CLOUDINESS-IMPARTING AGENT FOR BEVERAGE AND PRODUCTION THEREOF

• Main Authors: YAMADA YASUMASA, AKITAKE YUKIHIRO, HIRATA NOBUHIRO, YOSHIKAWA HIROAKI, KITAURA KATSUHISA
• Format: Patent
• Language: English
• Published: 29.02.2000
• Edition: 7
• Subjects: DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; MAKING THEREOF; MILK OR CHEESE SUBSTITUTES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

PROBLEM TO BE SOLVED: To obtain the subject imparting agent, capable of imparting a cloudy feeling, while reducing the using amount of an oil and fat widely and without harming the taste of a beverage or while enhancing the same by blending each specific amount of the oil and fat and a dispersing substance other than the oil and fat. SOLUTION: This cloudiness-imparting agent for a beverage has a property of dispersing in water and exhibiting a cloudiness, imparts the cloudiness to the beverage, and contains (A) a smaller amount of an oil and fat than its minimum amount capable of imparting the cloudiness to the beverage by the oil and fat alone, and (B) a sufficient amount a dispersing substance other than the oil and fat capable of imparting the cloudiness on being added to the beverage. As the component (B), e.g. a cellulose as an organic substance, calcium carbonate as an inorganic substance are cited. The component (B) has preferably a smaller degree of deterioration than that of the component (A), and its calorie is preferably lower than that of the component (A). The mean particle diameter of the component (B) is preferably <=0.5 μm. In the objective imparting agent, a stabilizer, an emulsifying agent can further be blended.