CP Kelco plays ups pectin potential in yoghurts

By Neil Merrett

- Last updated on GMT

Related tags: Cp kelco, Milk

A manufacturer of pectin-derived hydrocolloids claims that its
ingredients could be used as a more cost effective means of
preserving functionality in yoghurts.

Steve Bodicot, marketing director for CP Kelco told DairyReporter.com that though the company had been developing pectin products for some time, it had only recently begun experimenting with the benefits for yoghurt production. CP Kelco claims that as yoghurt producers continue to face escalating costs pressures for skimmed milk powder and whey, its GENU pectins can replicate viscosity and creaminess in yoghurts. The solution could help producers to offset increased ingredients charges more cost efficiently, while still meeting quality expectations amongst consumers. Dairy proteins obtained from skimmed milk powder or whey, typically used at a level between 10 per cent to 14 per cent milk solids non-fat (MSNF), are a key factor in maintaining viscosity in yoghurt. However, due to the increased expense of these two products on the international commodity market, CP Kelco claims that its patented hydrocolloids could partly replace dairy use for these functionalities. The GENU pectins can be used not only to ensure the desired requirements for viscosity is met, but also to improve the creaminess of the final product, the company said. According to its research, CP Kelco claims that pectins can be used to replace about one per cent of milk proteins in yoghurt, creating significant costs savings, while requiring minimal changes in the production. The group added that the ingredients could also ensure label changes were kept at a minimum. The claims will come as further evidence of the potential for using the ingredient in food formulation. The functionality of the pectin is dictated by the chemical fine structure, with the majority of the ingredient currently coming from citrus peel and apple pomace. Other sources of the ingredient have remained largely unexploited because of certain undesirable structural properties. However, advances into the structure and functionality of pectins could change this, according to a recent report by the University of Leeds. Researchers Willats, Knox and Mikkelsen added that these advances could open the door to designer pectins from different sources with tailored functionalities.

Related topics: Ingredients, Yogurt and Desserts

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