Method for producing aseptically-packaged puddings
US4788075A · kind A · utility
12Cited by
3References
9Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Jul 1, 1987 |
| Grant date | Nov 29, 1988 |
| Priority date | — |
| Expiry date | Jul 1, 2007 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23L9/12
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
Utilizing a combination of a low starch level, a high lauric acid-containing fat and from 0.12 to 0.2% sodium-stearoyl-2-lactylate a pudding is formulated which has a low on-line viscosity after cooking and sterilization and when subject to refrigerator storage develops a desirably high viscosity and a preferred texture and mouthfeel as compared to high starch level puddings. The cooked and sterilized pudding formulation of this invention is cooled in non-swept-surface heat exchangers after the cooking and sterilization step.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.