FI121160B - Förfarande för producering av en kolsyrad halvfast mejeriprodukt som kan ösas med sked - Google Patents
Förfarande för producering av en kolsyrad halvfast mejeriprodukt som kan ösas med sked Download PDFInfo
- Publication number
- FI121160B FI121160B FI972477A FI972477A FI121160B FI 121160 B FI121160 B FI 121160B FI 972477 A FI972477 A FI 972477A FI 972477 A FI972477 A FI 972477A FI 121160 B FI121160 B FI 121160B
- Authority
- FI
- Finland
- Prior art keywords
- carbon dioxide
- dairy product
- solid
- yogurt
- temperature
- Prior art date
Links
- 239000007787 solid Substances 0.000 title claims abstract description 62
- 238000000034 method Methods 0.000 title claims abstract description 35
- 235000013365 dairy product Nutrition 0.000 title claims description 46
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims abstract description 267
- 229910002092 carbon dioxide Inorganic materials 0.000 claims abstract description 131
- 239000001569 carbon dioxide Substances 0.000 claims abstract description 129
- 235000013618 yogurt Nutrition 0.000 claims description 103
- 239000000203 mixture Substances 0.000 claims description 27
- 230000005587 bubbling Effects 0.000 claims description 10
- 238000005086 pumping Methods 0.000 claims description 10
- 239000002184 metal Substances 0.000 claims description 9
- 239000004033 plastic Substances 0.000 claims description 7
- 239000011521 glass Substances 0.000 claims description 5
- 229910052799 carbon Inorganic materials 0.000 claims description 3
- 235000013399 edible fruits Nutrition 0.000 claims description 3
- 239000011888 foil Substances 0.000 claims description 3
- 238000005187 foaming Methods 0.000 claims description 2
- 238000005470 impregnation Methods 0.000 claims 3
- 230000008022 sublimation Effects 0.000 claims 1
- 238000000859 sublimation Methods 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 33
- 238000013019 agitation Methods 0.000 abstract description 2
- 235000015243 ice cream Nutrition 0.000 description 23
- 235000011962 puddings Nutrition 0.000 description 18
- 239000007788 liquid Substances 0.000 description 16
- 235000015110 jellies Nutrition 0.000 description 15
- 239000000047 product Substances 0.000 description 15
- 239000008274 jelly Substances 0.000 description 14
- 238000002156 mixing Methods 0.000 description 13
- 235000013336 milk Nutrition 0.000 description 12
- 239000008267 milk Substances 0.000 description 12
- 210000004080 milk Anatomy 0.000 description 12
- 235000003599 food sweetener Nutrition 0.000 description 8
- 239000003765 sweetening agent Substances 0.000 description 8
- 239000007789 gas Substances 0.000 description 7
- 102000002322 Egg Proteins Human genes 0.000 description 6
- 108010000912 Egg Proteins Proteins 0.000 description 6
- 235000013345 egg yolk Nutrition 0.000 description 6
- 210000002969 egg yolk Anatomy 0.000 description 6
- 235000019640 taste Nutrition 0.000 description 6
- 235000013601 eggs Nutrition 0.000 description 5
- 238000004519 manufacturing process Methods 0.000 description 5
- 238000002360 preparation method Methods 0.000 description 5
- 235000013361 beverage Nutrition 0.000 description 4
- 238000001816 cooling Methods 0.000 description 4
- 238000000855 fermentation Methods 0.000 description 4
- 230000004151 fermentation Effects 0.000 description 4
- 239000012467 final product Substances 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 238000012986 modification Methods 0.000 description 4
- 230000004048 modification Effects 0.000 description 4
- 238000003860 storage Methods 0.000 description 4
- 239000002562 thickening agent Substances 0.000 description 4
- 241000657513 Senna surattensis Species 0.000 description 3
- 238000007792 addition Methods 0.000 description 3
- 235000015140 cultured milk Nutrition 0.000 description 3
- 239000000499 gel Substances 0.000 description 3
- 238000004806 packaging method and process Methods 0.000 description 3
- 239000000123 paper Substances 0.000 description 3
- 235000021055 solid food Nutrition 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 2
- 108010010803 Gelatin Proteins 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000013861 fat-free Nutrition 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000013355 food flavoring agent Nutrition 0.000 description 2
- 239000008273 gelatin Substances 0.000 description 2
- 229920000159 gelatin Polymers 0.000 description 2
- 235000019322 gelatine Nutrition 0.000 description 2
- 235000011852 gelatine desserts Nutrition 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000020124 milk-based beverage Nutrition 0.000 description 2
- 235000021095 non-nutrients Nutrition 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 229910001220 stainless steel Inorganic materials 0.000 description 2
- 239000010935 stainless steel Substances 0.000 description 2
- 235000008924 yoghurt drink Nutrition 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 241000255777 Lepidoptera Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 235000009499 Vanilla fragrans Nutrition 0.000 description 1
