Huber Clayton S. (189 East 4380 South Provo UT 84604) Rowley David M. (266 North 300 East #16 Provo UT 84601)
인용정보
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초록▼
A smooth textured soft frozen non-fat yogurt having a solids content between about 18 to 43% w. and an overrun of between about 35 to 65% is prepared by dissolving in cold water and freezing, in a soft serve freezer, a dry particulate composition comprising (a) about 0.5 to 2.0% w. of a stabilizing
A smooth textured soft frozen non-fat yogurt having a solids content between about 18 to 43% w. and an overrun of between about 35 to 65% is prepared by dissolving in cold water and freezing, in a soft serve freezer, a dry particulate composition comprising (a) about 0.5 to 2.0% w. of a stabilizing mixture consisting of 40-60% w. carrageenan, 20-40% w. of second stabilizer selected from the group consisting of xanthan gum, guar gum, locust bean gum, sodium alginate, gelatin, gum tragacanth, India gum, agar-agar and pectin and mixtures thereof and 20-30% w. CMC; (b) 3-14% w. of a dried yogurt powder, (c) 1.5-40% w. of added milk solids selected from the group consisting of non-fat dry milk solids, whey solids and whey protein concentrate; (d) 43-94% w. of a sweetening agent; (e) 0.03 to 10% w. of a flavoring agent; (f) 0.0 to 1.5% w. of an acidifying agent; and (g) 0.0 to 0.5% w. of the sodium salt of an acidifying agent. Xanthan gum, guar gum and locust bean gum and mixtures thereof are preferable as the second stabilizers. Sucrose, fructose and corn syrup solids admixed with maltodextrins are the preferred sweetening agents. The composition may vary according to neutral (e.g. vanilla, coconut, banana, etc.), chocolate (chocolate mint, chocolate mocha, etc.), and acidic fruit (e.g. peach, apricot, strawberry, lemon, etc.) flavor formulations.
대표청구항▼
A smooth textured soft frozen non-fat yogurt having a solids content between about 18 to 43% w. and an overrun of between about 35-65% comprising: (a) 0.2 to 0.6% w of a stabilizing mixture consisting of 40-60% w. cagarreenan, 20-40% w. of second stabilizer selected from the group consisting of xant
A smooth textured soft frozen non-fat yogurt having a solids content between about 18 to 43% w. and an overrun of between about 35-65% comprising: (a) 0.2 to 0.6% w of a stabilizing mixture consisting of 40-60% w. cagarreenan, 20-40% w. of second stabilizer selected from the group consisting of xanthan gum, guar gum, locust bean gum, sodium alginate, gelatin, gum tragacanth, India gum, agar-agar and pectin and mixtures thereof and 20-30% w. CMC; (b) 1-4% w. of a dried yogurt powder, (c) 0.5-12% w. of added milk solids selected from the group consisting of non-fat dry milk solids, whey solids and whey protein concentrate; (d) 13-30% w. of a sweetening agent; (e) 0.01 to 3% w. of a flavoring agent; (f) 0.0 to 0.5% w. of an acidifying agent; and (g) 0.0 to 0.15% w. of the sodium salt of an acidifying agent; (h) water to 100%.
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이 특허를 인용한 특허 (16)
Heisey, Matthew Thomas; Nunes, Raul Victorino; Downton, Galen Edward, Compositions and methods for stabilization and enhanced viscosity.
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