CN110769695A - 具有改善的质地/口感的奶精及其制备方法 - Google Patents
具有改善的质地/口感的奶精及其制备方法 Download PDFInfo
- Publication number
- CN110769695A CN110769695A CN201880039423.0A CN201880039423A CN110769695A CN 110769695 A CN110769695 A CN 110769695A CN 201880039423 A CN201880039423 A CN 201880039423A CN 110769695 A CN110769695 A CN 110769695A
- Authority
- CN
- China
- Prior art keywords
- creamer
- range
- oil
- liquid
- composition
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 238000000034 method Methods 0.000 title claims description 5
- 239000007788 liquid Substances 0.000 claims abstract description 60
- 239000000203 mixture Substances 0.000 claims abstract description 40
- 235000013361 beverage Nutrition 0.000 claims abstract description 22
- 239000000679 carrageenan Substances 0.000 claims abstract description 13
- 235000010418 carrageenan Nutrition 0.000 claims abstract description 13
- 229940113118 carrageenan Drugs 0.000 claims abstract description 13
- 229920001525 carrageenan Polymers 0.000 claims abstract description 13
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims abstract description 13
- ZNOZWUKQPJXOIG-XSBHQQIPSA-L [(2r,3s,4r,5r,6s)-6-[[(1r,3s,4r,5r,8s)-3,4-dihydroxy-2,6-dioxabicyclo[3.2.1]octan-8-yl]oxy]-4-[[(1r,3r,4r,5r,8s)-8-[(2s,3r,4r,5r,6r)-3,4-dihydroxy-6-(hydroxymethyl)-5-sulfonatooxyoxan-2-yl]oxy-4-hydroxy-2,6-dioxabicyclo[3.2.1]octan-3-yl]oxy]-5-hydroxy-2-( Chemical compound O[C@@H]1[C@@H](O)[C@@H](OS([O-])(=O)=O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H]2OC[C@H]1O[C@H](O[C@H]1[C@H]([C@@H](CO)O[C@@H](O[C@@H]3[C@@H]4OC[C@H]3O[C@H](O)[C@@H]4O)[C@@H]1O)OS([O-])(=O)=O)[C@@H]2O ZNOZWUKQPJXOIG-XSBHQQIPSA-L 0.000 claims abstract description 12
- 229920002907 Guar gum Polymers 0.000 claims abstract description 8
- 239000000665 guar gum Substances 0.000 claims abstract description 8
- 235000010417 guar gum Nutrition 0.000 claims abstract description 8
- 229960002154 guar gum Drugs 0.000 claims abstract description 8
- 235000013365 dairy product Nutrition 0.000 claims abstract description 6
- 229940071162 caseinate Drugs 0.000 claims abstract description 5
- -1 tartrate ester Chemical class 0.000 claims abstract description 5
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims abstract description 3
- 229940095064 tartrate Drugs 0.000 claims abstract description 3
- 235000013353 coffee beverage Nutrition 0.000 claims description 28
- 239000003921 oil Substances 0.000 claims description 16
- 235000019198 oils Nutrition 0.000 claims description 16
- 240000007154 Coffea arabica Species 0.000 claims description 15
- 235000016213 coffee Nutrition 0.000 claims description 15
- 238000002156 mixing Methods 0.000 claims description 10
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid group Chemical group C(CCCCCCC\C=C/CCCCCCCC)(=O)O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 claims description 10
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 9
- 229930006000 Sucrose Natural products 0.000 claims description 9
- 239000005720 sucrose Substances 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 239000004615 ingredient Substances 0.000 claims description 8
- 235000003599 food sweetener Nutrition 0.000 claims description 7
- 235000000346 sugar Nutrition 0.000 claims description 7
- 239000003765 sweetening agent Substances 0.000 claims description 7