- 244000263375 Vanilla tahitensis Species 0.000 description 1
- 235000012036 Vanilla tahitensis Nutrition 0.000 description 1
- 239000005862 Whey Substances 0.000 description 1
- 102000007544 Whey Proteins Human genes 0.000 description 1
- 108010046377 Whey Proteins Proteins 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000006172 buffering agent Substances 0.000 description 1
- 235000015155 buttermilk Nutrition 0.000 description 1
- VNWKTOKETHGBQD-AKLPVKDBSA-N carbane Chemical compound [15CH4] VNWKTOKETHGBQD-AKLPVKDBSA-N 0.000 description 1
- 150000004649 carbonic acid derivatives Chemical class 0.000 description 1
- 238000005266 casting Methods 0.000 description 1
- 229910010293 ceramic material Inorganic materials 0.000 description 1
- 235000019219 chocolate Nutrition 0.000 description 1
- 238000010960 commercial process Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000020247 cow milk Nutrition 0.000 description 1
- 235000011850 desserts Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 238000011010 flushing procedure Methods 0.000 description 1
- -1 for example Substances 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 239000003349 gelling agent Substances 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 235000021485 packed food Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- CVHZOJJKTDOEJC-UHFFFAOYSA-N saccharin Chemical compound C1=CC=C2C(=O)NS(=O)(=O)C2=C1 CVHZOJJKTDOEJC-UHFFFAOYSA-N 0.000 description 1
- 229940081974 saccharin Drugs 0.000 description 1
- 235000019204 saccharin Nutrition 0.000 description 1
- 239000000901 saccharin and its Na,K and Ca salt Substances 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/04—Production of frozen sweets, e.g. ice-cream
- A23G9/06—Production of frozen sweets, e.g. ice-cream characterised by using carbon dioxide or carbon dioxide snow or other cryogenic agents as cooling medium
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/44—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by shape, structure or physical form
- A23G9/46—Aerated, foamed, cellular or porous products
-
- 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
-
- 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
- A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/04—Production of frozen sweets, e.g. ice-cream
- A23G9/20—Production of frozen sweets, e.g. ice-cream the products being mixed with gas, e.g. soft-ice
-
- 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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
-
- 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
- A23L29/275—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of animal origin, e.g. chitin
- A23L29/281—Proteins, e.g. gelatin or collagen
- A23L29/284—Gelatin; Collagen
-
- 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
- A23L9/12—Ready-to-eat liquid or semi-liquid desserts, e.g. puddings, not to be mixed with liquids, e.g. water, milk
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/40—Foaming or whipping
-
- 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
- A23C2240/00—Use or particular additives or ingredients
- A23C2240/20—Inert gas treatment, using, e.g. noble gases or CO2, including CO2 liberated by chemical reaction; Carbonation of milk products
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Microbiology (AREA)
- Zoology (AREA)
- Dispersion Chemistry (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Dairy Products (AREA)
- Jellies, Jams, And Syrups (AREA)
- General Preparation And Processing Of Foods (AREA)
- Carbon And Carbon Compounds (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Confectionery (AREA)
- Silicates, Zeolites, And Molecular Sieves (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Formation And Processing Of Food Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Claims (9)
1. Kolsyrad halvfast mejeriprodukt som kan ösas med sked, kännetecknad av att den har följande egen- 5 skaper: (a) en viskositet mellan 2 - 200 Pas (2 000 och 200 000 cP) vid en temperatur mellan 1,5 och 25 °C, och (b) en kolsyreimpregneringsnivä mellan 1,0 och 1,2 volymenheter koldioxid/volymenhet av mejeriprodukten, var- 10 vid mejeriprodukten är förpackad i ett slutet glas-, me-tall- eller plastkärl och vilket uppvisar en tätning gjord av plast, folie eller metall.
2. Mejeriprodukt enligt patentkrav 2, kännetecknad av att den vidare omfattar frukt och socker 15 blandat däri .
3. Förfarande för att producera en kolsyrad för-tjockad halvfast mejeriprodukt som kan ösas med sked, kännetecknat av att: mejeriprodukten bringas i kontakt med en koldiox- 20 idgas genom en blandning med lag skärning vid en temperatur mellan cirka 8 och 25 °C och vid ett koldioxidtryck pa mellan 0 och 77 0 kPa (0 och 110 psig) under en tid av 1-180 minuter; för att producera en kolsyrad mejeriprodukt med 25 (a) en viskositet pä mellan 2 - 200 Pas (2 000 och 200 000 cP) vid en temperatur mellan 1,5 och 25 °C, och (b) en kolsyreimpregneringsnivä pä mellan 0,5 och 4,0 volymenheter koldioxid/volymenhet av mejeriprodukten.
