MXPA97006593A - Easy dispersible dry food mixture and proc - Google Patents
Easy dispersible dry food mixture and procInfo
- Publication number
- MXPA97006593A MXPA97006593A MXPA/A/1997/006593A MX9706593A MXPA97006593A MX PA97006593 A MXPA97006593 A MX PA97006593A MX 9706593 A MX9706593 A MX 9706593A MX PA97006593 A MXPA97006593 A MX PA97006593A
- Authority
- MX
- Mexico
- Prior art keywords
- sugar
- mixture
- polysorbate
- glycerin
- dry
- Prior art date
Links
- 239000000203 mixture Substances 0.000 title claims abstract description 70
- 235000013305 food Nutrition 0.000 title claims abstract description 14
- 235000000346 sugar Nutrition 0.000 claims abstract description 47
- PEDCQBHIVMGVHV-UHFFFAOYSA-N glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims abstract description 21
- 229920000136 polysorbate Polymers 0.000 claims abstract description 20
- 235000011187 glycerol Nutrition 0.000 claims abstract description 19
- 229950008882 Polysorbate Drugs 0.000 claims abstract description 16
- 235000021185 dessert Nutrition 0.000 claims description 15
- 229920001214 Polysorbate 60 Polymers 0.000 claims description 11
- 240000000280 Theobroma cacao Species 0.000 claims description 11
- 239000007788 liquid Substances 0.000 claims description 11
- 239000001818 polyoxyethylene sorbitan monostearate Substances 0.000 claims description 10
- 235000010989 polyoxyethylene sorbitan monostearate Nutrition 0.000 claims description 10
- 229940113124 polysorbate 60 Drugs 0.000 claims description 10
- 235000009470 Theobroma cacao Nutrition 0.000 claims description 8
- 239000000463 material Substances 0.000 claims description 8
- 239000002245 particle Substances 0.000 claims description 7
- 239000000843 powder Substances 0.000 claims description 7
- 229920002472 Starch Polymers 0.000 claims description 5
- 235000019698 starch Nutrition 0.000 claims description 5
- 239000008107 starch Substances 0.000 claims description 5
- 239000006071 cream Substances 0.000 claims description 4
- 239000007787 solid Substances 0.000 claims description 4
- 230000000717 retained Effects 0.000 claims description 3
- YJISHJVIRFPGGN-UHFFFAOYSA-N 5-[5-[3,4-dihydroxy-6-(hydroxymethyl)-5-methoxyoxan-2-yl]oxy-6-[[3,4-dihydroxy-6-(hydroxymethyl)-5-methoxyoxan-2-yl]oxymethyl]-3,4-dihydroxyoxan-2-yl]oxy-6-(hydroxymethyl)-2-methyloxane-3,4-diol Chemical compound O1C(CO)C(OC)C(O)C(O)C1OCC1C(OC2C(C(O)C(OC)C(CO)O2)O)C(O)C(O)C(OC2C(OC(C)C(O)C2O)CO)O1 YJISHJVIRFPGGN-UHFFFAOYSA-N 0.000 claims 1
- 239000008187 granular material Substances 0.000 claims 1
- 125000002467 phosphate group Chemical class [H]OP(=O)(O[H])O[*] 0.000 claims 1
- 239000002002 slurry Substances 0.000 claims 1
- 239000004615 ingredient Substances 0.000 abstract description 11
- 239000011248 coating agent Substances 0.000 abstract description 5
- 238000000576 coating method Methods 0.000 abstract description 5
- -1 fatty acid esters Chemical class 0.000 description 7
- 238000000034 method Methods 0.000 description 7
- 239000012530 fluid Substances 0.000 description 5
- 238000009472 formulation Methods 0.000 description 5
- 239000004698 Polyethylene (PE) Substances 0.000 description 4
- 239000003795 chemical substances by application Substances 0.000 description 4
- 229920000573 polyethylene Polymers 0.000 description 4
- 150000003839 salts Chemical class 0.000 description 4
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 4
- 239000011780 sodium chloride Substances 0.000 description 4
- 210000004080 Milk Anatomy 0.000 description 3
- 235000019219 chocolate Nutrition 0.000 description 3
- 235000011850 desserts Nutrition 0.000 description 3
- 235000013336 milk Nutrition 0.000 description 3
- 239000008267 milk Substances 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 2
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N D-sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 2
