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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| creator | TOBE JUNKO NAKAMURA TERUHIRO |
| description | 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 |
| format | Patent |
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| subjects | 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 |
| title | SYNERESIS-PREVENTING AGENT FOR EXCESSIVELY FERMENTED YOGURTS AND YOGURTS USING THE SAME |
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