CA1072810A - Instant acidified milk gel - Google Patents
Instant acidified milk gelInfo
- Publication number
- CA1072810A CA1072810A CA262,200A CA262200A CA1072810A CA 1072810 A CA1072810 A CA 1072810A CA 262200 A CA262200 A CA 262200A CA 1072810 A CA1072810 A CA 1072810A
- Authority
- CA
- Canada
- Prior art keywords
- weight
- thickener
- composition
- starch
- milk
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/154—Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels
- A23C9/1542—Acidified milk products containing thickening agents or acidified milk gels, e.g. acidified by fruit juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/238—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seeds, e.g. locust bean gum or guar gum
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/262—Cellulose; Derivatives thereof, e.g. ethers
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
- A23L29/27—Xanthan not combined with other microbial gums
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
- A23L9/10—Puddings; Dry powder puddings
Abstract
ABSTRACT OF THE DISCLOSURE
A composition and method are provided for pre-paring an instant acidified milk gel product, characterized by smooth body with no graininess and good flavor. The dry composition comprises color, flavor, food acidulent, carbo-hydrate sweetener, and a thickener system which is a blend of carboxymethyl cellulose, xanthan gum and locust bean gum, and optionally starch.
A composition and method are provided for pre-paring an instant acidified milk gel product, characterized by smooth body with no graininess and good flavor. The dry composition comprises color, flavor, food acidulent, carbo-hydrate sweetener, and a thickener system which is a blend of carboxymethyl cellulose, xanthan gum and locust bean gum, and optionally starch.
Description
~Z8~0 .~
:
BACKGROUND OF ~HE INVEN~ION
11 This invention relates to an instant acidified 12 milk gel product.
13 It has long been desired to successfully prepare 14 an instant milk gel containing an acidulent. Such a product would have novel and interesting textural properties as well 16 as desirable organoleptic properties. There are inherent 17 difficulties, however, in preparing such a product as milk 18 has a tendency to curdle in the presence of acidulents.
19 While acidifed milk gels are disclosed in my copending ~
~ ,~ 7/S, f~ 4/~)~ f976, patent application Serial No. 5~ ~ il~l3-Mhy 1975, ~1 such gels are not instant gels and they contain about equal 22 amounts of milk and fruit juice.
23 OBJECTS OF ~HE INVENTION
24 Accordingly, it is an object of the pre~ent in-vention to provide an acidulent-containing composition 26 ~hiCh can be combined with milk to provide an in~tant 27 milk gel. Another object is to provide an acidulent-con-28 ta-ning composition which can be combined with milk to ' ". : ':' ' IV~Y~
1 provide an instant milk gel without necessity for chemical
:
BACKGROUND OF ~HE INVEN~ION
11 This invention relates to an instant acidified 12 milk gel product.
13 It has long been desired to successfully prepare 14 an instant milk gel containing an acidulent. Such a product would have novel and interesting textural properties as well 16 as desirable organoleptic properties. There are inherent 17 difficulties, however, in preparing such a product as milk 18 has a tendency to curdle in the presence of acidulents.
19 While acidifed milk gels are disclosed in my copending ~
~ ,~ 7/S, f~ 4/~)~ f976, patent application Serial No. 5~ ~ il~l3-Mhy 1975, ~1 such gels are not instant gels and they contain about equal 22 amounts of milk and fruit juice.
23 OBJECTS OF ~HE INVENTION
24 Accordingly, it is an object of the pre~ent in-vention to provide an acidulent-containing composition 26 ~hiCh can be combined with milk to provide an in~tant 27 milk gel. Another object is to provide an acidulent-con-28 ta-ning composition which can be combined with milk to ' ". : ':' ' IV~Y~
1 provide an instant milk gel without necessity for chemical
2 neutralizers. A further ob~ect is to provide a milk gel
3 which will be highly palatable, have a nutritional protein
4 content, a ~mooth and creamy consistency, a tenderbody, a
5 firm texture, and a relatively long life without deterio-
6 ration. It is a further object of this invention to provide
7 a particularly pleasing and nutritious dessert per se.
8 Still another object is to provide a thickener composition
9 for the acidulent-containing composition which is combined
10 with milk to provide the instant milk gel of the present
11 invention. Yet another object is to provide an acidifiad
12 milk dessert which exhibits no protein precipitation. These
13 and other objects o the present invention will become
14 apparent from the following description.
