Ready-to-eat, low/no-fat puddings and process

This invention relates to ready-to-eat, low/no fat, packaged puddings in which calcium-sensitive, gelling hydrocolloids, such as sodium alginate, are utilized in the pudding formulation as a total or partial replacement for the fat component. A new process for preparing such puddings is also describ...

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Bibliographische Detailangaben
Hauptverfasser:	LOREN DONALD KING, RICHARD ROBERT LESHIK
Format:	Patent
Sprache:	eng
Schlagworte:	DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES MAKING THEREOF MILK OR CHEESE SUBSTITUTES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	This invention relates to ready-to-eat, low/no fat, packaged puddings in which calcium-sensitive, gelling hydrocolloids, such as sodium alginate, are utilized in the pudding formulation as a total or partial replacement for the fat component. A new process for preparing such puddings is also described.