Optimization of a stabilizer mixture for stirred yogurt formulation using native starch, acetylated distarch phosphate, and gelatin
Saqi Fakhraei, Roghayeh Amini Sarteshnizi, Bahareh Borhani, Ronak Gholami, Mehdi Jafari Asl, Arash Soltani · 2026
Read Optimization of a stabilizer mixture for stirred yogurt formulation using native starch, acetylated distarch phosphate, and gelatin by Saqi Fakhraei, Roghayeh Amini Sarteshnizi, Bahareh Borhani, Ronak Gholami, Mehdi Jafari Asl, Arash Soltani (2026) in the Tower of Babel, a free online library of public-domain works preserved in clean, searchable text. No sign-up. The full text is served as a plain-text file at a predictable URL, where text is present: https://antarctic-labs.com/tower-of-babel/pmc-13324756.txt.
Description
Six authors, led by Saqi Fakhraei, tune the stabilizer blend in stirred yogurt in this 2026 study. Yogurt makers add stabilizers to keep the texture smooth and stop whey from pooling on top. The blend here mixes three helpers: native corn starch, a modified starch, and gelatin.
Using a mixture design, the team varied each ingredient across set ranges and stored the yogurts cold for twenty-eight days. They tracked texture, chemistry, taste scores, and liquid separation. Gelatin cut the separation strongly but softened the fresh yogurt, then firmed it during storage. Both starches raised hardness over time and added to separation. Sensory panels rated gelatin blends higher overall. The optimum the study reports balances a clean spoon-feel on day one against firmness a month later.
Catalog record
| CREATOR | Saqi Fakhraei, Roghayeh Amini Sarteshnizi, Bahareh Borhani, Ronak Gholami, Mehdi Jafari Asl, Arash Soltani |
|---|---|
| YEAR | 2026 |
| COLLECTION | PAPERS |
| FORMAT | TXT |
| FILE SIZE | 54 KB |
| VERSION | 1.0 |
| LICENSE | CC BY 4.0 |
| RIGHTS | CC BY |
| SOURCE | Europe PMC |