Compositions for stabilizing soft serve and hard frozen yogurt

Details Compositions for stabilizing soft serve and hard frozen yogurt Compositions for stabilizing soft serve and hard frozen yogurt

1977-12-14

1979-12-11

Hunter, Jeanette M.

Food or edible material: processes, compositions, and products

Fermentation processes

Of milk or milk product

426583, 426565, 426654, A23C 912, A23G 904

Patent

active

041783905

ABSTRACT:
This invention relates to a stabilizer for soft serve and hard frozen yogurt. The stabilizer blend which consists of propylene glycol alginate, sodium alginate, guar, carrageenan and an emulsifier.

REFERENCES:
patent: 2493324 (1950-01-01), Steiner et al.
patent: 2823129 (1958-02-01), Steinitz
patent: 3236658 (1966-02-01), Little
patent: 3914441 (1975-10-01), Finney et al.
patent: 3917875 (1975-11-01), Gardiner
patent: 3932680 (1976-01-01), Egli et al.
patent: 3978243 (1976-08-01), Pedersen
patent: 4066794 (1978-01-01), Schur

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