US20050153030A1 - Stable acidic milk based beverage - Google Patents
Stable acidic milk based beverage Download PDFInfo
- Publication number
- US20050153030A1 US20050153030A1 US10/663,154 US66315404A US2005153030A1 US 20050153030 A1 US20050153030 A1 US 20050153030A1 US 66315404 A US66315404 A US 66315404A US 2005153030 A1 US2005153030 A1 US 2005153030A1
- Authority
- US
- United States
- Prior art keywords
- milk
- based beverage
- acid
- mixture
- added
- 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
- 235000020124 milk-based beverage Nutrition 0.000 title claims abstract description 31
- 230000002378 acidificating effect Effects 0.000 title abstract description 13
- 239000000203 mixture Substances 0.000 claims abstract description 60
- 102000014171 Milk Proteins Human genes 0.000 claims abstract description 57
- 108010011756 Milk Proteins Proteins 0.000 claims abstract description 57
- 235000021239 milk protein Nutrition 0.000 claims abstract description 56
- 239000003381 stabilizer Substances 0.000 claims abstract description 40
- 239000002253 acid Substances 0.000 claims abstract description 28
- 235000013305 food Nutrition 0.000 claims abstract description 11
- 235000013336 milk Nutrition 0.000 claims description 31
- 239000008267 milk Substances 0.000 claims description 31
- 210000004080 milk Anatomy 0.000 claims description 31
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 27
- 239000001814 pectin Substances 0.000 claims description 12
- 235000010987 pectin Nutrition 0.000 claims description 12
- 229920001277 pectin Polymers 0.000 claims description 12
- 239000001509 sodium citrate Substances 0.000 claims description 10
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims description 10
- HDSBZMRLPLPFLQ-UHFFFAOYSA-N Propylene glycol alginate Chemical compound OC1C(O)C(OC)OC(C(O)=O)C1OC1C(O)C(O)C(C)C(C(=O)OCC(C)O)O1 HDSBZMRLPLPFLQ-UHFFFAOYSA-N 0.000 claims description 9
- 235000015165 citric acid Nutrition 0.000 claims description 9
- 235000010409 propane-1,2-diol alginate Nutrition 0.000 claims description 9
- 239000000770 propane-1,2-diol alginate Substances 0.000 claims description 9
- 239000012467 final product Substances 0.000 claims description 7
- 239000000843 powder Substances 0.000 claims description 7
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 6
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 6
- 239000003755 preservative agent Substances 0.000 claims description 6
- 229920002134 Carboxymethyl cellulose Polymers 0.000 claims description 5
- 235000010948 carboxy methyl cellulose Nutrition 0.000 claims description 5
- 239000008112 carboxymethyl-cellulose Substances 0.000 claims 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 claims description 4
- RGHNJXZEOKUKBD-SQOUGZDYSA-N D-gluconic acid Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C(O)=O RGHNJXZEOKUKBD-SQOUGZDYSA-N 0.000 claims description 4
- VZCYOOQTPOCHFL-OWOJBTEDSA-N Fumaric acid Chemical compound OC(=O)\C=C\C(O)=O VZCYOOQTPOCHFL-OWOJBTEDSA-N 0.000 claims description 4
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 claims description 4
- 238000000265 homogenisation Methods 0.000 claims description 4
- 235000014655 lactic acid Nutrition 0.000 claims description 4
- 230000002335 preservative effect Effects 0.000 claims description 4
- 229920001285 xanthan gum Polymers 0.000 claims description 4
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 3
- CYDQOEWLBCCFJZ-UHFFFAOYSA-N 4-(4-fluorophenyl)oxane-4-carboxylic acid Chemical compound C=1C=C(F)C=CC=1C1(C(=O)O)CCOCC1 CYDQOEWLBCCFJZ-UHFFFAOYSA-N 0.000 claims description 3
- 235000013912 Ceratonia siliqua Nutrition 0.000 claims description 3
- 240000008886 Ceratonia siliqua Species 0.000 claims description 3
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 claims description 3
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 3
- 235000021311 artificial sweeteners Nutrition 0.000 claims description 3
- WPUMTJGUQUYPIV-JIZZDEOASA-L disodium (S)-malate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](O)CC([O-])=O WPUMTJGUQUYPIV-JIZZDEOASA-L 0.000 claims description 3
- 239000004310 lactic acid Substances 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 3
- 235000011090 malic acid Nutrition 0.000 claims description 3
- 239000001630 malic acid Substances 0.000 claims description 3
- 235000020183 skimmed milk Nutrition 0.000 claims description 3
- 235000019265 sodium DL-malate Nutrition 0.000 claims description 3
- 235000011083 sodium citrates Nutrition 0.000 claims description 3
- 239000001540 sodium lactate Substances 0.000 claims description 3
- 229940005581 sodium lactate Drugs 0.000 claims description 3
- 235000011088 sodium lactate Nutrition 0.000 claims description 3
- 239000001394 sodium malate Substances 0.000 claims description 3
- 235000002906 tartaric acid Nutrition 0.000 claims description 3
- 239000011975 tartaric acid Substances 0.000 claims description 3
- 239000011782 vitamin Substances 0.000 claims description 3
- 229940088594 vitamin Drugs 0.000 claims description 3
- 229930003231 vitamin Natural products 0.000 claims description 3
- 235000008939 whole milk Nutrition 0.000 claims description 3
- GJCOSYZMQJWQCA-UHFFFAOYSA-N 9H-xanthene Chemical compound C1=CC=C2CC3=CC=CC=C3OC2=C1 GJCOSYZMQJWQCA-UHFFFAOYSA-N 0.000 claims description 2
- 244000215068 Acacia senegal Species 0.000 claims description 2
- RGHNJXZEOKUKBD-UHFFFAOYSA-N D-gluconic acid Natural products OCC(O)C(O)C(O)C(O)C(O)=O RGHNJXZEOKUKBD-UHFFFAOYSA-N 0.000 claims description 2
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 claims description 2
- 108010010803 Gelatin Proteins 0.000 claims description 2
- 229920000084 Gum arabic Polymers 0.000 claims description 2
- 239000001744 Sodium fumarate Substances 0.000 claims description 2
- KDYFGRWQOYBRFD-UHFFFAOYSA-N Succinic acid Natural products OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 claims description 2
- 235000010489 acacia gum Nutrition 0.000 claims description 2
- 239000000205 acacia gum Substances 0.000 claims description 2
- 229910000147 aluminium phosphate Inorganic materials 0.000 claims description 2
- 235000010323 ascorbic acid Nutrition 0.000 claims description 2
- 239000011668 ascorbic acid Substances 0.000 claims description 2
- 229960005070 ascorbic acid Drugs 0.000 claims description 2
- KDYFGRWQOYBRFD-NUQCWPJISA-N butanedioic acid Chemical compound O[14C](=O)CC[14C](O)=O KDYFGRWQOYBRFD-NUQCWPJISA-N 0.000 claims description 2
- MSJMDZAOKORVFC-SEPHDYHBSA-L disodium fumarate Chemical compound [Na+].[Na+].[O-]C(=O)\C=C\C([O-])=O MSJMDZAOKORVFC-SEPHDYHBSA-L 0.000 claims description 2
- 239000001530 fumaric acid Substances 0.000 claims description 2
- 235000011087 fumaric acid Nutrition 0.000 claims description 2
- 239000008273 gelatin Substances 0.000 claims description 2
- 229920000159 gelatin Polymers 0.000 claims description 2
- 235000019322 gelatine Nutrition 0.000 claims description 2
