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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.
CROSSLINK® LASSI is a binder based enzyme designed to strengthen the protein network in fermented dairy beverages like lassi. Enzyme forms natural covalent crosslinks between milk proteins—mainly casein (and whey proteins, where available)—by creating stable bonds between specific amino acids. This controlled “protein knitting” improves the internal structure of the lassi without changing its authentic taste.
As a result, the lassi becomes smoother, creamier, and more consistent, with higher viscosity and better body. The strengthened protein matrix also binds free water more effectively, helping to reduce whey separation (whey-off/syneresis) during storage and improving stability under handling, transport, and chilled shelf life.
Dosage depends on curd base quality, solids, dilution ratio, sugar/fruit load, and target viscosity.
Typical range: 80-150 gram of 1000 Litre Milk