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WO2002049451A2 - Stabilisateur de boissons et de sauces - Google Patents

Stabilisateur de boissons et de sauces Download PDF

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Publication number
WO2002049451A2
WO2002049451A2 PCT/EP2001/014989 EP0114989W WO0249451A2 WO 2002049451 A2 WO2002049451 A2 WO 2002049451A2 EP 0114989 W EP0114989 W EP 0114989W WO 0249451 A2 WO0249451 A2 WO 0249451A2
Authority
WO
WIPO (PCT)
Prior art keywords
milk
stabilizer system
beverage
shake
ice
Prior art date
Application number
PCT/EP2001/014989
Other languages
English (en)
Other versions
WO2002049451A3 (fr
Inventor
Marianne Dorothy Potter
Eric Thomas Best
Original Assignee
Societe Des Produits Nestle S.A.
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Societe Des Produits Nestle S.A. filed Critical Societe Des Produits Nestle S.A.
Priority to AU2002231721A priority Critical patent/AU2002231721A1/en
Publication of WO2002049451A2 publication Critical patent/WO2002049451A2/fr
Publication of WO2002049451A3 publication Critical patent/WO2002049451A3/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
    • A23G9/34—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by carbohydrates used, e.g. polysaccharides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • A23C9/154—Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels
    • A23C9/1544—Non-acidified gels, e.g. custards, creams, desserts, puddings, shakes or foams, containing eggs or thickening or gelling agents other than sugar; Milk products containing natural or microbial polysaccharides, e.g. cellulose or cellulose derivatives; Milk products containing nutrient fibres
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/04—Production of frozen sweets, e.g. ice-cream
    • A23G9/045—Production of frozen sweets, e.g. ice-cream of slush-ice, e.g. semi-frozen beverage
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
    • A23L2/52—Adding ingredients
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/60—Salad dressings; Mayonnaise; Ketchup
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/262—Cellulose; Derivatives thereof, e.g. ethers
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • This invention relates to beverage formulations that are suitable for use as concentrates for preparing cold drinks, such as milk-shakes, as well as to prepared beverages made from such concentrates. It also relates to food dressings prepared in liquid form and having creamy or milk-like characteristics. The invention also includes methods of manufacture of such concentrates and finished products.
  • liquid dressings are well known as vehicles for providing desirable taste experiences to consumers of various food products. These are generally applied as toppings, gravies or sauces for solid food forms.
  • toppings gravies or sauces for solid food forms.
  • milk-shake refers generally to a cold beverage made principally from milk and perhaps ice cream and having a selected flavor. It is usually made by according to customer order by blending together milk and artificial flavors and, optionally, with the addition of ice cream. This tends to be a relatively inefficient process because of the number of steps to be performed by the maker, and the inherent difficulty in assuring quality.
  • Traditionally-prepared milk-shakes require refrigerators for the milk source, freezers for the ice cream source, and milk-shake mixing and dispensing machines for the final product.
  • U.S. patent no. 4,081 ,566 discloses a method of preparing a tangy or yoghurt-like dessert by reconstituting with milk a dry-mix composition containing pregelatinized starch, an edible acid and a hydrocolloid gum, which may be a mixture of guar gum and xanthan gum.
  • the pregelatinized starch may be a modified tapioca starch, present in an amount of from 5% to 30% by weight of the dry-mix composition.
  • U.S. Patent No. 4,058,636 describes an instant-type acid milk gel using a blend of dry ingredients which is added to cold milk with mixing followed by refrigeration. The resultant acidified milk gel product is said to have a smooth body with no graininess.
  • the dry composition comprises color, flavor, food acidulent, carbohydrate sweetener and a thickener system that is a blend of carboxymethyl cellulose (CMC), xanthan gum and locust bean gum.
  • the thickener system may include a minor amount of starch. It is taught that an increase in starch level beyond about 5% by weight of total solids, however, tends to mask the flavor release and produces a pastier body.
  • U.S. Patent Nos. 4,400,405 and 4,400,406 both issued to Moreley et al., describe whipped frozen desserts, including low fat versions, that utilize a stabilizer including a water binding agent (e.g., locust bean gum, guar gum, propylene glycol alginate, tara gum, cellulose ethers), a elasticizer system (e.g., gelatin, xanthan gum, carrageenan, sodium alginate, pectin), and an insoluble blocking agent (e.g., microcrystalline cellulose, cellulose fibers) (see cols. 7-8).
