CA2784954A1 - Ready to drink beverages - Google Patents
Ready to drink beverages Download PDFInfo
- Publication number
- CA2784954A1 CA2784954A1 CA2784954A CA2784954A CA2784954A1 CA 2784954 A1 CA2784954 A1 CA 2784954A1 CA 2784954 A CA2784954 A CA 2784954A CA 2784954 A CA2784954 A CA 2784954A CA 2784954 A1 CA2784954 A1 CA 2784954A1
- Authority
- CA
- Canada
- Prior art keywords
- beverage
- weight
- component
- cocoa
- gum
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Abandoned
Links
- 235000021580 ready-to-drink beverage Nutrition 0.000 title abstract description 9
- 235000013361 beverage Nutrition 0.000 claims abstract description 122
- 235000009470 Theobroma cacao Nutrition 0.000 claims abstract description 40
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 27
- 229920002134 Carboxymethyl cellulose Polymers 0.000 claims abstract description 26
- 229920000168 Microcrystalline cellulose Polymers 0.000 claims abstract description 26
- 235000010948 carboxy methyl cellulose Nutrition 0.000 claims abstract description 26
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 26
- 235000019813 microcrystalline cellulose Nutrition 0.000 claims abstract description 26
- 230000000087 stabilizing effect Effects 0.000 claims abstract description 25
- 239000001768 carboxy methyl cellulose Substances 0.000 claims abstract description 21
- 239000008112 carboxymethyl-cellulose Substances 0.000 claims abstract description 21
- 239000008108 microcrystalline cellulose Substances 0.000 claims abstract description 21
- 229940016286 microcrystalline cellulose Drugs 0.000 claims abstract description 21
- 235000010980 cellulose Nutrition 0.000 claims abstract description 19
- 229920002678 cellulose Polymers 0.000 claims abstract description 19
- 239000001913 cellulose Substances 0.000 claims abstract description 19
- 235000013343 vitamin Nutrition 0.000 claims abstract description 19
- 239000011782 vitamin Substances 0.000 claims abstract description 19
- 229940088594 vitamin Drugs 0.000 claims abstract description 19
- 229930003231 vitamin Natural products 0.000 claims abstract description 19
- 229910052500 inorganic mineral Inorganic materials 0.000 claims abstract description 13
- 239000011707 mineral Substances 0.000 claims abstract description 13
- 244000299461 Theobroma cacao Species 0.000 claims description 92
- 235000019219 chocolate Nutrition 0.000 claims description 53
- 239000000679 carrageenan Substances 0.000 claims description 21
- 229920001525 carrageenan Polymers 0.000 claims description 21
- 229940113118 carrageenan Drugs 0.000 claims description 21
- 235000010418 carrageenan Nutrition 0.000 claims description 18
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims description 18
- 229920002472 Starch Polymers 0.000 claims description 14
- 235000019698 starch Nutrition 0.000 claims description 14
- 239000008107 starch Substances 0.000 claims description 12
- 102000007544 Whey Proteins Human genes 0.000 claims description 11
- 108010046377 Whey Proteins Proteins 0.000 claims description 11
- 235000021119 whey protein Nutrition 0.000 claims description 11
- 102000011632 Caseins Human genes 0.000 claims description 9
- 108010076119 Caseins Proteins 0.000 claims description 9
- ZNOZWUKQPJXOIG-XSBHQQIPSA-L [(2r,3s,4r,5r,6s)-6-[[(1r,3s,4r,5r,8s)-3,4-dihydroxy-2,6-dioxabicyclo[3.2.1]octan-8-yl]oxy]-4-[[(1r,3r,4r,5r,8s)-8-[(2s,3r,4r,5r,6r)-3,4-dihydroxy-6-(hydroxymethyl)-5-sulfonatooxyoxan-2-yl]oxy-4-hydroxy-2,6-dioxabicyclo[3.2.1]octan-3-yl]oxy]-5-hydroxy-2-( Chemical compound O[C@@H]1[C@@H](O)[C@@H](OS([O-])(=O)=O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H]2OC[C@H]1O[C@H](O[C@H]1[C@H]([C@@H](CO)O[C@@H](O[C@@H]3[C@@H]4OC[C@H]3O[C@H](O)[C@@H]4O)[C@@H]1O)OS([O-])(=O)=O)[C@@H]2O ZNOZWUKQPJXOIG-XSBHQQIPSA-L 0.000 claims description 9
- 235000018102 proteins Nutrition 0.000 claims description 9
- 102000004169 proteins and genes Human genes 0.000 claims description 9
- 108090000623 proteins and genes Proteins 0.000 claims description 9
- 150000003722 vitamin derivatives Chemical class 0.000 claims description 7
- 229940080237 sodium caseinate Drugs 0.000 claims description 6
- 150000001413 amino acids Chemical class 0.000 claims description 5
- 235000013406 prebiotics Nutrition 0.000 claims description 4
- 108010073771 Soybean Proteins Proteins 0.000 claims description 3
- 239000005018 casein Substances 0.000 claims description 3
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 claims description 3
- 235000021240 caseins Nutrition 0.000 claims description 3
- 229940001941 soy protein Drugs 0.000 claims description 3
- 239000000203 mixture Substances 0.000 abstract description 13
- 244000240602 cacao Species 0.000 abstract 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 26
- 239000000796 flavoring agent Substances 0.000 description 22
- 239000000843 powder Substances 0.000 description 21
- 238000013019 agitation Methods 0.000 description 20
- 235000019634 flavors Nutrition 0.000 description 19
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 15
- 238000005191 phase separation Methods 0.000 description 15
- 229910052742 iron Inorganic materials 0.000 description 13
- 238000004062 sedimentation Methods 0.000 description 13
- 238000001223 reverse osmosis Methods 0.000 description 12
- 239000000126 substance Substances 0.000 description 12
- 235000003599 food sweetener Nutrition 0.000 description 11
- 239000003765 sweetening agent Substances 0.000 description 11
- 238000001879 gelation Methods 0.000 description 10
- 239000000047 product Substances 0.000 description 10
- 235000010755 mineral Nutrition 0.000 description 9
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 8
- 230000008901 benefit Effects 0.000 description 8
- 235000013365 dairy product Nutrition 0.000 description 7
- 239000007788 liquid Substances 0.000 description 7
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 6
- 229930006000 Sucrose Natural products 0.000 description 6
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 6
- 239000011575 calcium Substances 0.000 description 6
- 229910052791 calcium Inorganic materials 0.000 description 6
- 235000013336 milk Nutrition 0.000 description 6
- 239000008267 milk Substances 0.000 description 6
- 210000004080 milk Anatomy 0.000 description 6
- 239000005720 sucrose Substances 0.000 description 6
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 5
- 239000004376 Sucralose Substances 0.000 description 5
- 239000003925 fat Substances 0.000 description 5
- 235000019197 fats Nutrition 0.000 description 5
- 239000011777 magnesium Substances 0.000 description 5
- 229910052749 magnesium Inorganic materials 0.000 description 5
- 235000020183 skimmed milk Nutrition 0.000 description 5
- 235000019408 sucralose Nutrition 0.000 description 5
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 description 5
- 239000000725 suspension Substances 0.000 description 5
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 4
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 description 4
- 235000001014 amino acid Nutrition 0.000 description 4
- 229940024606 amino acid Drugs 0.000 description 4
- 230000008859 change Effects 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 239000011780 sodium chloride Substances 0.000 description 4
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 3
- 239000006071 cream Substances 0.000 description 3
- 239000000839 emulsion Substances 0.000 description 3
- CADNYOZXMIKYPR-UHFFFAOYSA-B ferric pyrophosphate Chemical compound [Fe+3].[Fe+3].[Fe+3].[Fe+3].[O-]P([O-])(=O)OP([O-])([O-])=O.[O-]P([O-])(=O)OP([O-])([O-])=O.[O-]P([O-])(=O)OP([O-])([O-])=O CADNYOZXMIKYPR-UHFFFAOYSA-B 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 230000036571 hydration Effects 0.000 description 3
- 238000006703 hydration reaction Methods 0.000 description 3
- 230000003993 interaction Effects 0.000 description 3
- ZLNQQNXFFQJAID-UHFFFAOYSA-L magnesium carbonate Chemical compound [Mg+2].[O-]C([O-])=O ZLNQQNXFFQJAID-UHFFFAOYSA-L 0.000 description 3
- 239000001095 magnesium carbonate Substances 0.000 description 3
- 229910000021 magnesium carbonate Inorganic materials 0.000 description 3
- 238000012986 modification Methods 0.000 description 3
- 230000004048 modification Effects 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- YBJHBAHKTGYVGT-ZKWXMUAHSA-N (+)-Biotin Chemical compound N1C(=O)N[C@@H]2[C@H](CCCCC(=O)O)SC[C@@H]21 YBJHBAHKTGYVGT-ZKWXMUAHSA-N 0.000 description 2
- GHOKWGTUZJEAQD-ZETCQYMHSA-N (D)-(+)-Pantothenic acid Chemical compound OCC(C)(C)[C@@H](O)C(=O)NCCC(O)=O GHOKWGTUZJEAQD-ZETCQYMHSA-N 0.000 description 2
- 238000012371 Aseptic Filling Methods 0.000 description 2
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 description 2
- PXHVJJICTQNCMI-UHFFFAOYSA-N Nickel Chemical compound [Ni] PXHVJJICTQNCMI-UHFFFAOYSA-N 0.000 description 2
- 239000008122 artificial sweetener Substances 0.000 description 2
- 235000021311 artificial sweeteners Nutrition 0.000 description 2
- 229910000019 calcium carbonate Inorganic materials 0.000 description 2
- 235000010216 calcium carbonate Nutrition 0.000 description 2
- 229940077731 carbohydrate nutrients Drugs 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 238000005345 coagulation Methods 0.000 description 2
- 230000015271 coagulation Effects 0.000 description 2
- 239000003086 colorant Substances 0.000 description 2
- 230000001687 destabilization Effects 0.000 description 2
- 239000003623 enhancer Substances 0.000 description 2
- 239000012530 fluid Substances 0.000 description 2
- OVBPIULPVIDEAO-LBPRGKRZSA-N folic acid Chemical compound C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)N[C@@H](CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-LBPRGKRZSA-N 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000020509 fortified beverage Nutrition 0.000 description 2
- 229960002737 fructose Drugs 0.000 description 2
- 238000000265 homogenisation Methods 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 150000002506 iron compounds Chemical class 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 238000005057 refrigeration Methods 0.000 description 2
- -1 rice starch Polymers 0.000 description 2
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium ascorbate Substances [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 description 2
- 235000010378 sodium ascorbate Nutrition 0.000 description 2
- 229960005055 sodium ascorbate Drugs 0.000 description 2
- PPASLZSBLFJQEF-RXSVEWSESA-M sodium-L-ascorbate Chemical compound [Na+].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RXSVEWSESA-M 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 150000005846 sugar alcohols Chemical class 0.000 description 2
- 235000019156 vitamin B Nutrition 0.000 description 2
- 239000011720 vitamin B Substances 0.000 description 2
