RANDOM ENZYMATICALLY MODIFIED PECTIN FOR USE IN FERMENTED MILK PRODUCTS

摘要

Embodiments of the present application describe fermented milk products having a fat content that is reduced compared to the fat content of natural milk and a random enzymatically de-esterified pectin having a degree of esterification in the range of about 10% to about 50%. In embodiments, the random enzymatically de- esterified pectins have a molecular weight of about 1 10 kDa to about 280 kDa. Also provided in embodiments of the present application are a process for preparing a fermented milk product having a fat content that is reduced compared to the fat content of natural milk including contacting a starting pectin material with an enzymatic catalyst capable of de-esterifying the starting pectin material to produce a randomly de-esterified pectin having a degree of esterification in the range of about 10% to about 50%, adding the randomly de-esterified pectin to a milk product having a fat content that is reduced compared to the fat content of natural milk, and fermenting the milk product to obtain the fermented milk product.