  • a stabilizer including a water binding agent (e.g., locust bean gum, guar gum, propylene glycol alginate, tara gum, cellulose ethers), a elasticizer system (e.g., gelatin, xanthan gum, carrageenan, sodium alginate, pectin), and an insoluble blocking agent (e.g., microcrystalline cellulose,
  • U.S. Patent No. 5,605,712 describes a stabilizer system for use in frozen desserts.
  • the stabilizer system includes microcrystalline cellulose in a specific quantitative relationship with respect to an alginate salt complex. This stabilizer system is designed to address the problem of ice crystal growth during storage, because of the "heat shock" that can occur through temperature variations.
  • a particularly demanding challenge for the manufacturer or formulator of a creamy or simulated milk-like beverage is the duplication of the desirable body and textural properties of full-fat dairy or ice cream-based milk drinks, such as milkshakes, in "instant" or ready-to-drink, dispensible versions of them.
  • milkshakes full-fat dairy or ice cream-based milk drinks
  • the present invention addresses these challenges by providing a product in concentrate form, that when diluted in use by the addition of water or ice particles, resembles a milk-containing beverage, but does not require the addition of real cream, milk or ice cream in preparing the finished product.
  • a stabilizer system for use in preparing a creamy, milk-like beverage or food dressing comprises a micro- crystalline cellulose (MCC) component, a water binder and an elasticizer system.
  • MCC micro- crystalline cellulose
  • the beverage may be a milk-shake.
  • the dressing may be a sauce.
  • the water binder is pregelatinized starch.
  • the starch is preferably selected from the group derived from tapioca, sago, corn, rice and potato plants. Tapioca has been found to be preferred.
  • the stabilizer system may comprise from about 22% to 45% by weight of starch.
  • the MCC is present preferably in coprocessed form, preferably coprocessed with CMC (carboxymethyl cellulose).
  • the stabilizer system comprises from about 36% to 75% by weight of the MCC- containing component.
  • the elasticizer system comprises at least one gum.
  • the gum is advantageously present as a blend of at least two gums.
  • the elasticizer system may further include at least one water-soluble hydrocolloid.
  • Preferred hydrocolloids include xanthan gum, carrageenan, carboxymethylcellulose, guar gum, locust bean gum, sodium alginate and other hydrocolloid gums suitable for use in milk-based beverage formulations.
  • the elasticizer comprises a blend of gums that includes xanthan and locust bean gums.
  • a base composition for use in preparing a milk-shake or a simulated milk- ⁇ ke or milk-shake-like beverage or a creamy dressing for food comprises a stabilizer system that includes micro- crystalline cellulose (MCC), a water binding agent and an elasticizer system.
  • MCC micro- crystalline cellulose
  • the water binding agent is preferably a pregelatinized starch.
  • the composition includes a carrier liquid for carrying the stabilizer system.
  • the carrier may be a milk concentrate.
  • the milk concentrate preferably makes up from about 40% to 95% by weight of the composition.
  • the base concentrate comprises a stabilizer system that includes about 0.5 to 1.5% microcrystalline cellulose (MCC), about 0.3 to 0.6% starch, about 0.01 to 0.03% kappa carrageenan, from about 0% to about 0.05% xanthan gum, and from 0% to about 0.1% locust bean gum, where all percentages are based on the total weight of the base concentrate.
  • a ready-to-drink, simulated milkshake beverage includes a stabilizer system comprising micro-crystalline cellulose (MCC), a water binding agent, an elasticizer system, and ice particles.
  • MMCC micro-crystalline cellulose
  • the beverage is prepared by vigorously mixing together the stabilizer system and ice particles.
  • Blending is a suitable way of achieving the vigorous mixing that produces the product in a ready-to-drink state.
  • the water binding agent may be a pregelatinized starch.
  • a method of preparing a milk-shake-like product, without the necessity of including ice cream or milk includes the steps of providing particulate ice material, providing a base concentrate comprising a stabilizer system comprising micro-crystalline cellulose (MCC), pregelatinized starch and an elasticizer system, and forming a blend of the ice material and the concentrate.