- 238000009736 wetting Methods 0.000 description 2
- MTCFGRXMJLQNBG-REOHCLBHSA-N (2S)-2-Amino-3-hydroxypropansäure Chemical compound OC[C@H](N)C(O)=O MTCFGRXMJLQNBG-REOHCLBHSA-N 0.000 description 1
- FVVCFHXLWDDRHG-UPLOTWCNSA-N (2s,3r,4s,5r,6r)-2-[(2r,3s,4r,5r,6r)-6-[(2s,3s,4s,5r)-3,4-dihydroxy-2,5-bis(hydroxymethyl)oxolan-2-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O[C@H]2[C@@H]([C@@H](O)[C@@H](O)[C@@H](CO)O2)O)[C@@H](CO)O1 FVVCFHXLWDDRHG-UPLOTWCNSA-N 0.000 description 1
- SERLAGPUMNYUCK-DCUALPFSSA-N 1-O-alpha-D-glucopyranosyl-D-mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O SERLAGPUMNYUCK-DCUALPFSSA-N 0.000 description 1
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 description 1
- 239000004475 Arginine Substances 0.000 description 1
- DCXYFEDJOCDNAF-UHFFFAOYSA-N Asparagine Natural products OC(=O)C(N)CC(N)=O DCXYFEDJOCDNAF-UHFFFAOYSA-N 0.000 description 1
- ZOXJGFHDIHLPTG-UHFFFAOYSA-N Boron Chemical compound [B] ZOXJGFHDIHLPTG-UHFFFAOYSA-N 0.000 description 1
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 1
- GHOKWGTUZJEAQD-UHFFFAOYSA-N Chick antidermatitis factor Natural products OCC(C)(C)C(O)C(=O)NCCC(O)=O GHOKWGTUZJEAQD-UHFFFAOYSA-N 0.000 description 1
- VYZAMTAEIAYCRO-UHFFFAOYSA-N Chromium Chemical compound [Cr] VYZAMTAEIAYCRO-UHFFFAOYSA-N 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- 229920002261 Corn starch Polymers 0.000 description 1
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 1
- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- KCXVZYZYPLLWCC-UHFFFAOYSA-N EDTA Chemical compound OC(=O)CN(CC(O)=O)CCN(CC(O)=O)CC(O)=O KCXVZYZYPLLWCC-UHFFFAOYSA-N 0.000 description 1
- 239000004386 Erythritol Substances 0.000 description 1
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 description 1
- 239000005955 Ferric phosphate Substances 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 239000004471 Glycine Substances 0.000 description 1
- 229920000084 Gum arabic Polymers 0.000 description 1
- 229920001908 Hydrogenated starch hydrolysate Polymers 0.000 description 1
- 229920001202 Inulin Polymers 0.000 description 1
- XUJNEKJLAYXESH-REOHCLBHSA-N L-Cysteine Chemical compound SC[C@H](N)C(O)=O XUJNEKJLAYXESH-REOHCLBHSA-N 0.000 description 1
- ONIBWKKTOPOVIA-BYPYZUCNSA-N L-Proline Chemical compound OC(=O)[C@@H]1CCCN1 ONIBWKKTOPOVIA-BYPYZUCNSA-N 0.000 description 1
- QNAYBMKLOCPYGJ-REOHCLBHSA-N L-alanine Chemical compound C[C@H](N)C(O)=O QNAYBMKLOCPYGJ-REOHCLBHSA-N 0.000 description 1
- ODKSFYDXXFIFQN-BYPYZUCNSA-P L-argininium(2+) Chemical compound NC(=[NH2+])NCCC[C@H]([NH3+])C(O)=O ODKSFYDXXFIFQN-BYPYZUCNSA-P 0.000 description 1
- 239000011786 L-ascorbyl-6-palmitate Substances 0.000 description 1
- QAQJMLQRFWZOBN-LAUBAEHRSA-N L-ascorbyl-6-palmitate Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](O)[C@H]1OC(=O)C(O)=C1O QAQJMLQRFWZOBN-LAUBAEHRSA-N 0.000 description 1
- DCXYFEDJOCDNAF-REOHCLBHSA-N L-asparagine Chemical compound OC(=O)[C@@H](N)CC(N)=O DCXYFEDJOCDNAF-REOHCLBHSA-N 0.000 description 1
- CKLJMWTZIZZHCS-REOHCLBHSA-N L-aspartic acid Chemical compound OC(=O)[C@@H](N)CC(O)=O CKLJMWTZIZZHCS-REOHCLBHSA-N 0.000 description 1
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 description 1
- ZDXPYRJPNDTMRX-VKHMYHEASA-N L-glutamine Chemical compound OC(=O)[C@@H](N)CCC(N)=O ZDXPYRJPNDTMRX-VKHMYHEASA-N 0.000 description 1
- HNDVDQJCIGZPNO-YFKPBYRVSA-N L-histidine Chemical compound OC(=O)[C@@H](N)CC1=CN=CN1 HNDVDQJCIGZPNO-YFKPBYRVSA-N 0.000 description 1
- AGPKZVBTJJNPAG-WHFBIAKZSA-N L-isoleucine Chemical compound CC[C@H](C)[C@H](N)C(O)=O AGPKZVBTJJNPAG-WHFBIAKZSA-N 0.000 description 1
- ROHFNLRQFUQHCH-YFKPBYRVSA-N L-leucine Chemical compound CC(C)C[C@H](N)C(O)=O ROHFNLRQFUQHCH-YFKPBYRVSA-N 0.000 description 1
- KDXKERNSBIXSRK-YFKPBYRVSA-N L-lysine Chemical compound NCCCC[C@H](N)C(O)=O KDXKERNSBIXSRK-YFKPBYRVSA-N 0.000 description 1
- FFEARJCKVFRZRR-BYPYZUCNSA-N L-methionine Chemical compound CSCC[C@H](N)C(O)=O FFEARJCKVFRZRR-BYPYZUCNSA-N 0.000 description 1
- COLNVLDHVKWLRT-QMMMGPOBSA-N L-phenylalanine Chemical compound OC(=O)[C@@H](N)CC1=CC=CC=C1 COLNVLDHVKWLRT-QMMMGPOBSA-N 0.000 description 1
- AYFVYJQAPQTCCC-GBXIJSLDSA-N L-threonine Chemical compound C[C@@H](O)[C@H](N)C(O)=O AYFVYJQAPQTCCC-GBXIJSLDSA-N 0.000 description 1
- QIVBCDIJIAJPQS-VIFPVBQESA-N L-tryptophane Chemical compound C1=CC=C2C(C[C@H](N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-VIFPVBQESA-N 0.000 description 1
- OUYCCCASQSFEME-QMMMGPOBSA-N L-tyrosine Chemical compound OC(=O)[C@@H](N)CC1=CC=C(O)C=C1 OUYCCCASQSFEME-QMMMGPOBSA-N 0.000 description 1
- KZSNJWFQEVHDMF-BYPYZUCNSA-N L-valine Chemical compound CC(C)[C@H](N)C(O)=O KZSNJWFQEVHDMF-BYPYZUCNSA-N 0.000 description 1
- ROHFNLRQFUQHCH-UHFFFAOYSA-N Leucine Natural products CC(C)CC(N)C(O)=O ROHFNLRQFUQHCH-UHFFFAOYSA-N 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- 229930195725 Mannitol Natural products 0.000 description 1
- ZOKXTWBITQBERF-UHFFFAOYSA-N Molybdenum Chemical compound [Mo] ZOKXTWBITQBERF-UHFFFAOYSA-N 0.000 description 1
- OVBPIULPVIDEAO-UHFFFAOYSA-N N-Pteroyl-L-glutaminsaeure Natural products C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)NC(CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-UHFFFAOYSA-N 0.000 description 1
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 208000034874 Product colour issue Diseases 0.000 description 1
- ONIBWKKTOPOVIA-UHFFFAOYSA-N Proline Natural products OC(=O)C1CCCN1 ONIBWKKTOPOVIA-UHFFFAOYSA-N 0.000 description 1
- 108010009736 Protein Hydrolysates Proteins 0.000 description 1
- 229920000294 Resistant starch Polymers 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- MTCFGRXMJLQNBG-UHFFFAOYSA-N Serine Natural products OCC(N)C(O)=O MTCFGRXMJLQNBG-UHFFFAOYSA-N 0.000 description 1
- XUIMIQQOPSSXEZ-UHFFFAOYSA-N Silicon Chemical compound [Si] XUIMIQQOPSSXEZ-UHFFFAOYSA-N 0.000 description 1
- AYFVYJQAPQTCCC-UHFFFAOYSA-N Threonine Natural products CC(O)C(N)C(O)=O AYFVYJQAPQTCCC-UHFFFAOYSA-N 0.000 description 1
- 239000004473 Threonine Substances 0.000 description 1
- ATJFFYVFTNAWJD-UHFFFAOYSA-N Tin Chemical compound [Sn] ATJFFYVFTNAWJD-UHFFFAOYSA-N 0.000 description 1
- QIVBCDIJIAJPQS-UHFFFAOYSA-N Tryptophan Natural products C1=CC=C2C(CC(N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-UHFFFAOYSA-N 0.000 description 1
- KZSNJWFQEVHDMF-UHFFFAOYSA-N Valine Natural products CC(C)C(N)C(O)=O KZSNJWFQEVHDMF-UHFFFAOYSA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 239000000205 acacia gum Substances 0.000 description 1
- 235000010489 acacia gum Nutrition 0.000 description 1
- 239000000619 acesulfame-K Substances 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 235000004279 alanine Nutrition 0.000 description 1
- WQZGKKKJIJFFOK-PHYPRBDBSA-N alpha-D-galactose Chemical compound OC[C@H]1O[C@H](O)[C@H](O)[C@@H](O)[C@H]1O WQZGKKKJIJFFOK-PHYPRBDBSA-N 0.000 description 1
- ODKSFYDXXFIFQN-UHFFFAOYSA-N arginine Natural products OC(=O)C(N)CCCNC(N)=N ODKSFYDXXFIFQN-UHFFFAOYSA-N 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 235000010385 ascorbyl palmitate Nutrition 0.000 description 1
- 229960001230 asparagine Drugs 0.000 description 1
- 235000009582 asparagine Nutrition 0.000 description 1
- 229940009098 aspartate Drugs 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- PTZOLXYHGCJRHA-UHFFFAOYSA-L azanium;iron(2+);phosphate Chemical compound [NH4+].[Fe+2].[O-]P([O-])([O-])=O PTZOLXYHGCJRHA-UHFFFAOYSA-L 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 229960002685 biotin Drugs 0.000 description 1
- 235000020958 biotin Nutrition 0.000 description 1
- 239000011616 biotin Substances 0.000 description 1
- 229910052796 boron Inorganic materials 0.000 description 1
- 239000001110 calcium chloride Substances 0.000 description 1
- 229910001628 calcium chloride Inorganic materials 0.000 description 1
- FNAQSUUGMSOBHW-UHFFFAOYSA-H calcium citrate Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O.[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O FNAQSUUGMSOBHW-UHFFFAOYSA-H 0.000 description 1
- 239000001354 calcium citrate Substances 0.000 description 1
- 229940043430 calcium compound Drugs 0.000 description 1
- 150000001674 calcium compounds Chemical class 0.000 description 1
- 239000001506 calcium phosphate Substances 0.000 description 1
- 229910000389 calcium phosphate Inorganic materials 0.000 description 1
- 235000011010 calcium phosphates Nutrition 0.000 description 1
- 229910052804 chromium Inorganic materials 0.000 description 1
- 239000011651 chromium Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- XUJNEKJLAYXESH-UHFFFAOYSA-N cysteine Natural products SCC(N)C(O)=O XUJNEKJLAYXESH-UHFFFAOYSA-N 0.000 description 1
- 235000018417 cysteine Nutrition 0.000 description 1
- 230000001066 destructive effect Effects 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 239000008121 dextrose Substances 0.000 description 1
- NEFBYIFKOOEVPA-UHFFFAOYSA-K dicalcium phosphate Chemical compound [Ca+2].[Ca+2].[O-]P([O-])([O-])=O NEFBYIFKOOEVPA-UHFFFAOYSA-K 0.000 description 1
- 230000003467 diminishing effect Effects 0.000 description 1
- ZPWVASYFFYYZEW-UHFFFAOYSA-L dipotassium hydrogen phosphate Chemical compound [K+].[K+].OP([O-])([O-])=O ZPWVASYFFYYZEW-UHFFFAOYSA-L 0.000 description 1
- 238000002845 discoloration Methods 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 235000019414 erythritol Nutrition 0.000 description 1
- 229940009714 erythritol Drugs 0.000 description 1
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 description 1
- 239000011706 ferric diphosphate Substances 0.000 description 1
- 235000007144 ferric diphosphate Nutrition 0.000 description 1
- 229940032958 ferric phosphate Drugs 0.000 description 1
- 229940036404 ferric pyrophosphate Drugs 0.000 description 1
- 229940116007 ferrous phosphate Drugs 0.000 description 1
- 239000011790 ferrous sulphate Substances 0.000 description 1
- 235000003891 ferrous sulphate Nutrition 0.000 description 1
- 229960000304 folic acid Drugs 0.000 description 1
- 235000019152 folic acid Nutrition 0.000 description 1
- 239000011724 folic acid Substances 0.000 description 1
- 235000021255 galacto-oligosaccharides Nutrition 0.000 description 1
- 150000003271 galactooligosaccharides Chemical class 0.000 description 1
- 229930182830 galactose Natural products 0.000 description 1
- 229930195712 glutamate Natural products 0.000 description 1
- ZDXPYRJPNDTMRX-UHFFFAOYSA-N glutamine Natural products OC(=O)C(N)CCC(N)=O ZDXPYRJPNDTMRX-UHFFFAOYSA-N 0.000 description 1
- HNDVDQJCIGZPNO-UHFFFAOYSA-N histidine Natural products OC(=O)C(N)CC1=CN=CN1 HNDVDQJCIGZPNO-UHFFFAOYSA-N 0.000 description 1
- 239000002198 insoluble material Substances 0.000 description 1
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 description 1
- 229940029339 inulin Drugs 0.000 description 1