- JNYAEWCLZODPBN-CTQIIAAMSA-N Sorbitan Chemical compound OCC(O)C1OCC(O)[C@@H]1O JNYAEWCLZODPBN-CTQIIAAMSA-N 0.000 description 2
- CZMRCDWAGMRECN-GDQSFJPYSA-N Sucrose Natural products O([C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O1)[C@@]1(CO)[C@H](O)[C@@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-GDQSFJPYSA-N 0.000 description 2
- HRXKRNGNAMMEHJ-UHFFFAOYSA-K Trisodium citrate Chemical compound [Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O HRXKRNGNAMMEHJ-UHFFFAOYSA-K 0.000 description 2
- 235000013361 beverage Nutrition 0.000 description 2
- 235000012906 dessert mixes Nutrition 0.000 description 2
- 235000014113 dietary fatty acids Nutrition 0.000 description 2
- 239000006185 dispersion Substances 0.000 description 2
- 238000004090 dissolution Methods 0.000 description 2
- 239000003995 emulsifying agent Substances 0.000 description 2
- 239000000194 fatty acid Substances 0.000 description 2
- 235000012171 hot beverage Nutrition 0.000 description 2
- 239000000244 polyoxyethylene sorbitan monooleate Substances 0.000 description 2
- 229920000053 polysorbate 80 Polymers 0.000 description 2
- 239000000377 silicon dioxide Substances 0.000 description 2
- 235000012239 silicon dioxide Nutrition 0.000 description 2
- 239000000600 sorbitol Substances 0.000 description 2
- 239000007921 spray Substances 0.000 description 2
- 239000005720 sucrose Substances 0.000 description 2
- 239000011778 trisodium citrate Substances 0.000 description 2
- 229940038773 trisodium citrate Drugs 0.000 description 2
- 235000019263 trisodium citrate Nutrition 0.000 description 2
- 241000219430 Betula pendula Species 0.000 description 1
- 240000006245 Dichrostachys cinerea Species 0.000 description 1
- 229940067606 Lecithin Drugs 0.000 description 1
- 229920000881 Modified starch Polymers 0.000 description 1
- 229940113171 POLYSORBATE 85 Drugs 0.000 description 1
- 229920003171 Poly (ethylene oxide) Polymers 0.000 description 1
- 229920001213 Polysorbate 20 Polymers 0.000 description 1
- 229940068977 Polysorbate 20 Drugs 0.000 description 1
- 229920001219 Polysorbate 40 Polymers 0.000 description 1
- 229940068968 Polysorbate 80 Drugs 0.000 description 1
- 229920002651 Polysorbate 85 Polymers 0.000 description 1
- 229940068965 Polysorbates Drugs 0.000 description 1
- 239000004793 Polystyrene Substances 0.000 description 1
- 229940080352 Sodium Stearoyl Lactylate Drugs 0.000 description 1
- ODFAPIRLUPAQCQ-UHFFFAOYSA-M Sodium stearoyl lactylate Chemical compound [Na+].CCCCCCCCCCCCCCCCCC(=O)OC(C)C(=O)OC(C)C([O-])=O ODFAPIRLUPAQCQ-UHFFFAOYSA-M 0.000 description 1
- IJCWFDPJFXGQBN-BIFNRIDTSA-N Sorbitan tristearate Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(OC(=O)CCCCCCCCCCCCCCCCC)[C@H]1OC[C@@H](O)[C@@H]1OC(=O)CCCCCCCCCCCCCCCCC IJCWFDPJFXGQBN-BIFNRIDTSA-N 0.000 description 1
- 235000009499 Vanilla fragrans Nutrition 0.000 description 1
- 240000006722 Vanilla planifolia Species 0.000 description 1
- 235000012036 Vanilla tahitensis Nutrition 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 235000019568 aromas Nutrition 0.000 description 1
- 239000007961 artificial flavoring substance Substances 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 238000010494 dissociation reaction Methods 0.000 description 1
- 230000005593 dissociations Effects 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000005187 foaming Methods 0.000 description 1
- 239000008173 hydrogenated soybean oil Substances 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 239000008188 pellet Substances 0.000 description 1
- 239000008363 phosphate buffer Substances 0.000 description 1
- 150000003013 phosphoric acid derivatives Chemical class 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 229920003023 plastic Polymers 0.000 description 1
