Process for making a multiphase jellified beverage composition

Patent metadata

Field	Value
Publication number	US-10111450-B2
Application number	US-201013505171-A
Country	US
Kind code	B2
Filing date	Oct 25, 2010
Priority date	Oct 28, 2009
Publication date	Oct 30, 2018
Grant date	Oct 30, 2018

Abstract

The present invention is directed to a process for producing a water, juice, and/or milk-based ready-to-drink jellified product comprising at least two separate homogeneous gel masses, wherein adjacent separate gel masses have different gel strengths, characterized in that it comprises the steps of in order: (i) separately preparing at least two liquefied gel compositions, each comprising an aqueous, and/or juicy, and/or dairy base, mixed with carrageenan and galactomannan, (ii) separately preheating each of the compositions, (iii) separately mixing each of the liquefied gel compositions, (iv) separately cooling down each of the liquefied gel compositions, while keeping a constant agitation of the mass of each of the liquefied gel compositions, (vi) sequentially dosing each of the liquefied gel compositions into a container.

First claim

The invention claimed is:

1. A process comprising the steps of, in order:
providing a water, juice, and/or milk-based jellified product comprising at least two separate homogeneous gel masses, each of the separate homogeneous gel masses comprising carrageenan and galactomannan, wherein adjacent separate gel masses have different gel strengths between 10 and 400 g; and
manually shaking the product for a period of time sufficient to break the weakest gel mass into particles to form a jellified ready-to-drink beverage.

2. The process according to claim 1 , wherein at least one of the gel masses has a viscosity at 8° C. that is lower than 1000 mPa·s, measured with a Brookfield viscosimeter.

3. The process according to claim 1 , wherein the gel strengths of adjacent gel masses in the product, at room temperature, when the product is fully jellified, differ by at least 50%.

4. The process according to claim 1 , wherein the gel strengths of adjacent gel masses in the product, at room temperature, when the product is fully jellified, differ by at least 25%.

5. The process according to claim 1 , wherein the gel strengths of adjacent gel masses in the product, at room temperature, when the product is fully jellified, differ by at least 10%.

6. The process according to claim 1 , wherein the carrageenan and the galactomannan are the only gelling agents in the ready-to-drink beverage.

Assignees

• Bisson Jean Pierre
• Delort Jean Marc
• Marcout Anne
• Nestec Sa

Inventors

• Bisson Jean-Pierre
• Delort Jean-Marc
• Marcout Anne

Classifications

• A23L29/238

  from seeds, e.g. locust bean gum or guar gum (starch A23L29/212; pectin A23L29/231) · CPC title

• A23V2002/00

  Food compositions, function of food ingredients or processes for food or foodstuffs · CPC title

• A23L2/52

  Adding ingredients (adding preservatives A23B70/10) · CPC title

• A23C9/1544

  Non-acidified gels, e.g. custards, creams, desserts, puddings, shakes or foams, containing eggs or thickening or gelling agents other than sugar; Milk products containing natural or microbial polysaccharides, e.g. cellulose or cellulose derivatives; Milk products containing nutrient fibres · CPC title

• A23L29/256

  from seaweeds, e.g. alginates, agar or carrageenan · CPC title