Instant yogurt preparation

An instant yogurt preparation adapted when mixed with water to form a composition whose smooth texture and nutritional value is comparable to that of natural yogurt, the preparation consisting essentially of dried yogurt powder in which the culture is deactivated, a dormant dried yogurt culture, water-soluble dried milk powder, sodium alginate in an amount of about 5.20 percent by weight to act as a setting agent to form a viscous colloidal solution in which the milk and yogurt constituents are dispersed, an organic dispersing agent to promote the uniform separation of the fine particles of the solution, said organic dispersing agent being sugar in an amount about 69.26% by weight, and a sequestrant constituted by EDTA in sufficient quantity to inhibit precipitation reactions that would otherwise cause the sodium alginate setting agent to curdle and create lumps in the composition.