IMPROVING TEXTURE STABILITY IN MAGEU WITH ADVANCED STABILISER SYSTEMS

IMPROVING TEXTURE STABILITY IN MAGEU WITH ADVANCED STABILISER SYSTEMS

One of the common challenges in MAGEU production is the tendency of maize meal to form a solid gel during storage, negatively affecting product texture, consistency, and consumer acceptability.  Addressing this requires the use of an effective stabiliser system that maintains a smooth, drinkable viscosity over time.

Excellent results have been achieved with IfaTech Flex DY 300a, which has proven highly effective in preventing gel formation while preserving the desired mouthfeel of the final product. A recommended dosage range is 1.08 - 2.00 % as a practical starting point for most formulations.

With the inclusion of this stabiliser, manufacturers may also consider reducing maize meal content by up to 1.00 %, dependig on the desired product consistency and cost optimisation strategy. However, it is advisable to initially maintain the current formulation and focus on stabiliser performance before making further adjustments.

In addition, successful trails have been conducted using LYOFAST Y 258 / 259 A, indicating its compatibility within Mageu applications.

See attached specifications for more information on the culture and stabiliser.
* Specification: Lyofast Y 258 / 259 A
* IfaTech Flex DY 300a
Notes
For pricing & orders: order@dynamiko.co.za
For technical support: retha@dynamiko.co.za / technicalinfo@dynamiko.co.za


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