Creamy mouthfeel agent for foods and beverages
US6673384B1 · kind B1 · utility
Assignee
Inventors
Key dates
| Filing date | Jan 29, 1999 |
| Grant date | Jan 6, 2004 |
| Priority date | — |
| Expiry date | Jan 29, 2019 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23V2200/228
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
The present invention relates to an agent for imparting creamy mouthfeel to foods and beverages. Said agent comprises a water-insoluble component and a water-soluble component. Said water-insoluble component has particles with a mean particle size diameter of from about 0.1 to about 3.0 microns and comprises: (a) from about 5 to about 70% of a microparticlulate component; (b) from about 0 to about 60% of fat/oil component; (c) from about 0 to about 5% of emulsifier component; (d) up to about 5% of a microcrystalline cellulose component. Said water-soluble component comprises: (a) from about 0.05 to about 40% of a thickener; (b) from about 0 to about 10% sodium caseinate; (c) from 0 to about 40% milk solids; and (d) from about 0 to about 4% processing aids. The creamy mouthfeel agent of the present invention comprises from about 0 to about 10% flavorants; said flavorants may be part of the water-insoluble components, the water-soluble components; or both. The water-insoluble components comprises at least 60% of the total solids of the creamy mouthfeel agent.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.