Freeze Drying Preservation Methods for Yoghurt
Freeze-drying yogurt presents significant material science challenges, as the process must preserve both bacterial viability and structural integrity. During lyophilization, ice crystal formation can damage cellular structures, while the removal of water molecules affects protein configurations and textural properties. Current processes achieve moisture contents below 4%, but often struggle to maintain the characteristic mouthfeel and quick reconstitution properties that consumers expect.
The fundamental challenge lies in balancing the preservation of live cultures and enzymatic activity while achieving optimal texture and rehydration characteristics in the final product.
This page brings together solutions from recent research—including dextrin-based structural stabilization, controlled lactic acid bacteria growth techniques, and gas-infused fermented matrices with emulsifiers. These and other approaches focus on creating shelf-stable yogurt products that maintain their nutritional benefits while offering improved texture and reconstitution properties.
1. Dry Solid Yogurt Composition with Dextrin and Non-Fat Powdered Milk for Enhanced Structural Integrity
NAGATANIEN HOLDINGS CO LTD, 2020
Dry solid yogurt with improved shape retention, water resistance, crispy texture, and flavor compared to conventional methods. The yogurt is mixed with non-fat powdered milk and dextrin, then freeze-dried. The dextrin helps shape retention, while the powdered milk adds density. By balancing the components, the dry yogurt has better texture and water resistance than using just one additive. This allows using the dry yogurt in cereal and other dry food applications without dissolving or breaking.
2. Freeze-Dried Milk Products with Controlled Lactic Acid Bacteria Growth and Enhanced Physical Properties
Samyang Corporation, SAMYANG CORP, 2017
Freeze-dried milk products with enhanced storage stability and oral solubility through the controlled growth of lactic acid bacteria. The products achieve improved texture and physical properties, including meltability and breakage resistance, through a novel manufacturing process that utilizes fermented milk as the starting material. This approach enables the production of freeze-dried milk products with controlled microbial populations, which are then lyophilized to preserve their beneficial properties.
3. Freeze-Dried Aerated Dairy or Milk Substitute Composition with Emulsifiers and Gas-Infused Fermented Matrix
NESTEC SA, 2015
A freeze-dried and aerated dairy or milk substitute composition and preparation method that achieves optimal balance between solubility, hardness, and stability. The composition contains dairy or milk substitute components and emulsifiers, which are combined with a heat-treated milk or milk substitute mixture. The mixture undergoes fermentation and gas addition to form an aerated product, which is then cooled and freeze-dried. The resulting aerated product maintains its physical stability while maintaining solubility, making it suitable for consumers with oral mobility issues or limited digestive capabilities.
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