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Xanthan gum

Carbohydrate derived from bacterial fermentation. Provides high viscosity, sometimes slimy or stringy.

0.2-1.5%

According to the CFR, a multitude of nutritive carbohydrate sweeteners may be used as ingredients in yogurt, including sugar (sucrose), beet or cane; invert sugar (in paste or syrup form); brown sugar, refiner's syrup; molasses (other than blackstrap); high fructose corn syrup; fructose; fructose syrup; maltors, maltose syrup, dried maltose syrup; malt extract, dried malt extract; malt syrup, dried malt syrup; honey; maple sugar; or any of the sweeteners listed in Part 168 of the CFR, except table syrup (23). It should be noted that sweetener levels greater than 12% can be inhibitory to cultures. Alternatively, non-nutritive sweeteners, such as Aspartame or Nutrasweet may be utilized to minimize caloric or cariogenic properties associated with nutritive carbohydrate sweeteners. Additionally, FDA-approved flavoring ingredients, color additives, and stabilizers are allowed. Vitamin A and D addition, which is optional, is specified in the CFR (23).

In Table 4, a typical yogurt formulation with functional properties of common yogurt ingredients is shown. All yogurt ingredients, except culture and inclusions, must be blended completely in order to allow full hydration of all ingredients prior to pasteurization and homogenization.

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