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Agent for imparting creamy lubricious mouthfeel to foods and beverages

A creamy, mouthfeel agent technology, applied in the field of imparting agents, which can solve the problems of enlarged packaging, increased packaging size, high fat, etc.

Inactive Publication Date: 2003-07-02
PROCTER & GAMBLE CO
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This will lead to an increase in the packaging size necessary for the same amount of finished, consumable products; either the packaging will have to be increased to achieve the same amount of consumption (which will cause environmental and storage problems), or the current packaging size will be consumed by consumers. Will get a smaller amount (will cause inconvenience to the consumer)
In addition, the high content of solids will affect the flavor and taste
A high level of solids will result in a higher level of fat and / or calories, as well as increased costs

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0049] ingredients

Embodiment 2

[0051] ingredients

[0052] The oil and emulsifier were mixed in a 4000ml beaker and heated to 150°F (65.5°C) until all the fat was melted. To this oil / emulsifier blend was added 2333 ml of water at 180°F (82°C) and mixed with a high shear mixer for 1 minute to make a suitable emulsion. Starch, corn syrup solids, sodium caseinate, and potassium monobasic phosphate were added with continuous high shear mixing. Add Simplesse(R) 100 to the oil / emulsifier / soluble solids emulsion and mix. Blend the blend in a two-step APV Gaulin homogenizer at 1000 / 4600psi (68.95×10 5 / 317.17×10 5 Pa) homogeneous. The concentrated liquid creamy mouthfeel contained a total of 30% solids (soluble and insoluble solids). The creamy mouthfeel was spray dried under the following conditions: air inlet temperature = 215-230°C, outlet temperature = 110-120°C.

Embodiment 3

[0055] All ingredients were placed in a Hobart mixer and mixed for 5 minutes.

[0056] Flavored Creamy Tea Drink : A beverage (1000ml) was prepared by mixing 75g of the dry mix with the addition of 925ml of water at 180°F (82°C). The beverage contained a total of 7.5% solids (soluble and insoluble solids).

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PUM

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Abstract

The present invention relates to an agent for imparting creamy mouthfeel (referred to herein as ''creamy mouthfeel agent'') to foods and beverages. Said agent comprises a water-insoluble component and a water-soluble component. Said water-insoluble component has particles with a mean particle size diameter of from about 0.1 to about 3.0 microns and comprises: (a) from about 5 to about 70% of a microparticulate component; (b) from about 0 to about 60% of fat / oil component; (c) from about 0 to about 5% of emulsifier component; (d) up to about 5% of a microcrystalline cellulose component. Said water-soluble component comprises: (a) from about 0.05 to about 40% of a thickener; (b) from about 0 to about 10% sodium caseinate; (c) from 0 to about 40% milk solids; and (d) from about 0 to about 4% processing aids. The creamy mouthfeel agent of the present invention comprises from about 0 to about 10% flavorant; said flavorants may be part of the water-insoluble components, the water-soluble components, or both. The water-insoluble components comprise at least 60% of the total solids of the creamy mouthfeel agent. The creamy mouthfeel agent of the present invention can be used in food and beverage products where a rich, creamy mouthfeel is desired, and is particularly preferred in those food compositions where creamer products have been conventionally used.

Description

technical field [0001] The present invention relates to a creamy, smooth, thick and / or rich mouthfeel imparting agent suitable for food and drink. The present invention also relates to the production method of the imparting agent, and the application of the imparting agent in various foods and beverages. Background technique [0002] Creamy, smooth mouthfeel is essential for many instant and ready-to-eat foods and ready-to-drink beverage products, such as flavored beverages (coffee, hot chocolate, tea, creamy juice drinks, milkshakes, etc.); mayonnaise, salad dressings, sauces, marinades For sauces, puddings and custards. Consumers generally prefer the specific creaminess, richness, sweetness and flavor in these products. These attributes are typically imparted by commercially prepared creams, or hydrocolloids, pectins, and / or starches. Alternatively, food or beverage products can be formulated to have a high solids content. [0003] Many of these food and beverage produ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/62A23F3/30A23F5/24A23G1/00A23G1/56A23G9/52A23L2/00A23L27/00A23L29/00A23L29/262
CPCA23F3/30A23L1/22016A23L1/0534A23G9/52A23F5/243A23G1/56A23G2200/00A23L29/262A23L27/72
Inventor F·V·维拉格兰J·L·巴特鲍格L·E·斯莫尔J·A·萨金特G·J·德里亚
Owner PROCTER & GAMBLE CO