- 244000269722 Thea sinensis Species 0.000 claims description 6
- 235000013616 tea Nutrition 0.000 claims description 6
- 244000299461 Theobroma cacao Species 0.000 claims description 5
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 claims description 5
- 239000001527 calcium lactate Substances 0.000 claims description 5
- 229960002401 calcium lactate Drugs 0.000 claims description 5
- 235000011086 calcium lactate Nutrition 0.000 claims description 5
- ZPWVASYFFYYZEW-UHFFFAOYSA-L dipotassium hydrogen phosphate Chemical compound [K+].[K+].OP([O-])([O-])=O ZPWVASYFFYYZEW-UHFFFAOYSA-L 0.000 claims description 4
- 108010076119 Caseins Proteins 0.000 claims description 3
- 102000011632 Caseins Human genes 0.000 claims description 3
- 229930091371 Fructose Natural products 0.000 claims description 3
- 239000005715 Fructose Substances 0.000 claims description 3
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 3
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 3
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 3
- 239000008103 glucose Substances 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 claims description 3
- 229940080237 sodium caseinate Drugs 0.000 claims description 3
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 claims description 2
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims description 2
- 235000019485 Safflower oil Nutrition 0.000 claims description 2
- 235000019486 Sunflower oil Nutrition 0.000 claims description 2
- 239000000828 canola oil Substances 0.000 claims description 2
- 235000019519 canola oil Nutrition 0.000 claims description 2
- 235000019219 chocolate Nutrition 0.000 claims description 2
- 238000001816 cooling Methods 0.000 claims description 2
- 239000008101 lactose Substances 0.000 claims description 2
- 239000003813 safflower oil Substances 0.000 claims description 2
- 235000005713 safflower oil Nutrition 0.000 claims description 2
- 239000003549 soybean oil Substances 0.000 claims description 2
- 235000012424 soybean oil Nutrition 0.000 claims description 2
- 230000001954 sterilising effect Effects 0.000 claims description 2
- 239000002600 sunflower oil Substances 0.000 claims description 2
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 2
- 239000008158 vegetable oil Substances 0.000 claims description 2
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 claims 1
- 239000006172 buffering agent Substances 0.000 claims 1
- 108010033929 calcium caseinate Proteins 0.000 claims 1
- 239000001508 potassium citrate Substances 0.000 claims 1
- 229960002635 potassium citrate Drugs 0.000 claims 1
- QEEAPRPFLLJWCF-UHFFFAOYSA-K potassium citrate (anhydrous) Chemical compound [K+].[K+].[K+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O QEEAPRPFLLJWCF-UHFFFAOYSA-K 0.000 claims 1
- 235000011082 potassium citrates Nutrition 0.000 claims 1
- 235000020186 condensed milk Nutrition 0.000 abstract description 2
- 239000000047 product Substances 0.000 description 18
- 239000003995 emulsifying agent Substances 0.000 description 10
- 238000011156 evaluation Methods 0.000 description 10
- 239000000796 flavoring agent Substances 0.000 description 10
- 230000001953 sensory effect Effects 0.000 description 10
- 235000019634 flavors Nutrition 0.000 description 8
