US4308287A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Intermediate-moisture frozen acidophilus pudding
Assignee: Rich Products Corp
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Filing: 1979-03-26
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Granted: 1981-12-29
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Expires: 1999-03-26
Abstract
Abstract Microbiologically stable food of this invention is an acidophilus pudding containing: 24% water, 59% sugar, 13% fat, 2% lactobacillus acidophilus culture and minor amounts of alginate, stabilizer, emulsifier and flavoring. This product is semi-soft at freezer temperature and possesses the microbiological stability requisite for storage at room temperature for an extended period of time without spoilage. Additionally, this product may contain up to 125 p.p.m. of a quinine salt.
Inventors
- 👤 Marvin L. Kahn
- 👤 Kuttikandathil E. Eapen
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-10-23 09:10
CPC Classifications
A; A21; A21D; A21D10/00; A21D10/04; A21D10/045; A23; A23B; A23B2/00; A23F; A23F3/00; A23F3/16; A23F3/163; A23G; A23G9/00; A23G9/32; A23G9/34; A23L; A23L17/00; A23L17/50; A23L29/00; A23L29/065; A23L9/00; A23L9/10; A23L9/12; A23L9/20; A23P; A23P30/00; A23P30/40; C; C07; C07C; C07C405/00; C07C405/0008; C07C405/0016; C07C405/0025; A23G2200/00; A23G2200/06
Claims Analysis
Total Claims: 18
Claim 1
Independent Claim
101 words
A microbiologically stable yogurt pudding product comprising water, sugar, fat and bacillus culture, wherein the product is substantially non-crystalline at freezer temperatures and comprises about from 15 to 55% water, sugar in a ratio to water of about from 0.8-2:1 and a minor but effective amount of flavoring, gelling agent, and emulsifier, provided that the solutes content is adequate to provide the product with a water activity of about 0.8 to 0.9, the amount of fat is less than the amount of water, and the amount of dextrose plus fructose is at least about 50% based on the total sugar content.
Claim 2
Dependent Claim
101 words
A microbiologically stable yogurt pudding product comprising water, sugar, fat and bacillus culture, wherein the product is substantially non-crystalline at freezer temperatures and comprises about from 15 to 55% water, sugar in a ratio to water of about from 0.8-2:1 and a minor but effective amount of flavoring, gelling agent, and emulsifier, provided that the solutes content is adequate to provide the product with a water activity of about 0.8 to 0.9, the amount of fat is less than the amount of water, and the amount of dextrose plus fructose is at least about 50% based on the total sugar content.
Claim 3
Dependent Claim
31 words
The yogurt pudding product of claim 1 further comprising up to about 125 p.p.m., of a quinine salt selected from the group consisting of quinine sulfate, quinine bisulfate and quinine hydrochloride.
Claim 4
Dependent Claim
33 words
The yogurt pudding product of claim 1 further comprising from about 2 to about 75 p.p.m. of a quinine salt selected from the group consisting of quinine sulfate, quinine bisulfate and quinine hydrochloride.
Claim 5
Dependent Claim
99 words
A microbiologically stable yogurt pudding product comprising about from 25 to 45% water, sugar in a ratio to water of about from 2-1:1, about from 3 to 15% fat, a bacillus culture and minor but effective amounts of gelling agent, emulsifier, stabilizer and flavoring, provided that the solutes content is adequate to provide the product with a water activity of about from 0.8 to 0.9, the amount of dextrose plus fructose is about 50% to 100% of the total sugar content, and wherein the foregoing ingredients are adapted to provide a product which is spoonable at about 10° F.
Claim 6
Dependent Claim
99 words
A microbiologically stable yogurt pudding product comprising about from 25 to 45% water, sugar in a ratio to water of about from 2-1:1, about from 3 to 15% fat, a bacillus culture and minor but effective amounts of gelling agent, emulsifier, stabilizer and flavoring, provided that the solutes content is adequate to provide the product with a water activity of about from 0.8 to 0.9, the amount of dextrose plus fructose is about 50% to 100% of the total sugar content, and wherein the foregoing ingredients are adapted to provide a product which is spoonable at about 10° F.
Claim 7
Dependent Claim
30 words
The product of claim 4 further comprising from up to about 125 p.p.m. of a quinine salt selected from the group consisting of quinine sulfate, quinine bisulfate and quinine hydrochloride.
Claim 8
Dependent Claim
14 words
The product of claim 4 further comprising from about 2 to about 15% fruit.
