(photo: CP Kelco)
PLANT BASED DAIRY ALTERNATIVES 2021
The right ingredients can help solve the most common
formulation challenges:
• Provide the desired
viscosity and body
• Control syneresis over
shelf life
• Maintain texture
• Mimic a fat-like mouthfeel
• Reduce or replace starch
A clean, recognizable label is also important to consumers.
Using, multifunctional nature-based ingredients will
complement your use of plant proteins and help keep the
overall ingredient deck short.
• Pectin is an easily recognized, label-friendly
ingredient extracted from citrus peels. It can be
used to protect proteins at an acidic pH and provide
long-lasting stability over shelf life while also
preventing sedimentation and syneresis. A wellknown
gelling agent, pectin can help formulators
create a creamy, spoonable texture by delivering that
missing “fat sensation” and optimize mouthfeel as it
masks off-tastes.
• Gellan gum is a multifunctional, fermentation-derived
ingredient for solving plant-based protein challenges.
It improves overall structure.
• Citrus fiber is an innovative, label-friendly ingredient
that supports dietary fiber intake. It can be used as
an alternative to starch and also work in combination
with pectin. It enhances body and appearance as it
imparts a creamy mouthfeel and controls syneresis
over shelf life.
When a product developer is able to connect all of
the elements of innovation, there is no limit to
the potential for success with
plant-based yogurt
alternatives.
September/October 2021 ¦ international-dairy.com · 5
/international-dairy.com
