WO1993005661A1 - Liquid composition as a milk substitute - Google Patents
Liquid composition as a milk substitute Download PDFInfo
- Publication number
- WO1993005661A1 WO1993005661A1 PCT/CA1992/000410 CA9200410W WO9305661A1 WO 1993005661 A1 WO1993005661 A1 WO 1993005661A1 CA 9200410 W CA9200410 W CA 9200410W WO 9305661 A1 WO9305661 A1 WO 9305661A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- kgs
- gms
- milk
- natural
- thickening agent
- Prior art date
Links
- 239000000203 mixture Substances 0.000 title claims abstract description 68
- 239000007788 liquid Substances 0.000 title claims abstract description 29
- 235000013384 milk substitute Nutrition 0.000 title description 18
- 235000013336 milk Nutrition 0.000 claims abstract description 46
- 239000008267 milk Substances 0.000 claims abstract description 46
- 210000004080 milk Anatomy 0.000 claims abstract description 46
- 235000014121 butter Nutrition 0.000 claims abstract description 43
- 235000020185 raw untreated milk Nutrition 0.000 claims abstract description 41
- 239000002562 thickening agent Substances 0.000 claims abstract description 32
- 239000000843 powder Substances 0.000 claims abstract description 28
- 235000009499 Vanilla fragrans Nutrition 0.000 claims abstract description 24
- 244000263375 Vanilla tahitensis Species 0.000 claims abstract description 24
- 235000012036 Vanilla tahitensis Nutrition 0.000 claims abstract description 24
- 239000000796 flavoring agent Substances 0.000 claims abstract description 24
- 235000019634 flavors Nutrition 0.000 claims abstract description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 23
- 235000019197 fats Nutrition 0.000 claims description 14
- 239000004615 ingredient Substances 0.000 claims description 14
- 235000020183 skimmed milk Nutrition 0.000 claims description 12
- 235000010418 carrageenan Nutrition 0.000 claims description 11
- 229920001525 carrageenan Polymers 0.000 claims description 11
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 claims description 6
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 claims description 6
- 229930003316 Vitamin D Natural products 0.000 claims description 6
- QYSXJUFSXHHAJI-XFEUOLMDSA-N Vitamin D3 Natural products C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)CCCC(C)C)=C/C=C1\C[C@@H](O)CCC1=C QYSXJUFSXHHAJI-XFEUOLMDSA-N 0.000 claims description 6
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 claims description 6
- 235000019155 vitamin A Nutrition 0.000 claims description 6
- 239000011719 vitamin A Substances 0.000 claims description 6
- 235000019166 vitamin D Nutrition 0.000 claims description 6
- 239000011710 vitamin D Substances 0.000 claims description 6
- 150000003710 vitamin D derivatives Chemical class 0.000 claims description 6
- 229940045997 vitamin a Drugs 0.000 claims description 6
- 229940046008 vitamin d Drugs 0.000 claims description 6
- 235000008939 whole milk Nutrition 0.000 claims description 5
- 235000019219 chocolate Nutrition 0.000 claims description 4
- 238000000034 method Methods 0.000 claims 12
- 235000020140 chocolate milk drink Nutrition 0.000 claims 2
- 238000004040 coloring Methods 0.000 claims 2
- 230000001804 emulsifying effect Effects 0.000 claims 1
- 235000020603 homogenised milk Nutrition 0.000 description 5
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 4
- 239000003795 chemical substances by application Substances 0.000 description 3
- 235000015112 vegetable and seed oil Nutrition 0.000 description 3
- 239000008158 vegetable oil Substances 0.000 description 3
- 235000012000 cholesterol Nutrition 0.000 description 2
- 239000006071 cream Substances 0.000 description 2
- 235000013365 dairy product Nutrition 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 235000019737 Animal fat Nutrition 0.000 description 1
- 102100026189 Beta-galactosidase Human genes 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 108010059881 Lactase Proteins 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- 239000005862 Whey Substances 0.000 description 1
- 102000007544 Whey Proteins Human genes 0.000 description 1
- 108010046377 Whey Proteins Proteins 0.000 description 1
- 108010005774 beta-Galactosidase Proteins 0.000 description 1
- 235000015155 buttermilk Nutrition 0.000 description 1
- -1 calcium Natural products 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000005018 casein Substances 0.000 description 1
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
- 235000021240 caseins Nutrition 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229940116108 lactase Drugs 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 235000020121 low-fat milk Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000014571 nuts Nutrition 0.000 description 1
