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Indulgent Coconut Milk Yogurt through Functional Tapioca Starch Food Innovation Center SMS CORPORATION THAILAND 15 Nov, 2017
Indulgent Coconut Milk Yogurt through Functional Tapioca Starch
Food Innovation CenterSMS CORPORATIONTHAILAND15 Nov, 2017
Innovative Starches for:SMS GROUP Innovative Starch Partner from THAILAND
No 1. Native tapioca starch exporter globallyNo 1. Modified tapioca starch exporter globallyWorld first production and commercialization waxy
tapioca starch
THAILAND
Innovative Starches for:SMS GROUP Innovative Starch Partner from THAILAND
THAILAND
“We always will the first and innovative in this area”
Is Thailand a great country for TAPIOCA STARCH products?
42%
24%
24%
5%
5%
Source : SMS Corporation, 2015
Total Starch : 38 Million Ton
By Product
CORN Starch
TAPIOCA Starch
MODIFIEDStarch
POTATOStarch
WHEATStarch
Global Starch Production
Source : SMS Corporation, 2015
Total Starch : 38 Million Ton
By Region
66%
16%
13%
4%
1%
ASIA
EUROPE
NORTHAMERICA
SOUTHAMERICA
AFRICA
Global Starch Production
Is Thailand a great country for TAPIOCA STARCH products?
15%85%
Source : SMS Corporation, 2015
Total Starch : 9 Million Ton
THAILAND
REST ofTHE WORLD Global Modified Starch
Production
Is Thailand a great country for TAPIOCA STARCH products?
Why success?
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“Think of tapioca starch, Think of Thailand”
8
The Global Leader of Modified Tapioca Starch from Thailand
Capacity
400,000 MT/Y
Modified Tapioca Starch
9
The Global Leader of Modified Tapioca Starch from Thailand
Innovative Starches for:
Food
Clean LabelSolutions
SpecialtySolutions
ThickeningSolutions
TexturizingSolutions
What are we talking about today?
10
Global & Market Trend
Coconut Milk Yogurt Application
Conclusion
Result and Discussion
Global & Market Trend
11
Global Yogurt Sales 2015
27.03
17.88
11.04 10.58
6.254.1
1.46
0
5
10
15
20
25
30
Sale
s ($
Bil
lio
n)
Source : Euromonitor, 2015
Growth
2017 to 2021 at CAGR
5.3 %
YOGURTTrends
Snacking Option
Higher Nutrient
Flavor Mash-Ups
Yogurt Drink
o Good for health in form of
medium chain saturated
fatty acids (MCFAs)
o Unique flavor & taste
characteristics
Why Coconut Milk Yogurt
o Provide Creamy texture
o Enhance milk & coconut flavor
o Good mouthfeel
o Excellent resistance to shear
o Stability against syneresis
o Cost Effectiveness
Why Modified Tapioca Starch in Yogurt
Coconut Milk Yogurt Formulation
Ingredient %Coconut milk 10.0
Whole milk powder 10.0
Sugar 6.0
Modified Starch 2.0
Skim milk 2.0
DMG 0.3
Water 73.7
TOTAL 100
Coconut Milk Yogurt Preparation
Full fat milk powder, Skim milk, Sugar, DMG
Modified starch reconstituted in water
with coconut milk, then preheat at 75˚C for 5 min
Homogenized at 200 bar
Heat treatment at 95˚C 15 min
Blast cooling to 40˚C
Add starter culture
Incubated at 40˚C until pH 4.2-4.5
Stored at 4˚C 1hr Stir at 2,000 rpm for 2 minModified
Tapioca StarchModified
Maize Starch--Control--
Yogurt Testing
Brookfield Viscometer
Viscosity Change throughout shelf life
storage time (3 weeks) at 4˚C
pH Meter
pH Change throughout shelf life
storage time (3 weeks)
Yogurt Testing
Texture Analyzer
Yogurt’s Texture; Firmness, Consistency
at 4˚C
Light Microscope
Yogurt Structure &Starch Granule
by straining with iodine solution
Yogurt testingYogurt Testing
Syneresis
Centrifuged at 5,000 rpm for 20min at 4˚C
Clear Supernatant
Initial weight
Clear Supernatant
Initial WeightX 100
Sensory Evaluation: 9-point hedonic scaling test
Dis
like
the
mo
st
Eith
er li
ke o
r D
islik
e
Like
th
e m
ost
Glossiness Flavor Creaminess Smoothness Overall liking
5 Parameters
Yogurt Testing
Results and Discussion
Control
Coconut Milk Yogurt Appearance
SMS Modified Tapioca Starch
(MTS: KREAMERY B1)
Results and Discussion
o Both modified starches had pH of 4.1
indicating that starch had no effect on pH
of coconut milk yogurt
pH
Control
pH of Yogurt
MTS(KREAMERY B1)
pH 4.1 ± 0.2
pH 4.1 ± 0.1
Results and discussionResults and Discussion
2000
2500
3000
3500
4000
4500
5000
0 1 2 3
cPs
Week
Viscosity of Yogurt
o MTS (KREAMERY B1) viscosity profile was higher and stable
than control both the initial and final stage of shelf-life.
o Declined viscosity due to less holding water in starch granule,
Control’s viscosity declined faster
o MTS (KREAMERY B1) can stabilize yogurt’s viscosity over shelf
life
Viscosity
MTS (KREAMERY B1)
Control
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Results and Discussion
o Firmness & Consistency of MTS’s sample were
higher than control
Texture
0
1000
2000
3000
4000
5000
6000
0 50 100 150 200 250
Firmness (g)
Consistency(g*s)
Control
MTS (KREAMERY B1)
Texture of Yogurt
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Results and Discussion
o Modified Tapioca Starch sample’s syneresis was less than
control’s sample
o Modified Tapioca Starch stabilizes yogurt’s structure better
than modified maize starch
Syneresis
0
5
10
15
20
0 1 2 3
Syn
ere
sis
(%)
Week
Syneresis
MTS (KREAMERY B1)
Control
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Results and Discussion
Microscopic
MTS(KREAMERY B1)
Well cooked – Over Cooked
34 – 65 µm
47 ± 7 µm
Well cooked
18 – 48 µm
37 ± 10 µm
Min - Max
Average
Starch Granule
Control
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Results and discussion Results and Discussion
Sensory Evaluation
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Glossiness
Flavor
ThicknessSmoothness
Overall liking
---- Control
---- MTS (KREAMERY B1)
Creaminess
ConclusionConclusion
KREAMERY B1
- Provides superior glossiness
- Creamy texture
- Coconut flavor
- Stability
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