CA2110384A1 - Liquid composition as a milk substitute - Google Patents
Liquid composition as a milk substituteInfo
- Publication number
- CA2110384A1 CA2110384A1 CA 2110384 CA2110384A CA2110384A1 CA 2110384 A1 CA2110384 A1 CA 2110384A1 CA 2110384 CA2110384 CA 2110384 CA 2110384 A CA2110384 A CA 2110384A CA 2110384 A1 CA2110384 A1 CA 2110384A1
- Authority
- CA
- Canada
- Prior art keywords
- kgs
- gms
- milk
- natural
- thickening agent
- 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
- A23C9/15—Reconstituted or recombined milk products containing neither non-milk fat nor non-milk proteins
- A23C9/1512—Reconstituted or recombined milk products containing neither non-milk fat nor non-milk proteins containing isolated milk or whey proteins, caseinates or cheese; Enrichment of milk products with milk proteins in isolated or concentrated form, e.g. ultrafiltration retentate
-
- 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
- A23C9/15—Reconstituted or recombined milk products containing neither non-milk fat nor non-milk proteins
-
- 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
- A23C9/1544—Non-acidified gels, e.g. custards, creams, desserts, puddings, shakes or foams, containing eggs or thickening or gelling agents other than sugar; Milk products containing natural or microbial polysaccharides, e.g. cellulose or cellulose derivatives; Milk products containing nutrient fibres
-
- 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
- A23C9/156—Flavoured milk preparations ; Addition of fruits, vegetables, sugars, sugar alcohols or sweeteners
Abstract
A liquid composition includes effective amounts of water, raw milk, dry milk powder, vanilla, natural butter flavoring and a natural thickening agent. The composition is mixed, pasteurised and homogenized. The composition has the same flavor and texture as milk with a reduced fat content.
Description
WO 93/05661 211 0 3 8 4 PCI`/CA92/00410 LI~UID CO~POSITION AS A MILK SUBST~TU~
Field of Invention This invention relates to a liquid composition and in particular to a liqui~ composition having the same flaYor and texture as milk but ha~ing a reduced 5 fat content.
Background of In~ention Milk has long been known as a staple food. Milk is available as homogenized, two percent (2%) partly skimmed and skim. Homogen}zed being whole milk, 2% milk having 2% butter fat and skim milk having all of the cream 10 removed from the milk.
Two percent milk and skim milk haYe a lower fat content than homogenized. However, the texture of 2% is dieeren~ from the texture of homogenized. Equally, skim milk has a texture which is different from 2% and that of homogeIlized. Other than by reducing the butter fat or the cream content of the ~:
15 milk, there~have been vely few att mpts at reducing the fat con~ent of the milk.
However in one~attempt, USP 5,063,074, Kahn, a low cholesterol, low fat milk is daselosed as having the same taste and "mouthfeel" of whole or 2% miLk.
A vçgetable~oil carrier as weli as agents to impart te~ture and flavor~ng properties to the milk product are added to achieve a milk product with the same mouthfeel of 20~ higher fat products. The presence of vegetable oil wili impart a pàrticular texture to the milk product which can be detected by the human palate. The vegetable oil : ~
texture cannst be fully masked by the other agents.
:
WO 93/05661 PCr/CA~/004l0 , .,: , ~
. 2lln3g~ 2, Still in anolber attempt, USP 4j853,246, Stevens, a high protein, sweetened, low ~t, reduced lactose dairy product not requiring ~e~igeration is disclosed. It is recognized by Stevens that taste of the product is essential for the commercial success of the product. Flavoring is achieved by the combinatlon of 5 added milk solids and lactase. Further flavoring is the result o~ other added ingredients such as artificial and natural flavors including vanilla and chocolate, fruits, nuts, vitamins, minerals including calcium~ emulsi~lers and stabilizers. However, Stevens does not address the problem of texture of the milk product. ~f the rnilk substitute does not have the proyer texture, it will not be accepted in the market as 10 a milk product.
Summary of Invention - Ihe disadvantages of the prior an may be overcome by producing a milk-substitute composition comprising water, raw milk, dry milk powder, vanilla, natural butter flavoring and a nataral thickening agent. By varying the e~ctive 15 amounts of each component, a~milk-substitute composition can be produced having ~he same flavor and texture of milk yet having a fat content and accordingly a reduced animal fat and cholesterol content less than the raw milk base.
