YOUR WORLD !

VIVAPUR® Pectin in Yogurt

Increase of viscosity
Increase of firmness
Creamy mouthfeel
Syneresis prevention

MARKET TRENDS PRODUCT FEATURES

Fat-reduced yogurts have gained popularity in recent Ÿ Pectin based texturizing solutions for stirred and set
years due to the increasing demand for low-calorie type yogurt
products. However, fat-reduction can lead to loss of Ÿ Low methoxyl amidated pectin (E440ii) with high
consistency and consumer acceptance. VIVAPUR® reactivity to calcium, standardized by adding dex-
Pectin can help to achieve familiar textures, to create trose.
a stable product and to mimic the taste quality of fat.
Ÿ Strengthen casein network
Besides pectin is a strong hydrocolloid that can serve
Ÿ 100 % vegetarian
trends like “clean label” and “gelatin-free”.

RECIPE PRODUCTION TECHNOLOGY

Ingredients Set type Yogurt Stirred Yogurt Ÿ Dry mix VIVAPUR® Pectin with skimmed milk powder.
Q.ty (%) Q.ty (%)
Ÿ Disperse into 40°C / 104°F warm water.
VIVAPUR® Pectin LA-SX14311 0.25 –
VIVAPUR® Pectin LA-S20 VIS-YA – 0.40 Ÿ Preheat at 55°C / 131°F, homogenize at 150 bar,
Skimmed Milk Powder 12.00 12.00 pasteurize for 5 minutes at 95°C / 203°F, then cool
Water 87.75 87.60 down at 40°C / 104°F.
Starters Opt. Opt. Ÿ Add starters.
Total 100.00 100.00
Ÿ Set type yogurt:
Characteristics pH: 4.2 - 4.4 pH: 4.2 - 4.4
Protein: 4.2 % Protein: 4.2 % Fill into cup, ferment at 44°C / 110°F for 4 hours, till
Fat: 0.1 % Fat: 0.1 % final pH is 4.2 - 4.4. Cool down and store at 4°C/40°F.
Ÿ Stirred yogurt:
Fill into fermentation tank and ferment at 44°C /
110°F for 4 hours, till pH reaches 4.2 - 4.4. Cool
down to 20°C / 68°F, while breaking the yogurt gel
and fill in cups. Cool down and store at 4°C / 40°F.

www.jrsfood.net
 YOUR WORLD !
VIVAPUR® Pectin in Yogurt

ADVANTAGES
Ÿ Increase in body, viscosity, creaminess, long-lasting as viscoelasticity, texture and water binding capacity
mouthfeel and shape stability of stirred yogurt can be achieved as desired
Ÿ Improves firmness, creaminess, body and breaking Ÿ Suitable for people with dietary, religious or cultural
strength of set type yogurt restrictions
Ÿ Reduces whey syneresis Ÿ Cost reduction by lowering percentage of protein,
Ÿ By adjusting the degree of amidation, dosage of fat and sugar
pectin and calcium content, specific properties such Ÿ Replacement for starch and/or animal gelatin

EVIDENCE
Set type Yogurt Stirred Yogurt
Pectin LA-SX14311 vs. Standard Pectin LA-S20 VIS-YA vs. Standard
Ÿ >20 % higher breaking strength than standard Ÿ ~2 times higher yield point than standard
Ÿ 40 – 50 % less syneresis than standard Ÿ ~3 times higher viscosity than standard
Ÿ Sensory shows an increase of creaminess, homoge- Ÿ 40 – 50 % less syneresis than standard
neous mouthfeel, firmness and a decrease of Ÿ Sensory shows an increase of creaminess, viscosity,
syneresis: mouthfeel and shape stability:

Creaminess Creaminess

8 8

4
4
Smoothness Syneresis 2
2 prevention Shape
0 Viscosity
stability
0

Set type yogurt Stirred yogurt

Standard Standard
VIVAPUR® Pectin VIVAPUR® Pectin
Firmness Homogeneous LA-SX14311 Long-lasting LA-S20 VIS-YA
mouthfeel mouthfeel

ABOUT JRS FOOD INGREDIENTS

The J. RETTENMAIER & SÖHNE Group is a globally leading dietary and hydrocolloid manufacturer and solution provider for natural fiber so-
lutions, made from re-growing, natural plant raw materials. JRS Food Ingredients is dedicated to the development and production of novel
vegetable based texturizing solutions with high consumer acceptance to respond to the increasing demand for label friendly food ingredients.
Our commitment is to help you to improve your product's quality, shelf life, process technology and cost effectiveness, and to provide stimuli,
ideas and solutions for innovation. Our comprehensive application and development service supports fast adaption and product introduction.
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Disclaimer
The above mentioned information is based on our practical knowledge and
experience and is meant to be helpful when using our products. Due to the Contact us
different materials and processes involved, we recommend in any case, adequate Product information – Samples –
testing at your company or consultation with us. We cannot be held liable for this
information. Please consider country-specific regulations for food. Formulations – Application support

JRS Food Ingredients

J. RETTENMAIER & SÖHNE
GMBH + CO KG
Fibers designed
by Nature
73494 Rosenberg (Germany)
www.jrsfood.net
Tel.: +49 7967 152-332
Email: food@jrs.de