Beverage cloud based on a whey protein-stabilized lipid
AssigneeNew Zealand Milk Products, Inc.
InventorMarsha L. Swartz
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Abstract
Clouding or creaming agents useful for still or carbonated beverages, especially acid types, are prepared by forming a dispersion of whey proteins and a lipid system, acidifying to a pH of about 1.0 to 4.5 then heating and homogenizing the solution to form a stable emulsion. The emulsion can be used as a liquid concentrate to impart opacity to a bevarage at low use levels. It may be added at higher levels to impart a creamy, milky flavor and a smooth, full mouthfeel. The emulsion may also be dried for use in dry beverage mixes.
Claims13
A beverage clouding agent which comprises a whey protein-stabilized lipid emulsified in an acidic aqueous solution having a pH within a range from about 1.0 to about 4.5, the beverage clouding agent having a lipid to whey protein weight ratio within a range from about 1:4 to about 4:1 and a lipid density within a range from about 0.8 to about 1.10 grams per cubic centimeter.
A method for preparing a beverage clouding agent which comprises:
- (a) mixing a predetermined amount of a lipid with a suitable amount of whey protein so as to produce a lipid/whey protein dispersion with a lipid to whey protein weight ratio from about 1:4 to about 4:1;
- (b) adding a suitable amount of an edible, food grade acid to the lipid/whey protein dispersion so as to maintain the pH of the dispersion in the range from about 1.0 to about 4.5;
- and
- (c) homogenizing the dispersion so as to produce a stabilized beverage clouding agent.
Dependencies are inferred from the claim text.