- 239000000256 polyoxyethylene sorbitan monolaurate Substances 0.000 description 1
- 235000010486 polyoxyethylene sorbitan monolaurate Nutrition 0.000 description 1
- 235000010482 polyoxyethylene sorbitan monooleate Nutrition 0.000 description 1
- 235000010483 polyoxyethylene sorbitan monopalmitate Nutrition 0.000 description 1
- 239000000249 polyoxyethylene sorbitan monopalmitate Substances 0.000 description 1
- 229940101027 polysorbate 40 Drugs 0.000 description 1
- 229920002223 polystyrene Polymers 0.000 description 1
- 230000002035 prolonged Effects 0.000 description 1
- 238000005204 segregation Methods 0.000 description 1
- KEAYESYHFKHZAL-UHFFFAOYSA-N sodium Chemical compound [Na] KEAYESYHFKHZAL-UHFFFAOYSA-N 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 239000001589 sorbitan tristearate Substances 0.000 description 1
- 235000011078 sorbitan tristearate Nutrition 0.000 description 1
- 229960004129 sorbitan tristearate Drugs 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
Abstract
The present invention relates to a sugar-containing food mixture, easily dispersible by applying a coating of glycerin and polysorbate on the surface of the sugar and then liquefying with the remaining ingredients. The coating should contain at least 60% glycerin and at least 5% polysorbate and applied to the sugar at a level of at least 0.6% in pe
Description
MBZC ^ nq ftMMgMTQg DRY I QIIiKBKI * npVRBKB B Y
PROCESS
BACKGROUND OF THE INVENTION Dry dry food mixtures, which contain sugar, are well-known for B G dispersed in aqueous liquids by the consumer to produce a finished foodstuff. These mixtures provide an economical means to provide food products. to consumers, compared to the distribution and sale of food products ready to eat or ready to drink. However, one issue with the use of dry food blends is the difficulty of rapidly dispersing the ingredients in the aqueous fluid, particularly in cold fluids, such as water and milk. Dry mixes for producing instant desserts or instant beverages in dissolving portions alone are usually intended to be dispersed in the aqueous fluid by stirring with a spoon in a relatively small container (e.g., a bowl or a cup). Therefore, dry mixtures intended to be reconstituted in an aqueous fluid in individual service quantities, such that the food product is prepared and consumed in an individual service container, must be more easily discharged than if the mixture reconstitute in a large bowl where a wire whisk or electric mixer can be used to facilitate rapid dispersion. The dispersibility of dry food blends, including beverage mixes, becomes even more difficult when the mixture contains cocoa powder as an ingredient. S? He knows that cocoa powder is a material that is difficult to disperse. It is known that the use of cocoa with lysitin is to improve the problem; without
However, there is still a need to improve the dispersibility of mixtures of dry products, particularly food mixtures containing cocoa powder. DB IA IMVBHCIO COMPENDIUM »The dispersibility of dry food mixtures qu? contain sugar is improved by applying a liquid mixture to the surface of the granular sugar, the mixture comprising at least 60% glycerin and at least 5% polysorbate. The particular components are then mixed with the coated granular sugar so that most of the particles adhere to the refolded sugar pellets. The particulate components should have an average particle size that is lower than that of sugar. The sugars will be the main component in the dry mix and the particulate components are each of the secondary components of the dry mix. The sugar should constitute at least 40% of the dry mix and typically will be at least about the BO% of the dry mix. The process of the invention is extremely economical, since it can be done in existing mixing equipment and it