WO2014186896A1 - Boisson aux fruits à coque et aux produits laitiers - Google Patents

Boisson aux fruits à coque et aux produits laitiers Download PDF

Info

Publication number
WO2014186896A1
WO2014186896A1 PCT/CA2014/050475 CA2014050475W WO2014186896A1 WO 2014186896 A1 WO2014186896 A1 WO 2014186896A1 CA 2014050475 W CA2014050475 W CA 2014050475W WO 2014186896 A1 WO2014186896 A1 WO 2014186896A1
Authority
WO
WIPO (PCT)
Prior art keywords
beverage
nut
dairy
product
milk
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/CA2014/050475
Other languages
English (en)
Inventor
Lone JORGENSEN
Rosielle FACUN
Ron UPTON
Parinaz TAHERI
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
EARTH'S OWN FOOD Co Inc
Original Assignee
EARTH'S OWN FOOD Co Inc
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by EARTH'S OWN FOOD Co Inc filed Critical EARTH'S OWN FOOD Co Inc
Publication of WO2014186896A1 publication Critical patent/WO2014186896A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF
    • A23C11/00—Milk substitutes, e.g. coffee whitener compositions
    • A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
    • A23C11/04—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing non-milk fats but no non-milk proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A23C9/1315—Non-milk proteins or fats; Seeds, pulses, cereals or soja; Fatty acids, phospholipids, mono- or diglycerides or derivatives therefrom; Egg products

Definitions

  • the present disclosure relates to a beverage. More specifically, the present disclosure relates in part to a beverage that contains nut and dairy products.
  • a balanced diet including suitable amounts of protein, fiber, fats and other nutrients, is important for the proper growth and function of the human body.
  • Animal-derived milk or "dairy milk” is considered a complete source of protein, providing essential amino acids. While dairy milk contains additional useful nutrients such as minerals (e.g., calcium) and vitamins (e.g., B 12), dairy milk fat contributes significant amounts of cholesterol and saturated fatty acids to the diet, and has been correlated with increased risk of plaque formation and heart disease. Skim milk, while containing lower amounts of cholesterol and saturated fatty acids, is watery and reported to be less appealing to consumers [1, 9].
  • Dairy milk is also not a significant source of fiber and its major source of carbohydrate (lactose) can lead to diarrhea, bloating, flatulence, and other gastrointestinal symptoms in lactose-intolerant people. Furthermore, allergies to dairy milk components (such as alpha Si casein) are known [6, 7, 9].
  • Nuts contain complex carbohydrates and fiber not present in dairy milk. In comparison to dairy milk, nut beverages do not contain cholesterol and have a relatively higher ratio of unsaturated to saturated fatty acids. Nuts are also naturally casein- and lactose-free and contain antioxidants and phytosterols [5, 10]. [0007] Nut beverages however have relatively low amounts of protein when compared to dairy products. For example, almond milk contains about 1 gram protein per serving, in comparison to, for example, cow' s milk, which contains about 8 grams protein per serving.
  • whey and casein are assigned high scores according to the protein digestibility- corrected amino acid score (PDCAAS), a widely recognized and approved method for evaluating protein quality of food proteins, many plant-derived proteins are assigned lower scores.
  • plant proteins such as those derived from nuts, are digested at a lower rate than proteins derived from dairy milk, which may reduce their overall nutritional benefits [4].
  • Soy milk has been reported to have similar protein content to cow's milk, however soy protein has a different amino acid profile and slower absorption rate than whey, thus taking the body longer to digest [8, 9, 11].
  • soy has been reported to contain estrogen-like compounds, as well as allergens, and some consumers have expressed dissatisfaction with the taste profile of soy milk.
  • Nut beverages may also have lower amounts of calcium, when compared to dairy milk. While cow's milk naturally contains about 300 mg of calcium per serving, many nut- based beverages do not provide significant amounts of calcium. While attempts have been made to address this relative deficiency by fortifying nut beverages to match the calcium content of milk, calcium absorption of fortified beverages has been reported to be less effective. Accordingly, the bioavailability of supplemental calcium in fortified beverages is generally lower than that of calcium naturally found in cow's milk. In addition to its lower bioavailability, supplemental calcium salts are prone to precipitation/settling to the bottom of beverage containers [2, 3]. SUMMARY OF THE INVENTION
  • the present disclosure relates, in part, to a beverage that contains nut and dairy products.
  • the present disclosure provides a beverage including a nut product and a dairy product, where the beverage includes: about 0.5% w/w to about 15% w/w protein derived from the dairy product; about 0.05 to about 3% w/w fiber derived from the nut product; about 0.01 to about 0.3% w/w calcium derived from the dairy product; and about 0.05 % to about 5.0 % w/w fat, where the fat includes a mixture of unsaturated fatty acids and saturated fatty acids and where the ratio of unsaturated to saturated fatty acids is at least 5.0% greater than that of dairy milk alone.
  • the nut product may include one or more of: hazelnut, pistachio, almond, walnut, or cashew.
  • the nut product may include a fluid, a concentrate, a butter, a cream or a powder.
  • the fluid may be present in an amount of about 2% w/w to about 99% w/w;
  • the concentrate may be present in an amount of about 0.5% w/w to about 80% w/w;
  • the butter or cream may be present in an amount of about 0.5% w/w to about 25% w/w; or the powder may be present in an amount of about 0.5% w/w to about 21% w/w.
