Abstract
ABSTRACT Novel texture modifiers obtained from winery pomaces are characterized in terms of their thickening ability in model solutions and emulsions. They are found to increase the viscosity of emulsions via a depletion flocculation mechanism. When used as texture modifiers in yogurt-type products, they inhibit syneresis and increase creaminess in conjunction with gelatin. The factors under study are the fat content and the stabilization capacity. The study involves an 8-products experimental plan, comprising yogurt-type formulations. Physico-chemical and sensory properties are studied in these samples. When used in 2% w/w yogurt-type formulations, they induce creaminess in a way similar to that of gelatin. Concerning the sensory attributes, color, and aroma are not statistically different between samples. Overall, these new materials show promise as thickeners of yogurt-type products.
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