17 A composition for preparing an instant acidified 18 milk gel product, characterized by smooth body with no 19 graininess and good flavor comprises a food acidulent, 20 a sweetening agent, and a thickener system which is a 21 blend of carboxymethyl cellulose, xanthan gum and locust 22 bean gum, and optionally starch. The thickener is used at a 23 level of from about 2.5% to about 10% by ~eight based on the 24 weight of the total solids before adding milk. The food acidulent is present in sufficient quantity to adjust the pH
26 o~ the entire system when combined with milk to from about 27 3.8 to about 4.3. Small amount~ of coloring and flavoring 28 materials optionally may be presentO
. '':
The present invention is directed to an instant-31 type acid milk gel using a blend of dry ingredients which 32 is added to cold milk with mixing followed by refregeration.
. ~ . . . .
. ~` ^` K-1958 :~0~Z131{~ .
1 By an instant type gel is meant one which does not require 2 heating. The blend of dry ingredients comprises a thickener 3 system, acidulent, sweetening agent, and optional coloring 4 and fla~7Oring. The thickener system is a blend of car-boxymethyl cellulose having a degree of substitution range 6 of rom 0.65 to 0.95 (CMC), xanthan gum and locust bean gum 7 and optionally pregelatinized starch. In general, based on 8 the total weight of the thickener composition, the car-9 boxymethyl cellulose is present in an amount of from about -14% to about 60~, the xanthan gum is present in an amount 11 of from about 13~ to about 35%, the locust bean gum is 12 present in an amount of from about 13% to about 35%, 13 and starch is optionally but preferably present in an 14 amount of rom about 0% to about 53%. Examples of t~pical thickener compositions follow:
16 Ingre~ient, % b~ Wei~ht 17 Example CMC Starch Xantham Gum L st Bean Gum 27 J 22 34 22 22 ..
. , .
- . . , , . .: . .
., ' ' ' ' ' ~
~ K-1958 1 The blend of dry ingredients contains from 2 about 2.5% to about 10% by weight of thickener compostion, 3 and food acidulent in an amount sufficient to adjust the 4 pH of the system when the dry blend is combined with milk to between from about 3.8 and about 4.3. If the pH is 6 beyond that required to produce the foregoing range, the 7 product will be coarse in texture, indicative of protein 8 reaction. Flavoring and coloring ingredients are optionally 9 present in small amounts, and the balance is a sweetening agent.
11 The food acidulent may be a food grade acid 12 such as, e.g., fumaric, adipic, citric, ~artaric, malic or 13 succinic, either in anhydrous or hydrated state, or a mixture 14 of two or more o the foregoing. The sweetening agent may lS be a carbohydrate sweetener or an artificial sweetener.
16 The carbohydrate sweetener may be a monosaccharide sugar 17 such as, e.g., ructose or dextrose (glucose) ox a 18 disaccharide sugar such as, e.g., sucrose or lactose, 1~ or a mixture of two or more sugars. The artificial sweet-ener may be saccharin, an alkali metal salt or alkaline 21 earth salt of saccharin or a peptide such as L~aspartyl-h~
22 phenylalanine methyl ester.
23 To prepare the instant acidified milk gel product of 24 the present invention, about 100 g. of the foregoing blend ~S of thickener, acidulent and sweetening agent are mixed with 26 about 2 aups (0.47 liter) of cold milk in a mixing bowl 27 while stixring. After stirring for several minutes the 2~ mixture is poured into gel dishes and refrigerated until the 29 gel is set. The texture and flavor ralease of the resulting gels can be modified by adjusting the levels o xanthan gum, 31 locust bean gum and starch. An increase in starch level 32 beyond about 5% by weight of total solids, however, tends to . : . . - . .
- .
,. : .
~7~8~
1 mask the flavor release and produces a pastier body, while 2 an increase in either xanthan gum or locust bean gum beyond 3 about 50~ results in a gummier body of poor flow.
4 It is noted that the use of carboxymethyl cellu-lose as a protein stabilizer has been taught in the lit-6 erature, see C.A., 56, 1816b; C.A., 78, 83016u. Also taught 7 in the literature is the use of xanthan gum and locust bean 8 gum to thicken acidified milk products, see U.S. patent - -9 3,726,690. In these cases the milk products have a high fat content, unlike the products of the present invention 11 wherein the only fat is that present in the milk.
