Title:
PROCESS FOR ADDING MICROBIOLOGICALLY SAFE CHOCOLATE PARTICULATES TO YOGURT
Document Type and Number:
WIPO Patent Application WO2004089099
Kind Code:
A3
Abstract:
Method of adding lipid-based inclusions, particularly chocolate, to yogurt are provided. The methods of the present invention comprising the steps of providing a filling, the filling having a pH of less than 4.6; and adding the lipid-based inclusions to the filling. In a preferred embodiment, the lipid-based inclusions are formed by the steps of providing a filling, wherein the filling has a pH of 4.6 or less; chilling the filling to a temperature below the temperature required to crystallize the lipid-based inclusions; providing a lipid-based melt that will form the inclusions when crystallized; injecting the lipid-based melt into the chilled filling; allowing the lipid-based melt to at least partially solidify in the chilled filling; and agitating the mixture of step e to form the lipid-based inclusions in the filling. In accordance with the methods of the present invention, the lipid-based inclusions maintain physical integrity and microbiological stability when the filling is incorporated into yogurt.
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Inventors:
RETTINGER ANTHONY MICHAEL (US)
HANSEN JOHN P (US)
JINDRA JAMES ANDREW (US)
GRUCZA MARK STEPHEN (US)
HANSEN JOHN P (US)
JINDRA JAMES ANDREW (US)
GRUCZA MARK STEPHEN (US)
Application Number:
PCT/US2004/010260
Publication Date:
May 12, 2005
Filing Date:
April 01, 2004
Export Citation:
Assignee:
SMUCKER J M CO (US)
RETTINGER ANTHONY MICHAEL (US)
HANSEN JOHN P (US)
JINDRA JAMES ANDREW (US)
GRUCZA MARK STEPHEN (US)
RETTINGER ANTHONY MICHAEL (US)
HANSEN JOHN P (US)
JINDRA JAMES ANDREW (US)
GRUCZA MARK STEPHEN (US)
International Classes:
A23C9/13; A23C9/133; A23C21/00; A23G1/00; A23G; (IPC1-7): A23C21/00
Foreign References:
| US6203831B1 | 2001-03-20 | |||
| EP0931460A2 | 1999-07-28 |
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