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How does plant-based yogurt differ from dairy-based yogurt?

When comparing a plant-based yogurt to a dairy-based yogurt, plant-based yogurt will inherently lack two major components: protein and texture. Plant-based milk sources are largely composed of water and lack the casein micelle structure that contributes protein and texture.

To nutritionally fortify plant-based yogurt-alternatives, formulators need to leverage an additional protein source. This added protein can often have a strong impact on the viscosity before, during and after processing, leading to production difficulties in pumping and shearing the yogurt alternative.

In order to achieve optimal texture and stability in a protein-fortified plant-based yogurt, product developers must include stabilizers in their formulations. Starches and hydrocolloids aid in providing viscosity, mouth coating, water binding and structure. However, due to heat and homogenization during processing, careful consideration must be taken when choosing these stabilizers.

Functions of stabilizers in plant-based yogurt

  • Impart texture to better mimic typical dairy-based yogurt
  • Provide gelatin alternative to address label claim goals like Kosher and vegan
  • Improve mouthfeel and body
  • Prevent syneresis and surface weeping

Questions a Gum Guru might ask when recommending a stabilizer for this application

  • Are you making any label claims?
  • What functionality are you looking to achieve?
  • Is this drinkable, vat-set, or cup-set yogurt?
  • What is your non-dairy base? (Almond, cashew, etc)
  • What is your main protein source?
  • What protein level are you looking to achieve?

Products

  • Product
    Usage Level
    Features
  • 6%-10%
    provide texture, structure and protein fortification to plant-based yogurt
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