A review on the use of polysaccharides as thickeners in yogurts

• Published in: Carbohydrate polymer technologies and applications Vol. 8; p. 100547
• Main Authors: Leal, Makyson Roberto Silva, Albuquerque, Priscilla Barbosa Sales, Rodrigues, Natalie Emanuelle Ribeiro, Silva, Priscila Marcelino dos Santos, de Oliveira, Weslley Felix, Correia, Maria Tereza dos Santos, Kennedy, John F., Coelho, Luana Cassandra Breitenbach Barroso
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.12.2024; Elsevier
• Subjects: Emulsions; Food industry; Functionality; Health benefits; Polysaccharides; Thickening agent; Polysaccharides; Thickening agent; Emulsions; Functionality; Food industry; Health benefits
• ISSN: 2666-8939; 2666-8939
• DOI: 10.1016/j.carpta.2024.100547

•Yogurts are gels formed by the aggregation of casein micelles and whey proteins.•Yogurt gels commonly have low stability and susceptibility to syneresis.•Thickening agents can enhance the consistency and sensory attributes of yogurts.•Polysaccharides as thickness can modify the texture and mouthfeel of yogurts.•Polysaccharides can improve the stability of yogurts, prolonging their shelf life. Yogurt is one of the most popular consumed fermented dairy products in the world due to its high nutritional content and considerable benefits to human health. Polysaccharides are a major component associated with their texture and mouthfeel. Composition-wise of yogurts, casein micelles form aggregates with whey proteins in yogurts and then contribute to the formation of a protein gel, which is responsible for the well-known consistency of the yogurt. Food thickening agents are widely used to modify textural, rheological, and physicochemical properties, as well as to enhance the consistency and sensory attributes of yogurts. Improvement in moisture binding capacity, structural modification, and altering flow behavior properties are the major functions of food thickeners. Because of the ability to increase the viscosity of solutions, emulsions, and suspensions, polysaccharides can be considered strong candidates for thickeners in yogurts; however, few studies have focused on this field. Thus, we were directed to write a review article to summarize recent advances in using polysaccharides as thickening agents focusing on the rheological, textural, and microstructural properties of supplemented yogurts. Thus, this review may contribute to the knowledge about the application of polysaccharides in emulsions, mainly in the food industry. [Display omitted]