Instant agar (also called quick soluble agar, and spreadable agar) is a hydrocolloid extracted from red seaweeds that is widely used in the food industry and in certain scientific and industrial applications.
Instant agar is a significant breakthrough over the present commonly used stirred yogurt stabilizers in terms of usage, taste, and sensory status.
| Name of Single Hydrocolloid | Advantages | Disadvantages | General Dosage |
| Agar-Agar | The good thickening effect, no sticky | Poor solubility of common agar, limited by the yogurt production process | 0.05-0.2% |
| Pectin | Fine taste, good stability | Low viscosity, poor thickening effect, the sandy feeling when adding too much | 0.1-0.2% |
| Gelatina | Smooth and delicate surface, strong creaminess | Obvious viscosity decay above 15-20 degrees, allergenic animal source, not suitable for halal and vegetarian people | 0.2-0.6% |
| Modified Starch | High viscosity, good water retention | Not shear resistant, rough texture, lack of gloss and smoothness | 0.5-2.0% |
| Whey Protein | Increase protein content, water retention | High usage, high cost, lack of smoothness | 1.0-3.0% |
* The present commonly used stirred yogurt stabilizers
Why is it necessary to add yogurt stabilizers to raw milk? The main purposes are as follows.
To enhance and maintain good characteristics of yogurt, such as texture and structure, viscosity and consistency, appearance, and mouthfeel.
The function, mechanism of action, and the number of different yogurt stabilizers added directly affect the texture and taste characteristics of the products and limit the production process.
Instant agar is a significant breakthrough compared to yogurt stabilizers currently on the market in terms of usage, taste, and sensory status.
Sticky texture
Melt in the mouth, refreshing, fine, no drawing.
Fluid state
Stable state, short structure
Not good
Effectively resist mechanical shear, good recovery of late viscosity
The amount of commonly used yogurt stabilizer is high
But for instant agar, adding only 0.05-0.15% can obviously improve the quality of the yogurt and ensure the natural taste and flavor of yogurt.
5.2.1 Instant agar has the best thickening effect, and a good thickening effect can be achieved with a lower addition.
*Viscosity measurement: Brookfield viscometer, 63# rotor, 5r/min, at 5℃.
5.2.2 Yogurt stabilizers can effectively prevent the loss of viscosity or hardness of yogurt products caused by an imperfect cold chain.
At about 20℃, the viscosity attenuation of yogurt with instant agar was significantly better than other stabilizers.
*Effect of yogurt stabilizer and temperature on viscosity of stirred yogurt.
*Yogurt stabilizer dosage (%): Instant Agar 0.15%, Pectin 0.2%, Other stabilizers 0.4%
5.2.3 The viscosity of stirred yogurt tends to decrease gradually with the extension of storage time, and the yogurt stabilizer can effectively slow down the decreasing trend of yogurt viscosity and maintain the stability of yogurt.
Instant agar has a good retention effect on the viscosity of stirred yogurt with minimal viscosity changes.
Yogurt stabilizers dosage (%): Instant Agar 0.15%, Pectin 0.2%, Other stabilizers 0.4%
5.2.4 Instant agar can effectively resist mechanical shear and has good viscosity recovery properties, which can effectively improve the tissue state of stirred yogurt.
Quais são as propriedades comuns dos hidrocolóides?
Qual é o papel dos hidrocolóides nos alimentos?
The Ultimate Guide to Instant Agar (Spreadable Agar, Quick Soluble Agar)
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