초록 ▼

An unsweetened or non-fully-sweetened pudding formulation is prepared and pasteurized or sterilized at high temperature. An acidic, aspartame solution is also prepared, preferably using lactic acid. The acidic solution is passed through a purifying microfilter and combined with the pasteurized/steri

An unsweetened or non-fully-sweetened pudding formulation is prepared and pasteurized or sterilized at high temperature. An acidic, aspartame solution is also prepared, preferably using lactic acid. The acidic solution is passed through a purifying microfilter and combined with the pasteurized/sterilized pudding to produce a stable, aseptic, fully-sweetened pudding having a pH of from 5.3 to 5.9. Preferably, the pH is from 5.5 to 5.7, the pudding is milk-based and the ratio of water to milk proteins in the pudding is from 33-50:1.

대표청구항 ▼

A method for producing aseptically-packaged, ready-to-eat, aspartame-containing pudding comprising: (a) preparing an aqueous pudding mixture which is less than fully-sweetened and which contains milk or milk derived protein, thickening agents and a water content of up to 90% by weight; (b) homogeniz

A method for producing aseptically-packaged, ready-to-eat, aspartame-containing pudding comprising: (a) preparing an aqueous pudding mixture which is less than fully-sweetened and which contains milk or milk derived protein, thickening agents and a water content of up to 90% by weight; (b) homogenizing, pasteurizing or sterilizing and cooling the mixture of step (a); (c) preparing an aqueous mixture of an acidic food ingredient and aspartame; (d) combining the mixture of step (c) through an aseptic filter with the homogenized, pasteurized or sterilized and cooled mixture of step (b), in an amount which produces a pH in the combined mix of from 5:3 to 5.9 and wherein the combined mix has a water content of from 82 to 88% by weight and the ratio of water to milk protein is from 33-50:1; (e) aseptically packaging the mixture of step (d).