Intermediate-moisture frozen acidophilus pudding
US4308287A · kind A · utility
13Cited by
79References
13Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Mar 26, 1979 |
| Grant date | Dec 29, 1981 |
| Priority date | — |
| Expiry date | Mar 26, 1999 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23G2200/06
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
Microbiologically stable food of this invention is an acidophilus pudding containing: 24% water, 59% sugar, 13% fat, 2% lactobacillus acidophilus culture and minor amounts of alginate, stabilizer, emulsifier and flavoring. This product is semi-soft at freezer temperature and possesses the microbiological stability requisite for storage at room temperature for an extended period of time without spoilage. Additionally, this product may contain up to 125 p.p.m. of a quinine salt.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.