Heat-treated beverage containing fluid gel

Abstract

The present invention relates to a heat-treated beverage containing a fluid gel comprising particles formed from gellan gum and a divalent cation, in particular calcium. The fluid gel beverage is surprisingly thermally stable and maintains suspension properties after heat treatment including UHT (ultra-high temperature) heat treatment.

Description

Technical Field

[0001] The present invention generally relates to the field of beverages containing a fluid gel that is stable under heat treatment such as UHT treatment. For example, the present invention relates to a heat-treated beverage containing a gellan-based fluid gel having a specific amount of divalent cations, such as calcium. Background Art

[0002] A fluid gel is a suspension of microparticles formed from a gelling polymer. A fluid gel is produced when sufficient shear is applied to a solution of the gelling polymer during the gelling process. In the production of a normal gel, gelling occurs by allowing the solution to gel statically (i.e., without the application of shear or other forces).

[0003] A fluid gel is defined by the presence of a suspension of microgel particles. A fluid gel has physical properties and dimensions different from those of a normal (statically formed) gel. For example, a fluid gel can have properties similar to those of oil droplets in an emulsion-based product (see, for example, Frith, W., Garijo, X., Foster, T., and Norton, I. (2002). Microstructural origins of the rheology of fluid gels. Royal Society of Chemistry Special Publication). When a small stress is applied, a (stable or oscillatory) fluid gel deforms in proportion to the stress in a manner similar to that of a statically formed gel. However, above a critical stress, the deformation of the fluid gel is replaced by viscous flow. This is in contrast to a statically formed gel, which breaks or ruptures above a critical stress (see Morris et al., "Gelation of gellan - A review"; Food Hydrocolloids; Vol. 28, No. 2, August 2012, pp. 373 - 411). Generally, a statically formed gel has a higher modulus (G' and G") compared to the corresponding fluid gel (i.e., the gel formed from the same gelling agent).

[0004] Given the unique properties of fluid gels, there has been increasing interest in their use in food and beverage categories. For example, fluid gels can be used as fat replacers because they produce a creamy mouthfeel without the calories of full-fat products. Fluid gels can also be used to provide a free-flowing beverage that has the ability to suspend particles within the beverage when at rest.

[0005] Fluid gels and methods for their preparation are known. Fluid gels are typically produced by shearing a gelling agent such as a hydrocolloid during gelation. The particle size and structure of the fluid gel can be customized by adjusting the production technology and the gelling agent used. For example, higher shear rates tend to produce smaller particles.

[0006] Gelling agents such as gelling polysaccharides and gelling synthetic polymers (e.g., polymers synthetically produced by polymerization of monomers) are well known in the production of fluid gels. The gelling polysaccharides may be chemically modified or enzymatically modified (e.g., by a deacylation-type reaction), although the polymer backbone is generally unchanged and corresponds to a naturally occurring gelling polysaccharide. Gelling polysaccharides are generally preferred over gelling synthetic polymers because the gelling polysaccharides are derived from natural products and are therefore generally more acceptable for consumer and regulatory reasons.

[0007] Polysaccharides that can be used to produce fluid gels include alginates, gellan gum, agar and carrageenan, etc. Alginates are often used as alginate gels, and it is known that alginate fluid gels are stable to reheating after preparation. Agar, carrageenan and gellan gum form thermoreversible gels when cooled, and are less preferred because they cannot be reheated after preparation, because they can melt back and lose their structure.

[0008] Heat stability is a particularly desirable feature for ready-to-drink beverages where a pasteurization or UHT treatment step is required or desired to improve shelf life, such as for milk, juice or dairy based products.

[0009] Pasteurization is typically carried out at temperatures below 100°C, typically 80°C to 100°C, for a longer period of time (compared to UHT), typically about 30 seconds to 10 minutes. UHT (ultra high temperature) treatment is typically carried out at higher temperatures, i.e. above 100°C, preferably above 135°C, for a shorter period of time, such as 2 seconds to 90 seconds.

[0010] Alginate has been studied as a thermally stable fluid gel. The thermal stability of alginate gels and fluid gels is well documented.

[0011] WO 2014 / 167373 A1 (Kraft Foods R&D inc.) relates to a method for making edible fluid gel particles for beverages. Alginate gel particles are made from alginate in the presence of calcium ions and are said to have a small particle size. Alginate gel particles are intended to replace fat in hot drinks such as coffee and hot chocolate. Alginate gel particles are said to maintain their structure during heat treatment up to 130°C. WO2014 / 167373A1 explains that for thermoreversible gels, such as those formed by gellan gum, this thermal stability is undesirable.

[0012] The amount of alginate used to produce the heat-stable fluid gel is relatively high, typically 0.5 wt% to 5 wt% depending on the type of alginate. In WO 2014 / 167373 A1, the amount of alginate in the examples was 1% w / w to 4% w / w.

[0013] Higher amounts of gelling agent can have a negative impact on the sensory properties of consumer products, especially beverages. For example, higher amounts of gelling agent can provide a thick or sticky mouthfeel, which is not liked by consumers in beverages such as cold drinks. Higher amounts of gelling agent can also cause a slippery or mouth-adhesive feeling.

[0014] Accordingly, it would be desirable to provide a beverage comprising a fluid gel that is stable to heat treatment, especially UHT treatment, has good sensory properties and the ability to suspend particles, such as solid inclusions.

[0015] It would also be desirable to provide a beverage comprising a fluid gel that is prepared with a gelling agent derived from a natural source, and / or is prepared with a small amount of gelling agent and / or with a limited number of gelling agents.

[0016] No reference in this specification to any prior art document should be construed as an admission that such prior art is well-known or forms part of the common general knowledge in the art. Summary of the Invention

[0017] The object of the present invention is to improve the prior art and, in particular, to provide a beverage comprising a fluid gel that overcomes the problems of the prior art and addresses the above needs, or at least provides a useful alternative. In particular, an object of the present invention may be to provide a beverage comprising a fluid gel that is stable under pasteurization and UHT conditions while maintaining acceptable sensory properties.

[0018] The inventors have surprisingly found that the object of the present invention can be achieved by the subject matter of the independent claims. The dependent claims further develop the concept of the present invention.

[0019] Accordingly, the present invention provides a heat-treated beverage comprising a fluid gel, the fluid gel comprising particles formed from gellan gum and a divalent cation, such as a divalent metal cation. The divalent cation is present at 0.001 wt% to 0.1 wt% based on the total weight of the beverage. The fluid gel comprising particles formed from gellan gum and a divalent cation is present both before and after heat treatment. The heat-treated beverage is a long-life or shelf-stable beverage.

[0020] The present invention also provides a method of producing the beverage of the present invention. The method of producing a heat-treated beverage comprising a fluid gel (preferably in sequence) comprises the following steps:

[0021] 1. Provide a heated beverage mixture comprising gellan gum, divalent cations and an aqueous liquid, wherein, based on the total weight of the beverage, the beverage mixture comprises from 0.001% to 0.1% by weight of divalent cations,

[0022] 2. Cool while shear-heating the beverage mixture to form a cooled beverage comprising a fluid gel, the fluid gel comprising particles formed from gellan gum and divalent cations,

[0023] 3. Heat-treat the cooled beverage comprising the fluid gel to obtain a heat-treated beverage comprising the fluid gel.

[0024] Surprisingly and unexpectedly, it has been found that fluid gels formed from gellan gum with a certain amount of divalent cations, such as calcium ions, are stable to heat treatments including UHT treatment. As used herein, the term "stable" refers to the ability of the fluid gel to retain certain properties during and after heat treatment, such as the ability to suspend particles, such as solid inclusions.

[0025] Gellan gum fluid gels have proven strong enough to suspend particles, such as solid inclusions, even at low concentrations and even after heat treatment. In this way, the present invention provides heat-treated beverages (i.e., long-life beverages) having modifiable and good sensory properties and capable of suspending particles, such as solid inclusions.

[0026] Gellan gum fluid gels maintain acceptable sensory properties even after heat treatment, especially for beverage applications.

[0027] Those skilled in the art will better understand these and other aspects, features and advantages of the present invention after reading the detailed description of the embodiments of the present invention in conjunction with the drawings. Description of the Drawings

[0028] Figure 1 Data showing gellan gum fluid gels produced using different shear heads are presented. Figure 1 A shows the PhiTau values of different shear heads. Figure 1 B shows pictures of different shear heads together with micrographs of fluid gel particles. The shear head labeled "0" is the Figure 1 paddle in A. Figure 1 The shear head "1" in B corresponds to Figure 1 S1 in A, Figure 1 The shear head "2" in B corresponds to Figure 1 S2 in A, and so on. These are the experimental results in Example 2.

[0029] Figure 2Shows the graph of PhiTau of gellan gum hydrogel and alginate hydrogel produced in Example 3 against calcium concentration.

[0030] Figure 3 Shows the graph of PhiTau of gellan gum hydrogel and alginate hydrogel produced in Example 4 against pH.

[0031] Figure 4 Shows the graph of viscosity against gelling compound concentration before and after pasteurization treatment. Figure 4 A shows the results of gellan gum hydrogels at various concentrations before and after pasteurization treatment. Figure 4 B shows the results of alginate hydrogels at various concentrations before and after pasteurization treatment. These are the experimental results in Example 5.

[0032] Figure 5 Shows the BRUCE analysis of gellan gum hydrogel and alginate hydrogel before and after pasteurization treatment. Figure 5 A shows the results of gellan gum hydrogel before and after pasteurization treatment. The PhiTau value of the gellan gum hydrogel was 15.0 Pa before pasteurization and 12.1 Pa after pasteurization. Figure 5 B shows the results of alginate hydrogel before and after pasteurization treatment. The PhiTau value of the alginate hydrogel was 7.8 Pa before pasteurization and 7.8 Pa after pasteurization. These are the experimental results in Example 5.

[0033] Figure 6 Shows the graph of viscosity of hydrogels against shear rate before and after UHT heat treatment. Figure 6 A shows the results of gellan gum hydrogel before and after UHT treatment. Figure 6 B shows the results of alginate hydrogel before and after UHT treatment. These are the experimental results in Example 5.

