DESC:2
SHELF-STABLE DESSERT PRODUCT AND METHOD FOR PRODUCING
THE SHELF-STABLE DESSERT PRODUCT
BACKGROUND
Technical Field
[0001] The present disclosure generally relates to food compositions 5 and more
particularly to a shelf-stable dessert product. Moreover, the present disclosure relates to a
method for producing the shelf-stable dessert product.
Description of the Related Art
[0002] In recent years, desserts business has become an important and rapidly
10 growing part of a food market. Desserts are a type of food that concludes a meal. A range of
international desserts is vast, including sweet baked goods (e.g., cakes), chilled desserts (e.g.,
puddings, mousses), and frozen desserts (e.g., ice creams). The desserts may be made with
single texture or flavor or may be made with different variations of taste, texture, and
appearance. Conventionally, the different variations of the desserts may be achieved by
15 providing different flavors and/or textures as separate layers. For example, a cake layer is
combined with a cream layer. This allows the consumers to feel the difference of the separate
layers, while consuming the desserts.
[0003] Now-a-days, shelf-life of the desserts is critical to gaining new sales in
today’s market as there is strong consumer demand for long shelf-life desserts, especially,
20 during poor economic times. The long shelf-life desserts are not only improving profits in a
commercial set-up, but also, ensures that the consumers are away from potentially dangerous
pathogens and bacteria. Hence, extending the shelf life of the desserts is of importance.
[0004] Many conventional desserts are prepared with at least one of synthetic or
natural preservatives for extending the shelf life of the desserts. These preservatives can
25 include at least one of antimicrobials, antioxidants and chelating agents and are used to
prevent microbial growth that causes spoilage and to slow changes in color, texture, and
flavor. However, these preservatives are not good for health as they cause food allergies and
negative reactions and may affect the quality or flavor of the desserts.
[0005] In some existing approaches, the desserts are prepared by applying heat
30 treatment before and/or after packing the desserts. Then, well-known preservative techniques
including refrigeration, cold storage, and freezing are used in extending the shelf-life of the
3
desserts. These techniques keep the desserts in proper shape without adding anything that
might cause unpleasant side effects and affect the flavor of the desserts. However, these
kinds of preservative technique are expensive and not available in many countries.
[0006] In addition to the above, packing of the desserts also influences the shelf-life
of the desserts. That is, many manual labors are involved for packing 5 the desserts via
standard packing machines, resulting in higher costs and increased time filling and packing.
This increased time also creates food-safety and shelf-life risks by increasing product
exposure to open air. Hence, still there is a need of finding the right solution for making the
desserts with extended shelf-life that could reach out the desserts to any corner of the world
10 and create economic solutions.
[0007] Therefore, there arises a need to address the aforementioned technical
drawbacks in existing technologies in developing the desserts with extended shelf-life
without any preservatives and cold storage techniques.
SUMMARY
15 [0008] In view of the foregoing, a shelf stable dessert product that includes at least
one dessert component filled in a container as at least one layer is provided. The shelf stable
dessert product includes (i) from 70% weight/weight (w/w) to 90% w/w of at least one
dessert base component as a first layer in the container. The at least one dessert base
component includes a dessert base composition that includes (a) from 50% w/w to 90% w/w
20 of at least one dairy-based component, (b) from 1.5% w/w to 10.5% w/w of a fat component,
(c) from 8% w/w to 25% w/w of at least one sweetening agent, (d) from 0.13% w/w to 1.5%
w/w of at least one stabilizing agent, (e) from 0.55% w/w to 3% w/w of at least one
emulsifying agent, and (f) from 0.88% w/w to 4% w/w of at least one thickening agent.
[0009] In some embodiments, the shelf stable dessert product includes at least one of
25 (i) from 4% w/w to 25% w/w of a filling composition, or (ii) from 0.05% w/w to 3.5% w/w
of at least one flavoring agent and essence, or (iii) a combination of the filling composition
and the at least one of flavoring agent and essence, as a second layer in the container or for
mixing with the at least one dessert base component to form a first dessert component. The
first dessert component is filled as the first layer in the container. The at least one of
30 flavoring agent and essence and the filling composition are selected based on a type of a
dessert component to be produced.
4
[0010] In some embodiments, the shelf stable dessert product includes at least one
second dessert component as at least one of a top layer, a bottom layer or an interface layer in
the container. The at least one second dessert component includes at one of a cake, cookies or
biscuits
[0011] In some embodiments, the shelf stable dessert product includes 5 one or more
dessert components with different variations and one or more filling compositions as one or
more layers in the container. The one or more dessert components are differed in at least one
of taste, flavor, texture, viscosity, density, biting characteristics, color or appearance. The one
or more dessert components are produced by incorporating different flavoring agents and
10 essences into the at least one dessert base component.
[0012] In some embodiments, the shelf stable dessert has a shelf life from 6 to 12
months at an ambient condition.
[0013] In some embodiments, the shelf stable dessert has a pH ranging from 5 to
7.75.
15 [0014] In some embodiments, the dessert base composition comprises from 0.05%
w/w to 0.3% w/w of salt.
[0015] In some embodiments, the filling composition comprises at least one filler,
sauce, or paste.
[0016] In some embodiments, the dessert base composition includes (a) from 50%
20 w/w to 90% w/w of a dairy-based component, wherein the least one dairy-based component
is obtained from (i) 5% w/w to 20% w/w of milk powder and 50% w/w to 70% w/w of water
or (ii) 50% w/w to 80% w/w of milk and remaining water, (b) from 1.5% w/w to 10.5 % w/w
of vegetable fat, (c) from 8% w/w to 25% w/w of the at least one sweetening agent that
includes (i) from 1.5% w/w to 10% w/w of liquid glucose, (ii) from 4% w/w to 24% w/w of
25 castor sugar, (iii) from 1.5% w/w to 12% w/w of sweetened condensed milk, and (iv) from
1.35% w/w to 8% w/w of glycerin, (d) from 0.4% w/w to 1.5% w/w of the at least one
stabilizing agent that includes (i) from 0.03% w/w to 0.5% w/w of xanthan gum, (ii) from
0.05% w/w to 0.5% w/w of carrageenan, and (iii) from 0.05% w/w to 0.3% w/w of carboxyl
methyl cellulose (CMC), (f) from 0.55% w/w to 3% w/w of the at least one emulsifying
30 agent that includes (i) from 0.25% w/w to 1% w/w of sunflower lecithin or soy lecithin, and
(ii) from 0.3% w/w to 2% w/w of glycerol monostearate (GMS) powder, and (g) from 0.88%
5
w/w to 4% w/w of at least one thickening agent that includes (i) from 0.8% w/w to 3% w/w
of sugar modified starch, (ii) from 0.08% w/w to 1% w/w of corn starch or custard powder.
[0017] In some embodiments, the container is at least one of a polypropylene
container, an ethylene-vinyl alcohol copolymer based container, or a glass jar, wherein the
container is retortable 5 or microwaveable.
