SYNERESIS-PREVENTING AGENT FOR EXCESSIVELY FERMENTED YOGURTS AND YOGURTS USING THE SAME

SYNERESIS-PREVENTING AGENT FOR EXCESSIVELY FERMENTED YOGURTS AND YOGURTS USING THE SAME

PROBLEM TO BE SOLVED: To provide a syneresis-preventing agent for a yogurt in an excessively fermented state. SOLUTION: The yogurt effectively suppressing syneresis is obtained by using a pectin extracted from potatoes, especially potato as a stabilizer while maintaining smooth texture essential to...

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Bibliographische Detailangaben
Hauptverfasser: TOBE JUNKO, NAKAMURA TERUHIRO
Format: Patent
Sprache:eng
Schlagworte:
DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE
FOODS OR FOODSTUFFS
HUMAN NECESSITIES
MAKING THEREOF
MILK OR CHEESE SUBSTITUTES
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Zusammenfassung:PROBLEM TO BE SOLVED: To provide a syneresis-preventing agent for a yogurt in an excessively fermented state. SOLUTION: The yogurt effectively suppressing syneresis is obtained by using a pectin extracted from potatoes, especially potato as a stabilizer while maintaining smooth texture essential to a yogurt regardless of an excessively fermented state at pH less than the isoelectric point of protein. COPYRIGHT: (C)2009,JPO&INPIT