12 The following examples illustrate the present 13 invention without, however, limiting the same thereto.
.
... ~ . . . . .
.ilV~3 1~
1 The following examples illustrate the present 2 invention without, however, limiting the same thereto.
Ingredients % By Weight 6 Xanthan gum 1.90 7 CMC 1.90 8 Locust bean gum 1.90 9 Fumaric acid 2.80 Instant strawberry 1avor0.08 11 F D & C Red No. 2 0.015 12 Sucrose 91.405 13 100.00 ,: :
14 100 Gram~ o the foregoing ingredients are ~lended and added to two cups (0.47 liter) of cold milk in a mix-16 ing bowl while stirring at slowest speed with an electric 17 mixer for seven minutes. The mixture is then poured 18 into a gel dish and reerigeratad for 15-30 minutes 19 until set.
-:
':
. ~ ' . .
,, ' . . .
2 INSTANT STRAWBERRY ~ILX GEL
-3 Ingredients % by Weight 4 Xanthan gum 1.90 CMC 1.90 6 Locust bean gum 1.90 7 Pregelatinized starch 2.90 8 Fumaric acid 2.80 9 In tant strawberry ~lavor 0.08 FD&C Red No. 2 0.015 11 Sucrose 88. 505 12 100.00 13The foregoing ingredients are treated according 14to the procedure of Example 1 to form a gel.
lSINST~NT LEMON MILK ~GEL
17 Ingredients % by Weight 18 Xanthan gum 1.90 19 CMC 1.90 -Locust bean gum 1.90 21 Pregelatinized starch 2.90 ~ .
22 Fumaric acid 2.00 23 ~emon juice powder (Borden's) 8.00 24 FD&C Yellow No. 5 0.02 Sucrose 81.38 26 100.00 27The foregoing ingredients are treated according 28to the procedure of Example 1 to foxm a yelO
. _ 7 _ ,~ ~
~ 8 2 The following examples are prepared according 3 to the procedure of Exarnple 1.
4 In~edients 4 5 6 7 8 9 Xanthan gum .5 1.0 1.2 1.9 .19 2.5 6 CMC 1.5 1.5 1.5 1.9 1.9 1.5 7 Locust Bean Gum .5 1.0 1.2 1.9 lo 9 2.5 8 Pregelatinized 9 Starch --- 4 4 2.9 4 4 Fumaric Acid, Powder 2.7 2.7 2.7 2.7 2.7 2.7 11 Strawberry Flavor .2 .2 .2 .2 .2 .2 :
12 F D & C Red No. 2 .02 .02 .02.02 .02 .02 13 Sugar Add Add Add Add Add Add 14 to to to to ~o to 100% 100'~ 100~ 100% 100% 100%
16 Soft, Slightly Firrn Firmer Sim- Very 17 tender firrn body body ilar firm, 18 body body as to heavy 19 compared Ex. 7 mix to Ex. 6
17 A composition for preparing an instant acidified 18 milk gel product, characterized by smooth body with no 19 graininess and good flavor comprises a food acidulent, 20 a sweetening agent, and a thickener system which is a 21 blend of carboxymethyl cellulose, xanthan gum and locust 22 bean gum, and optionally starch. The thickener is used at a 23 level of from about 2.5% to about 10% by ~eight based on the 24 weight of the total solids before adding milk. The food acidulent is present in sufficient quantity to adjust the pH
26 o~ the entire system when combined with milk to from about 27 3.8 to about 4.3. Small amount~ of coloring and flavoring 28 materials optionally may be presentO
. '':
The present invention is directed to an instant-31 type acid milk gel using a blend of dry ingredients which 32 is added to cold milk with mixing followed by refregeration.
. ~ . . . .
. ~` ^` K-1958 :~0~Z131{~ .
1 By an instant type gel is meant one which does not require 2 heating. The blend of dry ingredients comprises a thickener 3 system, acidulent, sweetening agent, and optional coloring 4 and fla~7Oring. The thickener system is a blend of car-boxymethyl cellulose having a degree of substitution range 6 of rom 0.65 to 0.95 (CMC), xanthan gum and locust bean gum 7 and optionally pregelatinized starch. In general, based on 8 the total weight of the thickener composition, the car-9 boxymethyl cellulose is present in an amount of from about -14% to about 60~, the xanthan gum is present in an amount 11 of from about 13~ to about 35%, the locust bean gum is 12 present in an amount of from about 13% to about 35%, 13 and starch is optionally but preferably present in an 14 amount of rom about 0% to about 53%. Examples of t~pical thickener compositions follow:
16 Ingre~ient, % b~ Wei~ht 17 Example CMC Starch Xantham Gum L st Bean Gum 27 J 22 34 22 22 ..
. , .