  • the dairy product may include one or more of: milk, skim milk, whey, permeate, milk powder (MP), skim milk powder (SMP), whey powder (WP), permeate powder (PP), milk protein isolate (MPI), milk protein concentrate (MPC), whey protein isolate (WPI), whey protein concentrate (WPC), cultured milk, or fermented milk.
  • MP milk powder
  • SMP skim milk powder
  • WP whey powder
  • PP permeate powder
  • MPI milk protein isolate
  • MPC milk protein concentrate
  • WPI whey protein isolate
  • WPC whey protein concentrate
  • the milk may be present in an amount of about 5 to about 99% w/w; the whey or permeate may be present in an amount of about 5 to about 99% w/w; the MP may be present in an amount of about 0.5% to about 60% w/w; the WP may be present in an amount of about 0.5% to about 60% w/w; the PP may be present in an amount of about
  • the cultured or fermented dairy milk may include a mesophilic starter culture and/or a thermophilic starter culture.
  • the beverage may include a mesophilic starter culture and/or a thermophilic starter culture.
  • the dairy product may be substantially free of lactose and/or casein.
  • the dairy product may be derived from a cow, goat, buffalo, or sheep.
  • the beverage may include an effective amount of a stabilizer and/or emulsifier.
  • the beverage may have a pH ranging from about 3.5 to about 8.5 at ambient temperature.
  • the beverage may include a sweetener which may be present in an amount of about 0.001% to about 25% w/w.
  • the beverage may include a flavouring agent, such as vanilla.
  • the beverage may have microbiological, sensory and textural stability over its shelf life.
  • the present disclosure provides a process for preparing a nut and dairy beverage as described herein by: providing the nut product; adding a stabilizer and/or emulsifier to the nut product together with a sufficient quantity of water; mixing the nut product and the stabilizer and/or emulsifier at a suitable mixing temperature for a sufficient period of time to suspend the particles in the water to obtain a suspended nut mixture; homogenizing the suspended nut mixture to obtain a homogenized nut mixture; heating the homogenized nut mixture at a suitable pasteurization temperature for a sufficient period of time for pasteurization to obtain a pasteurized nut mixture; adding the dairy product to the pasteurized homogenized nut mixture to obtain a dairy and pasteurized nut mixture; further homogenizing the dairy and pasteurized nut mixture to obtain a homogenized nut and dairy mixture; and further heating the homogenized nut and dairy mixture at a suitable sterilization temperature for a a sufficient period of time.
  • the nut product may have a particle size of less than about 300 microns, such as about 30 microns to about 50 microns.
  • the suitable mixing temperature may be about 15°C to about 80°C.
  • the sufficient period of time for obtaining the suspended nut mixture may be about 3 minutes to about 10 minutes.
  • the suspended nut mixture may be homogenized at about 400 psi to about 4000 psi.
  • the pasteurization temperature may be about 73 °C to about 75°C.
  • the sufficient period of time for pasteurization may be about 16 seconds.
  • the homogenized nut and dairy mixture may be homogenized using a first stage of about 2000 psi to about 3000 psi and a second stage of about 500 psi to about 1000 psi.
  • the homogenized nut and dairy mixture may be heated at about 130°C to about 140°C. [0033] In alternative embodiments, the homogenized nut and dairy mixture may be heated for about 2 seconds to about 5 seconds.
  • the homogenized nut and dairy mixture may be heated by direct steam injection.
  • FIGURE 1 is a schematic diagram of a one-step process
  • FIGURE 2 is a schematic diagram of a two-step process.
  • the present disclosure relates, in part, to a beverage that includes a nut product and a dairy product, and methods of producing the same.
  • a beverage can provide one or more of increased protein content and/or a more complete amino acid profile and/or increased levels of bioavailable calcium compared to nut beverages; such a beverage can also provide a higher proportion of unsaturated fatty acids and/or higher levels of dietary fiber compared to dairy milk.
  • at least a portion of the amino acids, calcium, fiber, etc. can be more bioavailable than in beverages with added or "fortified" amino acids, calcium, fiber, etc.
  • the beverage can include about 0.5% w/w to about 15% w/w protein from dairy, about 0.05 to about 3% w/w dietary fiber from nuts, about 0.01 to about 0.30 % w/w calcium from dairy, and about 0.05%) to about 5 % w/w fat, where the ratio of unsaturated to saturated fatty acids is at least 5.0% greater than that of dairy milk alone.
  • the total amount of protein present in the beverage may be derived from the dairy product.
  • the dairy product may be present in the beverage in an amount sufficient to provide about 0.5 % w/w to about 15% w/w protein, or any value therebetween, such as 0.5 %, 1%, 1.5%, 2%, 2.5%, 3%, 3.5%, 4%, 4.5%, 5%, 5.5%, 6%, 6.5%, 7%, 7.5%, 8%, 8.5%, 9%, 9.5%, 10%, 10.5%, 11%, 11.5%, 12%, 12.5%, 13%, 13.5%, 14%, 14.5%), 15%, etc.
  • the dairy product may be present in the beverage in an amount sufficient to provide at least 0.5 % w/w protein.
  • the total amount of protein in the nut and dairy beverage may be greater than 15%, for example, due to the protein contribution from the nut product or other product (such as protein supplements or added protein). It is to be understood that protein may be added to the beverage regardless of the protein content of the nut or dairy source. Accordingly, the portion of protein not present in the dairy product may be supplied separately using nuts and/or an additional suitable protein source, if desired.