- PNDPGZBMCMUPRI-UHFFFAOYSA-N iodine Chemical compound II PNDPGZBMCMUPRI-UHFFFAOYSA-N 0.000 description 1
- 159000000014 iron salts Chemical class 0.000 description 1
- BAUYGSIQEAFULO-UHFFFAOYSA-L iron(2+) sulfate (anhydrous) Chemical compound [Fe+2].[O-]S([O-])(=O)=O BAUYGSIQEAFULO-UHFFFAOYSA-L 0.000 description 1
- WBJZTOZJJYAKHQ-UHFFFAOYSA-K iron(3+) phosphate Chemical compound [Fe+3].[O-]P([O-])([O-])=O WBJZTOZJJYAKHQ-UHFFFAOYSA-K 0.000 description 1
- 229910000155 iron(II) phosphate Inorganic materials 0.000 description 1
- 229910000359 iron(II) sulfate Inorganic materials 0.000 description 1
- 229910000399 iron(III) phosphate Inorganic materials 0.000 description 1
- SDEKDNPYZOERBP-UHFFFAOYSA-H iron(ii) phosphate Chemical compound [Fe+2].[Fe+2].[Fe+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O SDEKDNPYZOERBP-UHFFFAOYSA-H 0.000 description 1
- 229960000310 isoleucine Drugs 0.000 description 1
- AGPKZVBTJJNPAG-UHFFFAOYSA-N isoleucine Natural products CCC(C)C(N)C(O)=O AGPKZVBTJJNPAG-UHFFFAOYSA-N 0.000 description 1
- 235000014705 isoleucine Nutrition 0.000 description 1
- 239000000905 isomalt Substances 0.000 description 1
- 235000010439 isomalt Nutrition 0.000 description 1
- HPIGCVXMBGOWTF-UHFFFAOYSA-N isomaltol Natural products CC(=O)C=1OC=CC=1O HPIGCVXMBGOWTF-UHFFFAOYSA-N 0.000 description 1
- BJHIKXHVCXFQLS-PQLUHFTBSA-N keto-D-tagatose Chemical compound OC[C@@H](O)[C@H](O)[C@H](O)C(=O)CO BJHIKXHVCXFQLS-PQLUHFTBSA-N 0.000 description 1
- 239000000832 lactitol Substances 0.000 description 1
- 235000010448 lactitol Nutrition 0.000 description 1
- VQHSOMBJVWLPSR-JVCRWLNRSA-N lactitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@@H]1O[C@H](CO)[C@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-JVCRWLNRSA-N 0.000 description 1
- 229960003451 lactitol Drugs 0.000 description 1
- JCQLYHFGKNRPGE-FCVZTGTOSA-N lactulose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 JCQLYHFGKNRPGE-FCVZTGTOSA-N 0.000 description 1
- 229960000511 lactulose Drugs 0.000 description 1
- PFCRQPBOOFTZGQ-UHFFFAOYSA-N lactulose keto form Natural products OCC(=O)C(O)C(C(O)CO)OC1OC(CO)C(O)C(O)C1O PFCRQPBOOFTZGQ-UHFFFAOYSA-N 0.000 description 1
- 235000005772 leucine Nutrition 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 235000018977 lysine Nutrition 0.000 description 1
- VTHJTEIRLNZDEV-UHFFFAOYSA-L magnesium dihydroxide Chemical compound [OH-].[OH-].[Mg+2] VTHJTEIRLNZDEV-UHFFFAOYSA-L 0.000 description 1
- 239000000347 magnesium hydroxide Substances 0.000 description 1
- 229910001862 magnesium hydroxide Inorganic materials 0.000 description 1
- GVALZJMUIHGIMD-UHFFFAOYSA-H magnesium phosphate Chemical compound [Mg+2].[Mg+2].[Mg+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O GVALZJMUIHGIMD-UHFFFAOYSA-H 0.000 description 1
- 239000004137 magnesium phosphate Substances 0.000 description 1
- 229910000157 magnesium phosphate Inorganic materials 0.000 description 1
- 229960002261 magnesium phosphate Drugs 0.000 description 1
- 235000010994 magnesium phosphates Nutrition 0.000 description 1
- 239000000845 maltitol Substances 0.000 description 1
- 235000010449 maltitol Nutrition 0.000 description 1
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 description 1
- 229940035436 maltitol Drugs 0.000 description 1
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
- 239000000594 mannitol Substances 0.000 description 1
- 235000010355 mannitol Nutrition 0.000 description 1
- 229960001855 mannitol Drugs 0.000 description 1
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 1
- 229910021645 metal ion Inorganic materials 0.000 description 1
- 229930182817 methionine Natural products 0.000 description 1
- 239000000693 micelle Substances 0.000 description 1
- 229910052750 molybdenum Inorganic materials 0.000 description 1
- 239000011733 molybdenum Substances 0.000 description 1
- 235000021096 natural sweeteners Nutrition 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 229910052759 nickel Inorganic materials 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 229940055726 pantothenic acid Drugs 0.000 description 1
- 235000019161 pantothenic acid Nutrition 0.000 description 1
- 239000011713 pantothenic acid Substances 0.000 description 1
- 235000020200 pasteurised milk Nutrition 0.000 description 1
- 238000009928 pasteurization Methods 0.000 description 1
- COLNVLDHVKWLRT-UHFFFAOYSA-N phenylalanine Natural products OC(=O)C(N)CC1=CC=CC=C1 COLNVLDHVKWLRT-UHFFFAOYSA-N 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 229920001592 potato starch Polymers 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 238000007348 radical reaction Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000021254 resistant starch Nutrition 0.000 description 1
- 229940100486 rice starch Drugs 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 229910052710 silicon Inorganic materials 0.000 description 1
- 239000010703 silicon Substances 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
- 229960002920 sorbitol Drugs 0.000 description 1
- 235000010356 sorbitol Nutrition 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 229910052718 tin Inorganic materials 0.000 description 1
- 239000011135 tin Substances 0.000 description 1
- QORWJWZARLRLPR-UHFFFAOYSA-H tricalcium bis(phosphate) Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O QORWJWZARLRLPR-UHFFFAOYSA-H 0.000 description 1
- 235000013337 tricalcium citrate Nutrition 0.000 description 1
- OUYCCCASQSFEME-UHFFFAOYSA-N tyrosine Natural products OC(=O)C(N)CC1=CC=C(O)C=C1 OUYCCCASQSFEME-UHFFFAOYSA-N 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 239000004474 valine Substances 0.000 description 1
- 229910052720 vanadium Inorganic materials 0.000 description 1
- GPPXJZIENCGNKB-UHFFFAOYSA-N vanadium Chemical compound [V]#[V] GPPXJZIENCGNKB-UHFFFAOYSA-N 0.000 description 1
- 239000008371 vanilla flavor Substances 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 235000019166 vitamin D Nutrition 0.000 description 1
- 239000011710 vitamin D Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 235000019168 vitamin K Nutrition 0.000 description 1
- 239000011712 vitamin K Substances 0.000 description 1
- 235000008939 whole milk Nutrition 0.000 description 1
- 239000000811 xylitol Substances 0.000 description 1
- 235000010447 xylitol Nutrition 0.000 description 1
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 1
- 229960002675 xylitol Drugs 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/56—Cocoa products, e.g. chocolate; Substitutes therefor making liquid products, e.g. for making chocolate milk drinks and the products for their preparation, pastes for spreading, milk crumb
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/262—Cellulose; Derivatives thereof, e.g. ethers
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Dispersion Chemistry (AREA)
- Confectionery (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
Ready to drink beverages are provided. In a general embodiment, the present disclosure provides a ready to drink beverage including water, a cocoa component, and a stabilizing system. The stabilizing system has a cellulose component including a blend of microcrystalline cellulose and carboxymethylcellulose in an amount ranging from about 0.03% to about 1% by weight, a gum, and an emulsifier ranging from about 0.09% to about 10% by weight. The beverage can also be fortified with one or more vitamins and minerals.
Description
TITLE OF THE INVENTION
READY TO DRINK BEVERAGES
BACKGROUND
[0001] The present disclosure generally relates to nutritional products. More specifically, the present disclosure is directed to ready to drink ("RTD") beverages.
[0002] The chocolate beverages market is increasing with ready to drink beverages growing faster than the powders. Chocolate beverages can be in liquid or powder forms.
One of the disadvantages of using powder form includes difficulties in dissolving the powder during hydration and the possibility of having a non-homogeneous beverage. RTD
chocolate beverages can overcome the issues associated with powder forms. Among RTD
beverages, there are beverages in extended shelf life ("ESL") and aseptic form. ESL
beverages generally have shorter shelf lives than aseptic beverages and also need to be stored at refrigeration temperatures.
READY TO DRINK BEVERAGES
BACKGROUND
[0001] The present disclosure generally relates to nutritional products. More specifically, the present disclosure is directed to ready to drink ("RTD") beverages.
[0002] The chocolate beverages market is increasing with ready to drink beverages growing faster than the powders. Chocolate beverages can be in liquid or powder forms.
One of the disadvantages of using powder form includes difficulties in dissolving the powder during hydration and the possibility of having a non-homogeneous beverage. RTD
chocolate beverages can overcome the issues associated with powder forms. Among RTD
beverages, there are beverages in extended shelf life ("ESL") and aseptic form. ESL
beverages generally have shorter shelf lives than aseptic beverages and also need to be stored at refrigeration temperatures.
[0003] A desired chocolate beverage should be shelf-stable during storage without phase separation, creaming, gelation and sedimentation, and retain a constant viscosity over time. Because emulsions and suspensions are thermodynamically unstable, there are challenges in overcoming physico-chemical instability issues associated with dairy-based chocolate RTD beverages (e.g., which contain proteins, carbohydrates, fat, insoluble materials such as cocoa, etc.) for long storage time, especially at elevated temperatures (e.g.
30 C).
30 C).
[0004] It is also desirable to have an aseptic, shelf-stable fortified RTD
dairy-based chocolate beverage. Vitamins are essential for the normal growth and development of humans. However, the addition of vitamins to beverages can create a number of issues such as discoloration and/or an unpleasant texture and mouthfeel.
dairy-based chocolate beverage. Vitamins are essential for the normal growth and development of humans. However, the addition of vitamins to beverages can create a number of issues such as discoloration and/or an unpleasant texture and mouthfeel.
[0005] Minerals such as calcium and magnesium sources currently used for fortification may be soluble or substantially insoluble at around neutral pH.
The addition of calcium or magnesium to dairy beverages presents significant problems. First, if soluble sources of calcium and/or magnesium (calcium chloride, etc.) are used, a high level of the metal ions leads to destabilization of proteins (e.g., coagulation) in the beverage and to undesirable flavors. Second, insoluble sources of calcium will not cause destabilization of protein micelles but will precipitate out of the solution rapidly.
