Process of increasing viscosity in agitated milk systems

Details Process of increasing viscosity in agitated milk systems Process of increasing viscosity in agitated milk systems

1979-01-15

1980-08-26

Yoncoskie, Robert A.

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Basic ingredient lacteal derived other than butter...

426590, 426573, A23C 910

Patent

active

042195837

ABSTRACT:
A process for increasing the viscosity of cold milk under agitation is provided, which comprises of adding a blend of a phosphate such as sodium hexametaphosphate, sodium tripolyphosphate, or tetrasodiumpolyphosphate (TSPP) and a gum such as guar gum, carboxymethyl cellulose, or xanthan gum to milk. Preferably, approximately equal weights of the TSPP and xanthan gum are used, and about 0.05-1% of xanthan gum is in the final cold milk mix.

REFERENCES:
patent: 2808337 (1957-10-01), Gibsen
patent: 2859115 (1958-11-01), Rivoche
patent: 3499768 (1970-03-01), Moirano
patent: 3507664 (1970-04-01), Schuppner

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