  • MMC micro-crystalline cellulose
  • the method includes agitating the blend with sufficient vigor to cause the blend to take on the semblance of a milk-based milk-shake.
  • Still another aspect of the invention provides a method of stabilizing a simulated milk-containing beverage or dressing by incorporating into it a stabilizer system that contains (a) microcrystalline cellulose and (b) a water binding agent and (c) an elasticizer system, the stabilizer system being incorporated in an amount of from about 0.5% to about 5% by weight, based on the weight of the beverage or dressing.
  • the method is particularly effective for beverages, particularly icy-cold milk-shakes, that contain ice particles in a major portion initially, such as when under preparation.
  • the water binding agent is preferably a pregelatinized starch.
  • the elasticizer system comprises carrageenan and at least one gum.
  • the invention extends further to a method of avoiding risk associated with storing milk or ice cream in the provision of milk- or ice-cream-containing products such as beverages or dressings, wherein the method comprises the steps of providing a composition incorporating the stabilizer system for blending with ice for forming such aforesaid simulated milk-containing product, providing ice particles, blending the composition with the ice particles to form a product having organoleptic properties associated with a real milk-containing product and serving the product so formed.
  • a further advantage of the invention is that risk associated with the storage of ice cream in the provision of a milk-shake beverage is avoided, since no ice cream is needed.
  • a further advantage is found in logistics of supply, since ice is easier to handle than ice cream, with less microbiological risk, such as of contamination and shelf life. Also, where space is at a premium, such as in a fast-food restaurant, a mobile service platform or a vending machine, high quality creamy or milk-shake- type products can be prepared using existing ice supplies, hence avoiding the need for specialized ice cream freezers or milk-shake machines.
  • An additional advantage is that packages of concentrate are storeable at room temperature until opened, further reducing refrigeration space requirements.
  • Another advantage of the invention is reduced beverage preparation time compared with ice-cream containing equivalents. Consequently, fewer man hours are required per serving.
  • a further advantage is that preparation procedure is simplified, resulting in less variation and more consistent product quality.
  • the stabilizer system of the invention provides the consumer with perceptions of quality in regard to mouthfeel and viscosity that are compare favourably with a traditional milk or ice-cream-based product.
  • the stabilizer system of this invention provides desirable performance characteristics that mimic the functionality of the fat component in conventional milk or ice cream-based milk-shakes, or in beverages or food dressings in liquid form that are prepared with milk as a component. However, it has application also in the preparation and provision of cold beverages that mimic the appearance and organoleptic properties of milk-containing beverages, but where milk is not needed or may not be desired.
  • the stabilizer system generally comprises a microcrystalline cellulose (MCC) component, a water binder and an elasticizer system.
  • a beverage or food dressing formulation that incorporates the stabilizer system of this invention may be provided as a base composition in dry powder form. However, it may further include a carrier liquid, and may thus be provided as a liquid concentrate that, when mixed with a suitable diluent, produces a finished beverage that is ready to drink.
  • the carrier may be any suitable food-grade liquid, selected according to the kind of beverage product desired to be produced. In an embodiment, it is water. In an alternative embodiment, it is a milk concentrate. The milk concentrate preferably makes up from about 40% to 95% by weight of the composition.
  • the composition may thus be supplied in various concentrations, ranging from a relatively concentrated, ready-to-pour sauce, to a diluted, ready-to- drink beverage, to a dehydrated powder to which can be added ice and/or water to produce the same finished drink or food dressing.
  • the amount of stabilizer to be incorporated into a beverage formulation, according to the invention is generally in the range of about 0.5 weight percent to about 5 weight percent, based on the weight of the finished beverage.
  • the amount of stabilizer is about 1 weight percent to about 2.5 weight percent and further preferably from 1.2% to 1.9%.
  • the beverage is a milk-shake, it may additionally contain a fat source that is butterfat, milk fat, vegetable fat, vegetable oil, or other functionally equivalent fat or lipid.
  • the stabilizer system comprises a microcrystalline cellulose (MCC) component, preferably in an amount of from about 36 to 75% by weight percent of the total weight of the composition.
  • MCC microcrystalline cellulose
  • the MCC component includes MCC in coprocessed form.
  • coprocessed refers to the physical processing of the named hydrocolloid with MCC in a manner that imparts improved physical characteristics not exhibited by MCC alone or by simple blends or dry mixtures of MCC with the hydrocolloid. This is desirably done with CMC (carboxymethylcellulose).
