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Protein replacement

Set yoghurt

Ingredion Ingredients Used: ELASTIGEL™ 1000J - 05079800

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Breakfast from Fresh Natural Yogurt with Homemade Granola and Blueberries in Glass Jars on Light Pink Background
Breakfast from Fresh Natural Yogurt with Homemade Granola and Blueberries in Glass Jars on Light Pink Background

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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