[0034] Figure 7 Shows the BRUCE analysis of gellan gum hydrogel and alginate hydrogel before and after UHT treatment. Figure 7 A shows the results of gellan gum hydrogel before and after UHT treatment. The PhiTau value of the gellan gum hydrogel was 21.8 Pa before UHT and 16.9 Pa after UHT. Figure 7 B shows the results of alginate hydrogel before and after UHT treatment. The PhiTau value of the alginate hydrogel was 5.4 Pa before UHT and 4.0 Pa after UHT. Figure 7C shows the results of gellan gum hydrogels made with high (0.3 wt% 1M calcium chloride) and low (0.01 wt% 1M calcium chloride). The PhiTau value of the "low" calcium gellan gum hydrogel was 8.6 Pa before UHT and 20.4 Pa after UHT. The PhiTau value of the "high" calcium gellan gum hydrogel was 17.7 Pa before UHT and 10.9 Pa after UHT. These are the experimental results in Example 5.

[0035] Figure 8 The DSC traces of the gellan gum hydrogels prepared in Example 5 are shown.

[0036] Figure 9 Microscopic images of the gellan gum hydrogels before and after various heat treatments are shown. Figure 9 A shows the images before and after pasteurization treatment. The different pictures in each column are related to different regions of the same sample. Figure 9 B shows the images before and after UHT treatment. Figure 9 The left hand image in B is the image before UHT treatment, and the different pictures in each column are related to different regions of the same sample. Figure 9 The right hand image in B is the image after UHT treatment, and the different pictures in each column are related to different regions of the same sample. These are the experimental results in Example 5.

[0037] Figure 10 A graph showing the sensory data generated in Example 6 is shown. Specifically, the graph shows the perception of thickness as measured by a panel test of various compositions of the present invention and comparative examples. The results show that the gellan gum hydrogel was perceived to be thicker than water, but less thick than the set gellan gum broken into pieces or less thick than xanthan gum.

[0038] Figure 11 A graph of viscosity versus shear rate of the gellan gum hydrogel prepared in milk before and after UHT heat treatment is shown. These are the experimental results in Example 7.

[0039] Figure 12 A graph of viscosity versus shear rate of the gellan gum hydrogel prepared in milk at low gellan gum concentration before and after UHT treatment is shown. These are the experimental results in Example 7.

[0040] Figure 13 A graph of the viscosities of two different compositions before and after treatment and subsequent storage for 6 days and 10 days is shown. Figure 13 A shows the results of the fluid gel beverage of the present invention made by adding gellan gum to milk. Figure 13B is the result of the fluid gel beverage of the present invention made by adding gellan gum and calcium to milk. These are the experimental results in Example 8.

[0041] Figure 14 Images of various beverages containing particles are shown. In Figure 14 A, the right - hand image shows the heat - treated beverage of the present invention containing gellan gum fluid gel, and the left - hand image shows a comparative beverage without the fluid gel. The images show that the beverage of the present invention containing gellan gum fluid gel can suspend fruit (strawberries, blueberries, and raspberries) pieces after heat treatment, while the beverage without the fluid gel cannot. Figure 14 B provides further examples of different particulate materials ( Figure 14 lime slices in A as well as fruit pieces) that can be suspended in the heat - treated beverage of the present invention. Figure 14 A and Figure 14 The fluid gel composition in B is 0.1% gellan gum + 0.05% CaCl2.

[0042] Figure 15 Shows the experimental results in Example 9.

[0043] Figure 16 Shows microscopic images of "low" and "high" calcium - containing gellan gum fluid gels produced in Example 5 before and after various heat treatments. Figure 16 A shows images of the "low" calcium gellan gum fluid gel before and after UHT treatment. Figure 16 B shows images of the "high" calcium gellan gum fluid gel before and after UHT treatment. The different pictures in each column are related to different regions of the same sample.

[0044] Figure 17 Shows the sensory data produced in Example 7. Detailed Description

[0045] As used in this specification, the words "comprising", "including", etc. shall be construed in an inclusive sense as opposed to an exclusive or exhaustive sense, that is, in the sense of "including but not limited to".

[0046] As used in this specification, the word "about" should be understood to apply to each boundary within a numerical range. Further, all numerical ranges should be understood to include each whole integer within the range where appropriate (e.g., where the range is related to discrete features for which only integer values are appropriate), and to include all intermediate values where appropriate (e.g., where the range is related to continuous features for which all intermediate values are possible).

[0047] As used in this specification, the singular forms "a", "an", and "the" include plural referents unless the context clearly dictates otherwise.

[0048] As used in the specification, the term "substantially free of" means that there is no more than 10% by weight, preferably no more than 5% by weight, and more preferably no more than 1% by weight of the excluded material. In a preferred embodiment, "substantially free of" means that no more than 0.1% by weight of the excluded material remains. "Completely free of" generally means that at most only a trace amount of the excluded material is present, and preferably no detectable amount of the excluded material is present.

[0049] As used in this specification, the term "having a shelf life of at least 2 months" means that the heat-treated beverage does not deteriorate after 2 months of storage under ambient and / or refrigerated conditions.

[0050] As used in this specification, the term "plant-based milk alternative" refers to a food product that contains ingredients of plant origin, is free of dairy products, and has the same quality as the corresponding genuine dairy milk in terms of appearance and texture. Preferably, the milk analogue is made only from vegan ingredients.

[0051] As used herein, the term "vegetarian" refers to an edible composition that is free of meat (including fish).

[0052] As used herein, the term "vegan" refers to an edible composition that is completely free of animal products or products of animal origin.

[0053] Unless otherwise indicated, all percentages in this specification, where applicable, refer to percentages by weight.

[0054] Unless otherwise defined, all technical terms have and shall be given the same meaning as commonly understood by one of ordinary skill in the art to which this invention pertains.

[0055] The present invention provides a heat-treated beverage comprising a fluid gel, the fluid gel comprising particles formed from gellan gum and a divalent cation, such as a divalent metal cation. The divalent cation is present in an amount of 0.001% to 0.1% by weight based on the total weight of the beverage. The fluid gel comprising particles formed from gellan gum and a divalent cation is present both before and after heat treatment. The heat-treated beverage is a storage-stable beverage.

[0056] The so-called "storage-stable" should be understood to mean that when stored under storage conditions such as ambient conditions and / or refrigeration conditions, the heat-treated beverage has a shelf life of at least 1 week, such as at least 1 month, such as at least 3 months or at least 6 months, preferably from 1 month to 12 months, more preferably from 3 months to 12 months, and even more preferably from 6 months to 12 months. Preferably, when stored under ambient conditions, the heat-treated beverage has the above shelf life. The term "ambient conditions" refers to a temperature in the range of 15°C to 25°C, preferably 20°C to 22°C, and particularly a pressure of about 1 atmosphere. The term "refrigeration conditions" refers to a temperature of 0°C to 15°C, preferably 1°C to 5°C, and particularly a pressure of about 1 atmosphere. These storage temperatures relate to the storage of the product before it is commercially obtained by the end consumer. Generally, it is recommended that the end consumer store the composition under the same conditions until consumption, for example, on the shelf at room temperature and room pressure. In some cases, the term 'long-life' is also used to refer to a'storage-stable' beverage. The "storage-stable" as used herein can also refer to the characteristic that the heat-treated beverage is stable when stored as described above. For example, the beverage maintains the ability to suspend particles such as solid inclusions during storage.

[0057] The heat-treated beverage can be a dairy beverage, a plant-based dairy beverage alternative, a coffee beverage, a cocoa beverage, a malt beverage, tea, fruit juice, a soft drink, or a mixture thereof.

[0058] A heat-treated beverage refers to a beverage that has undergone a heat treatment process such as pasteurization or UHT treatment to extend the shelf life of the beverage. The heat treatment can be carried out at 80°C or higher, such as 90°C or higher, and preferably 100°C or higher, and preferably 120°C or higher. The heat treatment can be carried out at 160°C or lower, such as 150°C or lower, and preferably 140°C or lower. The heat treatment can be carried out within a temperature range taken from the upper and lower limits above. For example, the heat treatment can be carried out at 80°C to 160°C, preferably 100°C to 140°C.

[0059] The fluid gel used in the beverage is stable when subjected to heat treatment. That is, the fluid gel containing particles formed by gellan gum and divalent cations is present in the beverage before and after heat treatment. The fluid gel formed by gellan gum withstands the heat treatment process to provide the heat-treated beverage of the present invention. In some cases, the physical properties of the gellan gum-based fluid gel can be substantially the same before and after heat treatment.

[0060] In this way, the present invention provides at least one alternative fluid gel (to the heat-resistant alginate fluid gel of the prior art) that can be heat-treated, such as UHT-treated, without significantly affecting the fluid gel properties.

[0061] The present invention also provides a fluid gel beverage which is heat stable and enables the suspension of particles, such as solid inclusions, even at low gelling agent concentrations. The ability to use a range of amounts of gelling agent, including lower amounts, means that the beverages of the present invention can have sensory properties tailored to suit specific uses. It also allows for the use of less gelling agent.

[0062] The present invention also provides a method for producing a heat-treated beverage comprising a fluid gel, the method comprising the steps of:

[0063] · providing a beverage mixture comprising gellan gum, divalent cations and an aqueous liquid, wherein the beverage mixture comprises 0.001 wt% to 0.1 wt% of divalent cations based on the total weight of the beverage,

[0064] · heating the beverage mixture to obtain a heat-treated beverage mixture,

[0065] · cooling while shearing the heat-treated beverage mixture to form a beverage comprising a fluid gel formed from gellan gum and divalent cations,

[0066] · heat-treating the beverage comprising the fluid gel to obtain a heat-treated beverage comprising the fluid gel.

