CA2027909A1 - Instant yogurt composition and process - Google Patents
Instant yogurt composition and processInfo
- Publication number
- CA2027909A1 CA2027909A1 CA002027909A CA2027909A CA2027909A1 CA 2027909 A1 CA2027909 A1 CA 2027909A1 CA 002027909 A CA002027909 A CA 002027909A CA 2027909 A CA2027909 A CA 2027909A CA 2027909 A1 CA2027909 A1 CA 2027909A1
- Authority
- CA
- Canada
- Prior art keywords
- yogurt
- powdered
- whey
- formulation according
- weight
- 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.)
- Abandoned
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
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/137—Thickening substances
-
- 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
- A23C21/00—Whey; Whey preparations
- A23C21/02—Whey; Whey preparations containing, or treated with, microorganisms or enzymes
- A23C21/026—Whey; Whey preparations containing, or treated with, microorganisms or enzymes containing, or treated only with, lactic acid producing bacteria, bifidobacteria or propionic acid bacteria
-
- 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
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
- A23C9/1232—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt in powdered, granulated or dried solid form
Abstract
ABSTRACT
This invention provides an instant, dry powdered yogurt formulation which can be reconstituted into either a yogurt meal or a yogurt drink, and a process for making same. The formulation of this invention includes a hydrocolloid gum, preferably a combination of xanthan gum and locust bean gum.
This ingredient is important in making the formulation suitable to produce either a high quality meal or drink. A Lactobacillus culture and whey or another suitable dairy product are also included in the formulation. A process for preparing the formulation is described.
This invention provides an instant, dry powdered yogurt formulation which can be reconstituted into either a yogurt meal or a yogurt drink, and a process for making same. The formulation of this invention includes a hydrocolloid gum, preferably a combination of xanthan gum and locust bean gum.
This ingredient is important in making the formulation suitable to produce either a high quality meal or drink. A Lactobacillus culture and whey or another suitable dairy product are also included in the formulation. A process for preparing the formulation is described.
Description
2~7~
IN8T~ ~O~RT CO2~8ITION ~ ~?ROÇB'B~3 This application is a continuation-in-part o~ SoN~ 344~361 filed on April 26, 1989.
BA~KG~OUND Ql~;FHE INV~N~ION
This invention relates to a food product, and more partic:ularly to a dry yogurt product, and a process for preparing same. The dry product of this invention may be reconstitutsd to form either a liquid or a semi-solid food by the addition of a liquid such as milk.
Yogurt is a form of ferment~d milk which has b~en curdled ko a smooth, creamy, or custard-like consistency. Natural yogurt is produced by the fermentation of lactic acid-producing organisms, e . g. Lactobacillus bulgarlc~ or Lactobacillus acidophilus.
Generally, the microorganism i added to milk and then incubated until the desired amount of ~ermentation has occurred. ~he fermentation process lowers the pH of the milX and causes it to curdle. The product thus produced is ordinarily chilled to inhibit undesirable microbial action and preserve the product in the desired condition. It is in this hydratçd form that yogurt is commonly sold.
A process for preparing a liquid yogurt which ~ay be frozen is disclosed in U.S. Patent No. 4,110,476. However, it is convenient to have an instant yogurt which may be preserved ~or long periods of time, ~nd which may be reconstituted by the ave:rage consumer when it is to be consumed. United States Patent No. 1,269,769 refers to instant yogurt drink ~ormulations that are reconstituted with milk. Similarl~, U.S. Patent No.
4,289,788 refers to in~tant yogurt meal (i.e. semisolid) compositions that are reconstituted with milk. U. S . Patent No .
4, 624, 853 discloses another type o~ instant yogurt like product .
2~7~
The texture o~ a yogurt is an important fac~or in determining its consumer acceptability. Yogurt should be free of lumps or curd~ and e~hibit a smooth, custard-like consistency. A
high quality yogurt is one of good texture which is low in ~at and which includes effective amounts of active culture, as well as protein, calcium and other u~eful nutrients.
High quality hydrated yogurt products are sold commercially.
It is also possible for consumer~ to produce high quality yogurt at home, although this requires a fair amount o~ time, effort and skill. However, all hydrated yogurt products have a quite limited life, even when refrigerated~ Therefore, yogurt must be purchased or made close to the time of consumption to avoid spoilage.
An instant yogurt product provides the benefits of long shelf life and convenient preparation and storage. It has not been possible to produce an instant high quality yogurt product which can be conveniently reconstituted into either a yogurt drink or a yogurt meal.
SUMM~RY OF THE INVEN~ION
In one aspect, the present invention provides an instant powdered composition. This composition comprises a mixture of essential ingredients, including Lactobacillus culture, a hydrocolloid gum or mixtur~ of gums wherein each gum has a mesh size o~ about twenty to about four hundred, and whey, delactose whey, powdered milk, powdered cultured milk, or a combination thereof. The composition may optionally include deactivated yogurt powder, fibers, bran or purified cellulos~. The inventive composition can also include sweeteners (arti~icial or natural), flavoring agents, and coloring agents.
In another aspect, the present invention provides a process for preparing the above identified instant powdered composition.
~ O ~ r~
This proces~ comprises mixing the above identified ingredients to form a free flowing, dry powdered composition.
An o~ject of this invention is to provide a packaged instant yogurt preparation that requires no re~rigeration, has a prolonged shelf life, and can be prepared as either a yogurt drink or a yo~urt meal.
Another object of the present invention is to provide a process for preparing an ins~ant yogurt preparation that can be reconstituted to form either a yogurt drink or a yogurt meal.
A further object of the present invention i5 to provida an instant yogurt formulation having high quality, high nutritional value, and fiber.
Other objects and advantages of the present invention will become apparent from the following description oP the preferred embodiments of the present invention.
~ETAILED DES~RIPTION_QF TH~ PREFERREP EMBOD~
The present in~ention comprises an instant powdered composition that will form a yogurt meal, or a liquid yogurt drink, when mixed with liquid milk or reconstituted powdered milk, and a process fox preparing said composition.
