Applications of Polysaccharides as Stabilizers in Acidified Milks

Acidified milk is normally divided into drinking (e.g. acidified milk drinks) and gelling (e.g. stirred/set yoghurt) types, and its texture is mainly determined by the state of casein micelles. Polysaccharides are widely applied as stabilizers in controlling the texture of acidified milk. On one hand, ionic polysaccharides can provide casein micelles with electrostatic repulsion and steric hindrance to ensure their dispersion so as to maintaining uniformity and fluidity of acidified milk drinks. On the other hand, both ionic and non-ionic polysaccharides can participate in the formation of acid-induced milk gel, which would result in improved texture and reduced wheying-off in acidified milk gel. In this study, firstly, the mechanisms of suspending casein micelles by commonly used ionic polysaccharides are reviewed. Secondly, the effects of both ionic and non-ionic polysaccharides in the formation of acidified milk gel are discussed. It is revealed that depending on the different interaction mechanisms of polysaccharides with casein, suitable polysaccharide stabilizers can be selected to meet the typical texture of acidified milks (drinking and gel types).