  • the dairy product may be one or more of milk, skim milk, whey, permeate, milk powder (MP), skim milk powder (SMP), whey powder (WP), permeate powder (PP), milk protein isolate (MPI), milk protein concentrate (MPC), whey protein isolate (WPI), whey protein concentrate (WPC), cultured milk, fermented milk, etc. It is to be understood that any suitable animal or dairy milk product or ingredient may be used.
  • the dairy product may be derived from any dairy animal, such as cow, goat, buffalo, sheep, camel, etc.
  • the cultured or fermented dairy milk may include mesophilic (such as: Lactococcus lactis subsp. cremoris, L. delbrueckii subsp. Lactis, Leuconostoc mesenteroides subsp. cremoris, etc) and/or thermophilic (such as: Streptococcus salivarius subsp. thermophiles, Lactobacillus delbrueckii subsp. bulgaricus, L. delbrueckii subsp. lactis, etc.) starter cultures, added within a suitable inoculum size.
  • mesophilic such as: Lactococcus lactis subsp. cremoris, L. delbrueckii subsp. Lactis, Leuconostoc mesenteroides subsp. cremoris, etc
  • thermophilic such as: Streptococcus salivarius subsp. thermophiles, Lactobacillus delbrueckii subsp
  • the beverage may include mesophilic and/or thermophilic starter culture(s) i.e., the starter cultures may be provided independently of the dairy product.
  • the mesophilic and/or thermophilic starter culture(s) may be live cultures or may be inactivated or deactivated cultures.
  • the dairy product may be present in the beverage within the range of about 5 to about 99% w/w for fluid/liquid derivatives (such as milk, whey, permeates, etc.) or any value therebetween, such as about 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, 50%, 55%, 60%, 65%, 70%, 75%, 80%, 85%, 90%, 95% or 99%; about 0.5 to about 60 % w/w for powder and fluid concentrate derivatives (such as MPC, WPC, MP, WP, PP, MPI, WPI, etc) or any value therebetween, such as about 0.5 %, 1%, 1.5%, 2%, 2.5%, 3%, 3.5%, 4%, 4.5%, 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, 50%, 55%, or 60%.
  • fluid/liquid derivatives such as milk, whey, permeates, etc.
  • any value therebetween such as about 5%, 10%, 15%, 20%,
  • the dairy product may be substantially free of lactose.
  • substantially free of lactose is meant a beverage containing less than about 0.01% w/w to about 0.5% w/w lactose, or any value therebetween, such as about 0.01%, 0.05%, 0.1%, 0.15%, 0.2%, 0.25%, 0.3%, 0.35%, 0.4%, 0.45%, 0.5% w/w lactose.
  • substantially free of lactose is meant a beverage that does not contain detectable levels of lactose, using standard analytical methods.
  • the dairy product may be "lactose-reduced," i.e. the natural amount of the lactose in the dairy product may be reduced by 25% or more.
  • the dairy product may be substantially free of casein.
  • the dairy product may be a whey or permeate product (such as whey, WP, WPI, PP, etc.) or a whey or permeate derivative, or any dairy product that does not generally contain substantial amounts of casein.
  • the total amount of dietary fiber present in the beverage may be derived from the nut product.
  • the nut product may be present in the beverage in an amount sufficient to provide dietary fiber from about 0.05% w/w to about 3% w/w, or any value therebetween, such as about 0.05%, 0.1%, 0.5%, 1.0%, 1.5%, 2.0%, 2.5%, 3.0%w/w dietary fiber.
  • fiber supplements as described herein or known in the art, may be used to further increase the fiber content, e.g., oat fiber, acacia gum, inulin, etc. It is to be understood that fiber may be added to the beverage regardless of the fiber content of the nut source. Accordingly, the portion of fiber not present in the nut product may be supplied separately using an additional suitable fiber source.
  • the nut product may include without limitation one or more of a nut (such as walnut, hazelnut, pistachio, almond, cashew, etc), including any derivative thereof, such as a milk, cream, concentrate, butter, powder, etc. and/or can be raw, ground, dried, blanched, roasted, etc. It is to be understood that any suitable nut product or ingredient may be used.
  • a nut such as walnut, hazelnut, pistachio, almond, cashew, etc
  • any derivative thereof such as a milk, cream, concentrate, butter, powder, etc. and/or can be raw, ground, dried, blanched, roasted, etc. It is to be understood that any suitable nut product or ingredient may be used.
  • the nut product may be present in the beverage within the range or about 2% w/w to about 99%) w/w for fluid/liquid derivatives, or any value therebetween, such as about 2%, 3%, 4%, 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, 50%, 55%, 60%, 65%, 70%, 75%, 80%, 85%, 90%, 95%, 99% w/w; about 0.5% w/w to about 80 % w/w for
  • concentrates or any value therebetween, such as about 0.5%, 1%, 1.5%, 2%, 3%, 4%, 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, 50%, 55%, 60%, 65%, 70%, 75%, or 80%; about 0.5 w/w to about 25 % w/w for creams or butters, or any value therebetween, such as about 0.5%, 1%, 1.5%, 2%, 3%, 4%, 5%, 10%, 15%, 20%, or 25%; about 0.5% to about 21
  • % w/w for powders or any value therebetween, such as about 0.5%, 1%, 1.5%, 2%, 3%, 4%, 5%, 7%, 10%, 15%, 13%, 17%, 20%, or 21%, etc.
  • the total amount of calcium present in the beverage may be derived from the dairy product.