will be necessary to buy very little additional equipment. The process, together with the improvement of the dry mix diaper- ability, will also reduce segregation within the dry mix and reduce the y state of the dry mix. The liquid mixture that is applied to the surface of the granular sucrose can be sprayed using conventional means, such as spray nozzles. This can be done inside a blender, such as a ribbon blender. According to such a process, the sugar is introduced into the blender and while the sugar is subjected to liquefaction, the liquid mixture is sprayed as a drizzle or poured
about the sugar material. After the introduction of the liquid mixture has finished, the particulate components are introduced into the blender, either together or in any desired order. If the dry mix should contain other granular ingredients or ingredients that may be adversely afflicted by prolonged liquefaction, such as agglomerated starch in the case of an instant dessert mix or spray dehydrated cream in the case of hot beverage mixes., it would be desirable to introduce these ingredients in the blender at the end of the liquefaction cycle. The glycerol-polysorbate mixture should be coated on the surface of the sugar at a level of at least 0.6% by weight of the sugar, the range of 1-4% being typical. The preferred polysorbate is polysorbate 60, otherwise known as polyoxyethylene (20) sorbitan monostearate. Polysorbates can be broadly described as fatty acid esters obtained by polyoxyethylene sorbitol ßsterifisación with one or three molecules of a fatty acid under conditions that cause the dissociation of water from sorbitol. The granular sugar component should be digested in such a way that at least 40%, preferably at least 50%, of the material is retained in a standard U.S. No. 60. The particulate components should desirably have an average particle size of less than 149 microns. Unless otherwise indicated, all percentages indicated in the description and the claims are percentages by weight. This invention is further described with specific reference to mixtures of instant desserts and hot beverage mixes.; however, the invention is not limited to them.
DESCRIPTION OF LAB PREFERRED EMBODIMENTS The dry mixes of this invention typically contain about 50% granular sugar. The sugar component is coated with from 0.3 to 3% of a glycerin-polysorbate mixture containing this mixture at least 60% glycerin and at least 5% polysorbate. Preferred levels for the mixture are from 0.5 to 2%, more preferably from 0.6 to 1% by weight of sugar. Preferred compositions for the mixture are at least 70% glycerin and at least% polysorbate, with a composition of about 80% glycerin and about 20% polysorbate being more preferred. The preferred polysorbate is polysorbate 60. Other polyethobates would also work satisfactorily, such as polysorbate 20 (polystyrene 20 sorbitan monolase), polysorbate 40 (polyethylene 20 orbitan monopalmitate), polysorbate 60 (polyethylene sorbitan tristearate), polysorbate BQ. { polyethylene) 20 sorbitan ono-oleate and polysorbate 85 (polyethylene) 20 eorbitan trioleats. The gylcysteine-polysorbate mixture may also contain an amount of monoglycerides in order to substantially eliminate the foaming that will occur when the dry mixture is dispersed in the aqueous fluid. Commercial emulsifiers containing a mixture of mono and diglycerides are suitable for this purpose. The level of use of the monoglycerides is typically up to about 1% by weight of the sugar. The food mixes will typically contain other functional ingredients such as flavor and color agents, flow agents, tampons, gums, and the like. In the case of instant dessert mixes, together with the aforementioned pregelatinized starch, Be will also include phosphate buffer salts in the formulation, as is well known in the art.
