Flavor additive emulsion and method of making thereof
AssigneeOctopi Brewing
InventorsPaul Joseph Yanzer, Isaac Showaki
Life of this patent
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Abstract
An emulsion for adding flavor to a beverage and a method of creating the emulsion. The emulsion includes an oil component and a stabilizing component. The stabilizing component includes a whey protein isolate solution including whey protein isolate. The whey protein isolate solution has a total solids concentration of 0.2% to 8% and a pH of 2.0 to 6.0. The emulsion is a stable solution that prevents undesirable oil layer formation and adds both the intended taste and rich mouthfeel in the beverage that cannot be obtained from extracts or other flavorings.
Claims20
A beverage including an emulsion for adding flavor to the beverage, the emulsion comprising:
- (A) an oil component, the oil component consisting of CBD oil;
- and
- (B) a stabilizing component, the stabilizing component comprising
- (i) a gelled whey protein isolate solution having a pH of 3.2 and including from 10 wt % to 30 wt % gelled whey protein isolate based on the total weight of the gelled whey protein isolate solution,
- (ii) a second solution comprising from 10 wt % to 30 wt % of a member selected from the group consisting of gum arabica, pectin, chitosan, and combinations thereof, based on the total weight of the second solution,
- the gelled whey protein isolate solution and the second solution being at a ratio from 1:1 to 6:1,
- the stabilizing component having a total solids concentration from 0.2% to 8%;
- the emulsion having a pH from 2.0 to 6.0;
- and
- the beverage is an alcoholic drink and the emulsion is present in the alcoholic drink.
A beverage including an emulsion for adding flavor to the beverage, the emulsion comprising:
- (A) an oil component, the oil component consisting of coconut cream;
- and
- (B) a stabilizing component, the stabilizing component comprising
- (i) a gelled whey protein isolate solution having a pH of 3.2 and including from 10 wt % to 30 wt % whey protein isolate based on the total weight of the gelled whey protein isolate solution,
- (ii) a second solution comprising from 10 wt % to 30 wt % of a member selected from the group consisting of gum arabica, pectin, chitosan, and combinations thereof, based on the total weight of the second solution,
- the gelled whey protein isolate solution and the second solution being at a ratio from 1:1 to 6:1,
- the stabilizing component having a total solids concentration from 0.2% to 8%;
- the emulsion having a pH from 2.0 to 6.0;
- and
- the beverage is an alcoholic drink and the emulsion is present in the alcoholic drink.
A beverage including an emulsion for adding flavor to the beverage, the emulsion comprising:
- (A) an oil component, the oil component consisting of nut butter;
- and
- (B) a stabilizing component, the stabilizing component comprising
- (i) a gelled whey protein isolate solution having a pH of 3.2 and including from 10 wt % to 30 wt % whey protein isolate based on the total weight of the gelled whey protein isolate solution,
- (ii) a second solution comprising from 10 wt % to 30 wt % of a member selected from the group consisting of gum arabica, pectin, chitosan, and combinations thereof, based on the total weight of the second solution,
- the gelled whey protein isolate solution and the second solution being at a ratio from 1:1 to 6:1,
- the stabilizing component having a total solids concentration from 0.2% to 8%;
- the emulsion having a pH from 2.0 to 6.0;
- and
- the beverage is an alcoholic drink and the emulsion is present in the alcoholic drink.
Dependencies are inferred from the claim text.