Stabilizer for Dairy Products
AssigneePepsiCo, Inc.
InventorConsuelo Cerdena
Life of this patent
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Abstract
A food stabilizer formed from natural components used in food products. The natural components include microcrystalline cellulose/alginate, native starch, or carrageenan. Effective amounts of the natural components are provided to the food product to maintain physical stability during its shelf life while imparting good mouthfeel. The food stabilizer can be incorporated in dairy-based beverages, such as milkshakes.
Claims51
A method for processing a food product comprising:
- adding a natural stabilizer to a liquid, the natural stabilizer mixture comprises carrageenan and native starch;
- dissolving the natural stabilizer mixture in the liquid to form a pre-mix liquid solution;
- and
- processing the pre-mix liquid solution to form a food product.
A method for processing a food product comprising:
- adding a natural stabilizer to a liquid, the natural stabilizer mixture comprises microcrystalline cellulose/alginate;
- dissolving the natural stabilizer mixture in the liquid to form a pre-mix liquid solution;
- and
- processing the pre-mix liquid solution to form a food product.
A method for processing a food product comprising:
- adding a natural stabilizer to a liquid, the natural stabilizer mixture comprises microcrystalline cellulose/alginate and native starch;
- dissolving the natural stabilizer mixture in the liquid to form a pre-mix liquid solution;
- and
- processing the pre-mix liquid solution to form a food product.
A method for processing a food product comprising:
- adding a natural stabilizer to a liquid, the natural stabilizer mixture comprises microcrystalline cellulose/alginate and carrageenan;
- dissolving the natural stabilizer mixture in the liquid to form a pre-mix liquid solution;
- and
- processing the pre-mix liquid solution to form a food product.
A method for processing a food product comprising:
- adding a natural stabilizer to a liquid, the natural stabilizer mixture comprises microcrystalline cellulose/alginate and carrageenan;
- dissolving the natural stabilizer mixture in the liquid to form a pre-mix liquid solution;
- and
- processing the pre-mix liquid solution to form a food product.
Dependencies are inferred from the claim text.