Stabilizer system for a ready-to-drink whole grain beverage

Patent metadata

Field	Value
Publication number	US-9414622-B2
Application number	US-201113179187-A
Country	US
Kind code	B2
Filing date	Jul 8, 2011
Priority date	Jul 8, 2010
Publication date	Aug 16, 2016
Grant date	Aug 16, 2016

Abstract

A stabilizer system for use in a whole grain beverage containing carboxymethylcellulose (CMC), xanthan gum and gellan gum. In one aspect of the present invention, the stabilizer system includes about 5 to 20% gellan gum, about 1 to 10% xanthan gum, and about 50 to 90% CMC. The stabilizer system may be used in milk-based or juice-based whole grain beverages.

First claim

What is claimed is:

1. A beverage comprising,
about 0.01 to 8% by total weight of the beverage of whole grain flour wherein the whole grain flour consists of whole oat flour;
0.01 to 99% by total weight of the beverage of a milk-based component selected from the group consisting of condensed milk, skim milk, steamed milk, whole milk, powder skim milk, powder whole milk, 2% fat milk, 2% powder milk and mixtures thereof; and
a stabilizer system wherein the stabilizer system consists of a blend of about 0.01 to 0.05% xanthan gum, about 0.01 to 0.05% gellan gum and about 0.1 to 0.5% carboxymethylcellulose per total weight of the beverage, wherein the stabilizer system constitutes the only stabilizers present in the beverage;
wherein the stabilizer system is present in an amount ranging from about 0.05% to about 3% by total weight of the beverage; and wherein the beverage has an average shelf life of about 12 months when stored at a temperature of about 25° C.

2. The beverage of claim 1 wherein the stabilizer system is present in an amount of about 0.4% by weight based on total weight of the beverage.

3. The beverage of claim 1 wherein the milk-based component is condensed skim milk.

4. The beverage of claim 1 further comprising sucrose and sodium chloride.

5. The beverage of claim 1 comprising about 0.025% gellan gum, about 0.25% carboxymethylcellulose and about 0.030% xanthan gum per total weight of the beverage.

6. A beverage comprising,
about 0.01 to 8% by total weight of the beverage of whole grain flour wherein the whole grain flour consists of whole oat flour;
0.01 to 99% by total weight of the beverage of a juice-based component; and
a stabilizer system wherein the stabilizer system consists of a blend of about 0.01 to 0.5% xanthan gum, about 0.01 to 0.05% gellan gum and about 0.1 to 0.05% carboxymethylcellulose per total weight of the beverage, wherein the stabilizer system constitutes the only stabilizers present in the beverage;
wherein the stabilizer system is present in an amount ranging from about 0.05% to about 3% by total weight of the beverage; and wherein the beverage has an average shelf life of about 12 months when stored at a temperature of about 25° C.

7. The beverage of claim 6 wherein the stabilizer system is present in an amount of about 0.4% by weight based on total weight of the beverage.

8. The beverage of claim 6 wherein the juice-based component is selected from the group consisting of apple, grape, pomegranate, raspberry, mango, strawberry, grapefruit, orange, carrot, beet, spinach, cucumber, tomato and mixtures thereof and is present in amount of about 1-99% by weight based on the total weight of the beverage.

9. The beverage of claim 6 further comprising sucrose and sodium chloride.

10. The beverage of claim 6 comprising about 0.025% gellan gum, about 0.25% carboxymethylcellulose and about 0.030% xanthan gum per total weight of the beverage.

Assignees

• Pereyra Ricardo
• Mutilangi William
• Pepsico Inc

Inventors

• Pereyra Ricardo
• Mutilangi William

Classifications

• A23L7/10

  Cereal-derived products · CPC title

• A23V2002/00

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

• A23L2/02

  containing fruit or vegetable juices · CPC title

• A23L29/272

  Gellan · CPC title

• A23L2/62

  Clouding agents; Agents to improve the cloud-stability · CPC title