Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Gels or gelable composition
Patent
1987-07-01
1988-11-29
Hunter, Jeanette
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Gels or gelable composition
426399, 426413, A23L 104
Patent
active
047880759
ABSTRACT:
Utilizing a combination of a low starch level, a high lauric acid-containing fat and from 0.12 to 0.2% sodium-stearoyl-2-lactylate a pudding is formulated which has a low on-line viscosity after cooking and sterilization and when subject to refrigerator storage develops a desirably high viscosity and a preferred texture and mouthfeel as compared to high starch level puddings. The cooked and sterilized pudding formulation of this invention is cooled in non-swept-surface heat exchangers after the cooking and sterilization step.
REFERENCES:
patent: 3170461 (1973-11-01), Stewart, Jr. et al.
patent: 4609554 (1986-09-01), Barua et al.
patent: 4623552 (1986-11-01), Rapp
Egermeier et al., "Aseptically Processed Puddings Last 9+ Months in Refrigerated Storage", Food Processing, Sep. '82, pp. 92-94.
Butera Natale
Joseph Theodore H.
Lehmann Douglas M.
St. John Joyce P.
Donovan Daniel J.
General Foods Corporation
Hunter Jeanette
Savoie Thomas R.
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