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Yogurt-a versatile acidified dessert

Whether yogurt is stirred or set, with or without extra added fruits. Yogurt remains one of the biggest desserts in the market. By addition of different hydrocolloids you can affect the physical properties. Viscosity, water retention and graininess are examples that can have an effect on texture and mouthfeel. Other benefits can be improved filling viscosity or synerisis control. The later is particular important in set yogurts.

"Set yogurt" has a firm gelified structure. Two examples of Pectacon for set yogurt applications are;

Pectacon M-4109

provides viscosity control and shine in set yogurt.

Pectacon M-4620

provides a gelatin free alternative for set yogurt.

"Stirred yogurt" is made via a different process and leads to a smooth viscous product. After incubation the yogurt is stirred untill a smooth end product is reached.

Pectacon M-4720

Provides smooth mouthfeel, synerisis control and constant viscosity.
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