Aseptically-packaged, aspartame-containing puddings

Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Noncarbohydrate sweetener or composition containing same


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426579, A23L 1187




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

patent: 3770461 (1973-11-01), Stewart et al.
patent: 4547384 (1985-10-01), Kryger
patent: 4623552 (1986-11-01), Rapp
patent: 4778075 (1988-11-01), Joseph et al.
Mazur et al., "A New Sugar Substitute," The American Soft Drink Journal, Mar. 1971, pp. 94-95.


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