- 210000003254 palate Anatomy 0.000 description 1
- 230000001376 precipitating effect Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/15—Reconstituted or recombined milk products containing neither non-milk fat nor non-milk proteins
- A23C9/1512—Reconstituted or recombined milk products containing neither non-milk fat nor non-milk proteins containing isolated milk or whey proteins, caseinates or cheese; Enrichment of milk products with milk proteins in isolated or concentrated form, e.g. ultrafiltration retentate
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/15—Reconstituted or recombined milk products containing neither non-milk fat nor non-milk proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/154—Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels
- A23C9/1544—Non-acidified gels, e.g. custards, creams, desserts, puddings, shakes or foams, containing eggs or thickening or gelling agents other than sugar; Milk products containing natural or microbial polysaccharides, e.g. cellulose or cellulose derivatives; Milk products containing nutrient fibres
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/156—Flavoured milk preparations ; Addition of fruits, vegetables, sugars, sugar alcohols or sweeteners
Definitions
- This invention relates to a liquid composition and in particular to a liquid composition having the same flavor and texture as milk but having a reduced fat content.
- Milk has long been known as a staple food. Milk is available as homogenized, two percent (2%) partly skimmed and skim. Homogenized being whole milk, 2% milk having 2% butter fat and skim milk having all of the cream removed from the milk.
- a milk-substitute composition comprising water, raw milk, dry rnilk powder, vanilla, natural butter flavoring and a natural thickening agent.
- a milk-substitute composition can be produced having the same flavor and texture of milk yet having a fat content and accordingly a reduced animal fat and cholesterol content less than the raw milk base.
- a liquid composition comprising effective amounts of water, raw milk, dry milk powder, vanilla, natural butter flavoring and a natural thickening agent.
- the ingredients are emulsified in effective amounts to have the same texture and flavor as the raw milk base yet having a fat content less than an equivalent volume of the raw milk base.
- the composition is mixed, pasteurised and homogenized.
- the preferred embodiment of the present invention is a milk-substitute composition having the same texture and flavor as homogenized milk.
- a liquid composition having the same flavor and texture of whole milk but having a fat content less than an equivalent volume of raw milk will be described.
- the following ratio of amounts of ingredients are mixed together in a suitably sized vat: from about 150 to about 340 kgs of water; from about 130 to about 270 kgs of 0.1% to 4.0% raw milk; from about 15 to about 50 kgs of dry milk powder; from about 18 to about 29 gms of vanilla; from about 10 to about 30 gms of natural butter flavoring; and from about 80 to about 200 gms of a natural thickening agent.
- Dry milk powder is available in a variety of forms: skim milk, casein, caseinates, buttermilk and whey. Any variety of dry milk would be suitable for use in the milk substitute composition. Some changes in the ratio of ingredients may be necessary to compensate for the individual flavor of each milk powder.
- the ratio of all ingredients can be varied to produce a more "milky” texture and flavor or a more “watery” flavor and texture, primarily by varying the amount of dry milk powder and water. Less water will produce a "milkier” texture while more water will produce a "watery” texture.
- vanilla in the composition not only enhances the flavor, but also improves the consistency of the mixture.
- the vanilla greatly assists in the blending of the mixture and prevents the dry milk powder from precipitating out of the composition.
- vitamin D 1 millilitre of vitamin D and 8.5 millilitres of vitamin A may be added to the mixture.
- a natural butter flavor is added to improve the flavor of the composition.
- Small amounts of a natural butter flavoring sold under the trade mark BUTTE -SAHNE-AROMA has been used to improve the flavoring of the milk- substitute composition.
- the small amounts of natural butter flavoring does not impart a "buttery” flavor but rather gives the composition a more "milkier” or “dairy” flavor.
- Approximately 10 to 30 gms of the natural butter flavoring can be added to the composition, with the preferred amount being 15 gms.
