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Set yoghurt

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Protein replacement

Set yoghurt

Ingredion Ingredients Used: ELASTIGEL™ 1000J - 05079800

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Formulation Instructions

Formula

-

Ingredient Amount % as is
Milk (3.5% fat) 98.08
ELASTIGEL™ 1000J 1.40
Skimmed milk powder 0.50
Yoghurt culture 0.02
TOTAL 100

Preparation

  1. Hydrate skimmed milk powder in milk for one hour.
  2. Mix in starch.
  3. Pasteurise at 90°C and hold for 10 minutes.
  4. Cool to 40 - 43°C and inoculate with culture.
  5. Fill product into containers and allow to ferment at 40 - 43°C.
  6. Stop the fermentation at pH 4.7 by cooling to 4°C.
  7. Store refrigerated at 4°C.

Featured ingredient

ELASTIGEL™ 1000J starch

ELASTIGEL™ 1000J  is a gelling agent with strong gelling properties offering manufacturers of analogue pizza and processed cheese the opportunity to optimise their recipe cost through casein replacement while delivering a high gratability and gel strength. 

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