To provide a bilayer-type fermented milk product that is able to maintain a sharp interface between a fermented milk layer and a foodstuff layer without adding a gelling agent, such as low-methoxyl pectin and gelatin, to the fermented milk layer. This fermented milk product has a foodstuff layer formed as an upper layer of a fermented milk layer, wherein: the foodstuff layer has added thereto a low-methoxyl pectin having an esterification degree of less than 50; the fermented milk layer is configured to have a viscosity of 3500 cp or more; and a value obtained by subtracting the Brix value of the fermented milk layer from the Brix value of the foodstuff layer is adjusted to 21 or less.

A smooth, shelf-stable aseptically thermally processed food product, as well as methods of making same using a shear sensitive thickener, are disclosed.

A smooth, shelf-stable aseptically thermally processed food product, as well as methods of making same using a shear sensitive thickener, are disclosed.

This specification relates to a process for reducing oxidation of a foodstuff, an antioxidant composition for use in such a process, and a foodstuff wherein oxidation is reduced by such a process.

Disclosed is a method of preparing a fermented milk. The method comprises: step 1, extruding whey protein at low temperature, mixing the extruded whey protein with inulin to prepare extruded whey protein isolate (WPI)-inulin composition; step 2, adding sucrose and the extruded WPI-inulin composition into the raw milk, and uniformly mixing and stirring the sucrose, the extruded WPI-inulin composition, and the raw milk to obtain a material A; step 3, preheating, homogenizing, sterilizing and cooling the material A to obtain a fermentation substrate; step 4, adding a fermentation agent into the fermentation substrate, filling the fermentation substrate in a container, and then performing heat-preserved fermentation, and ending the fermentation to obtain a material B; step 5, cooling the material B, and then refrigerating the material B to obtain fermented milk.

Disclosed are a yoghurt for regulating intestinal tract, preparation method therefor, and use thereof, where the yogurt is prepared from raw materials comprising the following parts by weight: 90-97 parts of raw milk, Lactobacillus gasseri of (0.7-5)×10.sup.8 CFU/100 g raw milk, Streptococcus thermophilus of (0.1-9)×10.sup.10 CFU/100 g raw milk, Lactobacillus bulgaricus of (0.1-9)×10.sup.10 CFU/100 g raw milk, Lactobacillus acidophilus of (0.5-7)×10.sup.8 CFU/100 g raw milk, Lactobacillus plantarum of (0.5-7)×10.sup.8 CFU/100 g raw milk, Lactobacillus paracasei of (0.1-9)×10.sup.7 CFU/100 g raw milk, and other probiotics, and prebiotics such as inulin. The yogurt may regulate the balance of intestinal flora and prevent constipation and gestational diabetes in overweight and/or obese pregnant women during the gestation period.

An emulsion composition includes water, an oily component, gum ghatti and a modified starch. The content of the gum ghatti is 32% by mass or less and the content of the modified starch is 500 parts by mass or less relative to 100 parts by mass of the gum ghatti. The emulsion composition has excellent emulsion stability.

An infant formula for preventing gastro-esophageal reflux is disclosed comprising whey protein and/or casein, a galactomannan thickener, and a fermented milk-derived product.

Disclosed herein is one or more food compositions comprising at least one edible ingredient and a texturizing agent comprising an inhibited starch and a non-granular, enzymatically-debranched waxy potato starch. Also disclosed herein is a process for making said food compositions, the method comprising adding a texturizing agent comprising an inhibited starch and a non-granular, enzymatically-debranched waxy potato starch to the composition, wherein an effective amount of the texturizing agent is added to thicken the food composition. The texturizing agent can be used to replace protein and/or fat in said one or more food compositions.

Disclosed herein is one or more food compositions comprising at least one edible ingredient and a texturizing agent comprising an inhibited starch and a non-granular, enzymatically-debranched waxy potato starch. Also disclosed herein is a process for making said food compositions, the method comprising adding a texturizing agent comprising an inhibited starch and a non-granular, enzymatically-debranched waxy potato starch to the composition, wherein an effective amount of the texturizing agent is added to thicken the food composition. The texturizing agent can be used to replace protein and/or fat in said one or more food compositions.