TIC Gums’ new Dairyblend YG AG helps stabilize spoonable yogurts, drinkable yogurts and smoothies.
Yogurt continues to be a popular source of high-quality protein within the dairy category and product developers are challenged with creating new yogurt products. These innovative products must maximize nutritional value, deliver desirable textural attributes and remain stable.
Hydrocolloids are an integral component of yogurt. Without them—yogurt lacks some key characteristics, such as syneresis control and mouth coating, which make it enjoyable to consumers. Product developers can replace gelatin in yogurt and achieve similar textural results using Dairyblend YG AG, which also is available in a non-GMO formulation.
The Gum Gurus® at TIC Gums utilize an extensive knowledge of hydrocolloid systems and a state-of-the-art pilot plant to help product developers deliver on consumer expectations. Whether the goal is to develop a drinkable yogurt consumed for breakfast or a more traditional cup set yogurt as a healthy dessert alternative, choosing the right combination of texturizing agents will help achieve product development needs.
The latest Technically Speaking white paper, “Targeting Texture in Gelatin-Free, Low-Fat Yogurt,” is available for immediate download at www.ticgums.com/yogurtpaper.
TIC Gums is a global leader in advanced texture and stabilization solutions for the food industry. Food and beverage companies rely on TIC Gums to improve the texture, stability, consistency, nutritional profile and shelf appeal of their products. Legendary customer service, high-quality standards, and the unrivaled knowledge of our Gum Gurus® have made TIC Gums the industry leader for more than 100 years. If you have any questions, please call the Gum Gurus® at (800) 899-3953 or chat with us online at www.ticgums.com/chat.
