Nestec S.a.

Societe Des Produits Nestle S.a.

Alexander A Sher

Elaine Regina Wedral

Dharam Vir Vadehra

Mark Randolph Jacobson

Sekhar Reddy

Simon J Livings

Philippe Rousset

Virginie Kapchie

Madansinh Nathusinh Vaghela

Chandrasekhara Reddy Mallangi

Derrick Abilay Bautista

Beli R Thakur

Yubin Ye

Jun-Tse Fu

Winnie Octavia

James Tuot

Deepak Sahai

Juan J Gonzalez

David Casey Guerrera

Carla D Nuchi

Margaret Schneider

Randall C Chrisman

Nadji Rekhif

Christian Milo

J Antonio Gutierrez

Maxime Saffon

Jean-Baptiste Bezelgues

Stephen Daniel Westfall

Hanspeter Pleisch

Veena Prabhakar

Eileen C Fuchs

Martin Leser

Yuan Yao

Kenneth R Moffitt

Linda J Erickson

Dinakar Panyam

Xiaoping Fu

Dominick Damiano

Raffaella Saggin

Larry Bartoletti

Martin Erwin Leser

Guillermo E Napolitano

Richard Nelson

David Eckerle

Regina Elaine Wedral

Ken Erickson

Chandrasekhar R Mallangi

Dharam Vir Vaderhra

Matthew Galen Bunce

Dharam Van Vadehra

Zhongwei Sun

Leann M Thompson

Leticia Maria Michel

Teresita Bautista Pascual

Rafaella Saggin

Simon Livings

Robert Thomas Boehm

Lu Wang

Veena Zreyas

Valerie Jean Bailey

Guadalupe Del Carmen Aldape Farias

Song Zengfeng

Bina Vadehra, Legal Representative

Richard M Clarke

Soledad Palag

Helen Gillian Anantharaman

Patricia Ramirez Pavon

Guillermo Napolitano

Carla Nuchi

Kenneth Richard Moffitt

Jonathan A Gray

Jun-Tse Ray Fu

Antonio J Gutierrez

Christine Ann Beeson

Sue Burns

A packaged product containing essentially a ready-to-drink dairy based shelf-stable beverage composition is disclosed. The beverage provides a pleasant aerated texture by hand shaking.

Aerated shelf-stable dairy-based ready-to-drink beverage

The present invention relates to creamers for food products such as coffee and tea. In particular, the invention relates to a liquid creamer including casein based protein, pea protein, gellan gum, bicarbonate, citrate and oil. Further aspects of the invention are a beverage including a liquid creamer and a process for preparing a liquid creamer.

Liquid creamer, method of making, and beverage containing same

Natural Creamers for providing whitening and indulgent texture/mouthfeel of beverage and food products are provided. The creamers have long-term stability, high whitening capacity and a pleasant mouthfeel when added to beverage and food, while being free from artificial additives. In a general embodiment, the present disclosure provides a creamer comprising added sugar, milk fat, milk proteins and optionally natural flavors and free of any artificial additives. Wherein the ratio of milk fat:milk protein is less than 5.3:1; and wherein the Lumisizer instability index of liquid creamer is less than 10.

Creamers and methods of making same

The present invention relates to beverage products, in particular a liquid natural coconut based creamer composition comprising: coconut; coconut oil; high acyl gellan gum present in an amount ranging from 0.08 to 0.15 wt/wt %; guar gum present in an amount ranging from 0 to 0.5 wt/wt %; pea protein present in an amount ranging from 0.2 to 2 wt/wt %; and buffer.

Liquid coconut-based coffee creamer and method of making the same

The invention relates to a method of producing a shelf stable ready-to-drink beverage product, comprising the steps of: providing an ingredient composition comprising micellar caseins and whey protein, having a total protein concentration of 1.5-8 wt. %, and wherein the composition has a casein to whey protein ratio of 90/10-60/40, adding divalent cations to provide a concentration of 3-20 mM free divalent cations in the ingredient composition, and 0.025-0.3 wt % of a stabilizing system comprising hydrocolloids, and subsequently heat treating the ingredient composition at ultra high temperature (UHT) at 135-150&#xb0; C. for 3-30 s to form agglomerated proteins comprising casein and beta-lactoglobulin from the whey protein, the agglomerates having a size of 5-30 microns mean diameter D(4,3) as measured by laser diffraction. The invention also relates to a shelf stable ready-to-drink beverage product comprising aggregated proteins comprising micellar caseins and whey protein aggregates, wherein the product has a pH of 6.6-7.2, 1.5-8.0 wt. % milk proteins, a casein to whey protein ratio of 90/10-60/40, and a concentration of 3-20 mM divalent cations, and the aggregates are of 5-30 microns mean diameter D(4,3) as measured by laser diffraction.

