Jump to content

  • Quick Navigation
Photo
- - - - -

Monk Fruit juice concentrate vs sugar to slow down yogurt acidification


  • You cannot start a new topic
  • Please log in to reply
1 reply to this topic

#1 olenazh

olenazh

    Grade - PIFSQN

  • IFSQN Principal
  • 516 posts
  • 164 thanks
97
Excellent

  • Canada
    Canada
  • Gender:Female
  • Location:Toronto
  • Interests:My job, church, reading, gym, horror movies

Posted 22 July 2020 - 07:10 PM

Hey guys, does anyone have experience using sugar substitutes to control pH drop down in fermented non-dairy products? Sugar-added yogurt shows tremendous drop in pH over shelf life comparing to non-sugar added one. Product taste's affected becoming quite acidic by the end of shelf life. Any advise would be appreciated.



#2 SQFconsultant

SQFconsultant

    SQFconsultant

  • IFSQN Fellow
  • 3,545 posts
  • 901 thanks
769
Excellent

  • United States
    United States
  • Gender:Male
  • Interests:American Patriot
    WWG1WGA
    Never give up, never give in
    Vineyard Haven on the island of Martha's Vineyard off the coast of Massachusetts, USA

Posted 23 July 2020 - 12:29 AM

I had a client that used Monkfruit liquid - not sure if it was concentrate and it was buffered with a small amount of maltol.


Kind regards,
Glenn Oster
 
GOC Group | +1.800-793-7042 | Serving the Food, Food Packaging & Food Storage Industries
SQF Development, Implementation, Certification and Continuity eConsultants 
Internal Auditor Training | CV Fallout Recovery for Food Companies | Long-Term eConsultant
Serving the American Republic, Centro America and Caribbean Islands

http://www.GlennOster.com

 

Celebrating 13 Years in our SQF Consulting business - Influenced by two & blessed by one!

Read about it here: https://glennosterco...m/ogfc/goc-news





0 user(s) are reading this topic

0 members, 0 guests, 0 anonymous users