Formulating Ambient Drinking Yoghurt with A Range of Textures Effect of Stabilizers And Processing

Agenda

2

•  Yoghurt Types and Ambient Drinking Yoghurt Market

•  Technical Challenges

•  Impact of Stabilizers

•  Impact of Processing •  CP Kelco Product Range And Functionalities

Evolution of Ambient Drinking Yogurt in China

3

Definition of Drinking Yoghurt Fermented beverage containing (dairy) proteins. The fermentation process induces a drop in pH from neutral milk to acidic environment.

Traditional Drinking Yoghurt Traditional yoghurt drinks are short shelf-life demanding cold storage.

Ambient Drinking Yoghurt Ambient drinking yoghurt is a long shelf-life, ambient stable beverage made from fermented (dairy) protein base.

Today, industrial commercial yoghurt drink making includes an important heat treatment step to allow the products to be stored for months at ambient temperatures without changing taste, mouthfeel or nutritional values.

Regular APDs and Yogurts

Chilled Drinking Yogurts

Ambient Drinking

Yogurts (ADY) TetraPack

Premium ADY PET Bottles, Particulate suspension

Premium Clean Label

Affordable

Alternative

Protein

2009 2017 2020 1980s 1990s

1st Generation 2012 -2014

Plastic cup; Tetra Prisma

High Viscosity

Original Flavor

2nd Generation 2015-2017

Tetra Prisma; Tetra Top

Medium to High Viscosity

Added Flavor

Added Particulate

3rd Generation 2017 PET

Low Viscosity

Clean Mouthfeel

ADY Market Trends

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Increasing Options

Extending beyond original/yogurt flavor to blueberry, strawberry, peach, cheese, floral, mixture of fruit &

vegetable…

New Countries

Moving beyond China and SEA with new

developments in the US, Africa, Western Europe and South

America

Added Particulates Fortification

Addition of textural chewy ingredients such as fruit particulates to build on a

“naturally healthy” positioning and cereals, healthy seeds and

grain (e.g., chia seeds) for health image or

fiber claim

New Formats

Package type extends from Tetra Prisma® to Tetra Top®

and Glass, with varied texture from high viscosity to low viscosity; PET is the emerging package type in

the ADY market

Flavor Choices Geographies Ingredients Packaging

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Typical Long Shelf-life Ambient Drinking Yoghurt

ADY  

Contains  protein  source  (mainly  milk)  

Local  recipe  tradi6ons,  trends  and  legisla6on  

Packaging:  PET  bo>les,  pouch  or  carton  

Container  sizes    

100  ml  –  1  L  

Fermenta6on  

Long  shelf-­‐life:  1-­‐  10  months  

Protein  protec6on  

during  heat  step  to  ensure  

stability  through    shelf-­‐life  

UHT/Past.  Heat  

treated  

Ambient  storage  

Viscosity  and  mouthfeel  range  from  low  to  high  

Low  pH  

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Typical Production Processes

Stabilizer addition as pre-heated slurry

followed by homogenization

Stabilizers added after ferm.

Stabilizers dry-mixed and added/dispersed

Homogenization step possible

Dry ingredients

Cool and ferment to pH 4.3

Mix into liquids

Preheat + Homogenize

Pasteurize (95°C/5 min.)

Break curd (and cool)

Heat treatment 75°C/30 s. (90-105°C/15-4 s.)

Hot fill or cool to 25°C and aseptic filling

Heat treatment 95°C/30 s. - 120°C/4 s.

Stabilizers added before ferm.

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Typical Composition and Ingredients in ADY

Basic Composition:

Protein content: 0.5% - 3% Fat content: ~0% - 3% Added sugar 0%-10%

pH: 4.0 – 4.4

Minor Ingredients:

Dietary fibers Vitamins and minerals

Special Cases:

Salted (NaCl): 0.5% - 1% Reduced pH: 3.5-3.6

Other Typical Ingredients:

Protein source: Dairy plant

Fat source: dairy

Vegetable Sugar

Starter culture Acids

Fruit/juice Flavour, Colour

Stabilizers

Pectin is the leading stabilizer in new product launches

© 2019 CP Kelco U.S., Inc. | 8

0  

100  

200  

300  

400  

500  

600  

Pec6n   CMC   Agar   Modified  Starch   Guar   Gellan   Xanthan   Alginate   Carrageenan   LBG  

