BITE SIZED REFRIGERATED YOGURT PRODUCTS

• Main Authors: LOGAN MERKWAE, LISA K. PANNELL
• Format: Patent
• Language: English; Spanish
• Published: 12.02.2013
• Subjects: CHEWING GUM; COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; CONFECTIONERY; FOODS OR FOODSTUFFS; HUMAN NECESSITIES; ICE-CREAM; PREPARATION THEREOF; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

Refrigerated yogurt products of small size suitable for eating with the fingers are prepared by providing a frozen yogurt composition in individual serving portions and coating the frozen yogurt portions with a fat based coating that is a solid at 45° F, thereby completely enveloping the frozen yogurt portions. The coated frozen yogurt portion is allowed to thaw to form a refrigerated yogurt product and is stored at a temperature of from about 32° F to about 45° F. The yogurt composition has a final viscosity of from about 35,000 to about 150,000 cP at 4°C, and has a total solids content of at least about 22% and/or exhibits a viscosity reduction at 45° F of less than 10% after two freeze/thaw cycles. Methods and products are described. Productos de yogur refrigerados de pequeño tamaño adecuados para comerse con los dedos se preparan al proporcionar una composición de yogur congelado en porciones individuales y recubriendo las porciones de yogurt congelado con un recubrimiento a base de grasa que es un sólido a 7°C, de esta manera envolviendo completamente las porciones de yogur congelado. La porción de yogur congelado recubierta se deja descongelar para formar un producto de yogur refrigerado y se almacena a una temperatura de aproximadamente 0°C a aproximadamente 7°C. La composición de yogur tiene una viscosidad final de aproximadamente 35,000 a aproximadamente 150,000 cP a 4°C, y tiene un contenido total de sólidos de al menos aproximadamente 22% y/o exhibe una reducción de la viscosidad a 7°C de menos de 10% después de dos ciclos de congelación/descongelación. Se describen métodos y productos.