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Modification of particle morphology to improve product functionality

  • US 7,947,321 B2
  • Filed: 07/20/2006
  • Issued: 05/24/2011
  • Est. Priority Date: 07/20/2005
  • Status: Active Grant
First Claim
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1. A yogurt dairy product comprising yogurt that contains dairy fat particles, said product, as compared to a control yogurt base product produced by conventional shear-based homogenization methods, having an increased number of dairy fat particles that are within a range of values of a plurality of morphological properties of the dairy fat particles, wherein the morphological properties are sphericity, equivalent spherical diameter, shape, and aspect ratio;

  • the range of values for said sphericity is between about 0.36 to about 0.88;

    the range of values for said equivalent spherical diameter is between about 0.80 microns to about 1.76 microns;

    the range of values for said shape is between about 0.135 to about 0.265; and

    the range of values for said aspect ratio is between about 0.59 to about 0.91.

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