Patent ID: 6423359
Filing Date: 2002-07-23
Classification: A23G

Abstract:
A process for making a milk product containing, freezable confection having stable opacity, being liquid at room temperature and having a sherbet-like consistency when frozen comprising:a) mixing a milk product and water in a vessel, wherein said milk product comprises between about 1 and 50 wt. % of the final composition; b) adding sodium citrate to the mixture of step a) in an amount in excess of about 0.1 wt. % of the total composition; c) adding sweeteners comprising a combination of natural sweeteners of high sweetness and natural sweeteners of low sweetness to the mixture of step a); d) stirring the mixture of step c) and heating to about 75 to 82Â° C.; e) adding between about 0.2 and 1.0 wt. % a stabilizer solution comprising a mixture of high methoxyl pectin and low methoxyl pectin to the mixture of step d), while maintaining the temperature and using agitation; f) adjusting the volume of the mixture of step e) with water, if necessary to impart to the confection a density in the approximate range of from 30Â° to 50Â° Brix; and g) adjusting the pH of the mixture of step f) to between about 3.0 and 4.5 with an edible acid using agitation; whereby said milk product containing confection will be liquid at room temperature and can be frozen without air whipping to provide a sherbet-like consistency.