[0067] Gellan gum is well known as a gelling agent and has also been studied for its fluid gel-forming ability. Gellan gum fluid gels are generally discussed in the following: Sworn et al., (“Gellan gum fluidgels”; Food Hydrocolloids, Vol. 9, No. 4, pp. 265 - 271). Sworn et al. studied the properties of gellan gum fluid gels. Test solutions used in the study were made using a rheometer. Fluid gels were formed with 0.125 wt% gellan gum in the absence of any cations and in the presence of sodium and calcium. In Sworn, after fluid gel formation, these test solutions were not heat-treated and there was no discussion at all of the heat treatment or heat resistance of the fluid gels. Generally, gellan gum is considered to be heat-labile and it is known that the gel structure is destroyed on heating (see at least WO 2014 / 167373A1 and Gelling of gellan gum - a review, Food Hydrocolloids, Vol. 28, No. 2, pp. 373 - 411).

[0068] Surprisingly and unexpectedly, the gellan gum fluid gels in the heat-treated beverages of the present invention have been shown to be stable during pasteurization and UHT treatment. Here, stability means retaining one or more properties before and after heating, in particular the ability to suspend particles, such as solid inclusions. Additionally, the gellan gum fluid gels of the present invention have been shown to be more stable than corresponding alginate fluid gels prepared at similar concentrations.

[0069] Compared with alginates that react quickly with known substances and produce irregular particles, forming the hydrogel of the present invention using gellan gum provides a more controlled formulation.

[0070] The hydrogel of the beverage of the present invention also has the advantage that less gelling agent can be used and still achieve the desired suspension properties. Therefore, the viscosity of the overall beverage can be adjusted to suit the end user and facilitate the manufacturing process.

[0071] The heat-treated beverage contains an aqueous liquid. The aqueous liquid can be selected from the list consisting of: water, coffee, tea, cocoa-based beverages such as hot chocolate, malt-based beverages, fruit juices, vegetable juices, milk, plant-based milk alternatives, soups, or mixtures thereof. The heat-treated beverage of the present invention can contain any other components well known for beverages. For example, the heat-treated beverage of the present invention can contain minerals, salts, buffer salts, flavorings, colorants, carbohydrates, fats, proteins, preservatives, stabilizers, probiotics, prebiotics, vitamins. Carbohydrates include sugars, sweeteners, and fibers.

[0072] The heat-treated beverage of the present invention can also contain solid inclusions. Solid inclusions are compounds that are immiscible with the heat-treated beverage and remain visible to the naked eye when dispersed in the heat-treated beverage in particulate form. These solid inclusions are preferably uniformly suspended in the heat-treated beverage. Solid inclusions can be chocolate chips, citrus peel, fruit pieces, vegetable pieces, candied fruit, dried fruit, candy pieces, spices, nuts, vanilla grains, ground vanilla pods, tapioca pearls, polysaccharide-based beads, or mixtures thereof. Examples of polysaccharide-based beads include alginate beads. Solid inclusions can be particulate matter, such as precipitates, for example cocoa powder.

[0073] Fluid gel

[0074] The heat-treated beverage of the present invention contains a hydrogel, which contains particles formed by gellan gum and divalent cations in an amount of 0.001% to 0.1% by weight based on the total weight of the beverage.

[0075] In some cases, the particles fill 25% to 75% of the total volume of the beverage, preferably 40% to 60%, such as about 50%.

[0076] In some cases, the concentration of gellan gum in the particles is 1 to 3 times the concentration of gellan gum in the beverage. For example, the concentration of gellan gum in the particles is about 2 times the concentration of gellan gum in the beverage.

[0077] As used herein, the term "fluid gel" refers to a gel that flows when poured and holds itself together when at rest. A fluid gel is a composition in which the bulk shear properties of the effective medium (i.e., the gel suspension) are different from those of the individual microgel particles, particularly the elastic and yield stress properties. These fluid gel properties can be determined by the atomic force microscopy (AFM) or the BRUCE method described herein. For example, a fluid gel can be identified based on the BRUCE shear yield stress giving a value different from the shear yield stress measured in bulk shear rheometry. The BRUCE shear yield can be measured using conventional techniques known to those skilled in the art as outlined in the experimental section.

[0078] As used herein, "bulk shear rheometry" refers to standard rheometry techniques known in the art for measuring shear yield stress. For example, the shear yield stress can be measured using bulk shear rheometry by performing a strain sweep test at 1 Hz with strains from 0.1% to 1000%, measured at 20 °C using an Anton Paar rheometer MCR series with a CC27 Sanded geometry.

[0079] A fluid gel is formed by subjecting a flow field, such as by shear, to apply sufficient energy to a gelling agent in solution while undergoing a conformational change and subsequent aggregation, i.e., during the setting of the gel. Typically, the flow field is applied using a rheometer or a shear stirrer during the cooling process. A fluid gel can be referred to as a structured liquid or a weak gel. A fluid gel can be described as a wet, soft granular material or a suspension of soft microgel particles. A fluid gel contains particles formed from a gelling substance (e.g., gellan gum) suspended in a bulk solvent phase, such as an aqueous liquid. The gel particles provide the structural properties of the fluid gel.

[0080] The fluid gel of the beverage of the present invention contains particles formed from gellan gum and a divalent cation, such as calcium. That is, the particles of the fluid gel are composed of gellan gum polysaccharide chains crosslinked together by a divalent cation, such as calcium.

[0081] The fluid gel beverage of the present invention can have a balance of properties. The balance of properties can provide the desired properties for the beverage. The desired properties will be determined by the type of beverage. For example, in some beverages, the desired properties can include: being pourable / drinkable, the ability to suspend solid particles and a clean mouthfeel (e.g., no particles are felt), and a viscosity low enough to be palatable (e.g., not as thick as a milkshake).

[0082] In some embodiments, the beverage of the present invention has a pH of at least 3, such as at least 3.5, preferably at least 4. In some embodiments, the beverage of the present invention has a pH of from 3 to 8, such as from 3.5 to 7 and preferably from 4 to 7. The pH can be measured at 20 °C using a pH probe. The pH probe can be a handheld pH probe with a gel electrolyte, such as the Ph110 pH meter from VWR. The pH probe can be calibrated on the same day. The pH can be measured after the hydrocolloid has completely dissolved.

[0083] Without wishing to be bound by theory, it is believed that the pH of the beverage may affect the binding between gellan gum and divalent cations and thus affect the fluid gel properties. The pH is preferably chosen to provide optimal properties, such as in terms of calcium binding, viscosity, and / or the ability to suspend particles in the beverage, even after heat treatment.

[0084] In some embodiments, the particles formed by gellan gum and divalent cations in the fluid gel have a particle size of from 10 μm to 1000 μm, such as from 20 μm to 500 μm, preferably from 30 μm to 100 μm.

[0085] As used herein, particle size refers to the volume median average particle size. The particle size can be measured by microscopy and visual inspection. For example, microscopic images can be taken using an Axioplan microscope. The maximum size of 2 to 5 particles in the image is determined by eye using a scale bar, and the median average is calculated. The image can be stained before analysis, for example, by toluidine blue.

[0086] The particles of the fluid gel have a range of sizes (i.e., they are not completely uniform or the same in size). In some embodiments, the particle size of the particles of the fluid gel discussed above refers to the volume-based particle size from d10 to d90. That is, the above-mentioned particle size is the size of the particles between the 10th percentile (i.e., d10) and the 90th percentile (i.e., d90) of the total particle size distribution.

[0087] The fluid gel having the mentioned particle size can be prepared by adjusting production parameters well known in the art. For example, it is well known that the cooling rate, shear rate, and blade type affect the particle size and distribution of the fluid gel. In particular, for the preferred particle size, a stirrer with a high shear rate can be used to produce the desired fluid gel. Suitable stirrers include Ystral stirrers, Mondomix needle agitators, and Silverson L5M-A. The fluid gel made using a rheometer has a larger particle size, such as greater than 500 μm.

[0088] In this way, the beverage of the present invention has good thermal stability characteristics for heat treatment combined with good sensory characteristics and can be produced on an industrial scale.

[0089] The viscosity of the hydrogel beverage varies according to the shear rate. At low shear, the viscosity of the hydrogel may be relatively high, while at high shear, the viscosity is much lower. In this way, when the hydrogel beverage is at rest (e.g., low shear), the hydrogel beverage has the ability to support particles, and when the hydrogel beverage is consumed (e.g., high shear), the hydrogel beverage pours and behaves like an ordinary beverage.

[0090] In one embodiment, the hydrogel beverage has a viscosity in steady-state shear measurements of at least 10 mPa·s, at least 100 mPa·s, at least 500 mPa·s, preferably at least 1,000 mPa·s, measured at a shear rate of 0.1 1 / s.

[0091] In one embodiment, the hydrogel beverage has a viscosity in steady-state shear measurements of at most 30,000 mPa·s, at most 20,000 mPa·s, preferably at most 10,000 mPa·s, measured at a shear rate of 0.1 1 / s.

[0092] In one embodiment, the hydrogel beverage has a viscosity in the range of 100 mPa·s to 15,000 mPa·s, such as 1,000 mPa·s to 10,000 mPa·s, measured at a shear rate of 0.1 1 / s.

[0093] In one embodiment, the hydrogel beverage has a viscosity in steady-state shear measurements of at least 1 mPa·s, at least 5 mPa·s, preferably at least 10 mPa·s, measured at a shear rate of 100 1 / s.

[0094] In one embodiment, the hydrogel beverage has a viscosity in steady-state shear measurements of at most 1000 mPa·s, at most 500 mPa·s, preferably at most 100 mPa·s, measured at a shear rate of 100 1 / s.

[0095] In one embodiment, the hydrogel beverage has a viscosity in the range of 1 mPa·s to 1000 mPa·s, such as 10 mPa·s to 1000 mPa·s, measured at a shear rate of 100 1 / s. The viscosity discussed here may refer to the viscosity of the heat-treated beverage after heat treatment.

[0096] In one embodiment, the fluid gel beverage has a viscosity at 0.1 / s and a viscosity at 100 1 / s as defined above. In particular, the fluid gel beverage has a viscosity in the range of 1,000 mPa.s to 10,000 mPa.s measured at a shear rate of 0.1 1 / s, and the fluid gel beverage has a viscosity in the range of 10 mPa.s to 100 mPa.s measured at a shear rate of 100 1 / s.

