FAT-FREE READY-TO-DRINK BEVERAGES WITH IMPROVED TEXTURE BY CONTROLLED PROTEIN AGGREGATION

Abstract

The present invention relates to beverage products. In particular, the invention is concerned with a protein system induced by controlled aggregation of milk proteins which imparts outstanding sensory attributes on beverage product, in particular when containing no fat and/or reduced sugar. A method of producing such beverage and the products obtainable from the method are also part of the present invention.

Claims

1. A ready to drink (RTD) beverage product comprising: fat-free milk; added carbohydrate less than 5 wt/wt %; an acidifier; a stabilizing system comprising a co-processed microcrystalline cellulose, carboxymethyl cellulose in the range of about 0.09-0.15 wt/wt %, and carrageenan in the range of about 0.01-0.03 wt/wt % and high acyl gellan gum in the range of 0.01 to 0.03 wt/wt %; and the beverage comprises casein-whey protein aggregates having a volume based mean diameter value D [4,3] is from 7 to 15 m as measured by laser diffraction.

2. The RTD beverage of claim 1 wherein the acidifier is selected from the group consisting of lactic acid, glucono delta-lactone, phosphoric acid, ascorbic acid, citric acid, malic acid and combinations thereof.

3. The RTD beverage of claim 1 wherein the acidifier is lactic acid.

4. The RTD beverage of claim 1 comprising a component selected from the group consisting of calcium carbonate, calcium phosphate, calcium lactate-citrate, calcium citrate, and combinations thereof.

5. The RTD beverage of claim 1, wherein sugar is sucrose up to about 5 wt/wt %.

6. The RTD beverage of claim 1 comprising a flavor comprising fruit flavor or cocoa.

7. The RTD beverage of claim 1 comprising cocoa.

8. The RTD beverage of claim 1 further comprises additional whey proteins.

9. A method of producing a RTD beverage comprising the steps of: mixing fat-free milk; added carbohydrate less than 5 wt/wt %; an acidifier; a stabilizing system comprising a co-processed microcrystalline cellulose, carboxymethyl cellulose in the range of about 0.09-0.15 wt/wt %, and carrageenan in the range of about 0.01-0.03 wt/wt % and high acyl gellan gum in the range of 0.01 to 0.03 wt/wt %; and the beverage comprises casein-whey protein aggregates having a volume based mean diameter value D [4,3] is from 7 to 15 m as measured by laser diffraction; adjusting pH to 6.25 to 6.4 using the acidifier; homogenizing the mixture at total pressure ranging from 135-300 bars and temperature ranging from 65-80 C.; sterilizing at UHT conditions at 136-150 C. for 3-30 seconds; cooling the obtained beverage base product to 25 C. or below; and filling aseptically UHT beverages in aseptic containers.

10. The process of claim 9, wherein the homogenization is in two steps comprising the first step wherein liquid mixture is exposed to a pressure in the range of 100 to 250 bars and followed by a second step having pressure in the range of 35 to 50 bars.

Description

BRIEF DESCRIPTION OF FIGURES

[0030] FIG. 1 represents gelation of beverages prepared with (A) and without controlled protein aggregation (B) after 7 months storage at 4 C.

[0031] FIG. 2 represents technical sensory texture evaluation of beverages prepared with and without controlled protein aggregation (CPA) as compared to the sample containing 2% milk fat (100% score).

DETAILED DESCRIPTION OF THE INVENTION

[0032] In the following description, the % values are in wt/wt % unless otherwise specified.

[0033] The present invention pertains to protein containing beverage, more particularly to RTD beverage. The present invention addresses the following issues: [0034] Significantly improved product texture/mouthfeel of fat-free/reduced sugar RTD milk beverages [0035] Developed beverage with no physical instability issues of fat-free/reduced sugar RTD milk beverages [0036] Provided stable RTD milk beverages with unique texture and taste during product shelf life

[0037] There are no current solutions using controlled protein aggregation for shelf stable RTD milk beverages with low sugar/fat content which have a mouthfeel similar to full sugar beverages and are shelf-stable during the life of the beverage.

[0038] Advantageously and unexpectedly, a unique combination of the hydrocolloid stabilizing system ingredients, specific ratio of casein to whey proteins, specific combination of pH, heat and holding time were found to improve beverage texture/mouthfeel and provide a pleasant, smooth creamy taste of RTD milk beverage. In addition, the desired texture improvement and desired product shelf life stability was found only when the homogenization was done prior to applying specific combination of pH, heat and holding time for controlled protein aggregation.

