Process for preparing a milk jam without added sugar

Details Process for preparing a milk jam without added sugar Process for preparing a milk jam without added sugar

2001-10-01

2003-08-19

Wong, Leslie (Department: 1761)

Food or edible material: processes, compositions, and products

Fermentation processes

Of milk or milk product

C426S042000, C426S548000, C426S575000, C426S580000, C426S587000

Reexamination Certificate

active

06607759

ABSTRACT:

FIELD OF THE INVENTION
This invention relates to a dietetic milk jam and a process for its preparation.
BACKGROUND OF THE INVENTION
The main ingredients of traditional milk jam are simple sugars, namely, in a decreasing order, sucrose, glucose, fructose, etc. Dietetic milk jams or similar products designed for specific dietary requirements are usually obtained by trying to reduce the sugar content of the product.
The novelty of the present invention resides in the total elimination of sucrose, glucose and fructose.


REFERENCES:
Occhi et al., AN 1975(06):G0332 FSTA, abstracting IV International Congress of Food Science and Technology, 1974, 1d, 37-39.*
Castelao et al., AN 1978(09):P1348 FSTA, abstracting Revista del I.T.A. (Instituto de Tecnologia de Alimentos), 1977, 2(1), 173-176.

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