[0097] The viscosity discussed herein may refer to the viscosity of the heat-treated beverage after heat treatment. The viscosity value may be the value recorded at 20 °C in a steady-state shear measurement. For example, the viscosity can be measured using an Anton Paar rheometer of the MCR series with a CC27 sanded measurement system. The applied shear rate can start from 0.01 s-1 up to 300 s-1, and points can be recorded at a rate of 10 points / order of magnitude. Such measurements are described in the worked examples of this case, and exemplary results are shown in Figure 4 、 Figure 6 、 Figure 11 and Figure 12 are shown.

[0098] In one embodiment, the fluid gel beverage has a PhiTau value of at least 4 Pa, such as at least 10 Pa and preferably at least 20 Pa.

[0099] In one embodiment, the fluid gel beverage has a PhiTau value of at most 100 Pa, such as at most 75 Pa and preferably at most 60 Pa

[0100] In some embodiments, the PhiTau value of the fluid gel beverage is within a range taken from any upper and lower limits of the upper and lower limits described above. For example, the PhiTau value of the fluid gel beverage can be 10 Pa to 75 Pa, preferably 20 Pa to 60 Pa.

[0101] As used herein, the term "PhiTau" is a shorthand term for a composite parameter composed of the yield stress (Tau) and the packing fraction (Phi). Specifically, PhiTau is used to refer to the parameter:

[0102] 2 × Phi( 2 / 3) × Tau

[0103] Tau is the shear yield stress, and Phi is the packed volume fraction of the gel particles.

[0104] PhiTau provides a quantitative measure of the ability of the fluid gel to support particles at a given concentration. A higher PhiTau value indicates that the fluid gel is more capable of supporting particles.

[0105] PhiTau can be measured by the BRUCE method as outlined in detail in the Examples section. Preferably, PhiTau is measured at 20 °C. When applied to fluid gels, conventional shear rheometry measures the (weaker) stress between discrete fluid gel particles. This is because in this type of shear experiment, the fluid gel particles can roll relative to each other without deforming. The BRUCE method measures the true yield stress of the fluid gel particles that are disrupted during the measurement.

[0106] For normal continuous gels where there are no particles (e.g., those gels produced under static conditions), shear yield stress measurements using bulk shear rheometry (described above) should provide the same Tau value as the measurements provided by the BRUCE method. For fluid gels, using bulk shear rheometry and BRUCE measurements, the shear yield stress (Tau) values will be different because they measure different physical properties. To obtain the Tau value by BRUCE measurement, the Phi value is estimated to be about 50% packing based on powder packing literature. Alternatively, the Tau of the fluid gel can be obtained directly in an atomic force microscope (AFM).

[0107] High PhiTau values (e.g., 10 Pa to 75 Pa, preferably 20 Pa to 60 Pa), low viscosity at rest (e.g., 1,000 mPa·s to 10,000 mPa·s measured at a shear rate of 0.1 1 / s), and high viscosity when poured (e.g., 10 mPa·s to 100 mPa·s measured at a shear rate of 100 1 / s) are a preferred combination of the physical properties of a beverage product containing a fluid gel.

[0108] Gellan gum

[0109] The beverage of the present invention contains a fluid gel, which contains particles formed from gellan gum.

[0110] Gellan gum, also known as gellan gum, refers to a product derived from an extracellular polysaccharide produced by fermentation of the organism Sphingomonas elodea (formerly Pseudomonas elodea). The polysaccharide that forms the basis of gellan gum has a repeating unit consisting of two D-glucose residues, as well as one L-rhamnose and D-glucuronic acid each. Gellan gum products can be prepared by chemically modifying the polysaccharide produced by fermentation, such as by diacylation of the side chains. Generally, the chemical modification affects the side chain groups, and the polysaccharide backbone remains intact. Gellan gum products are usually divided into two categories: low acyl and high acyl, depending on the number of acetic acid groups attached to the polymer.

[0111] Gellan gum is also known as curdlan gum. Gellan gum may be referred to as E418 (European food standard additive number) or [D-Glc(β1→4)D-GlcA(β1→4)D-Glc(β1→4)L-Rha(α1→3)] n .

[0112] In some embodiments, the gellan gum is divalent cation-sensitive gellan gum. "Divalent cation-sensitive gellan gum" should be understood as gellan gum whose gelation is regulated and / or induced by the presence of divalent cations, particularly divalent cations as disclosed herein.

[0113] In some embodiments, the gellan gum used in the present invention is low-acyl gellan gum. For example, the gellan gum may have an acylation of less than 50%, preferably less than 25%. In some embodiments, the gellan gum has an acylation of more than 1%, preferably more than 10%. The acylation of the gellan gum may be within the range taken from the upper and lower limits above. For example, the gellan gum may have an acylation of 1% to 50%, preferably 10% to 25%.

[0114] In this way, the crosslinking of gellan gum with divalent cations such as calcium can be enhanced, and the heat resistance can be improved.

[0115] In some embodiments, the gellan gum has a molecular weight of 100,000 Da to 500,000 Da, preferably 200,000 Da to 300,000 Da, such as the average molecular weight.

[0116] In some embodiments, based on the total weight of the beverage, the concentration of gellan gum in the beverage is at most 1.0 wt%, for example at most 0.8 wt%, for example at most 0.6 wt%, for example at most 0.15 wt%, for example at most 0.12 wt%, for example at most 0.11 wt%, and preferably at most 0.10 wt%.

[0117] In some embodiments, based on the total weight of the beverage, the concentration of gellan gum in the beverage is at least 0.01 wt%, for example at least 0.03 wt%, for example at least 0.04 wt%, for example at least 0.08 wt%, and preferably at least 0.05 wt%.

[0118] In some embodiments, the concentration of gellan gum in the beverage is within the range taken from any upper and lower limits of the upper and lower limits described above. For example, based on the total weight of the beverage, the amount of gellan gum in the beverage may be 0.05 wt% to 0.5 wt%, such as 0.08 wt% to 0.11 wt%, and preferably 0.04 wt% to 0.11 wt%.

[0119] The concentration of gellan gum can be used to adjust the properties of the beverage. For example, at higher concentrations, due to the thickening effect of free gellan gum, a bulk solvent phase with a higher viscosity can be provided, and this bulk solvent phase can be more difficult to shear in order to produce a fluid gel. It is desirable to be able to use variable amounts of gellan gum (or any gelling agent) and still provide beneficial properties (e.g., the ability to suspend particulate or solid inclusions, good sensory properties), as this allows the use of an amount suitable for providing the desired viscosity for the final product. For example, prior art UHT-stable alginate fluid gels have much higher concentrations (about 1 wt% to 4 wt% alginate) that result in a much more viscous beverage and thus have limited utility (i.e., limited to beverages intended to be viscous) and non-optimal sensory properties.

[0120] In this way, it is believed that the above concentration range provides sufficient yield stress properties for the beverage to suspend particulates, while also limiting the viscosity such that the beverage has a desired flow consistency when shear is applied (e.g., by pouring).

[0121] The fluid gel of the beverage of the present invention comprises particles formed from gellan gum and divalent cations. In some cases, the fluid gel particles can also be formed from additional components such as other gelling agents or aqueous liquids. That is, the fluid gel particles can be formed from gellan gum, divalent cations, and other components.

[0122] In some embodiments, the fluid gel particles consist entirely of gellan gum and divalent cations. That is, the fluid gel particles are formed only from gellan gum and divalent cations. In other words, the fluid gel particles are substantially free of any other gelling agents different from gellan gum. Preferably, the fluid gel particles are completely free of any other gelling agents different from gellan gum. For example, the fluid gel particles do not contain any of the following gelling agents: xanthan gum, alginate, agar, carrageenan, furcellaran, colloidal microcrystalline cellulose (colloidal MCC), tamarind gum, locust bean gum (LBG), tragacanth gum, pectin, konjac gum, gellan gum, guar gum, and gelatin.

[0123] The fluid gel particles may not contain any of these other gelling agents different from gellan gum. However, gelling agents different from gellan gum may be present in the bulk beverage, for example, to act as a thickening agent or provide solid inclusions (e.g., alginate beads). In one embodiment, the heat-treated beverage is substantially free of any of these other gelling agents different from gellan gum, and preferably, the heat-treated beverage is completely free of any of these other gelling agents different from gellan gum.

[0124] Cation

[0125] The beverage of the present invention comprises a fluid gel which, based on the total weight of the beverage, contains from 0.001% to 0.1% by weight of divalent cations.

[0126] Without wishing to be bound by theory, it is believed that the divalent cations act to crosslink the gellan gum polymer chains to provide microgel particles in solution. In particular, it is believed that the divalent cations stabilize the gellan gum by adding electrostatic stabilization to the folded helix structure. It is also believed that the inclusion of some divalent cations allows for a lower concentration of gellan gum to form a fluid gel compared to what might be possible for gellan gum alone.

[0127] The term divalent cation refers to a positively charged substance having a 2+ charge.

[0128] In some embodiments, the divalent cation can be a divalent metal cation. In some embodiments, the divalent metal cation is selected from calcium, magnesium, zinc, copper, iron, or mixtures thereof. Preferably, the divalent metal cation is calcium (Ca 2+ ).

[0129] In some embodiments, the divalent metal cation is provided by adding a metal salt. Preferably, the metal salt is soluble. Examples of soluble metal salts include calcium chloride hydrate (i.e., CaCl2.(H2O) n , where n is from 1 to 5, preferably n is 2), calcium acetate hydrate (i.e., CaOAc.H2O), calcium lactate hydrate (e.g., the pentahydrate), calcium glycerophosphate, tricalcium citrate tetrahydrate, or calcium sulfate. Preferably, the metal salt is selected from calcium chloride hydrate (i.e., CaCl2.(H2O) n , where n is from 1 to 5, preferably n is 2), calcium acetate hydrate (i.e., CaOAc.H2O), calcium lactate hydrate (e.g., the pentahydrate), and calcium glycerophosphate. More preferably, the metal salt is calcium chloride hydrate, such as calcium chloride dihydrate.

