WO2021233676A1

WO2021233676A1 - Acidified dairy beverage compositions stabilized with pectin

Info

Publication number: WO2021233676A1
Application number: PCT/EP2021/061667
Authority: WO
Inventors: Sara Sommer AUTZEN; Heidi Liva Pedersen; Susanne Oxenbøll SØRENSEN
Original assignee: Cp Kelco Aps
Priority date: 2020-05-22
Filing date: 2021-05-04
Publication date: 2021-11-25
Also published as: TW202145904A

Abstract

Dairy compositions can contain a salted cultured milk beverage, a high pH acidic milk beverage, a high protein acidic milk beverage, or a combination thereof, and a pectin characterized by a degree of esterification of 58-74 % and a degree of blockiness of 30-50 %. These dairy compositions maintain a stable and uniform single phase and are suitable for drinkable beverage application.

Description

ACIDIFIED DAIRY BEVERAGE COMPOSITIONS STABILIZED WITH PECTIN

REFERENCE TO RELATED APPLICATION This application is being filed on 4 May 2021 as a PCT International patent application, and claims priority to U.S. Provisional Patent Application No. 63/028,734, filed on 22 May 2020, the disclosure of which is incorporated herein by reference in its entirety.

FIELD OF THE INVENTION

The present invention generally relates to the use of pectin to stabilize dairy compositions, and more particularly, to the use of pectin with specific degree of esterification and degree of blockiness attributes to stabilize and maintain a uniform phase of acidic drinkable dairy beverages.

BACKGROUND OF THE INVENTION

Various fermented or acidic dairy-based beverages use stabilizers, such a pectin, to maintain a uniform phase and to prevent sedimentation and phase separation over the shelf-life of the respective beverage product. The present invention is principally directed to designing pectin structures that are more suitable for acidic dairy-based beverages that differ compositionally from traditional yogurt and yogurt-based drinks.

SUMMARY OF THE INVENTION

This summary is provided to introduce a selection of concepts in a simplified form that are further described below in the detailed description. This summary is not intended to identify required or essential features of the claimed subject matter. Nor is this summary intended to be used to limit the scope of the claimed subject matter.

Dairy compositions, such as acidic or yogurt-based beverages, are disclosed and described herein. These dairy compositions can comprise (i) a milk beverage selected from a salted cultured milk beverage, a high pH acidic milk beverage, a high protein acidic milk beverage, or a combination thereof, and (ii) a pectin characterized by a degree of esterification (% DE) from about 58 % to about 74 %, and a degree of blockiness (% DB) from about 30 % to about 50 %. The dairy compositions can have a relatively low viscosity for drinkable beverage applications, and often the viscosity of the dairy compositions at 100 sec ¹ and 23-25 °C can range from about 2 mPa s to about 300 mPa s.

Both the foregoing summary and the following detailed description provide examples and are explanatory only. Accordingly, the foregoing summary and the following detailed description should not be considered to be restrictive. Further, features or variations may be provided in addition to those set forth herein. For example, certain aspects may be directed to various feature combinations and sub-combinations described in the detailed description.

BRIEF DESCRIPTION OF THE FIGURES

The following figures form part of the present specification and are included to further demonstrate certain aspects of the present invention. The invention may be better understood by reference to one or more of these figures in combination with the detailed description and examples.

FIG. 1 is a schematic flow diagram of (A) a first process for producing a dairy composition comprising a salted cultured milk beverage, and (B) a second process for producing a dairy composition comprising a salted cultured milk beverage.

FIG. 2 is a photograph of the centrifuged yogurt samples of Example 8 and Example 2, containing different amounts of pectin, and with and without salt.

FIG. 3 is a photograph of the centrifuged yogurt samples of Example 10 and Example 4, containing different amounts of pectin, and with and without salt.

FIG. 4 is a collection of photographs of the centrifuged yogurt samples of Examples 13-17, containing different amounts of pectin, and with salt.

DEFINITIONS

To define more clearly the terms used herein, the following definitions are provided. Unless otherwise indicated, the following definitions are applicable to this disclosure. If a term is used in this disclosure but is not specifically defined herein, the definition from the IUPAC Compendium of Chemical Terminology, 2nd Ed (1997), can be applied, as long as that definition does not conflict with any other disclosure or definition applied herein, or render indefinite or non-enabled any claim to which that definition is applied. To the extent that any definition or usage provided by any document incorporated herein by reference conflicts with the definition or usage provided herein, the definition or usage provided herein controls.

Herein, features of the subject matter are described such that, within particular aspects, a combination of different features can be envisioned. For each and every aspect and each and every feature disclosed herein, all combinations that do not detrimentally affect the designs, compositions, processes, or methods described herein are contemplated and can be interchanged, with or without explicit description of the particular combination. Accordingly, unless explicitly recited otherwise, any aspect or feature disclosed herein can be combined to describe inventive designs, compositions, processes, or methods consistent with the present disclosure.

While compositions and methods are described herein in terms of “comprising” various components or steps, the compositions and methods also can “consist essentially of’ or “consist of’ the various components or steps, unless stated otherwise.

The terms “a,” “an,” and “the” are intended to include plural alternatives, e.g., at least one, unless otherwise specified.

Generally, groups of elements are indicated using the numbering scheme indicated in the version of the periodic table of elements published in Chemical and Engineering News , 63(5), 27, 1985. In some instances, a group of elements can be indicated using a common name assigned to the group; for example, alkali metals for Group 1 elements, alkaline earth metals for Group 2 elements, and so forth.

Although any methods and materials similar or equivalent to those described herein can be used in the practice or testing of the invention, the typical methods and materials are herein described.

All publications and patents mentioned herein are incorporated herein by reference for the purpose of describing and disclosing, for example, the constructs and methodologies that are described in the publications, which might be used in connection with the presently described invention.

In this disclosure, compositions containing a salted cultured milk beverage are cultured dairy products in which salt is added, and typically these are prepared from a fermented dairy base (such as yogurt) and water. Compositions containing a high pH acidic milk beverage have a pH in the -4.3-5 range, and generally have no added salt and a higher pH than the salted cultured milk beverage. Compositions containing a high protein acidic milk beverage generally are in the same pH range as the salted cultured milk beverage, but have protein contents of -4-12 wt. %.