- 238000009775 high-speed stirring Methods 0.000 description 8
- 239000003381 stabilizer Substances 0.000 description 8
- 238000005191 phase separation Methods 0.000 description 7
- 238000001879 gelation Methods 0.000 description 6
- 238000003860 storage Methods 0.000 description 6
- 239000000416 hydrocolloid Substances 0.000 description 4
- 235000013336 milk Nutrition 0.000 description 4
- 239000008267 milk Substances 0.000 description 4
- 210000004080 milk Anatomy 0.000 description 4
- 235000021580 ready-to-drink beverage Nutrition 0.000 description 4
- 235000013618 yogurt Nutrition 0.000 description 4
- 235000009470 Theobroma cacao Nutrition 0.000 description 3
- 238000005189 flocculation Methods 0.000 description 3
- 230000016615 flocculation Effects 0.000 description 3
- 238000005057 refrigeration Methods 0.000 description 3
- 238000004062 sedimentation Methods 0.000 description 3
- 230000000087 stabilizing effect Effects 0.000 description 3
- 230000002087 whitening effect Effects 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 2
- 235000019568 aromas Nutrition 0.000 description 2
- OGBUMNBNEWYMNJ-UHFFFAOYSA-N batilol Chemical class CCCCCCCCCCCCCCCCCCOCC(O)CO OGBUMNBNEWYMNJ-UHFFFAOYSA-N 0.000 description 2
- 239000000872 buffer Substances 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 235000020965 cold beverage Nutrition 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 150000002148 esters Chemical class 0.000 description 2
- 235000012171 hot beverage Nutrition 0.000 description 2
- 230000003993 interaction Effects 0.000 description 2
- 235000014666 liquid concentrate Nutrition 0.000 description 2
- 235000013615 non-nutritive sweetener Nutrition 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 239000004482 other powder Substances 0.000 description 2
- 238000009928 pasteurization Methods 0.000 description 2
- 239000000049 pigment Substances 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 239000002002 slurry Substances 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- ASWBNKHCZGQVJV-UHFFFAOYSA-N (3-hexadecanoyloxy-2-hydroxypropyl) 2-(trimethylazaniumyl)ethyl phosphate Chemical compound CCCCCCCCCCCCCCCC(=O)OCC(O)COP([O-])(=O)OCC[N+](C)(C)C ASWBNKHCZGQVJV-UHFFFAOYSA-N 0.000 description 1
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- 235000016795 Cola Nutrition 0.000 description 1
- 235000011824 Cola pachycarpa Nutrition 0.000 description 1
- 239000004150 EU approved colour Substances 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 208000036626 Mental retardation Diseases 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 239000008122 artificial sweetener Substances 0.000 description 1
- 235000021311 artificial sweeteners Nutrition 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 235000021028 berry Nutrition 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000007844 bleaching agent Substances 0.000 description 1
- 235000014171 carbonated beverage Nutrition 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 235000008504 concentrate Nutrition 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 229910000396 dipotassium phosphate Inorganic materials 0.000 description 1
- 235000019797 dipotassium phosphate Nutrition 0.000 description 1
- BNIILDVGGAEEIG-UHFFFAOYSA-L disodium hydrogen phosphate Chemical compound [Na+].[Na+].OP([O-])([O-])=O BNIILDVGGAEEIG-UHFFFAOYSA-L 0.000 description 1