The dry powdered composition of this invention is suitably mixed with milk in the approximate proportion of 18 to 30 grams of powder to six ounces o~ milk to ~orm a yogurt m~al; when eight ounces of milk are added to about 15 to 30 grams o~ the instant yogurt formulation, a yogurt drink is created. The optimal proportion needed to create a drink or a meal will vary depending upon the particular embodiment, and the preference of the consumer. This invention is not limited to use with any particular type of milk; any milk or milk substitute may be used, such as whole milk, skim or non-~at milk, non-dairy creamers, powdered milk and the like. Of course, where powdered milk is ~27~
used it must be reconstituted with the appropriate amount of water, either before or a~ter mixing with the instant yogurt powder, to form the requisite quantity o~ milk. Thus, the fat content of the milk may vary ~rom 0~ up to roughly 4% (whole milk), or even higher. The fat content of the reconstituted yogurt product will, of course, depend upon the fat content of the milk used to create it. I~ non-fat milk is used, a lower-fat yogurt is produced.
Yogurt flavor is imparted to the composition of the present invention by Lactobacillus culture and, op~ionally, deactivated yogurt powder. Yogurt powder is dehydrated and may be of the type produced and sold by Beatrice Foods, National Dairy or other large suppliers of yogurt powder, such as creamery products, or it may be yogurt powder manufactured directly for use in production according to standard evaporation and drying techniques. While yogurt powder is made from natural yogurt containing an active culture, the processing of natural yogurt with heat to remove all moisture acts to destroy the yogurt culture. Hence, yogurt powder is in the deactivated state. The yogurt powder may be dried by freeze drying, spray drying, roller drying, or any other commercial drying technique. The preferred yogurt powder is spray dried. The amount of dehydrated yogurt in the invention composition may be up to about 45% by weight or more, but generally is from about 10% to about 45~ by weight.
Preferably, the amount of yogurt powder is from about 20~ to about 30~ of the total dry powdered composition. Most preferably, the yogurt powder comprises from about 35~ to about 39% of the composition.
Dry Lactobacillus culture is also commercially available.
It is used as a culture for the production of natural yogurt.
For purposes of inclusion in a dried composition in accordance with the invention, it ls preferable to use a dry culture in which the bacilli are in the dormant state and are activated when water (or milk) is added to the preparation; this culturP must be sufficiently stable for storage at room temperature. Stabilized, dried cultures of lactic acid producing bacteria o~ the type described in U.S. Patent No. 3,837,397 (the disclosure of which is hereby incorporated by reference) may be used ~or the present invention. Lactobacillus culture serves, when ingested, to promote the growth of intestinal bacteria which are beneficial to the intestinal flora of the small intestine and which help promote food digestion and absorption across the small intestine.
The amount of Lactobacillus culture used in the present inventive composition may vary widely, although it is generally from about 0.001% to about 2.0%. Typically, the lower portion o~
this range of concentrations i8 used, preferably from about 0.001% to about 0.01%. The Lactobacillus culture may be a single bacteria or a mixture of two or ~ore such species. When no deactivated yogurt powder is used, a gxeater percentage of Lactobacillus culture may be used to supply a stronger yogurt flavor, e.g., from about 0.01% to about 2%; pre~erably powdered milk also will be included in the inventive mixture when yogurt powder i absent. Powdered cultured milk may be used with, or instead of, ordinary powdered milk. Powdered milk, cultured or uncultured, may be used even where powdered yogurt is present in the mixture to provide unique flavor, texture, or nutritional characteristics.
The composition o~ the present invention may comprise whey.
Whey is an excellent source of high value protein. The whey used in the present invention may be a sweet whey, an acid whey, or a delactose whey depending on the ~lavor and nutritional characteristics desired in the ~inal product. Delactose whey has ~__ 2~7~
less lactose and a higher concentration of protein. ~ sweet whey is generally used ~o make a non-fruit flavored yogurt. An acid whey (i.e.~a whey containing lactic, citric, malic or tartaric acid, or the like) i5 generally used to make a fruit flavored yogurt produs::t, to produce a more sour ta~te. Acid wheys affect the gel set characteristics of the yogurt product, so higher concentrations o~ hydrocolloid gum are generally used with an acid whey to counter this effect. The dry yogurt composition of the present invention generally comprises approximately 10 30% by weight of a whey, and preferably comprises about 10-20% whey.
However, whey could be omitted entirely in favor of powdered milk, or powdered cultured milk; thi~ would result in a richer product.
For fruit flavored compositions, a particularly pref~rred whey is a mixture of acid whey and citric acid. This mixture is particularly preferred because it combines the advantages of aoid whey with the fact that the total amount of acid in the mixture may be regulated using citric acid. The amount of food acidulant that may be used in the dry composition of the present invention should be sufficient to adjust the pH of the solution formed when the composition is combined with water to about 3.5 to 4~5. If the pH is lower than about 3.5, the product may be coarse in t~xture due to an acid-induced protein reaction.
A hydrocolloid gum must be used in the inventive composition. The hydrocolloid gum is preferably a mixture of xanthan gum and locust bean gum. The locust bean gum is preferably highly refined or clarified. Other hydrocolloid gums may be used, e.g, tragacanth gum or guar gum or combinations thereof.
The hydrocolloid gum used in this invention accounts for the ability of the inventive composition to be reconstituted as ~ _ _ _ eithar a yogurt drink or a yogurt meal. This may be achieved by using, for example, approximately equal amounts of xanthan gum and locust bean gum; alternatively, guar gum may replace the locus~ bean gum and/or tragacanth gum m~y replac the xanthan gum. Other substitutions may be ~ade provided that the gelling characteristics of the gum or gum mixture allows the powder composition to be reconstituted as either a drink or a meal, at the user's discretion.
The gums of the present invention will have a mesh size of about 20 to about 400 per cm., although a mesh size o~ about 100 to about 400 per cm. is most desirable for a smooth texture. The gums preferably h~ve a mesh size of about two hundred to four hundred per cm., most preferably about three hundred, b cause ~hese ~ine mesh gums produce a fine texture product. Lower mesh sizes, e.g. 20-50, may be used when a higher texture is desirable.
The total concentration of both gums is rom about 0.1% to about 20% by weight of the total composition. Preferably, the total concentration of these gum~ is ~rom about 4% to about 11%.
Most pre~erably, the total weight of gums in the instant formulation i approximately 9%, with approximately half the weight being contributed by locust bean gum and half by xanthan gum.