The addition of calcium or magnesium to dairy beverages presents significant problems. First, if soluble sources of calcium and/or magnesium (calcium chloride, etc.) are used, a high level of the metal ions leads to destabilization of proteins (e.g., coagulation) in the beverage and to undesirable flavors. Second, insoluble sources of calcium will not cause destabilization of protein micelles but will precipitate out of the solution rapidly.
[0006] Problems caused by iron sources added to food and beverages are color and off-flavor production, especially in the presence of oxygen, light and high temperature. As a result, the addition of iron to beverages, especially chocolate and/or milk containing drinks, can be very difficult. If soluble sources of iron are used, interaction between the iron and iron sensitive ingredients, such as polyphenols, occurs. For example, the addition of ferrous sulfate or other soluble iron salts cause chocolate containing beverages to acceptably turn dark grey.
[0007] Another problem with iron fortification is the capacity of iron to promote destructive free-radical reactions, which can result in off-flavors. Thus, the addition of soluble iron sources to fat containing products - mostly products with a high level of unsaturated fatty acids - can cause flavor changes due to lipid oxidation.
Iron promoted oxidation not only affects the organoleptic properties of foods and beverages, but also undesirably affects the nutritional quality of these products. These interactions can be also enhanced during heat treatment, such as pasteurization or sterilization.
Although some insoluble iron compounds do not cause color and/or off-flavor issues, it can still be difficult to keep the iron sources suspended without affecting the organoleptic properties of the fortified beverages, especially during a long storage time.
SUMMARY
Iron promoted oxidation not only affects the organoleptic properties of foods and beverages, but also undesirably affects the nutritional quality of these products. These interactions can be also enhanced during heat treatment, such as pasteurization or sterilization.
Although some insoluble iron compounds do not cause color and/or off-flavor issues, it can still be difficult to keep the iron sources suspended without affecting the organoleptic properties of the fortified beverages, especially during a long storage time.
SUMMARY
[0008] The present disclosure generally relates to chocolate beverages and fortified chocolate beverages. The chocolate beverages can be aseptic and ready to drink and have good physico-chemical stability during ambient storage times (e.g., stable for up to 12 months at 20 C and up to 9 months at 30 C) along with a pleasant mouthfeel.
The chocolate beverages can also overcome problems with phase separation such as sedimentation, syneresis, creaming, viscosity change, age gelation, and other phase separation/instability issues during different storage conditions over the full life of the chocolate beverages.
The chocolate beverages can also overcome problems with phase separation such as sedimentation, syneresis, creaming, viscosity change, age gelation, and other phase separation/instability issues during different storage conditions over the full life of the chocolate beverages.
[0009] In a general embodiment, the present disclosure provides a beverage including water, a cocoa component, and a stabilizing system. The stabilizing system includes a cellulose component including a blend of microcrystalline cellulose and carboxymethylcellulose in an amount ranging from about 0.03% to about 1% by weight, a gum, and an emulsifier ranging from about 0.1% to about 10% by weight. The %
weights herein are based on the total weight of the beverage unless specified otherwise.
weights herein are based on the total weight of the beverage unless specified otherwise.
[0010] The weight ratio between the cellulose component and the gum can range from about 1:0.01 to about 1:30. The weight ratio of the microcrystalline cellulose to carboxymethylcellulose can range from about 9:1 to about 1:2. In an embodiment, the water has a total hardness of less than about 10 ppm.
[0011 ] In an embodiment, the gum can be kappa carrageenan, lambda carrageenan, iota carrageenan or a combination thereof. The gum can range from about 0.01%
to about 0.9% by weight.
[0012] In an embodiment, the emulsifier is a protein-based emulsifier such as sodium caseinate, casein, soy protein, whey protein or a combination thereof. The emulsifier can be sodium caseinate ranging from about 0.4% to about 9% by weight. In another embodiment, the emulsifier is whey protein ranging from about 0.09% to about 3%.
[0013] In an embodiment, the cocoa component is natural cocoa, alkalized cocoa or a combination thereof. The cocoa component can range from about 0.3% to about 5%
by weight.
[0014] In an embodiment, the beverage further includes a starch and/or one or more vitamins, minerals, amino acids, and prebiotics. The minerals can range from about 0.0025%
to about 1% by weight. The vitamins can range from about 0.01% to about 0.5%
by weight.
[0015] In another embodiment, the present disclosure provides an aseptic chocolate beverage comprising water, a cocoa component, and a stabilizing system. The stabilizing system includes a cellulose component, a gum, and an emulsifier. The stabilizing system maintains the aseptic chocolate beverage in a homogenous state for at least twelve months at 20 C, nine months at 30 C and three month at 38 C. As used herein, the term homogenous state refers to being at least 95% homogenous (e.g., without heterogeneous elements or sedimentation within the beverage).
[0016] In an alternative embodiment, the present disclosure provides a beverage including water, a cocoa component ranging from about 0.3% to about 5% by weight, a starch ranging from about 0.05% to about 5% by weight, at least one of a vitamin and a mineral, and a stabilizing system. The stabilizing system has a cellulose component including a blend of microcrystalline cellulose and carboxymethylcellulose in an amount ranging from about 0.03% to about 2% by weight, a gum ranging from about 0.01%
to about 1% by weight, and an emulsifier ranging from about 0.09% to about 10% by weight. The weight ratio among the cellulose component: gum: starch can be 1:(0.005 -33):(0.025 - 167).
The weight ratio of the microcrystalline cellulose to carboxymethylcellulose can range from about 10:1 to about 1:4.
[0017] An advantage of the present disclosure to provide an improved ready to drink stable chocolate beverage.
[0018] Another advantage of the present disclosure is to provide an improved ready to drink fortified chocolate beverage.
[0019] Still another advantage of the present disclosure is to provide a chocolate beverage that does not have stability issues such as sedimentation, syneresis, creaming, viscosity change, and age gelation during storage.
[0020] Yet another advantage of the present disclosure is to provide a chocolate beverage that maintains a good mouthfeel, body, smooth texture, and good flavor without off-notes during the shelf-life.
[0021] Another advantage of the present disclosure is to provide a chocolate beverage where the addition of vitamins does not cause product discoloration.
[0022] Still another advantage of the present disclosure is to provide a fortified beverage that maintains a good mouthfeel, body, smooth texture, and good flavor without color change and off-notes during the shelf-life.
[0023] Additional features and advantages are described herein, and will be apparent from, the following Detailed Description.
DETAILED DESCRIPTION
[0024] The present disclosure relates to chocolate beverages and fortified chocolate beverages. The chocolate beverages can be aseptic and shelf-stable dairy-based cocoa containing RTD beverages, for example, formed by the interaction of dairy proteins, cocoa, carbohydrates, and fats, and stabilized by the use of a complex stabilizing system containing specific combinations of a cellulose component, a carrageenan component and an emulsifier.
The chocolate beverages can be shelf-stable for at least twelve months at 20 C, nine months at 30 C and one month at 38 C.
[0025] A unique combination of components were surprisingly found for a stabilizing system that can provide aseptic RTD beverages with good physico-chemical stability during storage while also providing good mouthfeel and a pleasant, refreshing taste.
The stabilizing system improves the stability of aseptic shelf-stable RTD cocoa containing beverages by helping to avoid phase separation, creaming, syneresis, etc., during the ambient storage of the beverage.
[0026] In a general embodiment, the present disclosure provides a beverage including water, a cocoa component, and a stabilizing system. The water added to the make the beverage can be treated/filtered water, e.g., reverse osmosis ("RO") treated water, with a total hardness of less than 10 ppm (e.g., as CaCO3). The cocoa component can include one or more natural cocoas, alkalized cocoas, and/or other cocoa or chocolate based products. In an embodiment, the beverage includes a cocoa component in an amount ranging from about 0.3% to about 5% by weight.
[0027] The stabilizing system can have a cellulose component including microcrystalline cellulose and carboxymethylcellulose in an amount ranging from about 0.03% to about 1% by weight, a gum, and an emulsifier ranging from about 0.1%
to about 10% by weight. The cellulose component can assist in maintaining good suspension and emulsion stability, avoiding syneresis and other phase separation issues during the storage, and improving mouthfeel.
[0028] The chocolate beverage can be made aseptic to avoid or minimize spoiling.
The stabilizing system can maintain the aseptic chocolate beverage in a homogenous state for at least twelve months at 20 C, nine months at 30 C and three month at 38 C.
[0029] The weight ratio between the cellulose component and the gum can range from about 1:0.01 to about 1:30. The weight ratio of the microcrystalline cellulose to carboxymethylcellulose can range from about 9:1 to about 1:2.
[0030] The gum in the stabilizing system can help to maintain the cocoa component in suspension in an aqueous/dairy medium and to stabilize proteins. In an embodiment, the gum can be kappa carrageenan, lambda carrageenan, iota carrageenan or a combination thereof. The gum can range from about 0.01% to about 0.9% by weight. In an embodiment, the weight ratio of lambda carrageenan to kappa carrageenan ranges from about 10:1 to about 1:3.
[0031 ] It has been unexpectedly discovered in alternative embodiments that improved functionality is achieved when the stabilizing system includes the microcrystalline cellulose/carboxymethylcellulose blend in the previously specified ranges and weight ratios along with lambda carrageenan and kappa carrageenan. In an embodiment, the weight ratio of the cellulose component:carrageenan component can range from about 1:0.01 to about 1:30. Such combinations can result in significantly improved stability of cocoa in suspension while also preventing or minimizing other phase separation issues.
[0032] The emulsifier in the stabilizing system can further be used to maintain emulsion stability of the beverage during the storage and also to maintain the required mouthfeel. The emulsifier can be any suitable protein-based emulsifier. The emulsifier can range from about 0.09% to about 10% by weight. In an embodiment, the emulsifier is a protein-based emulsifier such as sodium caseinate, casein, soy protein, whey protein or a combination thereof. The emulsifier can be sodium caseinate ranging from about 0.4% to about 9% by weight. In another embodiment, the emulsifier is whey protein ranging from about 0.09% to about 3%.
[0033] The chocolate beverages can also include one or more ingredients such as flavors, sweeteners, colorants or a combination thereof. Sweeteners can include, for example, sucrose, sucralose, acesulfame K, fructose, dextrose, maltose, dextrin, levulose, tagatose, galactose, corn syrup solids and other natural or artificial sweeteners. Sugarless sweeteners can include, but are not limited to, sugar alcohols such maltitol, xylitol, sorbitol, erythritol, mannitol, isomalt, lactitol, hydrogenated starch hydrolysates, and the like, alone or in combination.
[0034] Usage level of the flavors, sweeteners and colorants will vary greatly and will depend on such factors as potency of the sweetener, desired sweetness of the beverage, the level and type of flavor used, and cost considerations. Any suitable combinations of sugar and/or sugarless sweeteners may be used in the chocolate beverages. In an embodiment, the sweetener is present in the chocolate beverage at a concentration ranging from about 0.001%
to about 6% by weight. In another embodiment, the artificial sweetener is present in an amount ranging from about 0.001 % to about 0.1 % by weight.
[0035] Non-limiting examples of suitable flavors include chocolate enhancers, cream/dairy enhancers, vanilla flavors or a combination thereof. The flavor(s) can be present in an amount ranging from about 0.01% to about 5% by weight. In an embodiment, the chocolate beverage can have a total solid content ranging from about 7% to about 30%, preferably from about 10% to about 20%, and most preferably from about 13% to about 17%
by weight.
[0036] The chocolate beverages can be made using any suitable process. For example, a process of making the chocolate beverages includes dissolving the raw materials in fluid milk/water and hydration (e.g., wetting) of a cocoa powder/component for 45 minutes to 90 minutes at about 90 C to about 95 C to form the beverage. The beverage can then be subjected to ultra high temperature ("UHT") heat treatment at about 143 C to about 151 C
for 5 seconds to 12 seconds and aseptic homogenization from about 30 bars to about 300 bars followed by aseptic filling of the beverage into a suitable container.
