Yoghurt Fruit Preparations - Herbstreith & Fox

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