Method for producing aseptically-packaged puddings

Details Method for producing aseptically-packaged puddings Method for producing aseptically-packaged puddings

A - Human Necessities

23

L

99/138

A23L 1/187 (2006.01)

Patent

CA 1331434

METHOD FOR PRODUCING ASEPTICALLY-PACKACED PUDDINGS ABSTRACT Utilizing a combination of a low starch level, a high lauric acid-containing fat and from 0.12 to 0.2% sodium-stearoyl-2-lactylate a pudding is formu- lated which has a low on-line viscosity after cooking and sterilization and when subject to refrigerator storage develops a desirably high viscosity and a preferred texture and mouthfeel as compared to high starch level puddings. The cooked and sterilized pudding formulation of this invention is cooled in non-swept-surface heat exchangers after the cooking and sterilization step.

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