- a natural thickener agent is added to improve the thickness of the mixture resulting in the same texture as the raw milk base.
- Carrageenin a natural thickening agent, has been found to provide the suitable thickness to the milk- substitute composition. Approximately 80 to 200 gms of carrageenin may be added to the composition, with the preferred amount being 90 gms.
- the ingredients are mixed in a vat until fully emulsified.
- the mixture s then homogenized and then pasteurised.
- the preferred rate of pasteurizing is 170°C at 500 pounds per minute.
- the resulting milk-substitute composition is then bottled or packaged in suitable amounts. Applicant has found that the milk-substitute composition has a shelf length of approximately 15 to 20 days which is equivalent to that of homogenized milk. However, the milk-substitute composition has substantially
- homogenized milk base yet retains the same texture and taste of homogenized milk.
- liquid composition of the present invention can be used whenever whole, partly or skimmed milk is used.
- a milk-substitute composition having the same texture and flavor as homogenized milk can be made.
- the following ratio of amounts of ingredients are mixed together in a suitably sized vat: 272 kgs - water 202 kgs - 2.7% to 4.0% raw milk
- the butter fat content of the whole milk which may be used in the present invention can vary.
- the percentage butter fat content can vary between approximately 2.7% to 4.0% depending on the source of the whole milk.
- EXAMPLE 2 In a similar fashion, a 2% milk-substitute composition can be made using the following ratio amounts of ingredients: 210.9 kgs - water 175.5 kgs - 2% raw milk
- vitamin D 90 gms - natural thickening agent.
- effective amounts of vitamin D and vitamin A can be added to the mixture.
- the 2% liquid composition will have a fat content less than that of an equivalent volume of 2% milk.
- the flavor and texture will be substantially the same
- a skim milk-substitute composition can be made using a ratio of effective amounts of the following ingredients: 210.9 kgs - water
- the skim liquid composition will have a fat content less than that of an equivalent volume of skim milk.
- the flavor and texture will be substantially the same as skim milk.
- vitamin D and vitamin A can be added to the mixture.
- a chocolate flavored milk-substitute composition can be made by mixing effective amounts of the following ingredients in the following ratios:
- EXAMPLE 5 In order to improve the nutritional value and the consistency of the milk- substitute product, raw skim milk can replace water in examples 1, 2 and 4 above. It must be understood that the ratio of ingredients are not limiting. Variations in the effective amounts of ingredients may be necessary to provide a richer flavor or other desired flavors and textures. Variations may also be necessary for compensating the flavor of the available raw milk and dry milk powder.
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Dairy Products (AREA)
Abstract
A liquid composition includes effective amounts of water, raw milk, dry milk powder, vanilla, natural butter flavoring and a natural thickening agent. The composition is mixed, pasteurised and homogenized. The composition has the same flavor and texture as milk with a reduced fat content.
Description
LIQUID COMPOSITION AS A MILK SUBSTITUTE
Field of Invention
This invention relates to a liquid composition and in particular to a liquid composition having the same flavor and texture as milk but having a reduced fat content.
Background of Invention
Milk has long been known as a staple food. Milk is available as homogenized, two percent (2%) partly skimmed and skim. Homogenized being whole milk, 2% milk having 2% butter fat and skim milk having all of the cream removed from the milk.
Two percent milk and skim milk have a lower fat content than homogenized. However, the texture of 2% is different from the texture of homogenized. Equally, skim milk has a texture which is different from 2% and that of homogenized. Other than by reducing the butter fat or the cream content of the milk, there have been very few attempts at reducing the fat content of the milk.
However in one attempt, USP 5,063,074, Kahn, a low cholesterol, low fat milk is disclosed as having the same taste and "mouthfeel" of whole or 2% milk. A vegetable oil carrier as well as agents to impart texture and flavoring properties to the milk product are added to achieve a milk product with the same mouthfeel of higher fat products. The presence of vegetable oil will impart a particular texture to
the milk product which can be detected by the human palate. The vegetable oil texture cannot be fully masked by the other agents.
