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US 9,173,417 B2Granted
Coffee and dairy liquid concentrates
AssigneeIntercontinental Great Brands LLC
InventorsJennifer Louise Kimmel, Philip Oxford
Life of this patent
Estimating the term…
Abstract
Blended fluid concentrates are provided that can be reconstituted into an instant coffee plus dairy beverage using either hot or cold liquids. The blended fluid concentrates include a blend of at least a dairy component, a coffee component, and a stabilizing component to form a shelf-stable pourable liquid.
Claims23
A blended dairy and coffee concentrate comprising:
- a total solids of about 30 percent or greater;
- a concentrated fluid dairy component having about 12 to about 20 percent total dairy solids including non-fat dairy solids with an amount of dairy proteins and an amount of lactose, the concentrated fluid dairy component having at least about 90 percent dairy protein based on the non-fat dairy solids and less than about 9 percent lactose based on the non-fat dairy solids;
- about 2 to about 6 percent coffee solids;
- an effective amount of a stabilizing salt so that the blended dairy and coffee concentrate is a pourable fluid after subjecting the blended dairy and coffee concentrate to heat treatment;
- and
- a ratio of the coffee solids to the stabilizing salt within a narrowing range from about 5.8:1 to about 3.3:1 at about 2 percent coffee solids, about 5.4:1 to about 3.4:1 at about 3 percent coffee solids, about 5.0:1 to about 3.5:1 at about 4 percent coffee solids, about 4.4:1 to about 3.6:1 at about 5 percent coffee solids, and about 4.8:1 to about 4.3:1 at about 6 percent coffee solids, and no glycerine, mono- or diglycerides, carrageenan, pectin or coffee aroma.
3 more elements
A blended dairy and coffee liquid concentrate comprising:
- a total solid of about 30 percent or greater;
- ultrafiltered dairy components having about 12 to about 20 percent total dairy solids, about 7 to about 11 percent dairy protein, and less than about 1 percent lactose;
- about 2 to about 6 percent coffee solids;
- an effective amount of a buffering salt so that the blended dairy and coffee liquid concentrate is a pourable fluid after being subjected to a sterilizing heat treatment;
- and
- a ratio of the coffee solids to the buffering salt within a narrowing range from about 5.8:1 to about 3.3:1 at about 2 percent coffee solids, about 5.4:1 to about 3.4:1 at about 3 percent coffee solids, about 5.0:1 to about 3.5:1 at about 4 percent coffee solids, about 4.4:1 to about 3.6:1 at about 5 percent coffee solids, and about 4.8:1 to about 4.3:1 at about 6 percent coffee solids, and no glycerine, mono- or diglycerides, carrageenan, pectin or coffee aroma.
3 more elements
A blended dairy and coffee liquid concentrate comprising:
- About 30 to about 40 percent total solids;
- ultrafiltered dairy components having about 12 to about 20 percent total dairy solids, about 7 to about 11 percent dairy protein, and less than about 1 percent lactose;
- about 2 to about 6 percent coffee solids;
- about 0.2 to about 1.4 percent of a buffering salt so that the blended dairy and coffee liquid concentrate is a pourable fluid after being subjected to a sterilizing heat treatment;
- and
- a ratio of the coffee solids to the buffering salt selected from a narrowing range from about 5.8:1 to about 3.3:1 at about 2 percent coffee solids, about 5.4:1 to about 3.4:1 at about 3 percent coffee solids, about 5.0:1 to about 3.5:1 at about 4 percent coffee solids, about 4.4:1 to about 3.6:1 at about 5 percent coffee solids, and about 4.8:1 to about 4.3:1 at about 6 percent coffee solids, and no glycerine, mono- or diglycerides, carrageenan, pectin or coffee aroma.
3 more elements
Dependencies are inferred from the claim text.