Reducing the fat content in yoghurt will risk a loss of mouthfeel, a less thick texture, difficulties in maintaining good gloss and colour, a less smooth appearance and a less appealing taste. Pectin, inulin, and rice starch are excellent and natural ingredients to compensate for the reduced fat and provide viscosity, texture, stability, and better mouthfeel in fat-reduced fermented products such as yoghurt.
Inulin is based on inulin-type fructans, which are fibres that occur naturally in the chicory root. The “invisible” inulin fibre is an ideal fat replacer helping create a creamy taste and mouthfeel very similar to fat.
Orafti inulin is a high-performance inulin powder which is particularly suited for fat replacement at high processing temperatures and therefore excellent for pasteurised fermented dairy products such as yoghurt. With Orafti® inulin it is possible to reduce the calorie content in the finished products without affecting taste and texture. The inulin is excellent for improving the creamy mouthfeel in fat reduced yoghurt.
Orafti® inulin can be used solely or in combination with native Remyline rice starch (see next tab) to get an even creamier texture and pleasant mouthfeel in the fat-reduced yoghurt.
Inulin / chicory root fibre
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