Note: Descriptions are shown in the official language in which they were submitted.
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BACKGROUND OF THE INVENTION
It has long been desired to successfully prepare
a food product in which milk and acid juices, especially
fruit juices, were blended to provide valuable nutritional
advantages. There are inherent difficulties, however, in
combining milk, which has a tendency to curdle, with fruit ` -
juice having a relatively high acid content. Products
which have be~n produced lack palatabil~ty, in many cases
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have lost essential vitamins, or are devoid of "lasting qualities so that they
deteriorate rapldly.
Accordingly, it is a major purpose of the present invention to
produce a novel mil~ and acid frult juice beverage or dessert without necessi~y
for chemical neutralizers which will be highly palatable, have a high protein
content, a smooth and creamy consistency, have a tender body, a firm moldable
texture, and a relatively long life without deterioration~
The novel milk and acid fruit juice beverage or dessert of this
invention can use low fat milk. Low fat milk is generally accepted in the
industry to be below 2% fat conten~.
This invention can provide a particularly pleasing and nutritious
~ dessert per se. The produce may be packaged and distributed through ordinary
; channels and with a minimum of refrigeration~ together with the normal
commercial distribution and sale of fresh milk or fruit juices.
In addition, other acid food juices" in addition to fruit juices,
i can be used to prepare flavored milk desserts.
Other objects will become apparent upon further reading. :
SUMMARY OF THE INVENTION:
This invention provides for the combination of milk and acid
juices in a palatable, high protein beverage or food product which will
re in stable. The E-~le ~u~ce
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will rem~in within the product, as a finely divided widely
dispersed mixture, providing uniformity of flavor without
noticeable particles or any graininess.
To accomplish this result, this invention pro- !
vides a novel thickener system which results in the
desirable product. This thickener system is a blend of
carboxymethyl cellulose, locust bean gum, and xanthan gum.
The amounts of each component is as follows (percents
based on weight of the total thickener composition and
the total is 100~
carhoxymethyl celluIose from about 30~ to about 50%
locust bean gum from about 10% to about 45
xanthan gum from about 20~ to about 50
Within the above broad ranges, I have found certain
ideal levels for specific formulations, depending on whether
the final product is processed using cold or hot temperatures.
The optimum composition for cold processing usage contains
from about 20% to about 35% xanthan gum, from about 20% to
about 45% locust bean gum, and from about 30~ to about 50~
carboxymethyl cellulose (total is 100%). For hot processing,
from about 35% to about 50~ xanthan gum, from about 15~ to about
20~ locust bean gum, and from about 30% to about 50~ carboxymethyl ~`
cellulose is used (total is 100~).
The chosen amount of each component can be dry mixed
together, with sugar if desired, and ~dded to the milk, followed
by addition of the fruit juice. Alternatively, the thickeners
can be added separately, first adding carboxymethyl cellulose
to the milk, followed by addition of the fruit juice and the
locust bean gum and xanthan gum. The final blend can be heated,
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or not, as desired during preparation. Slight changes of
the amounts of th~ individual thickener components can be
made, depending on whether cold or hot processing i5 chosen,
as illustrated in the examples which are set forth in more
detail below.
The thickener composition, as defined above, is
used in the final milk-fruit juice product in an amount of
from about 0.65% and about 1~, when the mixture is prepared
hot, or from about 0.85% to about 1.6%, when the mixture is
prepared cold, based on weight of the final volume amount.
The final liquid volume is the volume total of the milk and
; the fruit juice. Generally, the milk-fruit juice is used in
approximately equal amounts by volume of each.
It is noted that the use of carboxymethyl cellu-
lose as a protein stabilizer has been taught in the litera-
ture, see C.A., 56, 1816b; C.A~, 78, 83016u. In add~tion,
; carboxymethyl cellulose has been used in a milk-fruit juice
beverage, see Shenkenberg et al., F d Engineering, 43, No. 4,
April 1971. I have found that carboxymethyl cellulose alone
in a milk-fruit juice blend, at a level below 0.35~, did not
form a gel, but a liquid product.
Also taught in the literature is the use of
xanthan gum and locust bean gum to thicken acidified milk
products, see U.S. 3,726,690~ In this case, as in the
literature above, the milk products have a high fat content,
see the Examples of that Patent. When I experimented using
low fat content milk-fruit juice blends thickened with
xanthan gum-locust bean gum alone, I observed a graininess
; of texture which is highly undesirable.
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It is therefore apparent that the focus of this in-
vention is the discovery that milk-fruit juice blends can be
prepared having superior characteristics using the synergistic
effects of a mixture of carboxymethyl cellulose and xanthan
gum-locust bean gum. I also found that the pH of the final
products could be reduced substantially lower, to from about
3 to about 4.5, than those products prepared in the prior
art, with a resultant improved flavor, even with the low fat ~:
levels present. My thickener composition is useful down to a
pH range o from about 3 to about 4.5
Suitable fruit juices are orange, Hawaiian Punch*,
black cherry, cranapple, papa~a, mango, grape, cranberry, lemon-
lime, grapefruit, but this list is non-limiting, and many suit-
able fruits and juices will occur to those skilled in the art.
This invention is further illustrated by the following
examples: ~
EXAMPLE 1 .~.
