The yogurt null which contains the stabilizer and the said stabilizer for the yogurt

摘要

PROBLEM TO BE SOLVED: To provide yoghurt having high effects on shape retention and prevention from taking off from the water, suppressing aggregation of proteins, having excellent palate feeling, maintaining excellent melting feeling in the mouth, excellent in restoring force of gel even once crushing the gel and maintaining shape retention with set gel free from melting or crumbling even if left once at room temperature after production.;SOLUTION: A stabilizer for the yoghurt comprises (a) native type gellant gum and (b) high methoxyl pectin and/or soy polysaccharides at a weight ratio of (a):(b)=(5:95)-(85:15). The stabilizer is obtained by formulating (a) the native type gellant gum and (b) the high methoxyl pectin and/or soy polysaccharides with (c) gelatin. The stabilizer is contained in the yoghurt so as to bring the content of the native type gellant gum to 0.01-0.5 wt.% based on the yoghurt, and 0.01-3.0 wt.% of the stabilizer for the yoghurt is contained in the yoghurt.;COPYRIGHT: (C)2005,JPO&NCIPI