- 专利标题： CULTURED DAIRY PRODUCTS HAVING EXCELLENT FREEZE/THAW PROPERTIES
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申请号： EP18209995.2申请日： 2013-10-08
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公开(公告)号： EP3485736A1公开(公告)日： 2019-05-22
- 发明人: Alcantar, Paula B. , Barragan-Perez, Katya , McGuire, James E. , Murphy, Maeve C. , Yunger, Greg J.
- 申请人： GENERAL MILLS, INC.
- 申请人地址： Number One General Mills Boulevard P.O. Box 1113 Minneapolis, MN 55440 US
- 专利权人： GENERAL MILLS, INC.
- 当前专利权人： GENERAL MILLS, INC.
- 当前专利权人地址： Number One General Mills Boulevard P.O. Box 1113 Minneapolis, MN 55440 US
- 代理机构： Vossius & Partner Patentanwälte Rechtsanwälte mbB
- 优先权： US201261710819P 20121008
- 主分类号： A23C9/123
- IPC分类号： A23C9/123 ; A23C9/13
摘要：
The present invention relates to a frozen cultured dairy bar product, comprising a cultured dairy composition having
a) total solids content of at least 22% by weight of the cultured dairy composition and a milk solids content of greater than 38 wt% based on total solids content,
b) a gelatin content of from 0.7 to 1.5% by weight of the cultured dairy composition, and
c) a viscosity of from 200,000 mPa*s (200,000 cP) to 700,000 mPa*s (700,000 cP) as determined using a Brookfield viscometer model DV-II+, equipped with a helipath T-bar spindle, size F with a lowering vertical motion at 4° C, wherein the spindle operates for 30 seconds at 10 rpm.
a) total solids content of at least 22% by weight of the cultured dairy composition and a milk solids content of greater than 38 wt% based on total solids content,
b) a gelatin content of from 0.7 to 1.5% by weight of the cultured dairy composition, and
c) a viscosity of from 200,000 mPa*s (200,000 cP) to 700,000 mPa*s (700,000 cP) as determined using a Brookfield viscometer model DV-II+, equipped with a helipath T-bar spindle, size F with a lowering vertical motion at 4° C, wherein the spindle operates for 30 seconds at 10 rpm.
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