Packaged ambient coffee beverage with aerated texture upon hand shaking
AssigneeSociete des Produits Nestle S.A.
InventorsYuan Yao, Zhongwei Sun, Song Zengfeng, Alexander A. Sher
Life of this patent
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Abstract
A coffee beverage in a container wherein same may be foamed by shaking to provide a pleasant aerated texture/mouthfeel.
Claims20
A shelf-stable ready to drink coffee beverage comprising, based on a total weight of the shelf-stable ready to drink coffee beverage:
- a coffee component ranging from 0.5 to 1.5 w/w %;
- a dairy component ranging from 7.5 to 10.5 w/w % milk solids;
- sodium hexametaphosphate (SHMP) ranging from 0.02 to 0.05 w/w %;
- sodium bicarbonate ranging from 0.16 to 0.21 w/w %;
- a cellulose component ranging from 0.2 to 0.5 w/w %;
- xanthan ranging from 0.01 to 0.03 w/w %;
- and
- gellan gum ranging from 0.01 to 0.04 w/w %.
A shelf-stable ready to drink coffee beverage comprising, based on a total weight of the shelf-stable ready to drink coffee beverage:
- a coffee component ranging from 0.5 to 1.5 w/w %;
- a dairy component above 10.5 w/w % up to 15 w/w % milk solids;
- sodium hexametaphosphate (SHMP) ranging from 0.02 to 0.05 w/w %;
- sodium bicarbonate ranging from 0.16 to 0.21 w/w %;
- a cellulose component ranging from 0.2 to 0.5 w/w %;
- and
- carrageenan ranging from 0.005 to 0.02 w/w %;
- dipotassium phosphate ranging from 0.01 to 0.03 w/w %;
- potassium citrate ranging from 0 to 0.05 w/w %;
- and
- gellan gum ranging from 0.01 to 0.04 w/w %.
A process for preparing an aseptic coffee beverage with aerated texture after shaking by hand, the process comprising:
- i) providing a packaged product with a headspace from 20-35 volume % of the packaged product, the packaged product comprising a beverage, the beverage comprising:
- based on a total weight of the beverage, a coffee component ranging from 0.5 to 1.5 w/w %;
- a dairy component ranging from 7.5 to 10.5 w/w % milk solids;
- sodium hexametaphosphate (SHMP) ranging from 0.02 to 0.05 w/w %;
- sodium bicarbonate ranging from 0.16 to 0.21 w/w %;
- a cellulose component ranging from 0.2 to 0.5 w/w %;
- xanthan ranging from 0.01 to 0.03 w/w %;
- and gellan gum ranging from 0.01 to 0.04 w/w %, and
- ii) shaking the packaged product to obtain the aseptic coffee beverage with the aerated texture.
A process for preparing an aseptic coffee beverage with aerated texture after shaking by hand, the process comprising:
- i) providing a packaged product with a headspace from 20-35 volume % of the packaged product, the packaged product comprising a beverage, the beverage comprising:
- based on a total weight of the beverage, a coffee component ranging from 0.5 to 1.5 w/w %;
- a dairy component above 10.5 w/w % up to 15 w/w % milk solids;
- sodium hexametaphosphate (SHMP) ranging from 0.02 to 0.05 w/w %;
- sodium bicarbonate ranging from 0.16 to 0.21 w/w %;
- a cellulose component ranging from 0.2 to 0.5 w/w %;
- and carrageenan ranging from 0.005 to 0.02 w/w %;
- dipotassium phosphate ranging from 0.01 to 0.03 w/w %;
- potassium citrate ranging from 0 to 0.05 w/w %;
- and gellan gum ranging from 0.01 to 0.04 w/w %, and
- ii) shaking the packaged product to obtain the aseptic coffee beverage with the aerated texture.
Dependencies are inferred from the claim text.