초록 ▼

A low cholesterol, low calorie, no fat dairy product, consisting essentially of, in unflavored form, a blend of up to 40% by weight water, about 30% to 70% by weight of a no-fat protein containing material selected from the group consisting of skim milk and cultured skim milk, 5% to 30% by weight su

A low cholesterol, low calorie, no fat dairy product, consisting essentially of, in unflavored form, a blend of up to 40% by weight water, about 30% to 70% by weight of a no-fat protein containing material selected from the group consisting of skim milk and cultured skim milk, 5% to 30% by weight sugars consisting of a mixture of 10% to 90% polydextrose and 90% to 10% fructose, about 2% to 8% by weight milk derived solids, and about 0.2% to 2.5% by weight stabilizers and emulsifiers. The product may be refrigerated and served as a mousse dessert or snack, or may be frozen and served as a frozen dessert or snack. A method for producing the product is also disclosed herein.

대표청구항 ▼

A low cholesterol, low calorie, no-fat dairy product, consisting essentially of, in unflavored form, a blend of water, a no-fat protein-containing material selected from the group consisting of skim milk and cultured skim milk, sugars consisting of a mixture of 10% to 90% polydextrose and 90% to 10%

A low cholesterol, low calorie, no-fat dairy product, consisting essentially of, in unflavored form, a blend of water, a no-fat protein-containing material selected from the group consisting of skim milk and cultured skim milk, sugars consisting of a mixture of 10% to 90% polydextrose and 90% to 10% fructose, milk-derived solids, stabilizers and emulsifiers, said water accounting for up to about 40% by weight of the product, said no-fat protein-containing material accounting for about 30% to 70% by weight of the product and having a total milk solids content of about 20% to about 25% by weight said sugars accounting for about 5% to 30% by weight of the product, said milk-derived solids accounting for about 2% to 8% by weight of the product, and said stabilizers and emulsifiers accounting for about 0.2% to 2.5% by weight of the product.