Still in another attempt, USP 4,853,246, Stevens, a high protein, sweetened, low fat, reduced lactose dairy product not requiring refrigeration is disclosed. It is recognized by Stevens that taste of the product is essential for the commercial success of the product. Flavoring is achieved by the combination of added milk solids and lactase. Further flavoring is the result of other added ingredients such as artificial and natural flavors including vanilla and chocolate, fruits, nuts, vitamins, minerals including calcium, emulsifϊers and stabilizers. However, Stevens does not address the problem of texture of the milk product. If the milk substitute does not have the proper texture, it will not be accepted in the market as a milk product.
Summary of Invention
The disadvantages of the prior art may be overcome by producing a milk-substitute composition comprising water, raw milk, dry rnilk powder, vanilla, natural butter flavoring and a natural thickening agent. By varying the effective amounts of each component, a milk-substitute composition can be produced having the same flavor and texture of milk yet having a fat content and accordingly a reduced animal fat and cholesterol content less than the raw milk base.
According to one aspect of the invention, there is provided a liquid composition comprising effective amounts of water, raw milk, dry milk powder, vanilla, natural butter flavoring and a natural thickening agent. The ingredients are
emulsified in effective amounts to have the same texture and flavor as the raw milk base yet having a fat content less than an equivalent volume of the raw milk base. The composition is mixed, pasteurised and homogenized. Detailed Description of the Invention
The preferred embodiment of the present invention is a milk-substitute composition having the same texture and flavor as homogenized milk.
A liquid composition having the same flavor and texture of whole milk but having a fat content less than an equivalent volume of raw milk will be described. The following ratio of amounts of ingredients are mixed together in a suitably sized vat: from about 150 to about 340 kgs of water; from about 130 to about 270 kgs of 0.1% to 4.0% raw milk; from about 15 to about 50 kgs of dry milk powder; from about 18 to about 29 gms of vanilla; from about 10 to about 30 gms of natural butter flavoring; and from about 80 to about 200 gms of a natural thickening agent.
Dry milk powder is available in a variety of forms: skim milk, casein, caseinates, buttermilk and whey. Any variety of dry milk would be suitable for use in the milk substitute composition. Some changes in the ratio of ingredients may be necessary to compensate for the individual flavor of each milk powder.
The ratio of all ingredients can be varied to produce a more "milky" texture and flavor or a more "watery" flavor and texture, primarily by varying the
amount of dry milk powder and water. Less water will produce a "milkier" texture while more water will produce a "watery" texture.
The use of vanilla in the composition not only enhances the flavor, but also improves the consistency of the mixture. The vanilla greatly assists in the blending of the mixture and prevents the dry milk powder from precipitating out of the composition.
To improve the nutritional value of the milk-substitute composition, 1 millilitre of vitamin D and 8.5 millilitres of vitamin A may be added to the mixture. A natural butter flavor is added to improve the flavor of the composition. Small amounts of a natural butter flavoring sold under the trade mark BUTTE -SAHNE-AROMA has been used to improve the flavoring of the milk- substitute composition. The small amounts of natural butter flavoring does not impart a "buttery" flavor but rather gives the composition a more "milkier" or "dairy" flavor. Approximately 10 to 30 gms of the natural butter flavoring can be added to the composition, with the preferred amount being 15 gms.
A natural thickener agent is added to improve the thickness of the mixture resulting in the same texture as the raw milk base. Carrageenin, a natural thickening agent, has been found to provide the suitable thickness to the milk- substitute composition. Approximately 80 to 200 gms of carrageenin may be added to the composition, with the preferred amount being 90 gms.
The ingredients are mixed in a vat until fully emulsified. The mixture s then homogenized and then pasteurised. The preferred rate of pasteurizing is
170°C at 500 pounds per minute. The resulting milk-substitute composition is then bottled or packaged in suitable amounts. Applicant has found that the milk-substitute composition has a shelf length of approximately 15 to 20 days which is equivalent to that of homogenized milk. However, the milk-substitute composition has substantially
less fat content than the homogenized milk base yet retains the same texture and taste of homogenized milk.
In use, the liquid composition of the present invention can be used whenever whole, partly or skimmed milk is used.
The invention is best illustrated by way of the following examples.
