US2010233317A1PendingUtilityA1

Freeze-dried, aerated dairy or dairy-substitute compositions and methods of making thereof

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Assignee: PETERSON SCOTTPriority: May 9, 2007Filed: May 9, 2008Published: Sep 16, 2010
Est. expiryMay 9, 2027(~0.8 yrs left)· nominal 20-yr term from priority
Inventors:Scott PetersonFrank WelchThomas BurkholderNorman JagerGiovanna Aleman
A23C 9/1546A23C 2240/20A23C 9/1307A23C 9/1524A23C 9/137A23C 9/1232
73
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Claims

Abstract

The present invention comprises a freeze-dried, aerated dairy or dairy-substitute composition comprising a dairy or dairy-substitute ingredient and an emulsifier and methods of making thereof.

Claims

exact text as granted — not AI-modified
1 . A freeze-dried, aerated dairy or dairy substitute composition comprising:
 a dairy ingredient;   an emulsifier; and   a viscosity enhancer,   wherein said dairy composition is pasteurized.   
   
   
       2 . The freeze-dried composition of  claim 1  wherein the emulsifier is selected from the group consisting of lactylated mono and diglycerides, polysorbates, caseinate, whey proteins, egg white protein, and combinations thereof. 
   
   
       3 . The freeze-dried composition of  claim 1  wherein the emulsifier is a lactylated mono and diglyceride. 
   
   
       4 . The freeze-dried composition of  claim 1  further comprising a gelling agent, wherein the gelling agent is gelatin. 
   
   
       5 . The freeze-dried composition of  claim 1  wherein the dairy or dairy substitute ingredient is present in amount of from 60% to 98% of the composition. 
   
   
       6 . The freeze-dried composition of  claim 1  wherein the lactylated mono and di-glycerides are present in an amount of from 0.001% to 1% of the composition. 
   
   
       7 . The freeze-dried composition of  claim 1  wherein the viscosity enhancer is selected from the group consisting of starch, hydrocolloids such as carageenan, guar gum, locust bean gum, pectin, and combinations thereof. 
   
   
       8 . The freeze-dried composition of  claim 1  wherein the dairy or dairy substitute ingredient is selected from the group consisting of milk, milk powder, yogurt, skim milk, milk proteins, hydrolyzed milk proteins, soy proteins, whey proteins, and rice proteins. 
   
   
       9 . The freeze-dried composition of  claim 1  wherein the composition has a hardness value of from 0.5 to 8 force peak load. 
   
   
       10 . The freeze-dried composition of  claim 3  wherein the lactylated mono and diglyceride is selected from the group consisting of lactic acid esters of mono- and di-glycerides, citrate acid esters of mono and diglycerides and distilled monoglycerides. 
   
   
       11 . The freeze-dried composition of  claim 3  wherein the lactylated mono and diglyceride is a lactic acid ester of monoglycerides or a blend of mono and diglycerides. 
   
   
       12 . The freeze-dried composition of  claim 1  further comprising at least one sugar. 
   
   
       13 . The freeze-dried composition of  claim 1  wherein the composition has a dissolvability in the range of from 0.1 to 8 pounds force peak load. 
   
   
       14 . The freeze-dried composition of  claim 1  wherein the viscosity of the composition is from 1000 to 500,000 cp. 
   
   
       15 . A freeze-dried aerated dairy composition comprising:
 a dairy ingredient; and   001 to 1% lactylated mono and di-glycerides,   wherein said dairy composition is pasteurized.   
   
   
       16 . The freeze-dried composition of  claim 13  wherein the dairy ingredient is present in amount of from 60% to 98% of the composition. 
   
   
       17 . The freeze-dried composition of  claim 13  further comprising a starch. 
   
   
       18 . The freeze-dried composition of  claim 13  wherein the dairy ingredient is selected from the group consisting of milk, milk powder, yogurt, skim milk and milk proteins. 
   
   
       19 . The freeze-dried composition of  claim 13  wherein the composition has a hardness value of from 0.5 to 8 pounds force. 
   
   
       20 . The freeze-dried composition of  claim 13  wherein the lactylated mono and diglyceride is selected from the group consisting of lactic acid esters of mono and diglycerides, citrate acid esters of mono and diglycerides and distilled monoglycerides. 
   
   
       21 . The freeze-dried composition of  claim 18  wherein the lactylated mono- and diglyceride is a lactic acid ester of monoglycerides or a blend of mono and diglycerides. 
   
   
       22 . The freeze-dried composition of  claim 13  further comprising at least one sugar. 
   
   
       23 . A method of preparing a freeze-dried, aerated, dairy or dairy substitute product comprising the steps of:
 (a) providing a dairy or dairy substitute blend;   (b) adding an emulsifier to the blend;   (c) thermally processing the dairy or dairy substitute blend;   (d) fermenting the blend   (e) admixing a gas with the blend;   (f) simultaneously aerating the gas and the dairy or dairy substitute blend to form an aerated product;   (g) forming portions of the aerated product in a predetermined size and shape;   (h) cooling the portions; and   (i) freeze drying the portions.   
   
   
       24 . The method of  claim 23  wherein the dairy or dairy substitute blend is present in amount of from 60% to 98% of the product. 
   
   
       25 . The method of  claim 23  wherein the emulsifier comprises lactylated mono and di-glycerides present in an amount of from 0.001 to 1% of the product. 
   
   
       26 . The method of  claim 23  further comprising the step b(1) of providing a starch and a gelatin. 
   
   
       27 . The method of  claim 23  wherein the blend consists of a milk ingredient selected from the group consisting of milk, milk powder, yogurt, skim milk and milk proteins. 
   
   
       28 . The method of  claim 23  wherein the milk product has a hardness value of from 0.5 to 8 force peak load. 
   
   
       29 . The method of  claim 25  wherein the lactylated mono- and diglyceride is selected from the group consisting of lactic acid esters of mono- and diglycerides and distilled monoglycerides. 
   
   
       30 . The method of  claim 29  wherein the lactylated mono and diglyceride is a lactic acid ester of monoglycerides or a combination of mono and diglycerides. 
   
   
       31 . The method of  claim 23  further comprising the step b(2) of adding at least one sugar and a stabilizer. 
   
   
       32 . The method of  claim 23  wherein the product has a dissolvability in the range of from 0.1 to 8 force peak load. 
   
   
       33 . The method of  claim 23  wherein the viscosity of the product is from 1,000 to 500,000 cp.

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