Other ingredients may also be added to the composition of the present invention. For example a sweetener, either caloric -or noncaloric, may be added. Such caloric sweeteners include fructose, sucrose and dextrose, although other sugars, such as corn syrup solids, lactose, etc., may bs used. Such sugars may be employed singularly or in combination~ Moreover, artificial sweetensrs that are slightly caloric or noncaloric, such as, for example, edible saccharine salts, dipeptide units such as ~_ ~2'7~
aspartame and the like, may be included in the dry mix to replace all or part of the sugar. O~her artificial sweeteners, as they become approved for food use, may be u~ed in the inventive composition. A pre~erred artificial sweet~ner is an aspartame mixture at a concentration of approximately 5%. This mixture comprises about one part aspartame and ten parts of a dispersant, e~g., whey powder. The amount of sweetener used may vary widely, but generally approximately 1-20% by weight of the yogurt formulation is sweetener. Suitably, 1-10~ o~ the formulation may be sweetener. Pure aspartame may be used in an amount of about O.1% to about 1.5% of the yogurt formulation.
A fiber source in addition to the fiber provided by the xanthan gum and the locust bean gum is often utilized in the inventive compositions. A preferred insoluble fiber source in bran, preferably rice bran, oat bran, or wheat bran. Bran, or another suitable fiber source, or combination of sources, can comprise up to about 10% by weight o~ the composition. Suitably, bran is added to the compositionr in a range of from about 0.3%
to about 4.0% by weight. Preferably, rice bran constitutes approximately 1.0% of the total composition. Another fiber source suitable for use in the present invention is purified cellulose, including microcrystalline cellulose. The fiber content of the composition a~fects its texture, and thus may af~ect the mesh size chosen for the gums. If the fiber content is relatively low, a lower number mesh size will be needed to provide more texture to the product.
The nutritional aspects of the composition can be improved by the addition of a protein source. Suitably, this ingredient may comprise up to about 20% o~ the composition. Preferably, caseinate, such as sodium, potassium, or calcium caseinate, is added at about 10% to about 20~ by weight of the total _____~__ composition. Preferably, calcium caseinate consti~utes approximately 15% of the composition~ Whey protein concentrate can also be used as an added source of protein, either alone or in combination with other proteins.
An emulsifier or dispersing ayent, e.g. lecithin, may be used in the inventive composition. Lecithin is the preferred emulsifi~r because it comprises a phospholipid complex which approximates the phospholipids naturally occurring in milk.
Other emulsifiers, such as mono- and diglycerides and combinations thereof, citrate salts, or phosphate salts, may be used. The dispersing agent acts to disperse the powder particles in milk or water when the instant formulation is reconstituted.
However, an emulsifier is not essential if the composition is prepared by spray drying~ The amount of dispensing agent used in the present invention is generally about 0.1 to 10%, although amounts outside this range may be used. Preferably about 0.3 to 1.5% by weight is used. Suitably about 0.5% is used.
Flavoring agents may be employed in the composition of the present invention. A flavoring agent may be natural or artificial. Dehydrated fruits, surh as apple flavored bits, may also be employed. When a natural fruit flavoring agent is employed, the preferred sweetener is fructose because fructose brings out the natural fruit flavors to a grPater extent than do other sweeteners. The amount of flavoring agent may vary widely, but generally an amount of from about 0.1% to about 5~, typically from about 0.3% to about 3.0~, and preferably from about 0.5% to about 1.0% by weight of the total composition may comprise flavoring agents.
Coloring agents may also be used in the present invention.
The coloring agent may be any acceptable coloring ingredient appropriate to the flavoring agents and approved for food use.
_ g 2 ~
For example, in the case of strawber~y Plavor, the appropriate coloring agent may be FD&C Red 40. rrhe amount of coloring agent may vary widely, but an amount of generally from about 0.001% to about 1.0%, typically from about 0.2% to about 0.5%, and preferably from about 0.05% to about 0.1% by weight o~ the total composition may be used, depending upon the potency of the agent and the intensity of the color desired. Natural colors, e.g., beet color, may be used, alone or in combination with other coloring agents.
The hydrocolloid gum of the present invention, such as a mixture of locust bean gum and xanthan gum, comprises a gelling system which thickens and produces a custard like textur~ in the product. The inventive compositions are fully capable of setting to produce a yogurt meal of high quality, yet may also be employed to produce a high quality yogurt drink. Other gel systsms are known in the art, e.g. those using instant starches, carrageenan or other types o~ gums, but the prior art systems are not suitable ~ubstitutes for the gums in the present invention.
Alginates may be used as a setting gel if calcium levels are carefully controlled, and gums such as agar may be used if specially treated, e.g. by pre-cooking and grinding, However, the gums of the present invention provide all the advantages disclosed herein without special calcium salts or phosphate salts to set the gel and without special treatment. When used in the proportions and mesh SiZ8S stated above, these gums provide a i system which is cold milk or water active without special instantizing.
~ he composition of the present invention may be prepared by dry blending the individual ingredients. Any temperature or ¦ pressure for the dry blending step may be employed, but essentially ambient temperatures and pressures are preferred.
The ingr~dients of the composition of the present invention may be admixed by any apparatus well known to those skilled in the art. Although any means of admixing known to those skilled in this art may be employed, such as dry blending or spray drying, it is preferred that the ingredients of the composition of the present invention by admixed by spray drying using typical spray drying apparatus such as a Bowen spray dryer or a Nero dryer. Spray drying is pre~erred over, for example, dry blending because some of the ingredients of the composition are in the liquid state. To be dry blended, the ingredients must first be dried, whereas with spray drying, the blending and drying operations are carried out in a single operation. Spray drying is thus more economical than dry blending ~or the present invention.
The process for preparing the composition of the present invention may be conducted in a continuous, semicontinuous or batch manner. The composition of the present invention is preferably packaged in a hermetically sealed envelope, such as a plastic foil laminated envelope which is h~at sealed to exclude air and moisture. Once packaged in a hermetically sealed envelope, the preparation has an indefinite shelf life at ordinary room temperatur~s.
