Utilization of thermal-denatured whey protein isolate-milk fat emulsion gel microparticles as stabilizers and fat replacers in low-fat yogurt

In the current study, thermal-denatured whey protein-milk fat emulsion gel microparticles (WPI-EGs) were used as stabilizers and fat replacers in low-fat yogurt. The effects of emulsion gel microparticles were studied on the texture, rheology, microstructure, and sensory evaluation of low-fat yogurt. The results showed that yogurt with WPI-EGs had a better (p < 0.05) water-holding capacity. The hardness of low-fat yogurt (1.50% (wt/wt) fat) added with WPI-EGs (1.5% LF-EY) increased (p < 0.05) significantly compared than skim yogurt and whole fat yogurt. Results from scanning electron microscopy showed that with the addition of WPI-EGs, yogurt has a more compact network structure and smaller pores. This study shows that WPI-EGs can be used as an effective fat replacer and stabilizer in yogurt. WPI-EGs have broad application prospects in dairy products, such as low-fat ice cream and processed cheese.