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FORMULATIONS
focusing on texture
Mouthfeel has become a focal point during
the early stages of product development.
by Donna Berry | donnaberry@dairy-food.com
F
ood texture preference is very personal. Often times
it is not thought of unless it puts someone off. This
may be exemplified by cooked egg. Some prefer eggs
scrambled, whereas others cannot tolerate their sponginess.
Identifiable whites and yolks are favored by some, with
preference to yolk consistency, runny to solid, quite varied.
Sometimes " off " texture is an indicator of product quality.
This is particularly true in dairy products. Slimy yogurt, for
example, is an indicator of overproductive ropy cultures.
Yogurt graders will identify such texture as a defect, but
that does not render the product unsafe for consumption.
And some consumers may find this slimy texture interesting,
even enjoyable.
Texture can evolve over time, and usually not in a
favorable manner. The food industry refers to this as
stability. The desire is for a food's 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. In dairy products, such
instability tends to come in the form of syneresis, graininess,
hardness or a change in viscosity. These textural changes
may negatively impact appearance and flavor release,
24 JAN-FEB 2025 | DAIRYPROCESSING.COM
which is why formulators will often include ingredients that
maintain the desired texture throughout shelf life. These are
called stabilizers.
THE NEED TO STABILIZE
When it comes to dairy products, consumers don't want
gummy lumps in sour cream, protein sedimentation in
drinkable yogurt or frozen ice 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 has become a focal point
during the early stages of product development.
Stabilizers, an unregulated term in the food and beverage
industry, help improve the overall eating experience.
Ingredients that stabilize dairy systems typically fall into
one of two categories. There are hydrocolloids, which are
all about binding water in the system, and then there are
emulsifiers, which keep oil and water interspersed. The
two keep dairy products creamy and smooth, and in one
cohesive mass.
" Stabilizers are foundational ingredients in dairy products,
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dp_2025_02_01

Table of Contents for the Digital Edition of dp_2025_02_01

dp_2025_02_01 - Intro
dp_2025_02_01 - FC1
dp_2025_02_01 - FC2
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