CA1136480A - Milk shake and soft serve frozen dessert stabilizer - Google Patents
Milk shake and soft serve frozen dessert stabilizerInfo
- Publication number
- CA1136480A CA1136480A CA000343781A CA343781A CA1136480A CA 1136480 A CA1136480 A CA 1136480A CA 000343781 A CA000343781 A CA 000343781A CA 343781 A CA343781 A CA 343781A CA 1136480 A CA1136480 A CA 1136480A
- Authority
- CA
- Canada
- Prior art keywords
- milk
- gum
- milk shake
- guar
- blend
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
- 235000020166 milkshake Nutrition 0.000 title claims abstract description 15
- 239000003381 stabilizer Substances 0.000 title claims abstract description 5
- 235000021185 dessert Nutrition 0.000 title abstract 2
- 239000000203 mixture Substances 0.000 claims abstract description 40
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 16
- 235000010418 carrageenan Nutrition 0.000 claims abstract description 15
- 229920001525 carrageenan Polymers 0.000 claims abstract description 15
- 239000000679 carrageenan Substances 0.000 claims abstract description 14
- 229940113118 carrageenan Drugs 0.000 claims abstract description 14
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims abstract description 14
- 229920000161 Locust bean gum Polymers 0.000 claims abstract description 9
- 235000010420 locust bean gum Nutrition 0.000 claims abstract description 9
- 239000000711 locust bean gum Substances 0.000 claims abstract description 9
- 239000000230 xanthan gum Substances 0.000 claims abstract description 9
- 235000010493 xanthan gum Nutrition 0.000 claims abstract description 9
- 229940082509 xanthan gum Drugs 0.000 claims abstract description 9
- 229920002907 Guar gum Polymers 0.000 claims description 7
- 239000000665 guar gum Substances 0.000 claims description 7
- 235000010417 guar gum Nutrition 0.000 claims description 7
- 229960002154 guar gum Drugs 0.000 claims description 6
- 235000011850 desserts Nutrition 0.000 claims description 3
- 244000303965 Cyamopsis psoralioides Species 0.000 abstract description 13
- 235000013336 milk Nutrition 0.000 description 14
- 239000008267 milk Substances 0.000 description 14
- 210000004080 milk Anatomy 0.000 description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 8
- GJCOSYZMQJWQCA-UHFFFAOYSA-N 9H-xanthene Chemical compound C1=CC=C2CC3=CC=CC=C3OC2=C1 GJCOSYZMQJWQCA-UHFFFAOYSA-N 0.000 description 7
- 235000019197 fats Nutrition 0.000 description 7
- 239000007787 solid Substances 0.000 description 7
- 238000009472 formulation Methods 0.000 description 5
- 235000013912 Ceratonia siliqua Nutrition 0.000 description 4
- 240000008886 Ceratonia siliqua Species 0.000 description 4
- 238000009826 distribution Methods 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 235000008939 whole milk Nutrition 0.000 description 3
- OMDQUFIYNPYJFM-XKDAHURESA-N (2r,3r,4s,5r,6s)-2-(hydroxymethyl)-6-[[(2r,3s,4r,5s,6r)-4,5,6-trihydroxy-3-[(2s,3s,4s,5s,6r)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxyoxan-2-yl]methoxy]oxane-3,4,5-triol Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O[C@H]2[C@H]([C@@H](O)[C@H](O)[C@@H](CO)O2)O)[C@H](O)[C@H](O)[C@H](O)O1 OMDQUFIYNPYJFM-XKDAHURESA-N 0.000 description 2
- 241000220485 Fabaceae Species 0.000 description 2
- 229920000926 Galactomannan Polymers 0.000 description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 2
- 229930006000 Sucrose Natural products 0.000 description 2
- 235000019219 chocolate Nutrition 0.000 description 2
- 235000019864 coconut oil Nutrition 0.000 description 2
- 239000003240 coconut oil Substances 0.000 description 2
- 235000020186 condensed milk Nutrition 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 239000006071 cream Substances 0.000 description 2
- 235000013365 dairy product Nutrition 0.000 description 2
