The stabilizing effect of pectin on acidic milk Pectin is very effective as a stabilizer of yogurt, and now it is widely used in acidic milk drinks such as yogurt drinks. The necessary amount of pectin is added to yogurt, so that the surface of yogurt particles in the product is covered by pectin molecules, and the particles are negatively charged, mutually exclusive and stable. Even after heating and sterilization, curd and precipitation will not occur. This stabilizing effect is due to the state that the methyl ester containing galacturonic acid in pectin molecules is partially adsorbed on yogurt particles, while the hydrophilic galacturonic acid (negatively charged) remains in the whey layer.

0. 1%-0.4% lactic acid beverage. 0.05%-0.2% of fruit juice and 0. 1%-0.2% of beverage with pulp.