Flavor Additive Emulsion And Method Of Making Thereof
AssigneeOctopi Brewing
InventorsPaul Joseph Yanzer, Isaac Showaki
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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
An emulsion for adding flavor to a beverage, the emulsion comprising:
- an oil component;
- and
- a stabilizing component, the stabilizing component comprising a whey protein isolate solution including whey protein isolate, the whey protein isolate solution having a total solids concentration of 0.2% to 8% and having a pH of 2.0 to 6.0.
A method of creating an emulsion for adding flavor to a beverage, the method comprising:
- preparing a whey protein isolate solution, which comprises:
- providing water;
- adjusting the pH of the water to 2.0 to 6.0;
- and
- adding whey protein isolate to the water while stirring for a 20% whey protein isolate solution;
- providing water;
- adjusting the pH of the water to 2.0 to 6.0;
- adding the whey protein isolate solution to the water at approximately a 1:9 ratio;
- mixing the whey protein isolate solution and the water;
- adding a flavor component at a 1:1 ratio to create a coarse emulsion;
- and
- running the coarse emulsion through a homogenizer at 20,000 to 30,000 psi for a plurality of cycles to create a primary emulsion.
Dependencies are inferred from the claim text.