[0018] According to a second aspect, a method of producing a shelf stable dessert
product that includes at least one dessert component filled in a container as at least one layer,
is provided. The method includes (i) producing at least one dessert base component that
includes (a) from 50% w/w to 90% w/w of at least one dairy-based component, (b) from
10 1.5% w/w to 10.5% w/w of a fat component, (c) from 8% w/w to 25% w/w of at least one
sweetening agent, (d) from 0.13% w/w to 1.5% w/w of at least one stabilizing agent, (e) from
0.55% w/w to 3% w/w of at least one emulsifying agent, and (f) from 0.88% w/w to 4% w/w
of at least one thickening agent, (ii) optionally preparing a filling composition that includes at
least one filler, sauce, or paste, (iii) mixing at least one of (a) from 4% w/w to 25% w/w of
15 the filling composition or (b) from 0.05% w/w to 3.5% w/w of at least one flavoring agent
and essence or (c) a combination of the filling composition and the at least one of flavoring
agent and essence with the at least one dessert base component to form a first dessert
component, (iv) pouring from 70% w/w to 90% w/w of the at least one dessert base
component or the first dessert component into the container as a first layer, (v) optionally
20 adding at least one of 4% w/w to 25% w/w of the filling composition or from 0.05% w/w to
3.5% w/w of the at least one flavoring agent above the at least one dessert base component or
the first dessert component as a second layer in the container, (vi) subjecting the container
with the at least one dessert base component or the first dessert component that is layered
with the filling composition or flavoring agent to a first pre-defined pressure at a first pre25
defined temperature for a first pre-defined time period to obtain a sterilized dessert product,
and (vii) cooling the sterilized dessert product in the container to a room temperature to
obtain the shelf stable dessert product.
[0019] In some embodiments, the method includes (i) producing one or more dessert
components in different variations by incorporating different flavoring agents and essences
30 into the at least one dessert base component, (ii) filling the one or more dessert components
in different variations and one or more filling compositions as one or more layers in the
6
container, and (iii) subjecting the container with the one or more dessert components in
different variations that is layered with the one or more filling compositions to the first predefined
pressure at the first pre-defined temperature for the first pre-defined time period to
obtain a sterilized dessert product. The one or more dessert components are differed in at
least one of taste, flavor, texture, viscosity, density, biting characteristics, 5 color or
appearance.
[0020] In some embodiments, producing the at least one dessert base component
includes (i) preparing a first mixture including (a) from 50% w/w to 90% w/w of the at least
one dairy-based component, (b) from 1.5% w/w to 6.5% w/w of the fat component, (c) from
10 1.5% w/w to 10% w/w of the first sweetening agent, (d) from 4% w/w to 24% w/w of the
second sweetening agent, and (e) from 0.05% w/w to 0.3% w/w of salt, (ii) preparing a
second mixture including (a) from 1.5% w/w to 12% w/w of a third sweetening agent, (b)
from 0.25% w/w to 1% w/w of a first emulsifying agent, and (c) from 0.3% w/w to 2% w/w
of a second emulsifying agent, (iii) preparing a third mixture by adding (a) from 0.8% w/w to
15 3% w/w of a first thickening agent, and (b) from 0.08% w/w to 1% w/w of a second
thickening agent with the second mixture, (iv) preparing a fourth mixture by heating (a) from
0.03% w/w to 0.50% w/w of a first stabilizing agent, (b) from 0.05% w/w to 0.50% w/w of a
second stabilizing agent, and (c) from 1.35% w/w to 8% w/w of a fourth sweetening agent in
water, (v) preparing a fifth mixture by adding the third mixture and the fourth mixture to the
20 first mixture, (vi) boiling the fifth mixture until the fifth mixture is thickened, and (vii)
cooling down the thickened fifth mixture to a room temperature to obtain the at least one
dessert base component.
[0021] In some embodiments, the shelf stable dessert product includes at least one
second dessert component as at least one of a top layer, a bottom layer or an interface layer in
25 the container, wherein the at least one second dessert component comprises at one of a cake,
cookies or biscuits
[0022] In some embodiments, the first pre-defined pressure is in a range 2 to 20
Pound-force per Square Inch (psi).
[0023] In some embodiments, the first pre-defined temperature is in a range 100 to
30 125º C (degree Celsius).
[0024] In some embodiments, the first pre-defined time period is in a range 15 to 50
7
minutes.
[0025] These and other aspects of the embodiments herein will be better appreciated
and understood when considered in conjunction with the following description and the
accompanying drawings. It should be understood, however, that the following descriptions,
while indicating preferred embodiments and numerous specific details thereof, 5 are given by
way of illustration and not of limitation. Many changes and modifications may be made
within the scope of the embodiments herein without departing from the spirit thereof, and the
embodiments herein include all such modifications.
BRIEF DESCRIPTION OF THE DRAWINGS
10 [0026] The embodiments herein will be better understood from the following detailed
description with reference to the drawings, in which:
[0027] FIG. 1 illustrates a food composition of at least one dessert base component of
a shelf-stable dessert product, according to some embodiments herein;
[0028] FIG. 2A is a visual representation of a damaged container with a dessert
15 product that is subjected to above 125º C (degree Celsius) and 20 Pound-force per Square
Inch (psi);
[0029] FIG. 2B is a visual representation of affected dessert product in a container
where concentration ranges of at least one dessert base component are changed;
[0030] FIGS. 3A-3B are flow diagrams that illustrate a method of producing a shelf20
stable dessert product, according to some embodiments herein; and
[0031] FIG. 4 is a flow diagram that illustrates a method of producing at least one
dessert base component, according to some embodiments herein.
DETAILED DESCRIPTION OF THE DRAWINGS
[0032] The embodiments herein and the various features and advantageous details
25 thereof are explained more fully with reference to the non-limiting embodiments that are
illustrated in the accompanying drawings and detailed in the following description.
Descriptions of well-known components and processing techniques are omitted so as to not
unnecessarily obscure the embodiments herein. The examples used herein are intended
merely to facilitate an understanding of ways in which the embodiments herein may be
30 practiced and to further enable those of skill in the art to practice the embodiments herein.
Accordingly, the examples should not be construed as limiting the scope of the embodiments
8
herein.
[0033] As mentioned, there remains a need for a dessert with extended shelf-life
without any preservatives and cold-storage techniques. Embodiments herein achieve this by
providing a food composition of a shelf-stable dessert product and a method of producing the
shelf-stable dessert product and its packaging. Referring now to the 5 drawings, and more
particularly to FIGS. 1 through 4, where similar reference characters denote corresponding
features consistently throughout the figures, preferred embodiments are shown.
[0034] The term "food composition" used herein refers to an edible composition
comprising edible materials, ingredients, additives, etc.
10 [0035] The term "dessert component" used herein refers to any dessert that is made
with a food composition and intended for ingestion by humans.
[0036] The term “dessert product” used herein refers to any product that is made
using at least one dessert component.
[0037] The term "ready-to-consume" used herein refers to a dessert which is
15 essentially ready for human consumption with minimal or no additional preparation such as
cooking, mixing, heating, etc.
[0038] The term “shelf stable dessert product” used herein refers to a dessert product
that can be safely stored at room temperature or "on the shelf".
[0039] The term “shelf-life” used herein refers to an amount of time a dessert product
20 remains acceptable for organoleptic, nutritional, and safety purposes, for a consumer or a
retailer.
[0040] The term “sweetening agent” used herein refers to is any compound or
substance that may provide sweetness to a composition.
[0041] The term “fat component” used herein refers to is any compound or substance
25 that provides nutrients to a composition.
[0042] The term “thickening agent” used herein refers to is any compound or
substance that may increase the viscosity of a composition.
[0043] The term “emulsifying agent” used herein refers to any compound or
substance that may enable mixing of two or more immiscible liquids.
30 [0044] The term “sugar modified starch” used herein refers to starch derivatives that
are prepared by treating native starch, for example, corn, maize, potato or wheat, physically,
9
enzymatically, or chemically to improve its ability to keep a texture and structure of a dessert
component or a dessert product.
[0045] The term “liquid glucose” used herein refers to an aqueous solution of
nutritive saccharide obtained by starch hydrolysis of carbohydrate source, for example, corn,
wheat or rice 5 as raw material.
[0046] The term “layer” used herein refers to a mass or a quantity of one or more
dessert component that has a specific texture and taste with homogenous appearance
throughout the layer.
[0047] The term “filling composition” used herein refers to any thick mixture that is
10 used above or below a dessert component or in between two dessert component or mixed
with the dessert component.
