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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, can solve problems such as affecting flavor and mouthfeel, increasing costs, and inconvenience to consumers

Inactive Publication Date: 2001-04-18
THE PROCTER & GAMBLE COMPANY
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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 higher levels of fat and / or calories and increased costs

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Embodiment 1

[0064] Liquid creamy mouthfeel: prepare liquid creamy mouthfeel (about 2900ml) by the following ingredients

[0065] ingredients

[0066] The oil and emulsifier were combined in a 4000ml beaker and heated to 150°F (65.5°C) until all the fat was melted. A suitable emulsion was made by adding 1000 ml of water at 180°F (82°C) to the oil / emulsifier blend and mixing with a high shear mixer for 1 minute. Starch, corn syrup solids, microcrystalline cellulose, carboxymethyl cellulose, monopotassium phosphate, and 1290 ml of 180°F (82°C) water were added with continuous high shear mixing. In another 1500ml beaker, mix Simplesse-100 with 500ml of 180°F (82°C) hot water using a magnetic stirrer until all particles are dispersed (no lumps visible). The Simplesse 100 dispersion was mixed with the oil / emulsifier / solid emulsion and mixed by hand with a spatula. The blend was homogenized in a two-step APV Gaulin homogenizer at 1000 / 4600 psi. The liquid creamy mouthfeel contained ...

Embodiment 2

[0067] ingredients grams Partially Hydrogenated Canola Oil 500 Simplesse_ (micronized milk

[0068] The oil and emulsifier were combined 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_100 to the oil / emulsifier / soluble solid emulsion and mix. The blend was homogenized in a two-step APV Gaulin homogenizer at 1000 / 4600 psi. 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. Example 3

Embodiment 3

agent 600 sucrose 278 Aspartame 1．0 acesulfame potassium 1．0 instant tea 100 silica 10 flavoring 10

[0070] All ingredients were placed in a Hobart mixer and mixed for 5 minutes.

[0071] Flavored Creamy Tea Beverage: 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). Example 4

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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 beverages. 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 usually 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 pro...

Claims

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Application Information

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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 THE PROCTER & GAMBLE COMPANY