VIBY J, Denmark—In response to growing demand for natural drinkable yogurts that include functional milk proteins, Arla Foods Ingredients launched Nutrilac® YQ-5215, a unique, clean-label alternative to traditional stabilizers such as pectin.
“We experience a growing demand from manufacturers who wish to remove the pectin from their recipes. Using our protein, it is possible to produce yogurt with a natural profile and perfectly adapted to the preferences of individual markets," said Torben Jensen, application group manager.
Stabilizer addition is widely accepted as a means of countering whey separation and sedimentation in drinking yogurt. This maintains an appealing appearance and homogeneous texture throughout shelf life. Nutrilac YQ-5215 has been tested against pectin in low-fat formulations with 1%, 2% and 3% total protein content. In all cases, the functional milk protein performed on a par with pectin, providing the necessary stability to prevent separation and ensure a refreshing, clean mouthfeel.
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