When formulating acidified milk drinks and smoothies, product developers must balance the stabilization requirements of a dairy-based beverage with the acidic environment caused by the presence of fruit juices, concentrates, and pulp.
Without proper stabilization, the low pH of the fruit juices can cause denaturation of the dairy protein in the formulation resulting in unsightly separation or flocculation or an unpleasant grittiness when consumed.
Using standardized language to identify your texture targets early in product development can speed up the process and result in a beverage that consistently delights your consumers. Our food texture terminology makes it easier to communicate the desired texture attributes of acidified dairy drinks.
|Texture Attributes of Acidified Dairy Drinks|
|Visual separation||The amount of visual liquid perceived on the top or around the sample; amount of visual liquid separation||mayonnaise vs fruit on the bottom yogurt|
|Mouth coating||Degree to which mouth surfaces are coated after swallowing or expectorating||water dessert gel vs creamy peanut butter|
|Awareness of particulates||The amount of particles (grit, grainy, seeds, skins) perceived in the mass||The amount of particles (grit, grainy, seeds, skins) perceived in the mass|
Proper dispersion and hydration are key factors in the formulation of a stable acidified milk beverage as gums will compete with other ingredients for the available water.
We recommend the following order of incorporation for most processes: