Application characteristics of Zhongtai tapioca starch in yogurt:
(1) It has no peculiar smell, can improve the brightness of the product, and endow it with a special tissue structure, providing a creamy and shiny texture, making low-fat milk reach a tissue state similar to high-fat milk, and can provide a mellow taste;
(2) It has good thickening stability and is completely compatible with the fat in milk, which helps to prevent casein precipitation and whey precipitation, and will not be degraded by bacteria;
(3) Increase product stability in low-temperature storage
(4) Improve product ductility and overall structure
(5) Reduce the amount of stabilizers such as milk powder, hydrophilic colloid, and gelatin, and increase the solid content of dairy products.