[0130] pH can affect the solubility of the metal salt. In some embodiments, the solubility of the metal salt in water at 20 °C and pH 7 can be at least 10 mM, preferably the solubility in water at 20 °C and pH 7 can be at least 100 nM and preferably at least 200 nM.

[0131] Low solubility or insoluble metal salts can be used in combination with a hydrolyzing agent such as a slowly hydrolyzing or slowly releasing acid, such as GDL or a fat-coated acid.

[0132] In some embodiments, based on the total weight of the beverage, the amount of divalent cation, preferably calcium, in the beverage is at most 0.06% by weight, such as at most 0.04% by weight, and preferably at most 0.03% by weight.

[0133] In some embodiments, based on the total weight of the beverage, the amount of divalent cations, preferably calcium, in the beverage is at least 0.001% by weight, such as at least 0.003% by weight, such as at least 0.006% by weight, such as at least 0.01% by weight, and preferably at least 0.02% by weight.

[0134] In some embodiments, the amount of divalent cations, preferably calcium, in the beverage is within a range taken from any upper and lower limits of the upper and lower limits described above. For example, based on the total weight of the beverage, the amount of divalent cations, preferably calcium, in the beverage can be from 0.001% to 0.06% by weight, preferably from 0.01% to 0.04% by weight.

[0135] In this way, the fluid gel exhibits good physical properties for the beverage, such as low viscosity, while maintaining the ability to keep the particles suspended, even after heat treatment. In particular, it is believed that at the above-mentioned divalent cation content range, the amount of crosslinking formed between the divalent cations and gellan gum is optimal, such that the fluid gel has an optimized viscosity and remains stable after heat treatment. Without wishing to be bound by theory, it is believed that when the concentration of divalent cations, especially calcium, is low, the amount of crosslinking is low, leaving gellan gum in the bulk aqueous liquid, which increases the viscosity, and when the content of divalent cations, preferably calcium, is high, the binding sites are saturated and thus the crosslinking efficiency is low.

[0136] In some embodiments, other beverage components may include divalent cations, particularly calcium, and thus no additional divalent cations, particularly calcium, need to be added. For example, if the beverage contains milk or plant-based milk (e.g., oat milk) as the aqueous liquid or other dairy ingredients containing the required level of calcium, then no further calcium needs to be added to provide the beverage of the present invention.

[0137] Method

[0138] The present invention also provides a method for producing the heat-treated beverage of the present invention.

[0139] The method for producing a heat-treated beverage comprising a fluid gel (preferably in sequence) includes the following steps:

[0140] 1. Providing a heated beverage mixture comprising gellan gum, divalent cations, and an aqueous liquid, wherein based on the total weight of the beverage, the beverage mixture comprises 0.001% to 0.1% by weight of divalent cations,

[0141] 2. Cooling while shear heating the beverage mixture to form a cooled beverage comprising a fluid gel, the fluid gel comprising particles formed from gellan gum and divalent cations,

[0142] 3. Heat-treat a cooling beverage containing a fluid gel to obtain a heat-treated product containing a fluid gel, in particular a heat-treated beverage containing a fluid gel, the fluid gel containing particles formed from gellan gum and divalent cations.

[0143] The heat-treatment step (step 3 above) can be pasteurization or UHT heat-treatment. In some embodiments, the heat-treatment step can involve heating the beverage mixture at a temperature of 80°C to 145°C, preferably 100°C to 140°C, and even more preferably 120°C to 140°C.

[0144] In some embodiments, the heat-treatment step (step 3 above) can include heating for at least 2 seconds, preferably at least 3 seconds, for example about 5 seconds. In some embodiments, the heat-treatment step can involve heating for at most 90 seconds, preferably at most 40 seconds, more preferably at most 30 seconds, and even more preferably at most 7 seconds.

[0145] The step of providing the heated beverage mixture (step 1 above) can include heating the beverage mixture from 60°C to 90°C, preferably from 70°C to 80°C. The heating can be carried out before or after adding calcium to the beverage mixture. The heating step can be carried out before or after adding gellan gum to the beverage mixture. Preferably, the aqueous liquid is heated, then gellan gum is added, and then calcium is added, and then the shearing step (step 2) is carried out. During the heating step, the gellan gum can be hydrated.

[0146] The shearing step (step 2 above) is preferably carried out at a high shear rate. For example, the shear rate can be 400 rpm to 10,000 rpm, preferably 500 rpm to 800 rpm, or 4000 rpm to 8000 rpm. The shearing step can also be carried out by shearing through a nozzle.

[0147] Cooling (step 2 above) can be carried out from a temperature of 80°C to 90°C to cool to a temperature of 15°C to 25°C, such as cooling from 60°C to 70°C to 18°C to 22°C.

[0148] Different shearing methods and different cooling rates can be used to adjust the particle size of the fluid gel. It has been found that the gellan gum-based fluid gel of the present invention is surprisingly thermally stable for the various particle sizes produced.

[0149] Additional beverage components not mentioned in step 1 above can be added at any point during steps 1 and 2. That is, additional beverage components can be added after the fluid gel is formed (i.e., after step 2) and before the heat-treatment step (step 3).

[0150] The preferences provided above for the heat - treated beverage of the present invention are equally applicable to the method claims, where appropriate. For example, the amount of gellan gum disclosed for the heat - treated beverage can be the same in the process.

[0151] Those skilled in the art will understand that they can freely combine all the features of the present invention disclosed herein. In particular, the features described for the product of the present invention can be combined with the method of the present invention, and vice versa. Additionally, the features described for different embodiments of the present invention can be combined.

[0152] Furthermore, if there are known equivalents for specific features, such equivalents should be incorporated as if they were explicitly mentioned in this specification. After referring to the accompanying drawings and non - limiting examples, further advantages and features of the present invention will become apparent.

[0153] Numbered clause

[0154] The following numbered clauses provide embodiments of the present invention:

[0155] 1. A heat - treated beverage comprising a fluid gel, the fluid gel comprising particles formed from gellan gum and divalent cations, wherein the divalent cations are present in an amount of 0.001 wt% to 0.1 wt% based on the total weight of the beverage.

[0156] 2. The heat - treated beverage according to clause 1, wherein the fluid gel comprising particles formed from gellan gum and divalent cations is present both before and after heat treatment.

[0157] 3. The heat - treated beverage according to any one of clauses 1 to 3, wherein the amount of gellan gum in the beverage is 0.05 wt% to 0.5 wt%, preferably 0.05 wt% to 0.11 wt%, based on the total weight of the beverage.

[0158] 4. The heat - treated beverage according to any one of clauses 1 to 3, wherein the gellan gum in the fluid gel is low - acyl gellan gum.

[0159] 5. The heat - treated beverage according to any one of clauses 1 to 4, wherein the particles formed from gellan gum and divalent cations in the fluid gel have a particle size of 10 μm to 1000 μm, such as 20 μm to 500 μm, preferably 30 μm to 100 μm

[0160] 6. The heat - treated beverage according to clause 5, wherein the particle size is the volume - based d10 to d90 value.

[0161] 7. The heat - treated beverage according to any one of clauses 1 to 6, wherein the beverage has a pH of at least 4, preferably 4 to 7.

[0162] 8. A heat-treated beverage according to any one of clauses 1 to 7, wherein the beverage has a viscosity in the range of 100 mPa·s to 15,000 mPa·s, such as 1,000 mPa·s to 10,000 mPa·s, measured at a shear rate of 0.1 1 / s.

[0163] 9. A heat-treated beverage according to any one of clauses 1 to 8, wherein the beverage has a viscosity in the range of 1 mPa·s to 1000 mPa·s, such as 10 mPa·s to 1000 mPa·s, measured at a shear rate of 100 1 / s.

[0164] 10. A heat-treated beverage according to any one of clauses 1 to 9, wherein the beverage has a PhiTau of 4 Pa to 75 Pa, preferably 20 Pa to 60 Pa, as measured according to the BRUCE protocol in the examples.

[0165] 11. A heat-treated beverage according to any one of clauses 1 to 10, wherein the fluid gel particles consist entirely of gellan gum and the divalent cation.

[0166] 12. A heat-treated beverage according to any one of clauses 1 to 11, wherein the fluid gel particles do not contain any other gelling agent different from gellan gum.

[0167] 13. A heat-treated beverage according to any one of clauses 1 to 12, wherein the divalent cation is a divalent metal cation.

[0168] 14. A heat-treated beverage according to clause 13, wherein the divalent metal cation is selected from calcium, magnesium, zinc, or a mixture thereof, and preferably, the divalent metal cation is calcium (Ca 2+ ).

[0169] 15. A method for producing a heat-treated beverage containing a fluid gel, the method comprising the following steps:

[0170] · Providing a heated beverage mixture containing gellan gum, a divalent cation, and an aqueous liquid, wherein based on the total weight of the beverage, the beverage mixture contains 0.001 wt% to 0.1 wt% of the divalent cation,

[0171] · Cooling while shearing the heated beverage mixture to form a cooled beverage containing a fluid gel, the fluid gel containing particles formed from the gellan gum and the divalent cation,

[0172] · Heat-treating the cooled beverage containing the fluid gel to obtain a heat-treated beverage containing the fluid gel.

[0173] 16. The method according to clause 15, wherein the heat treatment step involves heating the beverage mixture at a temperature of 80°C to 145°C, preferably 100°C to 140°C and even more preferably 120°C to 140°C.

[0174] 17. The method according to clause 15 or clause 16, wherein the shearing is carried out at a shear rate of 400 rpm to 10,000 rpm, preferably 1000 rpm to 2000 rpm or 4000 rpm to 8000 rpm.

[0175] 18. A heat-treated beverage comprising a fluid gel, the heat-treated beverage obtainable by the method according to any one of clauses 15 to 17.

[0176] Example

[0177] In the following examples, all calcium concentrations are expressed as the concentration of 1 M calcium chloride.

