Source: http://www.google.com/patents/US6645540?dq=5,266,072
Timestamp: 2014-03-14 08:00:12
Document Index: 648978629

Matched Legal Cases: ['application No. 09', 'application No. 09', 'application No. 09', 'application No. 09', 'application No. 09', 'application No. 09']

Patent US6645540 - Method for reducing color migration in multi-layered, caramel colored, gel ... - Google PatentsSearch Images Maps Play YouTube News Gmail Drive More »Sign inAdvanced Patent SearchPatentsDisclosed is a multi-layered, gel-based dessert product, such as a pudding product, formed of a gel-based layer containing a first colorant and an adjacent gel-based layer containing a second, different colorant, at least one of the colorants being a negatively charged caramel colorant. The dessert product...http://www.google.com/patents/US6645540?utm_source=gb-gplus-sharePatent US6645540 - Method for reducing color migration in multi-layered, caramel colored, gel-based dessert products and the products so producedAdvanced Patent SearchPublication numberUS6645540 B2Publication typeGrantApplication numberUS 09/963,998Publication dateNov 11, 2003Filing dateSep 25, 2001Priority dateApr 21, 1999Fee statusPaidAlso published asCA2305943A1, CA2305943C, US6294213, US20020034564Publication number09963998, 963998, US 6645540 B2, US 6645540B2, US-B2-6645540, US6645540 B2, US6645540B2InventorsAnn E. A. Hashisaka, Virender Sethi, Amy Lammert, Mario MikulaOriginal AssigneeConagra Grocery Products CompanyExport CitationBiBTeX, EndNote, RefManPatent Citations (51), Non-Patent Citations (14), Referenced by (1), Classifications (20), Legal Events (3) External Links: USPTO, USPTO Assignment, EspacenetMethod for reducing color migration in multi-layered, caramel colored, gel-based dessert products and the products so producedUS 6645540 B2Abstract Disclosed is a multi-layered, gel-based dessert product, such as a pudding product, formed of a gel-based layer containing a first colorant and an adjacent gel-based layer containing a second, different colorant, at least one of the colorants being a negatively charged caramel colorant. The dessert product is made by introducing gel-based dessert product containing the first colorant into the bottom of a transparent container to form a first layer and then introducing additional gel-based product containing the container to form a second layer on top to the first. The resulting multi-layer product exhibits reduced color migration between the two layers.
CROSS-REFERENCE TO RELATED APPLICATIONS This application is a continuation of patent application Ser. No. 09/296,706, filed Apr. 21, 1999, now U.S. Pat. No. 6,294,213B1.
SUMMARY OF THE INVENTION Now in accordance with the invention, there has been found a method for reducing color migration in multi-layered, gel-based dessert products containing at least one caramel colored layer. Representative products include pudding products, yogurt products, and non-milk gel-based dessert products. The products contain a layer containing a first colorant and an adjacent layer containing a second, different colorant. At least one of the colorants is a negatively charged caramel colorant. In preferred embodiments, the negatively charged caramel colorant has a weight average molecular weight in the size range from about 100,000 to about 1,000,000 Daltons. In most preferred embodiments, the negatively charged caramel colorant has a weight average molecular weight in the size range from about 200,000 to about 650,000 Daltons. Also in most preferred embodiments, the negatively charged caramel colorant is a Class IV colorant. Preferred negatively charged caramel colorant include Sethness RT240 or Sethness DS400, or D. D. Williamson 108, 111, or 050 caramel colorants. In some embodiments, two adjacent layers contain negatively charged caramel colorants, but each colorant has a different negative charge.
DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS To exemplify the product and process in accordance with the invention, the following description concentrates primarily of a multi-layered pudding product and a method for making the multi-layered product. It should be readily apparent to the skilled artisan that the description with little modification, might also apply to the preparation of other gel-based dessert products including both other milk-based gel products, such as yogurt, as well as their non-dairy counterparts.
According to one method for preparing the multi-layer pudding in accordance with the invention, a bottom pudding the layer is prepared first by combining the liquid ingredients, including a portion of the water having a temperature of between about 150� F. and about 180� F., preferably about 170� F.; with from about 30 to about 70 wt. %, preferably from about 35 to about 45 wt. % heated skim milk and/or non-fat milk; from about 0.5 to about 15 wt. %, preferably from about 0.5 to about 10 wt. %. vegetable oil; and from about 0.01 to about 2 wt. %, preferably from about 0.05 to about 1.5 wt. %. emulsifier/stabilizer(s). If the bottom layer is to contain a caramel colorant, from about 0.01 to about 2 wt. %, preferably from about 0.02 to about 1.25 wt. % colorant can be added at this time. Alternatively, the caramel colorant can be added at any time during the process, up until the ingredients are cooked and the gel is formed. If the bottom layer is to contain a colorant other than a caramel colorant or in addition to the caramel colorant, it can be combined with the other liquid ingredients or added subsequently.
The resulting pudding is cooled to a temperature suitable for filling into a transparent container, such as a transparent cup. Cooling may be effected using either direct or indirect heat with a scraped-surface heat exchanger being typical for indirect heating and steam injection being a typical procedure for applying direct heat. The cooling step should be done while the mix is being subjected to shear conditions. Cooling may be accomplished using plate, tubular and/or scraped-surface heat exchangers. The cooled pudding is then introduced into the cup to form the first layer at a temperature below 140� F., preferably about 90� F.
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