A stabilizer is usually added to the yogurt and another added to the fruit prep. However, the new pectin does the work of both.
It has a similar viscosity to a combination of pectin and starch together, but with a 50% longer shelf life. When the pectin is added in the fruit preparation, the stabilization is carried into the final yogurt drink product, so no other stabilizer is needed. It also offers the flavor release that pectin is known for, with a smooth and rich mouthfeel, and no aftertaste or lumping due to the calcium reactivity of the pectin.
All yogurt fruit bases are formulated with three main ingredients: fruit, sugar and a stabilizer. Choosing the right stabilizer is important to prevent syneresis, and improve texture and color. The most popular are starch and pectin.
Starches can control moisture and mouthfeel but offer limited stability over the shelf life. However, only a few starches can be considered suitable for clean label products. Pectin is another popular choice and it is available in amidated and conventional style. Gelling is one of its main properties. Amidated pectin provides a desirable, gel-like consistency and stability but it cannot be used in organic formulations. Conventional pectin usually delivers a thicker consistency.
CP Kelco said the benefits of the new pectin are substantial, with savings of time, money and space – one less step, plus one less ingredient to purchase, handle and store.
GENU Pectin YM-FP-2100 has a 50% lower cost in use, compared to other dual-function pectins, due to its 1% use level instead of the usual 2%-3% use level, as well as broad BRIX compatibility. The company said it can provide fruit prep companies with a competitive advantage, as they are saving their dairy processor customers an extra step, while improving the stability of fruit and protein throughout shelf life.
This new pectin also imparts stability and viscosity without separation or syneresis in non-dairy yogurt drink alternatives.