[0037] In an alternative embodiment, the present disclosure provides fortified RTD
chocolate beverages that overcome phase separation issues (e.g., creaming, gelation, syneresis, coagulation and sedimentation, etc.) at refrigeration and ambient temperatures (e.g.
4 C, 20 C, 30 C, and 38 C). For example, the fortified chocolate beverages can have minimal color change and precipitation and can be shelf stable for at least 12 months at 4 C
and 20 C, 9 months at 30 C and 1 months at 38 C.
[0038] In an embodiment, the beverage further includes one or more starches.
The starch can help to maintain good suspension stability, avoid syneresis and other phase separation issues during the storage, and improve mouthfeel. The starch can be, for example, corn starch, rice starch, potato starch or a combination of different starches. In a preferred embodiment, the starch level ranges from about 0.05% to about 5% by weight of composition.
[0039] In an embodiment, the beverage further includes one or more vitamins and/or minerals. The vitamins can be in an amount ranging from about 0.01% to about 0.5% by weight. The vitamins include, but are not limited to, vitamin C and group B
vitamins. Non-limiting examples of suitable vitamins include ascorbic acid, ascorbyl palmitate, vitamins B 1, B2, B6, B12, and Niacin (B3), or combination of thereof. The vitamins may also include Vitamins A, D, E and K and acid vitamins such as pantothenic acid and folic acid and biotin.
[0040] The minerals can be in an amount ranging from about 0.0025% to about 1%
by weight. Non-limiting examples of the minerals include calcium, magnesium, iron or a combination thereof. The source of calcium can include calcium carbonate, calcium phosphate, calcium citrate, other insoluble calcium compounds or a combination thereof.
The source of magnesium can include magnesium phosphate, magnesium carbonate, magnesium hydroxide or combination of thereof. The source of iron can include iron ammonium phosphate, ferric pyrophosphate, ferric phosphate, ferrous phosphate, other insoluble iron compounds, aminoacids, iron chelating compounds such as EDTA, or combination of thereof. The minerals may also include zinc, iodine, copper, phosphorus, manganese, potassium, chromium, molybdenum, selenium, nickel, tin, silicon, vanadium and boron.
[0041] In an embodiment, the chocolate beverage further includes one or more amino acids. Non-limiting examples of amino acids include Isoleucine, Alanine, Leucine, Asparagine, Lysine, Aspartate, Methionine, Cysteine, Phenylalanine, Glutamate, Threonine, Glutamine, Tryptophan, Glycine, Valine, Proline, Serine, Tyrosine, Arginine, Histidine or a combination thereof.
[0042] In another embodiment, the chocolate beverage further one or more prebiotics.
Non-limiting examples of prebiotics include fructooligosaccharides, inulin, lactulose, galactooligosaccharides, acacia gum, soyoligosaccharides, xylooligosaccharides, isomaltooligosaccharides, gentiooligosaccharides, lactosucrose, glucooligosaccharides, pecticoligosaccharides, resistant starches, sugar alcohols or a combination thereof.
[0043] In an alternative embodiment, the present disclosure provides a fortified chocolate beverage including water, a cocoa component ranging from about 0.3%
to about 5% by weight, a starch ranging from about 0.05% to about 5% by weight, at least one of a vitamin and a mineral, and a stabilizing system. The stabilizing system has a cellulose component including a blend of microcrystalline cellulose and carboxymethylcellulose in an amount ranging from about 0.03% to about 1% by weight, a gum ranging from about 0.01%
to about 1% by weight, and an emulsifier ranging from about 0.09% to about 10%
by weight.
The weight ratio among the cellulose component: gum: starch is 1:(0.005 -33):(0.025 - 167).
The weight ratio of the microcrystalline cellulose to carboxymethylcellulose can range from about 10:1 to about 1:4. The gum can be a combination of different gums such as kappa carrageenan, lambda carrageenan, and/or iota carrageenan.
[0044] The process of making the beverages includes dissolution of the stabilizing system components (cellulose component and gum) in water and /or fluid milk, hydration (wetting) of cocoa powder in water for 45 minutes to 90 min @ 90C - 95 C, UHT
heat treatment at 143 C to 151 C for 5 sec to 12 sec, followed by aseptic homogenization from 50 bars to 300 bars and aseptic filling according to known methods.
EXAMPLES
[0045] By way of example and not limitation, the following examples are illustrative of various embodiments of the present disclosure.
Example 1 [0046] In a first tank, 1.3 kg of cocoa powder were hydrated during 90 min at about 90 C under continuous agitation. 50 g of carrageenan and 250 g of microcrystalline cellulose / carboxymethylcellulose (MCC/CMC) were dry blended with 3.85 kg of sucrose.
The dry blend was then poured under high agitation into a second tank containing 35 kg of reverse osmosis (RO) water and 55 kg of skim milk. 3.75 kg milk cream, 0.1 kg of whey protein powder, 30 g of citric acid, 10 g of sweetener sucralose, 9 g of sodium chloride and 240 g of flavors were added under continuous high agitation into the second tank. Then, the hydrated cocoa was transferred from the first tank into the second tank under continuous high agitation. Additional RO water was added to adjust the total product weight to 100 kg.
[0047] The liquid was pre-heated at 78 5 C, UHT treated for 5 sec at 150 C, cooled to 78 5 C, homogenized at 200/50 bar, cooled to 20 C and then aseptically filled into PET bottles. The beverage can be aseptically filled in any aseptic containers, e.g. Tetra Paks, jars, jugs or pouches.
[0048] The aseptic beverage was stored for 1 month at 38 C, 9 months at 30 C
and 12 months at 20 C.
[0049] Beverage physico-chemical stability was judged by non-trained panelists.
No phase separation such as syneresis, gelation, marbleling and practically no sedimentation were found during the storage.
[0050] It was found that the chocolate drink has good appearance, mouth-feel, smooth texture and a good flavor without "off' taste.
Example 2 [0051 ] In a first tank, 1.3 kg of cocoa powder were hydrated during 90 min at about 90 C under continuous agitation. 50 g of carrageenan and 250 g of microcrystalline cellulose / carboxymethylcellulose (MCC/CMC) were dry blended with 3.85 kg of sucrose.
The dry blend was then poured under high agitation into a second tank containing 80 kg of reverse osmosis (RO) water. 5.6 kg of milk powder (28% fat), 3.0 kg skim milk powder, 0.1 kg of whey protein powder, 30 g of citric acid, 10 g of sweetener sucralose, 9 g of sodium chloride and 270 g of flavors were mixed under continuous high agitation into the second tank. Then, the hydrated cocoa was transferred from the first tank into the second tank under continuous high agitation. Additional RO water was added to adjust the total product weight to 100 kg.
[0052] The liquid was pre-heated at 78 5 C, UHT treated for 5 sec at 150 C, cooled to 78 5 C, homogenized at 200/50 bar, cooled to 20 C and then aseptically filled into PET bottles. The beverage can be aseptically filled in any aseptic containers, e.g. Tetra Paks, jars, jugs or pouches.
[0053] The aseptic beverages were stored for 3 month at 38 C, 6 months at 30 C
and 9 months at 20 C.
[0054] Beverage physico-chemical stability was judged by non-trained panelists.
No phase separation such as syneresis, gelation, marbleling and practically no sedimentation were found during the storage.
[0055] It was found that the chocolate drink has good appearance, mouth-feel, smooth texture and a good flavor without "off' taste.
Example 3 [0056] In a first tank, 1.4 kg of cocoa powder were hydrated during 90 min at about 90 C under continuous agitation. 20 g of kappa-carrageenan, 100 g of iota-carrageenan and 300 g of microcrystalline cellulose / carboxymethylcellulose (MCC/CMC) were dry blended with 3.85 kg of sucrose. The dry blend was then poured under high agitation into a second tank containing 40 kg of reverse osmosis (RO) water and 45 kg of whole pasteurized milk. 3.0 kg of skim milk powder, 0.1 kg of whey protein powder, 0.03 kg of citric acid and 0.27 kg of flavors were mixed under continuous high agitation into the second tank. Then, the hydrated cocoa was transferred from the first tank into the second tank under continuous high agitation. Additional RO water was added to adjust the total product weight to 100 kg.
[0057] The liquid was pre-heated at 78 5 C, UHT treated for 5 sec at 150 C, cooled to 78 5 C, homogenized at 200/50 bar, cooled to 20 C and then aseptically filled into PET bottles. The beverage can be aseptically filled in any aseptic containers, e.g. Tetra Paks, jars, jugs or pouches.
[0058] The aseptic beverages were stored for 3 month at 38 C, 6 months at 30 C
and 9 months at 20 C.
[0059] Beverage physico-chemical stability was judged by non-trained panelists.
No phase separation including syneresis, gelation, marbleling and practically no sedimentation were found during the storage.
[0060] It was found that the chocolate drink has good appearance, mouth-feel, smooth texture and a good flavor without "off' taste.
Example 4 [0061] A chocolate beverage was prepared as in Example 3 but using 20 g of microcrystalline cellulose/carboxymethylcellulose.
[0062] The aseptic beverages were stored at 38, 30 and 20 C.
[0063] Beverage physico-chemical stability was judged by non-trained panelists.
Significant phase separation, including severe sedimentation was observed in beverages (at all storage temperatures) even after only one month of storage.
Example 5 [0064] A chocolate beverage was prepared as in Example 3 but using 1.1 kg of microcrystalline cellulose / and carboxymethylcellulose.
[0065] The aseptic beverages were stored at 38, 30 and 20 C.
[0066] Beverage physico-chemical stability was judged by non-trained panelists.
Gelation and undesirable mouthfeel were observed in the chocolate beverages only a few days after production (at all storage temperatures).
Example 6 [0067] A chocolate beverage was prepared as in Example 3 but using 1.0 kg of kappa-carrageenan and iota carrageenan blend (at 1:3 ratio of kappa- to iota-carrageenan, respectively.
[0068] The aseptic beverages were stored at 38, 30 and 20 C.
[0069] Beverage physico-chemical stability was judged by non-trained panelists.
A severe syneresis was observed in the chocolate beverages after few weeks of storage (at all storage temperatures). Degree of the phase separation was found to be higher at higher storage temperatures.
Example 7 [0070] A chocolate beverage was prepared as in Example 3 but using 8 g of kappa-carrageenan and iota carrageenan blend (at 1:3 ratio of kappa- to iota-carrageenan, respectively.
[0071] The aseptic beverages were stored at 38, 30 and 20 C.
[0072] Beverage physico-chemical stability was judged by non-trained panelists.
A severe sedimentation was observed in the chocolate beverages after 1 month of storage (at all storage temperatures). Degree of the sedimentation was found to be higher at higher storage temperatures.
Example 8 [0073] In a first tank, 1.6 kg of cocoa powder were hydrated during 90 min at about 90 C under continuous agitation. 50 g of carrageenan and 220 g of microcrystalline cellulose / carboxymethylcellulose (MCC/CMC) were dry blended with 3.85 kg of sucrose.
The dry blend was then poured under high agitation into a second tank containing 35 kg of RO water and 55 kg of skim milk. 3.75 kg milk cream liquid (40% fat), 0.1 kg of whey protein powder, 170 g of di-potassium phosphate, 35 g of citric acid, 10 g of sweetener sucralose, 9 g of sodium chloride, 4 g of anhydrous iron pyrophosphate, 50 g of magnesium carbonate, 8 g of sodium ascorbate, 40 g of vitamin RTD premix and 70 g of flavors were mixed under continuous high agitation into the second tank. Then, the hydrated cocoa was transferred from the first tank into the second tank under continuous high agitation.
Additional RO water was added to adjust the total product weight to 100 kg.
[0011 ] In an embodiment, the gum can be kappa carrageenan, lambda carrageenan, iota carrageenan or a combination thereof. The gum can range from about 0.01%
to about 0.9% by weight.
[0012] In an embodiment, the emulsifier is a protein-based emulsifier such as sodium caseinate, casein, soy protein, whey protein or a combination thereof. The emulsifier can be sodium caseinate ranging from about 0.4% to about 9% by weight. In another embodiment, the emulsifier is whey protein ranging from about 0.09% to about 3%.
