Acidophilus milk food
专利汇可以提供Acidophilus milk food专利检索，专利查询，专利分析的服务。并且PURPOSE: To prevent the precipitation due to the bonding of an acidophilus milk product to a protein and improve the stability thereof, by adding sclerogum as a thickening stabilizer to the acidophilus milk product.
CONSTITUTION: Sclerogum as a thickening stabilizer is added to an acidophilus milk product obtained by fermenting a milk, e.g. cow's milk, powdered milk or soybean milk, with a microorganism, or adding an organic or inorganic acid or fruit juice or flesh thereto. Sclerogum is a polysaccharide which is readily soluble in water, obtained by incubating a fungus of the genus Sclerotium, and consists of a main straight chain comprising D-glucose units linked to each other via β-1,3 bonds and attached glucose units attached to the main chain at various intervals via β-1,6 bonds. The amount of the sclerogum to be added is preferably 0.01W2wt% based on the acidophilus milk food. The acidophilus milk product may be an acidophilus milk obtained by fermenting a milk material wherein sclerogum is dissolved with a microorganism or adding an acidic substance to the milk material.
COPYRIGHT: (C)1981,JPO&Japio，下面是Acidophilus milk food专利的具体信息内容。
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