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Stabilizer Yogurt drinks
HM pectin with a DE above 70% is used as stablilizer of protein in acid milk drinks. At pH around 3.7 to 4.2, pectin is negatively charged, pectin molecules can protect protein molecules by hydrophobic interaction and electrostatic repelling to prevent the aggregation of casein particles and serum separation during heat processing. The recommended dosage is 0.1% to 0.2%.
Both LMC and LMA can be used in yogurt prodcuts. Generally, the recommended addition is about 0.1% to 0.2%. Set yogurt adding with pectin can get improved firmness, besides, pectin can avoid fruits floatation and make them distribute evenly in stirred fruit yogurt. Compared to other hydrocolloid, e.g. starch, yogurt stablilized with pectin can get more creamy mouth-feel and flavor release. Action with other hydrocolloid, pectin can help to reduce the tendency towards syneresis.

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