texturising of ferm milk products - herbstreith & fox · protein gel, is an integral part ......
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HERBSTREITH & FOX Corporate Group • Turnstraße 37 • 75305 Neuenbürg/Württ. • Germany
Phone: +49 7082 7913-0 • Fax: +49 7082 20281 • [email protected] • www.herbstreith-fox.de
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TEXTURISINGof Fermented Milk Products
Set yoghurts, stirred or layered fruit yoghurts,
curd cheese and buttermilk desserts with their
undisputedly fresh and healthy image have
always been very popular with the consumer.
Fermented milk, the so-called "white mass", a
protein gel, is an integral part of all of these
products.
In the past years, virtually boundless combina-
tion possibilities with fruit, pastry or also
functional components, in conjunction with
optimised manufacturing technologies have re-
sulted in innovative additions to product ranges
in this field, such as the introduction of seasonal
products or products aimed at specific target
groups.
This has strengthened and even expanded the
market position of these products.
The consumer has very high demands on fer-
mented milk products. A typical taste, an appea-
ling look as well as a very specific consistency
are expected.
Both the recipe and the manufacturing techno-
logy are extremely important for the quality of
yoghurt or curd cheese products.
During the fermentation of milk, the proteins
undergo structural changes. Casein micelles
agglomerate, forming a three-dimensional net-
work, the characteristic acid gel. Constitution
and stability of this gel structure greatly depend
on the raw material used, the processing of the
raw material, the fermentation and on the pro-
cess. Subjecting the raw material to heat treat-
ment or increasing the solids content of the milk
by adding, for example, skimmed milk powder
or whey proteins, has a positive effect on the
gel structure. In stirred products, the process
after fermentation has to ensure that a maxi-
mum of this structure is maintained in the form
of viscosity.
Pectin is a heteropolysaccaride with partly este-
rified polygalacturonic acid as its main compo-
nent and is mostly obtained from the raw mate-
rials apple pomace and citrus peel. One distin-
guishes between high methylester, low methyl-
ester and low methylester amidated pectins, all
of which differ in their stabilising, gelling and
thickening properties.
In the white mass application, pectin adds a
smooth texture as well as surface gloss to the
products and prevents or reduces serum sepa-
ration during storage and transport.
In this application, pectin is added as a stabili-
sing agent before fermentation. The stabilising
effect occurs as a result of a partial coating of
the protein surface by the pectin, which contri-
butes to the strengthening of the casein net-
work and thus the solidification of the acid gel.
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HERBSTREITH & FOX Corporate Group • Turnstraße 37 • 75305 Neuenbürg/Württ. • Germany
Phone: +49 7082 7913-0 • Fax: +49 7082 20281 • [email protected] • www.herbstreith-fox.de
Acid gels are relatively weak gels and have
therefore a tendency to serum separation, the
so-called syneresis. This impairs the transporta-
bility of the products. Syneresis may also occur
during storage, especially at higher temperatu-
res, due to the contraction of the acid gel. This
increasingly occurs in low-fat and low-soluble-
solids products.
In order to prevent or reduce the tenden-
cy to syneresis, the solids content of the
milk can be increased. More interesting is
stabilisation using a hydrocolloid, as – be-
sides reducing the tendency to syneresis
– adding a hydrocolloid may also enhance
organoleptic properties, such as body,
mouthfeel, firmness, creaminess and sur-
face habit.
To prevent syneresis in and to add texture
to the white mass, starch, gelatine, agar-
agar and, ever increasingly, pectins are
used.
As a fruit component with a generally
positive image, pectin has long been used
as a stabilising agent in drinking yoghurt
products. Here pectin acts as a protective colloid
inhibiting protein agglomeration and protecting
the proteins towards dehydration and sedimen-
tation during thermisation.
Also by texturising of fermented milk products,
pectins have the benefit of being a natural and
thus consumer-friendly food additive that is
also of economic interest on account of its low
dosage.
Pectin Amid CM 025-A, a combination of speci-
fically selected pectins, is recommended for the
production of set yoghurts. Adding this pectin
type at an optimum dosage yields a smooth and
firm yoghurt gel. The tendency to syneresis,
which increasingly occurs in low-fat and low-
soluble-solids products is significantly reduced.
Pectin can completely or partially replace the
milk powder, which is added to increase the
solids content, and therefore contribute to cost
reduction. The improved storage and transport
stability of the products is a further benefit.
Stirred yoghurts should have a creamy texture
and should be able to be stirred easily and
smoothly even at high viscosity. Pectin Amid
CM 025, another specifically selected pectin, can
help fulfil these requirements. A smooth and
glossy surface, good structure and a low ten-
dency to syneresis bestow on products made
with this pectin an optimum appearance also
over longer storage periods and provide them
with stability during transport.
The benefits of Pectin Amid CM 025-A may
also be utilised for stirred yoghurts.
