Dairy Processing - September/October 2024 - 40

FORMULATIONS
of functions in dairy products and dairy substitutes,
explained Stephen Euston, professor, School of Engineering
and Physical Sciences, Heriot-Watt University, Edinburgh,
Scotland, UK, and an author of Food Emulsifiers and Their
Applications. This includes interactivity with molecular
surfaces, promoting fat crystallization and interacting with
proteins.
Lecithin is one such emulsifier. It is naturally present in
soybeans and egg yolks, making both functional ingredients
in dairy and alt-dairy products. Lecithin is also commercially
available as a stand-alone ingredient. It is generally recognized
as safe (GRAS) by the US Food and Drug Administration.
In ice cream and whipped dairy emulsions, for example,
the surface activity of such emulsifiers allows them to adsorb
to the surface of air bubbles in foams, or to the surface of oil
droplets in emulsions, thus facilitating formation of smaller
bubbles and droplets and helping to control the stability,
according to Euston.
PRODUCT STABILITY
Then there's texture over shelf life. This is referred to as
product stability.
" We want the texture to look and perform on the last day
of product shelf life the same as it did on the first day it hit
the stores. We do not want drastic changes to the texture over
time, " said Ivan Gonzales, marketing director for plant-based
dairy and dairy, Ingredion Inc., Westchester, Ill. " Typical
problems to avoid are syneresis, hardening, losing viscosity
and developing graininess. Changes to texture most likely will
impact appearance and flavor release in the final product. "
When it comes to dairy products, consumers typically
expect them to be smooth, creamy and void of standing
moisture. They don't want starchy or gummy lumps in sour
cream, protein or mineral sedimentation in drinkable yogurt,
or frozen crystals in ice cream. Such visual cues are indicators
of product texture, which in turn influences how the product
feels in the mouth, also known as mouthfeel. This is why
texture needs to be a focal point during the early stages
40 SEP-OCT 2024 | DAIRYPROCESSING.COM
of product development and effectively
managed throughout shelf life.
This is especially true for many
refrigerated dairy and alt-dairy products.
If not properly stabilized, viscosity may
thicken or thin over a given period of time.
Proteins may flocculate and cause grittiness.
Gels may expel water (syneresis).
Hydrocolloids are a category of
ingredients that help stabilize the emulsion.
They are a group of long-chain polymers
- carbohydrates and proteins - and are
characterized by the ability to form viscous dispersions or
gels by binding water. This function is alluded to in the name,
where the prefix " hydro " means water and " colloid " means a
gelatinous substance.
Some hydrocolloids have additional functional
properties, including emulsification, aeration, suspension
and encapsulation. These functions vary by application and
by hydrocolloid.
Hydrocolloids work in combination with carbohydrate,
protein and fat components in the dairy system. Blends are
common, as they work synergistically to achieve texture
and stability goals with lower total addition levels. Thus,
hydrocolloid blends may reduce formulation costs.
Pectin is made from the
byproducts of juice production,
citrus peels and apple pomace.
Rather than discard these leftovers,
Cargill relies on them to produce
pectin, a time-tested ingredient
known for its thickening, gelling
and protein stabilization properties. "
Christine Addington, Cargill
Economics are always a product development
consideration. Hydrocolloids have proven to have a positive
impact on the bottom line - remember, their primary
function is to keep water in the system. This improves yields
and profits.
Hydrocolloids also play an important role in keeping
ingredients stable in dairy product systems. This includes
identifiable pieces such as nuts, superfruits and cereals
(think oats in yogurt), as well as vitamins, minerals and other
nutrients, including fiber and protein.
Some hydrocolloids form thermoreversible gels, where
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Dairy Processing - September/October 2024

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