- 235000011852 gelatine desserts Nutrition 0.000 claims description 2
- 235000012208 gluconic acid Nutrition 0.000 claims description 2
- 239000000174 gluconic acid Substances 0.000 claims description 2
- 235000019533 nutritive sweetener Nutrition 0.000 claims description 2
- 235000011007 phosphoric acid Nutrition 0.000 claims description 2
- 229940005573 sodium fumarate Drugs 0.000 claims description 2
- 235000019294 sodium fumarate Nutrition 0.000 claims description 2
- 239000000725 suspension Substances 0.000 claims description 2
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 claims description 2
- 235000013343 vitamin Nutrition 0.000 claims description 2
- 150000003722 vitamin derivatives Chemical class 0.000 claims description 2
- 239000008122 artificial sweetener Substances 0.000 claims 1
- 235000020186 condensed milk Nutrition 0.000 claims 1
- 238000001816 cooling Methods 0.000 claims 1
- 235000013861 fat-free Nutrition 0.000 claims 1
- 239000000047 product Substances 0.000 abstract description 28
- 238000000034 method Methods 0.000 abstract description 26
- 239000004615 ingredient Substances 0.000 abstract description 15
- 235000007983 food acid Nutrition 0.000 abstract description 10
- 235000003086 food stabiliser Nutrition 0.000 abstract description 8
- 238000002156 mixing Methods 0.000 abstract description 8
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 238000004519 manufacturing process Methods 0.000 abstract description 5
- 239000002244 precipitate Substances 0.000 abstract description 3
- 230000002906 microbiologic effect Effects 0.000 abstract description 2
- 230000020477 pH reduction Effects 0.000 abstract 1
- 235000013361 beverage Nutrition 0.000 description 29
- 239000002585 base Substances 0.000 description 14
- 102000011632 Caseins Human genes 0.000 description 12
- 108010076119 Caseins Proteins 0.000 description 12
- 238000004062 sedimentation Methods 0.000 description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 10
- 239000005018 casein Substances 0.000 description 9
- 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 description 9
- 235000021240 caseins Nutrition 0.000 description 9
- 235000015203 fruit juice Nutrition 0.000 description 9
- 235000003599 food sweetener Nutrition 0.000 description 8
- 238000009472 formulation Methods 0.000 description 8
- 238000001556 precipitation Methods 0.000 description 8
- 239000003765 sweetening agent Substances 0.000 description 8
- 239000005715 Fructose Substances 0.000 description 7
- 229930091371 Fructose Natural products 0.000 description 7
- 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 7
- 235000018102 proteins Nutrition 0.000 description 7
- 102000004169 proteins and genes Human genes 0.000 description 7
- 108090000623 proteins and genes Proteins 0.000 description 7
- 108010046377 Whey Proteins Proteins 0.000 description 5
- 235000019534 high fructose corn syrup Nutrition 0.000 description 5
- 239000007787 solid Substances 0.000 description 5
- 235000000346 sugar Nutrition 0.000 description 5
- 102000007544 Whey Proteins Human genes 0.000 description 4
- 239000006185 dispersion Substances 0.000 description 4
- 235000013399 edible fruits Nutrition 0.000 description 4
- 239000013049 sediment Substances 0.000 description 4
- 108010011485 Aspartame Proteins 0.000 description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 3
- 239000005862 Whey Substances 0.000 description 3
- 238000013459 approach Methods 0.000 description 3
- 239000000605 aspartame Substances 0.000 description 3
- 235000010357 aspartame Nutrition 0.000 description 3
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 description 3
- 229960003438 aspartame Drugs 0.000 description 3
- 239000011575 calcium Substances 0.000 description 3
- 229910052791 calcium Inorganic materials 0.000 description 3
- 239000000416 hydrocolloid Substances 0.000 description 3
- 150000007524 organic acids Chemical class 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 description 3
- 239000004299 sodium benzoate Substances 0.000 description 3
- 235000010234 sodium benzoate Nutrition 0.000 description 3
- 239000006188 syrup Substances 0.000 description 3
- 235000020357 syrup Nutrition 0.000 description 3
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 description 2
- -1 Aliphatic hydroxycarboxylic acids Chemical class 0.000 description 2
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 description 2
- 229930006000 Sucrose Natural products 0.000 description 2
- 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 2
- 230000009286 beneficial effect Effects 0.000 description 2
- WPYMKLBDIGXBTP-UHFFFAOYSA-N benzoic acid Chemical compound OC(=O)C1=CC=CC=C1 WPYMKLBDIGXBTP-UHFFFAOYSA-N 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 125000003178 carboxy group Chemical group [H]OC(*)=O 0.000 description 2
- 230000015271 coagulation Effects 0.000 description 2
- 238000005345 coagulation Methods 0.000 description 2
- 238000004581 coalescence Methods 0.000 description 2
- 239000011248 coating agent Substances 0.000 description 2
- 238000000576 coating method Methods 0.000 description 2
- 235000008504 concentrate Nutrition 0.000 description 2
- 239000012141 concentrate Substances 0.000 description 2
- 235000013365 dairy product Nutrition 0.000 description 2
- 230000001419 dependent effect Effects 0.000 description 2
- 230000001747 exhibiting effect Effects 0.000 description 2
- 239000008369 fruit flavor Substances 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 239000000499 gel Substances 0.000 description 2
- 230000036571 hydration Effects 0.000 description 2
- 238000006703 hydration reaction Methods 0.000 description 2
- 239000011872 intimate mixture Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000013615 non-nutritive sweetener Nutrition 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 239000004302 potassium sorbate Substances 0.000 description 2
- 235000010241 potassium sorbate Nutrition 0.000 description 2
- 229940069338 potassium sorbate Drugs 0.000 description 2
- 239000005720 sucrose Substances 0.000 description 2
- 150000008163 sugars Chemical class 0.000 description 2
- 235000021119 whey protein Nutrition 0.000 description 2
- 239000000230 xanthan gum Substances 0.000 description 2
- 235000010493 xanthan gum Nutrition 0.000 description 2
- 229940082509 xanthan gum Drugs 0.000 description 2
- NWUYHJFMYQTDRP-UHFFFAOYSA-N 1,2-bis(ethenyl)benzene;1-ethenyl-2-ethylbenzene;styrene Chemical compound C=CC1=CC=CC=C1.CCC1=CC=CC=C1C=C.C=CC1=CC=CC=C1C=C NWUYHJFMYQTDRP-UHFFFAOYSA-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
- 239000005711 Benzoic acid 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
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 229920000161 Locust bean gum Polymers 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
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- YGCFIWIQZPHFLU-UHFFFAOYSA-N acesulfame Chemical compound CC1=CC(=O)NS(=O)(=O)O1 YGCFIWIQZPHFLU-UHFFFAOYSA-N 0.000 description 1