- 150000004676 glycans Chemical class 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- 230000000087 stabilizing effect Effects 0.000 description 2
- 239000005720 sucrose Substances 0.000 description 2
- 241001474374 Blennius Species 0.000 description 1
- 235000013913 Ceratonia Nutrition 0.000 description 1
- 241001060815 Ceratonia Species 0.000 description 1
- 241000195493 Cryptophyta Species 0.000 description 1
- 235000008222 Cyamopsis psoralioides Nutrition 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 241000206572 Rhodophyta Species 0.000 description 1
- 241000286862 Siliqua Species 0.000 description 1
- 241000589634 Xanthomonas Species 0.000 description 1
- 241000589636 Xanthomonas campestris Species 0.000 description 1
- 238000013019 agitation Methods 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 229940043431 ceratonia Drugs 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000021243 milk fat Nutrition 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 150000004804 polysaccharides Polymers 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000004062 sedimentation Methods 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/238—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seeds, e.g. locust bean gum or guar gum
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
Abstract
TITLE OF INVENTION
Milk Shake And Soft Serve Frozen Dessert Stabilizer ABSTRACT OF THE DISCLOSURE
A novel blend of gums is disclosed which is useful as a milk shake stabilizer. The blend comprises guar, xanthan gum, carrageenan, and, optionally, locust bean gum.
Milk Shake And Soft Serve Frozen Dessert Stabilizer ABSTRACT OF THE DISCLOSURE
A novel blend of gums is disclosed which is useful as a milk shake stabilizer. The blend comprises guar, xanthan gum, carrageenan, and, optionally, locust bean gum.
Description
113~80 - 1 - K-1993 i BACKGROUND OF THE INVENTION
The gums of this invention are all known to be useful in stabilizing milk products which con-tain milk solids, fat, sugar, and water in various amounts. They are also used in various combinations.
For example, see U.S. Pat. 3,996,389, December 7, 1976, which teaches combinations of 1) carageenan with guar and locust bean gum, 2) xanthan gum, locust bean gum and guar gum, and 3) guar gum and xanthan gum in the ratio 99-90:1-10.
SUMMARY OF THE }NVENTION
A novel blend of gums has now been found.
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'~ , : ' : ~ --- . :' ' .' : ' 113~4~30
The gums of this invention are all known to be useful in stabilizing milk products which con-tain milk solids, fat, sugar, and water in various amounts. They are also used in various combinations.
For example, see U.S. Pat. 3,996,389, December 7, 1976, which teaches combinations of 1) carageenan with guar and locust bean gum, 2) xanthan gum, locust bean gum and guar gum, and 3) guar gum and xanthan gum in the ratio 99-90:1-10.
SUMMARY OF THE }NVENTION
A novel blend of gums has now been found.
`,3 , ' .
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'~ , : ' : ~ --- . :' ' .' : ' 113~4~30
- 2 - K-1993 1 This blend contains guar gum, xanthan gum, carra-geenan, and, optionally, locust bean gum in the following ratios:
Range Guar 53-68 Xanthan 20-35 Carrageenan 9-13 Locust Bean 0-5 At a usage level of 0.14-0.25~, this blend of gums is particularly useful for stabilizing milk compo-sitions containing milk solids, fat, sugar, and water such as milk shakes, soft serve frozen desserts, and like frozen confections.
DETAILED DESCRIPTION OF THE INVENTION
. .
All of the gums of this invention are commercially available. Guar gum, classified as a galactomannan, is a nonionic polysaccharide de-rived from the seed of the guar plant, Cyamopsis tetragonolobus, family Leguminosae.
