Stir-type yogurt has fine particles, which is more conducive to digestion. In order to increase the consistency of some stirred yogurts, some thickeners will be added in the production process. Commonly used are gelatin and dietary fiber. Gelatin is a protein colloid, which is easily absorbed by the human body.

Dietary fiber includes seaweed gum, pectin, plant seed gum, etc. They are helpful to digestion and have no heat, which is beneficial to human body. Compared with solidified yogurt, stirred yogurt has better flavor and more comprehensive nutrition. However, some thickeners are dextrin and modified starch produced by starch hydrolysis, and these thickeners have high sugar content, which will lead to higher blood sugar.

Extended data:

Nutritional value of old yogurt;

Yogurt products on the market are divided into two types: solidified and stirred, and "old" yogurt belongs to solidified type. The two types of yogurt have different tastes due to different production methods, but the national standards are the same. In terms of nutritional value, the protein and fat content of old yogurt may be slightly higher, but there is no obvious difference between the two kinds of yogurt.

The nutritional value of yogurt far exceeds that of fresh cow (sheep) milk. It contains a variety of lactic acid, lactose, amino acids, minerals, vitamins, enzymes and so on. People with stomach problems drink it, which can promote gastric acid secretion. Instead of flatulence and diarrhea after eating, they ventilate and promote digestion.

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