Process of increasing viscosity in agitated milk systems

Details Process of increasing viscosity in agitated milk systems Process of increasing viscosity in agitated milk systems

A - Human Necessities

23

C

99/75

A23C 9/154 (2006.01) A23C 9/152 (2006.01) A23G 9/32 (2006.01)

Patent

CA 1118267

K-2003 TITLE OF THE INVENTION: Process of Increasing Viscosity in Agitated Milk Systems. ABSTRACT OF THE INVENTION: A process for increasing the viscosity of cold milk under agitation is provided, which comprises of adding a blend of a phosphate such as sodium hexametaphosphate, sodium tripolyphosphate, or tetrasodiumpoly- phosphate (TSPP) and a gum such as guar gum, carboxymethyl cellulose, or xanthan gum to milk. Preferably, approximately equal weights of the TSPP and xanthan gum are used, and about 0.05-1% of xanthan gum is in the final cold milk mix.

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