According $o one aspect of the invention, there is pr~vided ~ liquid composition comprising effective amounts of water, raw miLk, dry milk powder, O vanilla, natural butter flavoring and a natural thickening agent. The ingredients are WO 93/05661 PCr/CA92/00410 211038~
emulsified in effective amounts to have the same texture and flavor as the raw milk base yet having a fat content less than an equivalent volume of the raw milk base.
The composition is mLxed, pasteurised and homogenized.
Detailed DescriPtion of the_Invention S The preferred embodiment of the present invention is a milk-substitute composition having the same texture and flavor as homagenized milk.
A liquid composition having the same flavor and texture of whole milk but having a fat content less than an equivalent volume of raw milk will be described.
.
The following ratio of amounts of ingredients are mLl~ed together in a suitably sized 10 vat: ~
from about 150 to about 340 kgs of water;
from about 130 to about 270 kgs of 0.1% to 4.0% raw milk;
f~om abo~ut 15 to about 50 kgs of ~d~r mil~ powder;
, from about 18 to about 29 gms of vanilla;
15 ~ from about 10 to about 30 gms Qf na~ural butter flavoring; and from about 80 to about~200 gms of a natural thl~ckening agent.
Dry milk powder is available in a vanety of forms: skim milk, casein, casemates, buttermilk~ and whey. Any varie~r of dry miik would be suitable for use in the milk substitute composition. Some changes in the ratio of ingredients may be -20 necessary to compensate for the individual flavor of each miL~c powder.
The ratio of all~ ingredients can be varied to produce a more "milky"
~exture and flav~r or a more '~atery" flavor and texture, primarily by varying the : :
:: ~
WO 93/05661 Z 1 1 0 3 8 ~ PC~/CA92/00410 amount of dry milk powder and water. Less water will produce a "milkier" texture while more water will produce a "wate~" texture.
The use of vanilla in the composition not only enhances the flavor, but also improves the consistency of the mixture. The vanilla greatly assists in the S blending of the mixture and prevents the dry milk powder from precipitating out of the composition.
To improve the nutritional value of the milk-substitute composition, 1 millilitre of vi~amin D and 8.5 millilitres of vitamin A may be added to the mixture.
A natural butter flavor is added to improve the flavor of the 10 composi~ion. Small amounts of a natural butter fla~oring sold under the trade mark BUl~R-SA~INE-AROMA has been used to improve the flavoring of the milk-substitute composition. The small amounts of natural butter flavoring does not impart a '~uttery" flavor but rather gives the composition a more "milkier" or "dairy"
flavor. Appro~dmately 10 to 30 gms of the natural butter flavonng can be added to 15 the composition~ with the preferred amount being 15 gms.
A na~ural thickener agent ls added to improve the thickness of the mixture resulting in the same ~tcxture as the raw milk base. Carrageenin, a natural thickening agent, has been found to proYide the suitable thickness to the milk-substitute composition. ~ppro~mately 80 to 200 gms of carrageenin may be addeà
20 to the composition, with the preferred amount being 90 gms.
The ingredients are mLxed in a vat until fully emulsi~led. The mixture is then homogenized and then pasteurised. The prefelTed rate of pasteurizing is WO 93/056Cl 211 0 3 8 4 PC~/CA92/00410 170C at 500 pounds per minute. The resulting milk-substitute composition is then bottled or packaged in suitable amounts. Applicant has found that the milk-substitute composition has a shelf length of approximately 15 to 20 days which is e~uivalent to that of homogenized milk. However, the milk-substitute composition has substantially S less fat content than the homogenized milk base yet retains the same texture and taste of homogenized milk.
In use, the liquid compositiorl of the preserlt invention ca-n be used whenever whole, partly or skimmed milk is used.
The invention is best illustrated by way of the ~ollowing examples.
EXAMPLE ~
A Inilk-substitute composltion having the same texture and flavor as homogenized milk can be made~ The following ratio of amoun~s of ingredients are tnixed together In a suitably sized vat:
272 kgs - water 202 kgs - 2.7% to 4.0% raw milk 24 kgs - dry milk powder 28gms - vaniDa 15 gms - natura} butter ilavoring 90 gms - natural thickening agent.
