Texture Rebuilding in Reduced-Sugar Yogurt

The Challenge

Removing sugar removes solids: the yogurt turns thin, whey separates, and the protein network feels weak on the palate.

Selection Logic

Pectin-based texturizing rebuilds body and creaminess that sugar solids used to provide
Citrus fiber raises water-holding and suppresses whey separation across shelf life
Pectin protects milk protein at acidic pH, keeping the system smooth through pasteurization
All solutions keep the ingredient list short and label-friendly

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