[0013] In an embodiment, the cocoa component is natural cocoa, alkalized cocoa or a combination thereof. The cocoa component can range from about 0.3% to about 5%
by weight.
[0014] In an embodiment, the beverage further includes a starch and/or one or more vitamins, minerals, amino acids, and prebiotics. The minerals can range from about 0.0025%
to about 1% by weight. The vitamins can range from about 0.01% to about 0.5%
by weight.
[0015] In another embodiment, the present disclosure provides an aseptic chocolate beverage comprising water, a cocoa component, and a stabilizing system. The stabilizing system includes a cellulose component, a gum, and an emulsifier. The stabilizing system maintains the aseptic chocolate beverage in a homogenous state for at least twelve months at 20 C, nine months at 30 C and three month at 38 C. As used herein, the term homogenous state refers to being at least 95% homogenous (e.g., without heterogeneous elements or sedimentation within the beverage).
[0016] In an alternative embodiment, the present disclosure provides a beverage including water, a cocoa component ranging from about 0.3% to about 5% by weight, a starch ranging from about 0.05% to about 5% by weight, at least one of a vitamin and a mineral, and a stabilizing system. The stabilizing system has a cellulose component including a blend of microcrystalline cellulose and carboxymethylcellulose in an amount ranging from about 0.03% to about 2% by weight, a gum ranging from about 0.01%
to about 1% by weight, and an emulsifier ranging from about 0.09% to about 10% by weight. The weight ratio among the cellulose component: gum: starch can be 1:(0.005 -33):(0.025 - 167).
The weight ratio of the microcrystalline cellulose to carboxymethylcellulose can range from about 10:1 to about 1:4.
[0017] An advantage of the present disclosure to provide an improved ready to drink stable chocolate beverage.
[0018] Another advantage of the present disclosure is to provide an improved ready to drink fortified chocolate beverage.
[0019] Still another advantage of the present disclosure is to provide a chocolate beverage that does not have stability issues such as sedimentation, syneresis, creaming, viscosity change, and age gelation during storage.
[0020] Yet another advantage of the present disclosure is to provide a chocolate beverage that maintains a good mouthfeel, body, smooth texture, and good flavor without off-notes during the shelf-life.
[0021] Another advantage of the present disclosure is to provide a chocolate beverage where the addition of vitamins does not cause product discoloration.
[0022] Still another advantage of the present disclosure is to provide a fortified beverage that maintains a good mouthfeel, body, smooth texture, and good flavor without color change and off-notes during the shelf-life.
[0023] Additional features and advantages are described herein, and will be apparent from, the following Detailed Description.
DETAILED DESCRIPTION
[0024] The present disclosure relates to chocolate beverages and fortified chocolate beverages. The chocolate beverages can be aseptic and shelf-stable dairy-based cocoa containing RTD beverages, for example, formed by the interaction of dairy proteins, cocoa, carbohydrates, and fats, and stabilized by the use of a complex stabilizing system containing specific combinations of a cellulose component, a carrageenan component and an emulsifier.
The chocolate beverages can be shelf-stable for at least twelve months at 20 C, nine months at 30 C and one month at 38 C.
[0025] A unique combination of components were surprisingly found for a stabilizing system that can provide aseptic RTD beverages with good physico-chemical stability during storage while also providing good mouthfeel and a pleasant, refreshing taste.
The stabilizing system improves the stability of aseptic shelf-stable RTD cocoa containing beverages by helping to avoid phase separation, creaming, syneresis, etc., during the ambient storage of the beverage.
[0026] In a general embodiment, the present disclosure provides a beverage including water, a cocoa component, and a stabilizing system. The water added to the make the beverage can be treated/filtered water, e.g., reverse osmosis ("RO") treated water, with a total hardness of less than 10 ppm (e.g., as CaCO3). The cocoa component can include one or more natural cocoas, alkalized cocoas, and/or other cocoa or chocolate based products. In an embodiment, the beverage includes a cocoa component in an amount ranging from about 0.3% to about 5% by weight.
[0027] The stabilizing system can have a cellulose component including microcrystalline cellulose and carboxymethylcellulose in an amount ranging from about 0.03% to about 1% by weight, a gum, and an emulsifier ranging from about 0.1%
to about 10% by weight. The cellulose component can assist in maintaining good suspension and emulsion stability, avoiding syneresis and other phase separation issues during the storage, and improving mouthfeel.
[0028] The chocolate beverage can be made aseptic to avoid or minimize spoiling.
The stabilizing system can maintain the aseptic chocolate beverage in a homogenous state for at least twelve months at 20 C, nine months at 30 C and three month at 38 C.
[0029] The weight ratio between the cellulose component and the gum can range from about 1:0.01 to about 1:30. The weight ratio of the microcrystalline cellulose to carboxymethylcellulose can range from about 9:1 to about 1:2.
[0030] The gum in the stabilizing system can help to maintain the cocoa component in suspension in an aqueous/dairy medium and to stabilize proteins. In an embodiment, the gum can be kappa carrageenan, lambda carrageenan, iota carrageenan or a combination thereof. The gum can range from about 0.01% to about 0.9% by weight. In an embodiment, the weight ratio of lambda carrageenan to kappa carrageenan ranges from about 10:1 to about 1:3.
[0031 ] It has been unexpectedly discovered in alternative embodiments that improved functionality is achieved when the stabilizing system includes the microcrystalline cellulose/carboxymethylcellulose blend in the previously specified ranges and weight ratios along with lambda carrageenan and kappa carrageenan. In an embodiment, the weight ratio of the cellulose component:carrageenan component can range from about 1:0.01 to about 1:30. Such combinations can result in significantly improved stability of cocoa in suspension while also preventing or minimizing other phase separation issues.
[0032] The emulsifier in the stabilizing system can further be used to maintain emulsion stability of the beverage during the storage and also to maintain the required mouthfeel. The emulsifier can be any suitable protein-based emulsifier. The emulsifier can range from about 0.09% to about 10% by weight. In an embodiment, the emulsifier is a protein-based emulsifier such as sodium caseinate, casein, soy protein, whey protein or a combination thereof. The emulsifier can be sodium caseinate ranging from about 0.4% to about 9% by weight. In another embodiment, the emulsifier is whey protein ranging from about 0.09% to about 3%.
[0033] The chocolate beverages can also include one or more ingredients such as flavors, sweeteners, colorants or a combination thereof. Sweeteners can include, for example, sucrose, sucralose, acesulfame K, fructose, dextrose, maltose, dextrin, levulose, tagatose, galactose, corn syrup solids and other natural or artificial sweeteners. Sugarless sweeteners can include, but are not limited to, sugar alcohols such maltitol, xylitol, sorbitol, erythritol, mannitol, isomalt, lactitol, hydrogenated starch hydrolysates, and the like, alone or in combination.
[0034] Usage level of the flavors, sweeteners and colorants will vary greatly and will depend on such factors as potency of the sweetener, desired sweetness of the beverage, the level and type of flavor used, and cost considerations. Any suitable combinations of sugar and/or sugarless sweeteners may be used in the chocolate beverages. In an embodiment, the sweetener is present in the chocolate beverage at a concentration ranging from about 0.001%
to about 6% by weight. In another embodiment, the artificial sweetener is present in an amount ranging from about 0.001 % to about 0.1 % by weight.
[0035] Non-limiting examples of suitable flavors include chocolate enhancers, cream/dairy enhancers, vanilla flavors or a combination thereof. The flavor(s) can be present in an amount ranging from about 0.01% to about 5% by weight. In an embodiment, the chocolate beverage can have a total solid content ranging from about 7% to about 30%, preferably from about 10% to about 20%, and most preferably from about 13% to about 17%
by weight.
[0036] The chocolate beverages can be made using any suitable process. For example, a process of making the chocolate beverages includes dissolving the raw materials in fluid milk/water and hydration (e.g., wetting) of a cocoa powder/component for 45 minutes to 90 minutes at about 90 C to about 95 C to form the beverage. The beverage can then be subjected to ultra high temperature ("UHT") heat treatment at about 143 C to about 151 C
for 5 seconds to 12 seconds and aseptic homogenization from about 30 bars to about 300 bars followed by aseptic filling of the beverage into a suitable container.
[0037] In an alternative embodiment, the present disclosure provides fortified RTD
chocolate beverages that overcome phase separation issues (e.g., creaming, gelation, syneresis, coagulation and sedimentation, etc.) at refrigeration and ambient temperatures (e.g.
4 C, 20 C, 30 C, and 38 C). For example, the fortified chocolate beverages can have minimal color change and precipitation and can be shelf stable for at least 12 months at 4 C
and 20 C, 9 months at 30 C and 1 months at 38 C.
[0038] In an embodiment, the beverage further includes one or more starches.
The starch can help to maintain good suspension stability, avoid syneresis and other phase separation issues during the storage, and improve mouthfeel. The starch can be, for example, corn starch, rice starch, potato starch or a combination of different starches. In a preferred embodiment, the starch level ranges from about 0.05% to about 5% by weight of composition.
[0039] In an embodiment, the beverage further includes one or more vitamins and/or minerals. The vitamins can be in an amount ranging from about 0.01% to about 0.5% by weight. The vitamins include, but are not limited to, vitamin C and group B
vitamins. Non-limiting examples of suitable vitamins include ascorbic acid, ascorbyl palmitate, vitamins B 1, B2, B6, B12, and Niacin (B3), or combination of thereof. The vitamins may also include Vitamins A, D, E and K and acid vitamins such as pantothenic acid and folic acid and biotin.
[0040] The minerals can be in an amount ranging from about 0.0025% to about 1%
by weight. Non-limiting examples of the minerals include calcium, magnesium, iron or a combination thereof. The source of calcium can include calcium carbonate, calcium phosphate, calcium citrate, other insoluble calcium compounds or a combination thereof.
The source of magnesium can include magnesium phosphate, magnesium carbonate, magnesium hydroxide or combination of thereof. The source of iron can include iron ammonium phosphate, ferric pyrophosphate, ferric phosphate, ferrous phosphate, other insoluble iron compounds, aminoacids, iron chelating compounds such as EDTA, or combination of thereof. The minerals may also include zinc, iodine, copper, phosphorus, manganese, potassium, chromium, molybdenum, selenium, nickel, tin, silicon, vanadium and boron.
[0041] In an embodiment, the chocolate beverage further includes one or more amino acids. Non-limiting examples of amino acids include Isoleucine, Alanine, Leucine, Asparagine, Lysine, Aspartate, Methionine, Cysteine, Phenylalanine, Glutamate, Threonine, Glutamine, Tryptophan, Glycine, Valine, Proline, Serine, Tyrosine, Arginine, Histidine or a combination thereof.
[0042] In another embodiment, the chocolate beverage further one or more prebiotics.
Non-limiting examples of prebiotics include fructooligosaccharides, inulin, lactulose, galactooligosaccharides, acacia gum, soyoligosaccharides, xylooligosaccharides, isomaltooligosaccharides, gentiooligosaccharides, lactosucrose, glucooligosaccharides, pecticoligosaccharides, resistant starches, sugar alcohols or a combination thereof.
[0043] In an alternative embodiment, the present disclosure provides a fortified chocolate beverage including water, a cocoa component ranging from about 0.3%
to about 5% by weight, a starch ranging from about 0.05% to about 5% by weight, at least one of a vitamin and a mineral, and a stabilizing system. The stabilizing system has a cellulose component including a blend of microcrystalline cellulose and carboxymethylcellulose in an amount ranging from about 0.03% to about 1% by weight, a gum ranging from about 0.01%
to about 1% by weight, and an emulsifier ranging from about 0.09% to about 10%
by weight.
The weight ratio among the cellulose component: gum: starch is 1:(0.005 -33):(0.025 - 167).
The weight ratio of the microcrystalline cellulose to carboxymethylcellulose can range from about 10:1 to about 1:4. The gum can be a combination of different gums such as kappa carrageenan, lambda carrageenan, and/or iota carrageenan.
