Acidified milk systems are prone to whey syneresis, resulting in phase separation. This phenomenon can be prevented by stabilizer addition. This paper explains the mechanism underlying the role of hydrocolloids like pectin in stabilizing acidified milk systems, aiming at providing ideas for applications of more stabilizers in foods.

This study investigated the effect of addition of acetylated crosslinked starch as a stabilizer on set yoghurt. The presence of acetylated crosslinked starch was effective in controlling the acidity of yoghurt and improving its water holding capacity and freeze-thaw stability; however, excess acetylated crosslinked starch caused in a reduction in flavor compounds, a rough taste and a lack of refreshingness. Addition of 0.5%–1.5% acetylated crosslinked starch in set yoghurt was preferred.