Societe Des Produits Nestle S.a.

Nestec S.a.

Philippe Rousset

Alexander A Sher

Madansinh Nathusinh Vaghela

Helen Gillian Anantharaman

Virginie Kapchie

Yubin Ye

Margaret Schneider

Veena Prabhakar

Xiaoping Fu

Maxime Saffon

Jun-Tse Fu

Guillermo E Napolitano

Peter Steffes

Valerie Jean Bailey

Lu Wang

Guadalupe Del Carmen Aldape Farias

Jun-Tse Ray Fu

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 the creamers comprising plant oil and plant proteins, and being further characterized in that the creamers comprise baking soda and citrus fruit juice concentrate, wherein the citrus fruit juice concentrate comprises acid component comprising citric acid and malic acid.

Natural creamer with high tolerance to acidity and minerals in beverage

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

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

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 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

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Dublin, OH, United States of America

Philippe Rousset