Patent ID: 6607759
Filing Date: 2003-08-19
Classification: A23C

Abstract:
A process for preparing from milk a dietetic milk jam product that is free of sucrose, comprising the steps of:a. hydrolyzing 20% to 40% of the lactose in the milk with lactase; b. heating the product of step (a) with addition of sodium bicarbonate to regulate acidity and a monostearate anti-foam agent; c. adding lactitol to the product of step (b); d. preparing a separate hot aqueous solution of polydextrose and maintaining the polydextrose solution at a pH of 6.4 by addition of sodium bicarbonate; e. adding sorbitol and maltodextrine to the solution of step (d); f. adding the solution of step (e) to the product of step (c) and mixing the composition for about 30 to 60 minutes; g. adding carragenine to the composition of step (f); and h. curdling the milk jam to provide a product of 68Â° to 74Â° Brix.