Stabilizer Composition and Procedure for obtaining of yogurt Products

摘要

The invention refers to a stable yoghurt product in aerosol, which comprises a stable system, which is characterized by: (a) at least 50% by weight of microcrystalline cellulose, (b) 2% to 20% by weight of aerosol, and (c) 2% to 20% by weight. In a hydrolytic gel or block, these weight percentages are based on the total weight of the stabilizing system.