Food or edible material: processes – compositions – and products – Product with added plural inorganic mineral or element...
Patent
1997-06-30
1998-10-13
Pratt, Helen
Food or edible material: processes, compositions, and products
Product with added plural inorganic mineral or element...
426 34, 426 42, 426 43, 426583, 426615, A23C 913, A23L 129
Patent
active
058209034
ABSTRACT:
Nutritionally improved yogurt products are provided that include a calcium phosphate salt of reduced particle size. The calcium fortification provides yogurts containing a total calcium content of 500 to 1500 mg per 170 g of yogurt. The calcium phosphate has a particle size of less than 150 .mu.m in the product. A method for producing the calcium fortified yogurt is also provided wherein an insoluble calcium salt is admixed with a yogurt base subsequent to fermentation with minimal shear. The yogurt base is prepared by conventional fermentation to have a thickness of at least 1500 cps (at 5.degree. C.). Separately, a concentrated slurry of a calcium phosphate is prepared having a pH of 4.0 to 4.6. The pH is adjusted by adding an edible organic or mineral acid. The slurry can be subjected to a size reduction step such as homogenization. Sufficient amounts of calcium phosphate slurry are admixed with the yogurt base to provide desired levels of calcium content (native plus supplemental).
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Fleury Amy R.
Funk Dean F.
Patel Mayank T.
Vala Warren D.
Diederiks, Jr. Everett G.
General Mills Inc.
O'Toole John A.
Pratt Helen
Taylor Douglas J.
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