http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-0290054-A3
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G2200-06 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-137 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G9-34 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G9-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G9-32 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G9-46 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-1232 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G9-46 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G9-32 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G9-34 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-137 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-123 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G9-40 |
| filingDate | 1988-05-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 1990-03-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | EP-0290054-A3 |
| titleOfInvention | Soft-serve frozen yogurt mixes |
| abstract | A smooth textured soft frozen non-fat yogurt nhaving a solids content between about 18 to 43% w. nand an overrun of between about 35 to 65% is prepared nby dissolving in cold water and freezing, in a soft nserve freezer, a dry particulate composition ncomprising (a) about 0.5 to 2.0% w. of a stabilizing nmixture consisting of 40-60% w. carrageenan, 20-40% nw. of second stabilizer selected from the group nconsisting of xanthan gum, guar gum, locust bean gum, nsodium alginate, gelatin, gum tragacanth, India gum, nagar-agar and pectin and mixtures thereof and 20-30% nW. CMC; (b) 3-14% w. of a dried yogurt powder, (c) n1.5-40% w. of added milk solids selected from the ngroup consisting of non-fat dry milk solids, whey nsolids and whey protein concentrate; (d) 43-94% w. of na sweetening agent; (e) 0.03 to 10% w. of a flavoring nagent; (f) 0.0 to 1.5% w. of an acidifying agent; and n(g) 0.0 to 0.5% w. of the sodium salt of an nacidifying agent. Xanthan gum, guar gum and locust nbean gum and mixtures thereof are preferable as the nsecond stabilizers. Sucrose, fructose and corn syrup nsolids admixed with maltodextrins are the preferred nsweetening agents. The composition may vary naccording to neutral (e.g. vanilla, coconut, banana, netc.), chocolate (chocolate mint, chocolate mocha, netc.), and acidic fruit (e.g. peach, apricot, nstrawberry, lemon, etc.) flavor formulations. |
| priorityDate | 1987-05-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 57.