Yogurt continues to be a popular product in the dairy category due to its versatility, convenience and source of high quality protein.
As dairy manufacturers expand product lines with new options for consumers, many are challenged to maximize nutritional value and still deliver products that appeal to the market.
Hydrocolloid systems play a role in yogurt as they balance the texture consumers expect with syneresis control (the tendency of products to release water during storage) and protein stability.
Dairyblend YG OG 6 enhances attributes such as mouth coating and viscosity, allowing formulators to address their functionality needs while achieving the textural characteristics consumers look for in indulgent products.
Increasing interactions with water
Donna Klockeman, Sr. principal food scientist at TIC Gums told DairyReporter that the texture and stability of yogurt results from the combination of the protein network and any stabilizers added.
“Dairyblend YG OG 6 contributes to the texture and stability of yogurt through a two pronged approach,” Klockeman said.
“The first, to enhance the thickening and gelling characteristics of the protein network, which occurs as a result of the drop in pH during the culture process. The second, to increase interactions with water thus delaying syneresis.”
Fits with organic requirements
Yogurt produced with Dairyblend YG OG 6 has increased viscosity and mouth coating to enhance the perception of fat content and aid in flavor delivery without dissolving too quickly.
Dairyblend YG OG 6 also aligns with 95% organic requirements in accordance with the USDA’s National Organic Program.