General Mills, Inc.

Michael D Engesser

Maeve C Murphy

James E McGuire

Andrew Peterson

Eric R Engesser

Steve D White

The present invention provides improvements in dairy products especially cultured dairy products such as stirred style yogurt. The improvement provides aerated or whipped yogurt products and methods of preparing such improved whipped yogurt products. The improvement resides in part in the post fermentation addition of a hydrated emulsifier blend to cultured yogurt.

Whipped yogurt products and method of preparation

A dispensing apparatus is provided suitable for dispensing at least first and second components in desired ratios especially for multi-component packaged food products. The apparatus comprises a hopper having an outlet at its lower end and a first auger having a hollow shaft disposed within the hopper having component conveying flights and a drive means for rotating the auger. A first component is conveyed by the auger flights and dispensed at an outlet while a second component is conveyed though a hollow shaft of the auger. The apparatus can include a second rotationally driven auger that is positioned within the hollow shaft of the first auger having conveying flights. The second component can be conveyed via the second auger within the hollow shaft. The second auger's shaft also can be hollow whereby a third component can be conveyed through the second hollow shaft of the second auger. Also provided are methods for dispensing measured quantities of multiple components for providing blends of components characterized by highly uniform amounts of each component in each quantity of the blend. The components dispensed can be blended and packaged in a single container such as a film pouch or separately in a multi-compartment pouch.

Dispensing apparatus and method of dispensing

The present invention provides methods for preparing at least pasteurized hydrated emulsifier compositions. The methods for preparing an aseptic hydrated emulsifier comprise the steps of: A. Preparing a hydrated emulsifier blend of lactylated mono- and di-glycerides; B. Treating the hydrated blend to at least pasteurize the blend to form an at least pasteurized hydrated emulsifier blend; and, C. Cooling the at least pasteurized hydrated emulsified blend to refrigerator temperatures forming a cooled pasteurized hydrated emulsifier blend. The hydrated emulsifier described herein is also useful in the aeration of food products such as yogurt, other refrigerated milk products, ready-to-spread frostings, fermented and unfermented soy, rice and nut milk products, beverages, and whipped toppings.

Growing community of inventors

Saint Paul, MN, United States of America

Michael D Engesser