Yogurt with a two-phase structure and method for production thereof
AssigneeCompagnie Gervais Danone
InventorsPascal Crepel, Grazyna Kaminska, Olivier Ramage
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Abstract
The invention relates to a yogurt with a two-phase structure, comprising fat globules connected to a mixed system of protein material and fatty material and globules of free fat into which a flavour preparation can be incorporated. The invention further relates to a yogurt with a two-phase structure into which a chocolate preparation or a vanilla preparation containing chocolate chips has been incorporated and, furthermore, a method for production of such a yogurt with a two-phase structure.
Claims12
A yogurt, characterized in that it has a bimodal structure that comprises fat globules connected to the Protein-Fat mixed network and free fat globules.
A process for preparing a yogurt as claimed in any one of the preceding claims from a yogurt bulk and a homogenized cream, characterized in that it includes a step of mixing at least 56% by weight of yogurt bulk with 7% to 14% by weight of homogenized cream, relative to the total weight of the finished product.
Dependencies are inferred from the claim text.