Low calorie dairy product
OwnerClifford L. Zellerinventor
Life of this patent
Estimating the term…
Abstract
A low cholesterol, low calorie, no fat dairy product, consisting essentially of, in unflavored form, a blend of up to 40% by weight water, about 30% to 70% by weight of a no-fat protein containing material selected from the group consisting of skim milk and cultured skim milk, 5% to 30% by weight sugars consisting of a mixture of 10% to 90% polydextrose and 90% to 10% fructose, about 2% to 8% by weight milk derived solids, and about 0.2% to 2.5% by weight stabilizers and emulsifiers. The product may be refrigerated and served as a mousse dessert or snack, or may be frozen and served as a frozen dessert or snack. A method for producing the product is also disclosed herein.
Claims10
A low cholesterol, low calorie, no-fat dairy product, consisting essentially of, in unflavored form, a blend of water, a no-fat protein-containing material selected from the group consisting of skim milk and cultured skim milk, sugars consisting of a mixture of 10% to 90% polydextrose and 90% to 10% fructose, milk-derived solids, stabilizers and emulsifiers, said water accounting for up to about 40% by weight of the product, said no-fat protein-containing material accounting for about 30% to 70% by weight of the product and having a total milk solids content of about 20% to about 25% by weight said sugars accounting for about 5% to 30% by weight of the product, said milk-derived solids accounting for about 2% to 8% by weight of the product, and said stabilizers and emulsifiers accounting for about 0.2% to 2.5% by weight of the product.
A method for producing a low cholesterol, low calorie, no-fat dairy product, comprising the steps of:
- dissolving a gelatin in water at a temperature sufficient to dissolve the gelatin and form a gelatin mix, said gelatin accounting for 0.5% to 1.5% by weight of the product;
- cooling the dissolved mix to a temperature of between about 60.degree. F. to about 140.degree. F.;
- preparing a blend of sugars consisting of 10% to 90% polydextrose and 90% to 10% fructose, milk-derived solids, stabilizers and emulsifiers, said sugars accounting for about 5% to 30% by weight of the product, said milk-derived solids accounting for about 2% to 8% by weight of the product, and said stabilizers and emulsifiers accounting for about 0.2% to 2.5% by weight of the product;
- homogenizing the cooled dissolved gelatin mix and said blend with a no-fat protein-containing material selected from the group consisting of skim milk and cultured skim milk to form a smooth mixture, said no-fat protein-containing material accounting for about 30% to 70% by weight of the product and having a total milk solids content of about 20% to about 25% by weight;
- pasteurizing the homogenized mixture while simultaneously agitating the homogenized mixture;
- and
- cooling the pasteurized mixture to about 70.degree. F.
Dependencies are inferred from the claim text.