Food or edible material: processes – compositions – and products – Fermentation processes – Of milk or milk product
Patent
1990-12-31
1992-05-12
Hunter, Jeanette
Food or edible material: processes, compositions, and products
Fermentation processes
Of milk or milk product
426565, 426566, 426567, 426583, 426804, A23G 902, A23C 913
Patent
active
051126265
ABSTRACT:
Compositions which are capable of being converted to aerated frozen dairy dessert products, including ice cream and yogurt desserts, which have organoleptic qualities comparable to high fat frozen desserts, are highly stable to heat shock with a high degree of creaminess. The compositions are composed of milk protein, sweetening agent, partially hydrolyzed starch, and water with a ratio of partially hydrolyzed starch to milk protein of at least about 0.8:1 without added stabilizing gums. Also provided is a method of making the frozen dairy dessert products and a method of preparing a yogurt premix for preparing aerated frozen yogurt desserts.
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Barrier William A.
Huang Victor T.
Leake Luther H.
Wittinger Sharon G.
Hunter Jeanette
The Pillsbury Company
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