PROCESS FOR PREPARING A STABILIZED PROTEIN SUSPENSION

摘要

Processes are provided for preparing acidified milk drinks having improved stability. In an aspect the process involves adding an aqueous stabilizer solution including an HM pectin and one or more sequestrants to an acidified milk product to produce the acidified milk drink. The one or more sequestrants desirably are present in the aqueous stabilizer solution in an amount that is stoichiometrically greater than the concentration of calcium ions present in the aqueous stabilizer solution and are present in the acidified milk drink in an amount that is stoichiometrically less than the concentration of calcium ions in the acidified milk drink. The resulting acidified milk drink is characterized as a stable optically opaque drinkable product.