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Emulsifier blend and process for making rapidly soluble instant beverage products

A technology of emulsifiers and blends, applied in chemical instruments and methods, food forming, chemical/physical processes, etc.

Inactive Publication Date: 2002-08-21
THE PROCTER & GAMBLE COMPANY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The products described herein are denser and allow the consumer to use fewer spoons or teaspoons of the finished product while still retaining the creaminess

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0095] The binder solution was prepared using the solubilizer of Example 1 as follows:

[0096] The binder solution is prepared by first making an intermixture of sucrose monoester and maltodextrin. Next, add the binder water to the dry mix and mix until clear. The binder water is preferably at 150-200°F, more preferably about 175°F. Finally, lecithin, ethoxylated polyglycerides and propylene glycol were added to the solution and dispersed. As previously stated, the viscosity of the solution is preferably less than 40 cps, more preferably less than 20 cps, most preferably less than 15 cps.

[0097] During coagulation, the binder solution is used as follows:

[0098] In a high intensity agglomerator, eg, a Schugi type agglomerator, the binder solution is sprayed onto the premixed flavored instant beverage product base.

[0099] ingredients

Wt%

non-dairy cream (50% fat)

39.9

Simplesse® 100 (micronized whey protein)

8.7

Dip...

Embodiment 3

[0108] Comparing the solubility, comparing the two sides is the coagulated IBP of embodiment 2 and the dry mixed IBP made with the same ingredients.

[0109] The ingredients used are blended in a ribbon blender to make a dry blended IBP, and the blended product is discharged. The dry blend had a bulk density of 0.47 g / cc.

[0110] The solubility of agglomerated and dry blended products is compared based on the results of consumer testing of the product. With regard to its "mixing / solubility" aspect, consumers of preferred agglomerated preparations are nearly twice as common. The "mixing / solubility" score was about 68 for the aggregated preparation and about 37 for the dry blend.

Embodiment 4

[0112] Solubility was compared, and the comparison was between the agglomerated instant coffee drink of Example 2 of the present invention and the agglomerated instant coffee drink prepared using a binder solution of maltodextrin and water.

[0113] 30％

maltodextrin

70％

water

100.0％

[0114] The binder solution described above is prepared by dissolving maltodextrin in water at about 170°F and sprayed onto the premixed flavored instant beverage product base in a high intensity agglomerator, e.g., a Schugi-type agglomerator . The particle size increases and the binder solution containing the wetting agent is added as the particles are formed so that the wetting agent is thoroughly mixed inside the newly formed particles.

[0115] The binder solution is sprayed onto the premixed flavored instant beverage product base in a high intensity agglomerator, eg, a Schugi type agglomerator. The particle size increases and as the particles are for...

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Abstract

A novel dissolution agent, and its use in the manufacture of instant (flavored and unflavored) beverage products, (coffee, hot chocolate, teas, creamy juice drinks, milk shakes, nutritional drinks, and the like, especially instant coffee products), that have improved mouthfeel ('creaminess', 'richness', 'body', 'complexity', 'body-richness', 'substantial') and thickness, without 'sliminess' or 'stringiness'. This novel dissolution agent may also be used to make a binder solution that will be used during manufacturing in the agglomeration process. The instant beverage products made according to the present invention, (especially preferred are instant coffee products), can deliver a creamy, rich, preferably foamy, beverage with a clean, improved mouthfeel and thickness without 'sliminess' or 'stringiness', as well as a higher flavor impact, at a lower dosage of solids (5-10%, preferably 6.5-8.5%, and more preferably 7.5%).

Description

field of invention [0001] The present invention relates to a novel solubilizing agent suitable for producing instant beverage products. The present invention also relates to a method for making instant beverage products using the novel solubilizing agent of the present invention. Background of the invention [0002] The dry mixes currently used to prepare many instant beverages, particularly instant flavored coffee beverages, typically contain non-dairy creamer, sweeteners, soluble beverage components (such as soluble coffee for instant coffee products) and flavoring agents. mixture. See, eg, US Patent 5,433,962 (Stipp). On average, consumers typically use 7.5% and often 5-10% solids to prepare flavored instant beverages. Unfortunately, at 5-10% solids level, instant beverages prepared from current dry mixes feel thin and watery and fail to produce any foam / foam head. They also lack the creaminess, richness, flavor and sweetness consumers have come to expect from such pr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/39A23F3/32A23F5/24A23F5/38A23F5/40A23J7/00A23L1/00A23L29/10A23P1/06C09K23/00C09K23/14C09K23/34C09K23/38C09K23/42C09K23/56
CPCA23P1/066B01F17/0085A23J7/00A23L1/035A23F5/40A23L1/0041A23F5/38A23F3/32A23P10/47A23L29/10C09K23/017
Inventor J·L·巴特鲍格J·A·萨根特
Owner THE PROCTER & GAMBLE COMPANY
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