The butter fat content of the whole miik which may be used in ~he present~invention can vary. The percentage butter fat content can vary between approximately 2.7~o to 4.0% depending on the souree of the whole milk.
WO 93/05661 PCr/CA92/00410 211038~ 6- l In a similar fashion, a 2% milk-substitute composition can be made using the following ratio amounts of ingredients:
210.9 kgs water $ 175.5 kgs - 2% raw mi}k 22.7 kgs - dry milk powder 18.9 gms - vanilla 15 gms - natural butter flavoring 90 gms - natural thickening agent.
Optionally, ef~ective amounts of vitamin D and vitamin A can be added to the mL~ture.
The 2~o liquid composition will have a fat comtent less than that of an equivalent volume of 2% milk. The flavor and texture will be substantially the same as 2%.
A skim milk-substitute c~mposition can be made using a ratio of effective amounts of the following ingredients:
21n.g kgs - wa~er 175.~ kgs - 0.1% raw skim milk 22.7 kgs - dry milk powder 18.9 gms - vanilla , WO 93/0~661 PCr/CA92/00410 211U38~
. .
15 gms - natural butter flavoring 90 gms - natural thickening agent.
The skim liquid composition will have a fat content less than that of an equivalent volume of skim milk. The flavor and texture will be substantially the same 5 as skim milk.
Optionally, effective amounts of vitamin D and vitamin A can be added to the mixture. -A chocolate flavored milk-substitute composition can be made by 10 mixing effec~ive amounts of the following ingredients in the following ratios:
199.6 kgs - water 165.6 kgs - 2.7% to 3.7% raw milk 19.5 kgs - dry miik powder 5.9 kgs - chocolate milk powder including ~15 chocolate colouring 22.7 kgs .- dry sugar : ~ 28.4 gms - vanilla 15 gms - natural butter ilavoring 90 gms - natural thickening agent.
Similarly, the chocoiate milk-substitute composition may be fortified wi~h Yitamins to increase its nutritional value.
. .
WO 93/0~661 P(~/CA92/00410 EXA~PLE S
In order to improve the nutritional value and the consistency of the milk- ;
substitute product, raw skim milk can replace water in examples 1, 2 and 4 above.
It must be understood that the ratio of ingredients are not limiting.
5 Variations in the effective amounts of ingredien~s may be necessaIy to provide a richer flavor or other desired llavors and textures. Variations may also be necessary for compensating the ~lavor of the availab}e raw milk and dry milk powder.
Although the disciosure describes and illustrates the preferred embodiments of the invention, it is understood that the inventian is not limited to 10 these particular embodiments. Many variations and modifications will now occur to those s~cilled in the art. For definition of the invention, reference is made to the - appended claims.
.
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;: ~ !
.~
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.
Field of Invention This invention relates to a liquid composition and in particular to a liqui~ composition having the same flaYor and texture as milk but ha~ing a reduced 5 fat content.
Background of In~ention Milk has long been known as a staple food. Milk is available as homogenized, two percent (2%) partly skimmed and skim. Homogen}zed being whole milk, 2% milk having 2% butter fat and skim milk having all of the cream 10 removed from the milk.
Two percent milk and skim milk haYe a lower fat content than homogenized. However, the texture of 2% is dieeren~ from the texture of homogenized. Equally, skim milk has a texture which is different from 2% and that of homogeIlized. Other than by reducing the butter fat or the cream content of the ~:
15 milk, there~have been vely few att mpts at reducing the fat con~ent of the milk.
However in one~attempt, USP 5,063,074, Kahn, a low cholesterol, low fat milk is daselosed as having the same taste and "mouthfeel" of whole or 2% miLk.
A vçgetable~oil carrier as weli as agents to impart te~ture and flavor~ng properties to the milk product are added to achieve a milk product with the same mouthfeel of 20~ higher fat products. The presence of vegetable oil wili impart a pàrticular texture to the milk product which can be detected by the human palate. The vegetable oil : ~
texture cannst be fully masked by the other agents.