- 229910000397 disodium phosphate Inorganic materials 0.000 description 1
- 235000019800 disodium phosphate Nutrition 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 235000021001 fermented dairy product Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000008123 high-intensity sweetener Substances 0.000 description 1
- 229960004903 invert sugar Drugs 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 239000012263 liquid product Substances 0.000 description 1
- 235000021577 malt beverage Nutrition 0.000 description 1
- 230000003340 mental effect Effects 0.000 description 1
- 235000020124 milk-based beverage Nutrition 0.000 description 1
- 235000021096 natural sweeteners Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000019533 nutritive sweetener Nutrition 0.000 description 1
- 229940006093 opthalmologic coloring agent diagnostic Drugs 0.000 description 1
- 229920000136 polysorbate Polymers 0.000 description 1
- 229940068965 polysorbates Drugs 0.000 description 1
- 239000011736 potassium bicarbonate Substances 0.000 description 1
- 235000015497 potassium bicarbonate Nutrition 0.000 description 1
- 229910000028 potassium bicarbonate Inorganic materials 0.000 description 1
- TYJJADVDDVDEDZ-UHFFFAOYSA-M potassium hydrogencarbonate Chemical compound [K+].OC([O-])=O TYJJADVDDVDEDZ-UHFFFAOYSA-M 0.000 description 1
- LWIHDJKSTIGBAC-UHFFFAOYSA-K potassium phosphate Substances [K+].[K+].[K+].[O-]P([O-])([O-])=O LWIHDJKSTIGBAC-UHFFFAOYSA-K 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 235000017557 sodium bicarbonate Nutrition 0.000 description 1
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 1
- 239000001488 sodium phosphate Substances 0.000 description 1
- 229940080352 sodium stearoyl lactylate Drugs 0.000 description 1
- ODFAPIRLUPAQCQ-UHFFFAOYSA-M sodium stearoyl lactylate Chemical compound [Na+].CCCCCCCCCCCCCCCCCC(=O)OC(C)C(=O)OC(C)C([O-])=O ODFAPIRLUPAQCQ-UHFFFAOYSA-M 0.000 description 1
- 235000014214 soft drink Nutrition 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 150000003899 tartaric acid esters Chemical class 0.000 description 1
- 235000015192 vegetable juice Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
- A23L9/20—Cream substitutes
- A23L9/22—Cream substitutes containing non-milk fats but no proteins other than milk proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
- A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
- A23C11/04—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing non-milk fats but no non-milk proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
- A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
- A23C11/08—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing caseinates but no other milk proteins nor milk fats
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/163—Liquid or semi-liquid tea extract preparations, e.g. gels, liquid extracts in solid capsules
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/24—Extraction of coffee; Coffee extracts; Making instant coffee
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/24—Extraction of coffee; Coffee extracts; Making instant coffee
- A23F5/243—Liquid, semi-liquid or non-dried semi-solid coffee extract preparations; Coffee gels; Liquid coffee in solid capsules