[0048] The term “flavoring agent and essence” used herein refers to any compound or
substance that is used to enhance the flavor of the dessert component. Depending on a type of
the dessert component, the flavoring agent or essence is selected.
15 [0049] The term “container” used herein refers to any receptacle or enclosure for
holding a product used in storage, packaging, and transportation, including shipping. The
container may be in any shape.
[0050] The term “top layer” used herein refers to a layer which is the highest layer in
a series of layers.
20 [0051] The term “bottom layer” used herein refers to a layer which is the lowest layer
in a series of layers.
[0052] The term “interface layer” used herein refers to a layer which is in between
any two layers
[0053] FIG. 1 illustrates a food composition of at least one dessert base component of
25 a shelf-stable dessert product, according to some embodiments herein. The at least one
dessert base component includes a dessert base composition or food composition that
includes (i) a dairy-based component, (ii) a fat component, (iii) one or more sweetening
agents, (iv) one or more stabilizing agents, (v) one or more emulsifying agents, (vi) one or
more thickening agents, and (vii) one or more flavoring agents and essences. The at least one
30 dessert base component further includes one or more additives. The one or more additives
10
may include at least one salt, a filling composition that includes one or more fillers, one or
more sauces, or one or more pastes, one or more coloring agents or combinations thereof.
[0054] The shelf-stable dessert product includes from 70% w/w to 90% w/w of the at
least one dessert base component as a first layer in the container. The shelf stable dessert
product further includes at least one of (i) from 4% w/w to 25% 5 w/w of the filling
composition or (ii) from 0.05% w/w to 3.5% w/w of at least one flavoring agent and essence,
or (iii) combination of the filling composition and the at least one of flavoring agent and
essence as a second layer in the container or for mixing with the at least one dessert base
component to form a first dessert component. The first dessert component (e.g., 70% to
10 100%) may be filled as the first layer or single layer in the container. Toppings may be added
above the first dessert component depending on a type of the first dessert component. The at
least one of flavoring agent and essence and filling composition may be selected based on a
type of a dessert component to be prepared. For example, if salted caramel pudding is to be
prepared, salted caramel flavor and essence is selected as the flavoring agent and essence.
15 Similarly, salted caramel filling, white Chocolate, and fresh cream are used to prepare the
filling composition or ganache.
[0055] The dairy-based component may be selected from a group consisting of:
whole milk, low-fat milk, skimmed milk, homogenized-milk, condensed milk, dried milk,
milk solids (e.g., mava), whole milk powder (WMP), skimmed milk powder (SMP), whey
20 protein concentrate, whey, milk protein concentrate, casein powder, lactose, butter, cream, or
combinations thereof. In some embodiments, the dairy-based component is SMP. In some
embodiments, the dairy-based component is whole-milk. The at least one dessert base
component may include the dairy-based component in a concentration ranging from 50%
weight by weight (w/w) to 90% w/w of milk and remaining water. In some embodiments, the
25 milk is pasteurized milk or tetra pack milk. Tetra pack milk is prepared by heating the milk at
a high temperature for a few seconds and then cooling down and immediately packing in the
tetra packs. This eliminates all the micro-organisms and pathogens present in the milk. In
some embodiments, the at least one dessert base component may include the dairy-based
component that is obtained from 5% w/w to 20% w/w of milk powder and 50% w/w to 70%
30 w/w of water. In some embodiments, the milk powder is SMP. When the milk powder is
mixed with water to make a milk base, reverse osmosis (RO) water is used in this process.
11
Milk as a basic ingredient or milk powder is purchased from distributors of branded milk and
milk powders companies like Amul India, Krishna Dairy, Govardhan and so on.
[0056] The fat component may be selected from a group consisting of: vegetable fat
including high oleic sunflower oil, non-hydrogenated vegetable oil including palm oil,
sunflower oil, peanut oil, palm kernel oil, coconut oil, rapeseed oil, canola 5 oil, corn oil,
safflower oil, soybean oil, cottonseed oil, and flaxseed oil, any refined vegetable oil, butter or
combinations thereof. In some embodiments, the fat component is vegetable fat. The at least
one dessert base component may include the fat component in a concentration ranging from
1.5% w/w to 6.5% w/w. The at least one dessert base component may include the fat
10 component in a concentration ranging from 1.5% w/w to 10.5% w/w.
[0057] The one or more sweetening agents may be selected from a group consisting
of: liquid glucose, glycerin, castor sugar, sweetened condensed milk, corn syrup, glucose
syrup solids, maltodextrin, cane sugar, maple syrup, coconut sugar, date syrup, honey,
sucrose, fructose, icing sugar, sucralose, aspartame, acesulfame-K, stevia, glycyrrhizin,
15 cyclamate, erythritol, xylitol or combinations thereof. In some embodiments, the one or more
sweetening agents include a first sweetening agent, a second sweetening agent, a third
sweetening agent, and a fourth sweetening agent. The first sweetening agent may be the
liquid glucose. The second sweetening agent may be the castor sugar. The third sweetening
agent may be the sweetened condensed milk. The fourth sweetening agent may be the
20 glycerin. The at least one dessert base component may include the one or more sweetening
agents in a concentration ranging from 8% w/w to 25% w/w. The first sweetening agent may
be in a concentration ranging from 1.5% w/w to 10% w/w, the second sweetening agent may
be in a concentration ranging from 4% w/w to 24% w/w, the third sweetening agent may be
in a concentration ranging from 1.5% w/w to 12% w/w, and the fourth sweetening agent may
25 be in a concentration ranging from 1.35% w/w to 8% w/w.
[0058] The one or more stabilizing agents may be selected from a group consisting
of: xanthan gum, carrageenan, liquid glucose, carboxyl methyl cellulose (CMC), guar gum,
gelatin, or any other component with stabilizing property or combinations thereof. The one or
more stabilizing agents may be added to the at least one dessert base component to maintain
30 emulsion, to prevent separation of components of a final dessert product and to give the final
dessert product with a firmer texture. In some embodiments, the one or more stabilizing
12
agents include a first stabilizing agent, a second stabilizing agent, and a third stabilizing
agent. The first stabilizing agent may be the xanthan gum. The second stabilizing agent may
be the carrageenan. The third stabilizing agent may be the CMC. The at least one dessert base
component may include the first stabilizing agent in a concentration ranging from 0.03% w/w
to 0.5% w/w the second stabilizing agent in a concentration ranging 5 from 0.05% w/w to
0.50% w/w, and the third stabilizing agent in a concentration ranging from 0.05% w/w to
0.30% w/w.
[0059] The one or more emulsifying agents may be selected from a group consisting
of: sunflower lecithin, soy lecithin liquid, glycerol monostearate (GMS) powder, diacetyle
10 tartaric of mono- and diglycerides of fatty acids (472E) (DATEM), egg yolk, polyglycerol
ester (PGE), sorbitan ester (SOE), propylene glycol fatty acid ester (PG ester/PGME),
monoglyceride (MG), calcium stearoyl di laciate (CSL), or combinations thereof. The one or
more emulsifying agents may be added to the at least one dessert base component to assist in
blending and emulsification of ingredients and to improve the texture of the final dessert
15 product. In some embodiments, the one or more emulsifying agents include a first
emulsifying agent and a second emulsifying agent. The first emulsifying agent may be the
sunflower lecithin or the soy lecithin and the second emulsifying agent may be the GMS
powder. The first emulsifying agent may be added to the at least one dessert base component
in a concentration ranging from 0.25% w/w to 1% w/w and the second emulsifying agent
20 may be added to the at least one dessert base component in a concentration ranging from
0.3% w/w to 2% w/w.
[0060] The one or more thickening agents may be selected from a group consisting
of: sugar modified starch, corn starch, custard powder, roquette clearam, tapioca starch,
resistant starch or any other component with thickening property or combinations thereof.