A consumer may use the instant yogurt compositions by breaking the package seal and pouring the powder into a container to which milk and/or water is added. A yogurt drink may be created, for example, by adding about 22 grams of powder to eight ounces of milk. The mixing can occur in a blender or by shaking.
Once reconstituted, the refrigerated shelf life of the yogurt drink is approximately equivalent to that of refrigerated natural yogurt. Yogurt meal is typically prepared by mixing approximately 30 grams of the dry composition with approximately _~
J,~ ~
!
6 ounces of milk. The mixture is shaken and allowed to set for at least 3 minutes.
The present invention is ~urther illustrated by the following examples. All parts and percentayes in the examples as well as in the specification and the claims are expressed on a weight basis unless otherwise stated.
~X~MR~
To maXe a chocolate dessert yogurt drink, the following ingredients were dry blended at room temperature in a ~.B. Day Dry Blender:
Inqredients ~_~y Weight Nonfat dried milk yogurt powder 35.88 Sweet Whey 18.42 Lactobacillus culture 0.0016 Xanthan gum (mesh 200) 3.19 Locust bean gum (mesh 200) 3.19 Rice bran 1.79 Calcium caseinate 13.95 Purified cellulose 3.99 Cocoa 11.96 Chocolate flavor 1~71 Aspartame (l to 10 mixture with whey powder) 5.58 Sodium aluminum silicats 0.33 The above composition may be reconstituted by taking approximately 15 to 30 grams of the dry powder and adding it to approximately 8 ounces of cold milk stirring in a blender and is then ready for consumption. A natural tasting yogurt drink results.
~ ~ r~
6053P.-1046 ~1~
A ~trawberry yogurt formulatlon was created by mixing the fo~lowlng lngredi~nt~ u~lng a aowen ~pray drylng appa~atus:
Ing~t~ ~l~i~l~
Natural dry m~lk yogurt powder 3~.9~
Lactobacillu~ culture 0.0013 Sweet Whey 1~.34 Xanthan gum ~mesh 300) . 4.4~
Locu~t bean ~um ~me~h 3C0) 4.48 Calcl~m caseinatQ ~5,9~
Acld Whay 4.98 Lacithln 1.00 Purified cellulo5~ l. oo Strawberry flavor 1.2g R~ce brRn ~iber 1.00 Asp~rtame (1 to 10 mixtur~ with whey powder) 4.9~
citrlc ~cid 1.33 Fr~ez~ drled ~tr~wberry 1.66 Sodium alumlnum 811icate 0,40 FD6C Red 40 0.10 The abov~ compo~itlon may be recon6tltuted by mixing approximately 15 to 30 gram~ of the composition with approximately 8 ounce~ of milk (preferably nonfat mil~). The mixture is vigorou~ly stirred in a blend~r and than is ready for consumption. A natur~l ta~ting yogurt dr.lnk results.
.
.
. -13-.
:
: ~2~g~3 ~5~ 46 ~eJ~
A yogurt vanllla lce cr~am ~ormulatlon can be cre~ted by ~lxlng th~ followlnq lngr~dl~nts uelng a Bowan ~pray drying appar~tue or a J.~. D~y Dry ~lender~
~ ~hh~
Sweet Whny 20.40 Vanllla ~lavor 0.47 Trlcalcium Pho~phat~ o 33 NFDM Yogur~ ` a 79 X~nth~n ~um 20.47 A~partam~
Maltodextrln 29 94 Yogurt Cultura o 006 Co~ee Whltener ".13 MonodlglycQr1de~ 1 4~
Carrageen~n 71 Th~ above co~posltlon 1~ partlcul~rly adapted for u~e a~ a yogurt lae craa~ produ~t.
E~ .
A ~tr~wberry yogurt des~rt or~ulutlon m~y be cre~tad by mlxlng the tollowlng lngredlents uslng a ~owan ~pray drylng app~ratu~ or a J.~. Dfly Dry Blendarl ~ r~ r~
60538-10~6 Ing=Q~lçn~ kv Weigh~
Swe~t Wh~y 28.93 Strawberry Flavor 2.78 Silicon Dloxide 0.76 Locu~t Bean Gum 3.48 NFDM Yogurt 46.45 NFDM Instant 6.96 Aspartame 0.4l VELTOL 0.19 Carrageenan l.l6 Yogurt Culture 00-4 Freeæe PWD Strawberry 3.71 Xanthan Gum 4.06 Beet Powder 49 Citric Acid Powder .46 From th~ foregoing, it will be appreciated that, although specific embodiments of the invantlon have been descrlbed herein for purposes of illustration, various modifications may be made without deviation from the spirit and scope of the present invention.
. . . _ .
1 NFDM is non-fat dried milk.
IN8T~ ~O~RT CO2~8ITION ~ ~?ROÇB'B~3 This application is a continuation-in-part o~ SoN~ 344~361 filed on April 26, 1989.
BA~KG~OUND Ql~;FHE INV~N~ION
This invention relates to a food product, and more partic:ularly to a dry yogurt product, and a process for preparing same. The dry product of this invention may be reconstitutsd to form either a liquid or a semi-solid food by the addition of a liquid such as milk.
Yogurt is a form of ferment~d milk which has b~en curdled ko a smooth, creamy, or custard-like consistency. Natural yogurt is produced by the fermentation of lactic acid-producing organisms, e . g. Lactobacillus bulgarlc~ or Lactobacillus acidophilus.
Generally, the microorganism i added to milk and then incubated until the desired amount of ~ermentation has occurred. ~he fermentation process lowers the pH of the milX and causes it to curdle. The product thus produced is ordinarily chilled to inhibit undesirable microbial action and preserve the product in the desired condition. It is in this hydratçd form that yogurt is commonly sold.
A process for preparing a liquid yogurt which ~ay be frozen is disclosed in U.S. Patent No. 4,110,476. However, it is convenient to have an instant yogurt which may be preserved ~or long periods of time, ~nd which may be reconstituted by the ave:rage consumer when it is to be consumed. United States Patent No. 1,269,769 refers to instant yogurt drink ~ormulations that are reconstituted with milk. Similarl~, U.S. Patent No.
4,289,788 refers to in~tant yogurt meal (i.e. semisolid) compositions that are reconstituted with milk. U. S . Patent No .
4, 624, 853 discloses another type o~ instant yogurt like product .
