Dessert composition
阅读：443发布：2022-06-07
专利汇可以提供Dessert composition专利检索，专利查询，专利分析的服务。并且A dessert composition is prepared by combining a single powder mix and milk. The powder mix contains cold water soluble gelatin which in combination with the other ingredients prevents significant precipitation of milk protein even at low pH. The mix is suitable for the preparation of a yogurt type of dessert.，下面是Dessert composition专利的具体信息内容。
1. A POWDERED DESSERT COMPOSITION SUITABLE FOR MIXING WITH MILK TO OBTAIN AN ACIDIC DESSERT CONSISTING ESSENTIALLY OF 5.0 TO 20.0 PERCENT OF A COLD WATER-SOLUBLE GELATIN, 0.2 TO 5.0 PERCENTT OF A STABILIZER, 5.0 TO 25.0% OF A PREGELATINIZED STARCH, 2.0 TOO 7.0 PERCENT OF A FOOD ACID, 40.0 TO 75.0 PERCENT OF A SWEETEN ING AGENT, FROM 0.0 TO 25.0 PERCENT YOGURT POWDER, FROM 0.0 TO 10.0 PERCENT OF AN EMULSIFIER ANDD FROM 0.0 TO AN EFFECTIVE AMOUNT OF COLOR AND FLAVORING INGREDIENTS, ALL PERCENTAGES BEING BY WEIGHT OF THE POWDERED DESSERT COMPOSITION.
2. The composition of claim 1 wherein the cold water-soluble gelatin is a spray dried mixture of a readily soluble carrier and a gelatin produced by the acid or alkali method and is present at a level of from 11.0 to 15.0 percent by weight.
3. The composition of claim 1 wherein the stabilizer is one or a mixture of gums selected from the group consisting of vegetable gums, alginates, carrageens and cellulose derivatives and is present at a level of from 0.5 to 1.0 percent by weight.
4. The composition of claim 1 wherein the pregelatinized starch is one or a mixture of starches selected from the group consisting of potato starch, tapioca starch and maize starch and is present at a level of from 11.0 to 16.0 percent by weight.
5. The composition of claim 1 wherein the food acid is one or a mixture of acids selected from the group consisting of citric, tartaric, acetic, maleic, lactic, fumaric, ascorbic, malic, adipic, and phosphoric acids and is present at a level of from 3.0 to 4.5 percent by weight.
6. The composition of claim 1 wherein the emulsifier is one or a mixture of emulsifiers selected from the group consisting of mono-glycerides, mono-diglycerides, polyglycerol esters, propylene glycol esters, lactic acid esters, citric acid esters, diacetyl tartaric acid esters, sorbitan esters, polyoxy ethylene sorbitan esters, calcium and sodium stearyl lactates, lecithin and tetraglycerol esters of dimerised soya bean oil and is present at a level of about 1.0 percent by weight.
7. The composition of claim 1 wherein the cold water-soluble gelatin is a spray dried mixture of corn syrup solids and ossein gelatin at a level of from 11.0 to 15.0 percent by weight, the stabilizer is guar gum at from 0.5 to 1.0 percent by weight, the pregelatinized starch is potato starch at a level of from 11.0 to 16.0 percent by weight, and the food acid is citric acid at a level of from 3.0 to 4.5 percent by weight.
8. The composition of claim 7 wherein the emulsifier is mono-diglyceride at a level of about 1.0 percent by weight.
9. The composition of claim 7 wherein the yogurt powder is at a level of about 5.0 percent by weight.
10. The composition of claim 9 wherein the emulsifier is mono-diglyceride at a level of about 1.0 percent by weight and the sweetening agent is sucrose at a level of from 58.0 to 68.0 percent by weight.
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