Several types of ranges are disclosed in the present invention. When a range of any type is disclosed or claimed, the intent is to disclose or claim individually each possible number that such a range could reasonably encompass, including end points of the range as well as any sub-ranges and combinations of sub-ranges encompassed therein. As a representative example, the degree of esterification (% DE) of the pectin can be in certain ranges in various aspects of this invention. By a disclosure that the pectin can have a % DE from about 58 % to about 74 %, the intent is to recite that the % DE can be any amount within the range and, for example, can be equal to about 58 %, about 60 %, about 62 %, about 64 %, about 66 %, about 68 %, about 70 %, about 72 %, or about 74 %. Additionally, the % DE can be within any range from about 58 % to about 74 % (for example, from about 63 % to about 69 %), and this also includes any combination of ranges between about 58 % and about 74 %. Further, in all instances, where “about” a particular value is disclosed, then that value itself is disclosed. Thus, the disclosure of a % DE in a range from about 58 % to about 74 % also discloses a % DE from 58 % to 74 % (for example, from 63 % to 69 %), and this also includes any combination of ranges between 58 % and 74 %. Likewise, all other ranges disclosed herein should be interpreted in a manner similar to this example.

The term “about” means that amounts, sizes, formulations, parameters, and other quantities and characteristics are not and need not be exact, but may be approximate including being larger or smaller, as desired, reflecting tolerances, conversion factors, rounding off, measurement errors, and the like, and other factors known to those of skill in the art. In general, an amount, size, formulation, parameter or other quantity or characteristic is “about” or “approximate” whether or not expressly stated to be such. The term “about” also encompasses amounts that differ due to different equilibrium conditions for a composition resulting from a particular initial mixture. Whether or not modified by the term “about,” the claims include equivalents to the quantities. The term “about” can mean within 10% of the reported numerical value, preferably within 5% of the reported numerical value. DETAILED DESCRIPTION OF THE INVENTION

Lassi, doogh, ayran, laban, and the like are cultured or acidified dairy-based beverages that (although lassi and laban also come in non-salted varieties) typically contain about 0.2 to 1 wt. % added salt. One aspect of the present invention focuses on such salted cultured milk beverages. As described herein, it was discovered that standard pectins - which typically have higher % DE and lower % DB values - used in traditional yogurt drink products are not successful in stabilizing salted cultured milk beverages.

When heat treating the salted yogurt drink to extend shelf-life, proteins tend to aggregate due to their low heat stability in acidic conditions, resulting in a grainy texture and excessive sediment in the drink (poor taste and mouthfeel). Due to the presence of the salt, the interaction between proteins and the pectin stabilizer becomes weaker and, as a result, proteins tend to aggregate even though the pectin stabilizer is present. As described herein, certain pectin structures can protect the proteins from aggregation, even though salt is present in the fermented beverage.

Likewise, it was also determined that high protein acidic milk beverages and high pH acidic milk beverages also are not effectively stabilized with standard pectins used in traditional yogurt drinks.

Collectively, these acidic milk beverages require pectins having particular combinations of their degree of esterification (% DE) and their degree of blockiness (% DB) in order to be properly stabilized, e.g., to maintain a uniform phase without separation and sedimentation. The degree of esterification (% DE) of a pectin is a measure of the percentage of acid groups which are present in the pectin molecule as the methyl ester. While not wishing to be bound by theory, the addition of salt increases the number of ions in the salted yogurt drink, abating the attraction between the positively charged protein (casein) and the acid groups of pectin. The use of a more de-esterified pectin increases the number of acid groups on the pectin. However, this is not the sole way to increase the interaction between proteins and pectin: the acid groups need to be placed correctly on the pectin molecule in a “blocky” arrangement, improving the binding possibilities of pectin. This is expected to increase the affinity of the protein and pectin and reduce the risk of the interruption from other ions, such as salt.

The degree of blockiness (% DB) of a pectin is a measure of the distribution of the acid groups along the pectin molecule. Blockiness refers to the property of acid groups being clustered together in “blocks” as opposed to being distributed relatively randomly along the pectin. Herein, % DB is expressed as the amount of non-methylated galacturonic acid molecules (mono, di, and trimer) liberated by treatment with endo polygalacturonase (PG), as a percentage of the total number of non-esterified galacturonic acid molecules per gram of pectin.

While not wishing to be bound by the following theory, the three dairy compositions disclosed herein may have a common property for which long-term product stability can be achieved with generally the same type of pectin (% DE and % DB properties). Ionic strength is related to what more commonly is known as salinity. In an aqueous system, the ionic strength is a metric for how influential the combined presence of ions (charged species) is. The ionic strength influences the water-solubility of charged macromolecules, such as pectin. At low ionic strength, an increase in ionic strength will typically increase their solubility, while very high ionic strength (which is typically not a concern for normal food and beverage products) may lower their solubility. This also influences the tendency for adsorption of moderately soluble macromolecules to surfaces of insoluble materials. When the solvent quality makes the macromolecules strongly soluble, they will have only a low tendency for adsorbing, while if the solvent quality makes them less soluble, they will have more tendency for adsorbing. Thus, pectin will adsorb relatively less to the dispersed protein of acidified milk if the ionic strength of the dispersant (the liquid continuous phase of the drink) is high, while the adsorption will increase if the ionic strength is decreased.

The pectin stabilizer in acidified milk drinks should adsorb moderately to the protein. If it adsorbs too strongly, it does not hydrate the protein surface and it may even enhance protein aggregation. If it adsorbs too weakly, it does not prevent the protein from behaving as if no stabilizer was present. Accordingly, there is a limited range for appropriate adsorption.

The ionic strength of acidified milk drinks is determined mostly by the amount of protein, the amount of pectin, and the pH. If there is high protein-surface available, i.e., if there is high protein per volume of the drink, and the protein is well dispersed so there is a large surface, then the ionic strength will be relatively high due to the protein’s charged amino and carboxylate groups and the counterions that must be in the serum for electroneutrality. While the amino groups have about the same positive charge in the pH-range of interest, the charges of the carboxylate groups depend upon pH. At low pH, they mostly exist as uncharged -COOH groups that do not contribute to the ionic strength. At higher pH, they exist as negatively charged -COO groups that must be balanced by metal ions, typically Na+, and thereby they contribute to augmenting the ionic strength. In summary, the ionic strength is highest in drinks with a high protein content. When comparing drinks with similar protein contents but different pH, the ionic strength is highest with drinks of relatively high pH.

Thus, as compared to traditional yogurts, if the protein content is higher, the ionic strength becomes higher, in turn, the tendency for pectin adsorption becomes lower - traditional pectin may absorb too little. Thus, a pectin with a stronger tendency for adsorbing may be more suitable, e.g., a pectin with a lower % DE and a higher % DB. Likewise, if the pH is increased as compared to traditional yogurts (at similar protein content), then the ionic strength will increase, and pectin will adsorb less. Thus, a pectin with a stronger tendency for adsorbing may be more suitable, e.g., a pectin with a lower % DE and a higher % DB.