2~7~
The texture o~ a yogurt is an important fac~or in determining its consumer acceptability. Yogurt should be free of lumps or curd~ and e~hibit a smooth, custard-like consistency. A
high quality yogurt is one of good texture which is low in ~at and which includes effective amounts of active culture, as well as protein, calcium and other u~eful nutrients.
High quality hydrated yogurt products are sold commercially.
It is also possible for consumer~ to produce high quality yogurt at home, although this requires a fair amount o~ time, effort and skill. However, all hydrated yogurt products have a quite limited life, even when refrigerated~ Therefore, yogurt must be purchased or made close to the time of consumption to avoid spoilage.
An instant yogurt product provides the benefits of long shelf life and convenient preparation and storage. It has not been possible to produce an instant high quality yogurt product which can be conveniently reconstituted into either a yogurt drink or a yogurt meal.
SUMM~RY OF THE INVEN~ION
In one aspect, the present invention provides an instant powdered composition. This composition comprises a mixture of essential ingredients, including Lactobacillus culture, a hydrocolloid gum or mixtur~ of gums wherein each gum has a mesh size o~ about twenty to about four hundred, and whey, delactose whey, powdered milk, powdered cultured milk, or a combination thereof. The composition may optionally include deactivated yogurt powder, fibers, bran or purified cellulos~. The inventive composition can also include sweeteners (arti~icial or natural), flavoring agents, and coloring agents.
In another aspect, the present invention provides a process for preparing the above identified instant powdered composition.
~ O ~ r~
This proces~ comprises mixing the above identified ingredients to form a free flowing, dry powdered composition.
An o~ject of this invention is to provide a packaged instant yogurt preparation that requires no re~rigeration, has a prolonged shelf life, and can be prepared as either a yogurt drink or a yo~urt meal.
Another object of the present invention is to provide a process for preparing an ins~ant yogurt preparation that can be reconstituted to form either a yogurt drink or a yogurt meal.
A further object of the present invention i5 to provida an instant yogurt formulation having high quality, high nutritional value, and fiber.
Other objects and advantages of the present invention will become apparent from the following description oP the preferred embodiments of the present invention.
~ETAILED DES~RIPTION_QF TH~ PREFERREP EMBOD~
The present in~ention comprises an instant powdered composition that will form a yogurt meal, or a liquid yogurt drink, when mixed with liquid milk or reconstituted powdered milk, and a process fox preparing said composition.
The dry powdered composition of this invention is suitably mixed with milk in the approximate proportion of 18 to 30 grams of powder to six ounces o~ milk to ~orm a yogurt m~al; when eight ounces of milk are added to about 15 to 30 grams o~ the instant yogurt formulation, a yogurt drink is created. The optimal proportion needed to create a drink or a meal will vary depending upon the particular embodiment, and the preference of the consumer. This invention is not limited to use with any particular type of milk; any milk or milk substitute may be used, such as whole milk, skim or non-~at milk, non-dairy creamers, powdered milk and the like. Of course, where powdered milk is ~27~
used it must be reconstituted with the appropriate amount of water, either before or a~ter mixing with the instant yogurt powder, to form the requisite quantity o~ milk. Thus, the fat content of the milk may vary ~rom 0~ up to roughly 4% (whole milk), or even higher. The fat content of the reconstituted yogurt product will, of course, depend upon the fat content of the milk used to create it. I~ non-fat milk is used, a lower-fat yogurt is produced.
Yogurt flavor is imparted to the composition of the present invention by Lactobacillus culture and, op~ionally, deactivated yogurt powder. Yogurt powder is dehydrated and may be of the type produced and sold by Beatrice Foods, National Dairy or other large suppliers of yogurt powder, such as creamery products, or it may be yogurt powder manufactured directly for use in production according to standard evaporation and drying techniques. While yogurt powder is made from natural yogurt containing an active culture, the processing of natural yogurt with heat to remove all moisture acts to destroy the yogurt culture. Hence, yogurt powder is in the deactivated state. The yogurt powder may be dried by freeze drying, spray drying, roller drying, or any other commercial drying technique. The preferred yogurt powder is spray dried. The amount of dehydrated yogurt in the invention composition may be up to about 45% by weight or more, but generally is from about 10% to about 45~ by weight.
Preferably, the amount of yogurt powder is from about 20~ to about 30~ of the total dry powdered composition. Most preferably, the yogurt powder comprises from about 35~ to about 39% of the composition.
Dry Lactobacillus culture is also commercially available.
It is used as a culture for the production of natural yogurt.
For purposes of inclusion in a dried composition in accordance with the invention, it ls preferable to use a dry culture in which the bacilli are in the dormant state and are activated when water (or milk) is added to the preparation; this culturP must be sufficiently stable for storage at room temperature. Stabilized, dried cultures of lactic acid producing bacteria o~ the type described in U.S. Patent No. 3,837,397 (the disclosure of which is hereby incorporated by reference) may be used ~or the present invention. Lactobacillus culture serves, when ingested, to promote the growth of intestinal bacteria which are beneficial to the intestinal flora of the small intestine and which help promote food digestion and absorption across the small intestine.
The amount of Lactobacillus culture used in the present inventive composition may vary widely, although it is generally from about 0.001% to about 2.0%. Typically, the lower portion o~
this range of concentrations i8 used, preferably from about 0.001% to about 0.01%. The Lactobacillus culture may be a single bacteria or a mixture of two or ~ore such species. When no deactivated yogurt powder is used, a gxeater percentage of Lactobacillus culture may be used to supply a stronger yogurt flavor, e.g., from about 0.01% to about 2%; pre~erably powdered milk also will be included in the inventive mixture when yogurt powder i absent. Powdered cultured milk may be used with, or instead of, ordinary powdered milk. Powdered milk, cultured or uncultured, may be used even where powdered yogurt is present in the mixture to provide unique flavor, texture, or nutritional characteristics.
The composition o~ the present invention may comprise whey.
