Verfahren zur Herstellung eines zwei Phasen bildendes Getränkes umfassend die Schritte

- Vermischen von Milch oder Milcherzeugnissen mit einem Fettgehalt von 0,1 bis 1 Gew.-% mit Wasser, einem Verdickungsmittel und Zucker

- Zugabe eines Fruchtgrundstoffes,

wobei das Getränk einen pH-Wert im Bereich von 3,6 bis 4,0 aufweist und sich innerhalb von 24 Stunden bei 6 °C in zwei Phasen auftrennt.

Verfahren zur Herstellung eines zwei Phasen bildendes Getränkes umfassend die Schritte

- Vermischen von Milch oder Milcherzeugnissen mit einem Fettgehalt von bis zu 1 Gew.-% mit Wasser, einem Verdickungsmittel und Zucker

- Zugabe eines Fruchtgrundstoffes enthaltend Frucht,



wobei das Getränk einen pH-Wert im Bereich von 3,6 bis 4,0 aufweist, sich innerhalb von 24 Stunden bei 6°C in zwei Phasen auftrennt und sich nach Schütteln wieder in zwei Phasen trennt.

The process comprises the following steps:

- a helical ribbon of milk product is continuously metered through an aperture of a metering nozzle;

- a layer of molten substance intended to form the crunchy composition after cooling is applied, to the ribbon being formed, continuously from the beginning of it being formed to the end of it being metered, by metering through at least one molten substance outlet orifice of said nozzle; and

- the helical layer of substance thus being formed is trapped between the first ribbon of product and a second helical ribbon of fresh milk product, by concomitantly and continuously metering the second ribbon of product through a second aperture of the metering nozzle, such that said second ribbon is deposited onto the helical layer of substance being formed, simultaneously with the substance coming into contact with the first helical ribbon being formed.

Hydrocolloids useful as a barrier in multi-component food systems for the inhibition of moisture migration and methods for using the barrier are disclosed. The hydrocolloid can be applied as a powder. The hydrocolloid containing barrier is able to inhibit the migration of moisture across the system, thereby improving the shelf life of the food product, as well as enhancing the ability of the product to survive freeze/thaw cycles. In doing so, the organoleptic qualities of the food system are enhanced.

A two-layered yogurt in a container is produced by first filling yogurt using milk as its main ingredient in a container, and next filling on top of the yogurt a sauce comprising sugars, stabilizers and an emulsifying agent with a Brix degree of 10~25, wherein the stabilizers are 1.0~1.5 weight % and the emulsifying agent is 0.1~1.0 weight %. The two-layered yogurt is also produced by subsequent-fermentation by filling a yogurt mix using milk as its main ingredient, and filling on top of the yogurt mix a sauce with a smaller specific gravity value than that of the yogurt mix, which sauce contains 0.1~1.5 weight % of stabilizers and 0.01~1.0 weight % of an emulsifying agent, and then fermenting the yogurt mix. Turbidity of the sauce and the yogurt during production, distribution, and storage is controlled, the boundary between the sauce and the yogurt is clearly distinguished.