Xanthan gum~is an extracellular~poly~
saccharide derived from~an organism of the genus Xanthomonas,~ preferably from X. campestris.~
Carrageenan is a;mixture of several poly-saccharides~derived from algae of the class Rhodo-phyceae ~(red~seaweedl~, the specific composition de-pending on~the source of the seaweed. Although all of the carrageenans are within the saope of this invention it i8 prePerred that kappa, iota or blends of these be used.
Locust bean gum i8 also a galactomannan derived from the seed of the locust bean or carob, Ceratonia~siliqua, family Leguminosae. ~`
: ;~
:
:': ~ , . ' : . : . : . - : ' ' . :
. . . .' : .
113;4~30
Range Guar 53-68 Xanthan 20-35 Carrageenan 9-13 Locust Bean 0-5 At a usage level of 0.14-0.25~, this blend of gums is particularly useful for stabilizing milk compo-sitions containing milk solids, fat, sugar, and water such as milk shakes, soft serve frozen desserts, and like frozen confections.
DETAILED DESCRIPTION OF THE INVENTION
. .
All of the gums of this invention are commercially available. Guar gum, classified as a galactomannan, is a nonionic polysaccharide de-rived from the seed of the guar plant, Cyamopsis tetragonolobus, family Leguminosae.
Xanthan gum~is an extracellular~poly~
saccharide derived from~an organism of the genus Xanthomonas,~ preferably from X. campestris.~
Carrageenan is a;mixture of several poly-saccharides~derived from algae of the class Rhodo-phyceae ~(red~seaweedl~, the specific composition de-pending on~the source of the seaweed. Although all of the carrageenans are within the saope of this invention it i8 prePerred that kappa, iota or blends of these be used.
Locust bean gum i8 also a galactomannan derived from the seed of the locust bean or carob, Ceratonia~siliqua, family Leguminosae. ~`
: ;~
:
:': ~ , . ' : . : . : . - : ' ' . :
. . . .' : .
113;4~30
- 3 - K-1993 1 These gums are all available in food grade quality with variations depending on source of supply and processing techniques. All of the commer-cially available products are useable in the inven-tion. It has been found, however, that coarse mesh gums (i.e., those passing through a 20 mesh screen but retained on a 200 mesh screen) are easier to disperse in an aqueous mixture although harder to dissolve whereas finer mesh gums are harder to disperse but easier to dissolve. Where a mix utilizes another ingredient such as sugar which acts to aid dispersion, the finer mesh gums are useable. Where the mix is low in sugar, coarse mesh gums are preferred.
The gum blend of this invention is used to stabilize milk products, specifically those con-taining fat (either animal or vegetable), sugar and milk, either as whole milk, cream or milk solids to which water is later added. These products can be used to prepare milk shakes, soft serve frozen desserts, and like frozen confections.
I~ the past, the gums of this invention have been used in various ratios to stabilize milk products. However, it has been found that guar and xanthan gum alone in the ratio 70/30 when used at the useage levels of this invention do not prevent whey-off in, or example, a milk shake mix for prolonged periods of time. Such a mix should be stable for about 10 days in order to 30 ensure useability at retail distribution sites.
This allows time for preparation at the factory, dis-tribution to said sites, and storage at the retail site prior to sale to the public, The inclusion , ' , 113&480 .
The gum blend of this invention is used to stabilize milk products, specifically those con-taining fat (either animal or vegetable), sugar and milk, either as whole milk, cream or milk solids to which water is later added. These products can be used to prepare milk shakes, soft serve frozen desserts, and like frozen confections.
I~ the past, the gums of this invention have been used in various ratios to stabilize milk products. However, it has been found that guar and xanthan gum alone in the ratio 70/30 when used at the useage levels of this invention do not prevent whey-off in, or example, a milk shake mix for prolonged periods of time. Such a mix should be stable for about 10 days in order to 30 ensure useability at retail distribution sites.
This allows time for preparation at the factory, dis-tribution to said sites, and storage at the retail site prior to sale to the public, The inclusion , ' , 113&480 .
