METHOD FOR PRODUCING ASEPTICALLY-PACKAGED PUDDINGS
摘要
METHOD FOR PRODUCING ASEPTICALLY-PACKACED PUDDINGS Utilizing a combination of a low starch level, a high lauric acid-containing fat and from 0.12 to 0.2% sodium-stearoyl-2-lactylate a pudding is formulated which has a low on-line viscosity after cooking and sterilization and when subject to refrigerator storage develops a desirably high viscosity and a preferred texture and mouthfeel as compared to high starch level puddings. The cooked and sterilized pudding formulation of this invention is cooled in non-swept-surface heat exchangers after the cooking and sterilization step.
申请公布号
CA1331434(C)
申请公布日期
1994.08.16
申请号
CA19880569600
申请日期
1988.06.15
申请人
KRAFT GENERAL FOODS, INC.
发明人
JOSEPH, THEODORE H.;LEHMANN, DOUGLAS M.;ST. JOHN, JOYCE P.;BUTERA, NATALE