  • CMC carboxymethylcellulose
  • the water binder is desirably in the range from about 22% to 45 wt %, based on the weight of the stabilizer system.
  • the elasticizer system preferably makes up from about 3% to 9% by weight of the stabilizer.
  • the water binder is preferably a starch.
  • a preferred starch is tapioca starch.
  • An example of a suitable tapioca starch is Textra starch. It was selected on the basis of its specific granule size, water binding kinetics, and amylase release rate.
  • Other starch sources that may be utilized include the sago plant, as well as corn, rice, potatoes and the like.
  • starches that attain equivalent performance of tapioca in terms of typical mean granule size, mean hydration kinetics and mean amylase release degree and rate could be used, or be calibrated and perhaps permutated to provide such equivalence. Water binding kinetics are found to be important because they determine the relative ultimate water allocation between the starch and the other stabilizer components.
  • Amylase release rate refers to the rate that the amylase constituent of the starch is able to diffuse from the starch granule's matrix, which in turn influences the functional performance of the materials in the inter-granular regions between the swollen starch granules or debris therefrom.
  • the elasticizer system enhances the elasticity of the stabilizer and is thought to serve as an inhibitor of syneresis (the potential for the product to exhibit weeping). It is found that a gum such as locust bean gum (LBG) is capable of performing such function.
  • LBG locust bean gum
  • the grade of LBG for use in this invention is thus selected according to its functionality in this respect, rather than upon its more typically measured viscosity characteristics.
  • locust bean gum is present in an amount from about 1.4% to 7.4%, more preferably from about 2.9 to 5.9%, by weight of the stabilizer system.
  • the elasticizer system may further comprise one or more water-soluble hydrocolloids selected to provide complementary and/or synergistic properties or characteristics when present together with the MCC component.
  • the water- soluble hydrocolloid compounds may be provided either as individual hydrocolloids or as mixtures or synergistic combinations.
  • water-soluble extends to hydrocolloid materials that are hydrophilic and water-binding, water gelling and/or water-soluble. Since many of these hydrocolloids provide excellent gelling or water binding characteristics at relatively low concentrations, the term “water-soluble” includes hydrocolloids that may be solubilized in water even in relatively small amounts and in cold water that is at a temperature from freezing to about 10°C.
  • Suitable hydrocolloids include hydrocolloid gums naturally derived from plants, including seaweeds such as carrageenan, locust bean gum and other water-binding plant-derived materials such as maltodextrin. Particularly preferred as the hydrocolloid gum component are xanthan gum, carrageenan gums and mixtures or combinations thereof.
  • the stabilizer system may thus also contain xanthan gum, preferably in amount from about 1.4 to 3.7% by weight and carrageenan gum, preferably in an amount of from about 1.0 to 1.9% by weight.
  • Preferred embodiments of the stabilizer system that incorporates the elasticizer system, therefore comprise from about 36 to 75% micro-crystalline cellulose, about 22 to 45% starch, about 0.7 to 2.3% kappa carrageenan, about 1.4 to 3.7% xanthan gum, and about 1.4 to 7.4% locust bean gum, where all percentages refer to the weight of the total stabilizer system.
  • the stabilizer system comprises from about 51 to 70% micro-crystalline cellulose, about 20 to 37% starch, about 1.1 to 1.9% kappa carrageenan, 2.2 to 3.0% xanthan gum, and about 2.9 to 5.9% locust bean gum, where all percentages refer to the weight of the total stabilizer system.
  • a drink or dressing composition of the invention, in liquid form, is composed principally of a liquid carrier and the stabilizer system.
  • the liquid carrier may be any suitable liquid that does not detract from the characteristics expected from a cold liquid beverage such as a milk-shake.
  • the stabilizer system and composition that incorporates it may comprise additional ingredients such as adjuvants.
  • Adjuvants are additives that are commonly used or included in specific beverage applications, for example simulated milk-shake formulations. They may include emulsifiers (e.g. mono- and diglycerides of fatty acids including distilled monoglycerides of fatty acids), polyoxyethylene sorbitan esters, such as polysorbate 80 or 65, lecithin and standardization agents (e.g. dextrose or the like for adjusting the viscosity or other properties of the stabilizer system).