- . . , , . .: . .
., ' ' ' ' ' ~
~ K-1958 1 The blend of dry ingredients contains from 2 about 2.5% to about 10% by weight of thickener compostion, 3 and food acidulent in an amount sufficient to adjust the 4 pH of the system when the dry blend is combined with milk to between from about 3.8 and about 4.3. If the pH is 6 beyond that required to produce the foregoing range, the 7 product will be coarse in texture, indicative of protein 8 reaction. Flavoring and coloring ingredients are optionally 9 present in small amounts, and the balance is a sweetening agent.
11 The food acidulent may be a food grade acid 12 such as, e.g., fumaric, adipic, citric, ~artaric, malic or 13 succinic, either in anhydrous or hydrated state, or a mixture 14 of two or more o the foregoing. The sweetening agent may lS be a carbohydrate sweetener or an artificial sweetener.
16 The carbohydrate sweetener may be a monosaccharide sugar 17 such as, e.g., ructose or dextrose (glucose) ox a 18 disaccharide sugar such as, e.g., sucrose or lactose, 1~ or a mixture of two or more sugars. The artificial sweet-ener may be saccharin, an alkali metal salt or alkaline 21 earth salt of saccharin or a peptide such as L~aspartyl-h~
22 phenylalanine methyl ester.
23 To prepare the instant acidified milk gel product of 24 the present invention, about 100 g. of the foregoing blend ~S of thickener, acidulent and sweetening agent are mixed with 26 about 2 aups (0.47 liter) of cold milk in a mixing bowl 27 while stixring. After stirring for several minutes the 2~ mixture is poured into gel dishes and refrigerated until the 29 gel is set. The texture and flavor ralease of the resulting gels can be modified by adjusting the levels o xanthan gum, 31 locust bean gum and starch. An increase in starch level 32 beyond about 5% by weight of total solids, however, tends to . : . . - . .
- .
,. : .
~7~8~
1 mask the flavor release and produces a pastier body, while 2 an increase in either xanthan gum or locust bean gum beyond 3 about 50~ results in a gummier body of poor flow.
4 It is noted that the use of carboxymethyl cellu-lose as a protein stabilizer has been taught in the lit-6 erature, see C.A., 56, 1816b; C.A., 78, 83016u. Also taught 7 in the literature is the use of xanthan gum and locust bean 8 gum to thicken acidified milk products, see U.S. patent - -9 3,726,690. In these cases the milk products have a high fat content, unlike the products of the present invention 11 wherein the only fat is that present in the milk.
12 The following examples illustrate the present 13 invention without, however, limiting the same thereto.
.
... ~ . . . . .
.ilV~3 1~
1 The following examples illustrate the present 2 invention without, however, limiting the same thereto.
Ingredients % By Weight 6 Xanthan gum 1.90 7 CMC 1.90 8 Locust bean gum 1.90 9 Fumaric acid 2.80 Instant strawberry 1avor0.08 11 F D & C Red No. 2 0.015 12 Sucrose 91.405 13 100.00 ,: :
14 100 Gram~ o the foregoing ingredients are ~lended and added to two cups (0.47 liter) of cold milk in a mix-16 ing bowl while stirring at slowest speed with an electric 17 mixer for seven minutes. The mixture is then poured 18 into a gel dish and reerigeratad for 15-30 minutes 19 until set.
-:
':
. ~ ' . .
,, ' . . .
