Dairy Processing - September/October 2024 - 42

FORMULATIONS
gelation occurs after the hydrocolloid dissolves in solution
and is cooled. When heat is applied, the gel melts or
dissolves. Gelation temperature and melting point varies
by hydrocolloid.
This is exemplified by gelatin dessert, which melts in
the mouth at body temperature. Gelatin can absorb five to
10 times its weight in cold water. In yogurt, gelatin prevents
whey from being expelled from the casein gel. This is because
the gelatin molecules form a lattice in the casein gel during
the gelling process that gets stabilized by hydrogen bonding.
Hydrated gelatin contributes lubricity to a system.
Together with the melt-in-the-mouth attribute, gelatin makes
a choice fat replacer in dairy foods. Due to its foam-building
properties, gelatin can be used to replace some of the fat
content of foamed milk-based desserts, such as mousse.
Other hydrocolloids form non-thermoreversible gels, also
called thermally irreversible gels, and will not liquefy when
heated. They may soften or shrink, which is also referred to as
retrograde. In other words, the gel remains mostly intact once
formed. When they retrograde, syneresis takes place. That
puddle of liquid forms on the surface.
Native starches typically form non-thermoreversible gels
and will retrograde over time. Hence, historically chemically
modified food starches have been used to bind moisture in
42 SEP-OCT 2024 | DAIRYPROCESSING.COM
dairy products, as modification adds stability and resistance
to retrogradation and syneresis. With the trend towards
cleaner labeling, formulators are revisiting the use of native
starches, in particular those that have been physically
modified for improved functionality.
There are also some hydrocolloids that do not form any
type of gel on their own, but will do so in the presence of
other compounds. The challenge lies in finding the right
balance between the different gelling characteristics. This
allows for products with superior moisture retention and
desirable mouthfeel and texture.
Xanthan gum, for example, is produced by microbial
fermentation. It is a non-gelling hydrocolloid that hydrates
rapidly in cold water to give a reliable viscosity, with
a little going a long way. Its consistent water holding
ability makes it a very effective tool for controlling
syneresis. When used in combination with carrageenan,
xanthan contributes synergistically to the formation of
a thermoreversible gel, meaning that less carrageenan is
required to form the gel.
Guar gum is also commonly used in cultured dairy
applications to prevent the development of standing water.
Guar gum is obtained from plant seeds. The powdered
ingredient disperses and swells almost completely in cold
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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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Dairy Processing - September/October 2024 - 42
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