date:Mar 28, 2013
ng yoghurt shakes, according to Hydrosol. Firstly, the pH of yoghurt is lower than that of classic milk shakes; secondly, the viscosity is already higher.
The difficulty lies in developing a hydrocolloid compound that results in a stable foam in an acid environment, said product developer Sebastian Barsch On the one hand, the compound has to achieve the purpose of a stabiliser, and on the other hand the yoghurt shake must not gel. Moreover, the stabilising system must ensure an optimum, light