# US 4,391,830 A · Production of liquid yogurt stabilized with high methoxyl pectin

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- Number: US 4,391,830 A
- Document ID: US4391830A
- Status: Granted
- Kind: A
- Application number: 06/265,885
- Filed: 1981-05-21
- Granted: 1983-07-05
- Earliest claimed: 1981-05-21
- Assignees: The Coca-Cola Company
- Inventors: Geir V. Gudnason; Laurie M. Crowe; Shin S. Chang
- Web page: https://patentgrep.com/patent/US4391830A

## CPC

- A23C 9/137: Thickening substances
- A23C: DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF (preservation thereof A23B11/00)

## Abstract

High methoxyl pectin is added to an already prepared yogurt to produce a substantially physically and microbiologically stable liquid yogurt. Said pectin is dispersed and dissolved in said yogurt in a manner which avoids the need for high pressure homogenization and subsequent heat treatment thereof to eliminate contaminants.

## Claims

### Claim 1

In a method for preparing a liquid yogurt by inoculating pasteurized dairy ingredients with a bacterial culture to form a yogurt curd and homogenizing the curd to form the liquid yogurt, the improvement which comprises:
mixing the curd with a high methoxyl pectin after the pH of the curd has become less than 4.6 and before the curd is homogenized, to form a curd-pectin mixture, the amount of pectin being from about 0.4% to about 0.7% by weight relative to the solids content of the mixture, and
passing the mixture through an homogenizing orifice at a pressure of from about 40 to 150 p.s.i. to produce a stabilized liquid yogurt.

### Claim 2 (depends on 1)

A method according to claim 1 wherein said high methoxyl pectin is added to said curd in the form of a pasteurized aqueous solution of high methoxyl pectin.

### Claim 3 (depends on 1)

A method according to claim 1, wherein said high methoxyl pectin is substantially dry and substantially free of microorganisms when it is added to said curd.

### Claim 4 (depends on 3)

The method according to claim 3, wherein said high methoxyl pectin is dry mixed with sugar prior to said pectin's addition to said curd.

### Claim 5 (depends on 4)

The method according to claim 4, wherein said sugar is sucrose.

### Claim 6 (depends on 2)

The method according to claim 2 wherein said solution of high methoxyl pectin contains up to about 5% pectin by weight.

### Claim 7 (depends on 2)

The method according to claim 2 wherein the aqueous solution also contains sucrose in a dry weight ratio of 1:1 to 5:1 relative to the high methoxyl pectin in the solution.