Research progress on the mechanism and application of yogurt gelation promoted by thickener

  • CHENG Xinyue ,
  • SUN Xiaoqian ,
  • SHI Jingjing ,
  • ZENG Xiaoqun ,
  • WU Zhen ,
  • PAN Daodong
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  • 1(State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Province-Ministry Co-construct, Ningbo 315800, China)
    2(Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo 315800, China)
    3(College of Food and Pharmaceutical Sciences,Ningbo University, Ningbo 315800, China)

Received date: 2021-11-30

  Revised date: 2022-01-12

  Online published: 2022-12-02

Abstract

Yogurt is popular with consumers for its nutrition and taste. However, its low gel strength has always been a problem for the development of the yogurt industry. Adding thickener can improve the viscosity of food, maintain the relative stability of the system, so as to significantly improve the consistency, texture and taste of yogurt. To get known to the gelation mechanism of thickener and its influence on the gel properties of yogurt are important for the formation and stability of yogurt structure. In order to provide a theoretical reference for improving the gel properties of yogurt, the paper introduces the thickeners commonly used in yogurt and the mechanisms of thickeners for promoting yogurt gel. We also summarize the application of thickeners in improving yogurt quality, as well as the development direction of yogurt thickeners in the future.

Cite this article

CHENG Xinyue , SUN Xiaoqian , SHI Jingjing , ZENG Xiaoqun , WU Zhen , PAN Daodong . Research progress on the mechanism and application of yogurt gelation promoted by thickener[J]. Food and Fermentation Industries, 2022 , 48(21) : 325 -332 . DOI: 10.13995/j.cnki.11-1802/ts.030214

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