Intermediate-moisture, ready-to-use, frozen non dairy creamer
US4199604A · kind A · utility
Assignee
Inventors
Key dates
| Filing date | Jun 20, 1978 |
| Grant date | Apr 22, 1980 |
| Priority date | — |
| Expiry date | Jun 20, 1998 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23G2200/06
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
Microbiologically stable foods which remain soft and ready for use at freezer temperature and which can be maintained at room temperature and refrigerator temperature for an extended period of time are prepared by controlling their sugar/fat content. These foods are of intermediate-moisture content and have sufficient sugar solutes to provide a bacteriostatic effect. Quinine salts are incorporated in the food product to reduce the degree of perceived sweetness occasioned by the requisite amounts of sugar. An example of a composition of this invention is a non-dairy creamer containing: 40% water, 40% dextrose, 18% fat and minor amounts of salts, emulsifiers and a protein concentrate, and about 3 to 20 p.p.m. of quinine salt. This product remains non-crystalline at freezer temperatures, and is usable within minutes from the freezer. Since it is also microbiologically stable, it can remain at room temperature for an extended period of time without spoilage.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.