Sugar Free Formulations for Yoghurt
Sugar reduction in yoghurt presents significant technical hurdles in maintaining product stability and sensory qualities. Traditional formulations rely on 10-12% added sugars to achieve desired sweetness profiles and texture, while also supporting bacterial fermentation processes that are essential for yoghurt production. The interdependence of sugar content with protein stability, water activity, and organoleptic properties makes reformulation particularly challenging.
The fundamental challenge lies in maintaining the complex matrix of yoghurt properties—texture, mouthfeel, bacterial viability, and shelf stability—while reducing or eliminating added sugars.
This page brings together solutions from recent research—including controlled fermentation of fructo-oligosaccharides, low-lactose milk processing techniques, and selective bacterial culture systems. These and other approaches focus on achieving commercial viability while meeting consumer expectations for taste and texture.
1. Low-Lactose Acidified Milk Product with Reduced Sugar Content
VALIO LTD, 2020
Low-sugar acidified milk products like yogurt with reduced lactose content and sweetness. The products are made by using milk with lower lactose levels, around 0.6-2.5%, compared to regular milk. This allows reducing the sugar content while still maintaining sweetness. The process involves acidifying the low-lactose milk, then adding sugar and flavorings. It allows preparing low-sugar acidified milk products without using lactase enzymes to break down lactose.
2. Controlled Fermentation Process of Short-Chain Fructo-Oligosaccharides for Yogurt Production
DOELCKEN GUENTER, 2018
A process for producing yogurt with reduced sugar content through the controlled fermentation of short-chain fructo-oligosaccharides (FOS) in a patented enzymatic process. The FOS, naturally occurring in fruits and vegetables, is selectively fermented to produce a consistent mixture of FOS with varying chain lengths. This process ensures reproducible sugar composition and organoleptic properties in yogurt products, particularly in commercial yogurt formulations. The FOS fermentation process enables consistent and controlled production of FOS with minimal residual sugar, making it an attractive alternative to traditional sugar-based yogurt formulations.
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