Aditivi si Ingrediente

The Use of Additives in Strawberry

Yogurt on the example of some
Romanian and German products
 General Definition
● Fruit yogurt: composite milk product with addition of fruits or fruit preparation
● Strawberry yogurt: fruit/fruit preparation: mixed into, layered („fruit-on-the
bottom“) or in Extra-cup (Müller)
● Depending on fruit content, different categories, in the case of Strawberry:

● „Strawberry yogurt“, „Yogurt with Strawberries“: ≥ 6%

●
„Yogurt with Strawberry preparation“: ≥ 3.5% to 6%
● „Yogurt with Strawberry taste“: < 3.5%

● FYI: EU Directive: Quantitative Ingredients Declaration: if product is named

„Strawberry yogurt“ or similar; label has to state actual content of
Strawberries in percent
● Composition of fruit preparation needs to be indicated, except its content is
under 2% of total product
 Further Regulations
EU Regulation on Additives:
● „Only those Additives have be labelled that still have a technological effect
on the final product“
● Composition of Strawberry fruit preparation: not necessarily all additives are
stated
● As a guideline:
„CODEX STANDARD FOR FERMENTED MILKS
(CODEX STAN 243-2003)“ of Codex Alimentarius
– lists all additives that may be used for „flavoured fermented milk
products“ as well as ingredients to fortify yogurt, such as gelatine and/or
starch
 Codex Standard for fermented milks
● Only those additive classes indicated
in the table may be used for the
product categories specified
● X = The use of additives belonging
to the class is technologically
justified. In the case of flavoured
products the additives are
technologically justified in the dairy
portion.
● - = The use of additives belonging
to the class is not technologically
justified.
● 1 = Use is restricted to
reconstitution and recombination
and if permitted by national
legislation in the country of sale to Table 1: Suggested Additives
the final consumer.
 Tested Yogurt
● Compared 13 yogurts, 6 produced in Romania, 7 in Germany
(including one organic)
● Among those (category):

● „Strawberry yogurt“, „Yogurt with Strawberries“: 9 products

● „Yogurt with Strawberry preparation“: 1 product
● „Yogurt with Strawberry taste“: 2 products
(note: one product did not indicate)
 Fruit preparation
Ingredients:

● Strawberries (whole fruit, fruit pieces, pulps)

● Juice from Strawberry concentrate
● Sugar, glucose-fructose syrup, glucose
● Brown sugar from sugar cane (organic)
● Native corn starch (organic)
● Vitamin A, D3, E
 Fruit preparation
Additives

1. Colours
● Beetroot juice concentrate
● Carmines, cochineal
● Safflower Concentrate
● Carrot juice
● Black Elderberry juice concentrate (organic)
● Black Carrot extract
 Fruit Preparation
2. Gelling agents, Stabilisers, Thickening agent:
● Pectins
● Guar Gum
● Locust bean gum (Bobul lacustei)
● Carrageenan
● Xanthan Gum
● (Modified corn starch)
 Fruit Preparation
3. Acidity:
● Citric Acid
● Sodium Citrate
● Lemon juice concentrate (organic)

4. Acidity Regulators:
● Calcium Citrate, Tricalcium Citrate
● Sodium Citrate
● Calcium Lactate
 Fruit Preparation
5. Flavour:

● „Natural Flavour“ [unspecified] (6x)

● „Natural Flavour of Strawberry“ (2x)
● „Flavour“ [natural?, nature-identical?, artificial?]
(4x)
 Yogurt
● Depending on milk fat content:

●
„Yogurt”: ≥ 3.5%(6x)
– 2.5%
●
„low-fat Yogurt“: ≥ 1.5% to 1.8% (5x)
– 1%

Additives to improve texture, thickening agents:

● Pectin, Locust bean gum,
● (Modified corn starch, Native corn starch (organic))
 Evaluating the Yogurt
Sensory Analysis

● Appearance, colour, fruit pieces

● Smell
● Taste
● Texture
 General Results
● Often unnatural colour, very pink or very pale
● „Fruit pieces, pulp“: bad condition, „fluffs“, slushy
● Artificial untypical smell, very intense or very low,
● Very sweet, artificial taste, „candy“-taste,
no typical flavour
● „Cherry“-, „Vanilla“- by-taste
● stale, musty after-taste
● Very liquid texture