Method of making fiber enriched yogurt

Details Method of making fiber enriched yogurt Method of making fiber enriched yogurt

1989-09-27

1990-11-20

Cintins, Marianne

Food or edible material: processes, compositions, and products

Fermentation processes

Of milk or milk product

426583, 426 61, A23C 9133, A23C 913

Patent

active

049718100

ABSTRACT:
Yogurt and fruited yogurts are fiber fortified without any resultant adverse taste or mouthfeel due to the fiber by using selected sources of fiber which include soy fiber, oat fiber, and gum arabic. Plain yogurt and Swiss style fruited yogurt can be fiber enriched with up to 6 grams of fiber and preferably 3.5 grams of fiber per 8 ounces by adding gum arabic and/or soy fiber to the yogurt base mix or to the yogurt fruit product. Yogurt fruit product as well as fruit jams and fruit preserves are enriched with up to 4 grams of fiber and preferably 2.5 grams of fiber per 25 grams of fruit product by judicious use of soy fiber, oat fiber and/or gum arabic as the source of fiber. Sundae style fruited yogurt may be fiber enriched with up to 10 grams and preferably 7 grams of fiber per 8 ounces of product.

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Spiller et al.; "Dietary Fiber In Human Nutrition"; Critical Reviews In Food Science And Nutrition; Nov. 1975, pp. 39-70.
Freedman; "Kraft To Introduce Ice Cream Free of Fat, Cholesterol"; The Wall Street Journal; Sep. 21, 1989.

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