Table 2 The frequency of additive usage in commercial liquid type yogurts

Classification Ingredient LTY 1 LTY 2 LTY 3 LTY 4 LTY 5 LTY 6 LTY 7 LTY 8 LTY 9 LTY 10 LTY 11 LTY 12 LTY 13 LTY 14 LTY 15 LTY 16 LTY 17 LTY 18 LTY 19 LTY 20 LTY 21 LTY 22 LTY 23 LTY 24 LTY 25 LTY 26 LTY 27 LTY 28 LTY 29 LTY 30 Frequency (%)
Raw ingredient Raw milk 57
Defatted milk 97
Milk cream 7
Whey powder 23
Sweetened condensed milk 3
Fermentation strain Lactic acid bacteria 100
Fermentation adjuvant Yeast extract 3
Carbohydrate Sugar 30
Liquid fructose 33
Crystalline Fructose 33
Fructo oligosaccharide 47
Isomalto-oligosaccharide 37
xylo-oligosaccharide 3
soybean polysaccharide 3
Starch 3
Glucose 10
Liquid glucose 10
crystalline glucose 7
Modified starch 10
Enzymatically modified stevia 27
Maltodextrin 27
resistant maltodextrin 7
Maltitol Syrup 3
Lactulose 3
Xylitol 10
Fortificaton functionality Citric acid 23
Vitamin D3 10
Vitamin B2 7
Vitamin E 7
Vitamin C 13
Niacin 3
Nicotinamide 10
Vitamin premix 3
Iron 3
Refined fish-oil 3
Calcium Lactate 20
L-Valine 3
L-Leucine 3
L-Isoleucine 3
L-Lysine Monohydrochloride 3
L-Threonine 3
L-Histidine 3
Rheology Caesalpinia Spinosa Gum 3
Cellulose gum 10
Emulsifier 10
Pectin 33
Sunfiber 3
Chicory dietary fiber 7
Dietary fiber 3
Fibersol-2 3
Acacia Fiber 3
Polydextrose 3
Total 5 6 7 8 8 11 6 8 11 6 11 2 6 12 11 22 7 9 7 7 5 5 7 12 5 5 7 4 10 8