DAIRY COMPOSITIONS

Drinkable dairy compositions consistent with this invention can comprise (i) a milk beverage selected from a salted cultured milk beverage, a high pH acidic milk beverage, a high protein acidic milk beverage, or a combination thereof, and (ii) a pectin characterized by a degree of esterification (% DE) from about 58 % to about 74 %, and a degree of blockiness (% DB) from about 30 % to about 50 %. The dairy compositions can have a viscosity at 100 sec ¹ and 23-25 °C from about 2 mPa s to about 300 mPa s.

The degree of esterification (% DE) of the pectin that can be used to stabilize the dairy composition ranges from about 58 % to about 74%. In one aspect, the % DE of the pectin can fall within a range about 60 % to about 72 %, while in another aspect, the % DE can range from about 61 % to about 68 %, and in another aspect, the % DE can range from about 62 % to about 70 %, and in yet another aspect, the % DE can range from about 63 % to about 69 %, and in still another aspect, the % DE can range from about 64 % to about 68 %. Pectins having a degree of blockiness (% DB) from about 30 % to about 50 % can be used in the dairy compositions described herein. In some aspects, the % DB of the pectin can be from about 30 % to about 45 %; alternatively, from about 35 % to about 50 %; alternatively, from about 35 % to about 45 %; or alternatively, from about 40 % to about 50 %. Pectins having the above-described % DE and % DB features can be prepared as described, for example, in EP 1171473 Bl, which is incorporated herein by reference in its entirety.

Any suitable amount of pectin can be used to stabilize the dairy composition, but generally, the dairy composition contains from about 0.01 wt. % to about 0.5 wt. % pectin, based on the total weight of the dairy composition. Other typical ranges for the amount of pectin in the dairy composition include from about 0.05 wt. % to about 0.45 wt. % pectin, from about 0.1 wt. % to about 0.25 wt. % pectin, from about 0.15 wt. % to about 0.25 wt. % pectin, or from about 0.2 wt. % to about 0.4 wt. % pectin, and the like.

While not being limited thereto, the dairy composition often has a viscosity at 100 sec ¹ and at 23-25 °C from about 2 mPa s to about 300 mPa s, such that the dairy composition is a drinkable dairy-based beverage. In some aspects, the viscosity of the composition can be from about 2 mPa s to about 150 mPa s, or from about 2 mPa s to about 50 mPa s, or from about 2 mPa s to about 30 mPa s. In other aspects, the viscosity can range from about 3 mPa· s to about 100 mPa· s, from about 3 mPa· s to about 60 mPa· s, or from about 10 mPa s to about 30 mPa s.

Due to presence of the pectins described herein, the dairy composition is stable over the shelf-life of the particular composition. This is determined by centrifuging a sample of the dairy composition at 2000 rpm and 25 °C for 15 min using a LUMiSizer, followed by visually observing for sedimentation. Desirable compositions of the invention have a uniform phase after centrifugation, without noticeable sedimentation. This is further described in the examples below. The LUMiSizer is manufactured by LUM GmbH (Justus-von-Liebig Str. 3, 12489 Berlin, Germany).

The main component of the drinkable dairy composition can be a milk beverage selected from a salted cultured milk beverage, a high pH acidic milk beverage, or a high protein acidic milk beverage. Combinations of these beverages also can be used in the dairy composition. Referring first to the case in which the milk beverage is the salted cultured milk beverage, the dairy composition typically contains from about 0.1 wt. % to about 0.5 wt. % sodium, but is not limited thereto. In some aspects, the sodium content of the dairy composition ranges from about 0.2 wt. % to about 0.4 wt. % sodium, or from about 0.25 wt. % to about 0.45 wt. % sodium. This sodium content is the total amount of sodium present in the milk/yogurt base, plus added sodium from NaCl, and based on total weight of the composition. Typical sodium contents of milk/yogurt - in which NaCl has not been added - are generally less than 0.05 wt. %, and more often, less than 0.04 wt. %.

The pectin used to stabilize the salted cultured milk beverage has a % DB that can be in the range from about 30 % to about 50 %, but more often, falls in a range from about 30 % to about 45 %, from about 35 % to about 45 %, or from about 37 % to about 43 %.

The dairy composition, which contains the salted cultured milk beverage, can be characterized by a pH in a range from about 3.5 to about 4.5, from about 3.8 to about 4.3, or from about 4 to about 4.4. Additionally or alternatively, the dairy composition can contain from about 0.5 wt. % to about 2 wt. % protein, from about 0.8 wt. % to about 1.6 wt. % protein, or from about 1 wt. % to about 1.8 wt. % protein. The amount of protein is based on the total dairy composition.

In another aspect, the milk beverage can be the high pH acidic milk beverage. The protein content of the dairy composition (containing the high pH acidic milk beverage) can range from about 0.5 wt. % to about 3.5 wt. % protein, from about 0.8 wt. % to about 3 wt. % protein, or from about 1 wt. % to about 1.8 wt. % protein, based on the total weight of the composition. As compared to the dairy composition based on the salted cultured milk beverage, the pH is generally higher, but still acidic, for this dairy composition. For example, the dairy composition containing the high pH acidic milk beverage can have a pH in a range from about 4.3 to about 5, and more often, from about 4.3 to about 4.9, or from about 4.35 to about 4.6.

The pectin used to stabilize the high pH acidic milk beverage has a % DB that can be in the range from about 30 % to about 50 %, but more often, falls in a range from about 30 % to about 45 %, from about 35 % to about 45 %, or from about 37 % to about 43 %.

In yet another aspect, the milk beverage can be the high protein acidic milk beverage. In this aspect, the dairy composition can have a pH in a range from about 3.5 to about 4.5, from about 3.8 to about 4.3, or from about 4 to about 4.3. Additionally or alternatively, the pectin used to stabilize the high protein acidic milk beverage has a % DB that can be in the range from about 30 % to about 50 %, but more often, the % DB falls in a range from about 35 % to about 50 %, from about 40 % to about 50 %, or from about 42 % to about 48 %.

The dairy composition containing the high protein acidic milk beverage has a higher protein content than the other dairy compositions discussed hereinabove. While not being limited thereto, the dairy composition can contain from about 4 wt. % to about 12 wt. % protein, from about 4 wt. % to about 10 wt. % protein, or from about 5 wt. % to about 8 wt. % protein. The amount of protein is based on the total dairy composition.