2 INSTANT STRAWBERRY ~ILX GEL
-3 Ingredients % by Weight 4 Xanthan gum 1.90 CMC 1.90 6 Locust bean gum 1.90 7 Pregelatinized starch 2.90 8 Fumaric acid 2.80 9 In tant strawberry ~lavor 0.08 FD&C Red No. 2 0.015 11 Sucrose 88. 505 12 100.00 13The foregoing ingredients are treated according 14to the procedure of Example 1 to form a gel.
lSINST~NT LEMON MILK ~GEL
17 Ingredients % by Weight 18 Xanthan gum 1.90 19 CMC 1.90 -Locust bean gum 1.90 21 Pregelatinized starch 2.90 ~ .
22 Fumaric acid 2.00 23 ~emon juice powder (Borden's) 8.00 24 FD&C Yellow No. 5 0.02 Sucrose 81.38 26 100.00 27The foregoing ingredients are treated according 28to the procedure of Example 1 to foxm a yelO
. _ 7 _ ,~ ~
~ 8 2 The following examples are prepared according 3 to the procedure of Exarnple 1.
4 In~edients 4 5 6 7 8 9 Xanthan gum .5 1.0 1.2 1.9 .19 2.5 6 CMC 1.5 1.5 1.5 1.9 1.9 1.5 7 Locust Bean Gum .5 1.0 1.2 1.9 lo 9 2.5 8 Pregelatinized 9 Starch --- 4 4 2.9 4 4 Fumaric Acid, Powder 2.7 2.7 2.7 2.7 2.7 2.7 11 Strawberry Flavor .2 .2 .2 .2 .2 .2 :
12 F D & C Red No. 2 .02 .02 .02.02 .02 .02 13 Sugar Add Add Add Add Add Add 14 to to to to ~o to 100% 100'~ 100~ 100% 100% 100%
16 Soft, Slightly Firrn Firmer Sim- Very 17 tender firrn body body ilar firm, 18 body body as to heavy 19 compared Ex. 7 mix to Ex. 6
Claims (6)
PROPERTY OR PRIVILEGE IS CLAIMED ARE DEFINED AS FOLLOWS;
1. A dry composition for preparing an instant acidified milk gel product comprising by weight based on the total composition of from about 2.5% to about 10%
thickener, from about 75% to about 93% carbohydrate sweetener, and sufficient food acidulent to adjust the pH of the composition when blended with sufficient milk to form a gel to from about 3.8 to about 4.3, the thickener comprising carboxymethyl cellulose, xanthan gum and locust bean gum, and optionally pregelatinized starch, the foregoing ingredients being present in the following amount by weight of the thickener: xanthan gum from about 13% to about 35%; locust bean gum, from about 13% to about 35%, carboxymethyl cellulose, from about 14% to about 60%, and starch from about 0% to about 53%.
thickener, from about 75% to about 93% carbohydrate sweetener, and sufficient food acidulent to adjust the pH of the composition when blended with sufficient milk to form a gel to from about 3.8 to about 4.3, the thickener comprising carboxymethyl cellulose, xanthan gum and locust bean gum, and optionally pregelatinized starch, the foregoing ingredients being present in the following amount by weight of the thickener: xanthan gum from about 13% to about 35%; locust bean gum, from about 13% to about 35%, carboxymethyl cellulose, from about 14% to about 60%, and starch from about 0% to about 53%.
2. A composition according to claim 1 wherein the thickener contains pregelatinized starch.
3. A composition according to claim 1 wherein the food acidulent is fumaric acid, adipic acid, succinic acid, tartaric acid, citric acid, or malic acid, or a mixture of two or more thereof, and the carbohydrate sweetener is a monosaccharide or disaccharide sugar or a mixture thereof.
4. A composition according to claim 2 wherein the starch is present in an amount of from about 2.5% to about 4.5% by weight based on the total composition.
