ALTERNATIVE INGREDIENTS FOR LOW CARB CULTURED DAIRY PRODUCTS

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ALTERNATIVE INGREDIENTS FOR LOW CARB CULTURED
DAIRY PRODUCTS

• Arun Kilara, Ph.D.
• Arun Kilara Worldwide
• 1020 Lee Road, Suite 200
• Northbrook, IL 60062-3818

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OUTLINE

• Low carb and what it means
• Selecting target cultured dairy products
• Formulations where functional proteins are used
• Functional properties of dairy proteins
• Summary and conclusions
• Questions and discussion

• Introduction

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INTRODUCTION

• The hottest trend in foods is low carbs
• Fueled by the Atkins revolution has other
  proponents e.g. South Beach Diet
  
• The main attempt is to reduce the net
  carbohydrate content of foods.
  
• Net carbohydrate is total carbohydrate minus
  dietary fiber and/or sugar alcohols.
  
• FDA does not like the term low carbohydrate but
  is currently allowing net carb if an
  explanation of what net carb means and how it
  is calculated.

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Introduction (2)

• If carbohydrates are reduced in foods, such a
  reduction can be achieved by increasing the
  proportion of
  
• Fiber
• Protein
• Fat
• Moisture
• The key is to obtain good taste, texture and
  shelf life in such products.

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Introduction (3)

• Early 90s fat reduction was the buzz and the
  results were mixed.
  
• Bottom line was that low fat and no-fat foods did
  not meet the consumers expectations.
  
• Will the low carb trend be sustained or is it a
  flash in the pan ?

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Selecting target cultured dairy products

• Which products are ideal candidates for carb
  reduction?
  
• Cultured products considered are sour cream,
  cream cheese, cottage cheese and yogurt.
  
• Begin by examining the nutritional profiles of
  these products

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Nutritional profile of sour cream (serving size 1
tablespoon)
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SOUR CREAM

• Even if a consumer has 3-4 servings of sour cream
  the carbohydrate intake can be considered low
  
• Atkins type diet does not restrict fat intake
• Based on these considerations this product is not
  a good candidate for carb reduction

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CREAM CHEESE

• Once again This product can be considered low
  carb because the net carbs are low.
  
• Like sour cream this product is not a good
  candidate for carb reduction.

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CREAM CHEESE (serving size 1 Tablespoon)
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Cottage Cheese (serving size 1 cup)
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Cottage Cheese

• This can also be considered to be a low carb
  food
  
• It is a good source of protein in comparison to
  the carb level
  
• In my opinion, Cottage Cheese is also not a
  suitable candidate for carb reduction

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Yogurt (serving size 1 cup)
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Yogurt

• This category of products affords the greatest
  opportunity to reduce carbs.
  
• Strategies for each type of yogurt varies because
  of compositional factors
  
• The ingredient tool box to achieve such reduction
  include proteins, fiber, intense sweeteners,
  flavorings and inclusions
  

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Strategies for carb reduction in whole milk plain
yogurt

• Inclusion of fiber such that a serving can
  provide 6 g of dietary fiber will reduce the net
  carbs from 11 to 6
  
• This also provides 25 of the daily dose of
  fiber
  
• Another approach can be to use proteins as a
  source of solids fortification e.g. whey protein
  concentrate, milk protein concentrate or sodium
  caseinate

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Strategies for carb reduction in whole milk plain
yogurt

• While whey protein concentrates can be used to
  supplement the milk solids, use of caseinates or
  milk protein concentrate is not allowed under the
  present Standards of Identity for yogurts.
• Perhaps this may change in the future

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Strategies for carb reduction in skim milk plain
yogurt

• Here a combination of proteins and fiber can be
  used to lower the net carbs.
  
• Because of the low total solids content of skim
  milk, it is common practice to fortify the solids
  through the addition of non-fat dry milk or
  condensed skim milk.
• Instead of fortifying with ingredients that
  contribute a large amount of lactose, use of high
  protein whey protein concentrates can be
  considered

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Formulation of Yogurt
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Syneresis of yogurt made with SMP vs. Proliant
8200 after 11 days of storage
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Advantages of using WPC-80

• Improved mouthfeel and viscosity
• No need for addition of hydrocolloids
• Stable shelf life with no syneresis
• Reduction in lactose content or a reduction in
  carb content
  
• This still may not reduce the total carbs to suit
  consumers.

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Alternate method for carb reduction in plain skim
yogurt

• Since mere addition of WPC-80 does not achieve
  the desired carb reduction processing
  technologies can be helpful in achieving this
  goal.
• Ultrafiltration of skim milk to remove lactose
  and concentrate the protein can lead to
  carbohydrate reduction
  
• The main hurdle is the current Standards of
  Identity. UF skim milk cannot labeled as skim
  milk!

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Low fat fruit yogurt

• In such products the fruit component makes up 25
  of the product
  
• Often the fruit is preserved by the addition of
  sugar
  
• Replacement of sugar with intense sweeteners can
  reduce the total carbs.
  
• Greater reduction in total carbs can be achieved
  by combining intense sweeteners with the use of
  proteins

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FUNCTIONAL PROPERTIES OF PROTEINS

• Any physicochemical property of a protein that
  makes it useful in foods is termed functional
  property. The most common functionalities of
  proteins are
• Solubility
• Water binding and viscosity
• Gelation
• Emulsification
• Foaming
• Browning

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COMPOSITIONAL ASPECTS OF DAIRY PROTEINS

• Because of the interest to keep carbohydrate
  levels low, high protein products are the
  ingredients of choice. Examples of such
  ingredients are
• Milk protein concentrate
• Milk protein isolate
• Whey protein concentrate 75-80
• Whey protein isolate

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Composition () of high protein dairy ingredients
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Functional properties of dairy proteins of
importance in yogurt

• Emulsification
• Heat setting/ gelation
• Water binding
• Adhesion

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Summary and Conclusions

• I have explained the concept of low carb foods
• The rationale for selecting targets for carb
  reduction and identified yogurt as the product
  that is suited for carb reduction
  
• The strategies for carb reduction were
  illustrated with the use of fiber, proteins and
  intense sweeteners
  
• The functional properties of proteins of
  importance in yogurt application were also
  discussed
  

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Summary and conclusions (continued)

• While the use of whey protein concentrates and
  isolates is currently permitted under the
  standards of identity, other milk protein
  products are not currently permitted.
• This is an example of how innovation can be
  stifled by the Standards of Identity. Is it time
  to change them?

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Acknowledgements

• I thank the IDFA and the Cultured Dairy Product
  Institute for inviting me to present my views
  
• I also thank Proliant Inc and USDEC for providing
  data on the use of WPC in yogurt formulations.

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QUESTIONS?DISCUSSION