Starch-based clouding agent for powdered beverages
AssigneeKraft Foods Group Brands LLC
InventorsStacey Ann Hirt, Andrew E. McPherson, John B. Topinka, Maria Del Pilar Cobos
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Abstract
Disclosed are starch-based powdered clouding agents for dry beverage mixes and beverage mixes including such powdered clouding agents. The starch-based powdered clouding agent may consist essentially of retrograded maltodextrin and is substantially free of titanium dioxide. Methods of preparing beverage mixes including such powdered clouding agents are disclosed. The powdered clouding agents may be added to water to form a cloudy solution or to a dry beverage mix that may form a beverage having an opacity substantially the same as a comparable natural beverage when reconstituted with water.
Claims11
A method of preparing a powdered clouding agent that is free of titanium dioxide for a dry beverage mix composition, the method comprising:
- adding about 25 to 35 wt % of an amylose maltodextrin having a dextrose equivalent (DE) of between about 1 and about 15 to water to form a first maltodextrin solution where the maltodextrin is dissolved in the water,
- the first maltodextrin solution consisting of the maltodextrin and the water;
- heating the first maltodextrin solution that consists of the maltodextrin and the water at a temperature from about 125° F. to about 175° F. to form a heated first solution that consists of the maltodextrin and the water and is visibly clear;
- after the heating step, storing the heated first solution that consists of the maltodextrin and the water for at least 12 hours to provide a second solution that is visibly opaque and consists of a retrograded maltodextrin and the water;
- and
- drying the second solution to form the powdered clouding agent.
Dependencies are inferred from the claim text.