Whey is an excellent source of high value protein. The whey used in the present invention may be a sweet whey, an acid whey, or a delactose whey depending on the ~lavor and nutritional characteristics desired in the ~inal product. Delactose whey has ~__ 2~7~
less lactose and a higher concentration of protein. ~ sweet whey is generally used ~o make a non-fruit flavored yogurt. An acid whey (i.e.~a whey containing lactic, citric, malic or tartaric acid, or the like) i5 generally used to make a fruit flavored yogurt produs::t, to produce a more sour ta~te. Acid wheys affect the gel set characteristics of the yogurt product, so higher concentrations o~ hydrocolloid gum are generally used with an acid whey to counter this effect. The dry yogurt composition of the present invention generally comprises approximately 10 30% by weight of a whey, and preferably comprises about 10-20% whey.
However, whey could be omitted entirely in favor of powdered milk, or powdered cultured milk; thi~ would result in a richer product.
For fruit flavored compositions, a particularly pref~rred whey is a mixture of acid whey and citric acid. This mixture is particularly preferred because it combines the advantages of aoid whey with the fact that the total amount of acid in the mixture may be regulated using citric acid. The amount of food acidulant that may be used in the dry composition of the present invention should be sufficient to adjust the pH of the solution formed when the composition is combined with water to about 3.5 to 4~5. If the pH is lower than about 3.5, the product may be coarse in t~xture due to an acid-induced protein reaction.
A hydrocolloid gum must be used in the inventive composition. The hydrocolloid gum is preferably a mixture of xanthan gum and locust bean gum. The locust bean gum is preferably highly refined or clarified. Other hydrocolloid gums may be used, e.g, tragacanth gum or guar gum or combinations thereof.
The hydrocolloid gum used in this invention accounts for the ability of the inventive composition to be reconstituted as ~ _ _ _ eithar a yogurt drink or a yogurt meal. This may be achieved by using, for example, approximately equal amounts of xanthan gum and locust bean gum; alternatively, guar gum may replace the locus~ bean gum and/or tragacanth gum m~y replac the xanthan gum. Other substitutions may be ~ade provided that the gelling characteristics of the gum or gum mixture allows the powder composition to be reconstituted as either a drink or a meal, at the user's discretion.
The gums of the present invention will have a mesh size of about 20 to about 400 per cm., although a mesh size o~ about 100 to about 400 per cm. is most desirable for a smooth texture. The gums preferably h~ve a mesh size of about two hundred to four hundred per cm., most preferably about three hundred, b cause ~hese ~ine mesh gums produce a fine texture product. Lower mesh sizes, e.g. 20-50, may be used when a higher texture is desirable.
The total concentration of both gums is rom about 0.1% to about 20% by weight of the total composition. Preferably, the total concentration of these gum~ is ~rom about 4% to about 11%.
Most pre~erably, the total weight of gums in the instant formulation i approximately 9%, with approximately half the weight being contributed by locust bean gum and half by xanthan gum.
Other ingredients may also be added to the composition of the present invention. For example a sweetener, either caloric -or noncaloric, may be added. Such caloric sweeteners include fructose, sucrose and dextrose, although other sugars, such as corn syrup solids, lactose, etc., may bs used. Such sugars may be employed singularly or in combination~ Moreover, artificial sweetensrs that are slightly caloric or noncaloric, such as, for example, edible saccharine salts, dipeptide units such as ~_ ~2'7~
aspartame and the like, may be included in the dry mix to replace all or part of the sugar. O~her artificial sweeteners, as they become approved for food use, may be u~ed in the inventive composition. A pre~erred artificial sweet~ner is an aspartame mixture at a concentration of approximately 5%. This mixture comprises about one part aspartame and ten parts of a dispersant, e~g., whey powder. The amount of sweetener used may vary widely, but generally approximately 1-20% by weight of the yogurt formulation is sweetener. Suitably, 1-10~ o~ the formulation may be sweetener. Pure aspartame may be used in an amount of about O.1% to about 1.5% of the yogurt formulation.
A fiber source in addition to the fiber provided by the xanthan gum and the locust bean gum is often utilized in the inventive compositions. A preferred insoluble fiber source in bran, preferably rice bran, oat bran, or wheat bran. Bran, or another suitable fiber source, or combination of sources, can comprise up to about 10% by weight o~ the composition. Suitably, bran is added to the compositionr in a range of from about 0.3%
to about 4.0% by weight. Preferably, rice bran constitutes approximately 1.0% of the total composition. Another fiber source suitable for use in the present invention is purified cellulose, including microcrystalline cellulose. The fiber content of the composition a~fects its texture, and thus may af~ect the mesh size chosen for the gums. If the fiber content is relatively low, a lower number mesh size will be needed to provide more texture to the product.
The nutritional aspects of the composition can be improved by the addition of a protein source. Suitably, this ingredient may comprise up to about 20% o~ the composition. Preferably, caseinate, such as sodium, potassium, or calcium caseinate, is added at about 10% to about 20~ by weight of the total _____~__ composition. Preferably, calcium caseinate consti~utes approximately 15% of the composition~ Whey protein concentrate can also be used as an added source of protein, either alone or in combination with other proteins.
An emulsifier or dispersing ayent, e.g. lecithin, may be used in the inventive composition. Lecithin is the preferred emulsifi~r because it comprises a phospholipid complex which approximates the phospholipids naturally occurring in milk.
Other emulsifiers, such as mono- and diglycerides and combinations thereof, citrate salts, or phosphate salts, may be used. The dispersing agent acts to disperse the powder particles in milk or water when the instant formulation is reconstituted.
However, an emulsifier is not essential if the composition is prepared by spray drying~ The amount of dispensing agent used in the present invention is generally about 0.1 to 10%, although amounts outside this range may be used. Preferably about 0.3 to 1.5% by weight is used. Suitably about 0.5% is used.
Flavoring agents may be employed in the composition of the present invention. A flavoring agent may be natural or artificial. Dehydrated fruits, surh as apple flavored bits, may also be employed. When a natural fruit flavoring agent is employed, the preferred sweetener is fructose because fructose brings out the natural fruit flavors to a grPater extent than do other sweeteners. The amount of flavoring agent may vary widely, but generally an amount of from about 0.1% to about 5~, typically from about 0.3% to about 3.0~, and preferably from about 0.5% to about 1.0% by weight of the total composition may comprise flavoring agents.
Coloring agents may also be used in the present invention.
