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Formulating Plant-based Yogurt video series

How does plant-based yogurt differ from dairy-based yogurt?

When comparing a plant-based yogurt to a dairy-based yogurt, plant-based yogurt will inherently lack two major components: protein and texture. Plant-based milk sources are largely composed of water and lack the casein micelle structure that contributes protein and texture.

To nutritionally fortify plant-based yogurt-alternatives, formulators need to leverage an additional protein source. This added protein can often have a strong impact on the viscosity before, during and after processing, leading to production difficulties in pumping and shearing the yogurt alternative.

In order to achieve optimal texture and stability in a protein-fortified plant-based yogurt, product developers must include stabilizers in their formulations. Starches and hydrocolloids aid in providing viscosity, mouth coating, water binding and structure. However, due to heat and homogenization during processing, careful consideration must be taken when choosing these stabilizers.

Functions of stabilizers in plant-based yogurt

• Impart texture to better mimic typical dairy-based yogurt
• Provide gelatin alternative to address label claim goals like Kosher and vegan
• Improve mouthfeel and body
• Prevent syneresis and surface weeping

Questions a Gum Guru might ask when recommending a stabilizer for this application

• Are you making any label claims?
• What functionality are you looking to achieve?
• Is this drinkable, vat-set, or cup-set yogurt?
• What is your non-dairy base? (Almond, cashew, etc)
• What is your main protein source?
• What protein level are you looking to achieve?

How do I replicate the same texture for my non-dairy yogurt as commercial dairy yogurts?

The texture of non-dairy yogurt is largely dependent on the protein, starch, and hydrocolloids used. We have optimized the synergy between these components with Simplistica YG 3206 to give similar gel strength, texture, protein content and rheological behavior as commercial dairy yogurts.

How do I prevent syneresis in my non-dairy yogurt?

Separation of water or syneresis can be slowed down by gums and starches. Agar can prevent syneresis by trapping water within its gel matrix. Galactomannans like locust bean gum or guar are also used to prevent syneresis. The optimized ratio of gums and starches increases the overall functionality to prevent syneresis.

What are the advantages of using a starch/ gum blend?

Most of our yogurt solutions are systems combining both gums and starches. The starch provides a smooth body, while the gums provide texture and syneresis control.