safjp io i
Ingredient Parts in oeio In terva preferred
Granular sugar 66, 8 50-80%
Agglomerated starch 19, 4 12-28%
Cocoa powder with lecittiinna 7, 2 3-15%
Phosphate salts 3, 9 2-5%
Glycerin 0, 64 0, 4-3% *
Polysorbate 60 0, 16 0, 03-0, 7% *
Agents / aroma and color salts 1,8 (as desired)
(* - weight of sugar)
A chocolate-flavored instant, spoon-dietary dessert mix is prepared using the above ingredients at the indicated weight-part levels and following the procedure indicated below. The granular sugar, which has a particle size where at least 50% by weight of the material is retained in a standard U.S. Ne 60, is placed in a ribbon blender. With the blender in operation, the glycerin / polysorbate mixture (ratio 80:20) is sprayed onto the sugar and the liquefaction is continued for 7 minutes. Then the color and aroma agents and BT lican are added for 2 minutes, then 1 cocoa powder is added and liquefied for 7 minutes; then the salts are added and the liquefaction is continued for an additional 10 minutes. Finally, the agglomerated starch is added and liquefied for five minutes. The resulting mixture (27.6 g) could be dispersed in a cup containing cold milk with 2% fat (118 ml) by shaking with a spoon during
about a minute until it was even. The mixture was then refrigerated for five minutes resulting in an amount of a chocolate flavored dessert service, which had a uniform texture and a desirable glossy surface. A second chocolate dessert formulation was prepared using as above glycerin and polysorbate 60 (ratio 95 r 5) at levels of 0.75 to 0.04 parts by weight, respectively. The prepared dessert showed no visible clumps of undispersed material, although in general it was somewhat less preferred than the first sample. A third chocolate dessert formulation, again using a ratio of gliserinβ: polysorbate 35: 5, but at a level of only 0.43 parts by weight produced a dessert showing visible lumps. Therefore, it is seen that the polysorbate at a level above about 0.02% (approximately 0.03% by weight of the sugar) is critical for this invention. The use of a mono-diglyceride emulsifier as a 1: 1 substitution of the polysorbate 60 in the first dessert formulation results in a dessert also showing lumping.
-B-iwmplo 3
A study was conducted to test the application of various coatings applied to the surface of the sugar component of a chocolate-flavored dessert mixture with the following formulation.
ingrgfliíffltff Granular sugar Agglomerated starch Cocoa powder with lecithin Phosphate salts Coating variants Aroma / salt / color / spasificant
The dessert mixture was prepared in batches of 1000 g in a Hobert 5-quart mixer using a procedure comparable to that described in Example i. The various coatings evaluated were the following!
Ha d »shows Coatings 1, Glycerin (72.9%), polybromide 60 (18.2%), mono-, liquefied diglycerides (8,9 *)
2. Acetylated distilled monoglycerides 3. Hydrogenated soybean oil (71.5%), liquefied mono-, diglycerides (28.5%) 4. Distilled monoglycerides (content> 90% alpha mono ester) 5. Sodium styaroyl lactylate 6. Monsglycerides ethoxylates 7. Glycerin (80%), sodium stearoyl lactylate (20) 8. Glycerin (80%), ethoxylate monoglycerides (20 $) 9. Glycerin (80%), polysorbate 80 (20%).
The dessert mixes were evaluated for ease of dispersion by stirring 27.7 g of the mixture in 118 ml cold milk, with 2% fat in a 266 ml plastic cup. Stirring was performed with a spoon for a period of one minute. The desserts were fully stabilized in a refrigerator and
Subsequently, the existence of lumps on the surface and inside the stabilized dessert was evaluated. The results were the following:
Samples AP rien j * surface 1. 8, 9 Light, with 162 spots 2, 3 Several small spots 5, 6, 7 Many large spots 4 Cover with small spots 1 Uniform 3, 4, 9 Fairly even 2, s, 6, 7, 8 Something thick
Based on the above observations, the coating of glycerin polysorbate 60 (sample 1) was considered the best and the coating of glycerin-polysorbate 80 (sample 9) was considered as the second best.
