Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Gels or gelable composition
Patent
1980-02-27
1982-01-26
Hunter, Jeanette M.
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Gels or gelable composition
426582, 426578, 426564, 426576, A23C 1909, A23L 104
Patent
active
043128912
ABSTRACT:
A shelf stable fluid dessert product which has a reversible gel structure at refrigerator temperatures. The dessert product is made by a method wherein a homogeneous, aqueous mixture of a gel-forming gum, starch, sweetener agent, and a proteinaceous source is provided. The fat content of the mixture is adjusted. The mixture is homogenized after the addition of any fat source other than cream cheese or cream. The mixture is heated to a temperature and for a time sufficient to pasteurize the mixture. The pH of the mixture is adjusted to below about 4.6 and the mixture is cooled to ambient temperature whereby a thixotropic dessert product is provided which is pourable at ambient temperatures and is gelled at refrigerator temperatures. The product is particularly adapted to reset at refrigeration temperature after being subjected to substantial shear, such as by aeration treatment.
REFERENCES:
patent: 2714069 (1955-07-01), Stuart et al.
patent: 3455698 (1969-07-01), Vakaleris
patent: 3666493 (1972-05-01), Bluemke
patent: 3726690 (1973-04-01), Schuppner
patent: 4254156 (1981-03-01), De Socio
Hunter Jeanette M.
Kraft, Inc.
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