[0044] The process of making the beverages includes dissolution of the stabilizing system components (cellulose component and gum) in water and /or fluid milk, hydration (wetting) of cocoa powder in water for 45 minutes to 90 min @ 90C - 95 C, UHT
heat treatment at 143 C to 151 C for 5 sec to 12 sec, followed by aseptic homogenization from 50 bars to 300 bars and aseptic filling according to known methods.
EXAMPLES
[0045] By way of example and not limitation, the following examples are illustrative of various embodiments of the present disclosure.
Example 1 [0046] In a first tank, 1.3 kg of cocoa powder were hydrated during 90 min at about 90 C under continuous agitation. 50 g of carrageenan and 250 g of microcrystalline cellulose / carboxymethylcellulose (MCC/CMC) were dry blended with 3.85 kg of sucrose.
The dry blend was then poured under high agitation into a second tank containing 35 kg of reverse osmosis (RO) water and 55 kg of skim milk. 3.75 kg milk cream, 0.1 kg of whey protein powder, 30 g of citric acid, 10 g of sweetener sucralose, 9 g of sodium chloride and 240 g of flavors were added under continuous high agitation into the second tank. Then, the hydrated cocoa was transferred from the first tank into the second tank under continuous high agitation. Additional RO water was added to adjust the total product weight to 100 kg.
[0047] The liquid was pre-heated at 78 5 C, UHT treated for 5 sec at 150 C, cooled to 78 5 C, homogenized at 200/50 bar, cooled to 20 C and then aseptically filled into PET bottles. The beverage can be aseptically filled in any aseptic containers, e.g. Tetra Paks, jars, jugs or pouches.
[0048] The aseptic beverage was stored for 1 month at 38 C, 9 months at 30 C
and 12 months at 20 C.
[0049] Beverage physico-chemical stability was judged by non-trained panelists.
No phase separation such as syneresis, gelation, marbleling and practically no sedimentation were found during the storage.
[0050] It was found that the chocolate drink has good appearance, mouth-feel, smooth texture and a good flavor without "off' taste.
Example 2 [0051 ] In a first tank, 1.3 kg of cocoa powder were hydrated during 90 min at about 90 C under continuous agitation. 50 g of carrageenan and 250 g of microcrystalline cellulose / carboxymethylcellulose (MCC/CMC) were dry blended with 3.85 kg of sucrose.
The dry blend was then poured under high agitation into a second tank containing 80 kg of reverse osmosis (RO) water. 5.6 kg of milk powder (28% fat), 3.0 kg skim milk powder, 0.1 kg of whey protein powder, 30 g of citric acid, 10 g of sweetener sucralose, 9 g of sodium chloride and 270 g of flavors were mixed under continuous high agitation into the second tank. Then, the hydrated cocoa was transferred from the first tank into the second tank under continuous high agitation. Additional RO water was added to adjust the total product weight to 100 kg.
[0052] The liquid was pre-heated at 78 5 C, UHT treated for 5 sec at 150 C, cooled to 78 5 C, homogenized at 200/50 bar, cooled to 20 C and then aseptically filled into PET bottles. The beverage can be aseptically filled in any aseptic containers, e.g. Tetra Paks, jars, jugs or pouches.
[0053] The aseptic beverages were stored for 3 month at 38 C, 6 months at 30 C
and 9 months at 20 C.
[0054] Beverage physico-chemical stability was judged by non-trained panelists.
No phase separation such as syneresis, gelation, marbleling and practically no sedimentation were found during the storage.
[0055] It was found that the chocolate drink has good appearance, mouth-feel, smooth texture and a good flavor without "off' taste.
Example 3 [0056] In a first tank, 1.4 kg of cocoa powder were hydrated during 90 min at about 90 C under continuous agitation. 20 g of kappa-carrageenan, 100 g of iota-carrageenan and 300 g of microcrystalline cellulose / carboxymethylcellulose (MCC/CMC) were dry blended with 3.85 kg of sucrose. The dry blend was then poured under high agitation into a second tank containing 40 kg of reverse osmosis (RO) water and 45 kg of whole pasteurized milk. 3.0 kg of skim milk powder, 0.1 kg of whey protein powder, 0.03 kg of citric acid and 0.27 kg of flavors were mixed under continuous high agitation into the second tank. Then, the hydrated cocoa was transferred from the first tank into the second tank under continuous high agitation. Additional RO water was added to adjust the total product weight to 100 kg.
[0057] The liquid was pre-heated at 78 5 C, UHT treated for 5 sec at 150 C, cooled to 78 5 C, homogenized at 200/50 bar, cooled to 20 C and then aseptically filled into PET bottles. The beverage can be aseptically filled in any aseptic containers, e.g. Tetra Paks, jars, jugs or pouches.
[0058] The aseptic beverages were stored for 3 month at 38 C, 6 months at 30 C
and 9 months at 20 C.
[0059] Beverage physico-chemical stability was judged by non-trained panelists.
No phase separation including syneresis, gelation, marbleling and practically no sedimentation were found during the storage.
[0060] It was found that the chocolate drink has good appearance, mouth-feel, smooth texture and a good flavor without "off' taste.
Example 4 [0061] A chocolate beverage was prepared as in Example 3 but using 20 g of microcrystalline cellulose/carboxymethylcellulose.
[0062] The aseptic beverages were stored at 38, 30 and 20 C.
[0063] Beverage physico-chemical stability was judged by non-trained panelists.
Significant phase separation, including severe sedimentation was observed in beverages (at all storage temperatures) even after only one month of storage.
Example 5 [0064] A chocolate beverage was prepared as in Example 3 but using 1.1 kg of microcrystalline cellulose / and carboxymethylcellulose.
[0065] The aseptic beverages were stored at 38, 30 and 20 C.
[0066] Beverage physico-chemical stability was judged by non-trained panelists.
Gelation and undesirable mouthfeel were observed in the chocolate beverages only a few days after production (at all storage temperatures).
Example 6 [0067] A chocolate beverage was prepared as in Example 3 but using 1.0 kg of kappa-carrageenan and iota carrageenan blend (at 1:3 ratio of kappa- to iota-carrageenan, respectively.
[0068] The aseptic beverages were stored at 38, 30 and 20 C.
[0069] Beverage physico-chemical stability was judged by non-trained panelists.
A severe syneresis was observed in the chocolate beverages after few weeks of storage (at all storage temperatures). Degree of the phase separation was found to be higher at higher storage temperatures.
Example 7 [0070] A chocolate beverage was prepared as in Example 3 but using 8 g of kappa-carrageenan and iota carrageenan blend (at 1:3 ratio of kappa- to iota-carrageenan, respectively.
[0071] The aseptic beverages were stored at 38, 30 and 20 C.
[0072] Beverage physico-chemical stability was judged by non-trained panelists.
A severe sedimentation was observed in the chocolate beverages after 1 month of storage (at all storage temperatures). Degree of the sedimentation was found to be higher at higher storage temperatures.
Example 8 [0073] In a first tank, 1.6 kg of cocoa powder were hydrated during 90 min at about 90 C under continuous agitation. 50 g of carrageenan and 220 g of microcrystalline cellulose / carboxymethylcellulose (MCC/CMC) were dry blended with 3.85 kg of sucrose.
The dry blend was then poured under high agitation into a second tank containing 35 kg of RO water and 55 kg of skim milk. 3.75 kg milk cream liquid (40% fat), 0.1 kg of whey protein powder, 170 g of di-potassium phosphate, 35 g of citric acid, 10 g of sweetener sucralose, 9 g of sodium chloride, 4 g of anhydrous iron pyrophosphate, 50 g of magnesium carbonate, 8 g of sodium ascorbate, 40 g of vitamin RTD premix and 70 g of flavors were mixed under continuous high agitation into the second tank. Then, the hydrated cocoa was transferred from the first tank into the second tank under continuous high agitation.
Additional RO water was added to adjust the total product weight to 100 kg.
[0074] The liquid was pre-heated at 78 5 C, UHT treated for 5 sec at 150 C, cooled to 78 5 C, homogenized at 200/50 bar, cooled to 20 C and then aseptically filled into PET bottles. The beverage can be aseptically filled in any aseptic containers, e.g. Tetra Paks, jars, jugs or pouches.
[0075] The aseptic beverages were stored for 3 month at 38 C, 6 months at 30 C
and 9 months at 20 C.
[0076] Beverage physico-chemical stability was judged by non-trained panelists.
No phase separation such as syneresis, gelation, marbleling and practically no sedimentation were found during the storage.
[0077] It was found that the chocolate drink has good appearance, mouth-feel, smooth texture and a good flavor without "off' taste.
Example 9 [0078] In a first tank, 1.6 kg of cocoa powder were hydrated during 90 min at about 90 C under continuous agitation. 75 g of carrageenan and 110 g of microcrystalline cellulose / carboxymethylcellulose (MCC/CMC) and 0.5 kg of starch Thermflo were dry blended with 3.85 kg of sucrose. The dry blend was then poured under high agitation into a second tank containing 39 kg of RO water and 45 kg of whole milk. 3.0 kg skim milk powder, 0.1 kg of whey protein powder, 170 g of di-calcium phosphate, 35 g of citric acid, 10 g of sweetener sucralose, 9 g of sodium chloride, 4 g of anhydrous iron pyrophosphate, 49 g of magnesium carbonate, 8 g of sodium ascorbate, 40 g of vitamin RTD premix and 70 g of flavors were mixed under continuous high agitation into the second tank. Then, the hydrated cocoa was transferred from the first tank into the second tank under continuous high agitation. Additional RO water was added to adjust the total product weight to 100 kg.
[0079] The liquid was pre-heated at 78 5 C, UHT treated for 5 sec at 150 C, cooled to 78 5 C, homogenized at 200/50 bar, cooled to 20 C and then aseptically filled into PET bottles. The beverage can be aseptically filled in any aseptic containers, e.g. Tetra Paks, jars, jugs or pouches.
[0080] The aseptic beverages were stored for 3 month at 38 C, 6 months at 30 C
and 9 months at 20 C.
[0081] Beverage physico-chemical stability was judged by non-trained panelists.
No phase separation such as syneresis, gelation, marbleling and practically no sedimentation were found during the storage.
[0075] The aseptic beverages were stored for 3 month at 38 C, 6 months at 30 C
and 9 months at 20 C.
[0076] Beverage physico-chemical stability was judged by non-trained panelists.
No phase separation such as syneresis, gelation, marbleling and practically no sedimentation were found during the storage.
[0077] It was found that the chocolate drink has good appearance, mouth-feel, smooth texture and a good flavor without "off' taste.
Example 9 [0078] In a first tank, 1.6 kg of cocoa powder were hydrated during 90 min at about 90 C under continuous agitation. 75 g of carrageenan and 110 g of microcrystalline cellulose / carboxymethylcellulose (MCC/CMC) and 0.5 kg of starch Thermflo were dry blended with 3.85 kg of sucrose. The dry blend was then poured under high agitation into a second tank containing 39 kg of RO water and 45 kg of whole milk. 3.0 kg skim milk powder, 0.1 kg of whey protein powder, 170 g of di-calcium phosphate, 35 g of citric acid, 10 g of sweetener sucralose, 9 g of sodium chloride, 4 g of anhydrous iron pyrophosphate, 49 g of magnesium carbonate, 8 g of sodium ascorbate, 40 g of vitamin RTD premix and 70 g of flavors were mixed under continuous high agitation into the second tank. Then, the hydrated cocoa was transferred from the first tank into the second tank under continuous high agitation. Additional RO water was added to adjust the total product weight to 100 kg.
[0079] The liquid was pre-heated at 78 5 C, UHT treated for 5 sec at 150 C, cooled to 78 5 C, homogenized at 200/50 bar, cooled to 20 C and then aseptically filled into PET bottles. The beverage can be aseptically filled in any aseptic containers, e.g. Tetra Paks, jars, jugs or pouches.
[0080] The aseptic beverages were stored for 3 month at 38 C, 6 months at 30 C
and 9 months at 20 C.
[0081] Beverage physico-chemical stability was judged by non-trained panelists.
