Yoghourt liftout

Yoghourt liftout

  • CN 102,791,138 B
  • Filed: 12/16/2010
  • Issued: 06/15/2016
  • Est. Priority Date: 12/17/2009
  • Status: Active Grant
First Claim
Patent Images

1. the method making the whippable food based on Yoghourt, described food can be the goods of 250~

  • 400% through beating formation swelling degree, described method includes the step mixed by Yoghourt with whipping liftout emulsion, described whipping liftout emulsion comprises 8~

    40% fat, 0.3~

    1% emulsifying agent, 10~

    20% sweeting agents, 10~

    25% solid syrup, 0.3~

    1% stabilizer, 40~

    60% water, with optional, 0.1-1% protein, described Yoghourt and described whipping liftout emulsion are beaten under the non-destructive condition of micropopulation of described Yoghourt, formation swelling degree beaten by described Yoghourt together with beating liftout emulsion is the mixed food of 250~

    400%, described Yoghourt and described whipping liftout emulsion are beaten liftout emulsion with 3~

    1 parts and are mixed than the ratio of 1~

    3 portion of Yoghourt.

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