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
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- 230000000996 additive effect Effects 0.000 description 1
- 238000005054 agglomeration Methods 0.000 description 1
- 230000002776 aggregation Effects 0.000 description 1
- 235000010443 alginic acid Nutrition 0.000 description 1
- 229920000615 alginic acid Polymers 0.000 description 1
- 229910052783 alkali metal Inorganic materials 0.000 description 1
- 125000005907 alkyl ester group Chemical group 0.000 description 1
- 229920006318 anionic polymer Polymers 0.000 description 1
- 235000010233 benzoic acid Nutrition 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
- 235000015155 buttermilk Nutrition 0.000 description 1
- 229910000019 calcium carbonate Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 229940105329 carboxymethylcellulose Drugs 0.000 description 1
- 239000003729 cation exchange resin Substances 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- HCAJEUSONLESMK-UHFFFAOYSA-N cyclohexylsulfamic acid Chemical class OS(=O)(=O)NC1CCCCC1 HCAJEUSONLESMK-UHFFFAOYSA-N 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 description 1
- 235000019541 flavored milk drink Nutrition 0.000 description 1
- 239000006260 foam Substances 0.000 description 1
- 235000021433 fructose syrup Nutrition 0.000 description 1
- VZCYOOQTPOCHFL-OWOJBTEDSA-L fumarate(2-) Chemical compound [O-]C(=O)\C=C\C([O-])=O VZCYOOQTPOCHFL-OWOJBTEDSA-L 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 229940093915 gynecological organic acid Drugs 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000000670 limiting effect Effects 0.000 description 1
- 235000010420 locust bean gum Nutrition 0.000 description 1
- 239000000711 locust bean gum Substances 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 235000020786 mineral supplement Nutrition 0.000 description 1
- 229940029985 mineral supplement Drugs 0.000 description 1
- 150000007522 mineralic acids Chemical class 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 235000008476 powdered milk Nutrition 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000002829 reductive effect Effects 0.000 description 1
- 235000019204 saccharin Nutrition 0.000 description 1
- CVHZOJJKTDOEJC-UHFFFAOYSA-N saccharin Chemical compound C1=CC=C2C(=O)NS(=O)(=O)C2=C1 CVHZOJJKTDOEJC-UHFFFAOYSA-N 0.000 description 1
- 229940081974 saccharin Drugs 0.000 description 1
- 239000000901 saccharin and its Na,K and Ca salt Substances 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 229940083542 sodium Drugs 0.000 description 1
- 235000015424 sodium Nutrition 0.000 description 1
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 description 1
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 description 1
- 235000010199 sorbic acid Nutrition 0.000 description 1
- 239000004334 sorbic acid Substances 0.000 description 1
- 229940075582 sorbic acid Drugs 0.000 description 1
- 230000000087 stabilizing effect Effects 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 235000019195 vitamin supplement Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/154—Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels
- A23C9/1542—Acidified milk products containing thickening agents or acidified milk gels, e.g. acidified by fruit juices
-
- 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
- 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
Definitions
- the present invention relates to a process for preparing a chilled beverage product, which contains milk and a food acid.
- the process of the present invention provides a means for making smooth-textured, low viscosity beverage products which contain milk proteins and a food acid, but which exhibit little or no sedimentation.
- whey proteins are generally favored because they are soluble under acidic conditions. Acidic, flavored drinks with casein proteins are known to be unstable and produce large amounts of casein precipitate.
- a process and formulation for flavored low pH milk protein-containing beverages, which provides for significantly improved stability of the casein proteins with 97 to 99% stability is herein disclosed. The explanation of the chemistry is below.
- Milk proteins are generally divided into two classes: casein and whey. Casein is generally recognized as being insoluble under acidic conditions around its isoelectric point of about 4.6.
- Whey protein is more stable in acid solution and tends to offer less of a precipitation problem.
- a pH of 4.0 or less is desired for the milk beverage, however, to prevent microbial activity and thus allow for a longer shelf life and to provide a basis for fruit flavor.
- Food grade stabilizers such as pectin, propylene glycol alginate, carboxymethylcellulose, xanthan gum, locust bean and combinations thereof have been used to prevent the sedimentation and coagulation of the milk proteins and to improve stability of the beverages. It is reported that even when these food stabilizers are employed, beverage products containing milk proteins and acid or acidic juice at a pH below 4.5 tend to exhibit undesirable sedimentation/ precipitation over time.
- the present invention discloses a composition and processing technique for an acidic, milk based beverage with enhanced stability.
- U.S. Pat. No. 2,859,115 to Rivoche describes how mixing fruit juice with milk can cause milk proteins to precipitate, because the fruit juice lowers the pH of the beverage.
- the reference describes overcoming this problem through he use of stabilizers such as pectin.
- a food powder is mixed with a colloidal stabilizer such as pectin or algin in water, followed by the addition of an alkaline earth salt such as calcium carbonate.
- a dry acid powder, such as tartaric acid is then added to initiates gel formation.
- the stabilized mixture is then mixed with milk and stirred at a controlled shear so that the gel is broken up, and a desired viscosity is reached.
- U.S. Pat. No. 5,648,112 to Yang, et al. describes mixing milk with a food stabilizer under high shear mixing conditions and maintaining a median particle size of less than 0.8 microns to prevent precipitation of milk proteins. Afterward, the pH is reduced to between 3.2 and 4.5 by the addition of food grade acid.
- U.S. Pat. No. 3,692,532 to Shenkenburg, et al. describes a process whereby a stabilizer having carboxyl groups is added to milk, followed by the addition of fruit juice.
- sugar and carboxymethyl cellulose are mixed with milk, and sufficient time allowed for the carboxyl groups of the stabilizer to react with the casein.
- the described reaction is said to occur at temperatures below 90° F., and the resulting mixture is aged, pasteruized and homogenized.
- the resulting product is stated to be stable at a pH below 5.0.
- the present invention relates to a composition and a process for preparing an acidic milk protein based beverage product.