Example 3
Ingrediente Partea en peso Preferred interval
Sugar, granular 969.6 30-60%
Non-dairy creamer dehydrated by spraying 749.4 25-50% Soluble coffee solids 13.42 3-15% Trisodium citrate 27.8 0.5-3% Glissenin 16.0 0.4-3% * Polysorbate 60 4, 0 0.03-0.7% *
Natural and artificial flavors ß 114.6 (as desired) Silicon dioxide 4.6 0.1-0.8% (* - in step e sugar)
A vanilla flavored French soluble coffee blend was prepared using the above ingredients at the indicated weight level levels following the procedure described below. A ribbon liner containing the sugar was started and the gliserin / polysorbate mixture 60 was sprayed in the form of drizzle over the sugar. After 10 minutes of mixing, the sucrose became sticky. The coffee solids, trisodium citrate, aromas and silicon dioxide were added and liquefied for 5 minutes. Finally, the non-dairy cream was added and liquefied for 10 minutes. 13 g of the resulting mixture were agitated in 236 ml of warm water (at least 82 ^) using a spoon and minimal agitation. Compared to a dry liquified mixture of the above solid ingredients, the agglomerated mixture of this Example had a dissolution rate of 23 seconds versus 46 seconds of the dry liquified mixture. The rate of dissolution was determined as the time necessary to dissolve ol 90% of the material at 82 ° C using a standard agitation protocol. Having described the invention, what is claimed is:
Claims (13)
- kClOHB 1. A method for making a dry food mixture contains sugar, easily dispersible, comprising the steps of: a) add granular sugar to a mixer; b) applying a liquid mixture to the surface of the granular sugar, said mixture comprising at least 60% glycerin and at least 5% polysorbate; after c) adding particulate components to the mixer, said components having in parti- cular a mean particle size smaller than that of the granular sugar; Y d) mixing the mixture of step s) in order to adhere the particulate components on the surface of the sugar granules.
- 2. The method of claim 1, wherein the liquid mixture consists of glycerin and polysorbate.
- 3. The method of claim 1, wherein the liquid slurry contains at least 70 * glycerin and the 10% polysorbate mianos.
- 4. The method of claim 1, wherein the liquid mixture contains about 80% glycerin and I about 20% polysorbate 60.
- The method of claim 1, wherein the liquid mixture is applied to the sugar at a level of less 0, 6% by weight of the sugar. !
- 6. The method of claim 5, wherein the liquid slat is sprayed onto the surface of the sugar. !
- 7, The method of claim 1, wherein the sugar has a particle size distribution where at least 40% is retained on a standard U.S. of mesh Ne 60.
- 8, The method of claim 7, wherein the 5 particulate components have an average particle size of less than 149 microns.
- The method of claim 1, wherein the dry food mixture is a dry instant dessert mix, and after step d) a dry mix is added.
- 10 agglomerated starch material, pregelatinized to the mixer and mixed. The method of claim 1, wherein the dry food mixture is a blend of soluble coffee with aroma and after step d) a material is added 15 of dehydrated cream by aspersion to the mixer and mixed.
- 11, The instant dessert mixture prepared according to claim 9, comprising: 50 - SO% granular sugar 20 12-28% agglomerated starch, pregelatinized 2-5% phosphate salts 0.4-3% glycerol (by weight of sugar) 0.03-0.7% of polysorbate 60 (by weight of sugar).
- 12. The instant dessert mixture of the indication n, which contains additional 3-154 cocoa powder with lesitin.
