| abstract |
The present invention relates to a method for producing a satiety-enhancing drinking yoghurt having a prolonged shelf life, the method comprising: a. fermenting a starting composition comprising milk, a bacterial culture, an emulsifier and a triglyceride oil, to produce a yoghurt having a pH of between 3.5 and 5.5; b. mixing the yoghurt with a carboxymethyl cellulose and optionally one or more further additives to provide a mixture having a pH of between 3.5 and 5.5, more preferably of between 3.8 and 4.5; and c. subjecting the mixture to heat sterilisation and homogenisation, to provide the satiety-enhancing drinking yoghurt having a prolonged shelf life. The present invention also provides a satiety-enhancing drinking yoghurt comprising a triglyceride oil, a galactolipid emulsifier and a carboxymethyl cellulose, wherein the carboxymethyl cellulose is present in an amount of 0.1 - 3 wt.%, more preferably of 0.3 - 1.5 wt.% with respect to the weight of the satiety-enhancing drinking yoghurt. |