No phase separation such as syneresis, gelation, marbleling and practically no sedimentation were found during the storage.
[0082] It was found that the chocolate drink has good appearance, mouth-feel, smooth texture and a good flavor without "off' taste.
[0083] It should be understood that various changes and modifications to the presently preferred embodiments described herein will be apparent to those skilled in the art.
Such changes and modifications can be made without departing from the spirit and scope of the present subject matter and without diminishing its intended advantages. It is therefore intended that such changes and modifications be covered by the appended claims.
[0083] It should be understood that various changes and modifications to the presently preferred embodiments described herein will be apparent to those skilled in the art.
Such changes and modifications can be made without departing from the spirit and scope of the present subject matter and without diminishing its intended advantages. It is therefore intended that such changes and modifications be covered by the appended claims.
Claims (16)
1. A beverage comprising:
water;
a cocoa component; and a stabilizing system comprising a cellulose component comprising microcrystalline cellulose and carboxymethylcellulose in an amount of about 0.03% to about 1%
by weight of the product, a gum, wherein a weight ratio between the cellulose component and the gum is about 1:0.01 to about 1:30, and an emulsifier comprising about 0.09% to about 10% by weight of the product.
water;
a cocoa component; and a stabilizing system comprising a cellulose component comprising microcrystalline cellulose and carboxymethylcellulose in an amount of about 0.03% to about 1%
by weight of the product, a gum, wherein a weight ratio between the cellulose component and the gum is about 1:0.01 to about 1:30, and an emulsifier comprising about 0.09% to about 10% by weight of the product.
2. The beverage of any one of the preceding claims, wherein the water has a total hardness of less than about 10 ppm.
3. The beverage of any one of the preceding claims, wherein the weight ratio of the microcrystalline cellulose to carboxymethylcellulose is about 9:1 to about 1:2.
4. The beverage of any one of the preceding claims, wherein the gum is selected from the group consisting of kappa carrageenan, lambda carrageenan, iota carrageenan and combinations thereof.
5. The beverage of any one of the preceding claims, wherein the gum comprises about 0.01% to about 0.9% by weight of the beverage.
6. The beverage of any one of the preceding claims, wherein the emulsifier is a protein-based emulsifier selected from the group consisting of sodium caseinate, casein, soy protein, whey protein and combinations thereof.
7. The beverage of any one of the preceding claims, wherein the emulsifier is sodium caseinate comprising about 0.4% to about 9% by weight of the beverage.
8. The beverage of any one of the preceding claims, wherein the emulsifier is whey protein comprising about 0.09% to about 3% by weight of the beverage.
9. The beverage of any one of the preceding claims, wherein the cocoa component is selected from the group consisting of natural cocoa, alkalized cocoa and combinations thereof.
10. The beverage of any one of the preceding claims, wherein the cocoa component comprises about 0.3% to about 5% by weight of the beverage.
11. The beverage of any one of the preceding claims comprising a starch and at least one component selected from the group consisting of a vitamin, a mineral, an amino acid, and a prebiotic.
12. The beverage of Claim 11, wherein the vitamin comprises about 0.01% to about 0.5% by weight of the beverage and the mineral comprises about 0.0025%
to about 1%
by weight of the beverage.
to about 1%
by weight of the beverage.
13. An aseptic chocolate beverage comprising:
water;
a cocoa component; and a stabilizing system comprising a cellulose component, a gum, and an emulsifier, wherein the stabilizing system maintains the aseptic chocolate beverage in a homogenous state for at least twelve months at 20 °C, nine months at 30 °C
and three month at 38 °C.
water;
a cocoa component; and a stabilizing system comprising a cellulose component, a gum, and an emulsifier, wherein the stabilizing system maintains the aseptic chocolate beverage in a homogenous state for at least twelve months at 20 °C, nine months at 30 °C
and three month at 38 °C.
14. A beverage comprising:
water;
a cocoa component comprising about 0.3% to about 5% by weight of the beverage;
a starch comprising about 0.05% to about 5% by weight of the beverage;
at least one component selected from the group consisting of a vitamin and a mineral;
and a stabilizing system comprising a cellulose component comprising microcrystalline cellulose and carboxymethylcellulose comprising about 0.03% to about 2% by weight of the beverage, a gum comprising about 0.01% to about 1% by weight, wherein a weight ratio among the cellulose component:gum:starch is 1:(0.005 - 33):(0.025 - 167), and an emulsifier comprising about 0.09% to about 10% by weight of the beverage.
water;
a cocoa component comprising about 0.3% to about 5% by weight of the beverage;
a starch comprising about 0.05% to about 5% by weight of the beverage;
at least one component selected from the group consisting of a vitamin and a mineral;
and a stabilizing system comprising a cellulose component comprising microcrystalline cellulose and carboxymethylcellulose comprising about 0.03% to about 2% by weight of the beverage, a gum comprising about 0.01% to about 1% by weight, wherein a weight ratio among the cellulose component:gum:starch is 1:(0.005 - 33):(0.025 - 167), and an emulsifier comprising about 0.09% to about 10% by weight of the beverage.
15. The beverage of Claim 14, wherein the weight ratio of the microcrystalline cellulose to carboxymethylcellulose is about 10:1 to about 1:4.
16
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US2009068947 | 2009-12-21 | ||
| USPCT/US2009/068947 | 2009-12-21 | ||
| PCT/EP2010/069180 WO2011076572A1 (en) | 2009-12-21 | 2010-12-08 | Ready to drink beverages |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA2784954A1 true CA2784954A1 (en) | 2011-06-30 |
Family
ID=42054437
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA2784954A Abandoned CA2784954A1 (en) | 2009-12-21 | 2010-12-08 | Ready to drink beverages |
Country Status (6)
| Country | Link |
|---|---|
| EP (1) | EP2515667A1 (en) |
| BR (1) | BR112012018323A8 (en) |
| CA (1) | CA2784954A1 (en) |
| CL (1) | CL2012001706A1 (en) |
| MX (1) | MX2012007238A (en) |
| WO (1) | WO2011076572A1 (en) |
Families Citing this family (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20140093703A (en) * | 2011-11-16 | 2014-07-28 | 네스텍 소시에테아노님 | Flavored dairy beverages having a stabilizing system |
| CN103987273B (en) * | 2011-12-09 | 2018-07-27 | Fmc有限公司 | The stabiliser compositions ground altogether with excellent glue intensity |
| CA2891429A1 (en) * | 2012-12-03 | 2014-06-12 | Nestec S.A. | Ready to drink dairy chocolate beverages comprising stabilizer system |
| AU2014222726A1 (en) * | 2013-02-26 | 2015-08-27 | Nestec S.A. | Ready to drink dairy chocolate beverages |
| US20170105435A1 (en) * | 2014-05-22 | 2017-04-20 | Nestec S.A. | Low-sugar dairy beverages |
| PT3236761T (en) * | 2014-12-22 | 2018-12-28 | Nestle Sa | Ready-to-drink milk beverages with improved texture/mouthfeel by controlled protein aggregation, and method of making thereof |
| CA2991816A1 (en) * | 2015-08-06 | 2017-02-09 | Nestec S.A. | Fat-free ready-to-drink beverages with improved texture by controlled protein aggregation |
| CA2994045A1 (en) * | 2015-08-06 | 2017-02-09 | Nestec S.A. | Ready-to-drink beverages with improved texture by controlled protein aggregation |
| AU2017384159B2 (en) | 2016-12-19 | 2022-10-20 | Société des Produits Nestlé S.A. | A beverage product with free divalent cations protein aggregation and a method producing thereof |
Family Cites Families (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4980193A (en) * | 1988-06-17 | 1990-12-25 | Fmx Corporation | Microcrystalline cellulose-based stabilizer system for dry mix instant chocolate drink |
| JPH06169737A (en) * | 1992-12-09 | 1994-06-21 | Snow Brand Milk Prod Co Ltd | Cocoa drink |
| AU2002231721A1 (en) * | 2000-12-18 | 2002-07-01 | Societe Des Produits Nestle S.A. | Stabilizer based on microcrystalline cellulose for drink and dressing formulations |
| JP2004173636A (en) * | 2002-11-28 | 2004-06-24 | Sanei Gen Ffi Inc | Stabilizer for sealed bottled milk drink |
| US20040228954A1 (en) * | 2003-05-13 | 2004-11-18 | Susy Tejayadi | Flavored milk manufacturing processes and compositions |
| JP2008011760A (en) * | 2006-07-05 | 2008-01-24 | Asahi Kasei Chemicals Corp | Cocoa beverage composition for hermetically sealed package |
| US20080260908A1 (en) * | 2007-04-23 | 2008-10-23 | Pepsico, Inc. | Stabilizer System For Food And Beverage Products |
-
2010
- 2010-12-08 CA CA2784954A patent/CA2784954A1/en not_active Abandoned
- 2010-12-08 MX MX2012007238A patent/MX2012007238A/en not_active Application Discontinuation
- 2010-12-08 WO PCT/EP2010/069180 patent/WO2011076572A1/en active Application Filing
- 2010-12-08 EP EP10803069A patent/EP2515667A1/en not_active Withdrawn
- 2010-12-08 BR BR112012018323A patent/BR112012018323A8/en not_active Application Discontinuation
-
2012
- 2012-06-21 CL CL2012001706A patent/CL2012001706A1/en unknown
Also Published As
| Publication number | Publication date |
|---|---|
| WO2011076572A1 (en) | 2011-06-30 |
| BR112012018323A2 (en) | 2015-09-01 |
| EP2515667A1 (en) | 2012-10-31 |
| BR112012018323A8 (en) | 2017-06-13 |
| MX2012007238A (en) | 2012-07-17 |
| CL2012001706A1 (en) | 2012-10-12 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CA2784954A1 (en) | Ready to drink beverages | |
| US20110293800A1 (en) | Low protein and protein-free extended shelf life (esl) and shelf-stable aseptic liquid creamers and process of making thereof | |
| NO323909B1 (en) | Calcium magnesium enriched water, juice, beverages and other liquid foods, as well as processes for their preparation. | |
| US20150313251A1 (en) | Ready to drink dairy chocolate beverages comprising stabilizer system | |
| KR20180030409A (en) | Instant drinks with improved texture by controlled protein aggregates | |
| CA2819199A1 (en) | Liquid creamers and methods of making same | |
| US20160000123A1 (en) | Ready to drink dairy chocolate beverages | |
| WO2015185372A1 (en) | Low calorie ready to drink beverages | |
| ES2700848T3 (en) | Ready-to-drink milk drinks with improved texture / mouthfeel through controlled protein aggregation and the method to make them | |
| NL9000613A (en) | CALCIUM ENRICHED FERMENTED MILK BEVERAGES. | |
| US20130122152A1 (en) | Ready to drink beverages | |
| EP3703503B1 (en) | Ready-to-drink milk based beverages with improved texture and stability | |
| JP2013538062A (en) | High solids concentrated dairy liquid | |
| JP4462623B2 (en) | Method for producing weakly acidic milk protein-containing beverage | |
| US20170105435A1 (en) | Low-sugar dairy beverages | |
| BRPI0712779A2 (en) | shelf stable milk concentrates for making acidified milk-based drinks | |
| KR20180030411A (en) | Fat-free ready-to-drink beverages with improved texture by controlled protein aggregation | |
| JP7153061B2 (en) | Ready-to-drink coffee beverage and method for producing the same | |
| CA3056844A1 (en) | Creamers with improved texture/mouthfeel and method of making thereof | |
| CA3054109A1 (en) | Ready-to-drink milk based beverages with improved texture and stability | |
| US20240000124A1 (en) | Dairy product and process | |
| US20160227828A1 (en) | Substantially clear nutritional liquids having improved sensory characteristics | |
| KR20190022526A (en) | Storage stability RTD cocoa milk beverage with improved texture / taste and method of making same | |
| JP2020089308A (en) | Container-packed milk beverage containing vitamins | |
| US20120177793A1 (en) | Low-calorie milk product |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| FZDE | Discontinued |
Effective date: 20161208 |