TIC Gums, White Marsh, Md., developed Dairyblend YG AG to stabilize spoonable yogurts, drinkable yogurts and smoothies.

Yogurt continues to be a popular source of high-quality protein within the dairy category and product developers are challenged with creating new yogurt products. These products must maximize nutritional value, deliver desirable textural attributes and remain stable.

Hydrocolloids are an integral component of yogurt. Without them yogurt lacks some key characteristics, such as syneresis control and mouth coating that make it enjoyable to consumers. Product developers can replace gelatin in yogurt and achieve similar textural results using Dairyblend YG AG, which is also available in a non-GMO formulation.

TIC Gums utilized an extensive knowledge of hydrocolloid systems and a state-of-the-art pilot plant to help product developers deliver on consumer expectations. Whether the goal is to develop a drinkable yogurt consumed for breakfast or a more traditional cup-set yogurt as a healthy dessert alternative, choosing the right combination of texturizing agents will help achieve product development needs.

The latest Technically Speaking white paper, Targeting Texture in Gelatin-Free, Low-Fat Yogurt, is available for immediate download at www.ticgums.com/yogurtpaper.
 

SOURCE: TIC Gums