Reduced water activity yogurt
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United States of America Patent
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Feb 19, 2019
Grant Date -
May 26, 2016
app pub date -
Nov 19, 2015
filing date -
Nov 21, 2014
priority date (Note) -
In Force
status (Latency Note)
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Abstract
A composition and method for a high solids yogurt with reduced water activity. The high solids yogurt can be formed, for example, by culturing a high solids milk. Lactose present in the high solids milk can be hydrolyzed to glucose and galactose. Water activity of the yogurt can be further reduced by applying a vacuum-dehydration process to the high solids yogurt. The water activity of the yogurt can also be reduced by adding solutes to the yogurt. The composition can be used in food products, either in isolation or in combination with other components, for example, grain-based components.
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Family
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