Stabilizers (pectin, xanthan)

Pectin is a natural polysaccharide found in fruits. In dairy, high-methoxyl (HM) and low-methoxyl (LM) pectin are both used depending on the product. Prevents whey separation (syneresis)
Xanthan gum is a microbial polysaccharide produced by Xanthomonas campestris. It is extremely effective at providing strong, stable viscosity. Powerful thickener, Excellent stability, Prevent separation,

Especially important in:
Yogurt
Drinkable yogurt
Sour cream
Cultured dairy beverages