Submitted by Hydrosol

Stabimuls RMWW has greatly enhanced the properties of yogurt made from reconstituted milk.In order to help dairies boost their sales, Hydrosol has long been offering stabilizing systems for trendy yogurt shakes. But now the research scientists have succeeded in developing combinations of active ingredients with which manufacturers can produce yogurt shakes from reconstituted milk – a great advantage, especially in hot countries where fresh milk is scarce. The stabilizing system Stabimuls RMWW has greatly enhanced the properties of yogurt made from reconstituted milk. The reconstituted product can be processed in the same way as fresh milk.

End products with different percentages of yogurt
Several challenges have to be met when developing yogurt shakes. Firstly, the pH of yogurt 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 stabilizer, and on the other hand the yogurt shake must not gel. Moreover, the stabilizing 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 yogurt shake – even with end products containing different percentages of yogurt. The content can vary between 40%and 80%, and this offers an attractive additional benefit from the point of view of economy. The lower yogurt content does not affect the quality of the product. Stabisol MSM gives any yogurt shake a creamy mouth feel and produces a stable foam that comes about after only brief shaking and ensures a special, characteristic taste experience.

Simple to use
Nevertheless, the stabilizing system is 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 yogurt, which is processed into a yogurt shake with the stabilizing systems from the Stabisol MSM series.

To do this the functional system is blended with hot water, which serves to activate the stabilizer. The mixture is then added to the yogurt. This step is followed by a swelling time which ensures that the stabilizer mixture combines with the yogurt to form a protective colloid for the protein. With the aid of Stabisol MSM, dairies can create new, top-selling products from reconstituted milk on their existing plant – and that in several different flavors. For the yogurt shake can easily be mixed with flavorings, fruit preparations or fruit juice concentrates.

About Hydrosol
Hydrosol Produktionsgesellschaft mbH & Co. KG, Ahrensburg, Germany, develops and produces customized stabilizing systems for dairy products, ice cream, desserts and other foods.