No fat or low-fat yogurts often lack mouthfeel and stability. The most common defect is whey separation, which is difficult to overcome as the yogurt curd is very sensitive to changes. The charge of the milk protein changes from negative to positive during fermentation/acidification.
Low methylester amidated pectin is suitable (if permitted) to improve the texture of fermented cup yogurts and can replace milk powder often added for this reason, without a negative impact on mouthfeel and texture.
