Stabilizer system for food and beverage products

A stabilizer, beverage technology, applied in the function of food ingredients, food ingredients as thickeners, food preparation, etc., can solve the problems of consumers losing attractiveness, achieve thick texture and stability, prevent precipitation and/or or separation effect

Inactive Publication Date: 2010-03-24
PEPSICO INC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Such gelling makes the product unattractive to consumers

Method used

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  • Stabilizer system for food and beverage products
  • Stabilizer system for food and beverage products

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0050] Stabilizers were prepared using non-gelling carrageenan (λ-carrageenan).

[0051] Element

[0052] All three stabilizer ingredients were dry blended in the above ratios. The resulting stabilizer mixture was dispersed in water in an amount of 0.6% stabilizer mixture in 400 ml of water. The resulting solution was heated to 185°F, then cooled to 40°F, and the viscosity was measured.

Embodiment 2

[0054] The following ingredients were mixed to form a dairy beverage containing the stabilizer mixture.

[0055]

Embodiment 3

[0057] The following ingredients were mixed to form a whey protein energy drink with stabilizer blend.

[0058]

[0059] In general, energy drinks may contain one or more of the following ingredients: filtered water, skim milk, sugar, milk protein concentrate, sucrose malt (sucromalt), cream, maltodextrin, natural flavors, dextrose, cellulose gel , salt, cellulose gum, guar gum, lambda-carrageenan, sodium ascorbate, D-ribose, vitamin E acetate, soy lecithin, coloring such as lycopene and / or carmine, vitamin A palmitate Esters, Niacinamide, Citric Acid, Vitamin D3, Pyridoxine Hydrochloride (Vitamin B6), Cyanocobalamin (Vitamin B12). Juices and purees can also be included, such as mango puree.

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Abstract

A stabilizer system comprises blends of cellulose, lambda-carrageenan, and guar gum. Food products and beverages, such as energy drinks, are prepared with the stabilizer blends.

Description

field of invention [0001] The present invention relates to food and beverage stabilizers and food and beverage products prepared therefrom. Background of the invention [0002] It has long been known to prepare foods and beverages of various formulations. Improved and new formulations are required to meet changing market demands. In particular, there is a perceived market need for foods and beverages with selective nutritional properties, including, for example, selective calorie content. At the same time, a market demand for food and beverages with selective flavor profiles, including good taste, mouthfeel, texture, etc., is perceived. [0003] New food and beverage formulations, for example, the development of new beverage formulations with selective sweeteners, seasonings, flavor enhancers, proteins, etc., in solving the stability of beverages containing such ingredients, especially in protein and There are challenges in dairy applications. Furthermore, such challenge...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/52A23L1/0526A23L1/0532A23L1/0534A23L29/238A23L29/256A23L29/262A23L33/15A23L33/155
CPCA23V2002/00A23L2/66A23L1/0526A23L1/0532A23L1/0534A23C9/1544A23L2/52A23L29/238A23L29/256A23L29/262A23V2200/242A23V2200/33A23V2250/5108A23V2250/50366A23V2250/506
Inventor W·穆逖兰吉R·皮尔雅
Owner PEPSICO INC
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