The latest in dairy product innovation using Texture Analysis

There has been a tremendous boom in the fortification of dairy products in recent years with the aim to often enhance the ability of consumers to prevent or combat numerous non-communicable diseases such as diabetes, high blood pressure, hypercholesterolemia and cancer. Additionally fortified dairy products are suitable for supplying children and teenagers with additional minerals that are essential for growth or aimed at older people where calcium plays a major part. Active ingredients used in the formulation of functional foods giving such health benefits include vitamins such as vitamin B and D, minerals such as calcium and iron, plant derived ingredients such as phenolic compounds or extracts, essential oils and dietary fibre, and animal derived ingredients such as omega-3 fatty acids.

Various challenges have to be overcome in the fortification of dairy products. For example, the use of soluble mineral salts [especially calcium] can lead to coagulation reactions with milk proteins, taste can be impaired taste and sedimentation can occur. All of the above can lead to negative consumer impact and therefore need to be investigated. For the assessment of textural characteristics here are a few recent example of research in this field:

Development and Analysis of Physico-Chemical Properties of Set Yogurt Dual Fortified with Oat Powder and Ripe Jackfruit Flesh Pulp

Development of Vitamin C and Antioxidants Enriched Artisanal Gelato Ice Cream by Incorporating Gulkand

Yogucheeses – Yoghurts fortified with melted cheese: Microstructural, textural and rheological characterisation

Double emulsions fortified with plant and milk proteins as fat replacers in cheese

Flax seed has potential benefits on immune function, inflammatory diseases and reduced likelihood of platelet aggregation and certain types of cancer, especially breast and colon cancer. Chia seeds contain high portions of alpha linolenic acid and dietary fiber. In a patent released by Sweet Nothings the identified ratios of these superfoods have demonstrated smoother texture in various frozen food confections, including non-dairy, no-added-sugar formulations—specifically those based on whole fruits. By replacing common industrial stabilisers for ice creams, the proposed use of superfoods has the added benefit of increasing nutritional content and dietary fibers. They used their TA.XT2 Texture Analyser to measure ice cream firmness. Read more

There have been a few other developments that have employed a Texture Analyser for ice cream products:

Capturing the impact of nanobubble liquid in enhancing the physical quality of ice cream

Preparation of nanofibrillated cellulose from grapefruit peel and its application as fat substitute in ice cream

Fermented food products play an important role in the diets of various cultures around the world. Dairy-based fermented food products, such as yogurt and kefir, are popular foods that are available in many different forms. Dairy-based fermented food products can provide dietary protein and beneficial probiotic bacteria. However, many consumers prefer to avoid eating animal-based foods, including those based on milk ingredients. Non-dairy alternatives to yogurt are available, including yogurts based on soy, almond, and coconut milks. However, the available non-dairy alternatives to yogurt often suffer from poor texture, poor flavour, and/or low protein content. Thus, there is a need for improved non-dairy alternatives to yogurt. A patent has recently been released by Yoplait based on the discovery that pea protein can be used to make a non-dairy fermented food product containing substantially no added stabilisers and having a desirable texture. They used their TA.XTplus Texture Analyser to perform back extrusion measurements. Find out more

Meanwhile, the market for vegetable whipping cream, also commonly known as imitation cream or non-dairy cream, is increasing especially due to the vast variety of applications of the product. There are very low seasonal variations in the final product compared to those of dairy whipping cream and this is a benefit in many applications. Additionally, the significantly lower manufacturing costs relative to those involved in the manufacture of dairy whipping cream makes the product increasingly popular. A patent has recently been released by Dupont Nutrition Biosciences which relates to a whipping cream comprising high acyl gellan. They used their TA.XTplus Texture Analyser to measure cream firmness using a cylinder penetration test. Read more

The global market for plant-based foods intended as alternatives to cheese products will reach almost $4 billion by 2024. Researchers from University College Cork have been investigating the composition and physicochemical properties of commercial plant-based block-style products as alternatives to cheese using their Texture Analyser. Read more

Meanwhile, scientists from the Indian Institute of Technology Delhi have been assessing 3D printability of heat acid coagulated milk semi-solids 'soft cheese' by correlating rheological, microstructural and textural properties. Read more

And finally, a patent has recently been released by General Mills, entitled 'Cheese Compositions and Related Methods'. Various reasons exist, such as cost, for food product development to attempt to reduce levels of certain ingredients such as casein protein and replace at least a portion of the reduced amount of the casein protein with a protein or non-protein substitute ingredient. Casein protein is naturally found in milk and can provide a cheese composition with desired functional, organoleptic, and nutritional properties, but using a casein substitute can reduce composition cost. This patent describes cheese compositions that can include fat, casein protein, water, optional fiber, optional non-casein protein, and optional starch. They used their TA.XTplus Texture Analyser to measure cheese firmness. Read more

If you wish to investigate more about texture analysis in the dairy industry you could:

Discover the typical types of tests used in the dairy industry for texture measurement

Request our articles that give an overview of all of the methods available for dairy product testing

Read more blog posts about Dairy Product Texture Analysis

View Published References on research using our instruments for dairy product testing

View Patents that refer to our instruments for testing of dairy products

See how Dairy Industry Leaders use Texture Analysis to get ahead of their competition

There is a Texture Analysis test for virtually any physical property. Contact Stable Micro Systems today to learn more about our full range of solutions.

---

For more information on how to measure texture, please visit the Texture Analysis Properties section on our website.

The TA.XTplus texture analyser is part of a family of texture analysis instruments and equipment from Stable Micro Systems. An extensive portfolio of specialist attachments is available to measure and analyse the textural properties of a huge range of food products. Our technical experts can also custom design instrument fixtures according to individual specifications.

No-one understands texture analysis like we do!

To discuss your specific test requirements click here...