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

Patent metadata

Field	Value
Publication number	US-11259537-B2
Application number	US-201716462747-A
Country	US
Kind code	B2
Filing date	Dec 18, 2017
Priority date	Dec 19, 2016
Publication date	Mar 1, 2022
Grant date	Mar 1, 2022

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.

First claim

The invention claimed is:

1. A method of producing a ready-to-drink beverage product, the method comprising:
providing an ingredient composition comprising micellar caseins and whey protein, the ingredient composition having a total protein concentration of 1.5-8 wt. %, and the ingredient composition has a micellar caseins to whey protein ratio of 90/10-60/40;
adding a source of divalent cations to the ingredient composition to provide a concentration of 3-20 mM free divalent cations in the ingredient composition, and adding 0.025-0.3 wt % of a stabilizing system comprising a hydrocolloid to the ingredient composition; and
subsequently heat treating the ingredient composition at an ultra-high temperature (UHT) of 135-150° C. for 3-30 s to form agglomerated proteins comprising casein and beta-lactoglobulin from the whey protein, the agglomerated proteins having a size of 5-30 microns mean diameter D (4,3) as measured by laser diffraction.

2. The method according to claim 1 , wherein the ingredient composition is subjected to a homogenization, and the homogenization is before the heat treating of the ingredient composition.

3. The method according to claim 1 , wherein the divalent cations are selected from the group consisting of Ca 2+ , Mg 2+ , and combinations thereof.

4. The method according to claim 1 , wherein the free divalent cations concentration is 4-8 mM.

5. The method according to claim 1 , wherein the source of divalent cations is selected from the group consisting of calcium chloride, calcium lactate, calcium lactate pentahydrate, calcium gluconate, calcium acetate, calcium fumarate, calcium malate, calcium phosphate, fractionated calcium from milk source, and combinations thereof.

6. The method according to claim 1 , wherein the ingredient composition comprises sucrose.

7. The method according to claim 1 , wherein the hydrocolloid in the stabilizing system is selected from the group consisting of gellan gum, guar gum, locust bean gum, acacia gum, pectin and combinations thereof.

8. The method according to claim 1 , wherein the agglomerated proteins have a particle size of 5-30 microns mean diameter D (4,3) as measured by laser diffraction.

9. The method according to claim 1 , wherein the ingredient composition comprises from 0-4 wt. % milk fat.

10. The method according to claim 1 , wherein the micellar caseins and/or the whey protein in the ingredient composition are provided in a form selected from the group consisting of raw milk, pasteurized milk, low and medium heat concentrated milk, low and medium heat milk powder, low and medium heat milk protein concentrate, buttermilk, low and medium heat milk protein isolate or milk powder, whey protein concentrate, whey protein isolate, sweet whey, acid whey, demineralized whey, beta-lactoglobulin and combinations thereof.

11. The method according to claim 1 , wherein the whey protein is not denatured.

12. The method according to claim 1 , wherein the agglomerated proteins have a particle size of 6-15 microns mean diameter D (4,3) as measured by laser diffraction.

Assignees

• Nestec Sa
• Nestle Sa

Inventors

• Sher Alexander A
• Ye Yubin
• Schneider Margaret
• Rousset Philippe
• Vaghela Madansinh Nathusinh

Classifications

• A23B11/12 Primary

  by heating (by irradiation, e.g. by microwaves A23B11/16) · CPC title

• A23B70/30

  by heating · CPC title

• A23L2/38

  Other non-alcoholic beverages (drinks from legumes A23L11/60) · CPC title

• A23L29/238

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

• A23L2/58

  Colouring agents · CPC title