Mouthfeel of beverages
AssigneeCargill, Incoporated
InventorsStephane Jules Jerome Debon, Bas Van Der Burgt, Jozef Giodo Roza Vanhemelrijck
Life of this patent
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Abstract
A method for improving the mouthfeel of beverages by adding hydrocolloids having a particular instrinsic viscosity, and reduced-calorie beverages comprising said hydrocolloids.
Claims21
1-21. (canceled)
A method for improving the mouthfeel of beverages comprising the step of adding from about 10 to about 1500 ppm of one or more first hydrocolloids to said beverage such that the first hydrocolloids have an intrinsic viscosity of 5-600 mL/g as measured by capillary flow viscosimetry.
A calorie-reduced beverage composition having a lubricity which is about the same or higher than the lubricity of its equivalent full calorie beverage, said calorie-reduced beverage composition comprising one or more first hydrocolloids having an intrinsic viscosity of about 5 to about 600 mL/g as measured by capillary flow viscosimetry.
Dependencies are inferred from the claim text.