PROCESSES FOR PREPARING DAIRY COMPOSITIONS

Process for producing dairy compositions also are provided herein. In one aspect, the dairy composition contains the salted cultured milk beverage, and a typical process for producing the dairy composition, therefore, can comprise combining - in any order - a fermented dairy base, NaCl, water, and the pectin. The fermented dairy base, which can be a yogurt, often has a pH in a range from about 3.5 to about 4.5, from about 3.8 to about 4.3, or from about 4 to about 4.2, but is not limited thereto. Additionally or alternatively, the fermented dairy base can contain from about 2.8 wt. % to about 7 wt. % protein, from about 3 wt. % to about 6 wt. % protein, or from about 3.2 wt. % to about 3.6 wt. % protein. The amount of protein is based on the fermented dairy base.

FIG. 1 is a schematic flow diagram of (A) a first process for producing a dairy composition comprising a salted cultured milk beverage, and (B) a second process for producing a dairy composition comprising a salted cultured milk beverage. Referring to (B) the second process in FIG. 1, the second process includes the steps of:

1. Producing a yogurt via the steps of (a) standardizing a milk base with a target protein and fat content, (b) homogenizing the milk base, e.g., two-step at 200/50 bar at 70 °C, (c) pasteurizing the milk base, e.g., 5 min at 95 °C, (d) cooling to an appropriate fermentation temperature, e.g., 42 °C for yogurt or 22 °C for buttermilk, (e) adding a yogurt culture and fermenting until the pH is below about 4.5, and (f) breaking the curd, smoothing the yogurt, and cooling at a suitable storage temperature, e.g., 5 °C.

2. Forming a stabilizer solution of pectin via the steps of (a) dispersing pectin in hot water at approximately 80 °C, while stirring, to ensure homogeneity, e.g., no lumps, and (b) cooling the pectin stabilizer solution to 20 °C or below. 3. Mixing the pectin stabilizer solution and yogurt at cold to ambient temperature until homogeneous.

4. Adjusting the pH to a target, e.g., pH of 4.2-4.3, using e.g., a 50 wt. % citric acid solution.

5. Adding an appropriate amount of salt, e.g., usually as a 20 wt. % solution. Alternatively, the salt can be added before the acid in step 4, or salt can be added to the yogurt before the pectin stabilizer is added in step 3, or salt can be mixed with the pectin stabilizer and yogurt in step 3. Additional dilution water can be added.

6. Homogenize the salted yogurt product, e.g., one-stage 180-200 bar.

7. Heat treat the salted yogurt product, e.g., 121 °C for 4 sec.

8. Cool and fill into sterile bottles.

9. Store at ambient temperature.

In (B) the second process of FIG. 1, the addition of salt (and other optional ingredients) to the yogurt occurs prior to homogenization and heat treatment. In a variation of (B) the second process for producing a dairy composition comprising a salted cultured milk beverage shown in FIG. 1, this variation can comprise combining or mixing the yogurt, the pectin stabilizer solution, and salt (and optionally, a flavorant or other ingredient), then homogenizing, heat treating, cooling, and packaging (e.g., filling aseptically). A pH adjustment step with an acid is not used in this variation of (B) the second process.

In contrast, in (A) the first process of FIG. 1, the salt is added aseptically as an in-line injection after the heat treatment step (step 7 above). Generally, however, the first process is less economical and more inconvenient (due to the additional salt addition step between heat treatment and packaging). In a variation of (A) the first process for producing a dairy composition comprising a salted cultured milk beverage shown in FIG. 1, this variation can comprise combining or mixing the yogurt and the pectin stabilizer solution (and optionally, a flavorant or other ingredient), then homogenizing, heat treating, adding salt, cooling, and packaging (e.g., filling aseptically). A pH adjustment step with an acid is not used in this variation of (A) the first process, nor a separate step for adding a flavorant or other ingredient.

In another aspect, the dairy composition contains the high pH acidic milk beverage, and a suitable process for producing the dairy composition, therefore, can comprise combining - in any order - a fermented dairy base, water, a basic material, and the pectin. The fermented dairy base, which can be a yogurt, often has a pH in a range from about 3.5 to about 4.5, from about 3.8 to about 4.3, or from about 4 to about 4.2, but is not limited thereto. Any suitable basic material, such as NaOH (typically, in an aqueous solution), can be used to increase the pH of the dairy composition, such that the pH of the dairy composition is greater than that of the fermented dairy base. Alternatively, the dairy composition containing the high pH acidic milk beverage can be prepared by terminating the fermentation process before a lower pH is reached, thereby resulting in a higher pH of the dairy composition.

The protein content of the fermented dairy base can range from about 2.8 wt. % to about 7 wt. % protein, from about 3 wt. % to about 6 wt. % protein, or from about 3.2 wt. % to about 3.6 wt. % protein. The amount of protein is based on the fermented dairy base.

In yet another aspect, the dairy composition contains the high protein acidic milk beverage, and a suitable process for producing the dairy composition, therefore, can comprise combining - in any order - a protein base, water, an acidic material, and the pectin. While not limited thereto, the protein base can be an aqueous mixture of a protein powder and a milk powder (e.g., skim milk powder or whole milk powder), and the protein base can have a pH in a range from about 6 to about 7.2, from about 6.2 to about 7, or from about 6.4 to about 6.9. Any suitable acidic material, such as citric acid (or other food grade acid), can be used to decrease the pH of the dairy composition, such that the pH of the dairy composition is significantly less than that of the protein base.

The protein content of the protein base can range from about 8 wt. % to about 20 wt. % protein, from about 8 wt. % to about 16 wt. % protein, or from about 10 wt. % to about 14 wt. % protein. The amount of protein is based on the protein base.

EXAMPLES

The invention is further illustrated by the following examples, which are not to be construed in any way as imposing limitations to the scope of this invention. Various other aspects, modifications, and equivalents thereof which, after reading the description herein, may suggest themselves to one of ordinary skill in the art without departing from the spirit of the present invention or the scope of the appended claims. The degree of esterification (% DE) of a pectin sample was determined by weighing 2.0 g of the pectin sample into a 250-mL glass beaker, then adding 100 mL of acid alcohol (100 mL of 60% isopropyl alcohol (IP A) plus 5 mL of fuming 37% HC1), followed by stirring for 10 min. The resulting solution was filtered through a dried, weighed glass filter crucible. The beaker was rinsed completely with 6 x 15 mL of acid alcohol, and the rinses were filtered as well. The filtrate was washed with 60% IP A until the filtrate was determined to be chloride-free, which was determined by transferring approximately 10 mL of filtrate to a test tube, adding approximately 3 mL of 3 N HNO3, and adding a few (e.g., 2 or 3) drops of AgNC . The filtrate was considered chloride- free if the solution was clear, as opposed to observing precipitation of silver chloride. Typically, about 500 mL of IP A wash was sufficient. Once the filtrate was determined to be chloride-free, it was washed with an additional 20 mL of 100% IP A, then dried for 2.5 hr at 105 °C. After drying, the crucible was weighed.