EXAMPLE 1
A milk-substitute composition having the same texture and flavor as homogenized milk can be made. The following ratio of amounts of ingredients are mixed together in a suitably sized vat: 272 kgs - water 202 kgs - 2.7% to 4.0% raw milk
24 kgs - dry milk powder
28 gms - vanilla
15 gms - natural butter flavoring
90 gms - natural thickening agent. The butter fat content of the whole milk which may be used in the present invention can vary. The percentage butter fat content can vary between approximately 2.7% to 4.0% depending on the source of the whole milk.
EXAMPLE 2 In a similar fashion, a 2% milk-substitute composition can be made using the following ratio amounts of ingredients: 210.9 kgs - water 175.5 kgs - 2% raw milk
22.7 kgs - dry milk powder
18.9 gms - vanilla
15 gms - natural butter flavoring
90 gms - natural thickening agent. Optionally, effective amounts of vitamin D and vitamin A can be added to the mixture.
The 2% liquid composition will have a fat content less than that of an equivalent volume of 2% milk. The flavor and texture will be substantially the same
as 2%. EXAMPLE 3
A skim milk-substitute composition can be made using a ratio of effective amounts of the following ingredients: 210.9 kgs - water
175.5 kgs - 0.1% raw skim milk 22.7 kgs - dry milk powder
18.9 gms - vanilla
15 gms - natural butter flavoring
90 gms - natural thickening agent.
The skim liquid composition will have a fat content less than that of an equivalent volume of skim milk. The flavor and texture will be substantially the same as skim milk.
Optionally, effective amounts of vitamin D and vitamin A can be added to the mixture.
EXAMPLE 4 A chocolate flavored milk-substitute composition can be made by mixing effective amounts of the following ingredients in the following ratios:
Although the disclosure describes and illustrates the preferred embodiments of the invention, it is understood that the invention is not limited to these particular embodiments. Many variations and modifications will now occur to those skilled in the art. For definition of the invention, reference is made to the appended claims.
Claims
I Claim:
1. A liquid composition comprising: water, raw milk, dry milk powder, vanilla, natural butter flavoring, and a natural thickening agent, whereby said composition is emulsified in effective amounts for a flavor and texture of said milk and having a fat content less than that of an equivalent volume of said raw milk.
2. A liquid composition as claimed in claim 1 wherein said raw milk has a butter fat content of between 0.1% to 2.7% butter fat and said effective amounts are in the ratio of: from about 150 to about 272 kgs of water, from about 202 to about 270 kgs of raw milk, from about 15 to about 50 kgs of dry milk powder,
from about 18 to about 29 gms of vanilla, from about 10 to about 30 gms of natural butter flavoring, and from about 80 to about 200 gms of natural thickening agent.
3. A liquid composition as claimed in claim 2 wherein said composition further includes effective amounts of vitamin A and vitamin D.
4. A liquid composition as claimed in claim 3 wherein said raw milk has a butter fat content of between 2.7% to 4.0% butter fat and said effective amounts are in the ratio of:
272 kgs of water, 202 kgs of raw milk,
24 kgs of dry milk powder, 28.7 gms of vanilla,
15 gms of natural butter flavoring, and 90 gms of natural thickening agent. 5. A liquid composition as claimed in claim 4 wherein said natural thickening agent is carrageenin.
6. A liquid composition as claimed in claim 3 wherein said raw milk has 2% butter fat and said effective amounts are in the ratio of: 210.9 kgs of water, 175.5 kgs of raw milk,
22.7 kgs of dry milk powder, 18.9 gms of vanilla,
15.0 gms of natural butter flavoring, and 90.0 gms of natural thickening agent. 7. A liquid composition as claimed in claim 6 wherein said natural thickening agent is carrageenin. 8. A liquid composition as claimed in claim 3 wherein said raw milk has 0.1%
butter fat and said effective amounts are in the ratio of:
210.9 kgs of water,
175.5 kgs of raw milk,
22.7 kgs of dry milk powder,
5 18.9 gms of vanilla,
15.0 gms of natural butter flavoring, and 90.0 gms of natural thickening agent. 9. A liquid composition as claimed in claim 8 wherein said natural thickening agent is carrageenin.
