Yoghurt Fruit Preparations - Herbstreith & Fox
Yoghurt Fruit Preparations - Herbstreith & Fox
Yoghurt Fruit Preparations - Herbstreith & Fox
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Contents<br />
Y O G H U R T F R U I T P R E PA R AT I O N S 4<br />
R E Q U I R E M E N T S F O R Y O G H U R T F R U I T P R E PA R AT I O N S 6<br />
General requirements with regard to production, storage and transport 6<br />
General requirements with regard to further processing 8<br />
Specific requirements for stirred yoghurts 8<br />
Specific requirements for layered products 9<br />
D E T E R M I N I N G T H E Q U A L I T Y C R I T E R I A 10<br />
Rheological characterisation of flow behaviour 10<br />
Mixing behaviour when added to the milk product 17<br />
Tendency to syneresis 18<br />
G E L L I N G B E H AV I O U R O F H & F P E C T I N S 19<br />
Pectin structure 19<br />
Gelling mechanisms 20<br />
Factors influencing the gelation 22<br />
H & F P E C T I N S F O R Y O G H U R T F R U I T P R E PA R AT I O N S –<br />
S E L E C T I V E LY I N F L U E N C I N G T H E T E X T U R E ,<br />
F L O W B E H AV I O U R A N D M I X I N G B E H AV I O U R 32<br />
Influence of the calcium ion concentration on texture, regenerative capacity and<br />
mixing behaviour 34<br />
H I G H M E T H Y L E S T E R P E C T I N S F O R Y O G H U R T F R U I T P R E PA R AT I O N S 36<br />
3<br />
C O M B I N I N G H & F P E C T I N S W I T H O T H E R H Y D R O C O L L O I D S 37<br />
S E L E C T E D R E C I P E S 38<br />
H&F Classic Apple Pectins 38<br />
H&F Amid Pectins 42<br />
S P E C I F I C B E N E F I T S O F H & F A P P L E P E C T I N S 45<br />
O V E R V I E W 46<br />
Pectins in <strong>Yoghurt</strong> <strong>Fruit</strong> <strong>Preparations</strong>