Two samples of the filtrate, each 0.40 g, were weighed into separate 250 mL glass beakers. The second sample is a check on the first, and the same procedure was then followed for each sample. The pectin was wetted with approximately 2 mL of 100% IP A, followed by adding approximately 100 mL of deionized water while stirring; the sample is now ready for titration. The same procedure was performed on the second sample.

The first sample was (1) titrated with 0.1 N NaOH to pH 8.5, recording the titration amount as the Vi titer. Then, (2) 20.0 mL of 0.5 N NaOH was added and allowed to stand untouched for 15 min covered with foil. Next, (3) 20.0 mL of 0.5 N HC1 was added and the mixture stirred until the pH was constant. (4) After titrating with 0.1 N NaOH to a pH of 8.5, the amount was recorded as the V2 titer.

For the blind test, (1) 100 mL of deionized, carbon dioxide-free water was titrated to pH 8.5 with 0.1 N NaOH. Then, (2) 20.0 mL of 0.5 N NaOH was added and allowed stand untouched for 15 min covered with foil. Next, (3) 20.00 mL of 0.5 N HC1 was added and the mixture stirred until the pH was constant. (4) After titrating with 0.1 N NaOH to a pH of 8.5, the amount was recorded as the Bi.

The maximum amount allowed for titration in step (4) above is 1 mL of the 0.1 N NaOH. If more than 1 mL of 0.1 N NaOH is required, the procedure was repeated, diluting the 0.5 N HC1 from step (3) with a small amount of deionized water. Similarly, if the sample pH does not fall below 8.5 on addition of the 0.5 N HC1 in step (3) above, the 0.5 N NaOH in step (2) was diluted with a small amount of deionized water. When dilution was necessary, the maximum allowed dilution is such that the resulting solution is between 0.52 and 0.48 N. The degree of esterification (% DE) was calculated according to the following formulas:

Vt = Vi + (V_{2 -} Bi)

% DE = 100 x (V_{2 -} Bi)/V_t

The degree of blockiness (% DB) of a pectin sample was determined in accordance with the following procedure. Polygalacturonase (PG) is known to split the pectin polymer by hydrolytic cleavage of the galacturonic chain. It only attacks non- methylated galacturonic acid residues, which means that the release of mono- galacturonic acid, di-gal acturonic acid, and tri-gal acturonic acid from a pectin polymer depends on (a) the amount of non-methylated galacturonic acid residues present, and (b) the intramolecular distribution of the non-methylated galacturonic acid residues. The larger the amount of non-methylated galacturonic acid residues present in the pectin, the larger the amount of mono-, di-, and trimer that will be released from the pectin polymer by incubation with PG, if the intramolecular distribution of the non-methylated galacturonic acid residues is kept constant. The more clustered or blocky the non- methylated galacturonic acid residues are, the larger the amount of mono-, di-, and trimer that will be released from the pectin polymer by incubation with PG, if the amount of non-methylated galacturonic acid residues is kept constant. For a pectin with a given % DE, the degree of blockiness (% DB), was determined by quantification of non-esterified mono-, di-, and trimers of galacturonic acid released after treatment with PG, which was performed by high-performance anion-exchange chromatography (HPAEC) as described by Daas etal ., Anal. Biochem., 257 (2) pp. 195-202 (1988), which is incorporated herein by reference in its entirety.

The polygalacturonase preparation used herein, PG-1, was derived from A. niger. While the PG-1 used herein was produced by cloning in connection with the EU-funded project “AIR2-CT941345,” the enzyme occurs naturally in A. niger and can be isolated from A. niger using conventional enzyme isolation and purification techniques. The PG activity was assayed as follows by adding 260 microliters of a polygalacturonic solution (poly-D-galacturonic acid (C₆Hs0₆)_n ca iso USB) to 210 microliters of 50 mM sodium acetate and the temperature of the resulting solution was adjusted to 30 °C. Next, 50 microliters of the enzyme to be analyzed was added. The solution was mixed carefully. After 0, 1, 2, 3, 4, and 5 min, respectively, a sample of 50 microliters was taken. The reaction was stopped immediately by pipetting the sample into 1 mL of NaiCC (26.5 g/L). After shaking the sample carefully, 0.5 mL of a neucoproin solution (400 mg neucoproin-hydrochloride CR, C14H13CIN2I + 200 mg CuSCL, 5H2O in 1 L ion exchanged water) was added. The sample was incubated at 65 °C for 15 min and left at room temperature for 15 min. The preparation was then applied to a cuvette and absorbance was measured at 460 nm against the sample taken at 0 min. To determine the amount (pmol) of reducing end groups, a standard curve was prepared from a solution ofD-galacturonic acid (8.57 mg/mL). Aliquots of 0, 15, 30, 45, and 60 microliters of the galacturonic acid solution were diluted with 50 mM sodium acetate up to 1 mL. Then, 50 microliters of each sample were treated as described above, starting from “The reaction was stopped immediately...” A standard curve was made by plotting pmol galacturonic acid versus absorbance measured at 460 nm. The activity was expressed as 1U (unit) = pmol reducing end groups produced x min VmL.

Prior to chromatographic analysis, 250 mg of the pectin sample to be analyzed was moistened with 40 pL ethanol and dissolved in 50 mL of ion exchanged water at 70 °C while stirring. The pectin sample was cooled to 40 °C, and the pH was adjusted to 4.2. Next, 1.5 mL of the pectin preparation was added to 3.5 units of PG-1. The sample was incubated at 40 °C for 30 min with constant mixing. The reaction was stopped by addition of 70 pL HNO3 and heating to 80 °C for 10 min.

