Q：In drinking yoghurt, what are the advantages and disadvantages of different stabilizers such as soluble soy polysaccharides, pectin, agar, CMC, PGA, guar gum and gum arabic?
A：Please see below:
Category | Natural or not | Acid resistance | Viscosity | Mouth feel(refreshing) | Remark |
SSPS | √ | +++++ | ++ | +++++ | good solubility, low viscosity, refreshing taste |
Pectin | √ | ++++ | +++ | ++++ | Good taste, medium viscosity, good stability and emulsibility |
Agar | √ | +++ | +++++ | +++ | Full taste, provides the characteristic consistency of dairy products |
CMC | × | +++ | ++/ +++++ | ++ | Affect normal fermentation, stick wall |
PGA | × | ++++ | ++ | ++++ |
|
Guar gum | √ | ++ | +++++ | ++ |
|
Gum arabic | √ | +++ | ++ | ++++ |
|
Remark: When “+”increases, related indicators gradually increase