Propylene glycol alginate Yoghourt

Application of PGA in Yoghourt

Although stabilizers are often added into yoghourt, precipitation phenomena still occur in most products. Yoghourt with gelatine as stabilizer is mostly forbidden by vegetarians and Jewish rules and the results are also not so satisfactory, while carrageenan is not so stable in acid dairy products with low pH value. Yoghourt with the addition of pectin as stabilizer can be stored for longer periods, but the texture of products gets hard easily and the cost is not low. However, adding too much starch into yoghourt can lead to excessively sticky taste and high calories. Now a more effective stabilizer can be used in yoghourt to produce better taste and stability—PGA (propylene glycol alginate).

 

Advantages of Using Propylene glycol alginate in Yoghourt

 

1). Propylene glycol alginate can provide yoghourt products with natural texture and taste, and it can still show this property well even under the condition of reducing the addition of solid contents.

2). Propylene glycol alginate can effectively prevent the products from forming the unsightly and rough surface and make the products smooth and glossy in appearance.

3). Propylene glycol alginate can fully mix with all the other ingredients and can be used in any range of pH value during fermentation. Furthermore, it is easy to evenly disperse in yoghourt. PGA is excellent both in dispersibility and in solubility, and can remain very stable during the whole process of heating.

 

4). In yoghourt, Propylene glycol alginate can not only act as the stabilizer, but also provide with emulsifying effects. Moreover, it enables fatty yoghourt to be smooth, mellow and better in taste.

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