Food or edible material: processes – compositions – and products – Inhibiting chemical or physical change of food by contact... – Including step of packaging
Patent
1984-06-13
1986-02-18
Weinstein, Steven
Food or edible material: processes, compositions, and products
Inhibiting chemical or physical change of food by contact...
Including step of packaging
426329, 4263302, 4263303, 426568, 426569, 426575, 426399, 426584, A23C 302, A23C 9154
Patent
active
045713383
ABSTRACT:
Method for preparation of milk shake beverage contained in can, bottle, paper carton or the like with a sufficient head space so that when shaking the container desirable volume of foam is obtained. Guar gum, kappa carrageenan and xanthan gum, which are well known as stabilizer for such beverage, are added to liquid mixture in the respectively specified amount ratio so as to make it possible to sterilize at a temperature of 135.degree. to 150.degree. C. for 2 to 5 seconds for long shelf life without causing undesirable coagulation and decreasing volume of foam.
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Iwatsuki Keiji
Kuwahara Kunisuke
Matsuzaki Masaru
Okonogi Shigeo
Shimokawa Toshiaki
Morinaga Milk Industry Co. Ltd.
Weinstein Steven
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