Peel back the cover on a container of traditional nonfat or Greek yogurt, and the issue is clear — clear liquid, that is.
Syneresis, or the pooling of clear liquid on top of cultured yogurt and other dairy products, can reduce consumer appeal and suggest quality issues. In this article, we explore the science behind why syneresis happens and how one leading global yogurt manufacturer solved the issue using Grande Bravo functional whey, a natural dairy ingredient.
What Causes Syneresis?
Syneresis in yogurt is primarily caused by the disruption of its protein gel structure. During yogurt production, live cultures are introduced to the milk, triggering a drop in pH levels. This helps the casein (which makes up about 80% of the proteins) to form a gel-like network. This network traps water and other components in the spaces between protein strands.
However, when the gel is physically disturbed during packaging, transport or agitation, those interstitial spaces collapse, and the previously trapped liquid is released. This breakdown of the protein matrix is what leads to visible syneresis or pooling of liquid.
Syneresis can further be increased by:
- Low protein or fat content
- Insufficient heat treatment or homogenization of milk
- Too high an incubation temperature
- Low acidity
High-protein yogurts with 15–20 grams of protein often experience the opposite effect: yogurt can become too firm and lack a creamy mouthfeel.
Global Yogurt Manufacturer Seeks Clean-Label Solution
A global manufacturer sought to clean up the label on one of their leading yogurt products and improve sensory appeal. They desired no added sugars and wanted a natural alternative to chemical-sounding gums and starches, which served as stabilizers to control syneresis.
The manufacturer was introduced to Grande Bravo® functional whey ingredient and was initially skeptical that it would perform differently from other whey protein concentrates (WPCs). Their food scientists knew that commodity WPC is impacted by shear, thermal treatments and changes in pH levels. Similarly, milk protein powder is impacted by pH and shear. Being dairy products, these ingredients certainly address clean label concerns. However, their unstable structure fails to control syneresis.
They questioned why Grande Bravo would be any different. But it is.
The company’s R&D team decided to give it a try and was surprised to discover that Grande Bravo performed much differently in their test formulations than commodity WPCs. The functional ingredient “behaves” the same before and after homogenization processes, significantly enhancing and strengthening the gel structure’s stability.
Why the Difference?
Grande Bravo helps prevent the breaking of gel structures due to its superior water-holding properties. The proprietary ingredient keeps water in suspension and evenly distributes it to hold as much moisture as possible without separation, even after thermal treatments, shear or agitation.
Including as little as 2-4% Grande Bravo in the company’s formulation introduced these water-holding benefits and allowed the manufacturer to displace other stabilizers.
Demonstration of Grande Bravo’s superior water-holding capabilities vs. commodity WPC
Benefits Beyond Controlling Syneresis
Color
Consistent appearance is important in yogurt products, and many commodity WPCs result in a tan or beige color. Those WPCs come from a cheesemaking process that adds coloring, such as annato. Since Grande Bravo is produced from the finest white Italian cheeses, it is naturally light in color. There is no need for a chemical bleaching process commonly used in commodity WPCs to produce a light, consistent color.
Standard of Identity
As a dairy ingredient, whey protein is commonly used in yogurt in the U.S. and globally. Manufacturers should check their country’s regulations and be aware of permitted ratios. When included in a formulation, Grande Bravo’s ratio is typically less than 5%, aligning with most countries’ regulations.
Creamy Mouthfeel
Typically, the fat in yogurt contributes to its appealing mouthfeel. Nonfat yogurt, however, liquifies in the mouth quickly and doesn’t provide the long-lasting oral experience associated with indulgent yogurts.
While other WPCs may help a yogurt product appear thick on a spoon at higher percentages, they experience rapid viscosity breakdown when eaten and do not have a lingering creamy sensation.
Not only did Grande Bravo control syneresis and clean up the manufacturer’s label, but the new formula also improved the product’s overall creamy consistency and mouthfeel without added fat or calories. It acts as a fat memetic, mimicking the lingering effect of high-end dairy.
The improvement was so significant that the yogurt manufacturer added front-of-package label claims boasting about its creamy texture.
Enzymatic Compatibility
Some yogurt manufacturers use enzymes like protease or lactase to support lactose-free claims and drop the pH of the milk proteins. Grande Bravo interacts well with these enzymes by enhancing stability and viscosity. In addition, any probiotic properties that occur naturally are not impacted.
Speed to Market
The yogurt manufacturer struggled to find a solution that could deliver the indulgent texture that was clean label and aligned with regulatory requirements. Once introduced to Grande Bravo, they were able to go to market more quickly than anticipated.
Connect with the Grande Team
Yogurt is just one of many dairy-based applications for which Grande Bravo delivers measurable performance improvements. Whether you're seeking to reduce syneresis, enhance mouthfeel, or simplify labels, Grande’s team of food scientists is ready to collaborate. Contact us to explore how Grande Bravo can optimize your formulation and help bring your next product to market with confidence. 
