dp_2025_02_01 - 25

providing critical functionality across various applications, "
said Tammy Reinhart, principal scientist, dairy, at Tate & Lyle,
Hoffman Estates, Ill.
In general, hydrocolloids are hydrophilic, high-molecular
weight compounds, usually with colloidal properties. Many
are polysaccharides, e.g., fibers, starches, gums, etc. However,
some proteins, such as gelatin, as well as specialty proteins
derived from eggs and milk, are considered hydrocolloids.
Their primary function is thickening or gelation, while
secondary functions include aeration, emulsification,
encapsulation and suspension.
Emulsifiers serve as release
agents for clean separation
and act as instantizers to help
powdered dairy products disperse
efficiently in liquids. "
Wei Li, ADM
" Most foods in the dairy industry have some fat in them
and emulsifiers help maintain this balance as they are
pasteurized and cultured, frozen or whipped, " said Drew
Wunderly, senior scientist, Corbion, Lenexa, Kan. " Their
importance in achieving specific functionalities cannot
be overstated. "
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.
" Additionally, emulsifiers serve as release agents for clean
separation and act as instantizers to help powdered dairy
products disperse efficiently in liquids, " said Wei Li, director
of texture solutions, ADM, Chicago.
To make stabilization more confusing, some hydrocolloids
have emulsifying capabilities, and some stabilizers require
specific processing temperatures, shear and pH. Suppliers often
customize blends for dairy and
non-dairy applications. Blended
ingredients may work
synergistically and assist
with reducing cost-in use.
In some dairy products,
dependence on stabilizers can be
reduced, or even eliminated, by the
addition of select dairy ingredients.
Whey proteins, for example, assist
with stabilizing creamy dairy
systems. It's all about putting dairy
back into dairy and cleaning up
labels.
" High-protein yogurts, for
example, rely less on the addition of
stabilizers because the dairy proteins
provide added gel formation and
control syneresis, " said Kimberlee
Burrington, vice president of technical
development, American Dairy
Products Institute, Elmhurst, Ill. " Whey
protein concentrates have been added
to yogurt instead of starch to also help control syneresis.
Starches work, but they also will mute the yogurt flavor and a
term like modified starch might not be as clean label to some
consumers.
" Many dairy companies have developed custom whey
protein and milk protein ingredients to provide the functions
of gums, emulsifiers and stabilizers in dairy products, so it is
worth evaluating them in the development process, " Burrington
said. " It makes sense to use a dairy ingredient in a dairy
product because you could reduce the need for these other
additives, many of which have unfamiliar names to consumers. "
TOOLBOX OF INGREDIENTS
There are many ingredients to assist with stabilizing dairy
and alternative dairy products. Formulators need to identify
clean label goals, desired shelf life and costs before evaluating
options.
" For example, we have a solution that addresses the
functional and technical challenges presented with labeloptimized
frozen desserts and novelties by supporting the
removal of monoglycerides and diglycerides from labels, "
said Zach Gall, global senior marketing manager, wholesome
ingredients and texturants, at ADM. " With this solution, we
provide superb freeze-thaw performance, controlling ice
crystal growth while reducing melting rates. It also delivers
improved mouthfeel and enhanced flavor release.
" A different solution mitigates the need for gelatin in dairy
and alternative dairy yogurts, " Gall said. " It delivers important
syneresis control, robust full-bodied texture and improved
flavor release, along with supporting consumer-friendly
labeling for drinkable and spoonable yogurts. "
In dairy beverages, most notably chocolate milk, carrageenan
DAIRYPROCESSING.COM | JAN-FEB 2025 25
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