Stabiliser for protein rich acidified yogurt - contg. carob gum with kappa-carraghenane or other gums

摘要

Acidified food products containing milk or vegetable precipitated proteins and having pH 3. 0-4.5 also contain 0.1=1.0 wt.% of a carob gum (I) and kappa-carraghenane, agar-agar, furcellaran or their mixtures where ratio of (I) to the others is 6:1-1:1 pref. 4:1-2:1. The mixture is a stabiliser for low fat yoghurt and prevents granule formation, or thickening, without loss of texture.