US 6,180,159 B2 · Beverages with improved texture and flavor impact at lower dosage of solids

Abstract

A flavored instant or ready-to-drink beverage product that can deliver a rich, preferably frothy, foamy beverage with a clean, improved mouthfeel and thickness without sliminess, as well as a higher flavor impact at a lower dosage of solids is disclosed. These products contain a water-insoluble component that includes microparticulate component, a fat/oil component, an emulsifier, and optionally, microcrystalline cellulose; a water-soluble component that includes a soluble beverage component, a thickener, and optionally, a buffer; a foam stabilizer; and optionally, acid carbonate/bicarbonate; a sweetener; milk solids; processing aids; and flavorants; and, optionally, and preferably in ready-to-drink formulations, up to 95% water. The ratio of water-soluble to water-insoluble components is about 3.3 or less (i.e., the ratio of water-insoluble to water-soluble (I/S) components is 0.30 or greater) and/or the level of water-insoluble components per unit volume of the product is at least about 0.019 g/cc. These products preferably include the combination of sugar and a high intensity sweetener to help reduce the level of solids in the beverage. This product also preferably contains a foaming creamer, a foam generating system, and a protein foam stabilizer to provide a foamy, frothy beverage.

Claims17

Dependent claims

A flavored beverage product which comprises:

a. a water-insoluble component having particles with a mean particle size diameter of from about 0.1 to about 3.0 microns which comprises:
(1) from about 0.2 to about 40% of a microparticulate component;
(2) from about 0.0 to about 40% of a fat/oil component;
(3) from about 0.0 to about 3.0% of an emulsifier;
(4) from about 0 to about 5% of a microcrystalline cellulose;
and
b. a water-soluble component which comprises:
(1) from about 0.075 to about 40% of a soluble beverage component;
(2) from about 0.05 to about 30% of a thickener;
(3) from about 0 to about 4% buffers;
(4) from about 0 to about 60% foam stabilizer;
(5) from about 0 to about 5% acid;
(6) from about 0 to about 5% carbonate/bicarbonate;
(7) from about 0 to about 10% sweetener;
(8) from about 0 to about 20% milk solids;
(9) from about 0 to about 3% processing aids;
and
c. from about 0 to about 10% of a flavorant;
and
d. from about 0 to about 95% water;
and
wherein the ratio of the water-soluble to water-insoluble components in said beverage product is about 3.3 or less.

19 more elements

Dependencies are inferred from the claim text.

Beverages with improved texture and flavor impact at lower dosage of solids

Life of this patent

Beverages with improved texture and flavor impact at lower dosage of solids

Life of this patent

Abstract

Claims17