Claim 9
Independent Claim
161 words
A method of making a microbiologically stable yogurt pudding product which is substantially non-crystalline at freezer temperatures which comprises the steps of: (a) adding sugar to a heated pudding emulsion to provide a mixture comprising water, sugar, and fat, wherein the mixture comprises from about 15 to 55% water, sugar in a ratio to water about from 0.8-2:1 and a minor but effective amount of gelling agent and emulsifier, provided that the solutes content is adequate to provide the product with a water activity of about from 0.8 to 0.9, the amount of fat is less than the amount of water, and the amount of dextrose plus fructose is at least about 50% based on the total sugar content; and (b) cooling said mixture, and adding bacillus culture to said mixture; and (c) cooling the resultant product to between about -5° F. and 10° F., wherein the foregoing ingredients provide a yogurt pudding product which is spoonable at about 10° F.
Claim 10
Independent Claim
161 words
A method of making a microbiologically stable yogurt pudding product which is substantially non-crystalline at freezer temperatures which comprises the steps of: (a) adding sugar to a heated pudding emulsion to provide a mixture comprising water, sugar, and fat, wherein the mixture comprises from about 15 to 55% water, sugar in a ratio to water about from 0.8-2:1 and a minor but effective amount of gelling agent and emulsifier, provided that the solutes content is adequate to provide the product with a water activity of about from 0.8 to 0.9, the amount of fat is less than the amount of water, and the amount of dextrose plus fructose is at least about 50% based on the total sugar content; and (b) cooling said mixture, and adding bacillus culture to said mixture; and (c) cooling the resultant product to between about -5° F. and 10° F., wherein the foregoing ingredients provide a yogurt pudding product which is spoonable at about 10° F.
Claim 11
Dependent Claim
34 words
The method as recited in claim 7 wherein a quinine salt selected from the group consisting of quinine sulfate, quinine bisulfate and quinine hydrochloride comprises up to about 125 p.p.m. of the formed mixture.
Claim 12
Dependent Claim
54 words
A microbiologically stable yogurt pudding comprising water, sugar bacillus culture, fat and flavoring which is characterized by a water activity of about 0.80-0.90, up to about 0.93, and by being substantially non-crystalline at freezer temperatures, provided that the amount of dextrose plus fructose is at least about 50% based upon the total sugar content.
Claim 13
Dependent Claim
54 words
A microbiologically stable yogurt pudding comprising water, sugar bacillus culture, fat and flavoring which is characterized by a water activity of about 0.80-0.90, up to about 0.93, and by being substantially non-crystalline at freezer temperatures, provided that the amount of dextrose plus fructose is at least about 50% based upon the total sugar content.
Claim 14
Dependent Claim
18 words
The product of claim 4 wherein said dextrose and fructose are comprised of dextrose sugar and fructose-dextrose syrup.
Claim 15
Dependent Claim
26 words
The product of claim 4 wherein in said sugar the amount of fructose plus dextrose is at least about 75% based on the total sugar content.
Claim 16
Independent Claim
155 words
A method of making a microbiologically stable yogurt pudding product which is substantially non-crystalline at freezer temperatures which comprises the steps of: (a) adding sugar to a heated pudding emulsion to provide a mixture comprising about 25 to 45% water, sugar in a ratio to water of about 2-1:1, about 3 to 15% fat, and a minor but effective amount of flavoring, gelling agent, emulsifier and stabilizer, provided that the solutes content is adequate to provide the product with a water activity of about 0.8 to 0.9, the amount of fat is less than the amount of water, and the amount of dextrose plus fructose is about 50 to 100% of the total sugar content; (b) cooling said mixture, and adding bacillus culture to said mixture; and (c) cooling the resultant product to between about -5° F. and 10° F., wherein the foregoing ingredients provide a yogurt product which is spoonable at about 10° F.
Claim 17
Independent Claim
155 words
A method of making a microbiologically stable yogurt pudding product which is substantially non-crystalline at freezer temperatures which comprises the steps of: (a) adding sugar to a heated pudding emulsion to provide a mixture comprising about 25 to 45% water, sugar in a ratio to water of about 2-1:1, about 3 to 15% fat, and a minor but effective amount of flavoring, gelling agent, emulsifier and stabilizer, provided that the solutes content is adequate to provide the product with a water activity of about 0.8 to 0.9, the amount of fat is less than the amount of water, and the amount of dextrose plus fructose is about 50 to 100% of the total sugar content; (b) cooling said mixture, and adding bacillus culture to said mixture; and (c) cooling the resultant product to between about -5° F. and 10° F., wherein the foregoing ingredients provide a yogurt product which is spoonable at about 10° F.
Claim 18
Dependent Claim
21 words
The method according to claim 12 wherein said mixture of step (a) further includes from about 2 to about 15% fruit.
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USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1984-12-28 | 1985-06-29 | 1985-12-29 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1988-12-28 | 1989-06-29 | 1989-12-29 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1992-12-28 | 1993-06-29 | 1993-12-29 | $7700.00 | Window Closed / Lapsed |