4. Förfarande enligt patentkrav 3, vari mejeripro- 3. dukten har en viskositet pä mellan 3 och 180 Pas (3 000 och 180 000 cP) vid en temperatur pä mellan 10 och 25 °C.
5. Förfarande enligt patentkrav 3 eller 4, kännetecknat av att blandningen med läg skärning sker vid ett skärningsvärde pä mellan cirka 1 och 2000 s”1; och den 35 utförs med nägot av följande arbetssteg: (i) skakande av mejeriprodukten i koldioxid; (ii) skummande av mejeriprodukten i koldioxid; (iii) pumpning av mejeriprodukten i koldioxid; (iv) pumpning av mejeriprodukten via styrskivor i 5 koldioxid; (v) bubbling av gasformig koldioxid genom mejeriprodukten vid tryck; eller (vi) bubbling av gasformig koldioxid genom mejeriprodukten genom användning av sublimering av fast koldiox- 10 id.
6. Förfarande enligt nägot av patentkraven 3, 4 eller 5, kännetecknat av att temperaturen är mellan cirka 5 och 22 °C och koldioxidens tryck är mellan 70 och 700 kPa (10 och 100 psig). 15
7. Förfarande enligt patentkrav 3, känneteck nat av att blandningens skärhastighet är mellan cirka 1 och 200 s-1.
8. Förfarande enligt nägot av patentkraven 3, 4 eller 5, kännetecknat av att koldioxidtrycket är 20 mellan 0 och 70 kPa (0 och 10 psig) under 30 - 90 minuter.
9. Förfarande enligt patentkrav 3 eller 4, kännetecknat av att mejeriprodukten är yoghurt, trycket är mellan 0 och 70 kPa (0 och 10 psig) , temperaturen är mellan 12,5 och 19,5 °C, och kolsyreimpregneringsnivän i 25 yoghurten är mellan cirka 1 och 1,2 volymenheter av yoghurt en .
Applications Claiming Priority (4)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US35447594 | 1994-12-12 | ||
| US08/354,475 US5624700A (en) | 1994-12-12 | 1994-12-12 | Process to produce carbonated semi-solid or solid food and the product thereof |
| US9516067 | 1995-12-11 | ||
| PCT/US1995/016067 WO1996018310A1 (en) | 1994-12-12 | 1995-12-11 | Process to produce carbonated semi-solid or solid food |
Publications (3)
| Publication Number | Publication Date |
|---|---|
| FI972477A FI972477A (sv) | 1997-06-11 |
| FI972477A0 FI972477A0 (sv) | 1997-06-11 |
| FI121160B true FI121160B (sv) | 2010-08-13 |
Family
ID=23393488
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| FI972477A FI121160B (sv) | 1994-12-12 | 1997-06-11 | Förfarande för producering av en kolsyrad halvfast mejeriprodukt som kan ösas med sked |
Country Status (23)
| Country | Link |
|---|---|
| US (1) | US5624700A (sv) |
| EP (1) | EP0796046B1 (sv) |
| JP (1) | JP3647876B2 (sv) |
| KR (1) | KR100413664B1 (sv) |
| CN (1) | CN1066923C (sv) |
| AT (1) | ATE233490T1 (sv) |
| AU (1) | AU696641B2 (sv) |
| BG (1) | BG63419B1 (sv) |
| BR (1) | BR1100962A (sv) |
| CA (1) | CA2207580C (sv) |
| CZ (1) | CZ298100B6 (sv) |
| DE (1) | DE69529840T2 (sv) |
| DK (1) | DK0796046T3 (sv) |
| ES (1) | ES2193209T3 (sv) |
| FI (1) | FI121160B (sv) |
| HU (1) | HUT77985A (sv) |
| NO (1) | NO315102B1 (sv) |
| NZ (1) | NZ298662A (sv) |
| PL (1) | PL180211B1 (sv) |
| RU (1) | RU2182795C2 (sv) |
| SK (1) | SK281528B6 (sv) |
| UA (1) | UA47419C2 (sv) |
| WO (1) | WO1996018310A1 (sv) |
Families Citing this family (32)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| ES2193170T3 (es) * | 1995-12-12 | 2003-11-01 | Nestle Sa | Golosina helada. |
| US6866877B2 (en) * | 1998-12-29 | 2005-03-15 | Mac Farms, Inc. | Carbonated fortified milk-based beverage and method for suppressing bacterial growth in the beverage |
| US6403129B1 (en) | 1999-12-27 | 2002-06-11 | Mac Farms, Inc. | Carbonated fortified milk-based beverage and method of making carbonated fortified milk-based beverage for the supplementation of essential nutrients in the human diet |
