Dairy manufacturers can now produce yogurt shakes from reconstituted milk with Hydrosol's stabilizing system, Stabimuls RMWW. The system has enhanced the properties of yogurt made from reconstituted milk allowing the product to be processed in the same way as fresh milk.
Certain challenges have to be met when developing yogurt shakes—the pH of yogurt is lower than that of classical milk shakes and the viscosity is higher. "The difficulty lies in developing a hydrocolloid compound that results in a stable foam in an acid environment," said Sebastian Barsch, product developer. The compound has to achieve the purpose of the stabilizer, but without the yogurt shake gelling. The stabilizer must also ensure a light mouthfeel.
Hydrosol's Stabisol MSM series accomplishes these challenges. The synergistic effects of different hydrocolloids enable the functional system to create a foaming yogurt shake, even with end products containing different percentages of yogurt—the content can vary between 40% and 80%. Yogurt content however, does not affect the quality of the product.
The stabilizing system is also easy to use. A reconstituted milk product is first made up from dried milk and water using Stabimuls RMWW, which is then turned into yogurt via bacterial cultures. Next, it's processed into a yogurt shake using stabilizing systems from the Stabisol MSM series. The system is blended with hot water to activate the stabilizer, then the mixture is added to the yogurt followed by a swelling time to ensure the stabilizer mixture combines with the yogurt to form a protective colloid for the protein. Stabisol MSM allows dairies to create products from reconstituted milk on their existing plant. The yogurt shake can be mixed with flavorings, fruit preparations or fruit juice concentrates.
Certain challenges have to be met when developing yogurt shakes—the pH of yogurt is lower than that of classical milk shakes and the viscosity is higher. "The difficulty lies in developing a hydrocolloid compound that results in a stable foam in an acid environment," said Sebastian Barsch, product developer. The compound has to achieve the purpose of the stabilizer, but without the yogurt shake gelling. The stabilizer must also ensure a light mouthfeel.
Hydrosol's Stabisol MSM series accomplishes these challenges. The synergistic effects of different hydrocolloids enable the functional system to create a foaming yogurt shake, even with end products containing different percentages of yogurt—the content can vary between 40% and 80%. Yogurt content however, does not affect the quality of the product.
The stabilizing system is also easy to use. A reconstituted milk product is first made up from dried milk and water using Stabimuls RMWW, which is then turned into yogurt via bacterial cultures. Next, it's processed into a yogurt shake using stabilizing systems from the Stabisol MSM series. The system is blended with hot water to activate the stabilizer, then the mixture is added to the yogurt followed by a swelling time to ensure the stabilizer mixture combines with the yogurt to form a protective colloid for the protein. Stabisol MSM allows dairies to create products from reconstituted milk on their existing plant. The yogurt shake can be mixed with flavorings, fruit preparations or fruit juice concentrates.
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