company news about Application of Emulsification Thickening Stabilizer in Yogurt

Many manufacturers find that during the yogurt production process, there will be whey precipitation, structure unstable and other unfavorable condition, such like flavor mutation, etc. In this case, the manufacturers could choose emulsifier, thickeners, stabilizers and other ingredient to make improvements.

The stabilizers and thickeners in yogurt usually refer to macro-molecular 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.

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. Compound additives put up comprehensive abilities.

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 to be 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 which can reduce the usage of milk powder;

Providing strong resistance after shear and homogenize processing;

Make milk fat stable and avoid fat floating during storage.