Jamie C Shepard

US Patent:

20060240148, Oct 26, 2006

Filed:

Apr 13, 2005

Appl. No.:

11/104565

Inventors:

Duc Nguyen - Grand Prairie TX, US
Noe Rizo - Fort Worth TX, US
Jamie Shepard - Fort Worth TX, US
Barbara Gutierrez - Fort Worth TX, US

Assignee:

THE DANNON COMPANY, INC. - White Plains NY

International Classification:

A23C 9/12

US Classification:

426034000

Abstract:

A process for producing a fermented dairy product supplemented with fiber, especially a purified digestion resistant fiber such as maltodextrin, inulin or oligofructose. This process takes advantage of the naturally acidic nature and enzymatic properties of fermented milk products such as yogurt and specific mixing and blending steps which produce a product having a superior organoleptic and textural properties. A fermented dairy product supplemented with at least 1-5% fiber, especially, a purified digestion-resistant fiber such as maltodextrin, inulin or oligofructose.