Instant yogurt composition and process
AssigneeMPY Foods, Inc.
InventorStanley Cajigas
Life of this patent
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Abstract
This invention provides an instant, dry powdered yogurt formulation which can be reconstituted into either a yogurt meal or a yogurt drink, and a process for making same. The formulation of this invention includes hydrocolloid gums, preferably a combination of xanthan gum and locust bean gum, and may include other gel systems such as a combination of carrageenan and diary protein, active protein, or certain type of maltodextrins. The powder can be reconstituted into a yogurt product of the desired thickness virtually instantaneously with agitation using a household blender, agitating by hand requires slightly longer times, but still under a minute. The composition is also useful for making a frozen or chilled yogurt product.
Claims16
A powdered yogurt formulation consisting essentially of
- an amount of bactobacillus yogurt culture effective to provide a desired yogurt flavor;
- up to 45 weight % of yogurt solids;
- from about 0.1% to about 20% by weight of a mixture of highly purified locust bean gum and xanthan gum in approximately equal weight fractions as a first gel system;
- and
- at least one additional gel system selected from:
- i) from about 0.5% to about 5% by weight of carrageenan and a calcium containing dairy product present in an amount of from about 1% to 20% by weight;
- ii) at least 6 wt. % of an active protein;
- and
- iii) from about 10% to about 40% by weight of maltodextrin having a low dextrose equivalent and less than 6 wt. % of an active protein.
A process for preparing a powdered yogurt composition which can be reconstituted into either a yogurt meal or a liquid yogurt drink comprising mixing by spray drying or dry blending a formulation consisting essentially of:
- an amount of Lactobacillus yogurt culture effective to provide a desired yogurt flavor;
- up to 45% by weight of yogurt solids;
- from about 0.1% to about 20% by weight of a mixture of highly purified locust bean gum and xanthan gum in approximately equal weight fractions as a first gel system;
- and at least one additional gel system selected from:
- i) about 0.5% to about 5% by weight of carrageenan and a calcium containing dairy product present in an amount of from about 1% to about 20% by weight;
- ii) at least 6% by weight of an active protein and;
- iii) from about 10% to about 40% by weight of maltodextrin having a low dextrose equivalent and less than 6% by weight of an active protein.
A process for preparing an instant yogurt composition comprising mixing a powdered composition consisting essentially of:
- an amount of Lactobacillus yogurt culture effective to provide a desired yogurt flavor;
- up to 45% by weight of yogurt solids;
- from about 0.1% to about 20% by weight a mixture of highly purified locust bean gum and xanthan gum in approximately equal weight fractions as a first gel system;
- and at least one additional gel system selected from:
- i) about 0.5% to about 5% by weight of carrageenan and a calcium containing dairy product present in an amount of from about 1% to about 20% by weight;
- ii) at least 6% by weight of an active protein and;
- iii) from about 10% to about 40% by weight of maltodextrin having a low dextrose equivalent and less than 6% by weight of an active protein with an amount of liquid effective to produce a desired quality product and, agitating the resulting mixture.
Dependencies are inferred from the claim text.