Food or edible material: processes – compositions – and products – Fermentation processes – Of milk or milk product
Reexamination Certificate
2011-08-30
2011-08-30
Paden, Carolyn (Department: 1781)
Food or edible material: processes, compositions, and products
Fermentation processes
Of milk or milk product
C426S042000, C426S043000, C426S580000
Reexamination Certificate
active
08007843
ABSTRACT:
A method for preparing a dairy product in a production line, includes a step of continuously injecting at least one sterol and/or stanol ester through the production line at a predetermined temperature T1no lower than the melting point of the ester, and particularly at a temperature of 35-80° C., and into a dairy composition at a predetermined temperature T2no lower than the temperature T1, which composition consists of an initial emulsifier-free milk-based composition containing milk proteins, to give a mixture, wherein the step of injecting at least one sterol and/or stanol ester is carried out before a step of homogenizing the mixture.
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Doat Stephane
Gaspard Claude Emmanuelle
Montserrat Carreras Agusti
Robine Bernard
Vela Roca Elena
Compagnie Gervais Danone
Paden Carolyn
Young & Thompson
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