25 The one or more thickening agents may be added to the at least one dessert base component
to increase viscosity and thicken the final dessert product without altering its taste. In some
embodiments, the one or more thickening agents include a first thickening agent and a
second thickening agent. The first thickening agent may be the sugar modified starch. The
second thickening agent may be the corn starch. The at least one dessert base component may
30 include the first thickening agent in a concentration ranging from 0.8% w/w to 3% w/w and
the second thickening agent in a concentration ranging from 0.08% w/w to 1% w/w.
13
[0061] The one or more flavoring agents and essences may be added to the at least
one dessert base component to enhance the taste and to prepare the final dessert product with
different variations. The one or more flavoring agents and essences may be selected from a
group consisting of: saffron essence, rasmalai essence, dry fruit essence, hazelnut chocolate
essence, caramel essence, salted caramel flavor or essence, vanilla essence, 5 milk essence,
cream flavor, cream essence, pineapple flavor, pineapple concentrate, alpenlebe flavor,
coffee, raspberry flavor, strawberry flavor, citrus fruit flavor, liqueur flavor, chocolate
hazelnut powder, hazelnut pieces, any other natural flavoring agent, any other natural
identical flavoring agent, any other artificial flavoring agent, or combinations thereof. In
10 some embodiments, the one or more flavoring agents and essences may be added to the at
least one dessert base component in a concentration ranging from 0.05% w/w to 2% w/w.
[0062] The salt may include sodium chloride, table salt, baking soda or any other
food-grade inorganic salts. The salt may be added to the at least one dessert base component
in a concentration ranging from 0.05% w/w to 0.3% w/w. The one or more fillers, one or
15 more sauces, and one or more pastes may be selected from a group consisting of: chocolate
covertures, condensed milk, milk, pineapple chunks, pineapple jam, filling milk, castor sugar,
hazelnut paste, fresh cream, salted caramel filling, white chocolate, pista, hazelnut pieces, or
combinations thereof. The one or more coloring agents may include at least one of yellow
color, kesari color, raspberry color, any other food coloring agent (natural coloring agent or
20 synthetic coloring agent) or combinations thereof.
[0063] In some embodiments, the at least one dessert base component includes (i)
from 50% w/w to 90% w/w of whole milk, (ii) from 1.5% w/w to 10.5 % w/w of vegetable
fat, (iii) from 8% w/w to 25% w/w of the at least one sweetening agent that includes (a)1.5%
w/w to 10% w/w of liquid glucose, (b) 4% w/w to 24% w/w of castor sugar, (c) 1.5% w/w to
25 12% w/w of sweetened condensed milk, and (d) 1.35% w/w to 8% w/w of glycerin, (iv) from
0.4% w/w to 1.5% w/w of the at least one stabilizing agent that includes (a) 0.03% w/w to
0.5% w/w of xanthan gum, (b) 0.05% w/w to 0.5% w/w of carrageenan, (c) 0.05% w/w to
0.3% w/w of CMC, (v) from 0.55% w/w to 3% w/w of the at least one emulsifying agent that
includes (a) 0.25% w/w to 1% w/w of sunflower lecithin or soy lecithin, (b) 0.3% w/w to 2%
30 w/w of GMS powder, (c) 0.8% w/w to 3% w/w of sugar modified starch, (d) 0.08% w/w to
1% w/w of corn starch or custard powder, (vi) 0.05% w/w to 0.3% w/w of salt, (vi) 0.05%
14
w/w to 2% w/w of one or more flavoring agents and essences and the rest being the additives
including the one or more fillers, the one or more sauces, or the one or more pastes. The at
least one dessert base component may be devoid of preservatives.
[0064] The at least one dessert base component may be formulated into one or more
dessert components to obtain the shelf-stable dessert product with one or 5 more layers of the
dessert components. The one or more dessert components may be in different variations. The
variations may include at least one of taste, texture, density, viscosity, biting characteristics,
color or appearance. The one or more dessert components may be in a form of at least one
solid, liquid, semi-solid, viscous fluid, bubbly fluid or any other suitable form. The one or
10 more dessert components may be sweet baked goods, such as cakes, puddings, mousses,
flans, biscuits, cookies, buns, breads, pastries or any snacks taking after meal.
[0065] In some embodiments, the one or more dessert components are filled in a
heat-resistant container as one or more layers. The one or more dessert components may be
filled one above another to form the one or more layers. The container may be a cup, a
15 vessel, a glass jar, retort pouches, or any other container with any shape and dimensions. The
container may be made from polypropylene-ethylene vinyl alcohol (PP-EVOH) polymer.
The container may be in a white color, a pearl color, a black color, a blue color, a red color,
transparent, an orange color, or a custom-made color. The container is retortable, and
microwaveable. The container is suitable for direct food contact.
20 [0066] The one or more dessert components that are filled in the heat-resistant
container are subjected to a retort sterilization process. In some embodiments, the retort
sterilization process includes subjecting the one or more dessert components that are filled in
the heat-resistant container to a pre-defined pressure at a pre-defined temperature for a predefined
time period. In some embodiments, the pre-defined pressure is ranging from 2 to 20
25 psi (Pound-force per Square Inch). In some embodiments, the pre-defined pressure is ranging
from 2 to 20 psi. The pre-defined temperature is ranging from 100 to 125º C (Celsius). The
pre-defined time period is ranging from 15 to 50 minutes. The retort sterilization process may
be carried out using retort machines. After the retort sterilization process, the one or more
dessert components that are filled in the heat-resistant container are then cooled to a room
30 temperature to obtain the shelf stable dessert product which has a long shelf life.
15
[0067] In some embodiments, the shelf stable dessert includes at least one second
dessert component as at least one of a top layer, a bottom layer or an interface layer in the
container, wherein the at least one second dessert component comprises at one of a cake,
cookies or biscuits.
[0068] In some embodiments, the cake includes (a) from 12% w/5 w to 20% w/w of the
at least one dairy-based component, (b) from 13% w/w to 21% w/w of the fat component, (c)
from 20% w/w to 33% w/w of the at least one sweetening agent, (d) from 19% w/w to 30.1%
w/w of a flour-based component, (e) from 0.2% w/w to 1.65% w/w of the at least one
emulsifying agent, (f) from 0.48% w/w to 1.27% w/w of at least one leavening agent, (g)
10 from 8% w/w to 15% w/w of water, and (h) at least one flavoring agent and essence. The
second dessert component may be placed as the first layer in the container, thereafter the at
least one dessert base component or a first dessert component may be filled as a second layer.
The second dessert component may be a cake.
[0069] In some embodiments, the cake includes (a) from 12% w/w to 20% w/w of a
15 dairy-based component, (b) from 13% w/w to 21% w/w of an oil-based component, (c) from
20% w/w to 33% w/w of the at least one sweetening agent that includes (i) from 18% w/w to
29% w/w of castor sugar, and (ii) from 1.8% w/w to 3.1% w/w of glycerin, (d) from 19%
w/w to 30.1% w/w of all-purpose flour, (e) from 0.2% w/w to 1.65% w/w of the at least one
emulsifying agent that includes (i) from 0.5% w/w to 1.2% w/w of glycerol monostearate
20 (GMS) powder, and (ii) from 0.15% w/w to 0.45% w/w of sunflower lecithin powder, (f)
from 0.48% w/w to 1.27% w/w of at the least one leavening agent that includes (i) 0.3% w/w
to 0.9% w/w of baking powder, and (ii) from 0.18% w/w to 0.37% w/w of baking soda, and
(g) from 8% w/w to 15% w/w of water.
[0070] In some embodiments, the shelf-stable dessert product includes (i) from 15%
25 w/w of 25% w/w of second dessert component as the first layer in the container (ii) from
70% w/w to 90% w/w of the at least one dessert base component or the first dessert
component above the second dessert component as the second layer, and (iii) optionally,
adding from 10% w/w to 15% w/w of the filling composition or from 0.05% w/w to 3.5%
w/w of the at least one flavoring agent above the at least one dessert base component or the
30 first dessert component as a third layer in the container. Optionally, the second dessert
component added as toppings.
