Hydrosol has announced that it has developed combinations of active ingredients with which manufacturers can produce yoghurt shakes from reconstituted milk – a great advantage, says the company, especially in hot countries where fresh milk is scarce. The stabilising system Stabimuls RMWW is said to have greatly enhanced the properties of yoghurt made from reconstituted milk. The reconstituted product can be processed in the same way as fresh milk.
Several challenges have to be met when developing yoghurt shakes, according to Hydrosol. Firstly, the pH of yoghurt is lower than that of classic milk shakes; secondly, the viscosity is already higher.
“The difficulty lies in developing a hydrocolloid compound that results in a stable foam in an acid environment,” said product developer Sebastian Barsch “On the one hand, the compound has to achieve the purpose of a stabiliser, and on the other hand the yoghurt shake must not gel. Moreover, the stabilising system must ensure an optimum, light mouth feel.”
This feat has been accomplished with the Stabisol MSM series. The synergistic effects of different hydrocolloids enable the functional systems to create a pleasantly foaming yoghurt shake – even with end products containing different percentages of yoghurt. The content can vary between 40 and 80 percent, and this, says Hydrosol, offers an attractive additional benefit from the point of view of economy. The lower yoghurt content does not affect the quality of the product. Stabisol MSM is claimed to give any yoghurt shake a creamy mouth feel and produces a stable foam that comes about after only brief shaking and ensures a special, characteristic taste experience.
Nevertheless, the stabilising system is said to be simple to use – an important requirement. First, a reconstituted milk product is made up from dried milk and water with the aid of Stabimuls RMWW. Bacterial cultures then turn this into yoghurt, which is processed into a yoghurt shake with stabilising systems from the Stabisol MSM series. To do this, the functional system is blended with hot water, which serves to activate the stabiliser. The mixture is then added to the yoghurt. This step is followed by a swelling time which ensures that the stabiliser mixture combines with the yoghurt to form a protective colloid for the protein.
With the aid of Stabisol MSM, Hydrosol says that dairies can create new, top-selling products from reconstituted milk on their existing plant – and that in several different flavours; the yoghurt shake can easily be mixed with flavourings, fruit preparations or fruit juice concentrates.