10 10. A liquid composition as claimed in claim 1 wherein said effective amounts are in the ratio of:
199.6 kgs of water, 165.6 kgs of raw milk,
19.5 kgs of dry milk powder, 15 28.4 gms of vanilla,
15.0 gms of natural butter flavoring, and 90.0 gms of natural thickening agent, and said liquid composition further includes':
5.9 kgs of chocolate milk powder and
0 chocolate colouring,
22.7 kgs of dry sugar. 11. A liquid composition as claimed in claim 10 wherein said raw milk is whole
milk having between 2.7% and 3.7% butter fat.
12. A liquid composition as claimed in claim 11 wherein said natural thickening
agent is carrageenin.
13. A method for making a liquid composition comprising the steps of: (a) emulsifying a mixture of effective amounts of water, raw milk, dry milk powder, vanilla, natural butter flavoring and a natural thickening agent, for a flavor and texture of said raw milk, whereby said mixture has a fat content less than that of an equivalent volume of said raw milk, (b) homogenizing said mixture, and (c) pasteurising said mixture at 170°C and at a rate of 500 pounds per minute. 14. A method as claimed in claim 10 wherein said raw milk has a butter fat content of between 0.1% to 2.7% butter fat and said effective amounts are in the ratio of: from about 150 to about 340 kgs of water, from about 130 to about 270 kgs of raw milk, from about 15 to about 50 kgs of dry milk powder from about 18 to about 29 gms of vanilla, from about 10 to about 30 gms - natural butter flavoring, and from about 80 to about 200 gms of natural thickening agent.
15. A method as claimed in claim 14 wherein said composition further includes effective amounts of vitamin A and vitamin D.
16. A method as claimed in claim 15 wherein said raw milk has between 2.0% to 4.0% butter fat and said effective amounts are in the ratio of:
210.9 kgs of water, 220.9 kgs of raw milk, 22.7 kgs of dry milk powder,
18.9 gms of vanilla,
15.0 gms of natural butter flavoring, and
90.0 gms of natural thickening agent.
17. A method as claimed in claim 16 wherein said natural thickening agent is
carrageenin.
18. A method as claimed in claim 15 wherein said raw milk has 2% butter fat and said effective amounts are in the ratio:
210.9 kgs of water, 220.9 kgs of raw milk, 22.7 kgs of dry milk powder,
18.9 gms of vanilla,
15.0 gms of natural butter flavoring, and 90.0 gms of natural thickening agent.
19. A method as claimed in claim 18 wherein said natural thickening agent is carrageenin.
20. A method as claimed in claim 15 wherein said raw milk has 0.1% butter fat and said effective amounts are in the ratio of:
210.9 kgs of water, 220.9 kgs of raw milk, 22.7 kgs of dry milk powder, 18.9 gms of vanilla, 15.0 gms of natural butter flavoring, and
90.0 gms of natural thickening agent.
21. A method as claimed in claim 20 wherein said natural thickening agent is carrageenin.
22. A method as claimed in claim 15 wherein said effective amounts of ingredients are in the ratio of:
199.6 kgs of water,
165.6 kgs of raw milk,
19.5 kgs of dry milk powder,
28.4 gms of vanilla, 15.0 gms of natural butter flavoring, and
90.0 gms of natural thickening agent and said liquid composition further includes effective amounts of ingredients in the
ratio of:
5.9 kgs of chocolate milk powder and chocolate colouring,
22.7 kgs of dry sugar. 23. A method as claimed in claim 22 wherein said raw milk has 3.7% butter fat.
24. A method as claimed in claim 23 wherein said natural thickening agent
carrageenin.
25. A liquid composition comprising:
skim milk, 5 raw milk having a higher fat content than skim milk, dry milk powder, vanilla, natural butter flavoring, and a natural thickening agent, 10 whereby said composition is emulsified in effective amounts for a flavor and text of said milk and having a fat content less than that of an equivalent volume of s raw milk.
26. A liquid composition as claimed in claim 25 wherein said composition furt includes effective amounts of vitamin A and vitamin D.
15 27. A liquid composition as claimed in claim 26 wherein said raw milk has a but fat content of between 2% to 4.0% butter fat and said effective amounts are in t
ratio of: from about 200 to about 340 kgs of skim milk, from about 130 to about 270 kgs of raw milk, 0 from about 15 to about 50 kgs of dry milk powder, from about 18 to about 29 gms of vanilla,
from about 10 to about 30 gms of natural butter flavoring, and from about 80 to about 200 gms of natural thickening agent.
