Modified tapioca starch can be used as a thickener and stabilizer in yogurt production. It helps to increase the viscosity and creaminess of yogurt, improving its texture and mouthfeel. Additionally, modified tapioca starch can also improve process tolerance, reduce water separation, and enhance shelf life stability of yogurt. It can also provide frozen stability, which is important for frozen yogurt products. Overall, the addition of modified tapioca starch can help improve the quality and consistency of yogurt products.
Modified tapioca starch can provide several benefits for yogurt production, including:
- Thickener: Modified tapioca starch can thicken yogurt and improve its texture, making it more creamy and smooth.
- Process tolerance: Modified tapioca starch can help stabilize the yogurt during the manufacturing process, ensuring consistent texture and quality.
- Mouthfeel enhancer: The modified tapioca starch can enhance the mouthfeel of yogurt, making it more pleasing to consume.
- Reduce water separation: Modified tapioca starch can help prevent water separation in yogurt, improving its shelf life stability.
- Frozen stability: Modified tapioca starch can help maintain the texture and stability of yogurt when frozen.
Overall, modified tapioca starch can be a useful ingredient in yogurt production, helping to improve texture, stability, and shelf life.