Pectin Based Stabilization for Improved Yoghurt Structure
In acidic dairy products, protein stability presents persistent manufacturing challenges. When milk proteins encounter acidic conditions (pH 3.5-4.6), their electrostatic properties change dramatically, leading to aggregation and precipitation. These effects become particularly pronounced in low-fat formulations, where reduced protein-fat interactions can result in phase separation and compromised texture.
The fundamental challenge lies in maintaining protein suspension and desired rheological properties while preserving the product's sensory attributes and probiotic viability across shelf life.
This page brings together solutions from recent research—including optimized pectin-flaxseed gum combinations, high-viscosity pectins with specific esterification profiles, and galactomannan-based stabilizer systems. These and other approaches provide manufacturers with practical strategies for achieving stable, high-quality acidic dairy products even in challenging low-fat applications.
1. Stabilizer Composition with Flaxseed Gum, Pectin, and Galactomannan for Casein Suspension in Acidic Milk Beverages
Hangzhou Weio Biotechnology Co., Ltd., HANGZHOU WEIOU BIOLOGICAL SCIENCE AND TECHNOLOGY CO LTD, 2022
Stabilizer for acidic milk-containing beverages that prevents precipitation and settling of casein proteins in acidic environments. The stabilizer is a combination of flaxseed gum, pectin, and galactomannan. The stabilizer formulation provides improved stability compared to single polysaccharide stabilizers like CMC or pectin alone. The flaxseed gum and pectin ratio of 2:3 is crucial for stability. The galactomannan is used in small amounts.
2. Acidic Milk Beverage with High Viscosity Pectin Exhibiting Specific Esterification and Calcium Reactivity
NITTA GELATIN INC, 2018
Acidic milk beverage with improved stability and flavor profile, particularly for low-fat dairy products. The beverage contains pectin with unique properties, including high viscosity, specific degree of esterification, and calcium reactivity. This pectin enables the beverage to maintain its texture and prevent precipitation or aggregation even when the non-fat milk solid content is low. The pectin's characteristics allow the beverage to exhibit excellent flavor stability and refreshing properties, particularly when consumed at low pH levels. The beverage formulation is compatible with a wide range of microorganisms, including probiotics, and can be produced using a simplified manufacturing process.
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