Depending on recipe, technology and required
effect in the final product the pectins are used
in a dosage range of 0.05 - 0.2%.
Mainly soy but also other vegetable proteins
more and more are used as raw material in
fermented products alternatively to milk pro-
teins. To gain required product properties like
firmness, viscosity etc. pectins there can be
used as well.
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HERBSTREITH & FOX Corporate Group • Turnstraße 37 • 75305 Neuenbürg/Württ. • Germany
Phone: +49 7082 7913-0 • Fax: +49 7082 20281 • [email protected] • www.herbstreith-fox.de
As watersoluble hydrocolloids, pectins also form
strong hydrated zones resulting, on the one
hand, in a creamy mouthfeel and, on the other
hand, in a reduced tendency to syneresis.
As pectin is added before fermentation, an opti-
mum stabilisation dosage – as recommended –
is of utmost importance in order to prevent the
coagulation of the neutral milk (sweet coagula-
tion), which would result in a grainy, unstable
product.
To meet the various demands made on yoghurt
and curd cheese products Herbstreith & Fox has
a whole range of pectin types on offer. In this
application, low methylester and low methyl-
ester amidated pectins are used.
Pectin Amid CM 020 and Pectin Classic AM 901
have been used for years in the stabilisation of
the white mass:
• Pectin Amid CM 020 is an all-round pectin
that is used in both set and stirred yoghurts.
This pectin type reacts most flexibly and can
be used with any type of yoghurt process
control without a problem.
• The non-amidated Pectin Classic AM 901 is
the first choice in organic products, often in
combination with other hydrocolloids.
In addition to the above standard types, H&F
has developed two new pectins that are cus-
tom-tailored to the varying demands on set
and stirred yoghurts:
• Pectin Amid CM 025-A
• Pectin Amid CM 025
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HERBSTREITH & FOX Corporate Group • Turnstraße 37 • 75305 Neuenbürg/Württ. • Germany
Phone: +49 7082 7913-0 • Fax: +49 7082 20281 • [email protected] • www.herbstreith-fox.de
Furthermore, by the use of a combination with
Herbacel AQ Plus Citrusfaser* a further increase
of the stability can be achieved. Additionally,
the white mass shows an extremely creamy
texture and a pleasant mouthfeeling at a very
PRODUCT OVERVIEW - H&F PECTINS
low tendency to syneresis. With the use of
Herbacel AQ Plus the product can additionally
be called “high-fibre” if the dosage of fibres
corresponds with the legal standards.
*Herbacel AQ Plus Citrus Fibre is a product of HerbafoodIngredients GmbH, www. herbafood.com
Pectin Amid CM 020 amidatedcitrus pectin
application in set and stirredfermented milk products
increase of firmness andreduction of syneresis
Pectin Amid CM 025 amidatedcitrus pectin
preferred in stirred fermentedmilk products
increase of viscosity and creaminess, smooth and glossy texture, reduction of syneresis
Pectin Amid CM 025-A amidatedcitrus pectin
preferred in set fermented milkproducts, but also benefits instirred fermented milk products
increase of firmness, smooth surface, smooth gel, reduction ofsyneresis
Pectin Classic AM 901 apple pectin application in set and stirredfermented milk products, espe-cially in organic products oftenin combination with otherhydrocolloids
increase of firmness, reduction of syneresis
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HERBSTREITH & FOX Corporate Group • Turnstraße 37 • 75305 Neuenbürg/Württ. • Germany
Phone: +49 7082 7913-0 • Fax: +49 7082 20281 • [email protected] • www.herbstreith-fox.de
RESEARCH AND DEVELOPMENT
HERBSTREITH & FOX CORPORATE GROUP
24/01/2007
Set and Stirred Yoghurt
Product Pectin Amid CM 020
1.2g Pectin (= 0.12%)
30g skimmed milk powder
60g sucrose
909g whole milk
yoghurt culture
Input: approx. 1000g
pH-value: approx. 4.6
• Mix dry ingredients (pectin, skimmed milk powder and sugar)
• Stir mixture into cold milk (Ultra Turrax®)• Leave to swell for 1 hour• Heat solution to 85°C, 20 minutes• Homogenise at 100 bar• Leave to cool to 43 - 45°C• Add yoghurt culture, fill into containers• Allow to ferment to a pH-value of 4.5 - 4.6• Leave yoghurt to cool to 7°C
Herbstreith & Fox KG Recipe
In the manufacture of stirred yoghurt the yoghurt is being glazed after acidification and
cooled to 20°C. Then the fruit preparation (20%) is mixed in the yoghurt before bottling.
In set and stirred yoghurt pectins provide texture and prevent syneresis.
Herbstreith & Fox offers pectins to stabilise
fermented products like set or stirred yogurts,
curd cheese or buttermilk desserts as well as
soy yogurts and to give them their structure.
These pectins offer the opportunity to the user
to reach special product properties accordant
to his demands and possibilities.