CREAMY YOGURT PREPARATION USING AGAROLES

Yogurt is a particle gel produced by acid from fermentation of heated milk with a mixed culture of
Lacobacillus bulgaricus and Streptococcus thermophilus. The bacterial culture breaks down the protein
into small peptides to produce flavour and acid.

Several types of yogurt:

Firm/Set yogurt Firm gel, normally consumed using a spoon.
Stirred yogurt Gel has been broken, cooled and packed after coagulation; after packing a viscosity
increase is observed, and the product resolidifies to a nearly solid texture, mostly by using thickening
agents.
Drinking yogurt Like stirred yogurt, but the product has been homogenized and brought into a liquid
form before filling; does not contain thickening agents but contain stabilizers.

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Why use Hydrocolloids in Yogurt products?

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Stabilizers are added to improve viscosity and texture, and reduce susceptibility to syneresis after
pasteurization.

Stabilizers also improve mouthfeel and permit reduction in calories while maintaining organoleptic
quality.

Commonly used Hydrocolloids in yogurt products: agar-agar, pectins, modified starch or gelatin.

Why use Agaroles as the choice Hydrocolloid in Yogurt products?

-

Various blends of plant-origin Hydrocolloids are commonly used in quality yogurt products.

Agaroles offers a single-ingredient, vegetarian friendly substitute from animal gelatin or Hydrocolloids
blends. With excellent water-binding capacity, Agaroles also contributes in giving full-bodied creamy
mouthfeel, melt-in-your-mouth sensation and good spreadability in yogurt products while maintaining
emulsion stability and potentially eliminating whey-out phenomena.

Agaroles contains 100% soluble seaweed fiber, with neutral taste and odour.

Lower dose is generally required when using Agaroles in place of gelatin. 1 part of Agaroles will be used
in replacement of 2 parts of gelatin. Further fine-tuning is required to achieve optimum results.

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SET YOGURT
Regular Set Yogurt

Low-fat Set Yogurt

Suggested Ingredients

Agaroles 50*

0.5

1.0

Whole milk, 3.5% fat

82.4

Skim Milk, liquid

87.0

Skim Milk, powder

8.2

2.0

Starter Culture

10.0

10.0

Flavours and colours

To taste

To taste

Evaporation

-1.1

Total

100.0

100.0

* Note: Suggested percentage - may be adjusted according to desired rheology and texture.

Composition of Solids

Regular Set Yogurt

Low-fat Set Yogurt

Suggested Ingredients

Fat

3.0

0.5

Protein

5.5

3.7

Milk solid non-fat

14.0

10.2

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SET YOGURT - Suggested Preparation Directions

1.

Dry blend skim milk powder and Agaroles 50.

2.

Disperse the powder mix under frequent agitation in hot water (90oC or above) for 1-2 minutes, until
the powder is completely dissolved and the solution is clear.

3.

Into the Agaroles solution, add the rest of the dry ingredients and mix until well dissolved.

4.

Pasteurize (85C for 30 minutes or at 95C for 10 minutes)

5.

Cool down to 40C and innoculate with starter culture.

6.

Cool down futher until 25C and allow fermentation for 24 hours at room temperature.

7.

Final yogurt product is thick, spoonable and without significant syneresis.

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STIRRED YOGURT
Suggested Ingredients

Agaroles 30*

0.35

Whole milk, 3.5% fat

90.0

Starter Culture

10.0

Flavours and colours

To taste

Evaporation

-0.35

Total

100.0

* Note: Suggested percentage - may be adjusted according to desired rheology and texture.

Composition of Solids

Suggested Ingredients

Fat

3.2

Protein

2.9

Milk solid non-fat

7.5

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STIRRED YOGURT - Suggested Preparation Directions

1. Dry blend skim milk powder and Agaroles 30.

2. Disperse the powder mix under frequent agitation in hot water (90oC or above) for 1-2 minutes, until
the powder is completely dissolved and the solution is clear.
3. Into the Agaroles solution, add the rest of the dry ingredients and mix until well dissolved.
4. Pasteurize (85C for 30 minutes or at 95C for 10 minutes)
5. Cool down to 40C and innoculate with starter culture.
6. Cool down futher until 25C and allow fermentation for 24 hours at room temperature.
7. Final yogurt product is creamy, spoonable and without significant syneresis.

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DRINKING YOGURT
Suggested Ingredients

Agaroles 30*

0.1

Water

55.0

Sugar (Sucrose)

8.2

Whole milk, 3.5% fat

30.0

Starter Culture

9.0

Flavours and colours

To taste

Evaporation

-2.3

Total

100.0

* Note: Suggested percentage - may be adjusted according to desired rheology and texture.

Composition of Solids

Suggested Ingredients

Fat

1.1

Protein

1.0

Milk solid non-fat

2.5

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DRINKING YOGURT - Suggested Preparation Directions

1. Dry blend sugar, skim milk powder and Agaroles 30.

2. Disperse the powder mix under frequent agitation in hot water (90oC or above) for 1-2 minutes, until
the powder is completely dissolved and the solution is clear.
3. Into the Agaroles solution, add the rest of the dry ingredients and mix until well dissolved.
4. Pasteurize (85C for 30 minutes or at 95C for 10 minutes)
5. Cool down to 40C and innoculate with starter culture.
6. Cool down futher until 25C and allow fermentation for 24 hours at room temperature.
7. Final yogurt product is a thick liquid with creamy and full bodied mouthfeel.

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