Dairy Processing - September 2021 - 30

FORMULATIONS
" Plant-sourced fats and oils can help
formulators address these functional
properties, from mouthfeel and
creaminess to product structure, " said
Diliara Iassonova, innovation architectglobal
edible oil solutions at Cargill. " They
also offer key advantages over their animalbased
counterparts, including high-oxidative stability and
easier storage. "
" In applications like cheese, dairy proteins play a
huge role in forming the product's structure. "
Christine Addington, senior dairy technical service specialist, Cargill
For example, from a functional perspective, plant-sourced
fats, such as palm, palm kernel and coconut oils, help
replicate the creamy mouthfeel consumers expect in dairyalternative
applications. Flavor is another challenge.
" While achieving balanced milk fat flavor in dairyalternative
products can be difficult, we've found that
careful ingredient selection especially around protein, fat
and oil choices, can go a long way, " Ms. Iassonova said.
" As an added bonus, the clean flavor profile of refined oils
and the high oxidative stability of plant-based oil solutions
are instrumental in delivering flavor stability throughout
product shelf life. "
Milk fat also provides a desirable mouthfeel and texture,
which typically cannot be replicated with one single
ingredient. For high-fat products, such as coffee creamer and
pudding, texture challenges may require a multi-ingredient,
functional systems approach to formulation. This includes fat
or oil, along with texturizers.
" Native starches, citrus fiber and pectin can help fill in
30 SEP 2021 | DAIRYPROCESSING.COM
the remaining texture gaps, building back the creamy, rich
mouthfeel consumers expect, " Ms. Addington said. " These
label-friendly ingredients also provide functionalities such as
stability, mouthfeel enhancement and syneresis control, while
standing up to the harsh processing parameters that often
exist in non-dairy applications. "
Beneo Inc., Parsippany, NJ, has used its clean-label rice
starch in dairy-free vanilla yogurt and a dairy-free, oat-based
dulce de leche spread.
" Replacing the integral texture of dairy fat is no small
challenge, " said Steven Gumeny, regional product managerrice
ingredients. " Rice starch naturally provides a similar
texture and mouthfeel, along with great stability and
process tolerance. "
KEEPING SUGAR IN CHECK
Tate & Lyle, Hoffman Estates, Ill., has developed three
no-sugar-added dairy-type concepts sweetened with the
company's stevia and allulose. There is an oat milk and
ultra-filtered cow's milk 10% fat creamer, an almond-based
mocha latte and an oat-milk based coffee latte. The two
Ingredion

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Dairy Processing - September 2021

Table of Contents for the Digital Edition of Dairy Processing - September 2021

Dairy Processing - September 2021 - Intro
Dairy Processing - September 2021 - 1
Dairy Processing - September 2021 - 2
Dairy Processing - September 2021 - 3
Dairy Processing - September 2021 - 4
Dairy Processing - September 2021 - 5
Dairy Processing - September 2021 - 6
Dairy Processing - September 2021 - 7
Dairy Processing - September 2021 - 8
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