[0178] Methods and materials

[0179] The methods and materials used in the following examples are described below.

[0180] Materials

[0181] The gellan gum used in the examples is Kelcogel F from CP Kelco.

[0182] The water used in the examples is deionized water or milliQ water.

[0183] The CaCl2·2H2O used in the examples is obtained from Dr Paul Lohmann.

[0184] The alginate used in the examples is alginate Vivapur FD120 from JRS.

[0185] Shearing device

[0186] The shearing device used to produce the fluid gels in the examples is Silverson or Mondomix as detailed below.

[0187] Silverson

[0188] For the "Silverson" method, a laboratory stirrer Silverson L5M-A is used, which has the following shear heads:

[0189] ○ Emulsifying sieve (round head)

[0190] ○ Grooved disintegration head (with liner head)

[0191] The stirrer has a double-jacketed glass reactor with a volume of 400 mL.

[0192] Transfer the hot (70 °C) sample corresponding to the relevant example from an Iso blue cap bottle to the double-jacketed glass reactor. Set the temperature of the glass reactor to 15 °C by connecting it to a water bath.

[0193] After transferring the sample, immediately lower the shear head of the Silverson stirrer to a fixed height in the glass reactor to allow direct agitation after adding the sample.

[0194] Initially reduce the temperature from 70 °C to 60 °C by pouring 200 mL of the sample into the glass reactor. Thus, once agitation begins, the temperature of the sample is 60 °C.

[0195] Due to the controlled temperature of the double-jacketed glass container, the cooling rate can be managed. Record the cooling rate using a digital thermometer. The position of the thermometer probe in the sample remains fixed.

[0196] Continue to agitate at a rate of 4000 rpm to 6000 rpm until the temperature reaches 21 °C to 22 °C (the lowest temperature that can be obtained through a 15 °C double-jacketed container within a reasonable time period).

[0197] Finally, return the sample to the Iso blue cap bottle for storage and further analysis. The equipment of the system remains fixed to ensure a higher level of reproducibility.

[0198] Mondomix - needle agitator

[0199] For the "Mondomix" method, hydrate the gelling agent by agitating the relevant sample containing an aqueous fluid and a gelling agent at 85 °C with a Ystraal stirrer X50 at 1200 rpm.

[0200] Once hydrated (usually about 5 minutes under heating conditions), add a calcium chloride (1 M) solution, and pump the mixture through a silicone tube to a Mondomix UA-05 needle stirrer. The Mondomix is equipped with a shaft stirrer head composed of a rotor and a stator, both of which are fitted with needles. They mesh with each other during rotation and provide constant shear. Stir the liquid under controlled pressure to produce a uniform material. The peristaltic pump remains at maximum capacity throughout the production process. Connect the units of the device using silicone tubes.

[0201] Maintain the temperature of the sample above the gelling point using an insulating coating installed on the silicone tube until the sample reaches the needle stirrer. This silicone tube guides the fluid from the sample bottle via the peristaltic pump to the needle stirrer.

[0202] Manually control the shear (in rpm) on the needle agitator control panel at 1000 rpm to 2000 rpm.

[0203] When exiting the needle agitator, the outlet temperature is 17 °C to 20 °C (T out ).

[0204] Once the fluid gel sample is produced, collect it in a bottle after leaving the needle agitator head.

[0205] Rheological property measurement

[0206] To compare the viscosities of the fluid gels, use an Anton Paar rheometer MCR series with a CC27 sanded measuring system. The applied shear rate starts from 0.01 s-1 up to 300 s-1, and the recorded points are 10 points / decade at 20 °C.

[0207] PhiTau - Yield stress equivalent

[0208] Measure the PhiTau value of the following compositions using the method developed by the present inventors (referred to as the BRUCE method). This method provides a measure of the ability of the fluid gel to support particles. Tau refers to the yield stress, and Phi refers to the (area) packing fraction. The PhiTau value can be easily obtained by performing the following method.

[0209] In the BRUCE method, the shear yield stress of a liquid / fluid gel, particularly the liquid / fluid gel constituent particles as defined herein, can be measured. For this purpose, a rigid metal disk with a diameter of 20 mm and a thickness of 2 mm is attached to the end of a metal rod. A beaker containing the liquid sample to be measured is provided. The rigid metal disk is circular and is attached to the end of the metal rod at a 90° angle in the center of the rigid metal disk. The rigid metal disk is preferably made of any suitable metal such as iron, steel (e.g., V2A or V4A), etc. The size of the beaker is set to provide at least 1.5 cm of space around the disk to avoid any edge effects.

[0210] Suspend the rod and disk from a balance (Mettler Toledo, model XP404S) into the beaker.

[0211] . Then use a lifter / moving part (Standa, models SM11981 and 143753) to lift the beaker containing the liquid sample upward at a "known rate" so that the probe passes through the liquid, and the balance measures the net weight against the height. Thus, set the "test speed" / penetration speed slow enough so that the force required for penetration is independent of the speed and viscous effects can be neglected.

[0212] The "known rate" is determined a priori by raising the beaker containing the liquid sample several times (e.g., 2 to 10 times) within different ranges of "test speeds", where at each individual "test speed", the probe passes through the liquid sample and the balance measures the net weight against the height value. It is noted that at (too) high speeds, due to viscous effects, the net weight against height value will increase proportionally with the speed. However, if the speed is chosen to be slow enough, the penetration force (weight) is independent of the speed because viscous effects are inherently rate-dependent by definition. Then, this slow enough speed can be determined from those tests using a single "test speed" at which the penetration force (weight) reaches a "steady state" or "quasi-steady state" value over time (see, for example, the force (weight) at about 250 s to 300 s in Figure 7 A, or the force (weight) at about 220 s to 250 s in Figure 7 B). For the purposes of the present invention, this slow enough speed is then considered the threshold maximum for BRUCE measurements and represents the "known rate". This speed is considered independent of viscous effects. Then, the "known rate" can be used to determine the amount of force (weight) of the liquid sample to be measured at the "steady state" or "quasi-steady state" value.

[0213] Corrections need to be made for the surface tension and Archimedes force acting on the disk and added to the amount of force (weight) due to the yield stress in grams. Thus, control of the disk thickness allows minimizing the Archimedes force relative to the yield stress contribution. The correction is expressed as an amount of force (weight).

[0214] Such correction values can be determined by repeating the same experiment as above at the "known rate" but using a control liquid. This control liquid is preferably a sample that is chemically as close as possible to the fluid gel system to be measured, such that it preferably exhibits the same or similar packing density, the same or similar continuous fluid phase viscosity, and wetting / surface tension as the initially measured liquid. In the present case, if the initially measured liquid is prepared, for example, by using xanthan gum at a selected concentration and MilliQ water, a suitable control is, for example, a sample with MilliQ water. Alternatively, an un-gelled pore fluid (in MilliQ water) can be used. As mentioned above, the penetration force (weight) is determined at the "steady state" or "quasi-steady state" value of the control liquid over time, and this penetration force (weight) is used as a baseline measurement: the baseline measurement can be used to correct the penetration force (weight) obtained for the initially measured liquid. Then, the correction simply requires subtracting the baseline measurement from the penetration force (weight) of the system of interest. If the measurement of the liquid to be measured yields a penetration force (weight) value of, for example, -1.2 g, and the baseline measurement using the control yields a penetration force (weight) value of, for example, -0.4 g, then the correction value is -(1.2 g - 0.4 g), i.e., -0.8 g.

[0215] Since the disk is pushed through a static bed of sedimented fluid gel particles, the measured (corrected) penetration force (weight) can be related to the compressive yield stress of the sedimented fluid gel particles. To this end, the yield stress projected onto the area of the disk = πr 2 phi tau equals the net force on the disk (in the current example, the measured weight difference is 0.8 g) to calculate the phi.tau value is the convolution of the packing yield stress of the gelled particles and the surface area fraction occupied by the gel particles.

[0216] Compared with shear rheological measurements that measure the shear stress acting between gel particles, this method provides a measure of the true yield stress of the gel material forming the microgel particles.

[0217] As a mere example, for illustrative purposes, determine the

[0218] Consider:

[0219] R d = 0.01 m

[0220] R r = 0.001 m

[0221] d = 0.001 m

[0222] Rf = 1000 kg / m 3

[0223] g = 9.8 m / s 2

[0224] σ = 0.073 kg / s 2

[0225] where Rd is the disk diameter, Rr is the radius of the rod supporting the disk, d is the thickness of the disk, Rf is the "ρ fluid", i.e., the fluid density of the sample being tested, g is the acceleration due to gravity, and s is "σ", i.e., the surface tension of the test fluid in air;

[0226] The following applies:

[0227] V = πr d 2 d + πr r 2 h = 3.14×10 -7 + 3.14×10 -6 h

[0228] h << 1 m, so

[0229] V ≈ 3.14×10-6

[0230] It follows that:

[0231] Archimedes = ρ f gV = 0.003 N

[0232] Surface tension* = 2πr d σ = 0.00045 N

[0233]

[0234] Balancing force = w = -0.38g = -0.0038 N (force (weight) as obtained by measurement via BRUCE)

[0235] And

[0236] Archimedes + Gel stress + Balancing force = Surface tension

[0237] Gel stress = Surface tension - Archimedes - Balancing force

[0238] Then

[0239]

[0240] (*For the steady state when the disk is completely wetted, use Rr instead of Rd)

[0241] As a mere example, for illustrative purposes, determine the

[0242] Consider again:

[0243] R d = 0.01 m

[0244] R r = 0.001 m

[0245] d = 0.001 m

[0246] Rf = 1000 kg / m 3

[0247] g = 9.8 m / s 2

[0248] σ = 0.073 kg / s 2

[0249] where Rd is the disk diameter, Rr is the radius of the rod supporting the disk, d is the thickness of the disk, Rf is the "ρ fluid", i.e., the fluid density of the sample being tested, g is the acceleration due to gravity, and s is "σ", i.e., the surface tension of the test fluid in air;

[0250] The following applies:

[0251] V = πr d 2 d + πr r 2 h = 3.14x10 -7 + 3.14x10 -6 h

[0252] h << 1m, so

[0253] V ≈ 3.14x10 -6

[0254] It follows that:

[0255] Archimedes = ρ f gV = 0.003N

[0256] Surface tension* = 2pr d ρ = 0.00045N

[0257]

[0258] Balancing force = w = -1.2g = -0.012N (as obtained by measurement via BRUCE, the force (weight), for the sake of simplicity of this description, no correction value is inserted)

[0259] And

[0260] Archimedes + Gel stress + Balancing force = Surface tension

[0261] Gel stress = Surface tension - Archimedes - Balancing force

[0262] Then

[0263]

[0264] (*For the steady state when the disk is fully wetted, use R r instead of R d )

[0265] The BRUCE method is preferably carried out at 20°C. Therefore, if not otherwise defined, the phi.tau or value as defined herein is measured at 20°C.

