Dairy Processing - September/October 2024 - 38

FORMULATIONS
Stabilizing
properties
Label scrutinization has formulators turning to cleaner
ingredients that provide desirable functionality.
by Donna Berry | donnaberry@dairy-food.com
T
exture and mouthfeel are attributes many consumers
do not think about unless they are off, such as
when a high-protein milk is gritty or ice cream lacks
aeration. Visual appeal is important, too. Not just at the time
of purchase, but through shelf life. A puddle of liquid on the
top of a multi-serve container of plain yogurt the day after
opening is unacceptable.
This is why product designers include ingredients with
emulsifying and stabilizing properties into formulations.
Historically, they relied on highly effective chemical
emulsifiers, such as monoglycerides and diglycerides, as well
as sucrose esters. For stabilization, modified starch was an
economical go-to ingredient, along with other hydrocolloids,
some of which have been targeted by the food police. In this
day and age of label scrutinization, formulators are turning to
cleaner ingredients that provide desirable functionality.
KEEPING IT ALL TOGETHER
Cows' milk in the US is said to be 87.7% water, 4.9% lactose
(carbohydrate), 3.4% fat, 3.3% protein and 0.7% minerals. The
38 SEP-OCT 2024 | DAIRYPROCESSING.COM
latter is referred to as ash. While composition varies by breed,
feed, the stage of lactation and more, the milk from different
cows is typically stored in bulk tanks and averages out to
these numbers.
If you let a glass of direct-from-the-farm milk sit long
enough, the fat rises to the top, while most of the other
solids set on the bottom. To overcome this, fluid milk is
homogenized. This physical process creates an emulsion,
which is a heterogeneous suspension whereby microscopic
droplets of one type of immiscible liquid are dispersed in
another immiscible liquid. In the case of cows' milk, it's
fat dispersed in the water. The same is true of plant-based
products that contain fat.
It's not enough to create the emulsion. The emulsion must
remain intact through shelf life. That's where emulsifiers come
into play. Emulsifiers have a hydrophilic (water attracting)
head and a hydrophobic (water repelling) tail. They prevent
the emulsion from reverting back to separate phases through
interactions that encourage droplet dispersion.
Low molecular weight emulsifiers are used for a number
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Dairy Processing - September/October 2024

Table of Contents for the Digital Edition of Dairy Processing - September/October 2024

Dairy Processing - September/October 2024 - Intro
Dairy Processing - September/October 2024 - 1
Dairy Processing - September/October 2024 - 2
Dairy Processing - September/October 2024 - 3
Dairy Processing - September/October 2024 - 4
Dairy Processing - September/October 2024 - 5
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