Heat stable nutritional beverage and method of preparing it
AssigneeCampina Nederland Holding B.V.
InventorsPauline Elisabeth Antoinette Smulders, Marco Albertus Franciscus Johannes Somers
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Abstract
A heat stable nutritional beverage having a pH of 6.6-8.2 comprising 5-12% w/w whey protein is obtained by incorporating 4-16% w/w of at least one sugar selected from di-oligo- and polysaccharides, wherein at least one monosaccharide is other than glucose.
Claims19
A heat stable nutritional liquid having a pH of 6.6-8.2, and having a calcium content of less than 10 mM, an ionic strength of between 0.5 and 80 mM, comprising 5-12% w/w whey protein and 4-16% w/w of at least one sugar selected from di-, oligo- and poly-saccharides, wherein at least one monosaccharide residue is other than glucose.
A process of preparing a heat stable, nutritional liquid having a calcium content of less than 10 mM, an ionic strength of between 0.5 and 80 mM, the method comprising the steps of:
- a) providing a sugar solution;
- b) adding whey protein to a final concentration of 5-12% w/w;
- c) adjusting the pH to 6.6-8.2;
- d) heating the liquid so obtained to a temperature of at least 80° C.;
- e) cooling the liquid;
- wherein the sugar solution comprises 4-16% w/w of at least one sugar selected from di-, oligo- and polysaccharides, wherein at least one monosaccharide residue is other than glucose.
Dependencies are inferred from the claim text.