Method for improving the taste, texture and mouth feel of a liqu

Details Method for improving the taste, texture and mouth feel of a liqu Method for improving the taste, texture and mouth feel of a liqu

1988-11-17

1990-09-25

Czaja, Donald E.

Food or edible material: processes, compositions, and products

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

Basic ingredient lacteal derived other than butter...

426384, 426492, 426524, 426582, A23C 106, A23C 1905

Patent

active

049592343

ABSTRACT:
There is provided a method for concentrating and improving the taste, texture and mouth feel of a liquid dairy product. The liquid dairy product is cooled to a temperature at or below its feezing point. Ice crystals are crystallized from the cooled liquid dairy product to produce a mixture of concentrated product and ice crystals. A portion of the ice crystals is separated from the mixture and heated to form a melt thereof. The mixture is washed with the melt to form a washed mixture of the concentrated product and the ice crystals, and the ice crystals are separated from the washed mixture and the concentrated product is recovered. The amount of ice crystals formed in the crystallizing step is sufficient that the recovered product has a solids content of at least about 20%.

REFERENCES:
patent: 2602750 (1952-07-01), Cunningham
patent: 2656276 (1953-10-01), Toulmin, Jr.

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