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/36—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the fats used
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/40—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/56—Cocoa products, e.g. chocolate; Substitutes therefor making liquid products, e.g. for making chocolate milk drinks and the products for their preparation, pastes for spreading, milk crumb
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Inorganic Chemistry (AREA)
- Nutrition Science (AREA)
- Dispersion Chemistry (AREA)
- Molecular Biology (AREA)
- Dairy Products (AREA)
- Tea And Coffee (AREA)
- Non-Alcoholic Beverages (AREA)
- Confectionery (AREA)
Abstract
本发明涉及饮料产品,具体地涉及具有与甜炼乳或酸奶样类似的质地的液体非乳品奶精组合物。所述组合物包含10重量/重量%至16重量/重量%范围内的油;1.5重量/重量%至2.2重量/重量%范围内的酪蛋白酸盐;0.13重量/重量%至0.3重量/重量%范围内的甘油单酯/甘油二酯;0.4重量/重量%至0.8重量/重量%范围内的单甘油的酒石酸酯;0.06重量/重量%至0.09重量/重量%范围内的κ‑角叉菜胶;0.05重量/重量%至0.11重量/重量%范围内的ι‑角叉菜胶;和0.1重量/重量%至0.4重量/重量%范围内的瓜耳胶。
Description
技术领域
本发明涉及咖啡奶精及其生产方法。更具体地讲,本公开涉及具有改善的质地/口感的奶精。
背景技术
奶精广泛用作热饮料和冷饮料诸如例如咖啡、可可、茶等的增白剂。它们常常用于替代奶和/或乳制奶油。奶精可添加各种不同调味剂,并且提供口感、稠度以及更顺滑的质地。奶精可呈液体或粉末形式。液体奶精可预期储存于环境温度下或在冷藏下,并且应在储存期间为稳定的而无相分离、乳油化、胶凝和沉降。奶精还应随时间推移保持恒定的粘度。当加入到冷饮料或热饮料诸如咖啡或茶时,奶精应当快速溶解,提供良好增白能力,并且保持稳定而无凝絮和/或沉降,同时提供绝佳的味道和口感。口感(也可称为丰厚度、质地或乳脂感)通常由奶精中存在的油乳剂来提供。
因此,至关重要的是,不仅要增强具有奶精的咖啡的质地/口感,而且还要使稳定的液体咖啡奶精保持原样,不影响奶精在货架期内的稳定性(对于无菌产品,在冷藏和环境温度下货架期为至少6个月)。
之前用来增加液体奶精的质地/口感的所有尝试都具有以下缺点:
-液体奶精的高粘度导致较差的从瓶中倾倒能力
-倾倒期间滴回液体流
-货架期期间发生相分离(胶凝、浆液形成)
本发明涉及储存稳定的非乳品无菌包装的液体奶精的稳定体系和组合物,并且涉及其制备方法。
发明内容
本发明现在通过提供具有增强或改善的感官特性的稳定饮料组合物来解决上述问题。
在一个实施方案中,本发明的奶精是具有酸奶样质地或甜炼乳样质地的延长货架期(ESL)液体奶精,其通过油、蛋白质、碳水化合物和任选的甜味剂、风味剂的相互作用形成,并且通过使用含有水性胶体和乳化剂的组合的复杂体系来稳定。
在另一个实施方案中,本发明的奶精是具有酸奶样质地或甜炼乳样质地的无菌的储存稳定的液体奶精,其通过油、蛋白质、碳水化合物和任选的甜味剂、风味剂的相互作用形成,并且通过使用含有水性胶体和乳化剂的组合的复杂体系来稳定。
在第一方面,本发明涉及组合物,该组合物包含10至16重量/重量%范围内的油;1.5重量/重量%至2.2重量/重量%范围内的酪蛋白酸盐;0.13重量/重量%至0.3重量/重量%范围内的甘油单酯/甘油二酯;0.4重量/重量%至0.8重量/重量%范围内的单甘油的酒石酸酯;0.06重量/重量%至0.09重量/重量%范围内的κ-角叉菜胶;0.05重量/重量%至0.11重量/重量%范围内的ι-角叉菜胶;和0.1重量/重量%至0.4重量/重量%范围内的瓜耳胶。
在一个方面,本发明涉及具有酸奶样质地的奶精,其包含0.1重量/重量%至0.3重量/重量%范围内的乳酸钙。
在一个实施方案中,无菌奶精在20℃下储存稳定至少6个月,在30℃下储存稳定3个月,并且在38℃下储存稳定1个月。
奶精能够易于分散在咖啡中,在热和冷的酸性环境中稳定,没有絮凝、破乳、脱油、絮结和沉降。奶精当加入到咖啡或茶或其它液体产品中时,其提供改善的口感、浓郁的稠度、顺滑的质地,以及良好的风味(在储存时间期间不产生异味)。
虽然本发明公开了咖啡奶精、奶精的用途,但不限于仅咖啡应用。例如,奶精也可用于其它饮料,诸如茶或可可,或者与谷类食物或浆果一起使用,在许多烹饪应用中,奶精也可用于汤等。
本发明的产品即使在使用非常低水平的脂肪时也具有优异的感官特性,特别是在质地和口感方面。此外,本发明的产品在产品货架期期间显示出良好的稳定性。
本发明的另一方面涉及制备奶精的方法,该方法包括:(i)在高剪切混合下将如上定义的除油之外的成分溶于热水中;(ii)在高剪切混合下将油加入到步骤(i)的混合物中;(iii)在70℃至85℃范围内的温度下对组合物进行匀化;(iv)在138℃至147℃下使用超高温(UHT)处理对组合物进行灭菌;(v)在70℃至85℃范围内的温度下对组合物进行匀化;以及(vi)在无菌条件下冷却和灌装奶精。
具体实施方式
在下面的描述中,除非另外指明,否则%值为重量/重量%。
有利且出乎意料的是,发现水性胶体质构化/稳定体系成分的独特组合改善了饮料的质地/口感,并且当奶精加入到咖啡中时提供令人愉悦的顺滑乳脂味道。
此外,奶精在货架期期间还具有良好的物理化学稳定性。新型水性胶体质构化/稳定体系包含0.06重量/重量%至0.09重量/重量%范围内的κ-角叉菜胶;0.05重量/重量%至0.11重量/重量%范围内的ι-角叉菜胶;和0.1重量/重量%至0.4重量/重量%范围内的瓜耳胶。在上述范围之外使用水性胶体导致胶凝或相分离(例如,浆液、乳油化)。以下提供了在该范围内和该范围之外的示例。
在本发明的一个实施方案中,奶精包含在奶精组合物的10重量/重量%至16重量/重量%范围内的高油酸油。
为了最佳口感和物理化学特性,并且当加入到热咖啡中时,奶精组合物包含介于奶精的约10重量/重量%和16重量/重量%之间的油。优选地,所述油包含选自以下的植物油:高油酸卡诺拉油、高油酸大豆油、高油酸葵花油、高油酸红花油或它们的组合。
在本发明的一个实施方案中,奶精包含在所述奶精的1.5重量/重量%至2.2重量/重量%范围内的酪蛋白酸盐。
在本发明的另一个实施方案中,奶精包含:
在所述奶精的0重量/重量%至40重量/重量%范围内的糖,所述糖包含蔗糖、乳糖、葡萄糖、果糖、甜味剂和/或组合。
在本发明的另一个实施方案中,奶精包含所述奶精的约0.0003重量/重量%至约10重量/重量%的量的甜味剂。
术语“甜味剂”是另一种类型的糖,其包含其它植物来源的营养性和非营养性甜味剂,以及化学合成的非营养性高强度甜味剂。
液体饮料组合物和产品