- 13. The mixture gives soluble coffee with aroma prepared according to claim 10, which 30 -. 30 -comprende: 30-60 * granular sugar 25-50 i dehydrated cream by aspersion 3-25% soluble coffee solids 0.4-3% gllcerol (in sugar step) 35 0.03-0.7% polyßrbafco (by weight of sugar) ? lPFP "
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US08/708,085 US5738900A (en) | 1996-08-30 | 1996-08-30 | Process for making a readily-dispersible, dry food mix |
US08708085 | 1996-08-30 |
Publications (2)
Publication Number | Publication Date |
---|---|
MXPA97006593A true MXPA97006593A (en) | 1998-02-01 |
MX9706593A MX9706593A (en) | 1998-02-28 |
Family
ID=24844323
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
MX9706593A MX9706593A (en) | 1996-08-30 | 1997-08-29 | Readily-dispersible, dry food mix and process. |
Country Status (5)
Country | Link |
---|---|
US (1) | US5738900A (en) |
EP (1) | EP0826315A3 (en) |
AR (1) | AR009480A1 (en) |
CA (1) | CA2213782C (en) |
MX (1) | MX9706593A (en) |
Families Citing this family (11)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US6673384B1 (en) | 1998-01-30 | 2004-01-06 | The Procter & Gamble Co. | Creamy mouthfeel agent for foods and beverages |
US6730336B2 (en) | 1998-01-30 | 2004-05-04 | The Procter & Gamble Co. | Fortified beverages with improved texture and flavor impact at lower dosage of solids |
EP1020121A1 (en) * | 1998-12-28 | 2000-07-19 | Societe Des Produits Nestle S.A. | Coffee beverage powder |
US6599549B1 (en) | 2000-06-07 | 2003-07-29 | General Mills, Inc. | Dry mix containing brown sugar substitute |
MXPA04006743A (en) | 2002-01-15 | 2004-11-10 | Mars Inc | Methods to reduce agglomeration of granular foods. |
US20040188489A1 (en) * | 2002-10-18 | 2004-09-30 | Alfonso Losada | Power actuated gun with automatic firing |
US7141255B2 (en) * | 2002-11-01 | 2006-11-28 | Mattel, Inc. | Food formulations |
US7648722B2 (en) * | 2005-11-15 | 2010-01-19 | The Quaker Oats Company | Color-changing cereal and method |
RU2460381C2 (en) * | 2006-11-29 | 2012-09-10 | Тос. Бентли энд Сон Лимитед | Improvement of carbonated beverages or in connection with carbonated beverages |
US7666457B1 (en) * | 2008-08-19 | 2010-02-23 | Delavau Llc | Dry mixes comprising glycerine |
IT202200005285A1 (en) * | 2022-03-17 | 2023-09-17 | Nutrilinea S R L | Process for preparing solid formulations comprising a hydrophobic compound dispersible in a cold liquid and related solid formulations |
Family Cites Families (22)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US2850388A (en) * | 1955-06-13 | 1958-09-02 | Instant Milk Company | Powdered chocolate product and process of manufacture |
US3053663A (en) * | 1959-11-24 | 1962-09-11 | Corn Products Co | Chocolate drink base and method |
US3028242A (en) * | 1960-04-14 | 1962-04-03 | Borden Co | Cocoa beverage powder and method of making the same |
US3100909A (en) * | 1961-01-30 | 1963-08-20 | Roto Dry Corp | Agglomerated food product and method for making the same |
US3395213A (en) * | 1963-01-16 | 1968-07-30 | Boehringer & Soehne Gmbh | Sugar- and polyethylene glycol-coated dragees, nonsticking together, or to dragee-making kettles |
US3507665A (en) * | 1966-05-25 | 1970-04-21 | Quaker Oats Co | Coating emulsions and method of coating foodstuffs |
US3619209A (en) * | 1968-08-21 | 1971-11-09 | Gen Foods Corp | Pudding composition containing lipid ester |
US3627583A (en) * | 1969-04-29 | 1971-12-14 | Sucrest Corp | Direct compression vehicles |
US3580726A (en) * | 1969-11-24 | 1971-05-25 | Gen Foods Corp | Method of increasing solubility of food acidulents |
US4006262A (en) * | 1975-03-10 | 1977-02-01 | General Foods Corporation | Instant pudding composition and process |
DE2966118D1 (en) * | 1978-11-13 | 1983-10-06 | Gen Foods Corp | Process for modifying starch and pregelatinized modified starch for use in instant puddings |