:
WO 93/05661 PCr/CA~/004l0 , .,: , ~
. 2lln3g~ 2, Still in anolber attempt, USP 4j853,246, Stevens, a high protein, sweetened, low ~t, reduced lactose dairy product not requiring ~e~igeration is disclosed. It is recognized by Stevens that taste of the product is essential for the commercial success of the product. Flavoring is achieved by the combinatlon of 5 added milk solids and lactase. Further flavoring is the result o~ other added ingredients such as artificial and natural flavors including vanilla and chocolate, fruits, nuts, vitamins, minerals including calcium~ emulsi~lers and stabilizers. However, Stevens does not address the problem of texture of the milk product. ~f the rnilk substitute does not have the proyer texture, it will not be accepted in the market as 10 a milk product.
Summary of Invention - Ihe disadvantages of the prior an may be overcome by producing a milk-substitute composition comprising water, raw milk, dry milk powder, vanilla, natural butter flavoring and a nataral thickening agent. By varying the e~ctive 15 amounts of each component, a~milk-substitute composition can be produced having ~he same flavor and texture of milk yet having a fat content and accordingly a reduced animal fat and cholesterol content less than the raw milk base.
According $o one aspect of the invention, there is pr~vided ~ liquid composition comprising effective amounts of water, raw miLk, dry milk powder, O vanilla, natural butter flavoring and a natural thickening agent. The ingredients are WO 93/05661 PCr/CA92/00410 211038~
emulsified in effective amounts to have the same texture and flavor as the raw milk base yet having a fat content less than an equivalent volume of the raw milk base.
The composition is mLxed, pasteurised and homogenized.
Detailed DescriPtion of the_Invention S The preferred embodiment of the present invention is a milk-substitute composition having the same texture and flavor as homagenized milk.
A liquid composition having the same flavor and texture of whole milk but having a fat content less than an equivalent volume of raw milk will be described.
.
The following ratio of amounts of ingredients are mLl~ed together in a suitably sized 10 vat: ~
from about 150 to about 340 kgs of water;
from about 130 to about 270 kgs of 0.1% to 4.0% raw milk;
f~om abo~ut 15 to about 50 kgs of ~d~r mil~ powder;
, from about 18 to about 29 gms of vanilla;
15 ~ from about 10 to about 30 gms Qf na~ural butter flavoring; and from about 80 to about~200 gms of a natural thl~ckening agent.
Dry milk powder is available in a vanety of forms: skim milk, casein, casemates, buttermilk~ and whey. Any varie~r of dry miik would be suitable for use in the milk substitute composition. Some changes in the ratio of ingredients may be -20 necessary to compensate for the individual flavor of each miL~c powder.
The ratio of all~ ingredients can be varied to produce a more "milky"
~exture and flav~r or a more '~atery" flavor and texture, primarily by varying the : :
:: ~
WO 93/05661 Z 1 1 0 3 8 ~ PC~/CA92/00410 amount of dry milk powder and water. Less water will produce a "milkier" texture while more water will produce a "wate~" texture.
The use of vanilla in the composition not only enhances the flavor, but also improves the consistency of the mixture. The vanilla greatly assists in the S blending of the mixture and prevents the dry milk powder from precipitating out of the composition.
To improve the nutritional value of the milk-substitute composition, 1 millilitre of vi~amin D and 8.5 millilitres of vitamin A may be added to the mixture.
A natural butter flavor is added to improve the flavor of the 10 composi~ion. Small amounts of a natural butter fla~oring sold under the trade mark BUl~R-SA~INE-AROMA has been used to improve the flavoring of the milk-substitute composition. The small amounts of natural butter flavoring does not impart a '~uttery" flavor but rather gives the composition a more "milkier" or "dairy"
flavor. Appro~dmately 10 to 30 gms of the natural butter flavonng can be added to 15 the composition~ with the preferred amount being 15 gms.
A na~ural thickener agent ls added to improve the thickness of the mixture resulting in the same ~tcxture as the raw milk base. Carrageenin, a natural thickening agent, has been found to proYide the suitable thickness to the milk-substitute composition. ~ppro~mately 80 to 200 gms of carrageenin may be addeà
20 to the composition, with the preferred amount being 90 gms.
