Non-dairy beverage composition
AssigneeWhiteWave Services, Inc.
InventorsNeal Allan Bringe, James Casey Waksmonski
Life of this patent
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Abstract
In one embodiment, a method comprises adding ingredients to a mixing chamber, the ingredients comprising: one or more non-dairy first ingredients; one or more second ingredients operable to facilitate Maillard browning reactions; and one or more third ingredients selected from the group consisting of stabilizers, vitamins, minerals, flavors, functional ingredients, salts, antioxidants, sugar, and water. The method also comprises mixing to yield a mixture having the ingredients dispersed substantially evenly throughout. The method further comprises processing the mixture to yield a non-dairy beverage.
Claims15
A method, comprising:
- adding ingredients to a mixing chamber, the ingredients comprising:
- one or more non-dairy first ingredients comprising a protein;
- one or more second ingredients operable to facilitate Maillard browning reactions, comprising:
- an ingredient that forms reducing sugars when heated to a temperature within the range of 175° F. to 195° F. for a period of 1 second to 20 seconds, the ingredient that forms a reducing sugar being selected from the group consisting of ascorbic acid, sodium ascorbate, calcium ascorbate, and potassium ascorbate;
- and
- a pH increasing ingredient that, when processed, increases a pH of a mixture to within the range of 8.0 to 9.0;
- and
- one or more third ingredients selected from the group consisting of stabilizers, vitamins, minerals, flavors, salts, antioxidants, sugar, and water;
- mixing to yield a mixture having the ingredients dispersed substantially evenly throughout;
- heating the mixture to a temperature within the range of 175° F. to 195° F. for a period of 1 second to 20 seconds;
- and
- processing the mixture after heating the mixture to yield a non-dairy beverage, wherein processing the mixture includes pasteurizing the mixture.
A beverage prepared by the method comprising:
- mixing a plurality of ingredients to yield a mixture having the ingredients dispersed substantially evenly throughout, the plurality of ingredients comprising:
- one or more non-dairy first ingredients comprising a protein;
- one or more second ingredients operable to facilitate Maillard browning reactions, comprising:
- an ingredient that forms reducing sugars when heated to a temperature within the range of 175° F. to 195° F. for a period of 1 second to 20 seconds, the ingredient that forms a reducing sugar being selected from the group consisting of ascorbic acid, sodium ascorbate, calcium ascorbate, and potassium ascorbate;
- and
- a pH increasing ingredient that, when processed, increases a pH of a mixture to within the range of 8.0 to 9.0;
- and
- one or more third ingredients selected from the group consisting of stabilizers, vitamins, minerals, flavors, salts, antioxidants, sugar, and water;
- and
- heating the mixture to a temperature within the range of 175° F. to 195° F. for a period of 1 second to 20 seconds;
- and
- processing the mixture after heating the mixture to yield a non-dairy beverage, wherein processing the mixture includes pasteurizing the mixture.
Dependencies are inferred from the claim text.