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Many manufacturers find that during the yogurt production process, there will be whey precipitation, structure and flavor, etc. In this case, the manufacturers will choose emulsifier, thickeners, stabilizers and other products, why choose these additives, mainly because these additives can Help solve the above problems.
The stabilizers and thickeners in yogurt usually refer to macromolecular substances that can be dissolved in water and fully hydrated under certain conditions to form a viscous and slippery solution, also known as food glue. It is an important type of food additive that has a wide range of uses in the food industry. Thickeners can effectively improve the quality and performance of food. The stabilizer can change the sedimentation speed of the protein, so that it has a better suspension effect and prolongs the shelf life.
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Emulsification stabilizers or emulsification thickeners, etc., are usually called compound additives/ compound stabilizers, because a single addition of one type of additive cannot solve all the problems. Need to compound additives.
What is compound food additives?
Compound food additives are to improve food quality and facilitate food processing. Two or more single types of food additives, with or without auxiliary materials, are mixed by physical methods. Homogeneous food additives.
What does the emulsifying thickener in yogurt generally do?
Functions:
Prevent the precipitation of whey, and yogurt with fruity/fruity ingredients can also suspend fruit juice particles;
The product structure is changed to enhance the creamy taste and fresh flavor release;
Providing an appropriate consistency can reduce the amount of milk powder;
Strong resistance to shear processing;
stable milk fat to avoid fat floating during storage;
Time：2021-12-30
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