- 4 - K-1993 1 of carrageenan, and optionally locust bean gum to the 70/30 guar/xanthan blend imparts such pralonged stability to a milk shake mix, the length of sta-bility depending on the amount of carrageenan added.
The gums of this invention are useable in the following ratios:
Range Preferred Guar 53-68% 62.63%
Xanthan 20-35% 25.95 Carrageenan 9-13% 10.52 10 ~ Locust Bean o-5% o.g~%
In varying these ratios, it is preferred to keep the guar/xanthan/carrageenan in approximately the ratio 2.41:1:0.40. Where such a blend is used in a milk shake mix at a level of 0.14-0.25% (preferably 15 0.17 to 0.20), the milk shake mix is stabilized for 10 days, which is necessary and sufficient for the commercial distribution of such a mix. Where lesser amounts of carrageenan are used in such a blend, the length of stabilization is decreased.
The invention is further described in the following examples,~which are intended to be illustrative and not limiting. The levels of the various ingredients in the~formulation can be achieved by various means. For example, milk solids can~be~supplied by;using commercially available dry milk solids or by using condensed milk or whole milk. When condensed milk or whole milk is used, there i8 a corresponding decrease in water added.
Example 1 Milk Shake~Formulation (Laboratory Scale) .
Gum~blend, milk solids not fat (MSNF), and sugar are added to cream and water in a vat . ~ ..
~ .
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,, . . .. . ~, . ~ . , .. , ... . ~
: . ... ~. ' ;
~: ... ' ' ': ; :
1~3f~480
The gums of this invention are useable in the following ratios:
Range Preferred Guar 53-68% 62.63%
Xanthan 20-35% 25.95 Carrageenan 9-13% 10.52 10 ~ Locust Bean o-5% o.g~%
In varying these ratios, it is preferred to keep the guar/xanthan/carrageenan in approximately the ratio 2.41:1:0.40. Where such a blend is used in a milk shake mix at a level of 0.14-0.25% (preferably 15 0.17 to 0.20), the milk shake mix is stabilized for 10 days, which is necessary and sufficient for the commercial distribution of such a mix. Where lesser amounts of carrageenan are used in such a blend, the length of stabilization is decreased.
The invention is further described in the following examples,~which are intended to be illustrative and not limiting. The levels of the various ingredients in the~formulation can be achieved by various means. For example, milk solids can~be~supplied by;using commercially available dry milk solids or by using condensed milk or whole milk. When condensed milk or whole milk is used, there i8 a corresponding decrease in water added.
Example 1 Milk Shake~Formulation (Laboratory Scale) .
Gum~blend, milk solids not fat (MSNF), and sugar are added to cream and water in a vat . ~ ..
~ .
; .
,, . . .. . ~, . ~ . , .. , ... . ~
: . ... ~. ' ;
~: ... ' ' ': ; :
1~3f~480
- 5 - K-1993 1 at room temperature and mixed for 10 minutes. The mix is pasteurized via HTST (high temperature, short time) at 79.4C for 25 seconds, homogenized at 1800/500 psi and then cooled to 4.4C. This mix is observed for whey-off and viscosity. The mix is frozen in a Taylor freezer, spindled on a multimixer for 45-60 seconds, and evaluated for firmness, overrun, iciness, and body. During spindling, chocolate or other flavor can optionally be added.
% by Weight Milk solids not fat 9-14 Fat 2-4 Sucrose 7-10 Water 72-82 Stabilizer Level Visc.* Whey-off (cP) (7 days) Guar/xanthan (70/30) 0.2% 135 very slight gum 20 Guar/xanthan (70/30) 0.2 210 none carrageenan 0.015 *Viscosity is measured in centipoise (cP) in a -Brookfield LVT viscometer at 60 rpm, spindle 2, ;Example 2 25 Milk Shake Formulation (Commercial Dairy Scale) `
~;1090 gallons of mix are~prepared with the following composition Weight %
Fat 2.5-4 Sucrose 8-10 Water 74-80.5 Gum Blend 0.21 The gum blend contains 62.63% guar, 25.95% xanthan gum, .~0.52% carrageenan, and 0.90%
, . . . .
