Mengniu Dairy

Last updated January 21, 2026

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Probiotic polysaccharide matrix stabilization: Mengniu DairyRecent Research Landscape

The technical lever is the engineering of a zero-sugar, zero-fat liquid matrix using lactic acid bacteria fermentation and aeration. This creates a stable, functional beverage structure that mimics traditional mouthfeel without caloric density.

What technical problems is Mengniu Dairy addressing in Probiotic polysaccharide matrix stabilization?

Probiotic viability loss

(5)evidences

The keywords focus on maintaining active lactic acid bacteria in complex fruit tea matrices. Solving the degradation of live cultures in liquid environments ensures functional efficacy and shelf-life stability.

Multiphase beverage structural instability

(3)evidences

Plant-based and aerated dairy systems suffer from physical instability where solids settle or liquids decouple. Preventing this ensures shelf-life stability and consistent sensory quality.