[0266] As an alternative to the above correction, it is possible to consider subtracting the PhiTau value measured for the reference fluid from the PhiTau value measured for the test fluid as a correction. By doing so, it becomes possible to eliminate the need to know the surface tension (s) and density (Rf) values of the fluid.

[0267] Microscope - particle size

[0268] Prepare the sample to be measured as follows: In a 15 ml Falcon tube, add 9 ml of Milli-Q water, 0.5 ml of the fluid gel sample, and 150 μl of 1% toluidine blue.

[0269] Take 6 to 9 images using an Axioplan microscope. The images contain between 2 and 40 particles, depending on the particle size and magnification.

[0270] Use a scale bar to determine by eye the maximum size of 2 to 5 particles in the image and calculate the median average. If the image contains at least 5 particles, measure the maximum size on 5 particles, while if the image contains 2 to 4 particles, measure the maximum size on all the particles in the image.

[0271] Heat treatment

[0272] Subject the fluid gel to various heat treatments based on the following protocol to study its stability.

[0273] Pasteurize at 90 °C for 30 seconds

[0274] Direct steam UHT at 140 °C for 5 seconds

[0275] Indirect UHT at 140 °C for 5 seconds

[0276] Perform pasteurization and UHT treatment using an HT320 series UHT / HTST pilot-scale OMVE "in-sterilizer inline UHT / pasteurization" unit or an HT122 benchtop sterilizer OMVE "in-sterilizer inline UHT / pasteurization" unit.

[0277] Example 1: Fluid gel preparation

[0278] Prepare the fluid gel used in the examples using the following protocol. Heat an aqueous solution of gellan gum to 70 to 80 °C. The amount of gellan gum varies according to the experiment and ranges from 0.0375 wt% to 1 wt% based on the total weight of the solution when heating the gellan gum solution.

[0279] Add a 1 M CaCl₂·2H₂O solution to the gellan gum solution at 70 °C to 80 °C. The amount of the calcium-containing solution also varies according to the experiment.

[0280] Cool the resulting mixture under shear. The device used to apply shear varies according to the experiment.

[0281] Example 2: Shearing method

[0282] The effects on shear rate and shear method were studied. In the study, the amount of gellan gum was 0.1 wt%, and 0.05 wt% calcium chloride (1M) was used.

[0283] Six different shear heads were studied using the Silverson shear method of meaning.

[0284] The PhiTau value for each different shear head was measured using the BRUCE method outlined above. The results of the BRUCE test are shown in Figure 1 A. In Figure 1 A, the S1, which is called the head, was labeled "1", and S2 was labeled "2". Figure 1 The head labeled "0" in B is the paddle, and the BRUCE test result for this shear head is Figure 1 The leftmost bar on the graph in A. The results show the effects of the paddle and different Silverson heads on the yield stress of the fluid gel particles.

[0285] The particle size was measured for each different shear head as outlined above. The results are shown in Figure 1 B. The results show that smaller shear heads produce thinner and harder particles.

[0286] Example 3: Calcium content study

[0287] In this study, the hydrocolloid concentration was chosen to remain liquid and be acceptable for beverages. Thus, the following concentrations were used:

[0288] - 0.1 wt% gellan gum based on the total weight of the composition

[0289] - 0.25 wt% alginate based on the total weight of the composition

[0290] The effects of varying the amount of calcium were studied. A series of fluid gels with the above amounts of gelling agents (gellan gum or alginate) and different amounts of calcium were prepared. The fluid gels were prepared using the Silverson method outlined above and shear head 5 from Example 1.

[0291] Each composition was subjected to the Bruce measurement as described above, and the results are shown in Figure 2 . The results show that low Ca concentrations have very low PhiTau values and higher viscosities. This is thought to be due to low crosslinking. Higher Ca concentrations provide a decrease in PhiTau and viscosity. This is thought to be due to lower crosslinking efficiency and binding site saturation.

[0292] The measurement shows an intermediate range of calcium concentrations with optimal properties. It is thought that within this range, there is a good balance between calcium and gellan gum such that the crosslinking of the network is optimized.

[0293] Typically, gellan gum has a much higher PhiTau than alginate. This indicates that gellan gum is more efficient than alginate in forming fluid gels.

[0294] Example 4: pH study

[0295] In this study, the hydrocolloid concentration was chosen to remain liquid-like and acceptable for beverages. Thus, the following concentrations were used:

[0296] - For the gellan gum-based example, 0.1 wt% gellan gum and 0.05 wt% calcium chloride (1M) based on the total weight of the composition.

[0297] - For alginate, 0.25 wt% alginate and 0.07 wt% calcium chloride (1M) based on the total weight of the composition.

[0298] Fluid gels were prepared using the Silverson method outlined above and the shear head 5 from Example 1.

[0299] The effect of changing pH on the properties of the fluid gels was studied. The pH of the samples was adjusted using HCl (1M) of NaOH to obtain samples of each type of gelling agent at pH 3, 4, and 7. The pH was measured at 20 °C using a pH probe. Specifically, a pH meter from VWR, model pH110. The pH probe has an epoxy gel electrode and can measure pH and temperature. -

[0300] The Bruce measurements were performed on each composition as described above, and the results are shown in Figure 3 in.

[0301] The PhiTau values of the fluid gels containing gellan gum did not change significantly from pH 4 to pH 7. Below pH 4, the gellan gum fluid gels had much lower PhiTau values. For alginate, the PhiTau value did not change significantly from pH 3 to pH 4 and then increased from pH 4 to pH 7.

[0302] It is reasoned that optimal Ca binding is obtained when the carboxyl groups are deprotonated, e.g., when pH > pKa. By ζ-potential measurement, the estimated pKa for gellan gum would be about 3 to 3.5, and for alginate, the estimated pKa is about 4.

[0303] Example 5: Heat treatment study

[0304] In this study, the hydrocolloid concentration was chosen to remain liquid-like and acceptable for beverages. Thus, the following concentrations were used:

[0305] - For the gellan gum-based embodiments, 0.1 wt% gellan gum and 0.05 wt% calcium chloride (1M) based on the total weight of the composition

[0306] - For alginate, 0.25 wt% alginate and 0.07 wt% calcium chloride (1M) based on the total weight of the composition

[0307] The effects of different heat treatments on these hydrogels were studied. The hydrogels were prepared at the pH of the gelling agent in water: pH 5.5 for gellan gum and pH 6.5 for alginate.

[0308] For some heat treatment experiments, the hydrogels were prepared using the Mondomix method at a shear rate of 1000 rpm to 2000 rpm and cooled to 17 °C to 20 °C.

[0309] For other heat treatment experiments, the hydrogels were prepared using the Silverson method as described above using the first 5 from Example 1.

[0310] In the first set of heat treatment experiments, samples of each of the hydrogels (gellan gum and alginate) produced using the above Mondomix protocol were subjected to pasteurization treatment as outlined above. The viscosity and PhiTau of the hydrogels were measured before and after the pasteurization treatment. The results are shown in Figure 4 and Figure 5 respectively.

[0311] In the second set of heat treatment experiments, samples of each of the hydrogels (gellan gum and alginate) produced using the above Mondomix protocol were subjected to direct UHT treatment as outlined above. The viscosity and PhiTau of the hydrogels were measured before and after the UHT treatment. The results are shown in Figure 6 and Figure 7 respectively.

[0312] The results showed that the gellan gum hydrogels retained their physical properties, namely their yield stress, viscosity and suspension properties. On the other hand, the alginate hydrogels retained their physical properties after pasteurization but not after UHT. This was observed for different concentrations.

[0313] For various concentrations of gellan gum hydrogels prepared using the Mondomix method and heat treated according to the above pasteurization protocol, the same thermal stability was also observed. The results are shown in Figure 4 A.

[0314] The gellan gum hydrogels were also studied by DSC in a mixture prepared using 0.5 wt% gellan gum and 0.1 wt% calcium chloride (1M). Figure 8The results in [[]] show that the gellan gum hydrogel has a melting point at about 137 °C.

[0315] Additionally, microscopic images of the gellan gum hydrogel before and after pasteurization and UHT treatment are also recorded. These are shown in Figure 9 ; Figure 9 A is pasteurization, and Figure 9 B is UHT treatment. These images show that there are no visual differences before and after pasteurization. For UHT treatment, some visual differences are observed after UHT treatment, but the hydrogel properties, such as the ability to suspend particles, such as solid inclusions, and the flow under high shear are maintained. That is, after UHT treatment, the gellan gum hydrogel of the present invention retains its important functional properties.

[0316] In the case of UHT treatment, the gellan gum hydrogel is prepared using the above Silverson method. In the case of pasteurization treatment, the gellan gum hydrogel is prepared using the above Mondomix method.

[0317] In the case of pasteurization treatment, there is no change before and after heating. In the case of UHT treatment, the shape change is very small. It is believed that this is the result of partial melting of the particles.

[0318] It is believed that the optimized hydrogel parameters of the present invention (the amount of gellan gum, the amount of calcium, pH, particle size, etc.) give the optimal gel strength. This is demonstrated in the PhiTau (BRUCE) measurement. Without wishing to be bound by theory, it is believed that the gel of the present invention provides the most efficient packing of gellan gum chains, and this may account for the surprising and unexpected thermal stability of the claimed gellan gum hydrogel. Importantly, the gellan gum hydrogel of the present invention is stable enough to withstand UHT heat treatment conditions and maintain most of the gellan gum structure.

