Stabilizer System for a Ready-to-Drink Whole Grain Beverage
AssigneeTropicana Products, Inc.
InventorsRicardo Pereyra, William Mutilangi
Life of this patent
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Abstract
A stabilizer system for use in a whole grain beverage containing carboxymethylcellulose (CMC), xanthan gum and gellan gum. In one aspect of the present invention, the stabilizer system includes about 5 to 20% gellan gum, about 1 to 10% xanthan gum, and about 50 to 90% CMC. The stabilizer system may be used in milk-based or juice-based whole grain beverages.
Claims14
A stabilizer system for use in a whole grain beverage comprising:
- a blend of about 5 to 10% xanthan gum, about 5 to 10% gellan gum and about 70 to 90% carboxymethylcellulose.
A beverage comprising, a whole grain flour, water and a stabilizer system comprising a blend of about 0.01 to 0.05% xanthan gum, about 0.01 to 0.05% gellan gum and about 0.1 to 0.5% carboxymethylcellulose wherein the stabilizer system is present in an amount ranging from about 0.05% to about 3% by total weight of the beverage.
A method of making a whole grain beverage with a stabilizer system comprising the steps of :
- dry blending about 0.01 to 0.05% gellan gum, about 0.01 to 0.05% xanthan gum and about 0.1 to 0.5% carboxymethylcellulose with an equal amount of sugar to form a gum-sugar blend;
- mixing the gum-sugar blend with water and about 0.01 to 8% of a whole grain under high shear to form a sugar-oat-whole grain blend to form a whole grain beverage with a stabilizer system.
Dependencies are inferred from the claim text.