Beverages with improved particle suspension properties, and methods of making the same
US12324453B2 · kind B2 · utility
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19Claims
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Assignee
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Key dates
| Filing date | Oct 14, 2020 |
| Grant date | Jun 10, 2025 |
| Priority date | — |
| Expiry date | Oct 14, 2040 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23V2250/5054
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
Beverages with improved particle suspension properties are disclose, along with methods of making the same. The beverages include a low-acyl gellan gum and insoluble particles. The low-acyl gellan gum undergoes a gel transition that provides adequate gelation to maintain the particles in suspension. The low-acyl gellan gum undergoes the gel transition below a threshold above which the particles and/or a gelled portion of the gum would rise to the top of the beverage via bubbles moving upward through the beverage.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.