28. A liquid composition as claimed in claim 27 wherein said natural thickening agent is carrageenin.
Applications Claiming Priority (4)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US764,271 | 1985-08-12 | ||
| US76427191A | 1991-09-23 | 1991-09-23 | |
| US89126192A | 1992-06-01 | 1992-06-01 | |
| US891,261 | 1992-06-01 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| WO1993005661A1 true WO1993005661A1 (en) | 1993-04-01 |
Family
ID=27117427
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PCT/CA1992/000410 WO1993005661A1 (en) | 1991-09-23 | 1992-09-23 | Liquid composition as a milk substitute |
Country Status (4)
| Country | Link |
|---|---|
| CN (1) | CN1074338A (en) |
| AU (1) | AU2641492A (en) |
| CA (1) | CA2110384A1 (en) |
| WO (1) | WO1993005661A1 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2730607A1 (en) * | 1995-02-21 | 1996-08-23 | Cedilac Sa | LIQUID PREPARATION FOR A CEREAL-BASED FOOD PRODUCT |
| EP1563741A1 (en) * | 2004-02-12 | 2005-08-17 | Campina Nederland Holding B.V. | Skimmed milk product for consumption and method for its preparation |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2657142A (en) * | 1950-10-23 | 1953-10-27 | Western Condensing Co | Reconstituted milk process |
| DE1957841A1 (en) * | 1968-11-20 | 1970-07-30 | Arthur Bratland | Process for the production of food |
| US4853246A (en) * | 1987-12-01 | 1989-08-01 | Tetra Pak Inc. | Sweetened high protein milk product and process for producing same |
| WO1989012400A1 (en) * | 1988-06-14 | 1989-12-28 | Nouvelle Ice Cream Corporation | Non-fat dairy compositions |
| US4959227A (en) * | 1987-02-17 | 1990-09-25 | Amer Moh S | High dietary fiber low lactose liquid food and a method of producing same |
| WO1990013227A1 (en) * | 1989-05-08 | 1990-11-15 | H.E. Cottee Pty Limited | Low lactose dairy product |
-
1992
- 1992-09-23 CN CN 92112481 patent/CN1074338A/en active Pending
- 1992-09-23 WO PCT/CA1992/000410 patent/WO1993005661A1/en active Application Filing
- 1992-09-23 AU AU26414/92A patent/AU2641492A/en not_active Abandoned
- 1992-09-23 CA CA 2110384 patent/CA2110384A1/en not_active Abandoned
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2657142A (en) * | 1950-10-23 | 1953-10-27 | Western Condensing Co | Reconstituted milk process |
| DE1957841A1 (en) * | 1968-11-20 | 1970-07-30 | Arthur Bratland | Process for the production of food |
| US4959227A (en) * | 1987-02-17 | 1990-09-25 | Amer Moh S | High dietary fiber low lactose liquid food and a method of producing same |
| US4853246A (en) * | 1987-12-01 | 1989-08-01 | Tetra Pak Inc. | Sweetened high protein milk product and process for producing same |
| WO1989012400A1 (en) * | 1988-06-14 | 1989-12-28 | Nouvelle Ice Cream Corporation | Non-fat dairy compositions |
| WO1990013227A1 (en) * | 1989-05-08 | 1990-11-15 | H.E. Cottee Pty Limited | Low lactose dairy product |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2730607A1 (en) * | 1995-02-21 | 1996-08-23 | Cedilac Sa | LIQUID PREPARATION FOR A CEREAL-BASED FOOD PRODUCT |
| EP0728416A3 (en) * | 1995-02-21 | 1996-09-04 | Cedilac Sa | |
| EP1563741A1 (en) * | 2004-02-12 | 2005-08-17 | Campina Nederland Holding B.V. | Skimmed milk product for consumption and method for its preparation |
Also Published As
| Publication number | Publication date |
|---|---|
| CA2110384A1 (en) | 1993-04-01 |
| CN1074338A (en) | 1993-07-21 |
| AU2641492A (en) | 1993-04-27 |
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