  • emulsifiers e.g. mono- and diglycerides of fatty acids including distilled monoglycerides of fatty acids
  • polyoxyethylene sorbitan esters such as polysorbate 80 or 65
  • lecithin e.g. dextrose or the like for adjusting the viscosity or other properties of the stabilizer system.
  • non-dairy creamers cocoa, cream, milk solids, food grade antifoam and water.
  • the invention finds further application in a method of avoiding risk associated with the storage of ice cream or other milk-containing components in providing milk-shakes and other milk- or milk product-containing beverages.
  • the method comprises providing a beverage base composition incorporating the stabilizer system described above, and mixing it into a carrier to form a beverage.
  • the method includes providing the base composition for blending with ice for forming a milk-shake-like beverage, providing ice particles, blending the composition with the ice particles to form a beverage having organoleptic properties associated with a milk-containing milkshake and serving the beverage so produced.
  • the method further includes providing a vending machine having a dispensing system for the concentrate and a system for generating ice particles and, on demand from a consumer, causing the ice particles and the concentrate to be blended together to form a beverage having organoleptic properties resembling those of an equivalent milk-containing beverage.
  • ingredients proportions can be varied and diluted as required within the scope of the claims appended hereto and that the composition can be utilized in producing a finished product that can be de-hydrated for later dilution in water or milk, or diluted from a concentrate to a drinkable beverage.
  • composition for use in preparing a creamy orange-flavoured drink or sauce was made from the following ingredients:
  • the method of manufacture was as follows:
  • the water was heated to 85°C and transferred to a high shear mixer. With the mixer operating at high speed to form a vortex, the remaining ingredients, with the exception of the orange oil, were added to the vortex. The mixture was blended for five minutes and thereafter homogenised in two stages, before being pasteurized and cooled to 35°C.
  • the resulting concentrated product was then transferred to an in-line mixer, where the orange oil was added via an injection port. Still in liquid form, the concentrate was aseptically filled into capsules and sealed.
  • a capsule After storing at room temperature for four months, a capsule was opened and emptied into a beaker. When reconstituted in water at room temperature, the concentrate was diluted to provide a pleasant, creamy feeling opaque sauce with obvious orange flavour. It was heated before being served as a complement to a rice-based meal.
  • a second capsule was emptied and vigorously mixed into 250ml of water at about 8°C. Ice cubes were added and to provide a refreshing citrus-flavoured but creamy feeling drink.
  • a base concentrate for preparation of a milk-shake like beverage was formulated to incorporate the following stabilizer system:
  • the stabilizer percentage in the total product weight was to be about 1.36%.
  • Water, as carrier liquid, was heated to about 82°C and the coprocessed
  • MCC was then added, so as to be hydrated via heat and agitation, using a high shear mixer. After hydration was complete, milk solids were added and thereafter the remaining stabilizer components were added. These were agitated further. The non-dairy creamer and dry flavors were added and mixed until well dissolved. Sweeteners, colorings and liquid flavors were then added and the product mix preheated to about 75°C. It was then homogenized in two stages and allowed to cool. The pH was adjusted to about 6.4. Thereafter the product was pasturized, recooled and rehomogenized, cooled to 32°C and pumped to a sterile tank for aseptic filling into containers.
  • the base concentrate thus obtained was formulated as follows.
  • the product concentrate was found to remain shelf stable without refrigeration for 6 to 9 months, depending on ambient temperatures and climates.
  • a base composition for use in preparing a creamy wine aperitif-like beverage was formulated by mixing together the following ingredients:
  • the concentrate which had thus been produced was homogenized in two stages and allowed to cool before the pH was adjusted to about 6.4.
  • the resulting composition was pasteurized, recooled and rehomogenized, cooled to 27°C and pumped to a spray dryer operating at 90°C.
  • the removal of moisture from the concentrate composition resulted in a powder being obtained.
  • This was asceptically filled into sachet pouches. When reconstituted with chilled water, it gave a smooth and creamy wine-flavoured beverage. When reconstituted with crushed ice in a blender, it resulted in a creamy granita-like aperitif.