  • the dairy product may be present in the beverage in an amount sufficient to provide about 0.01% w/w to about 0.3% w/w calcium, or any value therebetween, such as about 0.01%, 0.05%, 0.1%, 0.15%, 0.2%, 0.25%, or 0.3%) w/w calcium.
  • the beverage may include calcium in an amount sufficient to provide over about 10% to at least about 70% of the Daily Value, as established, for example, by Health Canada, or any value therebetween, such as about 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, 50%, 55%, 60%, 65%, or 70% or more.
  • the beverage product may include at least or greater than 1.25 milligrams calcium per mL to about 2.5 milligrams calcium per mL, where at least a portion of the calcium is present in the dairy product (i.e., at least or greater than 312 milligrams calcium per 250 mL serving to about 625 milligrams calcium per 250 mL serving).
  • the portion of the calcium not present in the dairy product may be supplied separately using an additional calcium source, such as tricalcium phosphate.
  • the calcium present in the dairy product may be more bioavailable than the calcium from the additional source.
  • the fat content may be provided from the dairy product, the nut product and/or from fat supplements, such as palm oil, coconut oil, canola oil, sunflower oil, olive oil, etc.
  • the beverage may have at least a 5% increase in the ratio of unsaturated to saturated fatty acids, compared to dairy milk.
  • about 60 to about 90% of the total fat content of the beverage may be unsaturated fatty acids from nut and/or other plant sources. For example, in an almond and milk beverage, as described herein in Example 1, mono and polyunsaturated fatty acids provide 85% of total fat content and saturated fatty acids are 88% less than that of milk (2% fat).
  • Table 1 shows saturated fatty acids (SFA) and unsaturated fatty acids (UFA), as well as the ratio of unsaturated to saturated fatty acids, in various dairy milks as well as in an exemplary beverage according to the present disclosure, Example 1.
  • Table 1 also shows exemplary ratios of saturated to unsaturated fatty acids using different dairy milks in a nut and dairy beverage according to the present disclosure. Accordingly, in some embodiments, the ratio of unsaturated to saturated fatty acids in a beverage according to the present disclosure may range from about 0.45 to about 12, such as about 0.5 to about 10, or any value therebetween.
  • the beverage includes a total solids content of about 2% w/w to about 25% w/w.
  • the total solids may come from the nut and/or dairy ingredients and/or any other ingredient provided in the beverage.
  • the beverage may further include an added natural or artificial sweetener.
  • the sweetener may be present in the beverage in the range of about 0.001% to about 25% w/w or any value therebetween.
  • Natural sweeteners may include, for example, cane sugar, lactose, fructose, maltodextrin, glucose, corn syrup solids, brown rice syrup, brazzein, curculin, luo han guo (monk fruit), miraculin, monellin, pentadin, stevia, stevioside, thaumatin, agave syrup, barley malt syrup, blackstrap molasses, cane juice, coconut palm sugar, honey, maple syrup, palm sugar, sorghum syrup, yacon syrup etc.
  • Artificial sweeteners may include, for example, saccharides, cyclamates, aspartamine, aspartame, acesulfame K, erythritol, xylitol, lactitol, maltitol, neohesperidine dihydrochalcone, thaumatin, alitame, sucralose, isomalt, cyclamate, aspartame, acesulfame potassium, glycerol, mannitol, sorbitol, etc.
  • the beverage may include one or more suitable additives, such as a vitamin supplement, a mineral supplement, a fiber supplement, a fatty acid supplement, an energy supplement, fatty acid supplements (e.g., omega-3, DHA, EPA, etc.), energy supplements, a satiety support, immune-enhancing agent, antioxidant, probiotics and/or prebiotics, etc.
  • suitable additives such as a vitamin supplement, a mineral supplement, a fiber supplement, a fatty acid supplement, an energy supplement, fatty acid supplements (e.g., omega-3, DHA, EPA, etc.), energy supplements, a satiety support, immune-enhancing agent, antioxidant, probiotics and/or prebiotics, etc.
  • a vitamin supplement may include one or more of vitamin A (e.g., vitamin A palmitate), vitamin D, vitamin B 12, riboflavin, ascorbic acid, niacin, pantothenate, vitamin B6, thiamine, folacin, etc.
  • a mineral supplement may include zinc (such as zinc gluconate), magnesium (such as magnesium phosphate), calcium (such as tricalcium phosphate, calcium carbonate), potassium (such as potassium citrate, dipotassium phosphate) phosphate (such as tricalcium phosphate, magnesium phosphate, or dipotassium phosphate), etc.
  • a fiber supplement may include dietary fiber (soluble and insoluble) from different sources; such as inulin, maltodextrin, oat fiber, oat flour, polydextrose, etc.
  • the beverage may include probiotics, such as, without limitation, Bifidobacterium spp, Lactobacillus casei, Lactobacillus acidophilus, etc.
  • probiotics such as, without limitation, Bifidobacterium spp, Lactobacillus casei, Lactobacillus acidophilus, etc.
  • Suitable strains may be selected based on the final product conditions.
  • the inoculum CFU/mL
  • the inoculum may be defined to present the determined level of probiotics in the product and fulfill the "probiotic claim" until the end of shelf life, as determined by regulatory authorities. For example, in some embodiments, and based on Health Canada regulations, 1.0 x 10 9 cfu of one or more of the eligible microorganism(s) should be present, as the minimum level, in a serving of stated size of a product.
