Abstract: A composition containing yogurt is prepared which upon manual shaking produces a drink containing entrapped air having a milk shake appearance which is retained for about 30 minutes after shaking. The composition contains yogurt and milk in a yogurt: milk ratio of 80:20 to 53:47, a soya protein whipping agent, xanthan gum and/or CMC as a stabilizer and optionally sugar.

Abstract: A blend of gums is disclosed which is useful as a milk shake stabilizer. The blend comprises guar, xanthan gum, carrageenan, and, optionally, locust bean gum.

Abstract: A process for increasing the viscosity of cold milk under agitation is provided, which comprises of adding a blend of a phosphate such as sodium hexametaphosphate, sodium tripolyphosphate, or tetrasodiumpolyphosphate (TSPP) and a gum such as guar gum, carboxymethyl cellulose, or xanthan gum to milk. Preferably, approximately equal weights of the TSPP and xanthan gum are used, and about 0.05-1% of xanthan gum is in the final cold milk mix.

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.

Abstract: A direct acidified yogurt is prepared from milk, a thickener blend containing starch, sodium carboxymethyl cellulose, xanthan gum and locust bean gum, and optionally a carbohydrate sweetener. To prepare yogurt, the thickener blend is mixed with milk, the mixture is pasteurized, an acidulent is added and the acidified mixture is subjected to a shearing treatment to produce a yogurt-like texture.

Abstract: A composition and method are provided for preparing an instant acidified milk gel product, characterized by smooth body with no graininess and good flavor. The dry composition comprises color, flavor, food acidulent, carbohydrate sweetener, and a thickener system which is a blend of carboxymethyl cellulose, xanthan gum and locust bean gum, and optionally starch.

Abstract: A method and composition are provided for preparing a novel acidified milk gel product, characterized by smooth body with no graininess and good flavor. The composition comprises a novel thickener system which is a blend of carboxymethyl cellulose, xanthan gum, and locust bean gum. The thickener is used as a level of from about 0.6-1.6 by weight based on the weight of the final total weight of the milk - acid system. The three components of the thickener composition are present at levels of from about 30% to about 50% for carboxymethyl cellulose, from about 20% to about 50% for xanthan gum, and from about 10% to about 45% for locust bean gum, all percentages as a percent of total weight of the thickener composition. The thickener system can be used for both hot and cold preparations.

Abstract: This invention provides for the combination of milk, an acid food juice, sweetening agent, optional acidulent and a thickener comprising gelatin and carboxy methyl cellulose in a palatable, high protein, stable low pH gel. The food juice remains within the product as a finely divided widely dispersed mixture, providing uniformity of flavor without noticeable particles or graininess.