Gel Made by One-Step "Hot" P`rocess
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The final level of the components of the system are
as ollows;
Ingredients Percent by Weight
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Xanthan gum 0-35
Locust bean gl~ 0.14
Carboxymçthyl cellulose 0.30
Total thickener content 0.79
Milk 45.00
Juice (Hawaiian Punch*, 45.00
reconstituted frozen 2~
Sugar 9~01
Citric acid _.20
Total fat content of system 1.58
* Trade Mark
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1 ~ bl.end of xanthan g~, locust bean gum, ~nd carboxy-
2 methyl cellulose is clry mixed, then blended with the
3 sugar. This blend is added to milk at room temperature
4 and mixed for about 1-2 minutes. The fruit ~uice, to
which is added the citric acid, is then added to the
6 milk mixture and blended with stirring. The final pH
7 is 3.9. While stirring is continued, the mixture is
8 heated to 160F. for 30 minutes. The hot mixture is
9 then packaged, by pouring into decorative trays or
lG another suitable container in tlle desired serving quantity.
11 The mixture is then cooled to below 40C., and is ready
12 for consumption or shipping.
13 EXAMPLE 2
14 Gel ~ade by Two~Step_"Hot" Process ~
The following formulations were prepared using
16 the process herein described~
17 Ingredients Pe.rcent by Flavor
18 Hawaiian Black
19 Punch Cherry Orange
20 Xanthan gum0.37 37 0 37
-21 Locust bean gum 0.15 0.15 0.15
22 ~ilk 45.Q0 45.00 45.00
23 Juice (recon
24 stituted
25 frozen con-
26 centrate
27 2 x 1) 45.00 45.00 45.00
28 Sugar 8.98 8.98 8.88
29 Carboxymethyl
30cellulose 0.30 0.30 0.30
31Citric Acid 0.20 0.20 0.30
32~OTAL 100.00 100.00 100.00
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1 Ingredients Percent by Flavor
2 Hawaiian Black
3 Punch Cherry Orange
4 (total thick-
5 ener content) 0.82 0.82 0.82
6 Total fat content of system: 1.58%; 1.58%; 1.5~.
7 The carboxymethyl cellulose blended with half
8 the sugar, is added to milk while stirring, and stirring
9 is continued for 15 minutes. The fruit juice (frozen
reconstituted 2 x 1, and acidified with citric acid, is
11 then added to the milk and mixed. The xanthan gum, and
12 locust bean gum blended with the rest of the sugar, is
13 then added to the liquids while stirring. Final pH is
14 4.1. Under continuous stirring, the mixture is heated
to 160F. for 30 minutes. The mixture is then packaged
16 cooled to below 40C. and consumed, or shipped.
17 EXAMPLE 3
18 The formulation in Example 2 was prepared into a
19 orange juice flavored gel using a "cold" process. ~he
same general procedure was followed, except that the level
21 was applied while stirring, and stirring was continuing
22 at low speed after all ingredients were added, for
23 seven minutes.
24 In~redients Percentage
25 ~anthan gum 0.24
26 Locust bean gum 0.40
27 Carboxymethyl cellulose 0.30
28 Milk 45.00
29 Orange juice (reconstituted
30 frozen 2 x 1) 45.00
31 Sugar 8.86
32 Citric Acid .20
33 TOTAL 100.00
* Trade Mark
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1 ~X~MPLE 4
2 Showin~ Syner~is-tic ~ffect of the Thickener
3 Blend Components
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4 A gel made by the one-step "hot" process, Example 1
above, was compared with two mixes made using identieal
6 food ingredients, but with either carboxymethyl cellulose
7 above or the xanthan gum ~ locust bean gum blend as
8 thiekener.
9 Percent Fat
10 ThiekenerThiekener Level Quality of Texture
11 Example 1.79 1.58 Excellent, smooth,
12 blend tender gel
13 Carboxy-
14 methyl
15 cellulose.3 1.58 Smooth viscous
16 non gelled liquid
17 Xanthan gum/ .35/
18 locust bean ~14 1.58 Non-gelling, grainy
19 gum
EXAMPLE 5
21 Following the proeedure of Example 1, the follow-i
22 ing formulations are pre~ared int:o a juiee-flavored gel using
23 a "hot" process and a ~um blend eonsisting of 39.4% xanthan
24 gum, 15.2% locust bean gum and 45.4% carboxymethyl cellulose.
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26 I. FORMULATION: (A) _ (B)
27 KELTROL F .26 ; .26
28 Loeust Bean Gum .10 .10
29 Carboxymethyl eellulose .30 .30
Sugar 9.09 9"09
31 Citrie Acid, anhydrous .25 .25
32 Juiee (Hawaiian Puneh~ e-
33 constituted) 45.00 45.00
34 (A) Half & Half Cream (11.3%
Fat)45-00
36 (B) Cream mix (7.25% Fat) ~ 45.00
37 Final Gel Fat Level
38 (A) 5.6% Fat
39 (B) 3.6~ Fat
* Trade Mark
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1 The acid gels from formulations A and B each
2 had a smooth body exhibiting no ~raininess indicative
3 of protein precipitation. The gels had a richer taste
A than those using low fat due to the increase of fat content.
Similar results are obtained using either of
6 the abeve formulations with the procedure of Ex-mple 2.
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