# US 11,998,022 B2 · Aerated shelf-stable dairy-based ready-to-drink beverage > Agents: this data is available as JSON from the patentgrep API and MCP server — see https://patentgrep.com/llms.txt - Number: US 11,998,022 B2 - Document ID: US11998022B2 - Status: Granted - Kind: B2 - Application number: 17/043,095 - Filed: 2019-04-15 - Published: 2021-01-28 - Granted: 2024-06-04 - Earliest claimed: 2018-04-24 - Assignees: Societe des Produits Nestle S.A. - Applicants: Societe Des Produits Nestle S.A. - Inventors: Virginie Kapchie; Philippe Rousset; Alexander A. Sher - Web page: https://patentgrep.com/patent/US11998022B2 ## CPC - A23C 9/152: containing additives (fermented milk preparations containing additives A23C9/13) - A23C 9/154: containing thickening substances, eggs or cereal preparations; Milk gels - A23C 9/1522: {Inorganic additives, e.g. minerals, trace elements; Chlorination or fluoridation of milk; Organic salts or complexes of metals other than natrium or kalium; Calcium enrichment of milk} - A23C 9/1524: {Inert gases, noble gases, oxygen, aerosol gases; Processes for foaming} - A23C 9/156: Flavoured milk preparations {; Addition of fruits, vegetables, sugars, sugar alcohols or sweeteners} - A23F 5/24: Extraction of coffee (isolation of coffee flavour or coffee oil A23F5/48); Coffee extracts (with reduced alkaloid content A23F5/20); Making instant coffee (methods of roasting extracted coffee A23F5/06) - A23F 5/243: {Liquid, semi-liquid or non-dried semi-solid coffee extract preparations; Coffee gels; Liquid coffee in solid capsules (A23F5/246 takes precedence)} - A23L 2/38: Other non-alcoholic beverages (drinks from legumes A23L11/60) - A23L 2/40: Effervescence-generating compositions - A23L 2/52: Adding ingredients (adding preservatives A23B70/10) - A23L 2/56: Flavouring or bittering agents (sweeteners A23L2/60) - A23L 2/66: Proteins - A23C 2210/30: Whipping, foaming, frothing or aerating dairy products - A23C: DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF (preservation thereof A23B11/00) - A23F: COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF - A23L: FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF (preservation thereof A23B) ## Abstract A packaged product containing essentially a ready-to-drink dairy based shelf-stable beverage composition is disclosed. The beverage provides a pleasant aerated texture by hand shaking. ## Claims ### Claim 1 A dairy-based shelf-stable ready-to-drink beverage composition free from chemically modified gums, the dairy-based shelf-stable ready-to-drink beverage composition consisting of: high acyl gellan gum in an amount in the range of 0.01-0.045 wt. %; starch in an amount in the range of 1.5-5 wt. %; dairy proteins in an amount in the range of 2-5 wt. %; barley malt extract in an amount in the range of 0.5-1.5 wt. %; sugar in an amount in the range of 0-5.5 wt. %; cocoa in an amount in the range of 0.5-2 wt. %; a buffering agent added to obtain the dairy-based shelf-stable ready-to-drink beverage composition at pH between 6.5 to 7.0; and water for the remaining wt. % of the dairy-based shelf-stable ready-to-drink beverage composition, wherein the dairy-based shelf-stable ready-to-drink beverage composition is capable of being aerated upon shaking, wherein the dairy-based shelf-stable ready-to-drink beverage composition has aeration after shaking in the range of 10-30%, with an aeration stability of at least 5 minutes, wherein the dairy-based shelf-stable ready-to-drink beverage composition does not contain carboxymethyl cellulose. ### Claim 2 (depends on 1) The dairy-based shelf-stable ready-to-drink beverage composition of claim 1, wherein the high acyl gellan gum is present in an amount in the range of 0.025-0.040 wt. % and the starch is present in an amount in the range of 2-4 wt. % of the dairy-based shelf-stable ready-to-drink beverage composition. ### Claim 3 (depends on 1) The dairy-based shelf-stable ready-to-drink beverage composition of claim 1, wherein the starch is physically modified starch selected from the group consisting of rice starch, tapioca starch, potato starch, corn starch, and combinations thereof. ### Claim 4 (depends on 1) The dairy-based shelf-stable ready-to-drink beverage composition of claim 1, wherein the dairy proteins are present in an amount in the range of 2-3.9 wt. % of the dairy-based shelf-stable ready-to-drink beverage composition. ### Claim 5 (depends on 1) The dairy-based shelf-stable ready-to-drink beverage composition of claim 1, wherein: the dairy proteins are present in an amount in the range of 2-3 wt. %; the cocoa is present in an amount in the range of 0.8-1.5 wt. %; the high acyl gellan gum is present in an amount in the range of 0.025-0.040 wt. %; and the starch is present in an amount in the range of 2-4 wt. %. ### Claim 6 (depends on 1) The dairy-based shelf-stable ready-to-drink beverage composition of claim 1, wherein: the dairy proteins are present in an amount in the range of 2-3 wt. %; the sugar is present in an amount in the range of 0-4.5 wt. %; the cocoa is present in an amount in the range of 1.0-1.5 wt. %; the high acyl gellan gum is present in an amount in the range of 0.025-0.040 wt. %; and the starch is present in an amount in the range of 2.5-3 wt. %. ### Claim 7 (depends on 1) The dairy-based shelf-stable ready-to-drink beverage composition of claim 1, wherein: the dairy proteins are present in an amount in the range of 2-3 wt. %; added sugar is present in an amount in the range