonal milk variation, grainy texture in products concentrated by ultrafiltration or centrifugal separation, and loss of body during hot filling.
Technical function and working principle
The structure of labneh is a gel network formed by casein particles aggregating at the isoelectric point around pH 4.6. This network is readily broken by mechanical action (stirring, pumping, filling), and the disrupted network releases free water. The hydrocolloids in the stabiliser blend increase viscosity by binding water in the continuous phase, form a protective network around protein particles in the acidic environment, and prevent moisture release from the disrupted structure. Galactomannans (locust bean gum and guar gum) together with thickeners such as xanthan gum are well documented to reduce syneresis and improve spreadability in acidic cheese systems.
In heat-treated (thermally processed, hot-filled) labneh products, the stabiliser also limits protein aggregation and the resulting grainy texture during heating.
Applications
- Labneh (traditional straining, separator and ultrafiltration methods)
- Fresh spreadable white brined cheese
- Cream cheese-type acid-set soft cheeses
- Strained yogurt and other concentrated fermented milk products
Key benefits
- Reduced surface moisture release throughout shelf life
- Fuller, smoother and glossier texture
- More consistent body despite seasonal milk variation
- Limited texture breakdown during pumping and filling
- Body support in low dry matter formulations, contributing to improved yield
Usage and dosage
The addition point depends on the production method. When added to milk before heat treatment, the stabiliser should be pre-blended with a carrier such as skim milk powder, dispersed using a high-shear mixer and fully hydrated during pasteurisation. When added to the concentrated curd (final mixing, hot processing), the product should be blended with salt and distributed homogeneously. Stabiliser blends of this type are typically used at 0.7–1.0 % in labneh and fresh cheese.
Optimum dosage should be determined through pilot trials based on the raw materials and formulation. Usage must comply with the Turkish Food Codex Food Additives Regulation and the applicable product communiqué.
Technical specifications
The technical data sheet (TDS) is available on request.
Packaging and storage
PROMEL stabiliser series products are supplied in 25 kg kraft bags. Store in a cool, dry place with bags sealed and away from odorous materials. The product is hygroscopic; once opened, protect from moisture.
Frequently asked questions
Should the stabiliser be added to the milk or to the curd?
In traditional and separator methods, adding to the milk ensures better hydration; however, a portion of the stabiliser may be lost with the whey. In ultrafiltration and hot-process methods, adding to the final product is more efficient. We can determine the best approach for your production line together.
Why is an additional stabiliser needed in UF labneh?
In ultrafiltration, whey proteins are retained in the product and can denature during heat treatment, creating a grainy, sandy texture. The stabiliser increases the viscosity of the continuous phase to keep these particles evenly distributed and maintains a smooth texture after homogenisation. In high dry matter products, it also limits syneresis throughout shelf life.
What could cause a rubbery texture in labneh?
Excessive stabiliser dosage or overly intense heat treatment can cause a rubbery texture. The dosage should be reduced and hydration conditions reviewed.
Is stabiliser use permitted under the labneh product communiqué?
Permission depends on the product definition and the relevant communiqué. Regulatory compliance should be verified for your specific product label and category.
Contact our technical team for a trial plan addressing syneresis and body issues on your labneh and fresh cheese line, and to request a PROMEL LBN05 sample.