Preparation of yogurt containing confectionery pieces and...

Details Preparation of yogurt containing confectionery pieces and... Preparation of yogurt containing confectionery pieces and...

2006-05-02

2006-05-02

Wong, Leslie (Department: 1761)

Food or edible material: processes, compositions, and products

Fermentation processes

Of milk or milk product

C426S042000, C426S043000, C426S580000, C426S583000, C426S584000, C426S585000

Reexamination Certificate

active

07037538

ABSTRACT:
Methods of preparation for cultured milk based products and products prepared thereby are provided wherein a yogurt is produced containing 0.1% to about 5% confectionery filaments. The process involves providing a cooled fermented yogurt base at a temperature of 0° C. to 5° C.; injecting a liquid fat-bearing compound having a total fat concentration of 24% to about 40% into the cooled yogurt base; whereby the liquid fat-bearing compound is shattered into filaments upon contact with the cooled fermented yogurt.

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patent: 6063419 (2000-05-01), Roche et al.
patent: 6068865 (2000-05-01), Lee et al.
patent: 6235320 (2001-05-01), Daravingas et al.
patent: 2004/0253359 (2004-12-01), Rettinger et al.
patent: 10121813 (2001-11-01), None
patent: 0781510 (1997-07-01), None
patent: 2066102 (1997-08-01), None
patent: 2088102 (1997-08-01), None

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