[0039] As a result, the fat-free/reduced sugar RTD milk beverage has improved texture and good physico-chemical stability during shelf life. The novel hydrocolloid texturizing/stabilizing system includes stabilizing system comprising a mixture of microcrystalline cellulose (MCC), carboxymethyl cellulose (CMC) in the range of about 0.09-0.15 wt/wt %, and carrageenan in the range of about 0.01-0.03 wt/wt %, and high acyl gellan gum in the range of 0.01 to 0.03 wt/wt %.

[0040] If we use the hydrocolloids outside the above ranges, gelation or phase separation issues (e.g. serum, sedimentation) will occur (examples within and outside of the ranges are provided below).

[0041] In a first aspect, the invention relates to a RTD milk beverage comprising: [0042] a milk component comprising casein and whey proteins, [0043] a flavor component selected from the group consisting of a cocoa component, [0044] a fruit flavor component, and a combination thereof; [0045] a sugar [0046] an acidifier [0047] a stabilizing system comprising a co-processed microcrystalline cellulose (MCC), carboxymethyl cellulose (CMC) in the range of about 0.09-0.15 wt/tw %, and carrageenan in the range of about 0.01-0.03 wt/wt %, and high acyl gellan gum in the range of about 0.01 to 0.03 wt/wt %.

[0048] The beverage comprises casein-whey protein aggregates having a volume based mean diameter value D[4,3] of at least 3 m as measured by laser diffraction.

[0049] In one embodiment of the present invention, the carrageenan is present and ranges from 0.01 to about 0.03 wt/wt % of the beverage.

[0050] In one embodiment of the present invention, the MCC and CMC are present in co-processed forms and wherein the amount ranges from about 0.09 to about 0.15 wt/wt %.

[0051] In one embodiment of the present invention, the high acyl gellan gum are present in coprocessed forms and wherein the amount ranges from about 0.01 to about 0.03 wt/wt %.

[0052] In one embodiment of the present invention, the acidifier comprises but not limited to lactic acid, glucono delta-lactone, phosphoric acid, ascorbic acid, acetic acid, citric acid, malic acid, hydrochloric acid, or combination of thereof.

[0053] The term glucono delta-lactone is a lactone (cyclic ester) of D-gluconic acid. Upon addition to water, glucono delta-lactone is partially hydrolysed to gluconic acid, with the balance between the lactone form and the acid form established at chemical equilibrium.

[0054] In one embodiment of the present invention, the RTD milk beverage further comprises calcium salts for calcium fortification.

[0055] In one embodiment of the present invention, the calcium salt comprises but not limited to calcium carbonate, calcium phosphate, calcium lactate-citrate, calcium citrate, or combination of thereof.

[0056] In an embodiment, the product includes addition of sugar, wherein sugar is sucrose up to about 5 wt/wt %.

[0057] In an embodiment, the RTD beverage further comprises additional whey proteins to improve the CPA effect and enrichment in dairy proteins.

[0058] In an embodiment, the product includes addition of natural and/or artificial sweeteners.

[0059] In an embodiment, the product includes addition of cocoa powder, flavours such as chocolate, vanilla, banana, strawberry, raspberry, milk or combination of thereof.

Liquid Beverage Composition and Product

[0060] A beverage composition according to the invention comprises the RTD milk beverage as described in the present invention and may be any beverage composition, meant to be consumed by a human or animal, such as e.g. a beverage, e.g. a coffee beverage, a cocoa or chocolate beverage, a malted beverage, a fruit or juice beverage, or a milk based beverage; a performance nutrition product, a medical nutrition product; a milk product, e.g. a milk drink, a product for improving mental performance or preventing mental decline, or a skin improving product.

Beverage or Beverage Composition

[0061] A beverage according to the invention comprises the RTD milk beverage as described in the present invention and may e.g. be in the form of a ready-to-drink beverage. By a ready-to-drink beverage is meant a beverage in liquid form ready to be consumed without further addition of liquid. A beverage according to the invention may comprise any other suitable ingredients known in the art for producing a beverage, such as e.g. sweeteners, e.g. sugar, such as invert sugar, sucrose, fructose, glucose, or any mixture thereof, natural or artificial sweetener; aromas and flavors, e.g. fruit, cola, coffee, or tea aroma and/or flavor; fruit or vegetable juice or puree; milk; stabilizers; natural or artificial color; preservatives; antioxidants, or combination of thereof.

