US4430349A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Artificially sweetened gelled yogurt
Assignee: Coca-Cola Co
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Filing: 1982-12-23
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Granted: 1984-02-07
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Expires: 2002-12-23
Abstract
Abstract Gelled, artificially-sweetened yogurt is prepared by mixing a stabilizer solution containing high methoxyl pectin, low methoxyl pectin and an aspartic acid-based sweetener with prepared yogurt. The stabilizer solution is pasteurized before mixing with prepared yogurt, and may contain a calcium ion sequestering agent.
Inventors
- 👤 Michael J. Malone
- 👤 Evelyn A. Miles
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-06 17:57
CPC Classifications
A; A23; A23C; A23C9/00; A23C9/12; A23C9/13; A23C9/137; A23C9/1307; Y; Y10; Y10S; Y10S426/00; Y10S426/804
Claims Analysis
Total Claims: 12
Claim 1
Independent Claim
89 words
A method for preparing a gelled, sweetened yogurt comprising the steps of: combining in the presence of water a mixture comprising (a) an amount of high methoxyl pectin effective to inhibit protein precipitation in a yogurt, (b) an amount of low methoxyl pectin effective to gel a yogurt, and (c) an effective amount of a sweetener comprising an aspartic acid-derived sweetener; to yield a sweetened stabilizing solution; pasteurizing said sweetened stabilizing solution to yield a pasteurized sweetened stabilizing solution; and mixing said pasteurized sweetened stabilizing solution with prepared yogurt.
Claim 2
Independent Claim
89 words
A method for preparing a gelled, sweetened yogurt comprising the steps of: combining in the presence of water a mixture comprising (a) an amount of high methoxyl pectin effective to inhibit protein precipitation in a yogurt, (b) an amount of low methoxyl pectin effective to gel a yogurt, and (c) an effective amount of a sweetener comprising an aspartic acid-derived sweetener; to yield a sweetened stabilizing solution; pasteurizing said sweetened stabilizing solution to yield a pasteurized sweetened stabilizing solution; and mixing said pasteurized sweetened stabilizing solution with prepared yogurt.
Claim 3
Dependent Claim
37 words
The method for preparing a gelled sweetened yogurt in accordance with claim 1 wherein said mixture further comprises an amount of calcium ion sequestering agent sufficient to retard the gellation of the yogurt during homogenization and packaging.
Claim 4
Dependent Claim
41 words
The method for preparing a gelled sweetened yogurt in accordance with claim 1 wherein said pastuerizing step comprises: maintaining said sweetened stabilizing solution at a temperature of approximately between 80°-90° C. for a sufficient period of time to destroy microbiological contaminants.
Claim 5
Dependent Claim
10 words
The method of claim 1 wherein the sweetener comprises aspartame.
Claim 6
Dependent Claim
20 words
The method of claim 2 wherein the calcium ion sequestering agent is sodium hexametaphosphate, sodium citrate, EDTA or mixtures thereof.
Claim 7
Dependent Claim
52 words
The method of claim 1 wherein the stabilizing solution comprises about 3-8% low methoxyl pectin, about 2.0-7.0% high methoxyl pectin, about 0.2-2.5% sodium hexametaphosphate and about 0.1-0.75% aspartame and wherein the stabilizing solution is mixed with the prepared yogurt in a volume to volume ratio of solution to yogurt of about 1:3-7.5.
Claim 8
Dependent Claim
26 words
The method of claim 6 wherein the stabilizing solution further comprises an amount of sodium citrate effective to correct the salt balance of the gelled yogurt.
Claim 9
Dependent Claim
14 words
The method of claim 1 further comprising adding unsweetened fruit to the homogenized yogurt.
Claim 10
Dependent Claim
15 words
The method of claim 1 wherein the pH of the prepared yogurt is about 4-5.
Claim 11
Dependent Claim
20 words
The method of claim 5 wherein the ratio of low methoxyl pectin to calcium ion sequestering agent is about 1.5-4.5:1.
Claim 12
Dependent Claim
47 words
The method of claim 10 wherein the stabilizing solution comprises about 3.0-8.0% low methoxyl pectin, about 0.2-2.5% sodium hexametaphosphate and 0-1.5% sodium citrate, and wherein the stabilizing solution is mixed with the prepared yogurt in a volume to volume ratio of solution to yogurt of about 1-2.5-8.
References Cited (Backward Citations)
US3978243A
Cited
US4289788A
Cited
USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1987-02-06 | 1987-08-08 | 1988-02-07 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1991-02-06 | 1991-08-08 | 1992-02-07 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1995-02-06 | 1995-08-08 | 1996-02-07 | $7700.00 | Window Closed / Lapsed |