The ingredients are mLxed in a vat until fully emulsi~led. The mixture is then homogenized and then pasteurised. The prefelTed rate of pasteurizing is WO 93/056Cl 211 0 3 8 4 PC~/CA92/00410 170C at 500 pounds per minute. The resulting milk-substitute composition is then bottled or packaged in suitable amounts. Applicant has found that the milk-substitute composition has a shelf length of approximately 15 to 20 days which is e~uivalent to that of homogenized milk. However, the milk-substitute composition has substantially S less fat content than the homogenized milk base yet retains the same texture and taste of homogenized milk.
In use, the liquid compositiorl of the preserlt invention ca-n be used whenever whole, partly or skimmed milk is used.
The invention is best illustrated by way of the ~ollowing examples.
EXAMPLE ~
A Inilk-substitute composltion having the same texture and flavor as homogenized milk can be made~ The following ratio of amoun~s of ingredients are tnixed together In a suitably sized vat:
272 kgs - water 202 kgs - 2.7% to 4.0% raw milk 24 kgs - dry milk powder 28gms - vaniDa 15 gms - natura} butter ilavoring 90 gms - natural thickening agent.
The butter fat content of the whole miik which may be used in ~he present~invention can vary. The percentage butter fat content can vary between approximately 2.7~o to 4.0% depending on the souree of the whole milk.
WO 93/05661 PCr/CA92/00410 211038~ 6- l In a similar fashion, a 2% milk-substitute composition can be made using the following ratio amounts of ingredients:
210.9 kgs water $ 175.5 kgs - 2% raw mi}k 22.7 kgs - dry milk powder 18.9 gms - vanilla 15 gms - natural butter flavoring 90 gms - natural thickening agent.
Optionally, ef~ective amounts of vitamin D and vitamin A can be added to the mL~ture.
The 2~o liquid composition will have a fat comtent less than that of an equivalent volume of 2% milk. The flavor and texture will be substantially the same as 2%.
A skim milk-substitute c~mposition can be made using a ratio of effective amounts of the following ingredients:
21n.g kgs - wa~er 175.~ kgs - 0.1% raw skim milk 22.7 kgs - dry milk powder 18.9 gms - vanilla , WO 93/0~661 PCr/CA92/00410 211U38~
. .
15 gms - natural butter flavoring 90 gms - natural thickening agent.
The skim liquid composition will have a fat content less than that of an equivalent volume of skim milk. The flavor and texture will be substantially the same 5 as skim milk.
Optionally, effective amounts of vitamin D and vitamin A can be added to the mixture. -A chocolate flavored milk-substitute composition can be made by 10 mixing effec~ive amounts of the following ingredients in the following ratios:
199.6 kgs - water 165.6 kgs - 2.7% to 3.7% raw milk 19.5 kgs - dry miik powder 5.9 kgs - chocolate milk powder including ~15 chocolate colouring 22.7 kgs .- dry sugar : ~ 28.4 gms - vanilla 15 gms - natural butter ilavoring 90 gms - natural thickening agent.
Similarly, the chocoiate milk-substitute composition may be fortified wi~h Yitamins to increase its nutritional value.
. .
WO 93/0~661 P(~/CA92/00410 EXA~PLE S
In order to improve the nutritional value and the consistency of the milk- ;
substitute product, raw skim milk can replace water in examples 1, 2 and 4 above.
It must be understood that the ratio of ingredients are not limiting.
5 Variations in the effective amounts of ingredien~s may be necessaIy to provide a richer flavor or other desired llavors and textures. Variations may also be necessary for compensating the ~lavor of the availab}e raw milk and dry milk powder.
Although the disciosure describes and illustrates the preferred embodiments of the invention, it is understood that the inventian is not limited to 10 these particular embodiments. Many variations and modifications will now occur to those s~cilled in the art. For definition of the invention, reference is made to the - appended claims.
.
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.
Claims (28)
1. A liquid composition comprising:
water, raw milk, dry milk powder, vanilla, natural butter flavoring, and a natural thickening agent, whereby said composition is emulsified in effective amounts for a flavor and texture of said milk and having a fat content less than that of an equivalent volume of said raw milk.
water, raw milk, dry milk powder, vanilla, natural butter flavoring, and a natural thickening agent, whereby said composition is emulsified in effective amounts for a flavor and texture of said milk and having a fat content less than that of an equivalent volume of said raw milk.
