PROTEINSTABILISATORSYSTEME MIT CARRAGEEN FÜR MILCHGETRÄNKE MIT LEICHT SAUREM GESCHMACK

Mildly acidic milk and soy beverages and methods for preparation of mildly acidic milk and soy beverages are provided herein. The acidified milk and soy beverages generally comprise a milk product and a stabilizer system at a mildly acidic pH in the range of about 5.0 to about 6.0. In particular emb...

Full description

Saved in:
Bibliographic Details
Main Authors STEELE, MICHELLE, NICOLE, MORRISON, NEIL, ARGO, YUAN, CHIENKUO, RONNIE, CHINN, BARBARA, LOUISE
Format Patent
LanguageGerman
Published 25.04.2013
Subjects
DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE
FOODS OR FOODSTUFFS
HUMAN NECESSITIES
MAKING THEREOF
MILK OR CHEESE SUBSTITUTES
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
Online AccessGet full text

Cover

More Information
Summary:Mildly acidic milk and soy beverages and methods for preparation of mildly acidic milk and soy beverages are provided herein. The acidified milk and soy beverages generally comprise a milk product and a stabilizer system at a mildly acidic pH in the range of about 5.0 to about 6.0. In particular embodiments, the beverage further comprises one or more components to provide a fruit flavor to the acidified milk beverage. In embodiments, the acidified milk and soy beverages comprise a milk product in an amount sufficient to provide milk protein and/or soy protein in the beverage in an amount from about 0.25% by weight to about 4.0% by weight of the beverage and a stabilizer system comprising a carrageenan component and optionally a high acyl gellan gum. The carrageenan component desirably comprises a mildly extracted kappa-iota copolymer with minimal alkaline modification.
Bibliography:Application Number: DE20071055233T