MODIFICATION OF PARTICLE MORPHOLOGY TO IMPROVE PRODUCT FUNCTIONALITY
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Abstract
A method for improving the functional and organoleptic properties of a product is described. The method involves modifying the particles within the product to meet certain particle morphology parameters.
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Citations
58 Claims
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1-23. -23. (canceled)
- 24. A method for improving the physical and functional properties of a product containing dairy fat particles, comprising processing the dairy fat particles to increase, as compared to a control product, a number of the dairy fat particles within a range of values of at least one morphological property of the particles, wherein the morphological property is selected from the group comprising sphericity, equivalent spherical diameter, shape, aspect ratio, or a combination thereof, wherein said processing comprises treating said particles with ultrasonic energy.
- 28. A method for improving the physical and functional properties of a product containing dairy fat particles, comprising processing the dairy fat particles to increase, as compared to a control product, a number of the dairy fat particles within a range of values of at least one morphological property of the particles, wherein the morphological property is selected from the group comprising sphericity, equivalent spherical diameter, shape, aspect ratio, or a combination thereof, wherein said processing comprises treating said particles with homogenization, high shear treatment, cavitation, or impingement treatment.
- 31. A method for improving the physical and functional properties of a product containing plant fat particles, comprising processing the plant fat particles to increase, as compared to a control product, a number of the plant fat particles within a range of values of at least one morphological property of the particles, wherein the morphological property is selected from the group comprising sphericity, equivalent spherical diameter, shape, aspect ratio, or a combination thereof, wherein said processing comprises treating said particles with ultrasonic energy.
- 39. A method for improving the physical and functional properties of a product containing plant fat particles, comprising processing the plant fat particles to increase, as compared to a control product, a number of the plant fat particles within a range of values of at least one morphological property of the particles, wherein the morphological property is selected from the group comprising sphericity, equivalent spherical diameter, shape, aspect ratio, or a combination thereof, wherein said processing comprises treating said particles with homogenization, high shear treatment, cavitation, or impingement treatment.
- 49. A product comprising non-yogurt dairy fat particles, said product, as compared to a control product, having an increased number of non-yogurt dairy fat particles that are within a range of values of one or more morphological properties selected from the group comprising sphericity, equivalent spherical diameter, shape, aspect ratio, or a combination thereof.
- 51. A product comprising plant fat particles, said product, as compared to a control product, having an increased number of plant fat particles that are within a range of values of one or more morphological properties selected from the group comprising sphericity, equivalent spherical diameter, shape, aspect ratio, or a combination thereof.
Specification