Stabilization of liquid nutritional products and method of making
US5681600A · kind A · utility
110Cited by
6References
20Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Dec 18, 1995 |
| Grant date | Oct 28, 1997 |
| Priority date | — |
| Expiry date | Dec 18, 2015 |
Classification
- Technology area (CPC Y)Emerging Cross-Sectional Technologies
- CPC primaryY10S426/804
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A method of making a stable liquid nutritional product is disclosed. The method includes the steps of forming a protein solution, a carbohydrate solution, and an oil blend, adding a small amount of a nutritional ingredient containing soy polysaccharide as a source of dietary fiber to one of these, combining appropriate quantities of these solutions, and heat processing and microfluidizing the combined solution. The amount of the nutritional ingredient containing soy polysaccharide as a source of dietary fiber is preferably less than 6,500 ppm, and is most preferably between 3,000 and 6,000 ppm of the final product.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.