Stabilized milk product containing fruit and fruit juice

Details Stabilized milk product containing fruit and fruit juice Stabilized milk product containing fruit and fruit juice

2007-07-24

2007-07-24

Wong, Leslie (Department: 1761)

Food or edible material: processes, compositions, and products

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

Basic ingredient lacteal derived other than butter...

C426S519000, C426S573000, C426S577000, C426S583000, C426S584000, C426S588000, C426S590000, C426S599000

Reexamination Certificate

active

10392171

ABSTRACT:
A milk product containing milk, pectin and a fruit ingredient is disclosed, which uses a significant percentage of real milk and which reduces the chalky-taste of prior art fruit-flavored milk products. A process for making such a milk product is also disclosed, wherein milk and pectin are pre-mixed and homogenized prior to blending in the fruit ingredient. The resulting blend is further homogenized. The product disclosed herein may contain other ingredients. The preferred stabilized milk product includes from about 0.25 to about 8.0% of milk protein including solid milk proteins; from about 5 to about 40% of fruit ingredients including solid fruit particles; from about 0.1 to about 2.5% of cations; from about 0.01 to about 5.0% of a stabilizer, preferably pectin; and water; wherein the stabilized milk product is an aqueous fluid having a pH in the range of from 3.2 to about 4.6, and wherein the average particle size of the solid milk protein particles ranges from about 1.38 to about 11.0 micrometers and the average particle size of the solid fruit particles ranges from about 88 to about 249 micrometers.

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Wong et al., Fundamentals of Dairy Chemistry, Third Edition, 1988, Van Nostrand Reinhold Company, New York, p. 21.

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