I do not know whether you have the habit of drinking yogurt every day in our daily lives, or in the purchase of yogurt will not pay attention to the ingredients list on the yogurt box, and said, a brand of yogurt to leave an impression is actually from a variety show, so the next to introduce you to the yoghurt, say the application of edible gelatin in this yoghurt.

 Friday, is a good day, for many office workers, students party, survive Friday, there are two days of holiday. Friday, is also a number of television programmes ratings must compete for the day, as a senior fan of a variety show, every day in the counting stars, looking forward to the moon waiting for its arrival, to say that this variety show left a deep impression in addition to the funny games, exaggerated action, there is also a brand of yoghurt la, after all, the host of the programme, the guests have something to drink a little bit, the impression can not be deep, it is a good idea. So the next step is to introduce you to this yoghurt, talking about the application of edible gum in this yoghurt.

It is normal to find edible gum in yoghurt. If you pay attention to the ingredient list on the package when you buy or drink yoghurt, you will see gelatine, pectin, carrageenan, modified starch and other commonly used additives, which are in fact edible colloids. Edible colloids play an important role in yoghurt.

Edible Gums in Yoghurt

We know that yoghurt is made from fresh whole milk as raw material, dairy products made by lactic acid bacteria fermentation, carrageenan applied to yoghurt, can improve the texture of yoghurt, flavour viscosity, at the same time, carrageenan can also be formed through the interaction with the milk components of the mesh, binding water and increase the viscosity of yoghurt, the dosage of reference for the 0.1% -0.3%.

Gelatin is a source of animal, elastic texture of the colloid, add gelatin in yoghurt, can enhance the aroma of yoghurt taste, but also to extend the shelf life of yoghurt, the recommended dosage of 0.1% -0.2%.

Pectin is divided into low-methoxy pectin and high-methoxy pectin, generally used in yoghurt is low-methoxy pectin, in yoghurt mainly play a smooth, enhance the role of gloss, the recommended dosage of 0.1% -0.15%.

Modified starch is also used in yoghurt, in yoghurt can play a role in thickening, prevent whey precipitation, increase the consistency and taste of products, improve the brightness of the product and reduce the amount of gum. When the fermentation system of yoghurt is reduced to the isoelectric point of casein, casein is denatured and solidified, generating casein microgelatin particles connected to the three-dimensional mesh system of water skeleton into curd, adding modified starch will not be directly used by lactic acid bacteria, can be filled with the skeleton, binding free water, and maintain the stability of the system. ---- Source: China Chuanglian Edible Gum Network