[0062] A ready-to-drink beverage may be subjected to a heat treatment to increase the shelf life or the product, UHT (Ultra High Temperature) treatment, HTST (High Temperature Short Time) pasteurization, batch pasteurization, or hot fill.

[0063] Milk protein containing liquid beverages are beverages or beverage concentrates containing milk (e.g. fluid, fat-removed, lactose-removed, powder, concentrate, fractionated) or the proteins obtained, whether native or modified, from milk, or a mixture thereof.

[0064] According to a particular embodiment, the pH of preheat treatment stage is controlled by the presence of an acidic component. The acidic component is preferably selected but not limited from the group consisting of lactic acid, glucono delta-lactone, phosphoric acid, ascorbic acid, acetic acid, citric acid, malic acid, hydrochloric acid, molasses, fruit derived acids and fermentation derived acids.

[0065] According to a particular embodiment, the product according to the invention comprises about 0 to about 2 wt/wt % fat, up to about 3.5 wt/wt % protein and sweetening agent, e.g. sugar from about 0 to 4.5 wt/wt %.

[0066] By sweetening agent it is to be understood an ingredient or mixture of ingredients which imparts sweetness to the final product. These include natural sugars like cane sugar, beet sugar, molasses, other plant derived nutritive and non-nutritive sweeteners, and chemically synthesized non-nutritive high intensity sweeteners.

[0067] The removal of fat in beverages without compromising the indulgent quality of the product is one of the main challenges faced by the industry. The present invention is overcoming this issue in providing fat-free products with similar texture and sensory attributes than those having higher fat contents in terms of texture/mouthfeel.

[0068] The products include a stabilizer system.

[0069] A stabilizer system is to be understood as an ingredient or a mixture of ingredients which contributes to the stability of the beverage product with respect to shelf life. Thus, the stabilizer system may comprise any ingredients which provide physical stability to the beverage.

[0070] The stabilizer system that may be used in the present products comprises a co-processed microcrystalline cellulose (MCC), carboxymethyl cellulose (CMC) in the range of about 0.09-0.15 wt/wt %, and carrageenan in the range of about 0.01-0.03 wt/wt % and high acyl gellan gum in the range of about 0.01-0.03 wt/wt %.

[0071] The product may additionally comprise flavors or colorants. These are used in conventional amounts which can be optimized by routine testing for any particular product formulation. It has been surprisingly found out that the presence of this controlled protein aggregation system in a beverage according to the invention improves the sensory profile of the product and in particular that it enhances considerably the smooth and creamy texture of said beverage that contains this system.

[0072] The present invention is a directed controlled protein aggregation system produced by an acidic component and specific pre-heat treatment conditions, i.e. specific combination pH, temperature and holding time in proteins such as milk proteins, which has shown to considerably improve the mouthfeel and creaminess of the beverage of the invention. Furthermore, the product of the invention has proven to be particularly stable, both when refrigerated as well as when kept at room temperature for consumption.

[0073] The invention relates in a further aspect to the use of a controlled protein aggregation system including casein and whey proteins for manufacturing a beverage with a heat treatment at pH between 6.25 and 6.4. The invention relates in a further aspect of heating to temperature ranging from 136 to 150 C. and holding for 3 seconds to 30 seconds.

[0074] Such a system offers the unexpected advantage that it can confer to the beverage product exceptional sensory attributes with good stability while removing fat and reducing sugar content.

[0075] The homogenization step of the present invention may be performed in one or two steps. The two step homogenization approach comprises the first step wherein liquid mixture is exposed to a pressure in the range of 100 to 250 bars and followed by a second step having pressure in the range of 35 to 50 bars.

[0076] The process of the invention has surprisingly proven to enhance the textural experience of beverages according to the invention even at no fat and/or reduced sugar contents. The applicant has discovered that combination of stabilizing system with the following process parameters such as the pH, specific heat treatment and holding time results in a product with smooth, creamy texture and superior shelf life stability when compared to typical beverage products. In addition, it is critical to have a homogenization step before the specific heat treatment.

[0077] According to a particular embodiment, the beverage according to the invention comprises an acidic component. The acid component is preferably selected but not limited from the group consisting of lactic acid, glucono delta-lactone (GdL), phosphoric acid, ascorbic acid, acetic acid, citric acid, malic acid, hydrochloric acid, molasses, fruit derived acids and fermentation derived acids, or combination of thereof.

