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Evaluating a Novel Hydrocolloid Alternative for Yogurt Production: Rheological, Microstructural, and Sensory
F N U Akshit1, Ting Mao1, Shwetha Poojary2
1Alfred Dairy Science Laboratory, Department of Dairy and Food Science, South Dakota State University, Brookings, SD 57006, USA.
Foods (Basel, Switzerland)
|July 12, 2025
Summary
A new gelling agent combining disodium 5-guanylate and lactic acid shows promise as a cost-effective yogurt stabilizer. This novel gel reduces syneresis and improves texture, offering a viable alternative to expensive conventional hydrocolloids.
Area of Science:
- Food Science and Technology
- Dairy Science
- Material Science
Background:
- Conventional hydrocolloids used in yogurt production are facing supply shortages and increasing costs.
- There is a need for alternative gelling agents that are cost-effective and readily available.
- Disodium 5-guanylate and lactic acid combination presents a novel gelling system for food applications.
Purpose of the Study:
- To evaluate the efficacy of a novel gelling agent (disodium 5-guanylate and lactic acid) as a substitute for traditional hydrocolloids in yogurt.
- To compare the rheological, textural, and microstructural properties of yogurt produced with the novel gel against conventional hydrocolloids and a control.
- To assess the sensory acceptability of yogurt containing the novel gelling agent.
Main Methods:
- Yogurt samples were prepared using six different formulations: novel gel, disodium 5-guanylate, gelatin, agar-agar, lactic acid, and a control (no additive).
- Rheological properties (viscosity, flow behavior index, consistency coefficient) and syneresis were measured.
- Textural analysis (rupture strength, brittleness) and microstructural examination were conducted.
- Sensory evaluation was performed to assess consumer acceptance.
Main Results:
- All yogurt samples exhibited shear-thinning behavior.
- The novel gel yogurt showed similar low-shear viscosity to control but lower high-shear viscosity, reduced syneresis (23.37% vs. 33.75%), and a higher consistency coefficient (9.2 vs. 7.25) compared to control.
- The novel gel resulted in superior rupture strength and comparable brittleness to gelatin yogurt, with a compact protein network observed.
- Sensory evaluations revealed no significant differences between control and novel gel yogurt.
Conclusions:
- The novel gelling agent (disodium 5-guanylate and lactic acid) is a viable and cost-effective alternative to conventional hydrocolloids in yogurt production.
- It improves key textural properties and reduces syneresis without negatively impacting sensory attributes.
- This finding addresses the market challenges of expensive and scarce traditional hydrocolloids.
