Indulgent Coconut Milk Yogurt through Functional Tapioca Starch. Food Innovation Center SMS CORPORATION THAILAND 15 Nov, 2017
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1 Indulgent Coconut Milk Yogurt through Functional Tapioca Starch Food Innovation Center SMS CORPORATION THAILAND 15 Nov, 2017
2 Innovative SMS GROUP Starches for: Innovative Starch Partner from THAILAND THAILAND No 1. Native tapioca starch exporter globally No 1. Modified tapioca starch exporter globally World first production and commercialization waxy tapioca starch
3 Innovative SMS GROUP Starches for: Innovative Starch Partner from THAILAND THAILAND We always will the first and innovative in this area
4 Source : SMS Corporation, 2015 Is Thailand a great country for TAPIOCA STARCH products? WHEAT Starch POTATO Starch 5% 5% 42% CORN Starch TAPIOCA Starch 24% MODIFIED Starch 24% Global Starch Production By Product Total Starch : 38 Million Ton
5 Source : SMS Corporation, 2015 Is Thailand a great country for TAPIOCA STARCH products? AFRICA SOUTH AMERICA 1% 4% 66% ASIA 13% NORTH AMERICA EUROPE 16% Global Starch Production By Region Total Starch : 38 Million Ton
6 Source : SMS Corporation, 2015 Is Thailand a great country for TAPIOCA STARCH products? 85% 15% THAILAND REST of THE WORLD Global Modified Starch Production Total Starch : 9 Million Ton
7 Why success? Think of tapioca starch, Think of Thailand 7
8 The Global Leader of Modified Tapioca Starch from Thailand Modified Tapioca Starch Capacity 400,000 MT/Y 8
9 The Global Leader of Modified Tapioca Starch from Thailand Innovative Starches for: Food Clean Label Solutions Specialty Solutions Thickening Solutions Texturizing Solutions 9
10 What are we talking about today? Global & Market Trend Coconut Milk Yogurt Application Result and Discussion Conclusion 10
11 Sales ($ Billion) Global & Market Trend Global Yogurt Sales Growth 2017 to 2021 at CAGR 5.3 % Source : Euromonitor,
12 YOGURT Trends Flavor Mash-Ups Snacking Option Yogurt Drink Higher Nutrient
13 Why Coconut Milk Yogurt o Good for health in form of medium chain saturated fatty acids (MCFAs) o Unique flavor & taste characteristics
14 Why Modified Tapioca Starch in 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
15 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
16 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 Modified Maize Starch --Control-- Modified Tapioca Starch Stored at 4 C 1hr Stir at 2,000 rpm for 2 min
17 Yogurt Testing ph Meter Brookfield Viscometer ph Change throughout shelf life storage time (3 weeks) Viscosity Change throughout shelf life storage time (3 weeks) at 4 C
18 Yogurt Testing Texture Analyzer Light Microscope Yogurt s Texture; Firmness, Consistency at 4 C Yogurt Structure & Starch Granule by straining with iodine solution
19 Yogurt testing Testing Syneresis Clear Supernatant Centrifuged at 5,000 rpm for 20min at 4 C Initial weight Clear Supernatant Initial Weight X 100
20 Dislike the most Either like or Dislike Like the most Yogurt Testing Sensory Evaluation: 9-point hedonic scaling test Glossiness Flavor Creaminess Smoothness Overall liking 5 Parameters
21 Results and Discussion Control SMS Modified Tapioca Starch (MTS: KREAMERY B1) Coconut Milk Yogurt Appearance
22 Results and Discussion ph of Yogurt Control MTS (KREAMERY B1) ph 4.1 ± 0.2 ph 4.1 ± 0.1 ph o Both modified starches had ph of 4.1 indicating that starch had no effect on ph of coconut milk yogurt
23 cps Results and Discussion Results and discussion MTS (KREAMERY B1) Control Viscosity of Yogurt Week 2 3 Viscosity o o o MTS (KREAMERY B1) viscosity profile was higher and stable than control both the initial and final stage of shelf-life. Declined viscosity due to less holding water in starch granule, Control s viscosity declined faster MTS (KREAMERY B1) can stabilize yogurt s viscosity over shelf life 23
24 Results and Discussion Texture of Yogurt Consistency (g*s) Texture o MTS (KREAMERY B1) Control Firmness (g) Firmness & Consistency of MTS s sample were higher than control 24
25 Syneresis (%) Results and Discussion 20 Syneresis Control 5 0 (KREAMERY B1) 0 1 Week 2 3 Syneresis MTS 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 25
26 Results and Discussion Microscopic Starch Granule Min - Max Average Control Well cooked Over Cooked µm 47 ± 7 µm MTS (KREAMERY B1) Well cooked µm 37 ± 10 µm 26
27 Results and Discussion Results and discussion Overall liking Smoothness Glossiness Sensory Evaluation Flavor ---- Control ---- MTS (KREAMERY B1) Thickness Creaminess 27
28 Conclusion KREAMERY B1 - Provides superior glossiness - Creamy texture - Coconut flavor - Stability 28
29 Booth # A
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