[0078] The method of the invention lends itself to the manufacture of beverages according to the invention which are shelf-life stable at the necessary storage temperatures and have superior organoleptic and textural properties.

EXAMPLES

[0079] The present invention is illustrated further herein by the following non-limiting examples. In this and in the all other examples of the invention, concentrations of ingredients are given as wt/wt % based on the whole product formulation.

[0080] Fat-free milk was used in preparation of all samples described in the examples below. Particle size distribution was determined by using a laser light scattering Mastersizer 3000 MA (Malvern Instrument) equipped with Hydro 2000G dispersion unit. The weighted volume mean D [4,3] were reported.

Example 1

[0081] Process without Controlled Protein Aggregation (CPA)

[0082] The RTD beverages can be made by the following process: [0083] Hydration (e.g., wetting) of cocoa powder for 45 minutes at 90 C. to form the cocoa slurry. [0084] A co-processed microcrystalline cellulose (MCC) and carboxymethyl cellulose (CMC) were dry blended with carrageenan, high acyl gellan, and sucrose and then were added under high agitation to a separate tank containing fluid milk [0085] Addition under agitation of the cocoa slurry to the fluid milk tank containing hydrocolloids [0086] Addition under agitation of rest of ingredients such as sweetener, other flavors, and minerals. [0087] Aseptic homogenization at 135/35 bars at 70 C. [0088] Subjection of the beverage to ultra-high temperature (UHT) heat treatment at about 141 C. for about 3 seconds [0089] The UHT treatment is followed by cooling below 25 C. and aseptic filling of the RTD beverage into a suitable aseptic container, e.g. PET bottles, Tetra Pak, jars, jugs or pouches.

Example 2

[0090] Process with CPA

[0091] The RTD beverage with controlled protein aggregation was prepared as in Example 1, but with addition of lactic acid before aseptic homogenization to adjust pH to 6.3 (measured at 4 C.).

Example 3

[0092] Reference (Process without CPA)

[0093] The RTD beverage with controlled protein aggregation was prepared as in Example 1 process, using 90 kg of fat-free milk, 450 g of nonfat dry milk, 145 g of co-processed microcrystalline cellulose (MCC) and carboxymethyl cellulose (CMC), 20 g of high acyl gellan, 10 g of carrageenan, 4.2 kg sugar, 500 g of cocoa, 150 g of calcium carbonate and water necessary to reach 100 kg of the final beverage.

[0094] Beverage physico-chemical properties were evaluated and sensory characteristics were judged by trained sensory panelists. Gelation issues were found during shelf life (FIG. 1B).

Example 4

[0095] Sample (Process with CPA)

[0096] The RTD beverage was prepared as in Example 3 but with addition of 20 g high acyl gellan gum, and 65 g of lactic acid before aseptic homogenization.

[0097] Beverage physico-chemical properties were evaluated and sensory characteristics were judged by trained sensory panelists.

[0098] No phase separation including syneresis, gelation (FIG. 1A), marbling and no sedimentation were found in sample during shelf-life.

[0099] The beverage had a significantly increased viscosity and significantly improved texture/mouthfeel. Results of sensory texture evaluation as compared to the sample containing 2% milk fat (100% score) are shown in FIG. 2.

[0100] A volume based mean diameter value D [4,3] determined by laser diffraction was about 10 m.

Example 5

[0101] The RTD beverage was prepared as in Example 4, but without the addition of cocoa to eliminate fat contribution from the cocoa powder.

[0102] The beverage without the cocoa had similar texture/mouthfeel and physical stability compared to the beverage with the cocoa.

Example 6

[0103] The fat-free RTD beverage was prepared as in Example 4.

[0104] The 1% milk fat RTD beverage was prepared as in Example 4, but using 1% fat milk.

[0105] The 2% milk fat RTD beverage was prepared as in Example 3, but using 2% fat milk.

[0106] The improvement in sensory texture score of the fat-free RTD beverage with CPA was significantly higher as compared to that of 1% milk fat RTD beverage with CPA as well as the 2% milk fat beverage (sample without CPA, 100% score). Results of fat-free RTD beverage with and without CPA showed significant improvement in sensory texture attribute as presented in FIG. 2.

Example 7

[0107] The RTD beverage was prepared as in Example 4, but with aseptic homogenization step performed after the UHT process.

[0108] The beverage had a significantly reduced mouthfeel/texture as well as stability when compared to the beverage with aseptic homogenization step performed prior to the UHT process as described in Example 4.