.
, ;
1:13~480
% by Weight Milk solids not fat 9-14 Fat 2-4 Sucrose 7-10 Water 72-82 Stabilizer Level Visc.* Whey-off (cP) (7 days) Guar/xanthan (70/30) 0.2% 135 very slight gum 20 Guar/xanthan (70/30) 0.2 210 none carrageenan 0.015 *Viscosity is measured in centipoise (cP) in a -Brookfield LVT viscometer at 60 rpm, spindle 2, ;Example 2 25 Milk Shake Formulation (Commercial Dairy Scale) `
~;1090 gallons of mix are~prepared with the following composition Weight %
Fat 2.5-4 Sucrose 8-10 Water 74-80.5 Gum Blend 0.21 The gum blend contains 62.63% guar, 25.95% xanthan gum, .~0.52% carrageenan, and 0.90%
, . . . .
.
, ;
1:13~480
- 6 - K-1993 1 locust bean gum.
The MSNF is supplied as a milk powder which is combined with the gum blend and then incorporated into the other ingredients under 5 moderate agitation in a holding tank. The mix is then HTST pasteurized, homogenized, and packaged under normal dairy conditions. The mix exhibits acceptable viscosity. After 10 days, the mix is inspected and its surface is uniform, thus 10 indicating a lack of whey-off.
Example 3 Milk Shake Formulation Using Coconut Oil Instead of Milk Fat The following milk shake formulation 15 is prepared %
Coconut oil 3.5 MSNF 13.0 Sugar 8.0 Salt 0.02 Water 75.25 Guar/xanthan 70/30 0.17 Carrageenan 0.01 One aliquot is vat pasteurized at 71.1C
for 30 minutes, the other via HTST and the follow-ing data are obtained:
Visc. (cP) Initial 24 hours ..
Vat Sample 215 200 HTST Sample 205 230 Part of the two mixes is frozen in a Taylor freezer and chocolate added after removal 30 from the freezer. The milk shakes both exhibitgood primary and secondary overrun, good body, and a slight amount of iciness.
' .
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~136480
The MSNF is supplied as a milk powder which is combined with the gum blend and then incorporated into the other ingredients under 5 moderate agitation in a holding tank. The mix is then HTST pasteurized, homogenized, and packaged under normal dairy conditions. The mix exhibits acceptable viscosity. After 10 days, the mix is inspected and its surface is uniform, thus 10 indicating a lack of whey-off.
Example 3 Milk Shake Formulation Using Coconut Oil Instead of Milk Fat The following milk shake formulation 15 is prepared %
Coconut oil 3.5 MSNF 13.0 Sugar 8.0 Salt 0.02 Water 75.25 Guar/xanthan 70/30 0.17 Carrageenan 0.01 One aliquot is vat pasteurized at 71.1C
for 30 minutes, the other via HTST and the follow-ing data are obtained:
Visc. (cP) Initial 24 hours ..
Vat Sample 215 200 HTST Sample 205 230 Part of the two mixes is frozen in a Taylor freezer and chocolate added after removal 30 from the freezer. The milk shakes both exhibitgood primary and secondary overrun, good body, and a slight amount of iciness.
' .
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~136480
- 7 - K-1993 1 The mixes are tested for whey-off as follows. Part of the two mixes is poured into beakers and part into milk cans. After 10 days, the following separation and sedimentation observa-5 tions are made:
Beaker Can Vat Sample No sep., Very slight sep.
no sed.
HTST Sample Faint sep., Slight sep.
no sed.
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Beaker Can Vat Sample No sep., Very slight sep.
no sed.