- the products prepared according to the process of the present invention are stable and do not show sediment or precipitate over time. These products contain from about 0.5% to 5.0% milk proteins and 0.5 to 2.0% of a food stabilizer mixture and a food acid sufficient to lower the pH below 4.5.
- the present invention comprises concentrated milk protein which is a dry powder which is reconstituted with water to form a solution of milk proteins, specifically casein and whey.
- the milk protein may be substituted with other milk products, such as whole milk, skim milk, dehydrated milk powder, etc.
- the process of the present invention comprises, as a first step, mixing the milk proteins with a weak base to elevate the pH.
- the weak base can be a salt of a weak organic acid, such as sodium citrate, sodium malate, sodium lactate or sodium fumerate.
- Sodium citrate is the preferred weak base additive.
- the sodium citrate is added to the concentrated milk protein in sufficient amounts to raise the pH to a range of 7.0 to 8.0.
- weak base creates an environment wherein the casein molecules are enhanced in a manner which promotes the association of stabilizer molecules to the surface of the protein.
- the basic environment also reduces the role of calcium by inhibiting the bridging of calcium with the protein, thus limiting coalescence and sedimentation of the proteins.
- Stabilizers are then added to the mixture.
- Stabilizers employed in the invention include pectin, propylene glycol alginate and others, which consist of acidic hydrocolloids. These acidic hydrocolloids are negative charged bodies when present in the basic environment. The negatively charged hydrocolloids adhere to the surface of casein molecules, forming colloidal complexes which are themselves negatively charged. These colloidal complexes resist agglomeration, and thus remain in stable suspension in the mixture, even at low pH and low viscosity.
- the food stabilizer is added under low shear conditions sufficient to form an intimate mixture. These conditions avoid excessive shear for extended periods of time, which can act to break up the negatively charged colloidal complexes, denature the milk proteins and cause foam.
- ingredients such as flavors, colors, sweeteners, vitamin and mineral supplements, microbiological stabilizers, etc. may then be added.
- the mixture is then homogenized and cooled below 30° C., preferably below 10° C.
- Acid is then added under low shear conditions to the cooled mixture.
- a food grade acid such as citric acid is added to bring the pH down to between 3.2 and 4.5.
- the acid is added in a chilled state, generally below 10° C. Mixing remains under low-shear conditions, so as not to break up the stable colloidal complexes.
- the final product is then packaged and may stored at room temperature or refrigerated.
- the present invention relates to a formulation and process for preparing acidic milk based beverage products which develop little of no sediment or precipitation over time.
- the beverages provide the milk appearance and the flavor of a fruit flavored milk drink at a low viscosity, thus providing a refreshing and rich beverage which is unique.
- milk products are formulated at a high pH to avoid sedimentation and precipitation.
- Milk proteins are known to be unstable at low pH.
- the stability of the protein must be enhanced with food grade stabilizers or gums, which coat the surface of the protein and inhibit the sedimentation.
- Mixing of the milk protein with a weak base enhances the structure of the casein proteins and improves the coating of the casein particle with the stabilizing gums.
- the weak base also can reduce the role of calcium in promoting the coalescence and sedimentation of milk proteins.
- the stabilizers can be predissolved in water or added directly to the alkaline milk protein base under low shear conditions, to produce the intimate mixture of milk proteins and stabilizers.
- Optional ingredients are added and the mixture is homogenized to ensure a uniform mix and dispersion. Acid is added under cooled conditions to a pH below 4.5.
- the materials employed in the process of the present invention include milk or concentrated milk protein, a weak base, a food acid and food stabilizer, as well as other optional ingredients. These are described more particularly as follows:
- the milk proteins used in the process of the present invention may be derived from all forms of milk including, but not limited to, whole milk, skim milk, milk powder, concentrated milk proteins and whey.
- the milk proteins can be from a dairy ingredient of any form: native, homogenized, concentrated or powder.
- the amount of milk protein employed in the formulation of the present invention and present in the final beverage products will typically range from about 0.5% to about 5.0% preferably from about 1.0% to about 4.0% which is equivalent to the protein content of native milk.
- the formulation and process employ a weak base to condition the structure of the milk proteins for coating with food stabilizers.
- the weak base can be salts of weak organic acids like sodium citrate, sodium malate, sodium lactate, or sodium fumarate. Sodium citrate is preferred.
- the resulting pH is within a range of 7.0 to 8.0, preferably 7.3-7.7.
- the process of the present invention also employs a food acid.
- the food acid can include any food grade organic or inorganic acid, for example, citric acid, malic acid, lactic acid, gluconic acid, succinic acid, tartaric acid, phosphoric acid, fumaric acid, and ascorbic acid.
- Aliphatic hydroxycarboxylic acids e.g., malic acid, lactic acid, and citric acid
- Citric acid is most preferred for use herein.
- the amount of acid employed is an amount sufficient to adjust the pH of the milk/stabilizer mixture to from about 3.2 to about 4.5, preferably from about 3.5 to about 4.5, most preferably from about 3.8 to about 4.2.
- the acid used is citric acid
- typically the citric acid is added in an amount ranging from about 0.3% to about 1.0% by weight of the beverage, preferably between 0.5 to 0.8%.
- the various food stabilizers which can be employed in the present invention include hydrophilic colloidal stabilizers commonly known in the art such as gum arabic, gelatin, xanthan, locust bean, propylene glycol alginate, and pectin, as well as anionic polymers derived from cellulose (e.g., carboxymethylcellulose), which are water soluble and tolerant of low pH's.
- hydrophilic colloidal stabilizers commonly known in the art such as gum arabic, gelatin, xanthan, locust bean, propylene glycol alginate, and pectin
- anionic polymers derived from cellulose e.g., carboxymethylcellulose
- a blend of pectin and propylene glycol alginate is typically preferred for use herein.
- the stabilizer is typically used in an amount ranging from about 0.1% to about 2.0% by weight of the beverage, preferably from about 0.3% to about 1.0%.
- the amount of stabilizer used is dependent in part on the level of milk solids present in the beverage product. In general, the greater the level of milk solids present in the beverage, the more stabilizer that will be required to stabilize the beverage.
- the mixture of stabilizers can be adjusted to provide low beverage viscosity and stability of the milk proteins.
- Acid dairy beverages usually are formulated to provide a base for fruit flavored products.
- the fruit flavor can be supplied from fruit juice, fruit concentrates, or flavors, as desired.
- the formulation of the present invention can also employ a sweetener.
- the sweetener can include, for example, maltose, sucrose, glucose, fructose, invert sugars and mixtures thereof. These sugars can be incorporated into the beverage products in solid or liquid form, but are typically incorporated as a syrup, more preferably as concentrated syrup such as high fructose corn syrup.
- these optional sweeteners can be provided to some extent by other components of the beverage products, such as by the fruit juice component.
- Sweeteners are typically employed in the process of the present invention in amounts ranging from about 0.0% to about 15%.
