The present disclosure discloses a milk powder containing maltopentaose trehalose instead of maltodextrin and a preparation method thereof, and belongs to the field of processing of dairy products. In the present disclosure, a formula milk powder containing maltopentaose trehalose instead of maltodextrin includes the following raw materials in parts by mass: 85-90 parts of fresh milk, 1-2 parts of maltopentaose trehalose, 5-10 parts of vegetable oil, 1-2 parts of a desalted whey powder, 1.5-3 parts of a concentrated whey protein powder, 0.5-0.8 parts of lactose, 0.05-0.1 parts of a multivitamin, and 0.05-0.1 parts of a complex mineral. Differences in physical and chemical properties of products due to a nonuniform polymerization degree of maltodextrin are reduced, and the problem that a Maillard reaction is likely to be induced when the maltodextrin is mixed with an amino acid or protein is solved.

The present invention aims to provide a milk protein-containing granular composition which exhibits good dispersibility in a solvent such as water and of which discoloration over time is suppressed, a method of producing the same, and a method of improving the dispersibility of a milk protein-containing granular composition. The present invention relates to a milk protein-containing granular composition containing a milk protein and hydroxypropyl cellulose, and the like.

The present invention relates to dry citrus fibers having a moisture content of at most 20 wt % relative to the total amount of citrus fiber and having a storage modulus (G) of at least 280 Pa, wherein said dry citrus fibers have a pH of between 4.0 and 8.7

According to the embodiment of the present invention, there is provided a dry solid yogurt. The dry solid yogurt includes a vacuum freeze-dried product containing yogurt, non-fat powdered milk and dextrin.

The present invention comprises a freeze-dried, aerated dairy or dairy-substitute composition comprising a dairy or dairy-substitute ingredient and an emulsifier and methods of using and making thereof.

Freeze-dried, aerated yogurt products that include dairy or dairy-substitute compositions and an emulsifier are disclosed, along with methods of producing and using same.

A freeze-dried, aerated dairy or dairy-substitute composition comprising a dairy or dairy-substitute ingredient and an emulsifier are disclosed. Methods of using and making thereof are also disclosed.

The invention relates to a self-supporting food composition, having a total non-gelatin protein content of 8-15 wt. %, based on the total weight of the composition, at least part of the total non-gelatin protein content being casein, the casein content being 7-13 wt. %, based on the total weight of the composition; the composition comprising 0.2-10 wt. % fat, based on the total weight of the composition; the composition comprising a cold-set gelling agent, in a relative amount of at least 0.3 wt. %, preferably 0.5-5 wt. %, based on the total weight of the composition; the composition comprising water; and the composition having an about neutral pH.