HTST Sample Faint sep., Slight sep.
no sed.
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Claims (2)
1. A stabilizer blend of gums for use in milk shakes and soft serve frozen desserts which comprises by weight:
Guar Gum 53-68%
Xanthan Gum 20-35%
Carrageenan 9-13%
Locust Bean Gum 0-5% .
Guar Gum 53-68%
Xanthan Gum 20-35%
Carrageenan 9-13%
Locust Bean Gum 0-5% .
2. A blend of Claim 1 which comprises by weight about 62.63% guar gum, about 25.95% xanthan gum, about 10.52% carrageenan, and about 0.90% locust bean gum.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US6,611 | 1979-01-26 | ||
| US06/006,611 US4242367A (en) | 1979-01-26 | 1979-01-26 | Milk shake and soft serve frozen dessert stabilizer |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1136480A true CA1136480A (en) | 1982-11-30 |
Family
ID=21721719
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA000343781A Expired CA1136480A (en) | 1979-01-26 | 1980-01-16 | Milk shake and soft serve frozen dessert stabilizer |
Country Status (8)
| Country | Link |
|---|---|
| US (1) | US4242367A (en) |
| JP (1) | JPS55102354A (en) |
| AU (1) | AU529829B2 (en) |
| CA (1) | CA1136480A (en) |
| GB (1) | GB2039712B (en) |
| HK (1) | HK79185A (en) |
| KE (1) | KE3556A (en) |
| SG (1) | SG60485G (en) |
Families Citing this family (24)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4427704A (en) | 1979-04-11 | 1984-01-24 | Mars Limited | Food product thickened or gelled with carrageenan and glucomannan |
| EP0045158A1 (en) * | 1980-07-17 | 1982-02-03 | Merck & Co. Inc. | Process for thickening and stabilizing oil in water emulsions containing milk solids and emulsion stabilizer for use therein |
| US4374155A (en) * | 1981-03-02 | 1983-02-15 | Merck & Co. Inc. | Yogurt milk shake |
| US4479973A (en) * | 1983-02-16 | 1984-10-30 | General Foods Limited | Gelled milk compositions |
| IE54013B1 (en) * | 1983-03-04 | 1989-05-10 | Grove Tuerkeys Ltd | A method for treating poultry meat prior to cooking to improve the organoleptic properties thereof |
| JPS6019452A (en) * | 1983-07-13 | 1985-01-31 | Morinaga Milk Ind Co Ltd | Preparation of shake drink |
| FR2552307B1 (en) * | 1983-09-27 | 1989-04-14 | Gervais Danone Sa | IMPROVEMENTS RELATING TO TOPPING COMPOSITIONS FOR FOOD PRODUCTS SUCH AS MILKY DESSERTS |
| US4596715A (en) * | 1984-09-24 | 1986-06-24 | General Foods Corporation | Dry mix for low-oil salad dressing |
| FR2603166B1 (en) * | 1986-08-28 | 1990-10-12 | Rhone Poulenc Chimie | CHOCOLATE MILK |
| US5000974A (en) * | 1986-11-12 | 1991-03-19 | International Flavors & Fragrances, Inc. | Process of the preparation of fruit, vegetable or spicy aerated foods |
| US4826656A (en) * | 1987-02-24 | 1989-05-02 | Pioneer Potato Company, Inc. | Soft-frozen water ices |
| US4954360A (en) * | 1987-07-23 | 1990-09-04 | Barnett Ronald E | Method of inhibiting ice crystal growth in frozen foods and compositions |
| FR2656773B1 (en) * | 1990-01-11 | 1992-05-15 | Sanofi Sa | STABILIZING AND EMULSIFYING COMPOSITION FOR THE PREPARATION OF LIGHT FAT SPREADS. |
| EP0480305A1 (en) * | 1990-10-11 | 1992-04-15 | Abbott Laboratories | Liquid nutritional products containing iota-carrageenan |
