No fat or low-fat yogurts often lack mouth-feel and stability. The most common defect is whey separation, which is difficult to overcome as the yogurt curd is very sensitive to changes. The charge of the milk protein changes from negative to positive during fermentation/acidification. Low methylester amidated pectin is suitable (if permitted) to improve the texture of fermented cup yogurts and can replace milk powder often added for this reason, without a negative impact on mouth-feel and texture.
Our quick-reference trouble-shooting guide and recommendations should assist QC, Product Development and Production staff in identifying and clarifying process/production and finished product problems and faults and giving them possible solutions and options for overcoming the problems.
It is separated into the sections ‘Incidents during production‘ and ‘Incidents in finished product‘.
The columns in the guide are:
Observations, problems and incidents occurring in production or in the product.
Possible reasons for the incident.
Possible causes affecting the performance of the used pectin.
Possible actions to solve the problem or to prevent it in future.
An informative article from Nesha Zalesny, co-author of the Quarterly Review of Food Hydrocolloids from IMR International, mentioning LBG, guar and tara gum “to modify the mouthfeel of the beverage”, and “HM pectin and citrus fibre with native HM pectin for the stabilization of the protein in low pH beverages with protein”.
An informative article from IFF’s principal application specialist, mentioning LBG “to achieve a creamier texture” and carob protein as a “multi-functional option on the protein side, useful for providing nutrition and texture”.
New Product Application Bulletin available now, please use the button below to download.
Healthy nutrition and regular exercise are the prerequisites for physical and mental well-being.
If you want to do something for your health, you should first look at your diet. The rule of thumb is ‘less fat, more fibre’. Nutritionists recommend a daily fibre intake of at least 30 g. That’s almost twice as much as an adult eats on average. A simple means of enriching the daily diet with fibre is VIDOFIBRES BF 5 sugar beet fibre.
Regular consumption of VIDOFIBRES BF 5 helps to counteract the increase in cholesterol levels. Fluctuations in blood sugar levels are reduced — an essential factor, especially for people with diabetes. Meals enriched with VIDOFIBRES BF 5 saturate particularly quickly due to the high fibre content and help cope with weight gain problems. Also, the fibres absorb liquid and swell strongly. This prevents constipation, the widespread disease of civilization. VIDOFIBRES BF 5 is naturally gluten-free (<5ppm) and thus offers a valuable contribution to a fibre-rich diet for gluten intolerance. Unlike oats and wheat bran, VIDOFIBRES BF 5 does not affect the absorption of zinc and iron.
With VIDOFIBRES BF 5 (5 times its weight in water binding) the user has the choice between a range of particle sizes from very fine to coarse to un-milled and even rolled flakes.
VIDOFIBRES BF is a pure natural product of the fertile fields of Switzerland. With more than 70 % healthy fibres, approx. 1/4th of which are soluble fibres. VIDOFIBRES BF offers commercial kitchens excellent ways to create texture, thicken and enrich a wide variety of foods with fibre simply and naturally without compromising the original taste or product characteristics.
VIDOFIBRES BF is economical – often, the food becomes even cheaper. VIDOFIBRES BF binds water particularly well. This property is not affected by the preparation method or by freezing or thawing.
The user chooses between VIDOFIBRES BF 5 and BF 10, representing 2 grades in WBC (Water Binding Capacity), and can choose among a range of particle size from very fine to coarse to un-milled, and even rolled flakes.
Many bakeries, large and small, use VIDOFIBRES BF 5 every day. Sugar Beet Fibre is most commonly used in soft bread production, but even biscuit manufacturers have changed their recipes in favour of VIDOFIBRES BF.
VIDOFIBRES BF 5 enriches your dough with fibres and gives it several positive properties without affecting its characteristic features. VIDOFIBRES BF 5 binds water especially well during normal baking processes: in a dough, approximately 3 – 4 times its own weight. Higher water content makes the bread not drying out as quickly, and it stays fresh longer. Besides, the bread is softer, making it look even fresher. VIDOFIBRES BF 5 is equally suitable for light as well as for dark loaves of bread.
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