16
[0071] The shelf-stable dessert product may be in a ready-to-consume form. The
shelf-stable dessert product may be formed as single layer. In some embodiments, the shelfstable
dessert product includes at least two layers and the at least two layers are different in
variations. In some embodiments, the at least two layers are dessert component which are
separated by the filling composition. The shelf-stable dessert product 5 has pH in range
between 5 to 7.75. In some embodiments, the shelf-stable dessert product has a shelf life of
about 6 to 12 months in ambient temperatures up to 45 degrees Celsius (ºC). The shelf stable
dessert product includes F0 value in a range from 4 to 7.
[0072] In some embodiments, the one or more dessert components with different
10 variations are obtained by changing the flavoring agent of the at least one dessert base
component and adding the one or more fillers, sauces, or pastes based on a type of the dessert
component to be produced. In some exemplary embodiments, the one or more dessert
components includes pineapple pudding, salted caramel pudding, caramelized rabri, rasmalai
pudding, gulab jamun pudding, chocolate pudding, cake, cream, kulfi pudding, dry fruit
15 pudding or a cheese cake, hazelnut chocolate pudding. Regardless of the form, the one or
more dessert components made with the at least one dessert base component is stable for
extended periods of time at an ambient condition. For example, salted caramel pudding is
obtained by mixing salted caramel filling, white chocolate, fresh cream, and salted caramel
flavor with the at least one dessert base component. Similarly, pineapple upside down is
20 prepared by placing vanilla cake (second dessert component) in the container after soaking
the cake in milk, placing common pudding (at least one dessert base component) that is
mixed with pineapple chunks, yellow colour, and pineapple essence above the cake.
[0073] FIG. 2A is a visual representation of a damaged container 200 with a dessert
product that is subjected to above 125º C (degree Celsius) and 20 Pound-force per Square
25 Inch (psi). The dessert product includes the food composition as described in FIG. 1. As
shown in the FIG. 2A, changes in a sterilization condition such as above 125º C and 20 psi
affects shape of the container as well as affects viscosity, consistency, taste and flavor and
shelf life of the dessert product, thereby the dessert product is not suitable for consumption.
A group of people who have tasted the dessert product (which is exposed above 125º C and
30 20 psi) confirms that the dessert product is unpalatable. Similarly, exposing the container
with the dessert product below 100º C and below 2 psi affect the shelf life of the dessert
17
product. Varying exposure time also affect the container shape and viscosity, consistency,
taste and flavor and shelf life of the dessert product. Accordingly, the method of the present
disclosure is advantageous in that the method enables to produce the dessert product with the
shelf life from 6 to 12 months at an ambient condition and enables to maintain the viscosity,
consistency, taste and flavor of the 5 dessert product.
[0074] FIG. 2B is a visual representation of affected dessert product 250 in a
container where concentration ranges of the at least one dessert base component are changed.
The dessert product 250 is made by increasing the concentration ranges of each component in
the dessert base composition as described in the FIG. 1. As shown in the FIG. 2B, changes in
10 the concentration ranges of each component in the dessert base composition affects viscosity,
consistency, taste and flavor and shelf life, thereby results in unpalatable dessert product 250.
Accordingly, each component at a given concentration in the dessert base composition
synergistically produces the dessert product with the shelf life from 6 to 12 months at an
ambient condition and enables to maintain the viscosity, consistency, taste and flavor of the
15 dessert product, after exposing the sterilization condition that includes a temperature of 100
to 125º C, a pressure of 2 to 20 psi, and time of 15 to 50 minutes. For example, a higher
percentage (>90%) of dairy-based component creates unstable dessert product, while lower
percentage of (<50%) of dairy-based component creates undesired flavor and taste to the
dessert product. A higher percentage (>10.5%) of fat component creates unhealthy dessert
20 product and does not retain texture of the dessert product, while lower percentage of (<1.5%)
of fat component creates affect taste and texture. A higher percentage (>25%) of stabilizing
agents creates very stiff and firm dessert product, while lower percentage of (<0.55%) of
stabilizing agents creates very loose dessert product which does not have a structure. A
higher percentage (>3%) of emulsifying agents is undesired for human health, while lower
25 percentage of (<0.55%) of emulsifying agents does not provide homogenous mixture as
components in different phases do not mix with each other and excessive syneresis will
occur. A higher percentage (>4%) of thickening agents creates more solid components and
firm structure to the dessert component, while lower percentage of (<0.88%) of thickening
agents creates very liquid dessert product, which is not suitable for consumption.
30 [0075] FIGS. 3A and 3B are flow diagrams that illustrate a method of producing a
shelf-stable dessert product, according to some embodiments herein. At step 302, at least one
18
dessert base component that includes (a) from 50% weight/weight (w/w) to 90% w/w of at
least one dairy-based component, (b) from 1.5% w/w to 10.5% w/w of a fat component, (c)
from 8% w/w to 25% w/w of at least one sweetening agent, (d) from 0.13% w/w to 1.5%
w/w of at least one stabilizing agent, (e) from 0.55% w/w to 3% w/w of at least one
emulsifying agent, and (f) from 0.88% w/w to 4% w/w of at least one thickening 5 agent, is
produced. At step 304, a filling composition that comprises at least one filler, sauce, or paste
is optionally prepared. At step 306, at least one of (a) from 4% w/w to 25% w/w of the filling
composition or (b) from 0.05% w/w to 3.5% w/w of at least one flavoring agent and essence,
or (c) a combination of the filling composition and the at least one of flavoring agent and
10 essence is mixed with the at least one dessert base component to form a first dessert
component. At step 308, from 70% w/w to 90% w/w of the at least one dessert base
component or the first dessert component is poured into a container as a first layer. At step
310, at least one of from 4% w/w to 25% w/w of the filling composition or from 0.05% w/w
to 3.5% w/w of the at least one flavoring agent is added above the at least one dessert base
15 component or the first dessert component as a second layer in the container. At step 312, the
container with the at least one dessert base component or the first dessert component that is
layered with the filling composition or flavoring agent is subjected to a first pre-defined
pressure at a first pre-defined temperature for a first pre-defined time period to obtain a
sterilized dessert product. At step 314, the sterilized dessert product in the container is cooled
20 to a room temperature to obtain the shelf stable dessert product.
[0076] In some embodiments, 0.05% w/w to 2% w/w of the one or more flavoring
agents and essences and one or more fillers, sauces, and pastes are added to each dessert base
component to obtain the one or more dessert components with different variations. The
flavoring agent and essence may or may not be the same for each dessert base mixture. The
25 one or more dessert components with different variations are filled in the container one above
another as one or more layers. For example, a first dessert component prepared with a first
flavoring agent is added to the container as a first layer and a second dessert component
prepared with a second flavoring agent is added above the first dessert component as a
second layer. The first and second flavoring agents are different; thereby the first and second
30 dessert components are different. The one or more dessert components may be filled in the
heat-resistant container either manually or using automatic machines.
19
[0077] In some embodiments, the shelf stable dessert product includes at least one
second dessert component as at least one of a top layer, a bottom layer or an interface layer in
the container. The at least one second dessert component comprises at one of a cake, cookies
or biscuits.
[0078] In some embodiments, the method includes producing the 5 cake that includes
(a) from 12% w/w to 20% w/w of the at least one dairy-based component, (b) from 13% w/w
to 21% w/w of the fat component, (c) from 20% w/w to 33% w/w of the at least one
sweetening agent, (d) from 19% w/w to 30.1% w/w of a flour-based component, (e) from
0.2% w/w to 1.65% w/w of the at least one emulsifying agent, (f) from 0.48% w/w to 1.27%
10 w/w of at least one leavening agent, (g) from 8% w/w to 15% w/w of water, and (h) at least
one flavoring agent and essence.
