Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Noncarbohydrate sweetener or composition containing same
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.
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Mazur et al., "A New Sugar Substitute," The American Soft Drink Journal, Mar. 1971, pp. 94-95.
Dean Jill P.
Leshik Richard R.
Donovan Daniel J.
Kraft General Foods Inc.
Savoie Thomas R.
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