The pectin digests obtained after PG treatment were analyzed as described by Daas , with minor modifications as described below. A Dionex (Sunnyvale, CA, USA) DX-500 high-performance liquid chromatography (HPLC) system, equipped with a GP40 quaternary gradient pump, an AS3500 autosampler, and an eluent degas (He) module was used. Detection was accomplished with a sodium hydroxide post-column delivery system and a Dionex ED40 electrochemical detector with an amperometric cell. The detector was working in the pulsed amperometric detection (PAD) mode and was equipped with a gold working electrode and an Ag/AgCl reference electrode. The post column delivery system consisted of a DQP-1 pump, a pulse damper system, and a guard column (GM-3). The outlet was connected to the chromatographic column outlet with a T-junction and mixed in a 1500 pL mixing coil. After mixing the eluate with sodium hydroxide (2.5 M), the sample entered the PAD detector. Chromatograms were recorded with Dionex Peak Net software version 4.11. Oligomers were separated on a Dionex CarboPac PA 1 column with a CarboPac PA-1 guard column. Elution was performed with a linear gradient from 0.05-0.7 M sodium acetate (pH 5.0) for 65 min at 0.5 mL/min, followed by a 10 min linear gradient 1 M sodium acetate and a wash step of 0.5 mL. After an equilibration step of 15 min with 0.05 M sodium acetate (pH 5.0), 80 pL samples were injected. The post-column pump was adjusted such that the final flow rate to the PAD cell was 1.0 mL/min.

The acetate buffer was prepared by diluting acetic acid in water, titrating with a 50% solution of sodium hydroxide to pH 5.0, and adjusting the volume with water, to provide a final concentration of 1.0 M acetate. The gradient was accomplished by mixing the acetate buffer with Millipore system water.

The triple-pulse sequence used for amperometric detection included the following potentials and durations: Ei = 0.05 V (ti= 0.4 s), Έi = 0.75 V (t₂ = 0.2 s), and E₃ = -0.15 V (t₃ = 0.4 s). Integration was for 0.2 sec after a delay of 0.2 sec.

To quantify the amount of non-esterified mono-, di-, and trigalacturonic acid amounts detected, the PAD-response factors of these components were determined (see Hotchkiss et al., Anal. Biochem., 184, 200-206 (1990)). First, the peak areas of various amounts of di- and trimer (0.05-2.5 pmoles) were obtained and compared with those of identical amounts of monogalacturonic acid. The relative response factors were calculated. During each series, the PAD-response area of a standard amount of mono galacturonic acid (0.051 pm) was determined to enable accurate calculation of the mono- , di- and trigalacturonic acid concentrations in that series. From the amount of mono-, di-, and trigalacturonic acid, the degree of blockiness was calculated using the formula for % DB set forth above.

Viscosities were measured using an Anton Paar rheometer or a Digital Brookfield rheometer. For the Anton Paar rheometer, the viscosity was measured at 23 °C with an Anton Paar MCR 101 rheometer (Anton Paar GmbH, 8054 Graz, Austria) equipped with a cylindrical double gap geometry (DG26). An 8-mL sample was placed in the rheometer cup with a disposable pipette while avoiding air bubbles. The sample was then measured with a program with continuous rotation starting at a shear rate of 10 sec ¹ and recording one measurement for each five seconds until having collected six measurements. The same program then stepped up and later down until having covered (in the order of listing) the shear rates of 10, 30, 100, 300, 1000, 300, 100, 30, and 10 sec ¹ with six measurements each. Viscosity was reported for each sample at 100 sec ¹ and averaged across six replicates across two measurements.

For the Brookfield viscosity, the viscosity of each sample was measured using a Digital Brookfield LVT equipped with SSA (small sample adapter) or ULA (Ultra low Adapter). Sample amount was in the 6-16 g range depending upon adapter. The test was carried out at multiple shear rates to obtain a shear-dependent viscosity curve (e.g., 6, 30, 60, 120, and 180 rpm - ensure the torque was above 10%). Temperature was 25 °C, and controlled using a water bath. After reaching temperature equilibrium, the viscosity was measured at 6, 30, 60, 120, and 180 rpm for 30 sec at each rate, and measuring viscosity each 10th second; hence, three measurements were made at each rpm, and then averaged.

EXAMPLES 1-12

Yogurt samples containing 1.5 wt. % protein were tested with 0.7 wt. % NaCl and without salt addition and with various pectins, as summarized in Table I. The pectins were produced by enzymatically de-esterifying a high % DE pectin. Pectin addition amounts ranged from 0 wt. % to 0.21 wt. % pectin. Stability was evaluated by visual inspection for phase separation after centrifuging at 2000 rpm and 25 °C for 15 min using a LUMi Sizer.

It was surprisingly found that the stability of the yogurt product depended significantly on the pectin that was used, as well as the presence of salt. The impact of salt addition is illustrated in FIG. 2, which shows Example 8 (above, with salt) and Example 2 (below, without salt) containing the same pectin type at pectin amounts from 0 wt. % (far left) to 0.21 wt. % (far right). Each sample was centrifuged at 2000 rpm and 25 °C for 15 min using a LUMiSizer, and pictures of the LUMiSizer cells after centrifugation are shown in FIG. 2. For this pectin, the yogurt products without salt (Example 2) were stable (no visible phase separation) at a lower pectin amount than the yogurt products with salt addition (Example 8). For traditional yogurts - no salt addition - the pectin of Example 2 (% DB = 20 %) provided the best stability. In contrast, as shown in FIG. 3, the pectin of Example 10 provided very effective stabilization of the salted yogurt product, but did not provide any stabilization of a traditional yogurt product (without salt, Example 4). FIG. 3 illustrates Example 10 (above, with salt) and Example 4 (below, without salt) containing the same pectin type at pectin amounts from 0 wt. % (far left) to 0.21 wt. % (far right). Each sample was centrifuged at 2000 rpm and 25 °C for 15 min using a LUMiSizer, and pictures of the LUMi Sizer cells after centrifugation are shown in FIG. 3. For this pectin, the yogurt products without salt (Example 4) exhibited complete phase separation with no sample being stable at any pectin loading that was tested, whereas almost all of the yogurt products with salt addition (Example 10) were stable, even at very low pectin addition levels (below 0.08 wt. %).

The pectins used in Examples 5-6 and 11-12, with even lower % DE values and higher % DB values (see Table I), did not provide efficient stabilization of either traditional (no salt) or salted yogurt products. In sum, these examples demonstrate that the pectins used to stabilize traditional (no salt) yogurt products are not effective stabilizers for salted yogurt products and, for the salted yogurt system, the % DE and the % DB properties of the pectin greatly impact its ability to stabilize a salted yogurt product.