根据本发明的饮料组合物包含如本发明中所述的奶精,并且可为任何饮料组合物,诸如例如饮料,例如咖啡饮料、可可或巧克力饮料、麦芽饮料、水果或果汁饮料、碳酸饮料、软饮料或含乳饮料;性能营养产品、粉末或即饮型饮料;医疗营养产品;乳制品,例如乳饮料、酸奶或其它发酵乳制品;用于改善思维能力或预防智力下降的产品;或改善皮肤的产品。
饮料或饮料组合物
根据本发明的饮料包含如本发明所述的奶精,并且可呈例如在饮用前与合适的液体例如水或奶混合的液体或液体浓缩物的形式,或可为即饮型饮料。所谓“即饮型饮料”是指不必另外添加液体就可饮用的呈液体形式的饮料。根据本发明的饮料可以包含本领域已知的用于生产饮料的任何其他合适的成分,诸如例如甜味剂,例如糖,诸如转化糖、蔗糖、果糖、葡萄糖或其任何混合物,天然甜味剂或人造甜味剂;香味剂和调味剂,例如水果、可乐、咖啡或茶香味剂和/或调味剂;水果或蔬菜汁或泥;奶;稳定剂;乳化剂;天然色素或人工色素;防腐剂;抗氧化剂,例如抗坏血酸;等等。
如果饮料为液体浓缩物或者即用型或即饮型饮料,则其可经受热处理以延长货架期或产品,例如,通过干馏、UHT(超高温)处理、HTST(高温短时间)巴氏灭菌、批量巴氏灭菌或热灌装。
根据一个具体实施方案,pH由缓冲剂的存在来控制。缓冲剂包括磷酸二钠、磷酸氢二钾、碳酸氢钠或碳酸氢钾或它们的组合。
产品因此可包含稳定剂体系。“稳定剂体系”应理解为有助于饮料产品在货架期、总体质地特性等方面的稳定性的成分的混合物。因此,稳定剂体系可包含对饮料具有物理和功能重要性的任何成分。可用于本发明产品中的稳定剂体系优选包含至少一种乳化剂。在一个实施方案中,乳化剂为0.13重量/重量%至0.3重量/重量%范围内的甘油单酯和甘油二酯以及0.4重量/重量%至0.8重量/重量%范围内的单甘油的酒石酸酯的混合物。
根据另一个具体实施方案,用于本发明产品中的稳定剂体系包含至少一种非天然乳化剂。可使用通常用于饮料中的任何食品级乳化剂。合适的乳化剂包括糖酯、甘油单酯、甘油二酯、甘油单酯和甘油二酯的酯、卵磷脂、溶血卵磷脂、聚山梨酸酯、硬脂酰乳酸钠以及它们的混合物。
该产品还可以包含调味剂或着色剂。它们用量为常规量,可通过任何特定产品配方的常规测试优化。
实施例
本文通过以下非限制性实施例进一步说明本发明。
实施例1:
液体奶精按如下方式制备。
通过将5000g的蔗糖与300g的瓜尔胶、90g的κ-角叉菜胶和80g的ι-角叉菜胶混合在一起来制备瓜尔胶、κ-角叉菜胶和ι-角叉菜胶与蔗糖的干混物。在高速搅拌下将干混物加入到50kg的热水(约70℃)中。然后在连续搅拌下将400g的磷酸氢二钾加入到罐中。
接着,通过将2000g的酪蛋白酸钠混合在一起来制备其它粉末成分的干混物。在高速搅拌下将干混物加入到具有上述稳定剂的热水罐中。在混合约10分钟后,在连续高速搅拌下将乳化剂(250g的Dimodan和750g的Panodan)和300g的乳酸钙加入到罐中。此外,在高速搅拌下加入16kg的油,之后加入25kg的蔗糖。加入另外的水以将总产品量调节至100kg。
将混合物预热并在80℃下在175/35巴压力下匀化。
将混合物进一步加热,并且在143℃下进行UHT处理5秒。
将混合物冷却至80℃并在该温度下在175/35巴下匀化,并且进一步冷却至20℃以下。
将液体奶精无菌灌装到瓶中。所得的液体奶精可无菌填充到任何无菌容器中,诸如例如广口瓶、壶或袋中。将液体奶精在38℃下储存1个月,在30℃下储存3个月,并且在室温和冷藏温度下储存9个月。
由受过训练的专门小组成员判断奶精和具有添加的液体奶精的咖啡饮料的物理化学稳定性和感官特性。在储存期间未发现相分离(乳油化、脱油、大理石纹化等)、胶凝,并且几乎未发现粘度变化。
令人惊奇地发现,该液体奶精具有良好的外观、口感、顺滑的希腊酸奶型质地和良好的风味且无“异”味。此外,该奶精在加入到咖啡时显示出较高的增白能力。
实施例2
通过将5000g的蔗糖与500g的瓜尔胶、70g的κ-角叉菜胶和50g的ι-角叉菜胶混合在一起来制备瓜尔胶、κ-角叉菜胶和ι-角叉菜胶与蔗糖的干混物。在高速搅拌下将干混物加入到50kg的热水(约70℃)中。然后在连续搅拌下将400g的磷酸氢二钾加入到罐中。
接着,通过将2000g的酪蛋白酸钠混合在一起来制备其它粉末成分的干混物。在高速搅拌下将干混物加入到具有上述稳定剂的热水罐中。在混合约10分钟后,在连续高速搅拌下将乳化剂(250g的Dimodan和750g的Panodan)和300g的乳酸钙加入到罐中。此外,在高速搅拌下加入16kg的油,之后加入25kg的蔗糖。加入另外的水以将总产品量调节至100kg。
将混合物预热并在80℃下在175/35巴压力下匀化。
将混合物进一步加热,并且在143℃下进行UHT处理5秒。
将混合物冷却至80℃并在该温度下在175/35巴下匀化,并且进一步冷却至20℃以下。
将液体奶精无菌灌装到瓶中。所得的液体奶精可无菌填充到任何无菌容器中,诸如例如广口瓶、壶或袋中。将液体奶精在38℃下储存1个月,在30℃下储存3个月,并且在室温和冷藏温度下储存9个月。
由受过训练的专门小组成员判断奶精和具有添加的液体奶精的咖啡饮料的物理化学稳定性和感官特性。在储存期间未发现相分离(乳油化、脱油、大理石纹化等)、胶凝,并且几乎未发现粘度变化。
令人惊奇地发现,该液体奶精具有良好的外观、口感、顺滑炼乳浓缩物质地和良好的风味且无“异”味。此外,该奶精在加入到咖啡时显示出较高的增白能力。
实施例3
如实施例1那样制备液体奶精,但使用130g的ι-角叉菜胶。由受过训练的专门小组成员判断液体奶精和具有添加的液体奶精的咖啡饮料的物理化学稳定性和感官特性。感官评价显示瓶子中存在严重的胶凝。
实施例4
如实施例1那样制备液体奶精,但使用40g的ι-角叉菜胶。由受过训练的专门小组成员判断液体奶精和具有添加的液体奶精的咖啡饮料的物理化学稳定性和感官特性。通过感官评价未发现酸奶质地。
实施例5
如实施例1那样制备液体奶精,但使用100g的κ-角叉菜胶。由受过训练的专门小组成员判断液体奶精和具有添加的液体奶精的咖啡饮料的物理化学稳定性和感官特性。感官评价显示严重胶凝。
实施例6
如实施例1那样制备液体奶精,但使用50g的κ-角叉菜胶。由受过训练的专门小组成员判断液体奶精和具有添加的液体奶精的咖啡饮料的物理化学稳定性和感官特性。通过感官评价未发现酸奶质地。
实施例7
如实施例2那样制备液体奶精,但使用130g的ι-角叉菜胶。由受过训练的专门小组成员判断液体奶精和具有添加的液体奶精的咖啡饮料的物理化学稳定性和感官特性。感官评价显示瓶子中存在严重的胶凝。
实施例8
如实施例2那样制备液体奶精,但使用40g的ι-角叉菜胶。由受过训练的专门小组成员判断液体奶精和具有添加的液体奶精的咖啡饮料的物理化学稳定性和感官特性。通过感官评价发现相分离。
实施例9
如实施例2那样制备液体奶精,但使用100g的κ-角叉菜胶。由受过训练的专门小组成员判断液体奶精和具有添加的液体奶精的咖啡饮料的物理化学稳定性和感官特性。感官评价显示严重胶凝。
实施例10
如实施例2那样制备液体奶精,但使用50g的κ-角叉菜胶。由受过训练的专门小组成员判断液体奶精和具有添加的液体奶精的咖啡饮料的物理化学稳定性和感官特性。通过感官评价发现相分离。
实施例11
如实施例1那样制备液体奶精,但使用400g的乳酸钙。由受过训练的专门小组成员判断液体奶精和具有添加的液体奶精的咖啡饮料的物理化学稳定性和感官特性。感官评价显示瓶子中存在严重的胶凝。
实施例12
如实施例1那样制备液体奶精,但使用50g的ι-角叉菜胶。由受过训练的专门小组成员判断液体奶精和具有添加的液体奶精的咖啡饮料的物理化学稳定性和感官特性。通过感官评价未发现酸奶质地。
Claims (11)
1.液体非乳品奶精组合物,所述液体非乳品奶精组合物包含:
10重量/重量%至16重量/重量%范围内的油;
1.5重量/重量%至2.2重量/重量%范围内的酪蛋白酸盐;
0.13重量/重量%至0.3重量/重量%范围内的甘油单酯/甘油二酯;
