Drink compositions utilizing gelatinised starch and method of making
AssigneeRobinsons Soft Drinks Limited
InventorsPeter Tempele John Mills, Clive Gristwood
Life of this patent
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Abstract
This invention relates to drink compositions or drink concentrate compositions having no or low added sugar. The sweetness is provided by an intense sweetener, reducing or eliminating the amount of added sugar needed. No or low sugar drink compositions often lack `non sweetness` characteristics such as body, texture and viscosity and appear weak and watery. The present invention uses gelatinized starch together with an intense sweetener. The gelatinised starch compensates for the thickening, non sweetness property of the missing added sugar giving the drink body and a thicker mouthfeel as well as a pleasant after taste. The drink may additionally contain acidulants, buffers, preservatives, colorants and fruit comminutes.
Claims45
A drink composition, comprising:
- a) less than about 4% w/v of natural sugar;
- b) a gelatinised starch;
- and
- c) an intense sweetener, wherein the ratio of gelatinised starch to intense sweetener is in the range of from 12:5-200:1.
A method of thickening the mouth feel of a drink composition, said method comprising:
- a) providing a drink composition having 4% w/v of natural sugar;
- b) dissolving a sufficient amount of an intense sweetener in the drink composition;
- and
- c) adding a gelatinised starch to the drink composition in an amount sufficient to provide a ratio of gelatinised starch to intense sweetener in the range of from about 12:5 to about 200:1.
A method of thickening the mouth feel of a drink composition, said method comprising:
- a) providing a drink composition having less than about 4% w/v of natural sugar;
- b) dissolving a sufficient amount of an intense sweetener in the drink composition;
- c) adding a particulated starch to the drink composition;
- and
- d) heating the drink composition at a sufficient temperature and for a sufficient time to gelatinise the starch, whereby the drink composition has a ratio of gelatinised starch to intense sweetener in the range of from about 12:5 to about 200:1.
Dependencies are inferred from the claim text.