Instant yogurt composition
AssigneeM P Food Technology, Inc.
InventorStanley D. Cajigas
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Abstract
An instant powdered yogurt composition is prepared containing lactobacillus culture, deactivated yogurt powder, a gelling agent, a hydrocolloid gum and a food acidulent. A preferred, gelling agent, hydrocolloid gum and acidulent is gelatin, locust bean gum and a mixture of acid whey and citric acid, respectively.
Claims2
An instant powdered composition comprising a mixture of (a) from about 0.01 to 5 percent by weight Lactobacillus culture, (b) from about 1 to about 35 percent by weight deactivated yogurt powder, (c) from about 2 to about 25 percent by weight gelatin, (d) from about 0.1 to about 20 percent by weight locust bean gum, and (e) from about 10 to about 50 percent by weight of a mixture of acid whey and citric acid based upon the weight of the total composition.
A process for preparing an instant powdered composition comprising admixing a mixture of (a) from about 0.01 to about 5 percent by weight Lactobacillus culture, (b) from about 1 to about 35 percent by weight deactivated yogurt powder, (c) from about 2 to about 25 percent by weight gelatin, (d) from about 0.1 to about 20 percent by weight locust bean gum, and (e) from about 10 to about 50 percent by weight of a mixture of acid whey and citric acid based upon the weight of the total composition.
Dependencies are inferred from the claim text.