Hydrosol introduces yogurt stabilisers
Cultured milk products like yogurt have a very positive image, says Hydrosol. Yogurt is associated w…Cultured milk products like yogurt have a very positive image, says Hydrosol. Yogurt is associated with healthy nutrition, fresh flavour and comparatively low calories. The new Stabisol QCU 2 stabilising system from Hydrosol is said to allow dairies to present yogurt in a whole new way, by making it formable. Producers can make yogurt cubes for use in salads as a fresh, low-fat alternative to feta cubes. They are easy to manufacture and can be individualised with herbs, olives, dried tomato or even salmon. Production can take place on standard systems; the yogurt need only be mixed with the other ingredients and heated.
Greek yogurt has become very popular, combining, as it does, two important trends: health and enjoyment. It lets consumers enjoy the healthy ingredients of a diary product in a creamy texture, claims Hydrosol, with its only disadvantage being its comparatively high fat content of 10 percent. However: Hydrssol has announced new Stabisol stabilising systems meaning, says the company, that it is now possible to make Greek yogurt with fat content from 0 to 10 percent, with texture, appearance and flavour that are identical to the original.
Stabisol JGW is described as an ideal solution for dairies that specialise in clean label products. It can be used to make declaration-friendly Greek yogurt with 3.5 to 10 percent fat content. Hydrosol has also developed stabilising systems that are said to improve water absorption capability, making it possible to enhance the classic product with watery fruit or vegetables, for example with cucumbers for a creamy tzatziki. A positive side effect of this functional system is said to be that it reduces syneresis.