2. A liquid composition as claimed in claim 1 wherein said raw milk has a butter fat content of between 0.1% to 2.7% butter fat and said effective amounts are in the ratio of:
from about 150 to about 272 kgs of water, from about 202 to about 270 kgs of raw milk, from about 15 to about 50 kgs of dry milk powder, from about 18 to about 29 gms of vanilla, from about 10 to about 30 gms of natural butter flavoring, and from about 80 to about 200 gms of natural thickening agent.
from about 150 to about 272 kgs of water, from about 202 to about 270 kgs of raw milk, from about 15 to about 50 kgs of dry milk powder, from about 18 to about 29 gms of vanilla, from about 10 to about 30 gms of natural butter flavoring, and from about 80 to about 200 gms of natural thickening agent.
3. A liquid composition as claimed m claim 2 wherein said composition further includes effective amounts of vitamin A and vitamin D.
4. A liquid composition as claimed in claim 3 wherein said raw milk has a butter fat content of between 2.7% to 4.0% butter fat and said effective amounts are in the ratio of:
272 kgs of water, 202 kgs of raw milk, 24 kgs of dry milk powder, 28.7 gms of vanilla, 15 gms of natural butter flavoring, and 90 gms of natural thickening agent.
272 kgs of water, 202 kgs of raw milk, 24 kgs of dry milk powder, 28.7 gms of vanilla, 15 gms of natural butter flavoring, and 90 gms of natural thickening agent.
5. A liquid composition as claimed in claim 4 wherein said natural thickening agent is carrageenin.
6. A liquid composition as claimed in claim 3 wherein said raw milk has 2%
butter fat and said effective amounts are in the ratio of:
210.9 kgs of water, 175.5 kgs of raw milk, 22.7 kgs of dry milk powder, 18.9 gms of vanilla, 15.0 gms of natural butter flavoring, and 90.0 gms of natural thickening agent.
butter fat and said effective amounts are in the ratio of:
210.9 kgs of water, 175.5 kgs of raw milk, 22.7 kgs of dry milk powder, 18.9 gms of vanilla, 15.0 gms of natural butter flavoring, and 90.0 gms of natural thickening agent.
7. A liquid composition as claimed in claim 6 wherein said natural thickening agent is carrageenin.
8. A liquid composition as claimed in claim 3 wherein said raw milk has 0.1%
butter fat and said effective amounts are in the ratio of:
210.9 kgs of water, 175.5 kgs of raw milk, 22.7 kgs of dry milk powder, 18.9 gms of vanilla, 15.0 gms of natural butter flavoring, and 90.0 gms of natural thickening agent.
butter fat and said effective amounts are in the ratio of:
210.9 kgs of water, 175.5 kgs of raw milk, 22.7 kgs of dry milk powder, 18.9 gms of vanilla, 15.0 gms of natural butter flavoring, and 90.0 gms of natural thickening agent.
9. A liquid composition as claimed in claim 8 wherein said natural thickening agent is carrageenin.
10. A liquid composition as claimed in claim 1 wherein said effective amounts are in the ratio of:
199.6 kgs of water, 165.6 kgs of raw milk, 19.5 kgs of dry milk powder, 28.4 gms of vanilla, 15.0 gms of natural butter flavoring, and 90.0 gms of natural thickening agent, and said liquid composition further includes:
5.9 kgs of chocolate milk powder and chocolate colouring, 22.7 kgs of dry sugar.
199.6 kgs of water, 165.6 kgs of raw milk, 19.5 kgs of dry milk powder, 28.4 gms of vanilla, 15.0 gms of natural butter flavoring, and 90.0 gms of natural thickening agent, and said liquid composition further includes:
5.9 kgs of chocolate milk powder and chocolate colouring, 22.7 kgs of dry sugar.
11. A liquid composition as claimed in claim 10 wherein said raw milk is whole milk having between 2.7% and 3.7% butter fat.
12. A liquid composition as claimed in claim 11 wherein said natural thickening agent is carrageenin.
13. A method for making a liquid composition comprising the steps of:
(a) emulsifying a mixture of effective amounts of water, raw milk, dry milk powder, vanilla, natural butter flavoring and a natural thickening agent, for a flavor and texture of said raw milk, whereby said mixture has a fat content less than that of an equivalent volume of said raw milk, (b) homogenizing said mixture, and (c) pasteurising said mixture at 170°C and at a rate of 500 pounds per minute.
