Application of Propylene glycol alginate in Yoghurt

Application of Propylene glycol alginate in Yoghurt

At present, as a kind of milk with high nutritional value, yoghurt is deeply loved by consumers and is also one important source of beneficial lactic acid bacteria.

Yoghurt with gelatine as the stabilizing agent is mostly forbidden by vegetarians and Jewish doctrines so the result is not so ideal. Carrageenan is not so stable in acid dairy products with low pH value and yoghurt with pectin as the stabilizing agent can keep for long but the products get hard easily in texture and the cost is also very high. When starch is used in yoghurt, large usage amount may lead to the excessively sticky taste and high calories.

There is a more effective stabilizing agent that can be used in yoghurt and produce a superior taste and better stability, that is, PGA (propylene glycol alginate).

Advantages of PGA in yoghurt

 

1). propylene glycol alginate helps to give yoghurt products a natural texture and taste and even under the condition of the reduction in the addition of dairy solid substance, it can still well display such a feature.

2). propylene glycol alginate (PGA) can effectively prevent products from forming inaesthetic and rough appearance and make the appearance of products smooth and glossy.

 

3). It can totally mix with all the other ingredients and can be applied during fermentation in any range of pH value. Furthermore, under the condition of gently stirring, PGA can be easily and well distributed in yoghurt. PGA is comparatively excellent in dispersibility and solubility and is also very stable during the whole heating process.

4). propylene glycol alginate PGA can not only act as a stabilizing agent in yoghurt, but also provide with emulsification. It also helps to make ester yoghurt smooth, mellow and tasty.

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