Whipped yogurt

摘要

PROBLEM TO BE SOLVED: To provide whip yogurt that is yogurt having a smooth texture resembling mousse, and in which long term stability of air bubbles is excellent, moreover, to provide a method of simply producing the whip yogurt without being limited by a formulation design such as fat content in the yogurt.SOLUTION: Whip yogurt combines gelatin and fermentative cellulose. Further preferably, the whip yogurt combines at least one or more selected from a group consisting of a dehydrated konjak processed product, propylene glycol alginate, gum arabic, ghatti gum, and soybean polysaccharide.