- Preferred carbohydrate sweeteners for use in the process of the present invention are sucrose, fructose and mixtures thereof.
- Fructose can be obtained or provided as liquid fructose, high fructose corn syrup, dry fructose or fructose syrup, but is preferably provided as high fructose corn syrup.
- High fructose corn syrup (HFCS) is commercially available as HFCS-42, HFCS-55 and HFCS-90, which comprise 42%, 55% and 90%, respectively, by weight of the sugar solids therein as fructose.
- Artificial or noncaloric sweeteners for use in the formulation of the present invention include, for example, saccharin, cyclamates, acetosulfam, L-aspartyl-L- phenyalanine lower alkyl ester sweeteners (e.g., aspartame).
- a particularly preferred sweetener is aspartame. They may be used as the sole source of sweetness or in combination with caloric sweeteners discussed above.
- Artificial or noncaloric sweeteners, if used, are typically employed in an amount ranging from about 0.02% to about 1%, preferably from about 0.02% to about 0.10% by weight of the beverage products.
- the process of the present invention can also optionally employ a preservative.
- a preservative Any food grade preservative can suitably be used in the process of the present invention.
- Suitable preservatives include sorbic acid, benzoic acid, alkali metal salts thereof, and mixtures thereof.
- Preferred preservatives include sodium benzoate and potassium sorbate.
- the preservative is typically present in an amount ranging from about 0.01% to about 0.10% by weight of the beverage product, depending on the method and temperatures of commercial distribution.
- the formulation of the present invention can also be fortified with various vitamins and minerals.
- Milk proteins are added to a solution of a weak base. If the milk protein are in the dry form sufficient time is provided for a uniform dispersion and hydration. This time is highly dependent on the temperature of the solution. At 35° C., two minutes at high shear and 10 minutes at low shear are sufficient to provide a uniform dispersion.
- the resulting mixture has an elevated pH, which is within a range of 7.0 to 8.0, preferably 7.3 to 7.7.
- Stabilizers perform best when they are prepared by dispersion and hydration in heated water before the addition to milk proteins. This can be accomplished by many combinations of time, temperature, and shear and depends on the stabilizers employed. For the preferred pectin and propylene glycol alginate mixture, it is desirable to use heated water at a temperature between 55° C. and 75° C. Under high shear conditions, 5 minutes is sufficient to disperse and hydrate the stabilizers. Under low shear conditions, 20 minutes is sufficient to disperse and hydrate the stabilizers. The fully hydrated stabilizers are added to the alkaline milk proteins employing low shear and sufficient time to ensure a complete mixture.
- Optional ingredients can then be added to the weak base/milk protein/stabilizer mix. If these ingredients are in dry form like sodium benzoate, etc., care should be taken to ensure a complete solution is achieved.
- the unacidified mix is homogenized under conventional conditions.
- a two-stage piston homogenizer can be employed at 500/2000 homogenization pressures.
- the homogenization pressures are not critical to the process and should be sufficient to provide a smooth homogenous mix.
- Acid can then be added to the homogenized mixture with low shear. It is beneficial to dissolve powdered acids before there addition to the protein mixture. This provides a better mixing of the acid with the protein under low shear conditions.
- the mix should be cooled before the addition of acid to below 30° C., preferably below 10° C.
- the acid is similarly cooled to between 1° C. and 30° C. Acid addition rate is not critical to the stability of the mix.
- Ingredients are used in the following proportions. Ingredients Weight % Ingredients Weight % Water 90.56 Aspartame 0.04 Milk protein 2.35 Sodium citrate 0.34 Vitamin premix 0.15 Sodium benzoate 0.01 Potassium sorbate 0.01 High fructose corm syrup 4.89 Propylene glycol alginate 0.46 Pectin 0.21 Citric acid 0.68 Flavor 0.19 Color 0.12
- a tank with high shear is beneficial for completely dispersing and dissolving dry ingredients. Initially, 30 pounds of sodium citrate is dissolved in 3500 pounds of water at 35° C. this is followed by the addition of 208 pounds of dried milk protein concentrate to the sodium citrate solution. The solution is mixed for 2 minutes under high shear, and then is transferred to a larger tank with a low shear mixer for the addition of other ingredients. In a separate vessel, 41 pounds of propylene glycol alginate and 19 pounds of pectin are dissolved in 2000 pounds of water at 65° C. and mixed for 5 minutes. The stabilizers are added to the alkaline milk protein.
- the remainder of all the other ingredients except the acid are pre-dissolved in 1500 pounds of water and mixed for 2 minutes.
- the mix is then homogenized in a two-stage piston homogenizer with back pressures of 500/2000 psi.
- the mix is cooled to less than 5° C. and the chilled acid (below 5° C.) is added to the homogenized mix with a low shear mixer.
- the resulting product exhibits little or no sediment.
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Abstract
Acidic milk based beverage products which do not precipitate over time and are physically stable, and a process for preparing these products, are disclosed. These products contain from about 0.5% to 5.0% milk proteins and 0.1 to 2.0% of a food stabilizer and a food acid sufficient to lower the pH below 4.5. The first step of the process involves mixing milk proteins with a food grade weak base to raise the pH above 7.0. Food grade stabilizers are added to the elevated pH mixture of milk proteins and base under low shear conditions. Other ingredients are then added to provide the desired sweetness, flavor, color and microbiological stability. This mixture is homogenized before acidification. A chilled food grade acid is then added at a temperature below 30° C. under low to moderate shear conditions.
Description
- This application is a division of Ser. No.: 09/808,769, filed Mar. 15, 2001, now U.S. Pat. No.: 6,652,986, which is herein incorporated by reference.
- 1. Field of the Invention
- The present invention relates to a process for preparing a chilled beverage product, which contains milk and a food acid. The process of the present invention provides a means for making smooth-textured, low viscosity beverage products which contain milk proteins and a food acid, but which exhibit little or no sedimentation.
- 2. Description of the Prior Art
- When formulating a flavored drink containing milk proteins at a low pH of between pH 3.5 and 4.5, which contains milk solids, whey proteins are generally favored because they are soluble under acidic conditions. Acidic, flavored drinks with casein proteins are known to be unstable and produce large amounts of casein precipitate. A process and formulation for flavored low pH milk protein-containing beverages, which provides for significantly improved stability of the casein proteins with 97 to 99% stability is herein disclosed. The explanation of the chemistry is below.
- Milk proteins are generally divided into two classes: casein and whey. Casein is generally recognized as being insoluble under acidic conditions around its isoelectric point of about 4.6.
- This property of milk proteins is well known and is generally exploited in the manufacturing of cheese. Whey protein is more stable in acid solution and tends to offer less of a precipitation problem. A pH of 4.0 or less is desired for the milk beverage, however, to prevent microbial activity and thus allow for a longer shelf life and to provide a basis for fruit flavor.
