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
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.
Ahmed Salah H.
Luksas Anthony J.
Czaja Donald E.
Electric Power Research Institute
Pratt Helen
LandOfFree
Method for improving the taste, texture and mouth feel of a liqu does not yet have a rating. At this time, there are no reviews or comments for this patent.
If you have personal experience with Method for improving the taste, texture and mouth feel of a liqu, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Method for improving the taste, texture and mouth feel of a liqu will most certainly appreciate the feedback.
Profile ID: LFUS-PAI-O-328277