Yogurt’s increased popularity and the expansion of the types of products in the category has also increased the number of yogurt-related inquiries to our Gum Gurus®. Common questions about yogurt formulations include those related to balancing the textural changes that come with the use of organic ingredients, plant-based milks, or alternative manufacturing processes.
But what exactly makes a yogurt “indulgent”?
It can be difficult to describe this desired texture in a way that can be easily understood and acted upon by a formulator. For a situation like this, our Gum Gurus use our Food Texture Terminology to identify the textural attributes that are most important for the application and then use these attributes as a guide while formulating the new product.
In the case of yogurt texture, sensory attributes used to define “indulgent” are identified as:
|Texture Attributes of Indulgent Yogurt|
|Viscosity||Visible thickness upon swirling 3 times in the sample cup||water vs. sweetened condensed milk|
|Mixes With Saliva||The degree to which the sample mixes with the saliva||sugar-free syrup vs. water|
|Mouth Coating||Degree to which mouth surfaces are coated after swallowing or expectorating||water dessert gel (jello) vs. creamy peanut butter|
|Mouth Clearing||The speed with which the sample clears from the mouth after swallowing or expectorating||creamy peanut butter vs. water|
|Astringency||The feeling on the tongue or other skin surfaces of the oral cavity described as puckering/dry and associated with tannins or alum||yellow American cheese vs. strong brewed tea|
Certain mixtures of gums are known to synergistically gel, meaning that the different chain polymers link together in a way that makes the gel stronger than would have been possible if only one individual gum was used. The optimum gel mixture is reliant on the ratios of the component gels. Whether the goal is to improve texture, reduce syneresis or both, the Gum Gurus have already invested the time to find the combinations of hydrocolloids to provide the desired functionality.
In this case, we have developed gum blends specifically formulated for and tested in yogurt products, including:
|Dairyblend YG AG||Produces a smooth-bodied yogurt that is gelatin free|
|Dairyblend YG OG 6||Adds body and smooth texture to organic yogurts|
|TICOrganic® Dairyblend YG Smooth||Organic stabilizer for use in stirred yogurt and smoothie-type applications|
These hydrocolloid systems can be incorporated at different usage levels in order to meet desired formulation requirements. Some systems, depending upon the usage level, can make the same yogurt base into either a spoonable or a drinkable yogurt.
We provide texture and stability solutions optimized for use in certain forms of yogurt products:
Our dairy scientists have created blends with organic yogurts in mind that will add viscosity, density, and mouth coating ability:
When a yogurt contains a fruit preparation it is first important to stabilize and prevent syneresis of the fruit preparations. For this purpose we recommend Caragum 300 2473.
With fruit preparations, another focus lies on protecting the milk protein from the acidity of the fruit mixture. Ticaloid® 780 can fulfill this purpose, as it reacts uniquely with dairy, while increasing viscosity and mouth coating.
Recently, carrageenan has been known to have a negative perception with consumers and is generally not seen as “clean label friendly”. However, due to its synergistic interaction with dairy proteins, carrageenan provides unique functionality in yogurt applications and a combination of hydrocolloids is often required to replace the multiple functionalities of this single ingredient. Our Gum Gurus can help you select a stabilizer that meets your texture, stability, and labeling goals.
The white paper titled "Creating an Indulgent Texture in Organic Yogurt" to learn how we identified the key texture attributes of indulgent yogurt and selected a stabilizer that modified those attributes.