  • the beverage may include one or more suitable non- nutritional additives, such as flavoring agents, coloring agents, stabilizers, thickeners, emulsifiers, antimicrobials and preservatives, and/or any other additives.
  • a flavouring agent may include flavours such as vanilla, coffee, cinnamon, nutmeg, turmeric, mint, licorice, ginger, chocolate, and/or fruit flavours such as strawberry, banana, apple, pear, cherry, blueberry, pomegranate, orange, etc. and/or coconut, nut and seed flavors such as pistachio, cashew, almond, walnut, peanut, hazelnut, etc.
  • flavours such as vanilla, coffee, cinnamon, nutmeg, turmeric, mint, licorice, ginger, chocolate, and/or fruit flavours such as strawberry, banana, apple, pear, cherry, blueberry, pomegranate, orange, etc. and/or coconut, nut and seed flavors such as pistachio, cashew, almond, walnut, peanut, hazelnut, etc.
  • spices and herbs cinnamon, Eggnog, mint, etc.
  • the flavouring agent may be added to mask undesirable flavours and/or to render a milder flavor.
  • the flavouring agent may be present in the beverage product in the range of about 0% to about 5.0 % w/w or any value therebetween.
  • a flavouring agent may be a fruit or vegetable concentrate, a fruit or vegetable extract, a fruit product, etc.
  • suitable stabilizers and/or thickeners may include, without limitation, polysaccharides (starches) such as arrowroot, cornstarch, katakuri starch, potato starch, sago, tapioca, etc. and their starch derivatives; plant based gums, such as alginin, gellan gum, guar gum, locust bean gum, xanthan gum, pectin, etc; proteins, such as collagen, egg whites, furcellaran, gelatin, etc; hydrocolloids, such as agar, carrageenan, etc; sodium pyrophosphate; flours from wheat, maize, rice, oat, etc. or any combination thereof.
  • polysaccharides starches
  • starches such as arrowroot, cornstarch, katakuri starch, potato starch, sago, tapioca, etc. and their starch derivatives
  • plant based gums such as alginin, gellan gum, guar gum, locust bean gum,
  • the beverage product includes at least about 0.01 % w/w to about 5.0% w/w of a stabilizer and/or thickener, or any value therebetween, such as about 0.01%, 0.05%, 0.1%, 0.15%, 0.2%, 0.25%, 0.3%, 0.5%, 0.7%, 1%, 2%, 3%, 4%, or 5% w/w.
  • the stabilizer includes a combination of two or more different stabilizers in a defined ratio. In some embodiments, one stabilizer may be used in a certain amount. In some embodiments, the stabilizer includes a combination of gellan gum and carrageenan. In some embodiments, the combination of gellan gum and carrageenan is used at a 2.7: 1 ratio.
  • Emulsifiers may include, for example, glycerol esters, monoacyl glycerols and esters thereof, sodium stearpyl-2-lactylate, fatty acid monoesters of ethylene or propylene glycol, sorbitan fatty acid esters, phospholipids- lecithin (such as canola lecithin, sunflower lecithin, soy lecithin), water-soluble gums (such as gellan gum, agar, pectin, arabic gum, etc) and /or various proteins with emulsifying properties.
  • glycerol esters monoacyl glycerols and esters thereof, sodium stearpyl-2-lactylate, fatty acid monoesters of ethylene or propylene glycol, sorbitan fatty acid esters, phospholipids- lecithin (such as canola lecithin, sunflower lecithin, soy lecithin), water-soluble gums (such as gellan gum
  • the stabilizer, emulsifier and/or thickener may be added to the product in an amount sufficient to prevent separation and precipitation of solids and create a stable, homogeneous texture in the final product.
  • hydrocolloids and stabilizers are used to create a fuller, creamier mouth feel.
  • the beverage product includes at least about 0 01 % w/w to about 5.0% w/w of a stabilizer, emulsifier and/or thickener, or any value therebetween, such as about 0.01%, 0.05%, 0.1%, 0.15%, 0.2%, 0.25%, 0.3%, 0.5%, 0.7%, 1%, 2%, 3%, 4%, or 5% w/w.
  • stabilizers and/or emulsifiers may be used to promote suspension of the nut ingredient, for example, where the nut ingredient or product may contain high amounts of fiber and solids.
  • emulsifiers may be used to stabilize the nut ingredient in the beverage, for example, where the nut ingredient or product is enriched in naturally-occurring fats.
  • a coloring agent can include, for example, natural coloring agents (such as ⁇ -carotene, saffron, or caramel) and/or synthetic coloring agents (such as erythrosine or titanium dioxide).
  • a preservative can include, for example, potassium sorbate, sodium sorbate, potassium benzoate, sodium benzoate or calcium disodium EDTA.
  • an antimicrobial agent includes a natural antimicrobial agent, such as bacteriocin, rosemary extract, etc. The antimicrobial agent may be added to the final product to extend shelf life.
  • the beverage may be substantially free of preservatives i.e., not contain any added preservative
  • the beverage does not contain (i.e., is substantially free of) a soy product.
  • the beverage does not contain (i.e., is substantially free of) one or more of the following allergens: sesame, eggs, fish, shellfish and molluscs (for example, snails, clams, mussels, oysters, cockle and scallops), crustaceans (for example, crab, crayfish, lobster, prawn and shrimp), sulphites (for example, greater than 10 ppm), mustard, wheat, etc. or any derivatives thereof.