[0319] The thermal stability of gellan gum hydrogels with "low" (0.01 wt%) and "high" (0.3 wt%) CaCl2 1M solutions is studied. The hydrogels are prepared using the Mondomix method as described above, and both samples are heat-treated by direct UHT treatment.

[0320] The viscosities of the gellan gum hydrogels with 'low' and 'high' calcium contents are measured before and after heat treatment. The results are shown in Figure 6 ;

[0321] The shape of the hydrogel varies greatly between different amounts of calcium. For 'low' calcium, a worm-like conformation is observed; for 'high' calcium, much smaller particles are seen. These results are shown in Figure 16 ;

[0322] Example 6: Sensory study

[0323] Sensory studies were conducted with gellan fluid gels in water at various concentrations.

[0324] A series of fluid gels were prepared as follows:

[0325] · 0.05 wt% gellan gum and 0.025 wt% CaCl2

[0326] · 0.1 wt% gellan gum and 0.05 wt% CaCl2

[0327] · 0.2 wt% gellan gum and 0.1 wt% CaCl2

[0328] · 0.4 wt% xanthan gum solution - prepared by hydrating xanthan gum in hot water and then cooling

[0329] · Broken gel - formed by breaking a statically formed gel consisting of 0.1 wt% gellan gum and 0.05 wt% calcium chloride (1M) based on the total weight of the composition.

[0330] Gellan fluid gels were prepared using the Silverson method and shear head 5 of Example 1 above.

[0331] The gellan fluid gels were compared with xanthan gum gels and broken gels.

[0332] Different samples were tested by a panel of at least 8 tasters. The tasters were asked to rate the thickness of the samples compared to water on a scale of 1 to 5, where:

[0333] 0 = absent

[0334] 1 = very slight

[0335] 2 = slight

[0336] 3 = moderate

[0337] 4 = strong

[0338] 5 = very strong

[0339] The results are shown in Figure 10 .

[0340] The gellan fluid gels were perceived as thicker in the mouth than water, but less thick than a 0.4% xanthan gum solution providing similar suspension properties. No particles were felt in the mouth. From a sensory perspective, the thickness in the mouth was as expected and acceptable.

[0341] Example 7 - Application in milk

[0342] The fluid gels of the present invention capable of suspending particles are directly produced in milk with and without the addition of additional calcium ions.

[0343] A series of fluid gels were prepared in semi-skimmed milk containing 2.5% fat with 0.1 wt% or 0.05 wt% gellan gum and optionally an additional 0.05 wt% calcium chloride (1M). The fluid gels were prepared using the Mondomix method described above.

[0344] The viscosity of the fluid gels was measured before and after UHT treatment. The results are shown in Figure 11 and Figure 12 .

[0345] The results showed that a lower concentration of gellan gum was required compared to that in water. After UHT, the ability of the milk-based fluid gels to suspend particles, such as solid inclusions, was maintained.

[0346] The thermal stability of different milk-based fluid gels was affected differently by heat treatment. For example, for milk-based fluid gels without additional calcium, a lower yield stress (PhiTau) was observed after UHT. For milk-based fluid gels containing additional Ca, no change in the PhiTau (Bruce) measurement was observed after UHT.

[0347] Preliminary sensory data in milk showed that gellan gum particles were not felt in the mouth (homogeneous texture), and higher viscosities and mouthfeels were observed in the fluid gel samples compared to the corresponding non-fluid gel samples.

[0348] A sensory study was conducted comparing semi-skimmed milk with fluid gels prepared as above with whole milk. Compared to the whole milk samples, the semi-skimmed milk containing the fluid gel felt thicker and had a better oral adhesion. For plant-based milk alternatives, the same study was conducted using a pea protein-based milk alternative of the brand WUNDA (hereinafter referred to as WUNDA milk). Gellan gum fluid gels were prepared using WUNDA milk as above and compared with WUNDA milk. Similar trends were observed for plant-based milk alternatives: compared to WUNDA milk alone, WUNDA milk containing gellan gum fluid gels felt thicker and had a better oral adhesion. The results are shown in Figure 17 .

[0349] Example 8 - Shelf life study

[0350] The stability of gellan gum containing fluid gels over time was studied to verify its shelf-life potential. Two different gellan gum fluid gels were prepared in milk with and without additional calcium as follows:

[0351] R1: 0.05% gellan gum

[0352] R2: 0.05% gellan gum + 0.025% calcium chloride (1M)

[0353] The fluid gels were prepared using the above Mondomix method and the fluid gels were heat-treated using the direct UHT method. The viscosity of the gels was measured before and after UHT heat-treatment (performed as outlined above). The gels were then measured at different time points after storage at 4 °C. The results are shown in the table below and Figure 14 in.

[0354]

[0355] Example 9 - Comparative study of UHT treatment

[0356] This study looked at the different properties of fluid gels treated under UHT conditions and the corresponding non-fluid gel solutions treated under UHT conditions.

[0357] Prepare the following formulations :

[0358]

[0359] For R1, the treatment solution was formed into a fluid gel. Specifically, the fluid gel R1 was prepared using the above Mondomix method and then UHT-treated. As disclosed above, the UHT treatment was performed using the direct UHT method. After UHT treatment, the sample R1 was cooled to room temperature.

[0360] For R2 and R3, the solution was not pre-treated to form a fluid gel before UHT treatment. Specifically, the relevant samples containing the aqueous fluid and the gelling agent were agitated at 1200 rpm with a Ystraal stirrer X50 at 85 °C to obtain a mixture to hydrate the gelling agent in water (R2) or milk (R3).

[0361] Once hydrated (usually about 5 minutes under heating conditions), a calcium chloride (1M) solution was added to the mixture of R2 (but not R3).

[0362] Then the obtained mixture was UHT-treated using the direct UHT method as disclosed above. After UHT treatment, the samples R2 and R3 were cooled to room temperature.

[0363] Pre-formed fluid gels exhibit very different Phitau values compared to samples treated only under UHT, see Figure 15 B. The viscosities are comparable, see Figure 15A. In the mouth, compared to the pre-formed hydrogels prepared by Mondomix, the R2 and R3 samples feel very grainy.

[0364] Viscosity profiles of hydrogels generated in Mondomix before and after UHT treatment (R1, black) versus viscosity profiles of hydrogels generated in situ in the UHT line by shear during cooling in water (R2, grey) or during cooling in milk in the UHT line by shear (R3, black).

[0365] Although the invention has been described by way of example, it should be understood that modifications and variations can be made without departing from the scope of the invention as defined in the claims.

Claims

1. A heat-treated beverage comprising a fluid gel, said fluid gel comprising particles formed from gellan gum and a divalent cation, wherein the divalent cation is present in an amount of 0.001 wt% to 0.1 wt% based on the total weight of the beverage.

2. The heat-treated beverage according to claim 1, wherein the fluid gel comprising particles formed from gellan gum and the divalent cation is present both before and after heat treatment.

3. The heat-treated beverage according to claim 1 or claim 2, wherein the amount of gellan gum in the beverage is 0.05 wt% to 0.5 wt%, preferably 0.05 wt% to 0.11 wt%, based on the total weight of the beverage.

4. The heat-treated beverage according to any one of claims 1 to 3, wherein the particles formed from gellan gum and the divalent cation in the fluid gel have a particle size of 10 μm to 1000 μm, such as 20 μm to 500 μm, preferably 30 μm to 100 μm.

5. The heat-treated beverage according to any one of claims 1 to 4, wherein the beverage has a pH of at least 4, preferably 4 to 7.

6. The heat-treated beverage according to any one of claims 1 to 5, wherein the beverage has a viscosity in the range of 100 mPa·s to 15,000 mPa·s, such as 1,000 mPa·s to 10,000 mPa·s, measured at a shear rate of 0.1 1 / s.

7. The heat-treated beverage according to any one of claims 1 to 6, wherein the beverage has a viscosity in the range of 1 mPa·s to 1000 mPa·s, such as 10 mPa·s to 1000 mPa·s, measured at a shear rate of 100 1 / s.

8. The heat-treated beverage according to any one of claims 1 to 7, wherein the beverage has a PhiTau of 4 Pa to 75 Pa, preferably 20 Pa to 60 Pa, measured according to the BRUCE protocol in the examples.

9. The heat-treated beverage according to any one of claims 1 to 8, wherein the fluid gel particles consist entirely of gellan gum and the divalent cation.

10. The heat-treated beverage according to any one of claims 1 to 9, wherein the divalent cation is a divalent metal cation.

11. The heat-treated beverage according to claim 10, wherein the divalent metal cation is selected from calcium, magnesium, zinc or a mixture thereof, and preferably, the divalent metal cation is calcium (Ca 2+ ).

12. A method for producing a heat-treated beverage comprising a fluid gel, the method comprising the steps of: · providing a heated beverage mixture comprising gellan gum, a divalent cation, and an aqueous liquid, wherein the beverage mixture comprises 0.001 wt% to 0.1 wt% of the divalent cation based on the total weight of the beverage, · cooling the heated beverage mixture while shearing to form a cooled beverage comprising a fluid gel, the fluid gel comprising particles formed from the gellan gum and the divalent cation, · heat-treating the cooled beverage comprising the fluid gel to obtain a heat-treated beverage comprising the fluid gel.

13. The method according to claim 12, wherein the heat treatment step involves heating the beverage mixture at a temperature of from 80 °C to 145 °C, preferably from 100 °C to 140 °C and even more preferably from 120 °C to 140 °C.

14. The method according to claim 12 or claim 13, wherein the shearing is carried out at a shear rate of from 400 rpm to 10,000 rpm, preferably from 1000 rpm to 2000 rpm or from 4000 rpm to 8000 rpm.

15. A heat-treated beverage comprising a fluid gel, the heat-treated beverage obtainable by the method according to any one of claims 12 to 14.

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