Menetelmä vähäenergiaisen valmisteen rakenteen muokkaamiseksi

摘要

The invention relates to a method for modifying and stabilizing the structure of acidified or non-acidified milk- or plant-based foodstuffs by means of a low-calcium ingredient and a cross-linking enzyme. The method is suitable for preparing acidified or non-acidified milk- or plant-based foodstuffs, particularly low-fat and fat-free products.