Stabilizer for acidified milk beverages
OwnerRalph M. Trksak, Jeffrey W. Foss +2inventors
InventorsRalph M. Trksak, Jeffrey W. Foss, Hozumi Tsubomoto, Hiroaki Fudaba
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Abstract
The present invention relates to the use of starch as a stabilizer in acidified milk beverages, the stabilizer syrups and beverages comprising the starch and the process for preparing them.
Claims19
A stabilizer for an acidified milk beverage comprising:
- at least one starch, wherein the at least one starch is substantially the sole stabilizer in the beverage.
The stabilizer of claim I wherein the at least one starch is a substantially non-crosslinked starch.
The stabilizer of claim I wherein the at least one starch is a low temperature solution starch.
The stabilizer of claim I wherein the at least one starch is selected from the group consisting of waxy starch, acetylated starch, succinylated starch, phosphorylated starch and hydroxyalkylated starch.
The stabilizer of claim I wherein the at least one starch is impregnated with a phosphate reagent.
A method of preparing a stabilizing syrup for use in acidified milk beverages comprising the steps of:
- mixing starch, sugar and water components together,
- cooking the mixed components to give a dispersed stabilizing syrup, and
- blending the stabilizing syrup with milk product solids.
Dependencies are inferred from the claim text.