Aditivi-presentation.pdf

Aditivi si Ingrediente

The Use of Additives in Strawberry Yogurt on the example of some Romanian and German products

General Definition Fruit yogurt: composite milk product with addition of fruits or fruit preparation

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Strawberry yogurt: fruit/fruit preparation: mixed into, layered („fruit-on-the bottom“) or in Extra-cup (Müller)

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Depending on fruit content, different categories, in the case of Strawberry:

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„Strawberry yogurt“, „Yogurt with Strawberries“: ≥ 6%

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„Yogurt with Strawberry preparation“: ≥ 3.5% to 6%

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„Yogurt with Strawberry taste“: < 3.5%

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FYI: EU Directive: Quantitative Ingredients Declaration: if product is named „Strawberry yogurt“ or similar; label has to state actual content of Strawberries in percent Composition of fruit preparation needs to be indicated, except its content is under 2% of total product

Further Regulations EU Regulation on Additives: ●

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„Only those Additives have be labelled that still have a technological effect on the final product“ Composition of Strawberry fruit preparation: not necessarily all additives are stated As a guideline: „CODEX STANDARD FOR FERMENTED MILKS (CODEX STAN 243-2003)“ of Codex Alimentarius –

lists all additives that may be used for „flavoured fermented milk products“ as well as ingredients to fortify yogurt, such as gelatine and/or starch

Codex Standard for fermented milks Only those additive classes indicated in the table may be used for the product categories specified ●

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X = The use of additives belonging to the class is technologically justified. In the case of flavoured products the additives are technologically justified in the dairy portion. - = The use of additives belonging to the class is not technologically justified. 1 = Use is restricted to reconstitution and recombination and if permitted by national legislation in the country of sale to the final consumer.

Table 1: Suggested Additives

Tested Yogurt ●

Compared 13 yogurts, 6 produced in Romania, 7 in Germany (including one organic)

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Among those (category):

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„Strawberry yogurt“, „Yogurt with Strawberries“: 9 products

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„Yogurt with Strawberry preparation“: 1 product

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„Yogurt with Strawberry taste“: 2 products (note: one product did not indicate)

Fruit preparation Ingredients: ●

Strawberries (whole fruit, fruit pieces, pulps)

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Juice from Strawberry concentrate

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Sugar, glucose-fructose syrup, glucose

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Brown sugar from sugar cane (organic)

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Native corn starch (organic)

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Vitamin A, D3, E

Fruit preparation Additives 1. Colours ●

Beetroot juice concentrate

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Carmines, cochineal

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Safflower Concentrate

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Carrot juice

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Black Elderberry juice concentrate (organic)

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Black Carrot extract

Fruit Preparation 2. Gelling agents, Stabilisers, Thickening agent: ●

Pectins

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Guar Gum

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Locust bean gum (Bobul lacustei)

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Carrageenan

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Xanthan Gum

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(Modified corn starch)

Fruit Preparation 3. Acidity: ●

Citric Acid

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Sodium Citrate

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Lemon juice concentrate (organic)

4. Acidity Regulators: ●

Calcium Citrate, Tricalcium Citrate

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Sodium Citrate

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Calcium Lactate

Fruit Preparation 5. Flavour: ●

„Natural Flavour“ [unspecified] (6x)

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„Natural Flavour of Strawberry“ (2x)

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„Flavour“ [natural?, nature-identical?, artificial?] (4x)

Yogurt ●

Depending on milk fat content:

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„Yogurt”: ≥ 3.5%(6x) 2.5% „low-fat Yogurt“: ≥ 1.5% to 1.8% (5x) –

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–

1%

Additives to improve texture, thickening agents: ●

Pectin, Locust bean gum,

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(Modified corn starch, Native corn starch (organic))

Evaluating the Yogurt Sensory Analysis ●

Appearance, colour, fruit pieces

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Smell

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Taste

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Texture

General Results ●

Often unnatural colour, very pink or very pale

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„Fruit pieces, pulp“: bad condition, „fluffs“, slushy

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Artificial untypical smell, very intense or very low,

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Very sweet, artificial taste, „candy“-taste, no typical flavour

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„Cherry“-, „Vanilla“- by-taste

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stale, musty after-taste

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Very liquid texture