Calcium-fortified milk
AssigneeBorden, Inc.
InventorsCatherine E. Nelson, Dennis E. Crowley, Wayne M. Weatherford
Life of this patent
Estimating the term…
Abstract
This invention relates to calcium-enriched and phosphorus-enriched fortified milk is characterized in perferred embodiments intended for beverage consumption by minimal settling of the calcium source, acceptable flavor, and acceptable viscosity and mouth-feel. The fortified milk may contain up to 100% of the U.S. R.D.A. of calcium in a one cup (8 ounce) serving of fortified whole milk. It is made by the addition of tri basic calcium phosphate, carrageenan and guar gum to fresh milk, effecting hydration of the gums, and assuring uniform distribution of the added materials in the milk.
Claims39
A calcium-fortified milk product providing about 500 mg-1000 mg of calcium per 8 ounce serving comprising liquid milk containing not less than 1% butterfat, an added edible, bland, water-insoluble calcium compound in finely divided form distributed therein, and 0.01%-0.06% of carrageenan gum and 0.01%-0.06% of guar gum each in hydrated form and uniformly distributed throughout the liquid milk as stabilizers, said percentages being by weight based on the weight of the fluid milk, the amounts and proportions of said gums being sufficient to render said calcium-fortified milk substantially suspension-stable.
A calcium-fortified and phosphorus-fortified liquid milk product providing about 500 mg-1000 mg of calcium per 8 ounce serving comprising milk containing not less than 1% butterfat, an added edible, bland, water-insoluble calcium salt of a phosphorus-containing acid in finely divided particulate form distributed therein, and 0.01%-0.06% of carrageenan gum and 0.01%-0.06% of guar gum each in hydrated form and uniformly distributed throughout the milk as stabilizers, said percentages being by weight based on the weight of the liquid milk, the amounts and proportions of said gums being sufficient to render said fortified milk substantially suspension-stable.
A calcium-fortified and phosphorus-fortified liquid milk, product providing about 500 mg-1000 mg of calcium per 8 ounce serving comprising:
- liquid milk containing not less than 1% butterfat;
- 0.26%-1.0% by weight based on the weight of the liquid milk of tricalcium phosphate in finely divided form distributed throughout the milk;
- and
- 0.01%-0.06% by weight based on the weight of said liquid milk of carrageenan and 0.01%-0.06% by weight based on the weight of said liquid milk of guar gum, said gums being in hydrated form and distributed uniformly throughout the milk the amounts and proportions of said gums being sufficient to render said fortified milk substantially suspension-stable.
A calcium-fortified and phosphorus-fortified liquid milk product providing about 500 mg-1000 mg of calcium per 8 ounce serving comprising:
- low fat liquid milk containing not less than 1% butterfat;
- 0.26% to 0.5% by weight based on the weight of said fluid milk of tricalcium phosphate in finely divided form, wherein said tricalcium phosphate particles have maximum diameters of predominantly not in excess of 44 micrometers distributed throughout the milk;
- and
- 0.01%-0.06% by weight based on the weight of the liquid milk of a kappa carrageenan and 0.01%-0.06% by weight based on the weight of the milk of guar gum, said gums being distributed uniformly throughout the milk in hydrated form, the amounts and proportions of said gums being sufficient to render said fortified milk substantially suspension-stable.
A calcium-fortified and phosphorus-fortified whole milk containing about 100% of the U.S. Recommended Daily Allowance of calcium in an 8 ounce serving comprising
- 0.85% to 1% by weight based on the weight of whole milk of tricalcium phosphate in finely divided form, having particles sizes that are predominantly not substantially in excess of 45 micrometers, distributed throughout the milk;
- and
- about 0.03%-0.04% by weight based on the weight of said whole milk of a kappa carrageenan and about 0.02%-0.03% by weight based on the weight of said whole milk of guar gum, said gums being in hydrated form and distributed throughout the milk, the amounts and proportions of said gums being sufficient if fully hydrated and uniformly distributed to render said fortified milk substantially suspension-stable.
A process for making a calcium-fortified fluid milk providing about 500 mg-1000 mg of calcium per 8 ounce serving comprising the steps of
- (1) adding to and mixing with liquid milk containing not less than 1% butterfat:
- an edible, bland, water-soluble calcium compound in finely divided form;
- 0.01%-0.06% of carrageenan gum and 0.01%-0.06% of guar gum under conditions such that the gums are hydrated, the amounts and proportions of said gums being sufficient to render said fortified milk substantially suspension-stable and so that said calcium compound, said carrageenan gum and said guar gum are distributed uniformly throughout the milk, said percentages being by weight based on the weight of the milk, and
- (2) packaging the fortified milk.
A process for making a calcium-fortified and phosphorus-fortified milk providing about 500 mg-1000 mg of calcium per 8 ounce serving comprising the steps of
- (1) mixing 0.26%-1.0% edible, finely divided, insoluble tricalcium phosphate, 0.01%-0.06% carrageenan, and 0.01%-0.06% guar gum with fluid milk that contains not less than 1% butterfat, and mixing said materials under conditions such that said guar gum is hydrated,
- (2) pasteurizing, and thereby hydrating said carrageenan gum, the amounts and proportions of said gums which are uniformly distributed throughout being sufficient to render said fortified liquid milk substantially suspension-stable,
- (3) homogenizing, and then
- (4) packaging the fortified milk.
A process for making a calcium-fortified and phophorus-fortified fresh low fat liquid milk providing about 500 mg-1000 mg of calcium per 8 ounce serving and containing about 2% by weight butterfat comprising the steps of
- (1) forming a blend of dry, particulate, finely divided tricalcium phosphate, kappa carrageenan, and guar gum;
- (2) adding said blended particulate material to a small amount of a 2% butterfat milk and mixing to form a premix, the mixing being continued for a sufficient period of time to permit the guar gum to hydrate;
- (3) blending the said premix with the desired volume of said fresh milk such that the fortified liquid milk contains from 0.26% to 0.5% by weight of tricalcium phosphate, from 0.03% to 0.04% by weight of carrageenan, and from 0.02% to 0.03% by weight of guar gum, all percentages being based on the weight of the liquid milk;
- (4) pasteurizing said blend and thereby causing said carrageenan to hydrate, and
- (5) homogenizing, then packaging said fortified milk.
A process for making a calcium-fortified and phophorus-fortified liquid whole milk providing about 500 mg-1000 mg of calcium per 8 ounce serving and containing at least 3.25% by weight butterfat comprising the steps of
- (1) forming a blend of dry, particulate, finely divided tricalcium phosphate, kappa carrageenan, and guar gum;
- (2) adding said blended particulate material to a small amount of whole milk containing at least 3.25% by weight of butterfat, and mixing to form a premix, the mixing being continued for a sufficient period of time to permit the guar gum to hydrate;
- (3) blending the said premix with the desired volume of said whole milk such that the fortified milk contains from 0.26% to 1.0% by weight of tricalcium phosphate, from 0.03% to 0.04% by weight of carrageenan, and from 0.02% to 0.03% by weight of guar gum, all percentages being based on the weight of the weight of the liquid milk;
- (4) pasteurizing said blend and thereby causing said carrageenan to hydrate, and
- (5) homogenizing, then packaging said fortified milk.
Dependencies are inferred from the claim text.