초록 ▼

A fruit suspension which contains a mixture of from 70% to 30% low methoxyl pectin and from 30% to 70% xanthan based on the total weight of gum added, preferably a 50:50 mixture, is effectively stabilized. Such a mixture is particularly useful in stabilizing the fruit suspension employed in sundae s

A fruit suspension which contains a mixture of from 70% to 30% low methoxyl pectin and from 30% to 70% xanthan based on the total weight of gum added, preferably a 50:50 mixture, is effectively stabilized. Such a mixture is particularly useful in stabilizing the fruit suspension employed in sundae style yogurts because it eliminates problems with unwanted gelatin and fruit float.

대표청구항

In a fruit suspension containing fruit, sugar, low methoxyl pectin and water, the improvement which comprises incorporating xanthan in an amount such that the xanthan to pectin ratio is from about 30:70 to about 70:30 based on the total weight of the xanthan and pectin added.

In a fruit suspension containing fruit, sugar, low methoxyl pectin and water, the improvement which comprises incorporating xanthan in an amount such that the xanthan to pectin ratio is from about 30:70 to about 70:30 based on the total weight of the xanthan and pectin added.