- Where a milk product which contains casein at a pH below 4.6 is desired, additional treatment is required such as the addition of stabilizers or other processes known in the art. Even these known processes have problems of precipitation over time, and require that the product be shaken prior to drinking.
- Food grade stabilizers such as pectin, propylene glycol alginate, carboxymethylcellulose, xanthan gum, locust bean and combinations thereof have been used to prevent the sedimentation and coagulation of the milk proteins and to improve stability of the beverages. It is reported that even when these food stabilizers are employed, beverage products containing milk proteins and acid or acidic juice at a pH below 4.5 tend to exhibit undesirable sedimentation/ precipitation over time.
- It would be desirable to provide a stable acidic, milk based beverage product which shows enhanced stability with little or no sediment or precipitation. This product should be prepared with conventional processing techniques. The present invention discloses a composition and processing technique for an acidic, milk based beverage with enhanced stability.
- Known methods for combining acidic fruit juices with milk products have taken several general approaches. Most common is the addition of a stabilizer to the mixture to control precipitation of milk proteins at a lowered pH.
- U.S. Pat. No. 2,859,115 to Rivoche describes how mixing fruit juice with milk can cause milk proteins to precipitate, because the fruit juice lowers the pH of the beverage. The reference describes overcoming this problem through he use of stabilizers such as pectin. A food powder is mixed with a colloidal stabilizer such as pectin or algin in water, followed by the addition of an alkaline earth salt such as calcium carbonate. A dry acid powder, such as tartaric acid is then added to initiates gel formation. The stabilized mixture is then mixed with milk and stirred at a controlled shear so that the gel is broken up, and a desired viscosity is reached.
- Similar approaches are employed in U.S. Pat. No. 4,031,264 to Arolski, et al., U.S. Pat. No. 4,046,925 to Igoe, and U.S. Pat. No. 4,078,092 to Nishiyama, all employ similar methods of creating a gel-stabilized mixture, which viscosity is then adjusted by the controlled application of mechanical shear. In Arolski, et al., a fruit mash is mixed with milk and the ensuing coagulation is then controlled by the addition of pectin as a stabilizer. The mixture is stirred and sterilized prior to storage. Igoe involves the formulation of a thickening agent from carboxymethyl cellulose, locust bean gum and xanthan gum in admixture. This stabilizer, with sugar, is added to milk, followed by the addition of fruit juice. In Nishiyama sodium carboxymethyl cellulose is added to the fruit juice first to form a juice composition which can then be added to milk to produce a stable milk product.
- U.S. Pat. No. 5,648,112 to Yang, et al. describes mixing milk with a food stabilizer under high shear mixing conditions and maintaining a median particle size of less than 0.8 microns to prevent precipitation of milk proteins. Afterward, the pH is reduced to between 3.2 and 4.5 by the addition of food grade acid.
- U.S. Pat. No. 3,692,532 to Shenkenburg, et al. describes a process whereby a stabilizer having carboxyl groups is added to milk, followed by the addition of fruit juice. According to the process disclosed, sugar and carboxymethyl cellulose are mixed with milk, and sufficient time allowed for the carboxyl groups of the stabilizer to react with the casein. The described reaction is said to occur at temperatures below 90° F., and the resulting mixture is aged, pasteruized and homogenized. The resulting product is stated to be stable at a pH below 5.0.
- Another approach to creating a stable milk and fruit juice beverage is employed in U.S. Pat. No. 4,520,036 to Rialland, et al., and U.S. Pat. No. 4,676,988 to Efstathiou, et al. These two refernces describe a process whereby milk is passed through a cation exchange resin. The pH of the milk is thus lowered to a value 3.8 (Rialland, et al.) and to between 3.2 and 1.5 (Efstathiou, et al.).
- Lastly, U.S. Pat. No. 4,416,905 to Lundstedt, et al. describes permitting milk to ferment and achieve a pH in the range between 6.2 to 4.9 and then acidifying the beverage to a pH below 4.7, to produce a better tasting butter milk product
- It is therefore the object of the present invention to provide a milk protein beverage which contains milk proteins and a food acid, said beverage having a long shelf life and exhibiting little or no sedimentation over time.
- It is a further object of the present invention to provide a means for making a milk protein beverage which contains milk proteins and a food acid, said beverage having a long shelf life and exhibiting little or no sedimentation over time.
- It is a further object of the present invention to provide a nutritious and flavorful milk protein beverage which exhibits a smooth texture and a low viscosity, and a means for making same.
- The present invention relates to a composition and a process for preparing an acidic milk protein based beverage product. The products prepared according to the process of the present invention are stable and do not show sediment or precipitate over time. These products contain from about 0.5% to 5.0% milk proteins and 0.5 to 2.0% of a food stabilizer mixture and a food acid sufficient to lower the pH below 4.5.
- The present invention comprises concentrated milk protein which is a dry powder which is reconstituted with water to form a solution of milk proteins, specifically casein and whey. The milk protein may be substituted with other milk products, such as whole milk, skim milk, dehydrated milk powder, etc.
- The process of the present invention comprises, as a first step, mixing the milk proteins with a weak base to elevate the pH. The weak base can be a salt of a weak organic acid, such as sodium citrate, sodium malate, sodium lactate or sodium fumerate. Sodium citrate is the preferred weak base additive. The sodium citrate is added to the concentrated milk protein in sufficient amounts to raise the pH to a range of 7.0 to 8.0.
- The addition of weak base creates an environment wherein the casein molecules are enhanced in a manner which promotes the association of stabilizer molecules to the surface of the protein. The basic environment also reduces the role of calcium by inhibiting the bridging of calcium with the protein, thus limiting coalescence and sedimentation of the proteins.
- Stabilizers are then added to the mixture. Stabilizers employed in the invention include pectin, propylene glycol alginate and others, which consist of acidic hydrocolloids. These acidic hydrocolloids are negative charged bodies when present in the basic environment. The negatively charged hydrocolloids adhere to the surface of casein molecules, forming colloidal complexes which are themselves negatively charged. These colloidal complexes resist agglomeration, and thus remain in stable suspension in the mixture, even at low pH and low viscosity.
- The food stabilizer is added under low shear conditions sufficient to form an intimate mixture. These conditions avoid excessive shear for extended periods of time, which can act to break up the negatively charged colloidal complexes, denature the milk proteins and cause foam.
- Upon formation of the negatively charged colloidal complexes which effectively stabilize the milk proteins, optional ingredients, such as flavors, colors, sweeteners, vitamin and mineral supplements, microbiological stabilizers, etc. may then be added. The mixture is then homogenized and cooled below 30° C., preferably below 10° C.
- Acid is then added under low shear conditions to the cooled mixture. A food grade acid such as citric acid is added to bring the pH down to between 3.2 and 4.5. The acid is added in a chilled state, generally below 10° C. Mixing remains under low-shear conditions, so as not to break up the stable colloidal complexes.
