Shelf-stable aerosol dispensable yogurt products
AssigneesKathleen M. Dalziel, Marshall N. Swerman
InventorsRonald C. Amen, Christine F. Smith, Abraham I. Bakal
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Abstract
Shelf-stable aerosol dispensable yogurt products are disclosed. These products contain a stabilizer system comprising a preponderant amount of microcrystalline cellulose together with carboxymethylcellulose and a hydrophillic gum or colloid such as xanthan gum, and can be used as desserts and as toppings for other dessert items.
Claims20
A shelf-stable aerosol dispensable yogurt product containing a stabilizer system comprising (a) at least about 50% by weight of microcrystalline cellulose, (b) from about 2 to about 20% by weight of carboxymethylcellulose and (c) from about 2 to about 20% by weight of a hydrophillic gum or colloid, these weight percentages each being based on the total weight of the stabilizer system.
A shelf-stable aerosol dispensible yogurt product containing a stabilizer system comprising (a) from about 70 to about 80% by weight of microcrystalline cellulose, (b) from about 5 to about 10% by weight of carboxymethylcellulose and (c) from about 5% to about 10% by weight of xanthan gum, these weight percentages each being based on the total weight of the stabilizer system.
A yogurt composition initial blend from which a shelf-stable aerosol dispensible yogurt product can be prepared, comprising:
- (1) dairy ingredients selected from the group consisting of cream, milk, partially skimmed milk, skimmed milk and mixtures thereof, and
- (2) from about 0.1% to about 1.0%, by weight, based on the total weight of said product, of a stabilizer system comprising (a) from about 70 to about 80% by weight of microcrystalline cellulose, (b) from about 5 to about 10% by weight of carboxymethylcellulose and (c) from about 5 to about 10% by weight of xanthan gum, the weights of (a), (b) and (c) being based on the weight of the stabilizer system, with the weights of (b) and (c) being in an approximately 1:1 weight ratio.
A method of making a shelf-stable aerosol dispensable yogurt product which comprises:
- (A) pasteurizing a yogurt composition initial blend comprising:
- (1) dairy ingredients selected from the group consisting of cream, milk, partially skimmed milk, skimmed milk and mixtures thereof, and
- (2) from about 0.1% to about 1.0%, by weight, based on the total weight of said product, of a stabilizer system comprising (a) from about 70 to about 80% by weight of microcrystalline cellulose, (b) from about 5 to about 10% by weight of carboxymethylcellulose and (c) from about 5 to about 10% by weight of xanthan gum, the weights of (a), (b) and (c) being based on the weight of the stabilizer system, with the weights of (b) and (c) being in approximately 1:1 weight ratio,
- (B) homogenizing the pasteurized yogurt composition initial blend,
- (C) incubating the homogenized yogurt composition initial blend with a culture of yogurt-forming bacteria, and
- (D) packaging the thus-obtained yogurt product with a propellant in a pressure dispensing aerosol container.
Dependencies are inferred from the claim text.