Process for the preparation of a stable food product from lacteal components

US4347258A · kind A · utility

Assignee

• Benckiser-Knapsack GmbH · DE

Inventors

• Karl Merkenich
• Wilhelm Koch · Ladenburg, DE
• Kaete Glandorf · Mannheim, DE
• Gerd Uhlmann · Mannheim, DE
• Guenther Scheurer · Haßloch, DE

Key dates

• Filing date: Apr 18, 1980
• Grant date: Aug 31, 1982
• Expiry date: Apr 18, 2000

Classification

• Technology area (CPC A): Human Necessities
• CPC primary: A23C20/00
• WIPO field: Food chemistry
• WIPO sector: Chemistry

Abstract

A process for the preparation of a stable food product from milk components, comprising the steps of mixing from about 20-40% by weight skim milk powder, from about 0-45% by weight butter fat, and from about 30-80% by weight water with from about 2-6% by weight of a mixture of salts comprising monosodium phosphate, sodium polyphosphate having about 70% P.sub.2 O.sub.5 and a cross-linked polyphosphate having a pH value of 2.9, in a proportion of approximately 3:4:2; heating the resulting mixture to a temperature of from about 50.degree.-120.degree. C., within about 2-20 minutes under agitation; and recovering the product. Also disclosed is a stable food product in accordance with this process.