Solutions for set yogurt The premium solution for set yogurt The outstanding functional properties of Palsgaard ® AcidMilk 305 ensures an excellent structure of the set yogurt and a great mouth-feel. Thoroughly tested Palsgaard ® AcidMilk 305 immediately shows its superior functionality in set yogurt. Its excellent water binding capacity prevents syneresis when adding as little as 0.70%. At the same time Palsgaard ® AcidMilk 305 gives a very pleasant body to the yogurt. Palsgaard ® AcidMilk 305 can be used in both set yogurt produced from fresh milk as well as recombined milk and it also works well in low fat yogurt. The gelatine-free choice for set yogurt Palsgaard® AcidMilk 342 is the preferred solution by yogurt manufactures wishing to avoid gelatine. The unique composition provides excellent water binding and gelation characteristics. This makes it an excellent choice for controlling viscosity and texture in set yogurt without the use of gelatine. Palsgaard® AcidMilk 342 is produced with specially selected milk proteins, which, at the right dosage, form a firm, smooth and elastic gel-like texture. This is very effective in reducing syneresis. Palsgaard® AcidMilk 342 is developed so that it can replace e.g. Palsgaard ® AcidMilk 305 one-to-one in the recipe. This means that you can switch product without having to change other raw materials or parameters in the product / production. Figure 1: Set yogurt whey separation Figure 1: Set yogurt whey separation 50 % whey separation 40 30 20 10 0 0 0.5 1.0 1.5 % added Figure 2: Set yogurt viscosity Figure 2: Set yogurt viscosity 4500 4000 3500 3000 2500 2000 0 0.5 1.0 1.5 % added Viscosity (cps) Palsgaard® AcidMilk 305 Palsgaard® AcidMilk 342 Palsgaard® AcidMilk 305 Palsgaard® AcidMilk 342
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