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<p>Consumer demand for nutrient-dense, clean-label set-style yogurts is driving interest in composite formulations that enhance both nutrition and texture without added stabilizers; however, the incorporation of lipid-rich animal ingredients often destabilizes acid-induced gels and compromises flavor balance. Here, egg yolk liquid (EYL) was co-fermented with cow’s milk as a dual-function strategy to improve nutritional density while modulating gelation. EYL produced a pronounced dose-dependent response, with low-to-moderate supplementation strengthening the yogurt matrix and excessive supplementation weakening it. Within an optimal window (approximately 1%–2% EYL), the gel exhibited a higher water-holding capacity (by approximately 10 percentage points), markedly improved textural attributes, and enhanced elastic dominance, coinciding with a denser and more continuous microstructure. In contrast, EYL addition at ≥ 4% induced network coarsening and heterogeneity, accompanied by reduced water retention and flow resistance, indicating structural loosening and an increased tendency toward phase separation. Spectroscopic evidence indicated that EYL primarily remodeled the matrix through non-covalent restructuring, accompanied by strengthened hydrogen-bond environments, while XRD indicated a decrease in ordered domains after fermentation. EYL also intensified yellowness, reduced titratable acidity, and reshaped volatile fingerprints; moderate supplementation improved sensory acceptance, whereas high addition increased the risk of aroma imbalance. Overall, EYL co-fermentation offers a feasible clean-label strategy to enrich yogurt nutrition while optimizing gel structure within a limited formulation window.</p>

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Dose-dependent structuring of set-style yogurt by egg yolk liquid: gel network remodeling, rheology, and sensory

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2026年3月23日

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  • Dekun Meng,
  • Xinyi Ju,
  • Yiyi Li,
  • Huajiang Zhang,
  • Hanyu Li,
  • Lina Xu,
  • Peiyao Si,
  • Ahmed M. Rayan,
  • Mohamed Ghamry

摘要

Consumer demand for nutrient-dense, clean-label set-style yogurts is driving interest in composite formulations that enhance both nutrition and texture without added stabilizers; however, the incorporation of lipid-rich animal ingredients often destabilizes acid-induced gels and compromises flavor balance. Here, egg yolk liquid (EYL) was co-fermented with cow’s milk as a dual-function strategy to improve nutritional density while modulating gelation. EYL produced a pronounced dose-dependent response, with low-to-moderate supplementation strengthening the yogurt matrix and excessive supplementation weakening it. Within an optimal window (approximately 1%–2% EYL), the gel exhibited a higher water-holding capacity (by approximately 10 percentage points), markedly improved textural attributes, and enhanced elastic dominance, coinciding with a denser and more continuous microstructure. In contrast, EYL addition at ≥ 4% induced network coarsening and heterogeneity, accompanied by reduced water retention and flow resistance, indicating structural loosening and an increased tendency toward phase separation. Spectroscopic evidence indicated that EYL primarily remodeled the matrix through non-covalent restructuring, accompanied by strengthened hydrogen-bond environments, while XRD indicated a decrease in ordered domains after fermentation. EYL also intensified yellowness, reduced titratable acidity, and reshaped volatile fingerprints; moderate supplementation improved sensory acceptance, whereas high addition increased the risk of aroma imbalance. Overall, EYL co-fermentation offers a feasible clean-label strategy to enrich yogurt nutrition while optimizing gel structure within a limited formulation window.