Nutrilac YQ-5215 serves as a unique, clean-label alternative to traditional stabilisers such as pectin.
“We experience a growing demand from manufacturers who wish to remove the pectin from their recipes,” said Torben Jensen, application group manager. “Using our protein, it’s possible to produce yogurt with a natural profile, and perfectly adapted to the preferences of individual markets.”
Stabiliser addition is widely accepted as a means of countering whey separation and sedimentation in drinking yogurt. This maintains an appealing appearance and homogeneous texture throughout shelf life.
Arla Foods Ingredients has tested Nutrilac YQ-5215 against pectin in low-fat formulations with 1%, 2% and 3% total protein content. In all cases, the functional milk protein performed on a par with pectin, providing the necessary stability to prevent separation and ensure a refreshing, clean mouthfeel.
Source: Arla Foods Ingredients
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