| US6582722B1 (en) | 1999-09-13 | 2003-06-24 | Mac Farms, Inc. | Amino acid chelate for the effective supplementation of calcium, magnesium and potassium in the human diet |
| EP1090556A1 (en) | 1999-10-07 | 2001-04-11 | Societe Des Produits Nestle S.A. | Method for producing a microwavable frozen food product comprising carbon dioxide bubbles |
| US6479085B1 (en) | 2000-06-19 | 2002-11-12 | Nestec S.A. | Effervescent candy bar |
| US20030211218A1 (en) * | 2002-05-13 | 2003-11-13 | Cote Antoine J. | Yogurt production process and products |
| ITGE20020100A1 (it) * | 2002-10-30 | 2004-04-30 | Ali Spa | Metodo per la pastorizzazione di miscele liquide per la produzione di gelato. |
| US20060233922A1 (en) * | 2004-05-28 | 2006-10-19 | Andrew Kegler | Packaged flavor enhanced fruits or vegetables products with extended shelf-life for mass market distribution and consumption |
| US7534461B2 (en) * | 2004-08-17 | 2009-05-19 | Kraft Foods Holdings, Inc. | Non-protein foaming compositions and methods of making the same |
| US20060040033A1 (en) | 2004-08-17 | 2006-02-23 | Zeller Bary L | Non-carbohydrate foaming compositions and methods of making the same |
| US7736683B2 (en) * | 2004-08-17 | 2010-06-15 | Kraft Food Global Brands Llc | Method to increase the foaming capacity of spray-dried powders |
| US7713565B2 (en) * | 2004-08-17 | 2010-05-11 | Kraft Foods Holdings, Inc. | Method of preparing a foaming soluble coffee powder |
| AU2005307709A1 (en) * | 2004-11-17 | 2006-05-26 | Massachusetts Institute Of Technology | Frozen food production |
| DK176325B1 (da) | 2005-10-07 | 2007-08-06 | Gram Equipment As | Fremgangsmåde samt apparat til fremstilling af en luftindeholdende mix |
| US20070292568A1 (en) * | 2006-06-14 | 2007-12-20 | Kaufman Galen D | Dynamic modified atmosphere package system |
| US20080089979A1 (en) * | 2006-09-12 | 2008-04-17 | Yuan James T | Method of improving gas cell formation of frozen desserts |
| EP2335498A1 (en) | 2009-12-09 | 2011-06-22 | Nestec S.A. | A spoonable sparkling jellified food product |
| MY156783A (en) | 2009-12-09 | 2016-03-31 | Nestec Sa | Carbonated fermented jellified food product |
| EP2335497A1 (en) | 2009-12-11 | 2011-06-22 | Nestec S.A. | A jellified food product |
| JPWO2011078107A1 (ja) * | 2009-12-21 | 2013-05-09 | サントリーホールディングス株式会社 | 濃厚タイプヨーグルトの製造方法 |
| KR101284663B1 (ko) * | 2011-03-14 | 2013-07-11 | 롯데제과주식회사 | 탄산가스가 함유된 아이스크림(빙과류 포함) 및 이의 제조방법 |
| CN103815214A (zh) * | 2014-01-16 | 2014-05-28 | 李长桃 | 一种在果冻和布丁中形成气泡的方法 |
| RU2608726C2 (ru) * | 2015-03-02 | 2017-01-23 | Федеральное государственное бюджетное образовательное учреждение высшего профессионального образования "Кемеровский технологический институт пищевой промышленности" | Способ газирования мороженого диоксидом углерода |
| US10932479B2 (en) | 2015-11-30 | 2021-03-02 | Conopeo, Inc. | Process for the manufacture of a frozen product |
| RU2624950C1 (ru) * | 2016-02-08 | 2017-07-11 | Федеральное государственное бюджетное образовательное учреждение высшего образования "Кемеровский технологический институт пищевой промышленности (университет)" | Установка производства газированного мороженого |
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| CN106889651A (zh) * | 2017-02-09 | 2017-06-27 | 陈树新 | 浆状食材直膨装置及其应用 |
| WO2020033545A1 (en) * | 2018-08-08 | 2020-02-13 | Brigham Young University | Carbonated frozen dessert |
| CN110122885B (zh) * | 2019-06-06 | 2021-08-17 | 南通光合生物技术股份有限公司 | 快速分散易冲调性的蛋白粉 |
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1994
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