NPLs  –  Global  use  of  stabilizers  

2013   2014   2015   2016   2017   2018   Total  

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Role of Stabilizer – Optimal pH Range for Protein Protection

pH for max electrostatic attraction between casein

and pectin or CMC

Netcharge

Positive NH3

+

COOH

Netcharge

Weakly negative COOCH3

coo

Net charge on molecule

Netcharge

Weakly negative COOCH3

coo

Netcharge

Positive NH3

+

COOH

Protein

+

0

- Stabilizer

3.5 5.0 pH Unstable ADY where protein

aggregation results in syneresis and separation

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Role of Stabilizer – Effect of Increasing Stabilizer Addition

Unstable ADY where protein aggregation results in syneresis

and separation

Pectin Concentration

Sediment Viscosity

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Role of Stabilizer: Effect of Stabilizer Addition on Viscosity

Yoghurt  recipe:  2.8%  protein  and  fat,  1.5%  mod.  Starch    

28  30  

32  

35  37  

36  

20

22

24

26

28

30

32

34

36

38

GELLAN GUM KELCOGEL ADY +

AGAR

GENU PECTIN LM-106 AS-YA

GENU PECTIN LM-106 AS-YA +

AGAR

GENU PECTIN LM-106 AS-YA + GELLAN GUM

KELCOGEL ADY

GENU PECTIN LM-106 AS-YA + GELLAN GUM

KELCOGEL ADY + AGAR

COMMERCIAL PRODUCT

Firm

ness

(gr

am)

0

5

10

15

20

25

30

35

40

0

200

400

600

800

1000

1200

1400

1600

1800

2000

GENU pectin YA-700 GENU Beta-pectin + Kelcogel ADY GENU pectin X + Kelcogel ADY + Agar

Firm

ness

(gr

am)

Viscosity

 (mPa.s)  

Viscosity  (mPa.s)   Firmness  

Yoghurt  recipe:  2.8%  protein  and  fat,  1.1%  mod.  starch    

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Process Step to Consider: Time for Addition of Stabilizer

Dry ingredients mixed into liquids

Ferment to pH 4.3

Preheat + Homogenize

Pasteurize (95°C/5 min) and cool

Break curd (and cool)

Hot fill or cool fill

Ingredient addition

Homogenize

Heat treatment (pasteur. or UHT)

After fermentation Before fermentation

-  Simpler handling and fewer steps downstream

- No risk of downstream contamination

-  Optimal pH conditions for stabilizers (typical lower relative use level of stabilizer)

-  Suitable for low protein ADY variants

-  Need for extra process step/equipment to prepare slurry

-  need for harsher heat treatment to avoid

contamination –

- Neutral pH conditions not optimal for some stabilizers (may require higher use level to compensate)

- Production volume capacity =

fermentation capacity

Viscosity range: 10 250 750 3000 (mPa.s)

Before fermentation After fermentation

500 1000 2000

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Key Elements to Consider when Developing ADYs

Process Heat treatment Homogenization

Stirring/Shear/Pumping Cooling/warming

Stabilizer addition time Fermentation time

Process time

Recipe Protein source and level

Fat source and level Fresh or milk powders

WPC addition Starter culture type

Added sugars/sweeteners Inclusion of fruits/

particulates

Product Target shelf-life Target texture

Target pH Packaging type/design

Customer segment

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CP Kelco Product Range And Functionalities

CPK has been supplying the ADY segment for years and has an extensive range of standard and customized stabilizer solutions to offer.

New offerings being added to the list as market needs are changing.

Product Line or type Add before/after ferm. Value element / functionality

GENU® Pectin

YM-series After (pre-heated slurry) protein protection during heat treatment

LM-series Before viscosity enhancement, syneresis control and flavor release

YA-series Before viscosity control/texture enhancement, syneresis control and flavor release

BETA pectin Before or after stabilization in low viscous drinks combined with KELCOGEL gellan gum to yield stable and low viscous ADY

KELCOGEL®

APx-B-series (Gellan gum+CMC)

After (slurry at ambient temperature) suspension of particles and insoluble minerals

ADY Before syneresis control and added texture

Conclusions And Future Perspectives

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CP  Kelco  offerings  and  capabili=es  within  ambient  drinking  yoghurt  segment:  

Long track record of delivering stabilizer solutions within the global ADY category

Strong technical support with regional proximity and global

connectivity

Reliable product quality and QC performance testing to

ensure constant functionality in ADY products

Extensive innovation efforts to find new stabilizer

solutions to meet customer ADY needs

THANK YOU

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