Instant acidified milk gel

#This invention relates to an instant acidified mild gel product.

#It has long been desired to successfully prepare an instant milk gel containing an acidulent. Such a product would have novel and interesting textural properties as well as desirable organoleptic properties. There are inherent difficulties, however, in preparing such a product as milk has a tendency to curdle in the presence of acidulents. While acidifed milk gels are disclosed in my copending U.S. Pat. application Ser. No. 577,145, filed May 13, 1975, such gels are not instant gels and they contain about equal amounts of milk and fruit juice.

#Accordingly, it is an object of the present invention to provide an acidulent-containing composition which can be combined with milk to provide an instant milk gel. Another object is to provide an acidulent-containing composition which can be combined with milk to provide an instant milk gel without necessity for chemical neutralizers. A further object is to provide a milk gel which will be highly palatable, have a nutritional protein content, a smooth and creamy consistency, a tenderbody, a firm texture, and a relatively long life without deterioration. It is a further object of this invention to provide a particularly pleasing and nutritious dessert per se. Still another object is to provide a thickener composition for the acidulent-containing composition which is combined with milk to provide the instant milk gel of the present invention. Yet another object is to provide an acidified milk dessert which exhibits no protein precipitation. These and other objects of the present invention will become apparent from the following description.

#The following examples illustrate the present invention without, however, limiting the same thereto.

#EXAMPLE 1 ______________________________________ INSTANT STRAWBERRY MILK GEL Ingredients % by Weight ______________________________________ Xantham gum 1.90 CMC 1.90 Locust bean gum 1.90 Fumaric acid 2.80 Instant strawberry flavor 0.08 F D & C Red No. 2 0.015 Sucrose 91.405 100.00 ______________________________________

#100 Grams of the foregoing ingredients are blended and added to two cups (0.47 liter) of cold milk in a mixing bowl while stirring at slowest speed with an electric mixer for seven minutes. The mixture is then poured into a gel dish and referigerated for 15-30 minutes until set.