  • a concentrate for use in preparing a drink or a sauce having coffee and toffee flavouring was prepared from the following sets of ingredients, divided into two parts:
  • the ingredients for the second part were:

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Dispersion Chemistry (AREA)
  • Molecular Biology (AREA)
  • Inorganic Chemistry (AREA)
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  • Dairy Products (AREA)
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Abstract

L'invention porte sur un système stabilisateur servant à la présentation de boissons telles que du lait frappé ou de sauces comprenant un composant microcristallin à base de cellulose, un liant aqueux par exemple de l'amidon, et un système élastifiant, et sur le procédé d'utilisation dudit stabilisateur pour produire des boissons telles que du simili lait ou du simili lait frappé qui présentent nombre des caractéristiques souhaitables de corps et de texture du lait réel ou des laits frappés à base de crèmes glacées, mais sans utilisation de crèmes glacées. L'invention porte également sur des concentrés servant à préparer des sauces onctueuses servant de complément alimentaire.
PCT/EP2001/014989 2000-12-18 2001-12-18 Stabilisateur de boissons et de sauces WO2002049451A2 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AU2002231721A AU2002231721A1 (en) 2000-12-18 2001-12-18 Stabilizer based on microcrystalline cellulose for drink and dressing formulations

Applications Claiming Priority (2)

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US25588600P 2000-12-18 2000-12-18
US60/255,886 2000-12-18

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WO2002049451A2 true WO2002049451A2 (fr) 2002-06-27
WO2002049451A3 WO2002049451A3 (fr) 2002-10-17

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WO2004100671A1 (fr) * 2003-05-13 2004-11-25 Bristol Myers Squibb Company Compositions lactees aromatisees et procedes de preparation desdites compositions
WO2007054274A1 (fr) * 2005-11-14 2007-05-18 Unilever N.V. Boisson nutritive
WO2007134283A3 (fr) * 2006-05-15 2008-01-10 Pepsico Inc Stabilisant pour produits laitiers
US20090247491A1 (en) * 2001-01-23 2009-10-01 Gador S.A. Composition comprising bisphosphonates for prevention and/or treatment of metabolic diseases of bones, process for preparing such composition and use thereof
EP1928264A4 (fr) * 2005-09-30 2009-12-23 Fmc Corp Stabilisateurs et compositions et produits les comprenant
WO2011076572A1 (fr) * 2009-12-21 2011-06-30 Nestec S.A. Boissons prêtes à boire
US7998505B2 (en) 2006-10-27 2011-08-16 Fmc Corporation Dry granulation binders, products, and use thereof
KR20140065177A (ko) * 2012-11-21 2014-05-29 삼성정밀화학 주식회사 저지방 휘핑크림 조성물 및 그의 제조방법
US8801847B2 (en) 2002-05-14 2014-08-12 Fmc Corporation Microcrystalline cellulose compositions
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US8927609B2 (en) 2011-12-09 2015-01-06 Fmc Corporation Co-attrited stabilizer composition
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KR20140065177A (ko) * 2012-11-21 2014-05-29 삼성정밀화학 주식회사 저지방 휘핑크림 조성물 및 그의 제조방법
JP2016500270A (ja) * 2012-12-19 2016-01-12 ユニリーバー・ナームローゼ・ベンノートシヤープ 植物の柔組織由来のセルロースミクロフィブリルを含むインスタント茶系飲料
US10188124B2 (en) 2012-12-19 2019-01-29 Conopco, Inc. Tea dry matter compositional beverage
EP2999348A4 (fr) * 2013-08-07 2017-01-18 Enodis Corporation Procédés et compositions pour préparation de lait frappé
JP2015123068A (ja) * 2013-12-27 2015-07-06 三栄源エフ・エフ・アイ株式会社 飲料
US10667543B2 (en) 2014-12-22 2020-06-02 Conopco, Inc. Frozen confection
US11576397B2 (en) 2016-02-05 2023-02-14 Conopco, Inc. Frozen confection
GB2570619B (en) * 2017-07-27 2022-10-19 Dale Farm Ltd Food product
EP3723722B1 (fr) 2017-12-13 2022-11-16 Roquette Freres Système épaississant et stabilisant d'origine naturelle convenant notamment à la préparation de produits cosmétiques
CN115484827A (zh) * 2020-02-20 2022-12-16 杜邦营养生物科学有限公司 用于发酵或酸化奶制品的组合物、其用途、含有其的制品及这些制品的生产方法

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