Beverage product with free divalent cations protein aggregation and a method producing thereof

A coffee beverage in a container wherein same may be foamed by shaking to provide a pleasant aerated texture/mouthfeel.

Packaged ambient coffee beverage with aerated texture upon hand shaking

The present invention relates to clean label beverage products. In particular, the invention is concerned with combination of a protein system induced by controlled aggregation of milk proteins and only one hydrocolloid, high acyl gellan gum, which imparts outstanding sensory attributes on beverage product, in particular when containing reduced fat/sugar. A method of producing such beverage and the products obtainable from the method are also part of the present invention. The present invention also relates to a RTD coffee beverage.

Ready-to-drink milk based beverages with improved texture and stability

The present invention relates to ready-to-drink cocoa milk beverage products. In particular, the invention is concerned with a protein system induced by controlled aggregation of milk proteins which imparts outstanding sensory attributes and improved physical stability of the beverage products, in particular when containing low fat and/or low sugar. A method ofproducing such beverage and the products obtainable from the method are also part of the present invention.

Shelf stable RTD cocoa milk beverage with improved texture/mouthfeel and method of making same

Natural premium dairy based creamers for providing whitening and indulgent texture/mouthfeel of beverage and food products are provided. The creamers have good stability for 4 months at refrigeration, high whitening capacity and a pleasant mouthfeel when added to beverage or food, while being free from artificial additives. In a general embodiment, the present disclosure provides a creamer free of any artificial additives and comprising added sugar, milk fat, optionally vegetable oil, milk proteins including sweet buttermilk powder, gellan gum and optionally guar gum, and optionally natural flavors.

Natural dairy based creamers and method of making the same

The present invention relates to beverage products. In particular, the invention is concerned with a protein system induced by controlled aggregation of milk proteins which imparts outstanding sensory attributes on beverage product, in particular when containing low fat and/or low sugar. A method of producing such beverage and the products obtainable from the method are also part of the present invention.

Ready-to-drink milk beverages with improved texture/mouthfeel by controlled protein aggregation, and method of making thereof

A container stores a main liquid component that contains a dissolved gas, preferably nitrous oxide, separately from a foam initiator component that is at least one of a powder, a liquid or a concentrate. A dispensing part of the container, such as a dispensing lid, can contain the foam initiator component. The foam initiator component is dispersed and dissolved into the main liquid component to form a foaming ready to drink beverage. The foam initiator component comprises a portion of the ingredients of the ready to drink beverage. Combination of the foam initiator component with the main liquid component not only results in foam generation in the container without any mechanical energy input additional to the opening of the container but also forms the ready to drink beverage.

Self-foaming ready to drink beverages

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.

Packaged ambient dairy beverage

The present invention relates to a creamer composition, e.g. for use for addition into a coffee beverage, having good physical and chemical stability, in particular the invention relates to a liquid creamer composition including protein, oleosomes and optionally oil. The invention also relates to a beverage composition including the liquid creamer composition, and a method of making it.

Liquid creamer composition comprising oleosomes as replacement for oil and method of using same

Ready to drink beverages are provided. In a general embodiment, the present disclosure provides a ready to drink high-protein chocolate beverage including a protein component, a cocoa component, and a stabilizing system. The protein component may be present in an amount from about 4% to about 12% by weight of the beverage. The stabilizing system includes sodium hexamethaphosphate and a hydrocolloid component.

Ready to drink beverages and methods of making thereof

An oil-free, non-dairy, shelf-stable liquid whitening composition having a whitening agent and a stabilizing system is disclosed. The stabilizing system includes a hydrocolloid component, preferably of a blend of microcrystalline cellulose (MCC), carboxymethylcellulose (CMC) and carrageenans, in an amount sufficient to suspend the whitening agent both in the liquid whitening composition and in an aqueous media to which the liquid whitening composition is added; and a buffer to ensure sensory quality. The stabilizing system maintains the liquid whitening composition in a homogeneous state in the composition for at least about 9 months at ambient temperatures, and further maintains the whitening composition in suspension when added to the aqueous media.

Oil-free shelf stable liquid creamers

Growing community of inventors

Danbury, CT, United States of America

Alexander A Sher