Table I

EXAMPLE 13-17

Five pectins were tested in a salted cultured milk-based drink with a 40% yogurt base (1.4 wt. % protein and fat in the final drink), pH 4.2-4.3, and 0.7 wt. % salt, as summarized in Table II. The pectins were produced by enzymatic de-esterifying a high % DE pectin; % DB values in Table II were estimated from similar pectin samples. Pectin addition amounts were 0.09 wt. %, 0.12 wt. %, 0.18 wt. %, 0.22 wt. %, and 0.27 wt. % for each pectin sample. Stability was evaluated by visual inspection for phase separation after centrifuging at 2000 rpm and 25 °C for 15 min using a LUMiSizer, similar to Examples 1-12.

The performance of the different pectins is illustrated in FIG. 4, which shows Examples 13-17 containing the pectins shown in Table II at pectin loadings from 0.09 wt. % (far left) to 0.27 wt. % (far right). Each sample was centrifuged at 2000 rpm and 25 °C for 15 min using a LUMiSizer, and pictures of the LUMiSizer cells after centrifugation are shown in FIG. 4 (yellow boxes indicate visual sediment and phase separation). Example 17, with a % DE of 62 % and a % DB of 48 % provided the best overall stability, and was effective at all pectin amounts in the 0.09-0.27 wt. % range. Examples 14-16, with % DE values in the 64-69 % range and % DB values in the 28- 40% range, also provided good stability, but at slightly higher pectin loadings.

In addition to the visual observation of instability (e.g., FIG. 4), the LUMiSizer was used to perform accelerated shelf-life testing by exposing the sample to centrifugation and at the same time measuring the light transmission through the samples from top to bottom. The LUMiSizer measured the light transmission through the sample multiple times during a specified time interval and at a specified centrifugation speed (between 200 and 4000 rpm). Thus, it is possible to determine the speed of sedimentation in the sample throughout the centrifugation time, rather than just at the end of a test when using a normal centrifuge. The degree of light transmission was converted into an “Instability Index” with a scale from 0 to 1. An Instability Index of 0 corresponds to no sedimentation during the specific centrifugation time and an Instability Index of 1 corresponds to a fully separated sample. In Table II, for a pectin loading of 0.12 wt. %, the Instability Index after 600 sec at 2000 rpm are listed. Using the Instability Index as a metric for stability of the composition, Example 17 provided the best overall stability, while Example 13 was not stable (using 0.12 wt. % pectin). Table II

EXAMPLES 18-21

For Example 18, the addition method of salt was tested: salt as a powder versus salt in an aqueous solution. No significant performance differences were noted.

For Example 19, the relative order of addition of salt and pectin was tested: addition of salt before addition of pectin versus addition of the pectin before the salt. No significant performance differences were noted.

For Example 20, different yogurt bases were tested, and all diluted to a target of 1.4 wt. % protein in the final salted fermented beverage composition. A skim milk yogurt (3.4 wt. % protein, 0.1 wt. % fat), and a whole milk yogurt (3.4 wt. % protein, 3.5 wt. % fat) also were tested, with no significant performance differences. Additionally, a concentrated and recombined yogurt based on skim milk powder (> 34 wt. % protein, 1.2 wt. % fat), to produce a yogurt base with ~6 wt. % protein and effectively no fat, was tested, with no significant performance differences.

For Example 21, instead of a 40% yogurt base (1.4 wt. % protein and fat in the final drink), a 30% yogurt base (1.0 wt. % protein and fat in the final drink) also was tested, with no significant performance differences.

EXAMPLES 22-40

Several pectins were tested for stability performance in an acidic high protein drink (6 wt. % protein and pH of 4-4.2 in the final composition), as summarized in Table III. Skim milk powder and whey protein powder were combined with water (protein base contained ~12 wt. % protein), citric acid, additional water, and pectin to form the final high protein acidic milk composition having 6 wt. % protein and a pH of 4-4.2.

For a first test, the pectin addition amounts ranged from 0.1 wt. % to 0.6 wt. %, and the results showed a significantly correlation with the % DB. The best overall performance was for pectin examples having % DB values of around 40 % and above, whereas pectins with % DB values of 30 % and below did not perform well (see Examples 22-29). The degree of blockiness, surprisingly, was very important for stabilizing acidic high protein dairy compositions.

In a second test, Examples 22, 30, 32-33, 35-36, and 38-39 were evaluated at two or more specific pectin loadings in the 0.12-0.43 wt. % range. Again, the pectin with low % DB (Example 22) resulted in a more unstable product at equivalent pectin loadings. Overall, the best performing pectins were centered around a % DE of 68 % and a % DB in the 40-50% range. Table III

EXAMPLES 41-55

Several dairy compositions containing pectin were tested for viscosity using the Anton Paar rheometer at 23 °C and for Instability Index, as summarized in Table IV. The compositions of Examples 41-45 were prepared from salted cultured milk beverages and pectin. The % DB values for Examples 42-45 were estimated based on similar pectin samples. The compositions of Examples 46-50 were prepared from a high pH acidic milk beverage (pH = 4.35) and pectin, and the compositions of Examples 51-55 were prepared from a high protein acidic milk beverage (6 wt. % protein) and pectin.

As shown in Table IV, using the pectins with the listed % DB and % DE values resulted in very stable beverage compositions (Instability Index values of less than 0.1 after 600 sec at 2000 rpm) and with viscosities in the 3-20 mPa s range.

Table IV

EXAMPLES 56-65

Examples 56-65 were performed similarly to that of Examples 13-17, and the pectin characteristics and overall performance are summarized in Table V. The pectins in Examples 56-59 were produced by random de-esterification using a random pectin methylesterase, while the pectins in Examples 60-65 were produced by using a blockwise pectin methylesterase. All were produced by enzymatic de-esterifying a high % DE pectin. Example 62 had excellent performance at all pectin loadings, while Examples 61 and 63-64 had good performance (generally, above 0.2 wt. % pectin was required to stabilize the composition). The other examples performed poorly, with either unacceptably high use-levels of pectin that were needed for stabilization, or the pectin was not capable of stabilization at all. Note that the % DB values of the poor performing examples were either less than 30 or greater than 50.

Table V

Claims

CLAIMS We claim:

1. A dairy composition comprising:

(i) a milk beverage selected from: a salted cultured milk beverage, a high pH acidic milk beverage, a high protein acidic milk beverage, or a combination thereof; and

(ii) a pectin characterized by: a degree of esterification (% DE) from about 58 % to about 74 %; and a degree of blockiness (% DB) from about 30 % to about 50 %; and wherein: the dairy composition has a viscosity, measured at 100 sec ¹ and 23 °C using an Anton Paar rheometer, from about 2 mPa s to about 300 mPa s, and/or the dairy composition has a viscosity, measured at 100 sec ¹ and 25 °C using a Brookfield viscometer, from about 2 mPa s to about 300 mPa s.

