Stabilizer combination for dairy food and uses thereof

• Main Author: HE WEIJIA
• Format: Patent
• Language: Chinese; English
• Published: 03.09.2008
• Subjects: DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; MAKING THEREOF; MILK OR CHEESE SUBSTITUTES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The invention relates to a stabilizer and the application thereof, in particular to a stabilizer for dairy food and the application thereof, which belong to the dairy food technology field of the food technology field. The stabilization provided by the invention is used for preparing soft and smooth dairy products in weak gel states from semi-fluid to semi-solid which can be eaten with spoons or straws. The ingredients of the inventive products has low texture requirements of milk and dairy products, sugar and flavorings and contents, and the main texture properties and taste are sourced from the novel stabilizer system.