  • allergens sesame, eggs, fish, shellfish and molluscs (for example, snails, clams, mussels, oysters, cockle and scallops), crustaceans (for example, crab, crayfish, lobster, prawn and shrimp), sulphites (for example, greater than 10 ppm), mustard, wheat, etc. or any derivatives thereof.
  • the pH of the beverage can be between about 3.5 to about 8.5, or any value therebetween, such as about 3.5, 4.0. 4.5, 5.0. 5.5, 6.0. 6.5, 7.0, 7.5, 8.0, or 8.5.
  • Monopotassium phosphate or sodium bicarbonate and other pH regulators may be used to achieve the desired pH.
  • pH regulators do not include the use of an ammonia salt.
  • the beverage may be prepared by, for example, by mixing dry and wet ingredients, followed by homogenization and heat treatment, after which the beverage can be packed into the desired container.
  • the beverage may be prepared by mixing and suspending nut and nut ingredients, dairy and dairy ingredients, stabilizers and/or emulsifiers and other ingredients in water, followed by homogenizing and heat treating the fluid to create a beverage with desirable characteristics such as high stability, pleasant taste, and/or improved nutrition.
  • FIG. 1 An exemplary single step preparation process is shown in Fig. 1, which includes blending/mixing (A), homogenizing (B), and heat processing retention (C).
  • the process can be adjusted in various sequences, and different process flows may be implemented.
  • the heating step may precede the homogenization step.
  • the mixing, homogenizing and/or heating steps may be performed more than once. For example, in an almond and milk process such as that shown in Fig. 2, two mixing procedures, two homogenizing procedures and two heat treatments are used.
  • selected dry or liquid ingredients may be pre-treated.
  • pre-treatments may be designed and applied in order to maintain and/or create technical, microbiological and/or nutritional value for the ingredient.
  • Deodorisation and enzyme deactivation may be used in some embodiments.
  • an ingredient with small particle size, substantially free from lumps and with preserved nutritional value is desirable.
  • dry ingredients for example, fresh, grind single ingredient or pre-mix
  • grinding may be followed by clarification/filtration to facilitate suspension and yield a more stable finished product.
  • the nut product may have a particle size of about 30 microns to about 300 microns, or any value therebetween, such as about 30, 40, 50, 60, 70, 80, 90, 100, 150, 200, 250 or 300 microns.
  • the nut product may have a maximum particle size of about 300 microns.
  • the nut product may have a particle size of about 30 to about 50 microns.
  • enzyme treatment may be used to liquefy carbohydrates present in the nut product or other ingredients.
  • microbial enzymes such as alpha- and beta-amylase, glucoamylase, pullulanase and other suitable enzymes can be used for this pre-treatment.
  • heat-sensitive liquids and/or suspensions may be pre-sterilized or passed through in-line sterile filtration prior to addition into the final heat treated product.
  • thermophilic and mesophilic starter cultures may be added to the final heat-treated product.
  • the dairy ingredient or product may be pre-fermented.
  • thermophilic and/or mesophilic starter culture probiotic or non-probiotic
  • incubation may be carried out at a pre-determined temperature for a selected period of time.
  • selected ingredients for example, nut ingredients, dairy ingredients, etc. are mixed and added to water.
  • Mixing, stirring, blending, liquefying, shearing or any other suitable method may be applied to facilitate emulsifi cation, particle size reduction, and dispersion of ingredients.
  • a mixer can be used in one or more phases. In some embodiments, all the ingredients are added in the first step of the process (a one phase mixer). In other embodiments, selected ingredients may be added in the first phase of mixing and after passing through one and/or two other processing steps (such as homogenizer and/or heat treatment); the remaining ingredients may be added and followed by other processing steps.
  • mixing may be performed in a liquefier and through a shear pump.
  • a high speed mixer may be used for dispersing the particles (e g. a homomixer at about 500 to 4000 rpm, or about 2,000 to 3500 rpm, or any value therebetween, such as about 500, 600, 700, 800, 900, 1000, 1200, 1500, 1700, 2000, 2200, 2500, 2700, 3000, 3200, or 3500 rpm).
  • a dosing system may be used in some embodiments for adding sterilized and/or heat-sensitive ingredients to the heat-treated product.
  • the beverage may be inoculated with selected mesophilic and/or thermophilic starter cultures. Incubation may be carried out for appropriate amount of time (such as about 1 to about 5 hours, or any value therebetween) at defined temperatures (such as about 30°C to about 50°C, or any value therebetween).
  • the temperature of mixing may be between about 15°C to about 80°C or about 50°C to about 60°C, or any value therebetween, such as about 15°C,
  • Homogenization may be used to, reduce sedimentation, prevent separation, increase viscosity and/or improve texture, color and/or appearance.
  • any suitable homogenization technique may be used to reduce particle size distribution and/or facilitate the formation of a stable emulsion.
  • Homogenization may be used after each mixing step, and can be upstream or downstream of the heat processing system at about 500 to 4000 psi, or any value therebetween such as about 500, 1000, 1500, 2000, 2500, 3000, 3500 or 4000 psi.
  • the first phase of homogenization may take place after suspending non-dairy ingredients in water, for example, to reduce naturally occurring fats, fiber and/or protein particle size and promote emulsification between aqueous and lipid phases.
  • the second phase may be performed after adding dairy ingredients to the homogenized fluid, for example, to create a uniform texture in the final product.
  • the first phase of homogenization may be carried out at about 2000 psi to about 3000 psi or any value therebetween.
