Stable fermented milk products and methods
US9833006B2 · kind B2 · utility
0Cited by
6References
24Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Feb 28, 2013 |
| Grant date | Dec 5, 2017 |
| Priority date | — |
| Expiry date | Dec 29, 2033 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23L29/231
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
Methods are provided for making a fermented milk product in which a stabilizing additive is introduced before fermentation. The methods generally include (1) combining milk and pectin to form a mixture, (2) heat treating the mixture, and (3) fermenting the mixture. In some embodiments, the methods further include combining the milk and pectin with a low acyl gellan gum. The methods also may include homogenizing the mixture before heat treating the mixture and/or after fermenting the mixture. Also provided in embodiments herein are fermented milk products.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.