Tate & Lyle has been researching ways of reducing sugar, energy and fat in yoghurts to meet European consumer demand for healthier food.
The company has developed a Yoghurt Rebalance solution set which offers manufacturers the chance to create low fat yoghurts that have all the taste of their calorie-loaded counterparts.
Yoghurt Rebalance 006 is part of the range and contains modified food starches and pectin. Tate & Lyle says that the ingredient improves the body and texture of energy-reduced stirred yoghurts. It achieves this by controlling the protein aggregation during acidification which makes the product smoother. Plus, it delivers 63% less sugar and less than half the calories of full fat yoghurt, claims the company.
Tate & Lyle guarantees that manufacturers using the ingredient can create a gelatine free product and reduce glycaemic carbohydrate content by 50%.
In addition to Rebalance 006, version 007, which contains Splenda sucralose, has been formulated. This ingredient makes sure that the sweetness of a product is not eliminated during pasteurisation.
Based on a dosage in the white mass of 1.3%, Rebalance 007 delivers only four calories per 100g, says Tate & Lyle. This amount of sweetness is the equivalent of 5% sugar, which normally delivers 20 calories per 100g.
Both 006 and 007 Rebalance ingredients have excellent water binding and gelling properties, enabling them to create yoghurts of a creamy consistency.
“By using our solution set, yoghurt producers can help our customers deliver the sweet, clean taste and creamy texture consumers want – with fewer calories, less sugar, less fat and a clean label declaration,” says Tate & Lyle’s global vice president of ingredient applications and technical services, Mike Augustine.