Improvements in and relating to the production of fruit-containing milk-based products

• Main Authors: ROBERTS ERIC ARTHUR ERNEST, SLAAP HENDRICK EGBERT, COWELL GEOFFREY ALAN, STRINGER HAROLD EDWARD
• Format: Patent
• Language: English
• Published: 08.06.1966
• Subjects: CHEMICAL RIPENING OF FRUIT OR VEGETABLES; DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; MAKING THEREOF; MILK OR CHEESE SUBSTITUTES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS; THE PRESERVED, RIPENED, OR CANNED PRODUCTS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

1,032,075. Fruit-containing milk products. H. E. STRINGER Ltd. Feb. 19, 1965 [March 13, 1964], No. 10850/64. Heading A2B. A method of producing a stable, palatable milk based product containing up to 20% by weight of whole fruit, comprises comminuting the whole fruit in the presence of an edible stabiliser and up to 10% by weight of an edible lubricating and dispersing agent, buffering the resulting comminuted fruit with an edible buffering agent, or a buffering agent which will form an edible salt, to a pH in the range of from 3.6 to 5.0, depending on the type of milk product in which the comminuted fruit product is to be incorporated, and thereafter incorporating the stable homogeneous buffered comminuted fruit product so formed in a milk based product to form the desired fruit containing milk based product. Suitable stabilizers include cellulose, methyl cellulose, a natural gum such as gum tragacanth, pectin, carrageen, agar agar, alginic acid or an ester or salt tehereof, gelatine, dextrin, or a whole or part ester of glycerol or a glycol. Suitable edible lubricating and dispersing agents include glycerol, an edible glycol such as propylene glycol, an edible alcohol such as isopropyl alcohol, ethyl alcohol or sorbitol, or a whole or part ester of any of said glycols and alcohols, for example diacetin. Buffering agents exemplified are calcium hydroxide, trisodium citrate, and sodium hydroxide. Milk based products exemplified are whole milk, cream, cultured cream, and yoghourt. Natural or artificial flavouring may be included.