Yogurt: production and innovative solutions with SWISSGUM®
Introduction to the world of Yogurts
Yogurt is an ancient food originating from the Middle East and Central Asia, dating back to when nomadic peoples stored milk in skin containers, allowing it to ferment naturally. Over time, this product became popular in various cultures, valued for both its nutritional content and digestive properties, especially in ancient Greece and Rome. The term “yogurt” comes from the Turkish word yoğurt, referring to its thick texture.
Nowadays, yogurt is a food valued for its protein, calcium, B vitamins, and probiotics, which support digestive health and strengthen the immune system. With a wide variety available on the market, from classic and Greek yogurts to drinkable and fruit-infused options, yogurt has become a nutritious and versatile choice for all types of diets.
Production process of Yogurt
The ingredients required by legislation for making yogurt are regulated to ensure that the product meets certain standards of quality, safety, and authenticity.
Although regulations may vary slightly by country, the basic ingredients and allowed additives are common in most regulations:
Milk and dairy products: the main ingredient must be cow’s milk or milk from other animals, such as goat or sheep, depending on the type of yogurt. Whole, semi-skimmed, or skimmed milk can be used. Additionally, it is quite common to use powdered milk, or milk concentrates to adjust the milk solids content and improve its texture.
Specific bacterial cultures: live dairy bacteria (Lactobacillus bulgaricus and Streptococcus thermophilus) are essential for the fermentation of the product; through this process, they convert lactose into lactic acid, creating the characteristic flavor and texture of the product.
Sweeteners and sugars: used in flavored versions, with fruits, or in low-calorie versions.
Stabilizers and thickeners: commonly used to improve physical properties such as texture, as well as to prevent whey separation.
Finally, the yogurt is packed and stored under refrigeration.
Types of Yogurts on the market
The market is filled with a wide variety of products, each with specific and unique characteristics in terms of flavor, texture, and health benefits. The main types of yogurts found in the market are:
The role of hydrocolloids as stabilizers in Yogurts
In yogurt production, legislation allows the addition of stabilizers such as hydrocolloids, which are commonly used to enhance the physical properties of the products. Hydrocolloids, water-soluble polymers, form gels or viscous solutions upon dissolution, contributing to the modification of the texture and foods viscosity. They also help maintain the homogeneity and stability of the product, preventing the separation of ingredients and extending its shelf life.
The SWISSGUM D range is designed for dairy and plant-based fermented products, providing greater stability, viscosity, and texture while protecting proteins during high-temperature stages. Additionally, SWISSGUM® aligns with current consumer trends by offering clean-label solutions with fewer artificial additives and greater transparency in ingredients. This makes it an ideal choice for developing plant-based yogurts, maintaining the desired stability and texture, thereby responding to the growing demand for natural and healthy products.
To sum up, the use of stabilizing systems in yogurt production offers numerous advantages, such as improved texture, stability, and water retention, which contribute to a longer shelf life and a better sensory experience for the consumer.
By choosing products from the SWISSGUM D range, yogurt manufacturers can take advantage of our innovative solutions that ensure excellent stability and protein protection during processing, enabling the creation of both traditional and plant-based yogurts.
Additionally, SWISSGUM D responds to the growing demand for more natural and clean-label products, helping to reduce additives and offering healthier options for the current market.