Instant yogurt food product

A freeflowing dry food composition to be reconstituted into a yogurt-like product by mixing with liquid comprising from about 0.005 to 10% by weight of at least one yogurt producing bacteria;

• from about 0.5 to 20% by weight of a viscosity control agent selected from the group consisting of a gum or a mixture of gums;
• from about 4 to 60% by weight of a modified pregelatinized starch which is dispersible in liquids without agglomeration, said starch consisting essentially of from about 99.0 to 99.95% by weight of a pregelatinized starch selected from the group consisting of tapioca starch, corn starch, wheat starch, potato starch, rye starch and mixtures thereof, and from about 0.05 to 1.0% by weight of a food grade emulsifier selected from the group consisting of a mixture of distilled propylene glycol monoesters, distilled monoglycerides, and sodium stearoyl lactylate wherein the emulsifier substantially coats and encapsulates the starch to prevent agglomeration when added to liquids and to form a thin coating such that upon minimal agitation the starch is dispersed throughout a liquid medium to which it is added and thicken and set liquid medium, sufficient edible acid to produce a pH of from about 3.7 to 4.7;
• from about 10% to 90% by weight of a sweetener;
• from about 0.5 to 16% by weight of a powdered oil;
• from about 0.1 to 25% by weight of a flavoring agent;
• and from about 0.1 to 3% by weight of a salt.