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US 2007/0178213 A1Published application
Novel aerated milk compositions
AssigneeGeneral Mills, Inc.
InventorsJennifer Ketchmark, Sidney Kossowsky, Julie Cox
Life of this patent
Estimating the term…
Abstract
The present invention provides improvements in aerated milk compositions, such as yogurt based products, and methods for preparation thereof.
Claims24
A flowable, shelf-stable, aerated milk composition comprising:
- a. a yogurt base, the yogurt base comprising
- about 6 to about 13% milk solids,
- about 0 to about 5% fat,
- about 5 to about 15% sweetener,
- about 0.5 to about 2.0% starch,
- about 0.25 to about 0.5% gelatin,
- about 0.00 to about 0.1% gellan gum,
- about 0.05 to about 1.0% pectin,
- active bacterial cultures;
- and
- wherein the amounts of milk solids, fat, sweetener, starch, gelatin, gellan gum and pectin are based on the total weight of the yogurt base;
- b. an emulsifier ingredient present in the amount of about 2 to about 10% based upon the total weight of the aerated milk composition;
- and
- C. an aerating gas;
- wherein the aerated density of the aerated milk composition is about 0.5 to 1.0 cc/g.
12 more elements
A shelf-stable, aerated milk composition comprising:
- a. a yogurt base, the yogurt base comprising:
- about 6 to about 13% milk solids,
- about 0 to about 5% fat,
- about 5 to about 15% sweetener,
- about 0.5 to about 2.0% starch,
- about 0.6 to about 1.0% gelatin,
- about 0.00 to about 0.1% gellan gum,
- about 0.05 to about 1.0% pectin, and
- active bacterial cultures
- wherein the amounts of milk solids, fat, sweetener, starch, gelatin, gellan gum and pectin are based on the total weight of the yogurt base;
- and
- b. an emulsifier ingredient present in the amount of about 2 to about 10% based upon the total weight of the aerated milk composition;
- and
- C. an aerating gas;
- wherein the aerated density of the aerated milk composition is about 0.5 to about 1.0 cc/g.
12 more elements
A shelf-stable, aerated milk composition comprising:
- a. a yogurt base, the yogurt base comprising:
- about 6 to about 13% milk solids,
- about 0 to about 5% fat,
- about 5 to about 15% sweetener,
- about 0.5 to about 2.0% starch,
- about 0.6 to about 1.0% gelatin,
- about 0.05 to about 0.1% gellan gum,
- about 0.00 to about 1.0% pectin, and
- active bacterial cultures
- wherein the amounts of milk solids, fat, sweetener, starch, gelatin, gellan gum and pectin are based on the total weight of the yogurt base;
- and
- b. an emulsifier ingredient present in the amount of about 2 to about 10% based upon the total weight of the aerated milk composition;
- and
- c. an aerating gas;
- wherein the aerated density of the aerated milk composition is about 0.5 to about 1.0 cc/g.
12 more elements
A shelf-stable, aerated milk composition comprising:
- a. a yogurt base, the yogurt base comprising:
- about 6 to about 13% milk solids,
- about 0 to about 5% fat,
- about 5 to about 15% sweetener,
- about 0.5 to about 2.0% starch,
- about 0.25 to about 0.5% gelatin,
- about 0.05 to about 0.1% gellan gum,
- about 0.00 to about 1.0% pectin, and
- active bacterial cultures
- wherein the amounts of milk solids, fat, sweetener, starch, gelatin, gellan gum and pectin are based on the total weight of the yogurt base;
- and
- b. an emulsifier ingredient present in the amount of about 2 to about 10% based upon the total weight of the aerated milk composition;
- and
- c. an aerating gas;
- wherein the aerated density of the aerated milk composition is about 0.5 to about 1.0 cc/g.
12 more elements
Dependencies are inferred from the claim text.