Process for preparing chilled beverage products containing milk and a food acid
US5648112A · kind A · utility
Assignee
Inventors
Key dates
| Filing date | Mar 28, 1995 |
| Grant date | Jul 15, 1997 |
| Priority date | — |
| Expiry date | Mar 28, 2015 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23C9/1542
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
Chilled or shelf stable beverage products which are physically stable, visually opaque and do not precipitate over time, and a process for preparing these products, are disclosed. These products contain from about 5 to about 99.8% milk, from about 0.05 to about 0.8% of a food stabilizer and a food acid. The first step of the process involves mixing milk with a food stabilizer under high shear mixing conditions to form protein/stabilizer particles having a median particle size of less than about 0.8 microns. Then, while still maintaining the particle size of the protein/stabilizer particles at less than about 0.8 microns, the protein/stabilizer mixture is acidified to a pH ranging from about 3.2 to about 4.5. In order to maintain the requisite particle size of the protein/stabilizer particles during the acidification step, the protein/stabilizer mixture is maintained under high shear mixing conditions at a temperature ranging from about 4 to about 30.degree. C.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.