Intermediate-moisture, ready-to-use, frozen non dairy creamer

Details Intermediate-moisture, ready-to-use, frozen non dairy creamer Intermediate-moisture, ready-to-use, frozen non dairy creamer

1978-06-20

1980-04-22

Hunter, Jeanette M.

Food or edible material: processes, compositions, and products

Inhibiting chemical or physical change of food by contact...

Including step of lowering temperature to or below 32...

426330, 426613, 426658, A23L 119

Patent

active

041996046

ABSTRACT:
Microbiologically stable foods which remain soft and ready for use at freezer temperature and which can be maintained at room temperature and refrigerator temperature for an extended period of time are prepared by controlling their sugar/fat content. These foods are of intermediate-moisture content and have sufficient sugar solutes to provide a bacteriostatic effect. Quinine salts are incorporated in the food product to reduce the degree of perceived sweetness occasioned by the requisite amounts of sugar.
An example of a composition of this invention is a non-dairy creamer containing: 40% water, 40% dextrose, 18% fat and minor amounts of salts, emulsifiers and a protein concentrate, and about 3 to 20 p.p.m. of quinine salt. This product remains non-crystalline at freezer temperatures, and is usable within minutes from the freezer. Since it is also microbiologically stable, it can remain at room temperature for an extended period of time without spoilage.

REFERENCES:
patent: 3935325 (1976-01-01), Gilmore
patent: 4025659 (1977-05-01), Chung-Cho et al.
patent: 4046926 (1977-09-01), Gardiner
patent: 4092438 (1978-05-01), Tonner

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