Borden, Inc.

Borden Foods Corporation

Paul J Streiff

David J Keller

Delmar L Andersen

Edward Epstein

David L Hoyda

Ronald J McKenna

Jerry Arlen Wright

Anthony John Irwin

William Edward Lannigan

Delmar L Anderson

Travis Daniel Vernon

Producing reduced fat sweetened condensed milk includes, inter alia heating steps to denature whey protein to control age thickening of these products, process steps to include heating a reduced fat starting milk product or the skim portion of the starting milk product prior to the addition of sweetener. Producing a fat free product includes, inter alia, the same heating steps as described above. The starting material for producing the fat free product however, is a fat free starting product.

Process for preparing reduced fat and fat free sweetened condensed milk

Yogurt and fruited yogurts are fiber fortified without any resultant adverse taste or mouthfeel due to the fiber by using selected sources of fiber which include soy fiber, oat fiber, and gum arabic. Plain yogurt and Swiss style fruited yogurt can be fiber enriched with up to 6 grams of fiber and preferably 3.5 grams of fiber per 8 ounces by adding gum arabic and/or soy fiber to the yogurt base mix or to the yogurt fruit product. Yogurt fruit product as well as fruit jams and fruit preserves are enriched with up to 4 grams of fiber and preferably 2.5 grams of fiber per 25 grams of fruit product by judicious use of soy fiber, oat fiber and/or gum arabic as the source of fiber. Sundae style fruited yogurt may be fiber enriched with up to 10 grams and preferably 7 grams of fiber per 8 ounces of product.

Method of making fiber enriched yogurt

The invention is directed to a process for preparing reduced calorie, essentially lactose free, artificially sweetened yogurt. By utilizing ultrafiltration and enzymatic hydrolysis to reduce the lactose content, and by the addition of low calorie sweeteners, a yogurt product is produced with 60-70 calories per six ounces of product. Because the lactose level is reduced to less than 0.1% by weight, the product is amenable to lactose-intolerant individuals.

Process for the production of low calorie yogurt

A process is disclosed for the aseptic packaging of fluid dairy products having improved stability and flavor. A selected gas is injected into the sterile milk or other fluid dairy product. The resulting milk-gas mixture is then filled into a container under aseptic conditions. The fill volume of the mixture is such as to leave no free space in the container when it is closed. However, on standing the gas and the milk separate, to form a gas-filled headspace. The injection gas is preferably nitrogen. For taste improvement, the gas may be selected so that the oxygen content of the fluid dairy product, when the container is closed, is up to 4 ppm to 5 ppm. The headspace is preferably from about 2% to about 6% of the total volume of the container.

Controlled headspace gas packaging of aseptic dairy products while

A shelf-stable aseptic dairy product and process for preparing the same are disclosed. The product comprises dairy ingredients, an added monoglyceride emulsifier, sodium alginate stabilizer and other optional ingredients. The process comprises (a) heating dairy ingredients to above about 60.degree. C.; (b) combining heated dairy ingredients, added emulsifier, sodium alginate stabilizer, and other optional ingredients; (c) performing an ultra-high temperature treatment; (d) cooling; (e) homogenizing to produce a stable and uniform emulsion; and (f) further cooling and packaging the resulting cooled emulsion in an aseptic container under aseptic conditions. A shelf-stable aseptic packaged product prepared according to the disclosed process is also disclosed. The product is shelf-stable for several months and is capable of forming a stable foam upon whipping.

Shelf-stable aseptic dairy product

This invention relates to a process for producing shelf-stable aseptically packaged calcium-fortified milk. The aseptically packaged fortified milk is not only characterized by minimal settling of the calcium source, acceptable flavor and acceptable viscosity and mouth feel, but also dairy-case stability and grocery-shelf stability for much more than two weeks. The fortified milk may contain up to 100% of the USRDA of calcium in a cup (8 ounce) serving. It is made by the addition of tri basic calcium phosphate, carrageenan and guar gum to the fresh milk, effecting hydration of the gums and assuring uniform distribution of the added materials in the milk.

Calcium fortified aseptically packaged milk

An aseptically packaged, liquid, non-dairy coffee whitener which is shelf-stable for several months, and a process for preparing it, are provided. The coffee whitener comprises water, vegetable fat, an edible emulsifier system, a milk protein, salt, and other optional ingredients. The process comprises performing an ultra-high temperature sterilization treatment on a mixture comprising water, heated vegetable fat, an edible emulsifier system, and milk protein; cooling; homogenizing; and further cooling and packaging the resulting emulsion in an aseptic container under aseptic conditions. The product is shelf-stable for several months before opening and is stable against browning under refrigeration conditions for up to four weeks after opening. Browning is avoided by the absence or substantial absence of any reducing sugar in the product.

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Camillus, NY, United States of America

Paul J Streiff