Innovative yoghurts: Novel processing technologies for improving acid milk gel texture
Consumers are demanding low-fat yoghurts without hydrocolloid stabilisers, but they are unwilling to compromise on texture for the sake of a ‘clean label’. Producing high quality low-fat yoghurt without stabilisers is challenging, and there is a need for new processing technologies to address consum...
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| Veröffentlicht in: | Trends in food science & technology 2013-09, Vol.33 (1), p.5-20 |
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| creator | Loveday, Simon M. Sarkar, Anwesha Singh, Harjinder |
| description | Consumers are demanding low-fat yoghurts without hydrocolloid stabilisers, but they are unwilling to compromise on texture for the sake of a ‘clean label’. Producing high quality low-fat yoghurt without stabilisers is challenging, and there is a need for new processing technologies to address consumer demand. Here we examine four technologies that can potentially improve the texture of yoghurt: high-pressure processing (HPP), high-pressure homogenisation (HPH), ultrasonic processing (USP) and protein crosslinking with the enzyme transglutaminase (TG). The benefits of HPH and USP depend on fat content, whilst HPP and TG work best in combination with other processes, and have strong potential for improving protein ingredients.
•Consumers demand appealing low-fat yoghurt without texture enhancers.•Novel processing technologies can potentially meet this demand.•The mechanistic effects and industrial potential of four such technologies are reviewed. |
| doi_str_mv | 10.1016/j.tifs.2013.06.007 |
| format | Article |
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Psychology</topic><topic>gels</topic><topic>high pressure treatment</topic><topic>homogenization</topic><topic>Homogenizing</topic><topic>hydrocolloids</topic><topic>ingredients</topic><topic>lipid content</topic><topic>milk</topic><topic>Milk and cheese industries. 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| fulltext | fulltext |
| identifier | ISSN: 0924-2244 |
| ispartof | Trends in food science & technology, 2013-09, Vol.33 (1), p.5-20 |
| issn | 0924-2244 1879-3053 |
| language | eng |
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| source | ScienceDirect Journals (5 years ago - present) |
| subjects | Biological and medical sciences Cleaning consumer demand Consumers crosslinking Food industries Foods Fundamental and applied biological sciences. Psychology gels high pressure treatment homogenization Homogenizing hydrocolloids ingredients lipid content milk Milk and cheese industries. Ice creams protein-glutamine gamma-glutamyltransferase Proteins Surface layer Texture Yoghurt yogurt |
| title | Innovative yoghurts: Novel processing technologies for improving acid milk gel texture |
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