- The final product is then packaged and may stored at room temperature or refrigerated.
- The present invention relates to a formulation and process for preparing acidic milk based beverage products which develop little of no sediment or precipitation over time. The beverages provide the milk appearance and the flavor of a fruit flavored milk drink at a low viscosity, thus providing a refreshing and rich beverage which is unique.
- Generally, milk products are formulated at a high pH to avoid sedimentation and precipitation. Milk proteins are known to be unstable at low pH. The stability of the protein must be enhanced with food grade stabilizers or gums, which coat the surface of the protein and inhibit the sedimentation. Mixing of the milk protein with a weak base enhances the structure of the casein proteins and improves the coating of the casein particle with the stabilizing gums. The weak base also can reduce the role of calcium in promoting the coalescence and sedimentation of milk proteins. The stabilizers can be predissolved in water or added directly to the alkaline milk protein base under low shear conditions, to produce the intimate mixture of milk proteins and stabilizers. Optional ingredients are added and the mixture is homogenized to ensure a uniform mix and dispersion. Acid is added under cooled conditions to a pH below 4.5.
- Particular ingredients and processing steps are described below.
- A. Process Materials
- The materials employed in the process of the present invention include milk or concentrated milk protein, a weak base, a food acid and food stabilizer, as well as other optional ingredients. These are described more particularly as follows:
- 1. Milk
- The milk proteins used in the process of the present invention may be derived from all forms of milk including, but not limited to, whole milk, skim milk, milk powder, concentrated milk proteins and whey. The milk proteins can be from a dairy ingredient of any form: native, homogenized, concentrated or powder. The amount of milk protein employed in the formulation of the present invention and present in the final beverage products will typically range from about 0.5% to about 5.0% preferably from about 1.0% to about 4.0% which is equivalent to the protein content of native milk.
- 2. Weak Base
- The formulation and process employ a weak base to condition the structure of the milk proteins for coating with food stabilizers. The weak base can be salts of weak organic acids like sodium citrate, sodium malate, sodium lactate, or sodium fumarate. Sodium citrate is preferred. Typically, when this is added to the milk proteins, the resulting pH is within a range of 7.0 to 8.0, preferably 7.3-7.7.
- 3. Food Acid
- The process of the present invention also employs a food acid. The food acid can include any food grade organic or inorganic acid, for example, citric acid, malic acid, lactic acid, gluconic acid, succinic acid, tartaric acid, phosphoric acid, fumaric acid, and ascorbic acid. Aliphatic hydroxycarboxylic acids (e.g., malic acid, lactic acid, and citric acid) are typicially preferred for use herein. Citric acid is most preferred for use herein.
- The amount of acid employed is an amount sufficient to adjust the pH of the milk/stabilizer mixture to from about 3.2 to about 4.5, preferably from about 3.5 to about 4.5, most preferably from about 3.8 to about 4.2. Where the acid used is citric acid, typically the citric acid is added in an amount ranging from about 0.3% to about 1.0% by weight of the beverage, preferably between 0.5 to 0.8%.
- 4. Stabilizer
- The various food stabilizers which can be employed in the present invention include hydrophilic colloidal stabilizers commonly known in the art such as gum arabic, gelatin, xanthan, locust bean, propylene glycol alginate, and pectin, as well as anionic polymers derived from cellulose (e.g., carboxymethylcellulose), which are water soluble and tolerant of low pH's. A blend of pectin and propylene glycol alginate is typically preferred for use herein.
- The stabilizer is typically used in an amount ranging from about 0.1% to about 2.0% by weight of the beverage, preferably from about 0.3% to about 1.0%. The amount of stabilizer used is dependent in part on the level of milk solids present in the beverage product. In general, the greater the level of milk solids present in the beverage, the more stabilizer that will be required to stabilize the beverage. The mixture of stabilizers can be adjusted to provide low beverage viscosity and stability of the milk proteins.
- 5. Other Ingredients
- Acid dairy beverages usually are formulated to provide a base for fruit flavored products. The fruit flavor can be supplied from fruit juice, fruit concentrates, or flavors, as desired.
- The formulation of the present invention can also employ a sweetener. The sweetener can include, for example, maltose, sucrose, glucose, fructose, invert sugars and mixtures thereof. These sugars can be incorporated into the beverage products in solid or liquid form, but are typically incorporated as a syrup, more preferably as concentrated syrup such as high fructose corn syrup. For purposes of preparing the beverage products described herein, these optional sweeteners can be provided to some extent by other components of the beverage products, such as by the fruit juice component. Sweeteners are typically employed in the process of the present invention in amounts ranging from about 0.0% to about 15%.
- Preferred carbohydrate sweeteners for use in the process of the present invention are sucrose, fructose and mixtures thereof. Fructose can be obtained or provided as liquid fructose, high fructose corn syrup, dry fructose or fructose syrup, but is preferably provided as high fructose corn syrup. High fructose corn syrup (HFCS) is commercially available as HFCS-42, HFCS-55 and HFCS-90, which comprise 42%, 55% and 90%, respectively, by weight of the sugar solids therein as fructose.
- Artificial or noncaloric sweeteners for use in the formulation of the present invention include, for example, saccharin, cyclamates, acetosulfam, L-aspartyl-L- phenyalanine lower alkyl ester sweeteners (e.g., aspartame). A particularly preferred sweetener is aspartame. They may be used as the sole source of sweetness or in combination with caloric sweeteners discussed above. Artificial or noncaloric sweeteners, if used, are typically employed in an amount ranging from about 0.02% to about 1%, preferably from about 0.02% to about 0.10% by weight of the beverage products.
- The process of the present invention can also optionally employ a preservative. Any food grade preservative can suitably be used in the process of the present invention. Suitable preservatives include sorbic acid, benzoic acid, alkali metal salts thereof, and mixtures thereof. Preferred preservatives include sodium benzoate and potassium sorbate. The preservative is typically present in an amount ranging from about 0.01% to about 0.10% by weight of the beverage product, depending on the method and temperatures of commercial distribution.
- The formulation of the present invention can also be fortified with various vitamins and minerals.
- B. Process Steps
- Milk proteins are added to a solution of a weak base. If the milk protein are in the dry form sufficient time is provided for a uniform dispersion and hydration. This time is highly dependent on the temperature of the solution. At 35° C., two minutes at high shear and 10 minutes at low shear are sufficient to provide a uniform dispersion. The resulting mixture has an elevated pH, which is within a range of 7.0 to 8.0, preferably 7.3 to 7.7.