  • the homogenized mixture may then be subjected to indirect heating for a suitable period of time, such as about 73 °C to about
  • the dairy product, and optionally natural flavors, vitamins, etc. may be added into the heat-treated (pasteurized) mixture and homogenized by a two stage homogenizer at about 2000 psi to about 3000 psi or any value therebetween and about 500 psi to about 1000 psi pressure, or any value therebetween, in the first and the second stages, respectively.
  • Heat treatment (or other suitable methods such as high pressure processing (HPP), etc.) may be used to remove and/or inactivate pathogenic and spoilage bacteria, destroy enzymes, improve mouthfeel while protecting flavor, nutrient and organoleptic
  • the processing parameters may be defined to achieve optimal microbiological, nutritional and organoleptic quality in the finished product for an extended period of time while retaining stability.
  • the time- temperature parameters may be selected according to High Temperature/Short Time (HTST), Higher Heat/Shorter time (HHST), Extended Shelf Life (ESL), Ultra High Temperature (UHT), or other suitable methods.
  • the thermal process may be indirect (tubular heat exchanger, plate heat exchanger, etc.) or direct (steam injection or infusion).
  • Heat treatment conditions are selected based on product specific properties.
  • the product may be heat treated based on a pre-determined temperature/time profile (e.g., 72-74° C/ 16 sec, 88-100° C/0.01-1 sec, 135-150° C/4-15 sec, etc.).
  • a final heat treatment may be carried out in direct steam injection system at about 130°C to about 140 °C for about 2 seconds to about 5 seconds.
  • Heat treatment or its alternatives may be applied in one or more phases, resulting in various process flows.
  • heating may be applied once at the final step of the process and before packaging.
  • heat treatment may be applied at two or more stages during the process.
  • heat treatment may be performed so as to minimize thermal damage and development of cooked off-flavours in the final product. This can be achieved by, for example, optimizing the time and temperature profiles to avoid over- or under-processing and inhibit temperature fluctuations during the process.
  • a nut and dairy product with a high tendency for precipitation and burn on, during heat treatment may be treated by direct steam processing to minimize these effects. Different steps can be added, changed or removed, as desired.
  • Shelf life refers to length of time a food, beverage or other perishable item can be stored before it becomes unsuitable for use or consumption. Factors which limit shelf life include microbial spoilage, development of off-colours and -flavours, as well as destabilization resulting in suspension and sedimentation.
  • An extended shelf life product is one that will not undergo significant physico- chemical, microbiological or sensory changes over an extended period of time.
  • An unstable product will have a very short shelf life, whereas a stable product will have a longer shelf life.
  • a beverage according to the present disclosure retains microbiological, sensory and textural stability over its shelf life.
  • a beverage as disclosed herein does not exhibit substantial precipitation over its shelf life.
  • a beverage as disclosed herein is stable for at least 2 months at refrigeration temperatures (such as temperatures ranging from about 0°C to about 10°C, or any value therebetween, such as 0°C, 1°C , 2°C, 3°C , 4°C, 5°C, 6°C, 7°C, 8°C, 9°C or 10°C).
  • refrigeration temperatures such as temperatures ranging from about 0°C to about 10°C, or any value therebetween, such as 0°C, 1°C , 2°C, 3°C , 4°C, 5°C, 6°C, 7°C, 8°C, 9°C or 10°C.
  • a beverage as disclosed herein is shelf stable for at least
  • the finished product can be filled and packed by aseptic and non-aseptic methods in bottles, jars, cans, cartons, gable top, or any appropriate container.
  • the container may be made of any suitable material, such as plastic, laminate, etc. It is to be understood that the stability of the beverage may depend on the process used and/or packaging of the final product.
  • Fig. 2 shows an exemplary two-step process for preparing an almond and milk beverage.
  • the almond ingredient may be stabilized in water before adding the dairy product.
  • non-dairy ingredients such as almond and stabilizers, are added at the first mixing step (Al) followed by homogenizing (B l) and heating (C I).
  • Dairy ingredients may be added at the second mixing step (A2) and again homogenization (B2) and heat treatment (C2) may be carried out to yield the final product.
  • almond kernels (A 1-2) are passed through a grinder as a pre- treatment (AO) to reduce particle size which may be no more than 250 microns (more particularly not more than 30 - 50 microns).
  • the ingredients are weighed and the sugar, salts, stabilizers, emulsifiers, buffering agents, fortifying agents (except vitamins) (Al-3) are combined with the almond and a desirable amount of water (Al-1).
  • Mixing is performed in a liquefier and through a shear pump. High speed mixing may be used for dispersing the particles (e.g. homomixer at 2,000 rpm).
  • the temperature may be adjusted to 50 - 60°C and after laps of time (3-10 min, more particularly 5 min), when all the ingredients are suspended in water the mixture is discharged into a homogenizer.
  • the first phase of homogenization (B l) may be carried out at approximately 2000 - 3000 psi.
  • the homogenized mixture is then subjected to a indirect heating system (CI) at 73 -75 °C for 16 sec.
  • Milk, natural flavors and vitamins are added (A2) into the pasteurized mixture and further homogenized in a two stage homogenizer (B2) with approximately 2000 - 3000 and 500 - 1000 psi pressure in the first and the second stages, respectively.
  • Final heat treatment (C2) is carried out in a direct steam injection system at 130 - 140 °C for 3 - 5 sec.
  • An exemplary nut and dairy beverage was prepared by combining:
  • the dairy component was a modified milk ingredient, containing skim milk powder, with the following physical/chemical properties.
