Chocolate yogurt and preparation
AssigneeKraft Foods, Inc.
InventorsThomas D. Lee, William J. Dell, Madeline M. Bissonnette, David J. Barnard
Life of this patent
Estimating the term…
Abstract
A chocolate yogurt containing active cultures and having a diminished acid taste compatible with chocolate and a new product form that enables the enjoyment of the product utilizing only normal channels of distribution are enabled by separately preparing and packaging a yogurt base portion and a chocolate flavoring portion. The yogurt base portion contains active cultures and has a pH of less than about 4.6. The chocolate flavoring portion containing cocoa, nonfat dry milk solids, and a buffering salt. The two portions are packed, preferably, in a two-piece composite package. The two packages are opened and the contents mixed just prior to consumption.
Claims15
A mix for preparing chocolate yogurt containing active cultures and having a diminished-acid taste compatible with chocolate, comprising:
- a packaged yogurt base portion containing active cultures and having a pH of less than about 4.6;
- and
- a separately packaged chocolate flavoring portion containing cocoa, nonfat dry milk solids, and a buffering salt;
- the packages for said yogurt base portion and said separately packaged chocolate flavoring portion being held together to keep the two portions separate until they are mixed together prior to serving to achieve a chocolate-flavored yogurt that has a chocolate flavor and a diminished-acid taste compatible with the chocolate flavor.
A packaged chocolate yogurt product having a composite package with two separately sealed compartments, comprising:
- a first compartment containing a yogurt base portion containing active cultures and having a pH of less than about 4.6;
- and a second compartment containing a chocolate flavoring portion containing cocoa, nonfat dry milk solids, and a buffering salt.
A process preparing a packaged mix for preparing a chocolate yogurt product, comprising:
- preparing a yogurt base portion containing active cultures and having a pH of less than about 4.6;
- preparing a separate chocolate flavoring portion containing cocoa, nonfat dry milk solids, and a buffering salt;
- and
- packaging the two portions in separate compartments in a composite package.
Dependencies are inferred from the claim text.