Process for the production of low calorie yogurt
AssigneeBorden, Inc.
InventorsPaul J. Streiff, David L. Hoyda, Edward Epstein
Life of this patent
Estimating the term…
Abstract
The invention is directed to a process for preparing reduced calorie, essentially lactose free, artificially sweetened yogurt. By utilizing ultrafiltration and enzymatic hydrolysis to reduce the lactose content, and by the addition of low calorie sweeteners, a yogurt product is produced with 60-70 calories per six ounces of product. Because the lactose level is reduced to less than 0.1% by weight, the product is amenable to lactose-intolerant individuals.
Claims26
A process for preparing reduced calorie, essentially lactose free, artificially sweetened yogurt product comprising:
- (a) concentrating skim milk by ultrafiltration whereby at least a portion of the lactose passes through into a permeate fraction and whereby the lactose level in a retentate fraction is decreased;
- (b) adding a lactase enzyme to the retentate fraction of step (a);
- (c) culturing the product of step (b) by adding a sufficient amount of a yogurt starter culture to the product, and allowing the mixture to incubate until the pH of the mixture is less than about 4.9;
- (d) adding an artificial sweetener to the cultured mixture of step (c).
A process for preparing reduced calorie, essentially lactose free, artificially sweetened yogurt product comprising:
- (a) subjecting skim milk to ultrafiltration, whereby the skim milk is fractionated into a permeate fraction and a retentate fraction, wherein the lactose content in the retentate fraction is reduced relative to the initial lactose content of the skim milk;
- (b) adding water to the retentate fraction of step (a) whereby the total solids level is less than 11% by weight and the lactose content is less than 2.0% by weight;
- (c) homogenizing the product;
- (d) pasteurizing the product;
- (e) cooling the product of step (d) to a temperature sufficient to support enzyme activity and adding 0.01% to 0.06% by weight of a lactase enzyme;
- (f) adding a yogurt starter culture to the product of step (e) and incubating the mixture until the pH of the mixture reaches about 4.50 to 4.80;
- and
- (g) adding a sufficient amount of aspartame to sweeten the product of step (f) to a desired sweetness, wherein the yogurt product produced has 60 to 70 calories per 170 grams of product, and has a lactose content of less than 0.1% by weight.
An artificially sweetened yogurt product having 60 to 70 calories per 170 grams and a lactose content of less than 0.1% by weight.
Dependencies are inferred from the claim text.