Homogenous, stable flavored milk and process

Details Homogenous, stable flavored milk and process Homogenous, stable flavored milk and process

1992-12-15

1994-03-01

Pratt, Helen F.

Food or edible material: processes, compositions, and products

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

Basic ingredient lacteal derived other than butter...

426521, 426555, 426573, 426590, 426593, 426650, 426654, A23C 9156

Patent

active

052905829

ABSTRACT:
A process for making a stable flavored milk product which meets the CFR regulations for milk and a dry powder for use in the process. The product is a flavored, non-agglomerated powder containing flavoring, color, Kappa and/or Iota carrageenan, and the milk proteins, casein and lactalbumin. The powder, when added to water, makes a stabilized liquid syrup with no wasteful foam during processing. Addition of the water based syrup to milk requires less aggitation than adding powders directly to milk, this resulting in less foaming and waste. The process provides for adding the liquid phase stabilization system to milk prior to homogenization to produce a stable, flavored milk drink.

REFERENCES:
patent: 2850388 (1958-09-01), Peebles et al.
patent: 3027257 (1962-03-01), Shenkenberg
patent: 3118769 (1964-01-01), Pletcher
patent: 3860730 (1975-01-01), Warkentin
patent: 4397927 (1983-08-01), Brog
patent: 4910035 (1990-03-01), Ellis
patent: 4980193 (1990-12-01), Tuason, Jr. et al.

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