Food raw materials for industrial use – Yogurt

In the sample of 150 yogurts analyzed in a study conducted by Ital:

• In the dough: lactic proteins are added in 71 products.
• In preparations and syrups: no product uses the ingredient.

WHAT ARE and the REASONS to use LACTIC PROTEINS:

They are proteins obtained from milk and whey. The main wheys are casein (80% of the total of proteins), beta-lactoglobulin (16%) and alpha-lactalbumin (4%). In cheese manufacturing, practically all casein remains in the mass, while the lactalbumins are transferred to the whey, together with the bovine serum albumin, immunoglobulins and glycomacropeptides, also called fractions or serum peptides. Wheys are marketed in the form of powder and concentrated (whey protein concentrated – WPC) or isolated (whey protein isolated – WPI).

The principle of this milk by-product in yogurt is to increase the protein content.

Notes.

Lactic proteins are of easy digestion and have a high biological value as it contains essential amino acids in a suitable quantity and proportion.

In the sample of 150 yogurts analyzed in a study conducted by Ital:

• In the dough: whey is used 19 products.
• In preparations and syrups: no product uses the ingredient.

WHAT ARE and the REASONS to use WHEY POWDER:

It is obtained in liquid form din the cheese manufacturing process, and can be slightly sweet or acid. In order to change it into powder, it is necessary to place it in evaporators, an equipment that almost totally remove the water from the whey.

Used to standardize the solids content in yogurts. In addition, it adds nutritional value and is used to increase the protein content in some types of yogurt.

|Notes

Whey powder is concentrated and widely used by the food industry due to its high nutritional value. Whey is widely used in products directed to physical performance. Whey powder is considered as a food..

In the sample of 150 yogurts analyzed in a study conducted by Ital:

• In the dough: lactose-free yogurts use lactase enzymes (36 products) and 1 yogurt adds Chymosin.
• In preparations and syrups: no product uses the ingredient.

WHAT ARE and the REASONS to use ENZYMES:

Enzymes: lactase and chymosin. Lactase is an enzyme that catalyzes the lactose hydrolysis, a disaccharide, that is, a sugar composed of two molecules, resulting in the glucose and galactose monosaccharides. It is part of young mammals intestinal secretion and is essential for the milk digestion. Chymosin is a protease that, when added to milk, it hydrolyzes casein, causing its coagulation and curd formation.

Lactase is used in industrial processing to eliminate lactose from products and make liable to be consumed by people intolerant to lactose. As chymosin is used to curdle the milk.

Note

Enzymes are not considered as ingredients according to legislation, but technology supporting agents. As they are inactivated during the processing, its statement is not mandatory in the ingredients list on the product label.

In a sample of 150 yogurts analyzed in a study conducted by Ital:

• In the dough, no product uses the Ingredients.
• In the preparations and syrups: 1 products adds hydrolyzed collagen.

WHAT IS and the REASONS to use HYDROLYZED COLLAGEN:

Collagen is the main fibrillary protein from bovine connective tissue. Gelatin is produced from collagen extracted from bovine connective tissue that, when submitted to hydrolysis in order to fragment it in smaller molecules, hydrolyzed collagen is obtained.

In yogurts, gelatin and hydrolyzed collagen are used as thickeners, that is, used to obtain a creamy final product. In addition, they add nutritional value as it is an important source of protein.

Notes

Collagen and mainly hydrolyzed collagen are added to food ans supplements to promote the collagen synthesis along the body and, thus, help to improve the skin health and to strength joints, nails and hair.

In the sample of 150 yogurts in a study conducted by Ital:

• In the mass: 8 products use starch.
• In preparations and syrups: 4 products use starch.

WHAT IS and the REASONS to use MODIFIED STARCH:

It is a polysaccharide composed of amylose and amylopectin present in vegetable sources (cereals, roots, tubercles etc.).

In yogurts, it is used as thickener, that is, used to obtain a creamy final product. It can be used to replace gelatin, as it has a similar function.

Notes

Starch is extracted mainly from corn, manioc, potato and rice, being the manioc and potato starch also called potato starch.

In the sample of 150 yogurts analyzed in a study conducted by Ital:

• In the dough, the modified starch is used in 66 products.
• In the preparations and syrups: 67 products use modified starch.

WHAT IS and the REASONS to use MODIFIED STARCH:

Starch is obtained from vegetable source (manioc, potato, corn, etc.) that had one or more of its physical-chemical characteristics modified by means of enzymatic processes, enabling different applications.

In yogurts, it is an ingredient used in order to obtain a thicker and creamy final product. It can be used to replace gelatin, as it has a similar function.

Notes

Examples of processes used to change the natural starch: Oxidation, Acid hydrolysis Crosslinling and Esterification.