Stabilizers: indispensable substances in dairy products of high rheology.
The functionality of stabilizers is apparent in many food applications including dairy products. The role of stabilizers like gelatin, pectins, alginates, carboxymethylcellulose, gums, ispghol, sago starch, and chitosan in the development of dairy products of high rheology, like yoghurt, ice cream, and flavored milk, is discussed in this review. Attention is also paid to comprehend on interactions among milk proteins, minerals, and other milk constituents with the reactive sites of stabilizers to get the desirable properties such as appearance, body and texture, mouthfeel, consistency. The role played by stabilizers in the control of syneresis and overrun problems in the high-rheology dairy products is also the topic of discussion.
a Department of Food Technology , PMAS-Arid Agriculture University , Rawalpindi 46300 , Pakistan.
Madiha
M
Tasneem
Farzana
F
Siddique
Asif
A
Ahmad
Umar
U
Farooq
D000464:Alginates; D000818:Animals; D003611:Dairy Products / Q000032:analysis; D005079:Excipients; D005421:Flavoring Agents; D005503:Food Additives; D005524:Food Technology; D005780:Gelatin; D006801:Humans; D007054:Ice Cream; D008892:Milk; D010368:Pectins; D012212:Rheology; D014783:Viscosity; D015014:Yogurt
D000464:Alginates; D005079:Excipients; D005421:Flavoring Agents; D005503:Food Additives; D010368:Pectins; D005780:Gelatin