[0079] In some embodiments, producing the cake includes (i) preparing a first
homogenous mixture by mixing the (a) from 10% w/w to 20% w/w of the fat component (b)
from 20% w/w to 30% w/w of a second sweetening agent, (c) from 0.5% w/w to 1% w/w of
15 a first emulsifying agent, and (d) from 0.5% w/w to 1% w/w of a second emulsifying agent,
(ii) preparing a second homogenous mixture by mixing the (a) from 10% w/w to 20% w/w of
the flour-based component, (b) from 0.15% w/w to 0.5% w/w of at least one essence, (c)
from 0.4% w/w to 0.80% w/w of a first leavening agent, and (d) from 0.1% w/w to 0.5% w/w
of a second leavening agent, (iii) preparing a third homogenous mixture by mixing (a) from
20 10% weight/weight (w/w) to 20% w/w of the at least one dairy-based component, (b) from
0.5% w/w to 0.9% w/w of at least one flavoring agent, and (c) from 1.5% w/w to 3% w/w of
a fourth sweetening agent, and (iv) producing the cake by mixing the first homogenous
mixture, the second homogenous mixture, and the third homogenous mixture to form a
second dessert based homogenous mixture, and baking the homogenous mixture at a second
25 predefined temperature in a range from 160 to 170º C (degree Celsius) for a second
predefined time period in a range from 20 to 30 minutes.
[0080] In some embodiments, the method includes (i) soaking the cake with the at
least one dairy-based component, (ii) placing from 15% w/w of 25% w/w of soaked cake as
the first layer in the container, (iii) pouring from 70% w/w to 90% w/w of the at least one
30 dessert base component or the first dessert component above the soaked cake as the second
layer, and (iv) optionally, adding from 10% w/w to 15% w/w of the filling composition or
20
from 0.05% w/w to 3.5% w/w of the at least one flavoring agent above the at least one
dessert base component or the first dessert component as a third layer in the container.
[0081] FIG. 4 is a flow diagram that illustrates a method of producing at least one
dessert base component, according to some embodiments herein. At step 402, a first mixture
comprising (a) from 50% w/w to 90% w/w of the at least one dairy-based 5 component, (b)
from 1.5% w/w to 6.5% w/w of the fat component, (c) from 1.5% w/w to 10% w/w of the
first sweetening agent, (d) from 4% w/w to 24% w/w of the second sweetening agent, and (e)
from 0.05% w/w to 0.3% w/w of salt is prepared. At step 404, a second mixture comprising
(a) from 1.5% w/w to 12% w/w of a third sweetening agent, (b) from 0.25% w/w to 1% w/w
10 of a first emulsifying agent, and (c) from 0.3% w/w to 2% w/w of a second emulsifying agent
is prepared. At step 406, a third mixture is prepared by adding (a) from 0.8% w/w to 3% w/w
of a first thickening agent, and (b) from 0.08% w/w to 1% w/w of a second thickening agent
with the second mixture. At step 408, a fourth mixture is prepared by heating (a) from 0.03%
w/w to 0.50% w/w of a first stabilizing agent, (b) from 0.05% w/w to 0.50% w/w of a second
15 stabilizing agent, and (c) from 1.35% w/w to 8% w/w of a fourth sweetening agent in water.
At step 410, a fifth mixture is prepared by adding the third mixture and the fourth mixture to
the first mixture. At step 412, the fifth mixture is boiled until the fifth mixture is thickened.
At step 414, the thickened fifth mixture is cooled to a room temperature to obtain the at least
one dessert component.
20 [0082] The first sweetening agent may be a liquid glucose. The second sweetening
agent may be a castor sugar. The third sweetening agent may be a condensed milk. The
fourth sweetening agent may be a glycerin. The first thickening agent may be a sugar
modified starch. The second thickening agent may a corn starch or custard powder. The first
emulsifying agent may be a sunflower lecithin. The second emulsifying agent may be a
25 glycerol monostearate (GMS) powder. The first stabilizing agent may be a xanthan gum. The
second stabilizing agent may be a carrageenan. The third stabilizing agent may be carboxyl
methyl cellulose (CMC).
[0083] In some embodiments, the at least one dessert base component is prepared
using the following ingredients as shown in Table 1 by the method as disclosed in FIG. 4.
30 The at least one dessert base component may be a common pudding which may be used to
prepare one or more pudding varieties.
21
[0084] Table 1: Dessert base composition
Ingredients of dessert base
component
% weight in 100
grams
Milk 65-95
Vegetable fat 1.5 to 6.5
Liquid glucose 1.5 to 10
Condensed milk 1.5 to 12
Glycerin 1.35 to 8
Castor sugar 4 to 24
Sugar modified starch 0.8 to 3
Corn starch 0.08 to 1
Sunflower lecithin 0.25% to 1%
GMS powder 0.3 to 2
Xanthan gum 0.03 to 0.50
Carrageenan 0.05 to 0.5
CMC 0.05 to 0.3
Salt 0.05 to 0.3
Vanilla Essence 0.1 to 0.2
Milk Essence 0.1 to 1
Cream Flavour 0.1 to 1
[0085] The dessert base component prepared using the ingredients of Table 1 may be
used to prepare one or more shelf-stable dessert products. For example, a salted caramel
pudding dessert is prepared using the following ingredients as shown in Table 2.
[0086] Table 2: Composition of Salted 5 caramel pudding
Ingredients of Salted caramel
pudding
% weight in 100
grams
Dessert base component (as shown
in Table 1)
60 to 85
Salted caramel filling 12 to 30
22
White chocolate 5 to 20
Fresh Cream 3 to 10
Salted caramel flavor 0.10 to 0.5
Carmol flavor 0.1 to 0.5
[0087] The salted caramel pudding dessert is prepared by (i) mixing white chocolate
and fresh cream with the at least one dessert base component that is prepared using the
ingredients of Table 1, (ii) adding salted caramel filling, salted caramel flavor, and carmol
flavor to the prepared mixture to prepare a pudding, (iii) pouring the pudding in the
container, and (iv) layering the pudding in the container with the salted caramel 5 on the top.
[0088] In some alternate embodiments, the salted caramel pudding dessert is obtained
by (i) preparing a white chocolate ganache by mixing the white chocolate and fresh cream,
(ii) preparing a salted caramel filling mixture by mixing the salted caramel filling, salted
caramel flavor, and Carmel flavor, (iii) folding the white chocolate ganache into the dessert
10 base component prepared using the ingredients of Table 1 to obtain a pudding, (iv) pouring
the pudding into the container and layering the pudding in the container with the salted
caramel filling mixture, (v) sealing the container, (vi) subjecting the container to the retort
sterilization process that includes a temperature of 100 to 125º C, a pressure of 2 to 20 psi,
and time of 15 to 50 minutes, and (vii) cooling the sterilized salted caramel pudding dessert
15 in the container to the room temperature. The salted caramel pudding dessert has longer
shelf-life from 6 months to 9 months at the ambient temperature. In some embodiments, the
salted caramel pudding dessert has longer shelf-life from 6 months to 12 months at the
ambient temperature.
[0089] In some embodiments, a vanilla cake (second dessert component) is prepared
20 using the following ingredients of Table 3 and used in the preparation of the one or more
desserts products.
