STABILIZERS FOR SOY BEVERAGES Stabilizers are water-soluble polysaccharides extracted from land or marine plants or from microorganisms. Adding stabilizers helps create the network required to suspend particles, increase viscosity, and improve mouth-feel. They are used for thickening and stabilizing properties. There are many types of stabilizers available which are unique in their own way: Carrageenan, which is derived from red seaweed, is commonly used as a stabilizer in soy milk. The carrageenan forms a helix with negatively charge sulphate group. Carrageenans are grouped into kappa, lambda and Iota carrageenan according to their chemical composition. To achieve the best results while using carrageenan, the filling temperature will have to be less than 25 oC in order to form the carrageenan network. This network wills lose its gel strength if subjected to high temperature. Microcrystalline cellulose (MCC) is becoming increasingly polpular as a stabilizer in chocolate beverages. MCC is derived from plant fibres and is often used in combination with carrageenan for synergic effect. With shear, MCC forms a three-dimensional matrix and is not affected by temperature. When suspension of particles is required, gellan gum is often used. Gellan gum is produced by fermentation of algae. There are two types of gellan gum namely high acyl gellan gum and low acyl gellan gum. Gellan gum form gels in which particles are trapped. Pectin, mainly extracted from citrus peels is often used in low pH beverages. They are used as a gelling agent, thickening agent and stabilizer in food. THE CHALLENGE OF CHOCOLATE SOY DRINKS The challenge in getting a stable and uniform soy product lies in choosing the right emulsifier and stabilizer blend (E/S), especially in chocolate soy beverages. Under-dosing / unsuitable E/S will cause sedimentation whereas over-dosing will cause separation and/or gelation. Numerous factors have to be taken into consideration when using any E/S blends: The % of total solid, % of fat, % of protein, % and type of cocoa powder used all have some effect on the end product. Beside that, the type of heat treatment plays a part too: Pasteurization, ultra high temperature (UHT) and retort are the three common types of heat treatments used on soy beverages. Least heat is used in pasteurization hence the shorter shelf-life of the product. Retort will be the harshest heat treatment to soy beverage. The dosage of E/S need to be adjusted according to the type of heat treatment to be used. Creating a stable chocolate soy beverage is more difficult than a chocolate milk as it contains more fibres. By using a standard carrageenan system, the network will be not good enough to hold the cocoa particulates. A microcrystalline cellulose or gellan gum system will help in creating the network required for such application. Other factors such as filling temperature will also have an effect on the stability of the end product. Palsgaard has developed E/S solutions for filling temperature suited for both below and above 30 oC . In addition to the neutral pH soy beverage (see recipe suggestion in figure 1), we also have created an acidified soy drink with a low pH of around 4.0 (see recipe suggestion in figure 3). A refreshing soy drink that can be flavoured with juice concentrate such as orange, apple, mango and many others depending on local tastes and preferences. As it is a low pH beverage, please note that the heat treatment must be set to 110 oC / 4 sec, as low pH and high heat treatment will cause protein to be precipate out. INTEGRATED BLENDS OF EMULSIFIERS & STABILIZERS Palsgaard provides blended and integrated emulsifiers and stabilizer for use in soy beverages. In integrated blends emulsifiers and stabilizers are mixed and spray crystallized. This offers a number of advantages during production, such as: • Without the right emulsifier/ stabilizer system With the right emulsifier/ stabilizer system • • • • No dust formation during handling 100% uniform composition Dispersible at low temperature No pre-blending necessary Free flowing properties
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