Salted buttermilk is a simple formulation made with yogurt, salt and spices. Challenges occurs during the heat treatment when proteins tend to aggregate and form sedimentation as well as a gritty mouthfeel. GENU® Pectin can prevent protein aggregation by creating an electrostatic interaction with the protein molecules at an acidic pH to stabilize them. Salt can also complicate the interaction, increasing ionic strength. The higher the salt content, the more difficult it can be to stabilize the formulation.
However, new GENU® Pectin YM-SAL-200 was developed to withstand a range of salt from .04% to .08% and protein (1% to 2%). This provides formulators with the recipe flexibility to create products with the higher salt content that consumers prefer.
Download the recipe card for this prototype here.