MILK PUDDING Russian patent published in 2015 - IPC A23C21/08 A23L1/187 

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The milk pudding contains a filler represented by soya protein isolate in an amount of 0.3-1.0%, birch bark extract in an amount of 0.02-0.04%, polysaccharides represented by yota-carrageenan in an amount of 0.2-0.5%, or guaran in an amount of 0.3-0.8%, or locust gum in an amount of 0.5-0.8%, or low etherified pectin in an amount of 0.1-0.3%, or xantan in an amount of 0.2-0.4%, or a mixture of yota-carrageenan with guaran at a ratio of 0.5:1. or 1:1, or 1.5:1 in an amount of 0.2-0.6%, or with low etherified pectin at a ratio of 0.5:1. or 1:1, or 1.5:1 in an amount of 0.2-0.5%, or a mixture of xantan with guaran at a ratio of 0.5:1. or 1:1 in an amount of 0.2-0.6%, or with locust gum at a ratio of 0.5:1, or 1:1 in an amount of 0.1-0.3%. The milk raw material is represented by milk whey (balance). The initial components quantities are expressed in terms of wt %.

EFFECT: ensuring creation of a homogenous single-phase system (protein-polysaccharide-whey), having a viscous consistency without phase lamination during 72 h at 4±2°C.

5 tbl, 3 ex