0.4重量/重量%至0.8重量/重量%范围内的单甘油的酒石酸酯;
0.06重量/重量%至0.09重量/重量%范围内的κ-角叉菜胶;
0.05重量/重量%至0.11重量/重量%范围内的ι-角叉菜胶;和
0.1重量/重量%至0.4重量/重量%范围内的瓜耳胶。
2.根据权利要求1所述的奶精,所述奶精为具有甜炼乳样质地的延长货架期(ESL)或无菌的储存稳定的液体奶精。
3.根据权利要求1所述的奶精,所述奶精为具有酸奶样质地的ESL或无菌的储存稳定的液体奶精。
4.根据权利要求3所述的奶精,所述奶精还包含0.1重量/重量%至0.3重量/重量%范围内的乳酸钙。
5.根据权利要求1所述的奶精,其中所述油为高油酸油,所述高油酸油包括选自以下的植物油:高油酸卡诺拉油、高油酸大豆油、高油酸葵花油、高油酸红花油或它们的组合。
6.根据权利要求1所述的奶精,其中酪蛋白酸盐为酪蛋白酸钠、酪蛋白酸钙或它们的组合。
7.根据权利要求1所述的奶精,所述奶精还包含在所述奶精的0重量/重量%至40重量/重量%范围内的糖,所述糖包含蔗糖、乳糖、葡萄糖、果糖、甜味剂和/或组合。
8.根据权利要求1所述的奶精,所述奶精还包含缓冲剂,所述缓冲剂包含磷酸氢二钾、柠檬酸钾、柠檬酸钠、碳酸氢钠或它们的组合。
9.饮料,所述饮料包含根据前述权利要求中任一项所述的奶精。
10.根据权利要求9所述的饮料,所述饮料为咖啡、茶或巧克力。
11.制备根据权利要求1所述的奶精的方法,所述方法包括:
(i)在高剪切混合下将如权利要求1中定义的除油之外的成分溶于热水中;
(ii)在高剪切混合下将油加入到步骤(i)的混合物中;
(iii)在70℃至85℃范围内的温度下对所述组合物进行匀化;
(iv)在138℃至147℃下使用超高温(UHT)处理对所述组合物进行灭菌;
(v)在70℃至85℃范围内的温度下对所述组合物进行匀化;
以及
(vi)在无菌条件下冷却和灌装所述奶精。
Applications Claiming Priority (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US201762527136P | 2017-06-30 | 2017-06-30 | |
US62/527,136 | 2017-06-30 | ||
PCT/EP2018/066324 WO2019002031A1 (en) | 2017-06-30 | 2018-06-20 | IMPROVED MOUTH TEXTURE / SENSATION COFFEE DYES AND MANUFACTURING METHOD THEREOF |
Publications (1)
Publication Number | Publication Date |
---|---|
CN110769695A true CN110769695A (zh) | 2020-02-07 |
Family
ID=62705587
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201880039423.0A Pending CN110769695A (zh) | 2017-06-30 | 2018-06-20 | 具有改善的质地/口感的奶精及其制备方法 |
Country Status (10)
Country | Link |
---|---|
US (1) | US20200214310A1 (zh) |
EP (1) | EP3644750A1 (zh) |
JP (1) | JP2020524983A (zh) |
CN (1) | CN110769695A (zh) |
AU (1) | AU2018291827A1 (zh) |
CA (1) | CA3056844A1 (zh) |
MX (1) | MX2019013529A (zh) |
PH (1) | PH12019550166A1 (zh) |
RU (1) | RU2020102749A (zh) |
WO (1) | WO2019002031A1 (zh) |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN114945280A (zh) * | 2020-01-31 | 2022-08-26 | 雀巢产品有限公司 | 食物组合物 |
Citations (9)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US6039986A (en) * | 1998-07-10 | 2000-03-21 | Nestec S.A. | Fortification of foodstuff |
US6086928A (en) * | 1998-02-05 | 2000-07-11 | Newly Weds Foods, Inc. | Whitened food products and process for producing the same |
US20110293800A1 (en) * | 2009-02-12 | 2011-12-01 | Nestec S.A. | Low protein and protein-free extended shelf life (esl) and shelf-stable aseptic liquid creamers and process of making thereof |
CN102711492A (zh) * | 2009-11-25 | 2012-10-03 | 雀巢产品技术援助有限公司 | 液体奶精及其制备方法 |
US20120288611A1 (en) * | 2009-11-25 | 2012-11-15 | Nestec S.A. | Liquid creamers and methods of making same |
CN103153076A (zh) * | 2010-07-23 | 2013-06-12 | 雀巢产品技术援助有限公司 | 液体奶精组合物和加工 |
CN103635093A (zh) * | 2011-04-21 | 2014-03-12 | 雀巢产品技术援助有限公司 | 奶精及其制备方法 |
US20150132467A1 (en) * | 2012-05-04 | 2015-05-14 | Nectec S.A. | Ready to drink beverages and methods of making thereof |
US20160015049A1 (en) * | 2013-03-28 | 2016-01-21 | Nestec S.A. | Liquid creamer composition comprising oleosomes as replacement for oil and method of making the same |
Family Cites Families (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4446164A (en) * | 1982-03-25 | 1984-05-01 | Brog Roy A | Whey based imitation milk compositions |
WO2011049556A1 (en) * | 2009-10-20 | 2011-04-28 | Nestec S.A. | Antioxidant containing liquid creamers |
-
2018
- 2018-06-20 RU RU2020102749A patent/RU2020102749A/ru unknown
