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Aseptic rtd peanut milk and method of making thereof

An emulsifier and milk protein technology, applied in the field of plant protein dairy beverages, can solve problems such as not being able to match the growing demand

Pending Publication Date: 2018-08-03
SOC DES PROD NESTLE SA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, chocolate dairy drinks still contain high levels of additives and cannot match the growing demand for foods that are naturally low or free of additives

Method used

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  • Aseptic rtd peanut milk and method of making thereof
  • Aseptic rtd peanut milk and method of making thereof
  • Aseptic rtd peanut milk and method of making thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0119] Example 1 - Composition of RTD Peanut Milk Beverage

[0120] Table 1 shows two non-limiting examples of ingredient ranges for RTD peanut dairy beverages containing a thickening / stabilizing system, where the thickening / stabilizing system in beverage 1 is a gellan gum stabilizing system, and the gellan gum stabilization system in beverage 2. The thickening / stabilizing system is gellan gum / sodium caseinate stabilizing system. Ingredients are listed in amounts expressed as percent by weight of the beverage.

[0121] Table 1: Exemplary RTD Peanut Dairy Beverages

[0122]

[0123]

Embodiment 2

[0124] Components of embodiment 2-peanut milk product beverage and its preparation process

[0125] The formulations of peanut milk beverages with different stabilization systems are disclosed in Table 2. Ingredients are listed in amounts expressed as percent by weight of the composition.

[0126] Beverages may be prepared using any suitable method. As a non-limiting example, a method for preparing Formulation 1 is provided as follows:

[0127] Dissolve 8g of skimmed milk powder in a milk solution tank filled with 100g of 65°C hot water and shear at 4000rpm for 10min. 1.8g of sodium caseinate (emulsifier) ​​was added to the milk solution tank and kept at a shear rate of 4000rpm for 10min. Dry gellan gum (Kelcogel HMBPC 0.39g) and 10g sugar were dissolved in 500g hot water at 70°C, and kept at a shear rate of 4000rpm for 10min to obtain a stabilizer solution. The stabilizer solution was added to the milk solution tank and kept at a shear rate of 4000 rpm for 10 min. The ...

Embodiment 3

[0134] Example 3 - Physical Stability Evaluation of Prepared Beverages

[0135] The physical stability of all tested beverages listed in Table 2 was evaluated by using the following assays, where the reference beverage in Table 2 was used as a control.

[0136] Physical stability was assessed by combining LUMISizer analysis and visual observation.

[0137] 1. LUMISizer analysis

[0138] Suspension stability was assessed by analysis using LUMISizer. The LUMISizer is a temperature-controlled benchtop dispersion / stability analyzer for the comprehensive characterization of emulsions and suspensions. Various rectangular sample chambers and the analysis software SEPView make the device ideal for analyzing low or highly concentrated dispersions and analyzing sedimentation or emulsion separation during centrifugation.

[0139] The Lumisizer operates using the principle of centrifugation of the sample at different g forces for a given time. A transmission profile is generated a...

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PUM

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Abstract

Disclosed herein are ready to drink ("RTD") plant protein and / or dairy protein beverages having improved stability, texture and mouthfeel. The beverages comprise a plant protein and / or a dairy protein, and a texturing / stabilizing system, wherein the texturing / stabilizing system consists of a stabilizer, or consists of a stabilizer and an emulsifier, provided that only one stabilizer is present inthe system, or only one stabilizer and only one emulsifier is present in the system. Also disclosed are methods for preparing the RTD beverages.

Description

technical field [0001] The present disclosure generally relates to plant protein beverages. In particular, the present disclosure relates to vegetable protein beverages having reduced amounts of emulsifiers and stabilizers, and more particularly, the present disclosure relates to vegetable protein dairy beverages having reduced amounts of emulsifiers and stabilizers, the beverages comprising protein and thickeners / stabilizers. Background technique [0002] There are many types of beverages on the market today. Vegetable protein beverages are very popular in the world today and are widely consumed by people due to their nutrition and good quality. The plant-based beverage market is growing rapidly. Desirable vegetable protein beverages should be shelf-stable during storage, free from phase separation, creaming, gelation and sedimentation, and maintain a constant viscosity over time. [0003] However, the addition of proteins and stabilizers to liquid dairy beverages often...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/66A23L2/52A23L25/00A23C9/154A23C9/156A23L29/10A23L29/269A23C11/06A23C11/10
CPCA23C9/154A23C9/156A23C11/06A23C11/08A23L2/52A23L2/66A23V2002/00A23L29/10A23L29/272A23L25/30A23V2200/20A23V2200/212A23V2200/222A23V2250/1842A23V2250/264A23V2250/5054A23V2250/54246A23L2/39
Inventor 窦超然A·A·舍尔孙忠伟
Owner SOC DES PROD NESTLE SA
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