5. A composition according to claim 3 wherein the acidulent is fumaric acid.
6. A composition according to claim 2 wherein the thickener composition comprises about 15% by weight of xanthan gum, about 19% by weight of carboxymethyl cellulose and about 15% by weight of locust bean gum and about 51% by weight of starch.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US62089975A | 1975-10-08 | 1975-10-08 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1072810A true CA1072810A (en) | 1980-03-04 |
Family
ID=24487874
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA262,200A Expired CA1072810A (en) | 1975-10-08 | 1976-09-28 | Instant acidified milk gel |
Country Status (7)
| Country | Link |
|---|---|
| JP (1) | JPS5932B2 (en) |
| AU (1) | AU498723B2 (en) |
| CA (1) | CA1072810A (en) |
| DE (1) | DE2645329A1 (en) |
| FR (1) | FR2326875A1 (en) |
| GB (1) | GB1492370A (en) |
| IT (1) | IT1069583B (en) |
Families Citing this family (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CA1059820A (en) * | 1975-05-13 | 1979-08-07 | Robert S. Igoe | Acidified milk product and method of producing the same |
| FR2372600A1 (en) * | 1976-12-01 | 1978-06-30 | Merck & Co Inc | THICKNESS COMPOSITION FOR SALAD SEASONING, HANDLE WITH A SPOON AND STARCH FREE |
| US4169854A (en) * | 1977-05-12 | 1979-10-02 | Merck & Co., Inc. | Direct acidified yogurt |
| DE2730158A1 (en) * | 1977-07-04 | 1979-01-25 | Gen Foods Ltd | Dry mix for milk-based drinks - comprises a substrate coated with carboxymethyl cellulose and food acid |
| CA1140543A (en) * | 1979-03-21 | 1983-02-01 | Robert I. Yin | Use of xanthan gum in cooked starch to prevent retrogradation |
| DE2918899A1 (en) * | 1979-05-10 | 1980-11-13 | Univ Ben Gurion | POWDER MEASUREMENT AND METHOD FOR THE PRODUCTION OF ACIDIFIED MILK PRODUCTS |
| JPS56154950A (en) * | 1980-05-05 | 1981-11-30 | Yukie Sukegawa | Preparation of food like bean curd using milk |
| JPS56158051A (en) * | 1980-05-07 | 1981-12-05 | Yukie Sukegawa | Instant foodlike bean curd |
| DE3117940A1 (en) * | 1981-04-20 | 1983-08-25 | Günter 4240 Emmerich Baudach | Flavoured milkshake product and process for the production thereof |
| JPS58183038A (en) * | 1982-04-22 | 1983-10-26 | Morinaga Milk Ind Co Ltd | Powdery composition for instant dessert having yogurt-like texture |
| IL78146A (en) * | 1986-03-14 | 1989-09-28 | Univ Ben Gurion | Powdered compositions for the manufacture of soft ice-cream and of milk product drinks |
| WO2014041511A2 (en) * | 2012-09-12 | 2014-03-20 | Nestec S.A. | Thick textured acidified dairy or dairy-like products and methods for producing same |
Family Cites Families (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3340066A (en) * | 1964-07-09 | 1967-09-05 | Nopco Chem Co | Process of making buttermilk by direct acidification |
| US3378375A (en) * | 1965-06-03 | 1968-04-16 | Battelle Development Corp | Method of preparing acidified dairy products |
| US3557016A (en) * | 1965-10-22 | 1971-01-19 | Kelco Co | Heat reversible gel and method for preparing same |
| US3726690A (en) * | 1965-10-22 | 1973-04-10 | Kelco Co | Acidified food products containing xanthomonas colloid |
| US3432306A (en) * | 1966-03-08 | 1969-03-11 | Diamond Shamrock Corp | Process of preparing chemically acidified milk products |
| US3539363A (en) * | 1966-05-12 | 1970-11-10 | Norden Inc | Preparation of acidified milk products |
| FR2029251A5 (en) * | 1969-01-21 | 1970-10-16 | Kelco Co | Cold-jellied milk comp |
| GB1324557A (en) * | 1970-12-23 | 1973-07-25 | Gen Foods Corp | Gelling compositions |
-
1976
- 1976-09-28 CA CA262,200A patent/CA1072810A/en not_active Expired
- 1976-09-30 IT IT51517/76A patent/IT1069583B/en active
- 1976-09-30 AU AU18251/76A patent/AU498723B2/en not_active Expired
- 1976-10-05 GB GB41320/76A patent/GB1492370A/en not_active Expired
- 1976-10-07 DE DE19762645329 patent/DE2645329A1/en not_active Withdrawn
- 1976-10-08 JP JP51120453A patent/JPS5932B2/en not_active Expired
- 1976-10-08 FR FR7630261A patent/FR2326875A1/en active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS5932B2 (en) | 1984-01-05 |
| DE2645329A1 (en) | 1977-04-21 |
| AU1825176A (en) | 1978-04-06 |
| FR2326875B1 (en) | 1982-03-19 |
| JPS5264459A (en) | 1977-05-27 |
| AU498723B2 (en) | 1979-03-22 |
| IT1069583B (en) | 1985-03-25 |
| GB1492370A (en) | 1977-11-16 |
| FR2326875A1 (en) | 1977-05-06 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| MKEX | Expiry |