FIELD: food industry.
SUBSTANCE: youghurt contains a fat phase including conjugated linoleic acid or its derivative (CLA), fruit and sugar in an amount of less than 7.5 wt %. Preferably, the yoghurt has energy content equal to less than 100 kcal/100 g.
EFFECT: invention allows to manufacture a product with low energy content and improved organoleptic properties.
18 cl, 2 ex
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|---|---|---|---|
| CLA CONTAINING BEVERAGE COMPOSITION | 2008 |
|
RU2491837C2 |
| METHOD FOR PREPARING CONJUGATED LINOLEIC ACID | 2000 |
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| ANTI-OBESITY PREPARATION, ANTI-OBESITY FOOD PRODUCT OR DRINK, PREPARATION IMPROVING TOLERANCE TO GLUCOSE AND FOOD PRODUCT OR DRINK FOR IMPROVING TOLERANCE TO GLUCOSE | 2010 |
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| TREATMENT OF SCALP SKIN | 2003 |
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| OIL COMPOSITION AND FOOD PRODUCTS THAT CONTAIN IT, PHARMACEUTICAL COMPOSITION AND FOOD ADDITIVE | 2004 |
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| APPLICATION OF PINOLINIC ACID FOR WEIGHT CONTROL | 2006 |
|
RU2358476C2 |
| METHOD OF INCREASING INTENSITY OF GROWTH OF BULL CALVES RAISED FOR MEET PRODUCTION | 2008 |
|
RU2379945C1 |
| FOOD PRODUCT WITH HIDDEN BITTER, SOUR AND/OR HARSH TASTE | 2004 |
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RU2347386C2 |
