Low-carbohydrate dairy product

• US 20060057247A1
• Filed: 09/14/2004
• Published: 03/16/2006
• Est. Priority Date: 09/14/2004
• Status: Abandoned Application

• Current Assignee: The Dannon Co Incorporated (Danone SA (Belgium))
• Original Assignee: The Dannon Co Incorporated (Danone SA (Belgium))
• Inventors: Shepard, Jamie, Gutierrez, Barbara, Pinchon-Baratier, Catherine, Nguyen, Duc
• Application Number:
  US10/939,421
• Publication Number:
  US 20060057247A1
• Time in Patent Office: Days
• US Class Current: 426/34
• CPC Class Codes: A23C 2210/202 Treatment of milk with a membrane before or after fermentation of the milk, e.g. UF of diafiltration
• CPC Class Codes: A23C 9/133 Fruit or vegetables
• CPC Class Codes: A23C 9/1422 by ultrafiltration, microfiltration or diafiltration of milk, e.g. for separating protein and lactose; Treatment of the UF permeate

Abstract

A process for producing a low-carbohydrate dairy product comprising producing a low carbohydrate fermented dairy product, especially a fermented dairy product produced using ultrafiltered milk, a low carbohydrate or low glycemic sweetener, and a fruit preparation. This process takes advantage of the naturally acidic nature and enzymatic properties of yogurt-like product and specific mixing steps which produce a product having a suitable viscosity, pH and other organoleptic properties. A low carbohydrate dairy product, such as a fermented dairy product having less than 4.9% carbohydrate.

Claims

1. A process for producing a reduced carbohydrate dairy and fruit product comprising:

mixing of a reduced carbohydrate fermented dairy base with an amount of a fruit preparation sufficient to form a product having;

a viscosity ranging from 900-1,600 mPa·

s and

a pH ranging from 4.0 to 4.5,

wherein said reduced carbohydrate dairy and fruit product has less than 4.9% carbohydrate.

2. The process of claim 1, wherein said reduced carbohydrate dairy and fruit product has less than 3% carbohydrate.

3. The process of claim 1, wherein said reduced carbohydrate fermented milk base is produced from ultrafiltered skim milk.

4. The process of claim 1, wherein said reduced carbohydrate dairy base is produced from a mixture comprising skim milk, MPC, gelatin, WPC and water.

5. The process of claim 1, wherein said reduced carbohydrate dairy base is fermented from a mixture of ultrafiltered skim milk, cream, whey protein concentrate and Vitamins A and D.

6. The process of claim 1, wherein said reduced carbohydrate fermented dairy base is produced from ultrafiltered whole or low-fat milk.

7. The process of claim 1, wherein said reduced carbohydrate fermented dairy base contains Lactobacillus acidophilus or Lactobacillus bifidus, or both.

8. The process of claim 1, wherein the reduced-carbohydrate fermented dairy base is yogurt or a yogurt-like product.

9. The process of claim 1, wherein said fruit preparation is a fruit sauce.

10. The process of claim 1, where said fruit preparation is a fruit puree.

11. The process of claim 1, wherein said fruit preparation comprises pieces of fruit is less than 6 mm in diameter.

12. The process of claim 1, further comprising adding to said product one or more sweeteners selected from the group consisting of sucrose and dextrose.

13. The process of claim 1, further comprising adding to said product fructose.

14. The process of claim 1, further comprising adding to said product sucralose.

15. The process of claim 1, further comprising adding to said product tagatose.

16. The process of claim 1, further comprising adding to said product one or more sweeteners selected from the group consisting of aspartame, saccharin, cyclamate, acetsufame K, alitame, glycyrrhizin, stevioside, and thaumatin.

17. The process of claim 1, further comprising adding to said product one or more food additive(s).

18. The process of claim 1, further comprising adding to said product one or more flavoring(s).

19. The process of claim 1, further comprising adding to said product one or more vitamin(s) or mineral(s).

20. The process of claim 1, further comprising adding to said product one or more food color(s).

21. The process of claim 1, wherein said viscosity ranges from 900-1,600 mPa·

s.

22. The process of claim 1, wherein said viscosity ranges from 1,000 to 1,400 mPa·

s.

23. The process of claim 1, wherein said pH ranges from 4.1 to 4.4.

24. The process of claim 1, wherein said pH ranges from 4.2 to 4.3.

25. The process of claim 1, wherein said product has a total solids content in the range of about 5 to 15% by weight.

26. The process of claim 1, wherein said product has a protein content in the range of 0.5% to 5% by weight.

27. The process of claim 1, wherein said product has a fruit content ranging from 3% to 12% by weight.

31. The reduced carbohydrate dairy product of claim 28, which is made by the process of claim 1.

28. A reduced carbohydrate fermented dairy product having less than 4.9% carbohydrate, a viscosity ranging from 900-1,600 mPa·

s and a pH ranging from 4.1 to 4.5.

29. The reduced carbohydrate fermented dairy product of claim 28, which has less than 3% carbohydrate.

30. The reduced carbohydrate fermented dairy product of claim 28, which comprises a fermented dairy base which is yogurt or a yogurt-like product.

32. The reduced carbohydrate dairy product of claim 28, further comprising at from 3-12% fruit preparation.

33. The reduced carbohydrate dairy product of claim 28, further comprising at least one sweetener.

34. The reduced carbohydrate dairy product of claim 28, further comprising sucralose.

35. The reduced carbohydrate product of claim 28, further comprising tagatose.

36. The reduced carbohydrate dairy product of claim 28, further comprising one or more sweeteners selected from the group consisting of sucrose and dextrose.

37. The reduced carbohydrate dairy product of claim 28, further comprising fructose.

38. The low carbohydrate dairy product of claim 28, further comprising one or more sweeteners selected from the group consisting of aspartame, saccharin, cyclamate, acetsufame K, alitame, glycyrrhizin, stevioside, and thaumatin.