The coloring agent may be any acceptable coloring ingredient appropriate to the flavoring agents and approved for food use.
_ g 2 ~
For example, in the case of strawber~y Plavor, the appropriate coloring agent may be FD&C Red 40. rrhe amount of coloring agent may vary widely, but an amount of generally from about 0.001% to about 1.0%, typically from about 0.2% to about 0.5%, and preferably from about 0.05% to about 0.1% by weight o~ the total composition may be used, depending upon the potency of the agent and the intensity of the color desired. Natural colors, e.g., beet color, may be used, alone or in combination with other coloring agents.
The hydrocolloid gum of the present invention, such as a mixture of locust bean gum and xanthan gum, comprises a gelling system which thickens and produces a custard like textur~ in the product. The inventive compositions are fully capable of setting to produce a yogurt meal of high quality, yet may also be employed to produce a high quality yogurt drink. Other gel systsms are known in the art, e.g. those using instant starches, carrageenan or other types o~ gums, but the prior art systems are not suitable ~ubstitutes for the gums in the present invention.
Alginates may be used as a setting gel if calcium levels are carefully controlled, and gums such as agar may be used if specially treated, e.g. by pre-cooking and grinding, However, the gums of the present invention provide all the advantages disclosed herein without special calcium salts or phosphate salts to set the gel and without special treatment. When used in the proportions and mesh SiZ8S stated above, these gums provide a i system which is cold milk or water active without special instantizing.
~ he composition of the present invention may be prepared by dry blending the individual ingredients. Any temperature or ¦ pressure for the dry blending step may be employed, but essentially ambient temperatures and pressures are preferred.
The ingr~dients of the composition of the present invention may be admixed by any apparatus well known to those skilled in the art. Although any means of admixing known to those skilled in this art may be employed, such as dry blending or spray drying, it is preferred that the ingredients of the composition of the present invention by admixed by spray drying using typical spray drying apparatus such as a Bowen spray dryer or a Nero dryer. Spray drying is pre~erred over, for example, dry blending because some of the ingredients of the composition are in the liquid state. To be dry blended, the ingredients must first be dried, whereas with spray drying, the blending and drying operations are carried out in a single operation. Spray drying is thus more economical than dry blending ~or the present invention.
The process for preparing the composition of the present invention may be conducted in a continuous, semicontinuous or batch manner. The composition of the present invention is preferably packaged in a hermetically sealed envelope, such as a plastic foil laminated envelope which is h~at sealed to exclude air and moisture. Once packaged in a hermetically sealed envelope, the preparation has an indefinite shelf life at ordinary room temperatur~s.
A consumer may use the instant yogurt compositions by breaking the package seal and pouring the powder into a container to which milk and/or water is added. A yogurt drink may be created, for example, by adding about 22 grams of powder to eight ounces of milk. The mixing can occur in a blender or by shaking.
Once reconstituted, the refrigerated shelf life of the yogurt drink is approximately equivalent to that of refrigerated natural yogurt. Yogurt meal is typically prepared by mixing approximately 30 grams of the dry composition with approximately _~
J,~ ~
!
6 ounces of milk. The mixture is shaken and allowed to set for at least 3 minutes.
The present invention is ~urther illustrated by the following examples. All parts and percentayes in the examples as well as in the specification and the claims are expressed on a weight basis unless otherwise stated.
~X~MR~
To maXe a chocolate dessert yogurt drink, the following ingredients were dry blended at room temperature in a ~.B. Day Dry Blender:
Inqredients ~_~y Weight Nonfat dried milk yogurt powder 35.88 Sweet Whey 18.42 Lactobacillus culture 0.0016 Xanthan gum (mesh 200) 3.19 Locust bean gum (mesh 200) 3.19 Rice bran 1.79 Calcium caseinate 13.95 Purified cellulose 3.99 Cocoa 11.96 Chocolate flavor 1~71 Aspartame (l to 10 mixture with whey powder) 5.58 Sodium aluminum silicats 0.33 The above composition may be reconstituted by taking approximately 15 to 30 grams of the dry powder and adding it to approximately 8 ounces of cold milk stirring in a blender and is then ready for consumption. A natural tasting yogurt drink results.
~ ~ r~
6053P.-1046 ~1~
A ~trawberry yogurt formulatlon was created by mixing the fo~lowlng lngredi~nt~ u~lng a aowen ~pray drylng appa~atus:
Ing~t~ ~l~i~l~
Natural dry m~lk yogurt powder 3~.9~
Lactobacillu~ culture 0.0013 Sweet Whey 1~.34 Xanthan gum ~mesh 300) . 4.4~
Locu~t bean ~um ~me~h 3C0) 4.48 Calcl~m caseinatQ ~5,9~
Acld Whay 4.98 Lacithln 1.00 Purified cellulo5~ l. oo Strawberry flavor 1.2g R~ce brRn ~iber 1.00 Asp~rtame (1 to 10 mixtur~ with whey powder) 4.9~
citrlc ~cid 1.33 Fr~ez~ drled ~tr~wberry 1.66 Sodium alumlnum 811icate 0,40 FD6C Red 40 0.10 The abov~ compo~itlon may be recon6tltuted by mixing approximately 15 to 30 gram~ of the composition with approximately 8 ounce~ of milk (preferably nonfat mil~). The mixture is vigorou~ly stirred in a blend~r and than is ready for consumption. A natur~l ta~ting yogurt dr.lnk results.
.
.
. -13-.
:
: ~2~g~3 ~5~ 46 ~eJ~
A yogurt vanllla lce cr~am ~ormulatlon can be cre~ted by ~lxlng th~ followlnq lngr~dl~nts uelng a Bowan ~pray drying appar~tue or a J.~. D~y Dry ~lender~
~ ~hh~
Sweet Whny 20.40 Vanllla ~lavor 0.47 Trlcalcium Pho~phat~ o 33 NFDM Yogur~ ` a 79 X~nth~n ~um 20.47 A~partam~
Maltodextrln 29 94 Yogurt Cultura o 006 Co~ee Whltener ".13 MonodlglycQr1de~ 1 4~
Carrageen~n 71 Th~ above co~posltlon 1~ partlcul~rly adapted for u~e a~ a yogurt lae craa~ produ~t.
E~ .
