Method of preparing lactose-hydrolyzed milk with suppressed sweetness
AssigneeSterling Winthrop Inc.
InventorsRobert G. Flynn, Abraham I. Bakal, Margaret A. Snyder
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Abstract
A lactose-hydrolyzed fluid milk comprising fluid milk, the normal lactose content of which has been reduced by at least about 70% by lactase hydrolysis, having incorporated therein from about 0.01 to about 0.15% by weight of potassium chloride, a process for its preparation and a method of suppressing perceived sweetness of lactose-hydrolyzed milk by incorporating therein potassium chloride.
Claims9
A process for modifying a lactose-hydrolyzed fluid milk, the normal lactose content of which has been reduced by at least about 70% by lactase hydrolysis, in order to suppress perceived sweetness resulting from glucose and galactose produced by the lactose hydrolysis, which comprises incorporating into the lactose-hydrolyzed fluid milk from about 0.02 to about 0.075% by weight of potassium chloride.
A method of suppressing perceived excess sweetness of lactose-hydrolyzed fluid milk the normal lactose content of which has been reduced by at least about 70% by lactase hydrolysis which comprises incorporating in the lactose hydrolyzed milk from about 0.2 to about 0.075% by weight of potassium chloride.
Dependencies are inferred from the claim text.