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Stabilisation of dairy drinks with CMC
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A huge variety of dairy drinks are on the market as both fresh and long-life products. All these products need to be optimized on stability properties, e.g. to prevent separation or unappealing mouthfeel. Successful stabilization depends on the pH, manufacturing process and selection of stabilizer. Noviant (http://www.noviantgroup.com), the worlds leading manufacturer of carboxymethyl cellulose (CMC), has asked NIZO food research to evaluate the applicability of various CMC-types as a stabilizer in yoghurt drinks. Sophisticated technologies, including confocal scanning laser microscopy, allowed the characterization of the physical and microstructural properties of yoghurt drinks. This resulted in a better understanding of the mechanism of yoghurt drink stabilization with CMC and development of new types of CMC. To translate the results to industrial scale, productions were carried out in the pilot plant of NIZO food research. Noviant is using the resulting insight into the required specific types of CMC to achieve stabilization of different types of acidified dairy drinks. |
