Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Basic ingredient lacteal derived other than butter...
Patent
1990-01-22
1991-11-19
Cintins, Marianne
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Basic ingredient lacteal derived other than butter...
426573, A23C 9156
Patent
active
050665081
ABSTRACT:
Essentially homogeneous and storage-stable liquid chocolate milk products, having viscosities ranging from 10 to 100 mPa.s, are formulated from milk bases including a suspension of cocoa particulates and a suspension stabilizing amount of a xanthan/galactomannan admixture adapted for the formation of an aqueous gel therefrom, wherein the ratio by weight of xanthan/galactomannan ranges from 80/20 to 20/80.
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FSTA 83-06, p. 0912, A. B. Kisselburgh, Bulletin, International Dairy Fed. No. 142, 50-51 (1982), Recombination of Milk and Creams.
Hall et al., Drying of Milk and Milk Products, Avi Publishing Co. Inc., 1966, p. 270.
FSTA 800 15848--G. deSouza, Inst. de Tecnologia de Alimentos, San Paulo, Brazil, 8 Ref. No. 60, 61-70, 1978 Preliminary Trials for Manufacture of a Life-Long Dessert.
Bozetto Jean-Claude
Coutant Antoine
Schuppiser Jean-Luc
Cintins Marianne
Pratt Helen
Rhone Poulenc Chimie
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