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.
The texture of non-dairy yogurt is largely dependent on the protein, starch, and hydrocolloids used. We have optimized the synergy between these components with Simplistica YG 3206 to give similar gel strength, texture, protein content and rheological behavior as commercial dairy yogurts.
Separation of water or syneresis can be slowed down by gums and starches. Agar can prevent syneresis by trapping water within its gel matrix. Galactomannans like locust bean gum or guar are also used to prevent syneresis. The optimized ratio of gums and starches increases the overall functionality to prevent syneresis.
Most of our yogurt solutions are systems combining both gums and starches. The starch provides a smooth body, while the gums provide texture and syneresis control.