Method for enhancing desirable physical and organoleptic properties of food products
AssigneeNational Starch and Chemical Investment Holding Corporation
InventorsDorothy J. Gentile, Joseph M. Light
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Abstract
This invention presents a method for improving and enhancing certain desirable physical and organoleptic properties of baked, whipped, and blended food products. The improvement is achieved by adding to the products, prior to preparation, an effective amount of a ferment produced by the fermentation of dairy product with a culture of Streptococcus diacetilactis, optionally mixed with Streptococcus lactis and/or Streptococcus cremoris.
Claims9
A method for preparing a blended food composition having enhanced textural properties of viscosity, richness, creaminess and mouth feel, wherein food ingredients are blended or mixed together comprising adding to said composition from about 0.1 to about 10% by weight based on the total weight of composition, of a dried ferment comprising the product produced by the fermentation of a pasteurized milk product by a culture of Streptococcus diacetilactics such that the ferment contains a concentration of 0-500 ppm of diacetyl and alpha acetolactic acid.
Dependencies are inferred from the claim text.