As a result, a gel is formed that is suitable for yogurt production. Lactic acid bacteria have the ability to grow in soy milk upon the addition of glucose and dextrose. These sugars act as an energy source for the Lactic acid bacteria to form lactic acid. Fermentation of the yogurt culture provides for the production of lactic acid and the coagulation of soy proteins. Fermentation of soy milk with yogurt cultures leads to specific organoleptic characteristics such as improvement in taste and aroma of the final product.
Stabilizers are hydrocolloidal substances which prevent product separation.
Typical properties of stabilizers are that they are water soluble substances, increase viscosity, aid in gel formation, and hold flavor. Modified food starch is used as a stabilizer in flavored beverages. It gives the sensory perception of a creamy mouthful and aids in flavor release. Carrageenan can be used in emulsions where milk fat is replaced by vegetable oil. Finally, Pectin is used in yogurt drinks to react with calcium and sugar because it helps bind free water and improve gel characteristics.