[0090] Table 3: Composition of Vanilla cake
Ingredients of Vanilla Cake
% weight in 100
grams
Refined oil 13 to 21
23
Milk 12 to 20
Castor sugar 18 to 29
All-purpose flour 19 to 30.1
GMS powder 0.5 to 1.2
Sunflower lecithin powder 0.15 to 0.45
Glycerin 1.8 to 3.1
Vanilla Essence 1.7 to 3.8
Baking powder 0.3 to 0.9
Water 6.8 to 12.5
Baking soda 0.18 to 0.37
Vinegar 0.4 to 0.9
[0091] The ingredients in the Table 3 may be mixed together to form a homogenous
mixture in a baking pan and baked for 25 minutes at 165 degree Celsius to obtain the vanilla
cake. The vanilla cake may be used to prepare the one or more shelf-stable dessert products
of the present disclosure.
[0092] In some exemplary embodiments, one or more dessert products 5 such as salted
caramel pudding dessert, hazelnut pudding dessert, and mud pie dessert are prepared using
the food composition of FIG. 1 and the method of FIG. 3A-3B and 4 according to the
embodiments herein and stored at a room temperature. The prepared dessert products were
undergone a laboratory test to monitor chemical and microbiological attributes of the dessert
10 product that act as indicators of its quality over a defined period of time at pre-determined
time interval and the results were submitted in Table 4. An accelerated shelf-life studies are
performed in order to evaluate the shelf life of the dessert product. Accelerated shelf life
testing is a form of stability testing in which a product is stored at elevated stress conditions
to rapidly increase the rate of deterioration. The accelerated shelf life study which is
15 universally accepted method, allows a reduction in the time needed to estimate dessert
product shelf life. Accordingly, shelf life study under accelerated conditions from 0 to 3
months enables to evaluate shelf life up to 9 months.
[0093] Table 4: Pathogen analysis on dessert products
24
S.
No.
Microbial
Parameters
Results
Units
0 day
1st
month
2rd
month
3rd month
Sample Name: Salted caramel pudding dessert
pH 6.41 6.46 6.13 6.41
1. Total Plate Count <10 <10 <10 <10
colony
forming unit
per gram
(cfu/g)
2. Coliform Count <10 <10 <10 <10 cfu/g
3.
Staphylococcus
aureus
Absent Absent Absent Absent per 25g
4. Salmonella Spp. Absent Absent Absent Absent per 25g
5.
Yeast and Mould
Count
<10
Absent Absent Absent
cfu/g
Sample Name: Pudding- Choco Hazelnut
pH 6.46 6.43 6.20 6.46
1. Total Plate Count <10 <10 <10 <10 cfu/g
2. Coliform Count <10 <10 <10 <10 cfu/g
3.
Staphylococcus
aureus
Absent Absent Absent Absent per 25g
4. Salmonella Spp. Absent Absent Absent Absent per 25g
5.
Yeast and Mould
Count
<10 <10 <10 <10 cfu/g
Sample Name: Pudding-Mud pie
pH 6.81 6.76 6.5 6.83
1. Total Plate Count <10 <10 <10 <10 cfu/g
2. Coliform count <10 <10 <10 <10 cfu/g
3.
Staphylococcus
aureus
Absent Absent Absent Absent per 25g
25
[0094] From the Table 4, it is observed that the dessert products are free-from
pathogens such as Staphylococcus aureus and Salmonella spp., even the dessert products are
stored at the room temperature from 0 to 9 months. Further, the dessert products contain very
low amount of total plate, coliform, yeast and mould counts (i.e., below 10cfu/g) from 0 to 9
months. Hence, the dessert products prepared according to the embodiments 5 herein are shelfstable
and do not need any refrigeration. The pH of the dessert products is stable through out
the study. Further, the sensory profile of the dessert products in table 4 is maintained from 0
to 12 months which is tested by giving the dessert products to people to taste. The dessert
products are shelf stable at room temperature with test results up to 48 degrees and at 75
10 percent humidity, the dessert products can also be refrigerated without change of taste
profiles.
[0095] The shelf-stable dessert product is free from preservatives. Hence, the shelfstable
dessert product does not cause any food allergies on consumption. Though the shelfstable
dessert product does not contain any microbial growth preventing agents such as
15 preservatives, the shelf-stable dessert product has longer shelf-life as it is prepared using the
food composition with right concentrations of emulsifiers and stabilizers and subjected to the
optimized retort sterilization process. The retort sterilization process helps to retort flavors
and enhance the shelf life of the shelf-stable dessert product by preventing the microbial or
pathogen development. Hence, the shelf-stable dessert product is storable at room
20 temperature and transportable without any expensive cold preservative techniques, which in
turn eliminates the use of refrigeration and cold storage. Therefore, the consumption of
electricity is also minimized.
[0096] As the shelf-stable dessert product is prepared and then sterilized in a servable
heat-resistant container (e.g., cups/jars) directly, the contamination/shelf-life risk during
25 filling and packing is eliminated. This further facilitates easy transport and/or storage of the
shelf-stable dessert product and enables the consumers to consume the shelf-stable dessert
product directly just by peeling a lid of the heat-resistant container without any further
4. Salmonella Spp. Absent Absent Absent Absent per 25g
5.
Yeast and Mould
Count
<10 <10 <10 <10 cfu/g
26
processing like cooking or reheating. The shelf-stable dessert product is prepared with
different layers with different variation in tastes or textures. This enables the consumers to
experience different tasted or textured desserts in a single product during consumption. As
the shelf-stable dessert product has extended shelf-life at the room temperature, it can create
a huge market in food service and hotel industries, travels, and weddings 5 where it minimizes
the food wastage and electricity. Further, the shelf-stable dessert product can be reached out
to any corner of the world and create economic solutions with its longer shelf-life.
[0097] The foregoing description of the specific embodiments will so fully reveal the
general nature of the embodiments herein that others can, by applying current knowledge,
10 readily modify and/or adapt for various applications such specific embodiments without
departing from the generic concept, and, therefore, such adaptations and modifications
should and are intended to be comprehended within the meaning and range of equivalents of
employed herein is for the purpose of description and not of limitation. Therefore, while the
embodiments herein have been described in terms of preferred embodiments, those skilled in
15 the art will recognize that the embodiments herein can be practiced with modification within
the spirit and scope.
,CLAIMS:I/We claim:
1. A shelf stable dessert product that comprises at least one dessert component 1 filled in a
2 container as at least one layer, characterized in that the shelf stable dessert product comprises:
3 (i) from 70% weight/weight (w/w) to 90% w/w of at least one dessert base component as
4 a first layer in the container, wherein the at least one dessert base component comprises a dessert
5 base composition that comprises (a) from 50% w/w to 90% w/w of at least one dairy-based
6 component, (b) from 1.5% w/w to 10.5% w/w of a fat component, (c) from 8% w/w to 25% w/w
7 of at least one sweetening agent, (d) from 0.13% w/w to 1.5% w/w of at least one stabilizing
8 agent, (e) from 0.55% w/w to 3% w/w of at least one emulsifying agent, and (f) from 0.88% w/w
9 to 4% w/w of at least one thickening agent.
1 2. The shelf stable dessert product as claimed in claim 1, wherein the shelf stable dessert product
2 comprises at least one of (i) from 4% w/w to 25% w/w of a filling composition, or (ii) from
3 0.05% w/w to 3.5% w/w of at least one flavoring agent and essence, or (iii) a combination of the
4 filling composition and the at least one of flavoring agent and essence, as a second layer in the
5 container or for mixing with the at least one dessert base component to form a first dessert
6 component, wherein the first dessert component is filled as the first layer in the container,
7 wherein the at least one of flavoring agent and essence and the filling composition are selected
8 based on a type of a dessert component to be produced.
1 3. The shelf stable dessert product as claimed in claim 1, wherein the shelf stable dessert product
2 comprises at least one second dessert component as at least one of a top layer, a bottom layer or
3 an interface layer in the container, wherein the at least one second dessert component comprises
4 at one of a cake, cookies or biscuits.
