Stabilized milk product containing fruit and fruit juice

Details Stabilized milk product containing fruit and fruit juice Stabilized milk product containing fruit and fruit juice

A - Human Necessities

23

C

A23C 23/00 (2006.01) A23C 9/154 (2006.01) A23C 9/156 (2006.01) A23C 11/10 (2006.01)

Patent

CA 2435389

A milk product containing milk, pectin and a fruit ingredient is disclosed, which uses a significant percentage of real milk and which reduces the chalky- taste of prior art fruit-flavored milk products. A process for making such a milk product is also disclosed, wherein milk and pectin are pre-mixed and homogenized prior to blending in the fruit ingredient. The resulting blend is further homogenized. The product disclosed herein may contain other ingredients. The preferred stabilized milk product includes from about 0.25 to about 8.0% of milk protein including solid milk proteins; from about 5 to about 40% of fruit ingredients including solid fruit particles; from about 0.1 to about 2.5% of cations; from about 0.01 to about 5.0% of a stabilizer, preferably pectin; and water; wherein the stabilized milk product is an aqueous fluid having a ph in the range of from 3.2 to about 4.6, and wherein the average particle size of the solid milk protein particles ranges from about 1.38 to about 11.0 micrometers and the average particle size of the solid fruit ranges from about 88 to about 249 micrometers.

L'invention concerne un produit laitier contenant du lait, de la pectine et un ingrédient fruité, utilisant un pourcentage important de véritable lait et réduisant le goût crayeux des produits laitiers aux fruits existants. L'invention concerne également un procédé de fabrication de ce produit laitier, selon lequel le lait et la pectine sont prémélangés et homogénéisés avant l'incorporation de l'ingrédient fruité. Le mélange obtenu est homogénéisé davantage. Le produit peut également contenir d'autres ingrédients. Le produit laitier stabilisé préféré comprend de 0,25 à 8 % environ de protéine laitière dont des protéines laitières solides, de 5 à 40 % environ d'ingrédients fruités dont des particules de fruits solides, de 0,1 à 2,5 % environ de cations, de 0,01 à 5 % environ d'un stabilisateur, de préférence la pectine, et de l'eau. Le produit laitier stabilisé est un fluide aqueux doté d'un pH compris entre 3,2 et environ 4,6, la taille particulaire moyenne des particules solides de protéines laitières étant comprise entre 1,38 à 11,0 micromètres environ et celle des particules solides de fruits entre 88 et 249 micromètres environ.

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