FIELD: food industry.
SUBSTANCE: stabilizer for fermented milk products contains in its composition wt.%: hydroxypropylene-starch phosphate – 30–50%; acetylated distarch adipate – 40–60%; pectin – 2–5%; gelatine – 2–5%; guar gum – 0.5–2%.
EFFECT: invention enables to achieve the required balance between creaminess and density of yoghurt, which makes it more pleasant for consumers, as well as stability and preservation of the yoghurt structure.
1 cl, 2 tbl, 2 ex
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