- Stabilizers perform best when they are prepared by dispersion and hydration in heated water before the addition to milk proteins. This can be accomplished by many combinations of time, temperature, and shear and depends on the stabilizers employed. For the preferred pectin and propylene glycol alginate mixture, it is desirable to use heated water at a temperature between 55° C. and 75° C. Under high shear conditions, 5 minutes is sufficient to disperse and hydrate the stabilizers. Under low shear conditions, 20 minutes is sufficient to disperse and hydrate the stabilizers. The fully hydrated stabilizers are added to the alkaline milk proteins employing low shear and sufficient time to ensure a complete mixture.
- Optional ingredients can then be added to the weak base/milk protein/stabilizer mix. If these ingredients are in dry form like sodium benzoate, etc., care should be taken to ensure a complete solution is achieved.
- The unacidified mix is homogenized under conventional conditions. A two-stage piston homogenizer can be employed at 500/2000 homogenization pressures. The homogenization pressures are not critical to the process and should be sufficient to provide a smooth homogenous mix.
- Acid can then be added to the homogenized mixture with low shear. It is beneficial to dissolve powdered acids before there addition to the protein mixture. This provides a better mixing of the acid with the protein under low shear conditions. The mix should be cooled before the addition of acid to below 30° C., preferably below 10° C. The acid is similarly cooled to between 1° C. and 30° C. Acid addition rate is not critical to the stability of the mix.
- Ingredients are used in the following proportions. Ingredients Weight %
Ingredients Weight % Water 90.56 Aspartame 0.04 Milk protein 2.35 Sodium citrate 0.34 Vitamin premix 0.15 Sodium benzoate 0.01 Potassium sorbate 0.01 High fructose corm syrup 4.89 Propylene glycol alginate 0.46 Pectin 0.21 Citric acid 0.68 Flavor 0.19 Color 0.12 - A tank with high shear is beneficial for completely dispersing and dissolving dry ingredients. Initially, 30 pounds of sodium citrate is dissolved in 3500 pounds of water at 35° C. this is followed by the addition of 208 pounds of dried milk protein concentrate to the sodium citrate solution. The solution is mixed for 2 minutes under high shear, and then is transferred to a larger tank with a low shear mixer for the addition of other ingredients. In a separate vessel, 41 pounds of propylene glycol alginate and 19 pounds of pectin are dissolved in 2000 pounds of water at 65° C. and mixed for 5 minutes. The stabilizers are added to the alkaline milk protein.
- The remainder of all the other ingredients except the acid are pre-dissolved in 1500 pounds of water and mixed for 2 minutes. The mix is then homogenized in a two-stage piston homogenizer with back pressures of 500/2000 psi. The mix is cooled to less than 5° C. and the chilled acid (below 5° C.) is added to the homogenized mix with a low shear mixer. The resulting product exhibits little or no sediment.
- Thus, the several aforementioned objects and advantages are most effectively attained. Although a single preferred embodiment of the invention has been disclosed and described in detail herein, it should be understood that this invention is in no sense limited thereby and its scope is to be determined by that of the appended claims.
Claims (25)
1-24. (canceled)
25. An acidified stable milk-based beverage containing milk protein in which said milk proteins are in a stable suspension, wherein said milk protein is added to a solution of a weak base, thereby resulting in a mixture, wherein said mixture is agitated under low to medium shear conditions, wherein said mixture has a pH above 7.0 prior to the addition of a stabilizer, wherein said stabilizer is added to said mixture, wherein said mixture is homogenized and cooled, wherein a food grade acid is added to said mixture under low shear conditions following homogenization and cooling, wherein said acid is added in an amount sufficient to result in a pH below 4.5, thereby resulting in a final product, said final product being said acidified stable milk-based beverage.
26. The milk-based beverage of claim 25 wherein said milk protein is selected from the group consisting of concentrated milk protein, whole milk, skim milk, condensed milk, dehydrated milk and nonfat dry milk.
27. The milk-based beverage of claim 25 wherein said milk protein is concentrated milk protein, either in liquid or powder form.
28. The milk-based beverage of claim 25 wherein said final product contains milk protein in an amount of 0.5% to 5.0% by weight.
29. The milk-based beverage of claim 25 wherein said final product contains milk protein in an amount of 1.0% to 4.0% by weight.
30. The milk-based beverage of claim 25 wherein said weak base is present in an amount sufficient so that said mixture has a pH between 7.0 to 8.0.
31. The milk-based beverage of claim 25 wherein said weak base is present in an amount sufficient so that said mixture has a pH between 7.3 to 7.7.
32. The milk-based beverage of claim 25 wherein said weak base is selected from the group consisting of sodium citrate, sodium malate, sodium lactate and sodium fumarate.
33. The milk-based beverage of claim 25 wherein said weak base is sodium citrate.
34. The milk-based beverage of claim 25 wherein said stabilizer is selected from the group consisting of carboxymethylcellulose, gum arabic, gelatin, xanthan, locust bean, propylene glycol alginate and pectin.
35. The milk-based beverage of claim 25 wherein said stabilizer is a blend of propylene glycol alginate and pectin.
36. The milk-based beverage of claim 25 wherein said stabilizer is added in an amount ranging from 0.1% to 2.0% by weight.
37. The milk-based beverage of claim 25 wherein said stabilizer is added in an amount ranging from 0.3% to 1.0% by weight.
38. The milk-based beverage of claim 25 wherein said stabilizer is fully hydrated, resulting in a fully hydrated stabilizer, wherein said fully hydrated stabilizer is added to said mixture.
39. The milk-based beverage of claim 25 wherein said mixture is homogenized at a homogenizer pressure of 500/2000 psi.
40. The milk-based beverage of claim 25 wherein said mixture is homogenized and cooled to below 30° C.
41. The milk-based beverage of claim 25 wherein said mixture is homogenized and cooled to below 10° C.
42. The milk-based beverage of claim 25 wherein said acid is selected from the group consisting of malic acid, lactic acid, citric acid, gluconic acid, succinic acid, tartaric acid, phosphoric acid, fumaric acid, and ascorbic acid.
43. The milk-based beverage of claim 25 wherein said acid is citric acid.
44. The milk-based beverage of claim 25 wherein said acid is cooled to below 10° C. prior to addition to said mixture which has been homogenized.
45. The milk-based beverage of claim 25 wherein said acid is cooled to below 10° C. prior to addition to said mixture which has been homogenized.
46. The milk-based beverage of claim 25 wherein said acid is added in an amount sufficient so that said final product has a pH between 3.2 and 4.5.
47. The milk-based beverage of claim 25 wherein said acid is added in an amount sufficient so that said final product has a pH between 3.8 and 4.2.
48. The milk-based beverage of claim 25 wherein at least one of a caloric sweetener, an artificial sweetener, a preservative and a vitamin, is added to said mixture, prior to homogenization, in a range of 0.0% to 15% by weight.
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US6652896B2 (en) | 2003-11-25 |
US20020160086A1 (en) | 2002-10-31 |
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