(a) emulsifying a mixture of effective amounts of water, raw milk, dry milk powder, vanilla, natural butter flavoring and a natural thickening agent, for a flavor and texture of said raw milk, whereby said mixture has a fat content less than that of an equivalent volume of said raw milk, (b) homogenizing said mixture, and (c) pasteurising said mixture at 170°C and at a rate of 500 pounds per minute.
14. A method as claimed in claim 10 wherein said raw milk has a butter fat content of between 0.1% to 2.7% butter fat and said effective amounts are in the ratio of:
from about 150 to about 340 kgs of water, from about 130 to about 270 kgs of raw milk, from about 15 to about 50 kgs of dry milk powder from about 18 to about 29 gms of vanilla, from about 10 to about 30 gms - natural butter flavoring, and from about 80 to about 200 gms of natural thickening agent.
from about 150 to about 340 kgs of water, from about 130 to about 270 kgs of raw milk, from about 15 to about 50 kgs of dry milk powder from about 18 to about 29 gms of vanilla, from about 10 to about 30 gms - natural butter flavoring, and from about 80 to about 200 gms of natural thickening agent.
15. A method as claimed in claim 14 wherein said composition further includes effective amounts of vitamin A and vitamin D.
16. A method as claimed in claim 15 wherein said raw milk has between 2.0% to 4.0% butter fat and said effective amounts are in the ratio of:
210.9 kgs of water, 220.9 kgs of raw milk, 22.7 kgs of dry milk powder, 18.9 gms of vanilla, 15.0 gms of natural butter flavoring, and 90.0 gms of natural thickening agent.
210.9 kgs of water, 220.9 kgs of raw milk, 22.7 kgs of dry milk powder, 18.9 gms of vanilla, 15.0 gms of natural butter flavoring, and 90.0 gms of natural thickening agent.
17. A method as claimed in claim 16 wherein said natural thickening agent is carrageenin.
18. A method as claimed in claim 15 wherein said raw milk has 2% butter fat and said effective amounts are in the ratio:
210.9 kgs of water, 220.9 kgs of raw milk, 22.7 kgs of dry milk powder, 18.9 gms of vanilla, 15.0 gms of natural butter flavoring, and 90.0 gms of natural thickening agent.
210.9 kgs of water, 220.9 kgs of raw milk, 22.7 kgs of dry milk powder, 18.9 gms of vanilla, 15.0 gms of natural butter flavoring, and 90.0 gms of natural thickening agent.
19. A method as claimed in claim 18 wherein said natural thickening agent is carrageenin.
20. A method as claimed in claim 15 wherein said raw milk has 0.1% butter fat and said effective amounts are in the ratio of:
210.9 kgs of water, 220.9 kgs of raw milk, 22.7 kgs of dry milk powder, 18.9 gms of vanilla, 15.0 gms of natural butter flavoring, and 90.0 gms of natural thickening agent.
210.9 kgs of water, 220.9 kgs of raw milk, 22.7 kgs of dry milk powder, 18.9 gms of vanilla, 15.0 gms of natural butter flavoring, and 90.0 gms of natural thickening agent.
21. A method as claimed in claim 20 wherein said natural thickening agent is carrageenin.
22. A method as claimed in claim 15 wherein said effective amounts of ingredients are in the ratio of:
199.6 kgs of water, 165.6 kgs of raw milk, 19.5 kgs of dry milk powder, 28.4 gms of vanilla, 15.0 gms of natural butter flavoring, and 90.0 gms. of natural thickening agent and said liquid composition further includes effective amounts of ingredients in the ratio of:
5.9 kgs of chocolate milk powder and chocolate colouring, 22.7 kgs of dry sugar.
199.6 kgs of water, 165.6 kgs of raw milk, 19.5 kgs of dry milk powder, 28.4 gms of vanilla, 15.0 gms of natural butter flavoring, and 90.0 gms. of natural thickening agent and said liquid composition further includes effective amounts of ingredients in the ratio of:
5.9 kgs of chocolate milk powder and chocolate colouring, 22.7 kgs of dry sugar.