- 2018-06-20 US US16/624,372 patent/US20200214310A1/en not_active Abandoned
- 2018-06-20 MX MX2019013529A patent/MX2019013529A/es unknown
- 2018-06-20 CA CA3056844A patent/CA3056844A1/en not_active Abandoned
- 2018-06-20 WO PCT/EP2018/066324 patent/WO2019002031A1/en active Application Filing
- 2018-06-20 JP JP2019559069A patent/JP2020524983A/ja active Pending
- 2018-06-20 AU AU2018291827A patent/AU2018291827A1/en not_active Abandoned
- 2018-06-20 CN CN201880039423.0A patent/CN110769695A/zh active Pending
- 2018-06-20 EP EP18733232.5A patent/EP3644750A1/en not_active Withdrawn
-
2019
- 2019-09-16 PH PH12019550166A patent/PH12019550166A1/en unknown
Patent Citations (10)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US6086928A (en) * | 1998-02-05 | 2000-07-11 | Newly Weds Foods, Inc. | Whitened food products and process for producing the same |
US6039986A (en) * | 1998-07-10 | 2000-03-21 | Nestec S.A. | Fortification of foodstuff |
US20110293800A1 (en) * | 2009-02-12 | 2011-12-01 | Nestec S.A. | Low protein and protein-free extended shelf life (esl) and shelf-stable aseptic liquid creamers and process of making thereof |
CN102307480A (zh) * | 2009-02-12 | 2012-01-04 | 雀巢产品技术援助有限公司 | 低蛋白质和无蛋白质的具有延长的贮存期限(esl)和耐贮存的无菌液体奶精及其制造方法 |
CN102711492A (zh) * | 2009-11-25 | 2012-10-03 | 雀巢产品技术援助有限公司 | 液体奶精及其制备方法 |
US20120288611A1 (en) * | 2009-11-25 | 2012-11-15 | Nestec S.A. | Liquid creamers and methods of making same |
CN103153076A (zh) * | 2010-07-23 | 2013-06-12 | 雀巢产品技术援助有限公司 | 液体奶精组合物和加工 |
CN103635093A (zh) * | 2011-04-21 | 2014-03-12 | 雀巢产品技术援助有限公司 | 奶精及其制备方法 |
US20150132467A1 (en) * | 2012-05-04 | 2015-05-14 | Nectec S.A. | Ready to drink beverages and methods of making thereof |
US20160015049A1 (en) * | 2013-03-28 | 2016-01-21 | Nestec S.A. | Liquid creamer composition comprising oleosomes as replacement for oil and method of making the same |
Also Published As
Publication number | Publication date |
---|---|
PH12019550166A1 (en) | 2020-03-16 |
AU2018291827A1 (en) | 2019-10-03 |
WO2019002031A1 (en) | 2019-01-03 |
CA3056844A1 (en) | 2019-01-03 |
JP2020524983A (ja) | 2020-08-27 |
RU2020102749A (ru) | 2021-07-23 |
EP3644750A1 (en) | 2020-05-06 |
MX2019013529A (es) | 2020-02-13 |
US20200214310A1 (en) | 2020-07-09 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
JP5538404B2 (ja) | 低タンパク質及び無タンパク質で液状クリーマー、液状クリーマー濃縮液及び粉末状クリーマー、並びにこれらの製造方法 | |
EP3716773B1 (en) | Creamers with improved texture/mouthfeel and method of making thereof | |
CA2655075C (en) | Shelf-stable milk concentrates and methods for preparing acidified milk based beverages | |
JP2019509028A (ja) | ナッツベースの液体クリーマー及びその製造方法 | |
EP3316694B1 (en) | Creamers with improved texture/mouthfeel and method of making thereof | |
JP2019512211A (ja) | 天然ハイドロコロイドを含む液体植物性クリーマー | |
EP4154723A1 (en) | Liquid coconut-based coffee creamer and method of making the same | |
US11044921B2 (en) | Natural dairy based creamers and method of making the same | |
CN110769695A (zh) | 具有改善的质地/口感的奶精及其制备方法 | |
RU2784671C2 (ru) | Забеливатели с улучшенной текстурой / вкусовыми ощущениями и способ их получения | |
WO2018001999A1 (en) | Ready-to-drink cocoa malt beverages and methods for making thereof | |
US11992021B2 (en) | Liquid creamer, method of making, and beverage containing same |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination |