The patent badge is an abbreviated version of the USPTO patent document. The patent badge does contain a link to the full patent document.

The patent badge is an abbreviated version of the USPTO patent document. The patent badge covers the following: Patent number, Date patent was issued, Date patent was filed, Title of the patent, Applicant, Inventor, Assignee, Attorney firm, Primary examiner, Assistant examiner, CPCs, and Abstract. The patent badge does contain a link to the full patent document (in Adobe Acrobat format, aka pdf). To download or print any patent click here.

Date of Patent:
Mar. 01, 2022

Filed:

Dec. 18, 2017
Applicant:

Nestec S.a., Vevey, CH;

Inventors:

Alexander A. Sher, Dublin, OH (US);

Yubin Ye, Dublin, OH (US);

Margaret Schneider, Dublin, OH (US);

Philippe Rousset, Dublin, OH (US);

Madansinh Nathusinh Vaghela, Macedonia, OH (US);

Assignee:
Attorney:
Primary Examiner:
Int. Cl.
CPC ...
A23C 9/15 (2006.01); A23L 29/231 (2016.01); A23L 29/281 (2016.01); A23L 29/238 (2016.01); A23L 29/25 (2016.01); A23L 29/269 (2016.01); A23C 9/152 (2006.01); A23C 9/154 (2006.01); A23C 21/06 (2006.01); A23L 2/66 (2006.01);
U.S. Cl.
CPC ...
A23C 9/1512 (2013.01); A23C 9/154 (2013.01); A23C 9/1522 (2013.01); A23C 21/06 (2013.01); A23L 2/66 (2013.01); A23L 29/231 (2016.08); A23L 29/238 (2016.08); A23L 29/25 (2016.08); A23L 29/272 (2016.08); A23L 29/281 (2016.08);
Abstract

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° 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.


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