GELATINE BASED STABILISERS FOR YOGHURT

GELATINE BASED STABILISERS FOR YOGHURT



YOGHURT STABILISERS ARE ADDITIVES USED TO IMPROVE THE TEXTURE, CONSISTENCY AND SHELF-LIFE OF YOGHURT PRODUCTS. GELATINE IS A COMMON STABILISER DERIVED FROM COLLAGEN, MAINLY EXTRACTED FROM ANIMAL BONES AND SKIN. 

ROLE OF GELATINE IN YOGHURT STABILISATION
  1. TEXTURE IMPROVEMENT: GELATINE HELPS CREATE A SMOOTH, CREAMY TEXTURE BY PREVENTING THE SEPARATION OF WHEY (THE LIQUID PORTION OF YOGHURT) AND PROVIDES A THICKER MOUTHFEEL.
  2. VISCOSITY ENHANCEMENT: IT THICKENS THE YOGHURT, MAKING IT MORE APPEALING TO CONSUMERS AND ENSURING THAT IT HOLDS ITS SHAPE IN PACKAGING.
  3. SHELF-LIFE EXTENSION: BY STABILSING THE MIXTURE, GELATINE CAN ENHANCE THE SHELF STABILITY OF YOGHURT BY REDUCING SYNERESIS (THE SEPARATION OF LIQUID).
BNEFITS OF USING GELATINE
  1. NATURAL SOURCE: GELATINE IS A NATURAL INGREDIENT, MAKING IT ATTRACTIVE TO CONSUMERS LOOKING FOR CLEAN-LABEL PRODUCTS.
  2. GELLING PROPERTIES: IT FORMS A GEL-LIKE STRUCTURE WHEN COOLED, AIDING IN THE STABILISATION OF YOGHURT.
  3. COMPATIBILITY: GELATIN CAN WORK WELL WITH OTHER COMMON YOGHURT STABILISERS, SUCH AS PECTIN OR CARRAGEENAN, TO ENHANCE THE OVERALL TEXTURE.
MANUFACTURING CONSIDERATIONS
  1. TEMPERATURE SENSITIVITY: GELATINE MUST BE DISSOLVED IN WARM WATER BEFORE BEING ADDED TO THE YOGHURT MIX TO PREVENT CLUMPING.
  2. pH LEVELS: THE SOLUBILITY OF GELATINE CAN BE AFFECTED BY THE ACIDITY OF YOGHURT, HENCE, IT IS CRUCIAL TO OPTIMISE pH LEVELS FOR UNIFORM DISTRIBUTION.
  3. CONCENTRATION: THE AMOUNT OF GELATINE USED MAY VARY DEPENDING ON THE DESIRED THICKNESS AND CONSISTENCY. TYPICALLY, CONCENTRATIONS RANGE FROM 0.5 - 1 % (W/V) OF THE TOTAL YOGHURT MIX.
REGULATORY CONSIDERATIONS
  1. SOURCE AND LABELLING: AS GELATINE IS DERIVED FROM ANIMAL SOURCES, IT IS IMPORTANT TO LABEL PRODUCTS APPROPRIATELY, PARTICULARLY FOR VEGETARIAN OR VEGAN CONSUMERS. ALTERNATIVES LIKE AGAR-AGAR OR PECTIN MAY BE USED IN PLANT-BASED FORMULATIONS.
  2. STANDARDS: ENSURE COMPLIANCE WITH FOOD SAFETY REGULATIONS AND STANDARDS SET BY FOOD AUTHORITIES (E.G. FDA, EFS) REGARDING THE USE OF GELATINE IN FOOD PRODUCTS.
POTENTIAL CONCERNS
  1. ALLERGENS: WHILE RARE, SOME INDIVIDUALS MAY HAVE ALLERGIES TO ANIMAL-DERIVED PRODUCTS.
  2. DIETARY RESTRICTIONS: VEGANS AND VEGETARIANS MAY AVOID PRODUCTS CONTAINING GELATINE DUE TO ITS ANIMAL ORIGINS.
Notes
CONTACT DYNAMIKO FOR PRICING AND ORDERING YOUR GELATINE BASED STABILISER.
FOR RECIPE FORMULATIONS OF YOUR PREFERRED YOGHURT PRODUCT:

ATTACHMENT: IFATCH FLEX SS900 SPECIFICATION

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