US4215152A (en) * | 1978-11-13 | 1980-07-29 | General Foods Corporation | Starch for instant pudding |
US4338350A (en) * | 1980-10-22 | 1982-07-06 | Amstar Corporation | Crystallized, readily water-dispersible sugar product |
US4343819A (en) * | 1981-06-29 | 1982-08-10 | General Foods Corporation | Quick-dissolving powdered drink and method therefore |
US4539215A (en) * | 1983-07-07 | 1985-09-03 | General Foods Corporation | Emulsification system for creamy food products |
US4702925A (en) * | 1985-03-11 | 1987-10-27 | Nabisco Brands, Inc. | Method and apparatus for spraying snow-like frosting onto food stuff particles |
US4737368A (en) * | 1986-04-23 | 1988-04-12 | A. E. Staley Manufacturing | Sweetener composition |
US4944955A (en) * | 1988-12-07 | 1990-07-31 | Kraft General Foods, Inc. | Microwavable, uncooked starch-containing, dry mixes |
US4871398A (en) * | 1988-12-09 | 1989-10-03 | General Foods Corporation | Method for pregelatinized, spray-dried starch agglomerates |
DK0505594T4 (en) * | 1991-03-28 | 1999-03-08 | Nestle Sa | Dry base material formed from a mixture of crystallized sugar, cocoa and other ingredients, as well as process for the preparation |
CA2069021A1 (en) * | 1991-06-04 | 1992-12-05 | Jean L. Eng | Readily-dispersible, hydrocolloid-containing agglomerates and process therefore |
WO1996008153A1 (en) * | 1994-09-16 | 1996-03-21 | Kraft Foods, Inc. | Foaming coffee creamer and instant hot cappuccino |
-
1996
- 1996-08-30 US US08/708,085 patent/US5738900A/en not_active Expired - Lifetime
-
1997
- 1997-08-22 CA CA002213782A patent/CA2213782C/en not_active Expired - Lifetime
- 1997-08-27 EP EP97306562A patent/EP0826315A3/en not_active Withdrawn
- 1997-08-29 AR ARP970103941A patent/AR009480A1/en unknown
- 1997-08-29 MX MX9706593A patent/MX9706593A/en unknown
Similar Documents
Publication | Publication Date | Title |
---|---|---|
US4311717A (en) | Stabilizing agent for dry mix food products | |
US4434186A (en) | Stable aerated frozen food product | |
TWI461171B (en) | Method for preparation of a creamy milk based beverage from a capsule and kit for such preparation | |
US4016337A (en) | Water-dispersible composition and method for production | |
CN103298350B (en) | Sweet particulate fat-containing powder, its preparation and its use | |
AU2008240685B2 (en) | Improvement of cold water solubility of powders | |
KR101069945B1 (en) | An Instant Dry Mix Composition for Providing a Beverage | |
MXPA06014738A (en) | Aerated creamers and processes. | |
MXPA97006593A (en) | Easy dispersible dry food mixture and proc | |
US5738900A (en) | Process for making a readily-dispersible, dry food mix | |
CA1168087A (en) | Quick-dissolving powdered drink and method therefor | |
CA2351276C (en) | Agglomerated starch-based product for food preparations | |
US3385710A (en) | Dispersible chocolate drink composition and process for its preparation | |
US5264228A (en) | Preparation of compositions for making cocoa beverages | |
JPS5937943B2 (en) | Water-dispersible edible composition | |
US3966997A (en) | Chocolate solid wafer and method of manufacture | |
WO2007116350A1 (en) | Instant turkish coffee | |
CN115005279B (en) | Compound emulsifying thickener for whipped cream in hot beverage and preparation and use methods thereof | |
US1781249A (en) | Food beverage and method for preparing the same | |
EP3324747B1 (en) | Soluble agglomerated chocolate powder | |
US4565708A (en) | Pudding mix | |
US6586034B2 (en) | Composition and process for producing thickened coffee, tea or cocoa beverages | |
WO2013009995A1 (en) | Stable dispersion of sterols in aqueous solutions comprising an oil for the preparation of frozen beverages | |
US1993932A (en) | Beverage and ingredients therefor | |
US2189144A (en) | Chocolate and method of making same |