PACKAGED AMBIENT DAIRY BEVERAGE

• US 20170332651A1
• Filed: 10/30/2015
• Published: 11/23/2017
• Est. Priority Date: 10/30/2014
• Status: Active Grant

• Current Assignee: Societe des Produits Nestle SA (Nestle SA)
• Original Assignee: Nestec SA (Nestle SA)
• Inventors: Kapchie, Virginie, Prabhakar, Veena, Rousset, Philippe, Sher, Alexander A.
• Granted Patent: US 10,448,654 B2
• Time in Patent Office: Days
• CPC Class Codes: A23C 2210/30 Whipping, foaming, frothing or aerating dairy products
• CPC Class Codes: A23C 3/005 Storing or packaging in a vacuum or in inert or sterile gaseous atmosphere impregnation with inert gases A23C9/1524
• CPC Class Codes: A23C 9/1522 Inorganic additives, e.g. minerals, trace elements; Chlorination or fluoridation of milk; Organic salts or complexes of metals other than natrium or kalium; Calcium enrichment of milk
• CPC Class Codes: A23C 9/1524 Inert gases, noble gases, oxygen, aerosol gases; Processes for foaming
• CPC Class Codes: A23C 9/154 containing thickening substances, eggs or cereal preparations; Milk gels
• CPC Class Codes: A23C 9/156 Flavoured milk preparations ; Addition of fruits, vegetables, sugars, sugar alcohols or sweeteners
• CPC Class Codes: A23P 30/40 Foaming or whipping

Abstract

A packaged product consisting essentially of an aseptic dairy beverage in a closed container is disclosed. The beverage may be foamed by shaking, to provide a pleasant foamy texture.

Claims

1. An aseptic dairy beverage in a closed container, wherein the beverage comprises:

from 2 to 4 wt % of milk proteins, up to 4 wt % of milk fat, from 0.5 to 5 wt % of added sugar, from 0.35 to 0.65 wt % of cellulose, from 0.05 to 0.18 wt % of gellan gum, and the remainder to 100 wt % of water;

the beverage has an apparent viscosity of 30 to 80 mPa·

s at 4°

C.);

the headspace represents from 18 to 35 vol. % of the volume of the container; and

the beverage has a shelf life of at least 6 months at 20°

C.

2. The packaged product according to claim 1, wherein the beverage further comprises from 0.03 to 0.1 wt % of a buffering agent.

3. The packaged product according to claim 1, wherein the beverage further comprises a flavour ingredient selected from the group consisting of coffee, cocoa, tea, caramel, vanilla, cinnamon, cardamom, saffron, clove, and mixtures thereof.

4. The packaged product according to claim 3, wherein the flavour ingredient comprises coffee extract.

5. The packaged product according to claim 1, which comprises from 0.5 to 1.5 wt % of coffee extract.

6. The packaged product according to claim 1, wherein the buffering agent is selected from the group consisting of potassium phosphate, dipotassium phosphate, potassium citrate, potassium bicarbonate, sodium bicarbonate, sodium citrate, sodium phosphate, disodium phosphate and combinations thereof.

7. The packaged product according to claim 1, wherein the beverage is shelf-stable during at least 6 months at 20°

C.

8. The packaged product according to claim 1, wherein the beverage retains a foamy texture during at least 10 minutes after shaking when prepared at a temperature between 4°

C. and 30°

C.

9. The packaged product according to claim 1, wherein the container is a cup or a bottle.

10. A process for preparing a foamy aseptic dairy beverage which comprises the steps of:

providing a packaged product in a closed container, wherein the beverage comprises;

from 2 to 4 wt % of milk proteins, up to 4 wt % of milk fat, from 0.5 to 5 wt % of added sugar, from 0.35 to 0.65 wt % of cellulose, from 0.05 to 0.18 wt % of gellan gum, and the remainder to 100 wt % of water;

the beverage has an apparent viscosity of 30 to 80 mPa·

s at 4°

C.);

the headspace represents from 18 to 35 vol. % of the volume of the container; and

the beverage has a shelf life of at least 6 months at 20°

C.; and

shaking the packaged product to obtain the foamy dairy beverage.

11. A process according to claim 10, wherein shaking is performed by hand.

12. A process according to claim 11, wherein shaking by hand is performed by shaking the closed container from 3 to 15 times.

13. A method for preparing a foamy aseptic dairy beverage by shaking a packaged product consists essentially of a dairy beverage in a closed container, wherein the beverage comprises:

from 2 to 4 wt % of milk proteins, up to 4 wt % of milk fat, from 0.5 to 5 wt % of added sugar, from 0.35 to 0.65 wt % of cellulose, from 0.05 to 0.18 wt % of gellan gum, and the remainder to 100 wt % of water;

the beverage has an apparent viscosity of 30 to 80 mPa·

s at 4°

C.);

the headspace represents from 18 to 35 vol. % of the volume of the container; and

the beverage has a shelf life of at least 6 months at 20°

C.