2. The composition of claim 1, wherein the % DE is in a range from about 60 % to about 72 %, from about 61 % to about 68 %, from about 62 % to about 70 %, from about 63 % to about 69 %, or from about 64 % to about 68 %.

3. The composition of claim 1 or 2, wherein the % DB is in a range from about 30 % to about 45 %, from about 35 % to about 50 %, from about 35 % to about 45 %, or from about 40 % to about 50 %.

4. The composition of any one of the preceding claims, wherein the dairy composition contains from about 0.01 wt. % to about 0.5 wt. % pectin, from about 0.05 wt. % to about 0.45 wt. % pectin, from about 0.1 wt. % to about 0.25 wt. % pectin, from about 0.15 wt. % to about 0.25 wt. % pectin, or from about 0.2 wt. % to about 0.4 wt. % pectin.

5. The composition of any one of the preceding claims, wherein the viscosity is in a range from about 2 mPa s to about 150 mPa s, from about 2 mPa s to about 50 mPa s, from about 2 mPa s to about 30 mPa s, from about 3 mPa s to about 100 mPa s, from about 3 mPa s to about 60 mPa s, or from about 10 mPa s to about 30 mPa s.

6. The composition of any one of the preceding claims, wherein the dairy composition is characterized by a uniform phase after centrifuging at 2000 rpm and 25 °C for 15 min using a LUMi Sizer.

7. The composition of any one of claims 1-6, wherein the milk beverage is the salted cultured milk beverage.

8. A dairy composition comprising:

(i) a salted cultured milk beverage; and

(ii) a pectin characterized by: a degree of esterification (% DE) from about 58 % to about 74 %; and a degree of blockiness (% DB) from about 30 % to about 50 %; and wherein the dairy composition has a viscosity, measured at 100 sec ¹ and 25 °C using a Brookfield viscometer, from about 2 mPa s to about 100 mPa s.

9. The composition of claim 7 or 8, wherein: the % DB is in a range from about 30 % to about 45 %, from about 35 % to about 45 %, from about 37 % to about 43 %, or from about 40 % to about 50 %; and the % DE is in a range from about 60 % to about 72 %, from about 61 % to about 68 %, from about 62 % to about 70 %, or from about 63 % to about 69 %.

10. The composition of any one of claims 7-9, wherein the viscosity is in a range from about 2 mPa s to about 50 mPa s, from about 2 mPa s to about 20 mPa s, or from about 10 mPa s to about 30 mPa s.

11. The composition of any one of claims 7-10, wherein the dairy composition has a pH in a range from about 3.5 to about 4.5, from about 3.8 to about 4.3, or from about 4 to about 4.4.

12. The composition of any one of claims 7-11, wherein the dairy composition contains from about 0.5 wt. % to about 2 wt. % protein, from about 0.8 wt. % to about 1.6 wt. % protein, or from about 1 wt. % to about 1.8 wt. % protein.

13. The composition of any one of claims 7-12, wherein the dairy composition contains from about 0.1 wt. % to about 0.5 wt. % sodium, from about 0.2 wt. % to about 0.4 wt. % sodium, or from about 0.25 wt. % to about 0.45 wt. % sodium.

14. The composition of any one of claims 7-13, wherein the dairy composition contains from about 0.01 wt. % to about 0.5 wt. % pectin, from about 0.05 wt. % to about 0.45 wt. % pectin, from about 0.1 wt. % to about 0.25 wt. % pectin, from about 0.15 wt. % to about 0.25 wt. % pectin, or from about 0.2 wt. % to about 0.4 wt. % pectin.

15. A process for producing the dairy composition of any one of claims 7-14, the process comprising combining, in any order, a fermented dairy base, NaCl, water, and the pectin.

16. The process of claim 15, wherein the fermented dairy base has a pH in a range from about 3.5 to about 4.5, from about 3.8 to about 4.3, or from about 4 to about 4.2.

17. The process of claim 15 or 16, wherein the fermented dairy base contains from about 2.8 wt. % to about 7 wt. % protein, from about 3 wt. % to about 6 wt. % protein, or from about 3.2 wt. % to about 3.6 wt. % protein.

18. The composition of any one of claims 1-6, wherein the milk beverage is the high protein acidic milk beverage.

19. A dairy composition comprising:

(i) a high protein acidic milk beverage; and

(ii) a pectin characterized by: a degree of esterification (% DE) from about 58 % to about 74 %; and a degree of blockiness (% DB) from about 30 % to about 50 %; and wherein the dairy composition has a viscosity, measured at 100 sec ¹ and 23 °C using an Anton Paar rheometer, from about 2 mPa s to about 100 mPa s.

20. The composition of claim 18 or 19, wherein: the % DB is in a range from about 35 % to about 50 %, from about 40 % to about 50 %, or from about 42 % to about 48 %; and the % DE is in a range from about 60 % to about 72 %, from about 61 % to about 68 %, from about 62 % to about 70 %, or from about 63 % to about 69 %.

21. The composition of any one of claims 18-20, wherein the viscosity is in a range from about 2 mPa s to about 50 mPa s, from about 2 mPa s to about 20 mPa s, from about 3 mPa s to about 100 mPa s, from about 3 mPa s to about 60 mPa s, or from about 10 mPa s to about 30 mPa s.

22. The composition of any one of claims 18-21, wherein the dairy composition has a pH in a range from about 3.5 to about 4.5, from about 3.8 to about 4.3, or from about 4 to about 4.3.

23. The composition of any one of claims 18-22, wherein the dairy composition contains from about 4 wt. % to about 12 wt. % protein, from about 4 wt. % to about 10 wt. % protein, or from about 5 wt. % to about 8 wt. % protein.

24. The composition of any one of claims 18-23, wherein the dairy composition contains from about 0.01 wt. % to about 0.5 wt. % pectin, from about 0.05 wt. % to about 0.45 wt. % pectin, from about 0.1 wt. % to about 0.25 wt. % pectin, from about

0.15 wt. % to about 0.25 wt. % pectin, or from about 0.2 wt. % to about 0.4 wt. % pectin.

25. A process for producing the dairy composition of any one of claims 18-24, the process comprising combining, in any order, a protein base, water, an acidic material, and the pectin.

26. The process of claim 25, wherein the protein base has a pH in a range from about 6 to about 7.2, from about 6.2 to about 7, or from about 6.4 to about 6.9.

27. The process of claim 25 or 26, wherein the protein base contains from about 8 wt. % to about 20 wt. % protein, from about 8 wt. % to about 16 wt. % protein, or from about 10 wt. % to about 14 wt. % protein.