Acidified milk product and method of producing the same

Details Acidified milk product and method of producing the same Acidified milk product and method of producing the same

1976-05-03

1977-09-06

Jones, Raymond N.

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Gels or gelable composition

426580, 426586, 426599, A23L 104

Patent

active

040469255

ABSTRACT:
A method and composition are provided for preparing a novel acidified milk gel product, characterized by smooth body with no graininess and good flavor. The composition comprises a novel thickener system which is a blend of carboxymethyl cellulose, xanthan gum, and locust bean gum. The thickener is used as a level of from about 0.6-1.6 by weight based on the weight of the final total weight of the milk - acid system. The three components of the thickener composition are present at levels of from about 30% to about 50% for carboxymethyl cellulose, from about 20% to about 50% for xanthan gum, and from about 10% to about 45% for locust bean gum, all percentages as a percent of total weight of the thickener composition. The thickener system can be used for both hot and cold preparations.

REFERENCES:
patent: 2853386 (1958-09-01), Hughes
patent: 3507664 (1970-04-01), Schuppner
patent: 3539363 (1970-11-01), Morgan et al.
patent: 3692532 (1972-09-01), Shenkenberg et al.
patent: 3917852 (1975-11-01), Maraulja et al.

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