Stabilization mechanism of acid dairy drinks (ADD) induced by pectin

Samples of calcium sensitive (CS) and non-calcium sensitive (NCS) pectin were compared in acid dairy drinks (ADD) with different protein concentrations. The CS pectin is more efficient in terms of stabilization than the NCS pectin and produces a network at all MSNF values. The gels formed are weak but present thixotropic properties. They are also very distortable and can be broken. The gels therefore present a yield point. The NCS pectin is quite good for stabilizing ADD showing that the calcium sensitivity is not the only parameter governing stability.