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Protein Binder & Blend of Enzymes for Smooth, Stable Lassi
For Better Body, Smooth Flow & Long-Lasting Stability in Lassi
CROSSLINK LASSI™ is a specialized Protein Binder and Blend of Enzymes designed to improve lassi quality, stability, and mouthfeel in commercial dairy production. Whether you manufacture sweet lassi, salted lassi, masala lassi, fruit lassi, or diluted lassi beverages, CROSSLINK LASSI™ helps you achieve a homogeneous, smooth, and stable product with reduced whey separation and consistent viscosity.
In real-world production, lassi performance varies due to differences in curd base quality, acidity, milk solids, culture activity, dilution ratio, sugar loading, fruit addition, shear during blending, and cold-chain movement. CROSSLINK LASSI™ is designed to handle these challenges and deliver a stable, pourable lassi that maintains texture and appearance throughout shelf life.
Common Problems in Lassi Manufacturing
• Whey separation / phase separation after dilution or storage
• Thin body or inconsistent viscosity batch-to-batch
• Grainy, rough mouthfeel (especially with high acidity or variable curd)
• Water release after shaking, transport, or chilling
• Texture breakdown in fruit lassi due to process stress
• Inconsistent flow behavior for filling and packaging lines
CROSSLINK LASSI™ is used to improve the texture, viscosity, and stability of lassi by reducing whey separation and maintaining a smooth, homogeneous body.
Lassi separation happens when the protein network is weak or unable to hold water consistently, especially after dilution, high shear mixing, or cold storage. CROSSLINK LASSI™ improves stability and reduces phase separation.
Yes. It improves body and viscosity, providing a stable thickness that remains consistent over shelf life.
Yes. It works well for both sweet and salted lassi, including masala and flavored variants.
Yes. It supports better texture and stability in fruit lassi systems, helping reduce water release and improving uniformity.
No. When used at recommended dosage, it improves texture and stability without changing the intended taste or flavor profile.
Yes. It improves shake stability and reduces separation caused by movement and chilled storage.
Yes. By minimizing separation and improving mouthfeel, it helps maintain consistent quality and reduces customer complaints.
Dosage depends on curd base quality, solids, dilution ratio, sugar/fruit load, and target viscosity.
Typical range: 80-150 gram of 1000 Litre Milk