A ~tr~wberry yogurt des~rt or~ulutlon m~y be cre~tad by mlxlng the tollowlng lngredlents uslng a ~owan ~pray drylng app~ratu~ or a J.~. Dfly Dry Blendarl ~ r~ r~
60538-10~6 Ing=Q~lçn~ kv Weigh~
Swe~t Wh~y 28.93 Strawberry Flavor 2.78 Silicon Dloxide 0.76 Locu~t Bean Gum 3.48 NFDM Yogurt 46.45 NFDM Instant 6.96 Aspartame 0.4l VELTOL 0.19 Carrageenan l.l6 Yogurt Culture 00-4 Freeæe PWD Strawberry 3.71 Xanthan Gum 4.06 Beet Powder 49 Citric Acid Powder .46 From th~ foregoing, it will be appreciated that, although specific embodiments of the invantlon have been descrlbed herein for purposes of illustration, various modifications may be made without deviation from the spirit and scope of the present invention.
. . . _ .
1 NFDM is non-fat dried milk.
Claims (15)
1. A powdered yogurt formulation which can be reconstituted into either a yogurt meal or a yogurt liquid drink, consisting essentially of:
about 0.001-2.0% by weight of a Lactobacillus culture;
about 0.1-20% by weight of one or more hydrocolloid gums;
up to about 45% by weight of dehydrated yogurt powder and, a dairy product selected from the group consisting of whey, delactose whey, powdered milk and powdered cultured milk.
about 0.001-2.0% by weight of a Lactobacillus culture;
about 0.1-20% by weight of one or more hydrocolloid gums;
up to about 45% by weight of dehydrated yogurt powder and, a dairy product selected from the group consisting of whey, delactose whey, powdered milk and powdered cultured milk.
2. A powdered yogurt formulation according to claim 1 further consisting essentially of approximately 1-20% by weight of a sweetener
3. A powdered yogurt formulation according to claim 1 wherein said culture is either Lactobacillus bulgaricus or Lactobacillus acidophilus or a combination thereof.
4. A powdered yogurt formulation according to claim 3 wherein said culture is a live culture and is about 0.01% to about 2% of the formulation.
5. A powdered yogurt formulation according to claim 4 wherein said hydrocolloid gum is a mixture of xanthan gum and refined locust bean gum in approximately equal proportions, each having a mesh size of about 100 to about 400 per cm.
6. A powdered yogurt formulation according to claim 1 further consisting essentially of approximately 10-20% by weight of an added protein.
7. A powdered yogurt formulation according to claim 6 wherein said added protein is a caseinate or a whey protein concentrate.
8. A powdered yogurt formulation according to claim 1 further consisting essentially of approximately 0.1-10% of an emulsifier.
9. A powdered yogurt formulation according to claim 1 wherein said gums have a mesh size of about 20 to about 400 per cm.
10. A powdered yogurt formulation according to claim 1 wherein said dairy product is standard whey or delactose whey and is about 10% to about 20% of the formulation by weight.
11. A powdered yogurt formulation according to claim 1 further consisting essentially of up to approximately 10% by weight of one or more brans.
12. A powdered yogurt formulation according to claim 11 wherein said one or more brans are chosen from the group consisting of rice bran, oat bran and wheat bran.
13. A composition according to claim 1 further consisting essentially of approximately 5% by weight of a sweetening agent consisting of a mixture of approximately one part aspartame to ten parts whey powder.
14. A process for preparing a powdered yogurt composition which can be reconstituted into either a yogurt meal or a liquid yogurt drink, said process consisting essentially of admixing a Lactobacillus culture, a whey, and a hydrocolloid gum by spray drying.
15. A process for preparing a powdered yogurt composition which can be reconstituted into either a yogurt meal or a liquid yogurt drink, said process consisting essentially of admixing a Lactobacillus culture, a whey, and a hydrocolloid gum by dry blending at ambient temperatures.
Priority Applications (9)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US07/344,361 US4956185A (en) | 1989-04-26 | 1989-04-26 | Instant yogurt composition and process |
| JP2108567A JPH02286039A (en) | 1989-04-26 | 1990-04-24 | Instant yogurt composition and preparation thereof |
| AU54887/90A AU634230B2 (en) | 1989-04-26 | 1990-05-09 | Instant yogurt composition and process |
| CA002027909A CA2027909A1 (en) | 1989-04-26 | 1990-10-18 | Instant yogurt composition and process |
| EP90311687A EP0471904A1 (en) | 1990-05-09 | 1990-10-25 | Instant yogurt composition and process |
| AU79574/91A AU7957491A (en) | 1990-05-09 | 1991-04-29 | Instant yogurt composition and process |
| PCT/US1991/002934 WO1992003058A1 (en) | 1990-05-09 | 1991-04-29 | Instant yogurt composition and process |
| US07/721,716 US5145698A (en) | 1989-04-26 | 1991-06-26 | Instant yogurt composition and process |
| US07/742,023 US5145697A (en) | 1989-04-26 | 1991-08-08 | Instant yogurt composition and process |
Applications Claiming Priority (4)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US07/344,361 US4956185A (en) | 1989-04-26 | 1989-04-26 | Instant yogurt composition and process |
| AU54887/90A AU634230B2 (en) | 1989-04-26 | 1990-05-09 | Instant yogurt composition and process |
| US57111590A | 1990-08-22 | 1990-08-22 | |
| CA002027909A CA2027909A1 (en) | 1989-04-26 | 1990-10-18 | Instant yogurt composition and process |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA2027909A1 true CA2027909A1 (en) | 1992-04-19 |
Family
ID=27423483
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA002027909A Abandoned CA2027909A1 (en) | 1989-04-26 | 1990-10-18 | Instant yogurt composition and process |
Country Status (2)
| Country | Link |
|---|---|
| AU (1) | AU634230B2 (en) |
| CA (1) | CA2027909A1 (en) |
-
1990
- 1990-05-09 AU AU54887/90A patent/AU634230B2/en not_active Ceased
- 1990-10-18 CA CA002027909A patent/CA2027909A1/en not_active Abandoned
Also Published As
| Publication number | Publication date |
|---|---|
| AU5488790A (en) | 1991-12-19 |
| AU634230B2 (en) | 1993-02-18 |
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