Stable acidic milk based beverage

Abstract

Acidic milk based beverage products which do not precipitate over time and are physically stable, and a process for preparing these products, are disclosed. These products contain from about 0.5% to 5.0% milk proteins and 0.1 to 2.0% of a food stabilizer and a food acid sufficient to lower the pH below 4.5. The first step of the process involves mixing milk proteins with a food grade weak base to raise the pH above 7.0. Food grade stabilizers are added to the elevated pH mixture of milk proteins and base under low shear conditions. Other ingredients are then added to provide the desired sweetness, flavor, color and microbiological stability. This mixture is homogenized before acidification. A chilled food grade acid is then added at a temperature below 30° C. under low to moderate shear conditions.

Description

[0001] This application is a division of Ser. No.: 09 / 808,769, filed Mar. 15, 2001, now U.S. Pat. No.: 6,652,986, which is herein incorporated by reference.BACKGROUND OF THE INVENTION [0002] 1. Field of the Invention [0003] The present invention relates to a process for preparing a chilled beverage product, which contains milk and a food acid. The process of the present invention provides a means for making smooth-textured, low viscosity beverage products which contain milk proteins and a food acid, but which exhibit little or no sedimentation. [0004] 2. Description of the Prior Art [0005] When formulating a flavored drink containing milk proteins at a low pH of between pH 3.5 and 4.5, which contains milk solids, whey proteins are generally favored because they are soluble under acidic conditions. Acidic, flavored drinks with casein proteins are known to be unstable and produce large amounts of casein precipitate. A process and formulation for flavored low pH milk protein-containing...

AI Technical Summary

Benefits of technology

[0018] It is therefore the object of the present invention to provide a milk protein beverage which contains milk proteins and a food acid, said beverage having a long shelf life and exhibiting little or no sedimentation over time.

[0019] It is a further object of the present invention to provide a means for making a milk protein beverage which contains milk proteins and a food acid, said beverage having a long shelf life and exhibiting little or no sedimentation over time.

[0020] It is a further object of the present invention to provide a nutritious and flavorful milk protein beverage which exhibits a smooth texture and a low viscosity, and a means for making same.

[0024] The addition of weak base creates an environment wherein the casein molecules are enhanced in a manner which promotes the association of stabilizer molecules to the surface of the protein. The basic environment also reduces the role of calcium by inhibiting the bridging of calcium with the protein, thus limiting coalescence and sedimentation of the proteins.

[0026] The food stabilizer is added under low shear conditions sufficient to form an intimate mixture. These conditions avoid excessive shear for extended periods of time, which can act to break up the negatively charged colloidal complexes, denature the milk proteins and cause foam.

Problems solved by technology

Acidic, flavored drinks with casein proteins are known to be unstable and produce large amounts of casein precipitate.

Even these known processes have problems of precipitation over time, and require that the product be shaken prior to drinking.

It is reported that even when these food stabilizers are employed, beverage products containing milk proteins and acid or acidic juice at a pH below 4.5 tend to exhibit undesirable sedimentation / precipitation over time.