1 4. The shelf stable dessert product as claimed in claim 1, wherein the shelf stable dessert product
2 comprises one or more dessert components with different variations and one or more filling
3 compositions as one or more layers in the container, wherein the one or more dessert components
4 are differed in at least one of taste, flavor, texture, viscosity, density, biting characteristics, color
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or appearance, wherein the one or more dessert components are produced 5 by incorporating
6 different flavoring agents and essences into the at least one dessert base component.
1 5. The shelf stable dessert product as claimed in claim 1, wherein the shelf stable dessert has a
2 shelf life from 6 to 12 months at an ambient condition.
1 6. The shelf stable dessert product as claimed in claim 1, wherein the shelf stable dessert has a
2 pH ranging from 5 to 7.75.
1 7. The shelf stable dessert product as claimed in claim 1, wherein the dessert base composition
2 comprises from 0.05% w/w to 0.3% w/w of salt.
1 8. The shelf stable dessert product as claimed in claim 2, wherein the filling composition
2 comprises at least one filler, sauce, or paste, wherein the at least one filler, sauce, or paste is
3 selected based on the type of a dessert component to be produced.
1 9. The shelf stable dessert product as claimed in claim 1, wherein the dessert base composition
2 comprises
3 (a) from 50% w/w to 90% w/w of a dairy-based component, wherein the least one dairy4
based component is obtained from (i) 5% w/w to 20% w/w of milk powder and 50% w/w to 70%
5 w/w of water or (ii) 50% w/w to 80% w/w of milk and remaining water;
6 (b) from 1.5% w/w to 10.5 % w/w of vegetable fat;
7 (c) from 8% w/w to 25% w/w of the at least one sweetening agent that comprises (i) from
8 1.5% w/w to 10% w/w of liquid glucose, (ii) from 4% w/w to 24% w/w of castor sugar, (iii) from
9 1.5% w/w to 12% w/w of sweetened condensed milk, and (iv) from 1.35% w/w to 8% w/w of
10 glycerin;
11 (d) from 0.4% w/w to 1.5% w/w of the at least one stabilizing agent that comprises (i)
12 from 0.03% w/w to 0.5% w/w of xanthan gum, (ii) from 0.05% w/w to 0.5% w/w of carrageenan,
13 and (iii) from 0.05% w/w to 0.3% w/w of carboxyl methyl cellulose (CMC);
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(f) from 0.55% w/w to 3% w/w of the at least one emulsifying agent 14 that comprises (i)
15 from 0.25% w/w to 1% w/w of sunflower lecithin or soy lecithin, and (ii) from 0.3% w/w to 2%
16 w/w of glycerol monostearate (GMS) powder; and
17 (g) from 0.88% w/w to 4% w/w of at least one thickening agent that comprises (i) from
18 0.8% w/w to 3% w/w of sugar modified starch, (ii) from 0.08% w/w to 1% w/w of corn starch or
19 custard powder.
1 10. The shelf stable dessert product as claimed in claim 1, wherein the container is at least one of
2 a polypropylene container, an ethylene-vinyl alcohol copolymer based container, or a glass jar,
3 wherein the container is retortable or microwaveable.
1 11. A method of producing a shelf stable dessert product that comprises at least one dessert
2 component filled in a container as at least one layer, characterized in that the method comprising:
3 (i) producing at least one dessert base component that comprises a dessert base
4 composition that comprises (a) from 50% w/w to 90% w/w of at least one dairy-based
5 component, (b) from 1.5% w/w to 10.5% w/w of a fat component, (c) from 8% w/w to 25% w/w
6 of at least one sweetening agent, (d) from 0.13% w/w to 1.5% w/w of at least one stabilizing
7 agent, (e) from 0.55% w/w to 3% w/w of at least one emulsifying agent, and (f) from 0.88% w/w
8 to 4% w/w of at least one thickening agent;
9 (ii) optionally preparing a filling composition that comprises at least one filler, sauce, or
10 paste;
11 (iii) mixing at least one of (a) from 4% w/w to 25% w/w of the filling composition or (b)
12 from 0.05% w/w to 3.5% w/w of at least one flavoring agent and essence or (c) a combination of
13 the filling composition and the at least one of flavoring agent and essence with the at least one
14 dessert base component to form a first dessert component;
15 (iv) pouring from 70% w/w to 90% w/w of the at least one dessert base component or the
16 first dessert component into the container as a first layer;
17 (v) optionally adding at least one of 4% w/w to 25% w/w of the filling composition or
18 from 0.05% w/w to 3.5% w/w of the at least one flavoring agent above the at least one dessert
19 base component or the first dessert component as a second layer in the container;
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(vi) subjecting the container with the at least one dessert base component 20 or the first
21 dessert component that is layered with the filling composition or flavoring agent to a first pre22
defined pressure at a first pre-defined temperature for a first pre-defined time period to obtain a
23 sterilized dessert product; and
24 (vii) cooling the sterilized dessert product in the container to a room temperature to obtain
25 the shelf stable dessert product.
1 12. The method as claimed in claim 11, wherein the method comprises (i) producing one or more
2 dessert components in different variations by incorporating different flavoring agents and
3 essences into the at least one dessert base component, wherein the one or more dessert
4 components are differed in at least one of taste, flavor, texture, viscosity, density, biting
5 characteristics, color or appearance; (ii) filling the one or more dessert components in different
6 variations and one or more filling compositions as one or more layers in the container, and (iii)
7 subjecting the container with the one or more dessert components in different variations that is
8 layered with the one or more filling compositions to the first pre-defined pressure at the first pre9
defined temperature for the first pre-defined time period to obtain a sterilized dessert product.
1 13. The method as claimed in claim 11, wherein producing the at least one dessert base
2 component comprises
3 (i) preparing a first mixture comprising (a) from 50% w/w to 90% w/w of the at least one
4 dairy-based component, (b) from 1.5% w/w to 10.5% w/w of the fat component, (c) from 1.5%
5 w/w to 10% w/w of the first sweetening agent, (d) from 4% w/w to 24% w/w of the second
6 sweetening agent, and (e) from 0.05% w/w to 0.3% w/w of salt;
7 (ii) preparing a second mixture comprising (a) from 1.5% w/w to 12% w/w of a third
8 sweetening agent, (b) from 0.25% w/w to 1% w/w of a first emulsifying agent, and (c) from 0.3%
9 w/w to 2% w/w of a second emulsifying agent;
10 (iii) preparing a third mixture by adding (a) from 0.8% w/w to 3% w/w of a first
11 thickening agent, and (b) from 0.08% w/w to 1% w/w of a second thickening agent with the
12 second mixture;
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(iv) preparing a fourth mixture by heating (a) from 0.03% w/w to 0.50% 13 w/w of a first
14 stabilizing agent, (b) from 0.05% w/w to 0.50% w/w of a second stabilizing agent, and (c) from
15 1.35% w/w to 8% w/w of a fourth sweetening agent in water;
16 (v) preparing a fifth mixture by adding the third mixture and the fourth mixture to the first
17 mixture;
18 (vi) boiling the fifth mixture until the fifth mixture is thickened; and
19 (vii) cooling down the thickened fifth mixture to a room temperature to obtain the at least
20 one dessert base component.
1 14. The method as claimed in claim 11, wherein the shelf stable dessert product comprises at
2 least one second dessert component as at least one of a top layer, a bottom layer or an interface
3 layer in the container, wherein the at least one second dessert component comprises at one of a
4 cake, cookies or biscuits.
1 15. The method as claimed in claim 11, wherein the first pre-defined pressure is in a range 2 to
2 20 Pound-force per Square Inch (psi).
1 16. The method as claimed in claim 11, wherein the first pre-defined temperature is in a range
2 100 to 125º C (degree Celsius).
1 17. The method as claimed in claim 11, wherein the first pre-defined time period is in a range 15
2 to 50 minutes.
Dated this, July 14, 2022
Arjun Karthik Bala
(IN/PA 1021)
Agent for Applicant