Ready-to-drink milk based beverages with improved texture and stability
AssigneeSociete des Produits Nestle S.A.
InventorsAlexander A. Sher, Yublin Ye, Margaret Schneider, Philippe Rousset, Virginie Kapchie
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Abstract
The present invention relates to clean label beverage products. In particular, the invention is concerned with combination of a protein system induced by controlled aggregation of milk proteins and only one hydrocolloid, high acyl gellan gum, which imparts outstanding sensory attributes on beverage product, in particular when containing reduced fat/sugar. A method of producing such beverage and the products obtainable from the method are also part of the present invention. The present invention also relates to a RTD coffee beverage.
Claims14
A ready to drink (RTD) beverage product comprising:
- a component selected from the group consisting of milk, non-fat dry milk, cream, skimmed milk, semi-skimmed milk, and combinations thereof;
- added sugar ranging from 1-5 wt/wt %;
- high-acyl gellan gum ranging from 0.01 to 0.03 wt/wt %;
- an acidifier;
- and
- wherein the beverage comprises casein-whey protein aggregates having a volume based mean diameter value D [4,3] ranges from 5 to 10 μm as measured by laser diffraction and viscosity ranging from 3 to 30 cP measured at 4° C. at shear rate 75 sec−1.
A method of producing a RTD beverage comprising the steps of:
- mixing ingredients comprising at least one component selected from the group consisting of milk, non-fat dry milk, cream, skimmed-milk, and semi-skimmed milk with sugar, and high-acyl gellan gum;
- adding the acidifier;
- homogenizing the mixture at total pressure ranging from 135-300 bars and temperature ranging from 65−80° C.;
- sterilizing at UHT conditions at 136-150° C. for 3-30 seconds
- cooling the obtained beverage base product to 25° C. or below;
- and
- filling aseptically UHT beverages in aseptic containers.
Dependencies are inferred from the claim text.