of 0-4.5 wt. %; the high acyl gellan gum is present in an amount in the range of 0.025-0.040 wt. %; the starch is present in an amount in the range of 2.5-3 wt. %; and the buffering agent is present in an amount in the range of 0.01-0.20 wt. %. ### Claim 8 (depends on 1) The dairy-based shelf-stable ready-to-drink beverage composition of claim 1 having an apparent viscosity before shaking in the range of 30-100 mPa·s. ### Claim 9 (depends on 1) The dairy-based shelf-stable ready-to-drink beverage composition of claim 1 being provided in a closed container with a headspace, wherein the headspace represents from 15 to 40 vol. %, of the volume of the closed container. ### Claim 10 (depends on 9) The dairy-based shelf-stable ready-to-drink beverage composition of claim 9, wherein the headspace comprises a gas. ### Claim 11 (depends on 1) The dairy-based shelf-stable ready-to-drink beverage composition of claim 1, wherein the buffering agent is present in an amount in the range of 0.01-0.20 wt. % of the dairy-based shelf-stable ready-to-drink beverage composition. ### Claim 12 (depends on 11) The dairy-based shelf-stable ready-to-drink beverage composition of claim 11, wherein the buffering agent is selected from the group consisting of sodium bicarbonate, potassium bicarbonate, sodium citrate, potassium citrate and combinations thereof. ### Claim 13 A process for preparing a composition consisting of dairy proteins, starch, high acyl gellan gum, barley malt extract, sugar, cocoa, a buffering agent and water, the process comprising: mixing the dairy proteins in an amount in the range of 2-5 wt. % of the composition, the starch in an amount in the range of 1.5-5 wt. % of the composition, the high acyl gellan gum in an amount in the range of 0.01-0.045 wt. % of the composition, the barley malt extract in an amount in the range of 0.5-1.5 wt. % of the composition, the sugar in an amount in the range of 0-5.5 wt. %, the cocoa in an amount in the range of 0.5-2 wt. % of the composition, and the water for the remaining wt. % of the composition to form a mixture; homogenizing the mixture at a total pressure in the range from 135-300 bars and at a temperature in the range from 60-80° C.; filling the homogenized mixture into a container and closing the container; retorting the filled and closed container at a temperature in the range from 110-130° C., for a time in the range of 5-25 minutes, allowing the retorted container to cool to a temperature below 35° C. to form the composition, wherein the composition does not contain carboxymethyl cellulose. ### Claim 14 A process for preparing a composition free from chemically modified gums, the composition consisting of dairy proteins, starch, high acyl gellan gum, barley malt extract, sugar, cocoa, a buffering agent and water, wherein the buffering agent is added to obtain the composition at pH between 6.5 to 7.0, wherein the composition does not contain carboxymethyl cellulose, wherein the composition is capable of being aerated upon shaking, wherein the composition has aeration after shaking in the range of at least 10-30%, with an aeration stability of at least 5 minutes, the process comprising: mixing the dairy proteins in an amount in the range of 2-5 wt. % of the composition, the starch in an amount in the range of 1.5-5 wt. % of the composition, the high acyl gellan gum in an amount in the range of 0.01-0.045 wt. % of the composition, the barley malt extract in an amount in the range of 0.5-1.5 wt. % of the composition, the sugar in an amount in the range of 0-5.5 wt. % of the composition, the cocoa in an amount in the range of 0.5-2 wt. % of the composition, the buffering agent in an amount in the range of 0.01 to −0.20 wt. % of the composition and the water for the remaining wt. % of the composition to form a mixture; pre-heating the mixture to a temperature in the range of 50-100° C.; sterilizing the pre-heated mixture at UHT conditions at 135-170° C., for 2-60 seconds; homogenizing the mixture at a total pressure ranging from 135-300 bars and at a temperature ranging from 60-80° C.; allowing the UHT treated mixture to cool to a temperature below 35° C.; and aseptically filling the UHT treated mixture in an aseptic container to form the composition. ### Claim 15 (depends on 1) The dairy-based shelf-stable ready-to-drink beverage composition of claim 1, wherein the buffering agent is present in an amount in the range of 0.02-0.15 wt. % of the dairy-based shelf-stable ready-to-drink beverage composition. ### Claim 16 (depends on 1) The dairy-based shelf-stable ready-to-drink beverage composition of claim 1, wherein the buffering agent is present in an amount in the range of 0.03-0.12 wt. % of the dairy-based shelf-stable ready-to-drink beverage composition. ### Claim 17 (depends on 13) The process of claim 13, wherein the composition is a shelf-stable ready-to-drink beverage. ### Claim 18 (depends on 14) The process of claim 14, wherein the composition is a shelf-stable ready-to-drink beverage. ### Claim 19 (depends on 1) The dairy-based shelf-stable ready-to-drink beverage composition of claim 1, wherein the buffering agent is sodium bicarbonate. ### Claim 20 (depends on 1) The dairy-based shelf-stable ready-to-drink beverage composition of claim 1, wherein the dairy-based shelf-stable ready-to-drink beverage composition consists of the dairy proteins, the starch, the high acyl gellan gum, the barley malt extract, the sugar, the cocoa, sodium bicarbonate and the water.