Highly cultured yoghurt

- Last updated on GMT

Rhodia Food has launched two complementary cultures that the
company believes will improve the texture of yoghurt.

Rhodia Food has launched two complementary cultures that the company believes will improve the texture of yoghurt.

The new Ezal MYE 99 texturising culture, which Rhodia claims creates a creamier mouthfeel, is based on new thickening exopolysaccharides-producing strains that were recently identified by the group's researchers.

Rhodia claims that this particular culture allows the texture of yoghurt to improve after stirring. This is of particular use in light yogurts, which are often weakened by the use of skimmed milk.

Trials conducted by Rhodia Food researchers show a 65 per cent increase in texturecompared to a yogurt base without gelatin or other standard stabilizers. The second culture is Meypro Gel PFP 2088. This has been specifically developed for low sugar-content fruit preparations that are often used in light fruit yogurt.

The company claims that the culture can supply the texture range required by consumers while optimising raw materials costs, particularly compared to pectin-based solutions.

Rhodia says that yogurt containing the new culture has a smooth and shiny texture throughout its shelf-life with no syneresis or flocculation.

"Rhodia Food was able to combine its competencies in products and applications to be the first to supply a unique and complementary range in this market,"​ says Catherine Duong, Rhodia Food's dairy development manager for Europe.

Rhodia Food is a major manufacturer of cultures, phosphates and speciality hydrocolloids. It is part of the food and consumer products division of the Rhodia Group.

Related topics: Ingredients, Yogurt and Desserts

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