23. A method as claimed in claim 22 wherein said raw milk has 3.7% butter fat.
24. A method as claimed in claim 23 wherein said natural thickening agent is carrageenin.
25. A liquid composition comprising:
skim milk, raw milk having a higher fat content than skim milk, dry milk powder, vanilla, natural butter flavoring, and a natural thickening agent, whereby said composition is emulsified in effective amounts for a flavor and texture of said milk and having a fat content less than that of an equivalent volume of said raw milk.
skim milk, raw milk having a higher fat content than skim milk, dry milk powder, vanilla, natural butter flavoring, and a natural thickening agent, whereby said composition is emulsified in effective amounts for a flavor and texture of said milk and having a fat content less than that of an equivalent volume of said raw milk.
26. A liquid composition as claimed in claim 25 wherein said composition further includes effective amounts of vitamin A and vitamin D.
27. A liquid composition as claimed in claim 26 wherein said raw milk has a butter fat content of between 2% to 4.0% butter fat and said effective amounts are in the ratio of:
from about 200 to about 340 kgs of skim milk, from about 130 to about 270 kgs of raw milk, from about 15 to about 50 kgs of dry milk powder, from about 18 to about 29 gms of vanilla, from about 10 to about 30 gms of natural butter flavoring, and from about 80 to about 200 gms of natural thickening agent.
from about 200 to about 340 kgs of skim milk, from about 130 to about 270 kgs of raw milk, from about 15 to about 50 kgs of dry milk powder, from about 18 to about 29 gms of vanilla, from about 10 to about 30 gms of natural butter flavoring, and from about 80 to about 200 gms of natural thickening agent.
28. A liquid composition as claimed in claim 27 wherein said natural thickening agent is carrageenin.
Applications Claiming Priority (4)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US76427191A | 1991-09-23 | 1991-09-23 | |
| US764,271 | 1991-09-23 | ||
| US89126192A | 1992-06-01 | 1992-06-01 | |
| US891,261 | 1992-06-01 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA2110384A1 true CA2110384A1 (en) | 1993-04-01 |
Family
ID=27117427
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA 2110384 Abandoned CA2110384A1 (en) | 1991-09-23 | 1992-09-23 | Liquid composition as a milk substitute |
Country Status (4)
| Country | Link |
|---|---|
| CN (1) | CN1074338A (en) |
| AU (1) | AU2641492A (en) |
| CA (1) | CA2110384A1 (en) |
| WO (1) | WO1993005661A1 (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2730607B1 (en) * | 1995-02-21 | 1997-04-18 | Cedilac Sa | LIQUID PREPARATION FOR A CEREAL-BASED FOOD PRODUCT |
| EP1563741A1 (en) * | 2004-02-12 | 2005-08-17 | Campina Nederland Holding B.V. | Skimmed milk product for consumption and method for its preparation |
Family Cites Families (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2657142A (en) * | 1950-10-23 | 1953-10-27 | Western Condensing Co | Reconstituted milk process |
| US4959227A (en) * | 1987-02-17 | 1990-09-25 | Amer Moh S | High dietary fiber low lactose liquid food and a method of producing same |
| US4853246A (en) * | 1987-12-01 | 1989-08-01 | Tetra Pak Inc. | Sweetened high protein milk product and process for producing same |
| US4874627A (en) * | 1988-06-14 | 1989-10-17 | Nouevelle Ice Cream Corporation | Non-fat dairy compositions |
| AU595778B3 (en) * | 1989-05-08 | 1990-03-12 | H.E. Cottee Pty. Limited | Low lactose dairy product |
-
1992
- 1992-09-23 AU AU26414/92A patent/AU2641492A/en not_active Abandoned
- 1992-09-23 CA CA 2110384 patent/CA2110384A1/en not_active Abandoned
- 1992-09-23 WO PCT/CA1992/000410 patent/WO1993005661A1/en active Application Filing
- 1992-09-23 CN CN 92112481 patent/CN1074338A/en active Pending
Also Published As
| Publication number | Publication date |
|---|---|
| AU2641492A (en) | 1993-04-27 |
| WO1993005661A1 (en) | 1993-04-01 |
| CN1074338A (en) | 1993-07-21 |
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| Date | Code | Title | Description |
|---|---|---|---|
| EEER | Examination request | ||
| FZDE | Dead |