| GB9610666D0 (en) * | 1996-05-22 | 1996-07-31 | Long Clawson Dairy Limited | Milk-shakes and process for making them |
| US6458402B1 (en) * | 1997-04-04 | 2002-10-01 | Pepsico, Inc. | Process for making milkshake beverage compositions having improved consistency, flavor and physical stability |
| US5955136A (en) * | 1998-05-15 | 1999-09-21 | Pepsico, Inc. | Low fat, shelf-stable, ready-to-drink milk shake beverages having the mouth feel of high fat milk shake beverages |
| JP3839746B2 (en) * | 2002-05-08 | 2006-11-01 | 三栄源エフ・エフ・アイ株式会社 | Food and drink containing coconut milk and method for producing the same |
| CA2521620C (en) | 2003-04-11 | 2012-11-27 | Cargill, Incorporated | Pellet systems for preparing beverages |
| CN101720876B (en) * | 2008-10-28 | 2012-05-30 | 内蒙古伊利实业集团股份有限公司 | Stabilizer composition, application thereof and milk beverage containing same |
| CN101720874B (en) * | 2008-10-28 | 2012-03-21 | 内蒙古伊利实业集团股份有限公司 | Stabilizer composition, application thereof and liquid diary product containing same |
| WO2014210326A2 (en) * | 2013-06-28 | 2014-12-31 | Cargill, Incorporated | Stable beverage and liquid food products and process for making such |
| BR112017023059B1 (en) | 2015-04-28 | 2022-07-05 | Mars, Incorporated | PROCESS FOR PREPARING A STERILIZED MOIST FOOD PRODUCT, STERILIZED MOIST FOOD PRODUCT, AND THEIR USE |
| GB2570619B (en) * | 2017-07-27 | 2022-10-19 | Dale Farm Ltd | Food product |
Family Cites Families (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2493324A (en) * | 1947-03-03 | 1950-01-03 | Kelco Co | Polyoxyethylene esters for improving frozen confections |
| US2823129A (en) * | 1956-09-04 | 1958-02-11 | American Food Lab Inc | Stabilizer for frozen sweet aqueousbase comestibles, and product and method utilizing the same |
| US4058636A (en) * | 1975-10-08 | 1977-11-15 | Merck & Co., Inc. | Instant acidified milk gel |
| US3996389A (en) * | 1976-02-25 | 1976-12-07 | General Mills Chemicals, Inc. | Stabilizer blend |
| US4081566A (en) * | 1976-09-15 | 1978-03-28 | International Flavors & Fragrances Inc. | Dry dessert mix composition |
-
1979
- 1979-01-26 US US06/006,611 patent/US4242367A/en not_active Expired - Lifetime
-
1980
- 1980-01-15 AU AU54607/80A patent/AU529829B2/en not_active Ceased
- 1980-01-16 CA CA000343781A patent/CA1136480A/en not_active Expired
- 1980-01-23 GB GB8002249A patent/GB2039712B/en not_active Expired
- 1980-01-25 JP JP700280A patent/JPS55102354A/en active Granted
-
1985
- 1985-08-13 KE KE3556A patent/KE3556A/en unknown
- 1985-08-16 SG SG604/85A patent/SG60485G/en unknown
- 1985-10-17 HK HK791/85A patent/HK79185A/en unknown
Also Published As
| Publication number | Publication date |
|---|---|
| GB2039712B (en) | 1983-05-05 |
| US4242367A (en) | 1980-12-30 |
| AU529829B2 (en) | 1983-06-23 |
| JPS55102354A (en) | 1980-08-05 |
| GB2039712A (en) | 1980-08-20 |
| JPS639813B2 (en) | 1988-03-02 |
| SG60485G (en) | 1986-08-01 |
| HK79185A (en) | 1985-10-25 |
| KE3556A (en) | 1985-08-30 |
| AU5460780A (en) | 1980-07-31 |
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| MKEX | Expiry |