IOGURTE, PROCESSO PARA PRODUZIR O IOGURTE, E, USO DE UM IOGURTE

A yoghurt comprises: a fat phase comprising conjugated linoleic acid or a derivative thereof (CLA); fruit; and sugar in an amount of less than 7.5% per weight. Preferably, the yoghurt has an energy content of less than 100 kcal/100 g.

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Bibliographische Detailangaben
Hauptverfasser:	ELLEN MARIA ELIZABETH MULDER, JEROEN MONSTER, ULRIKE SCHMID
Format:	Patent
Sprache:	por
Schlagworte:	DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES MAKING THEREOF MILK OR CHEESE SUBSTITUTES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	A yoghurt comprises: a fat phase comprising conjugated linoleic acid or a derivative thereof (CLA); fruit; and sugar in an amount of less than 7.5% per weight. Preferably, the yoghurt has an energy content of less than 100 kcal/100 g.