Process and product for making flavored milk

Details Process and product for making flavored milk Process and product for making flavored milk

1989-03-08

1990-03-20

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...

426573, 426593, A23G 100, A23C 1154, A23C 1156, A23L 104

Patent

active

049100351

ABSTRACT:
The process for making chocolate milk and other speciality dairy drinks including mixing substantially pure lambda carrageenan, cocoa and/or other flavorings with a portion of the milk such that the lambda carrageenan has a high concentration of up to 2000 ppm, pasteurizing this mix, storing the mix, and later combining the mix with pasteurized milk prior to packaging to dilute the lambda carrageenan to about 300-600 ppm in the final product. A mixture of lambda and iota carrageenan is dissolved to suspend vegetable fat and cocoa in water in an imitation chocolate milk.

REFERENCES:
patent: 4446164 (1984-05-01), Brog
patent: 4479973 (1984-10-01), Holley
patent: 4701329 (1987-10-01), Nelson et al.
patent: 4704292 (1987-11-01), Kattenberg
Whistler, et al., 1973, Industrial Gums, 2nd Ed., Academic Press, N.Y. and London, pp. 104, 107.

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