  • Lactose (% by difference) 58.0%
  • the nut source was almond in the form of roasted almond butter.
  • the stabilizers included gellan gum and lambda carrageenan in a 2.7: 1 ratio.
  • the pH of the beverage was in the range of 6.5 - 7.3 and the density was
  • the beverage also contained cane sugar, tricalcium phosphate, canola lecithin and/or sunflower lecithin, salt, natural flavour, sodium bicarbonate, vitamin A palmitate, zinc gluconate, riboflavin, vitamin D, and vitamin B12.
  • Supplemental calcium was added to the beverage in an amount sufficient to provide 45% of the Daily Value in the beverage.
  • the beverage was stable for at least 2 months at refrigeration temperatures and had the following nutritional profile.
  • An exemplary flavoured nut and dairy beverage was prepared by combining:
  • the dairy component was a modified milk ingredient, containing skim milk powder and lactose, with the following physical/chemical properties.
  • Lactose (% by difference) 58.0%
  • the almond butter had the following properties.
  • the stabilizers included gellan gum and lambda carrageenan in a 2.7: 1 ratio.
  • the vanilla flavouring was an extract of vanilla beans, water and natural grain alcohol, with the following physical/chemical properties.
  • the pH of the beverage was in the range of 6.5 - 7.3 and the density was 1.038 kg/L The total solids were present at 12 ⁇ 0.3%.
  • the specific gravity was 1.04 and the viscosity was 5 cP at 10 ° C and 1.1 cP at 72°C.
  • the beverage also contained cane sugar, tricalcium phosphate, canola lecithin and/or sunflower lecithin, salt, natural flavour, sodium bicarbonate, vitamin A palmitate, zinc gluconate, riboflavin, vitamin D, and vitamin B12.
  • Supplemental calcium was added to the beverage in an amount sufficient to provide 45% of the Daily Value in the beverage.
  • An exemplary lactose-free nut and dairy beverage is prepared by combining:
  • the dairy component is a modified milk ingredient, containing lactose-free skim milk powder with the following physical/chemical properties.
  • the almond butter has the following properties.
  • the stabilizers include gellan gum and lambda carrageenan in a 2.7: 1 ratio.
  • the pH of the beverage is in the range of 6.5 - 7.3 and the density is 1.038 kg/L.
  • the total solids are present at 10.5 ⁇ 0.3%.
  • the specific gravity is 1.04.
  • the beverage also contains cane sugar, tricalcium phosphate, canola lecithin and/or sunflower lecithin, salt, natural flavour, sodium bicarbonate, vitamin A palmitate, zinc gluconate, riboflavin, vitamin D, and vitamin B12.
  • Supplemental calcium is added to the beverage in an amount sufficient to provide 45% of the Daily Value in the beverage.
  • the beverage is shelf stable for at least 6 months at ambient temperatures and has the following nutritional profile.
  • An exemplary nut and dairy beverage is prepared by combining:
  • the dairy component is fluid cow' s milk, with the following
  • the almond butter consists of blanched almonds:
  • the stabilizers included gellan gum and lambda carrageenan in a 2.7: 1 ratio.
  • the pH of the beverage is in the range of 6.5 - 7.5, and the density is 1.04 kg/L.
  • the total solids are present at 10.5 ⁇ 0.3%.
  • the beverage also contains cane sugar, calcium carbonate, canola lecithin and/or sunflower lecithin, salt, natural flavour, sodium bicarbonate, vitamin A palmitate, zinc gluconate, riboflavin, vitamin D, and vitamin B12.
  • Supplemental calcium is added to the beverage in an amount sufficient to provide at least 300 mg of calcium per 250 mL serving.
  • the beverage is shelf stable for at least 6 months at ambient temperatures and has the following nutritional profile:
  • An exemplary nut and dairy beverage is prepared by combining:
  • the dairy components are a skim milk product and whey protein isolate (WPI) with the following physical/chemical properties:
  • the cashew butter consists of blanched cashews:
  • the stabilizers include gellan gum and lambda carrageenan in a 2.7: 1 ratio.
  • the pH of the beverage is in the range of 6.5 -7.3 and the density is 1.05 kg/L.
  • the total solids are present at 13.5 ⁇ 0.3%.
  • the beverage also contains cane sugar, calcium carbonate, canola lecithin and/or sunflower lecithin, salt, natural flavour, sodium bicarbonate, vitamin A palmitate, zinc gluconate, riboflavin, vitamin D, and vitamin B 12.
  • Supplemental calcium is added to the beverage in an amount sufficient to provide at least 350 mg of calcium per 250 mL serving.
  • the beverage is shelf stable for at least 6 months at ambient temperatures and has the following nutritional profile:

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Biophysics (AREA)
  • Microbiology (AREA)
  • Dairy Products (AREA)

Abstract

L'invention concerne une boisson et un procédé de fabrication de ladite boisson, contenant des fruits à coque et des produits laitiers. La boisson contient entre environ 0,5 et 15 % poids/poids de protéines issues de produits laitiers, entre environ 0,01 et 0,3 % poids/poids de calcium issu de produits laitiers, entre environ 0,05 et 3 % poids/poids de fibres issues de fruits à coque, et entre environ 0,05 et 5 % de matières grasses, le rapport entre les acides gras saturés et insaturés étant d'au moins 5 % plus grand que celui des produits laitiers seuls. Les fruits à coque peuvent comprendre un ou plusieurs des fruits suivants : noisettes, pistaches, amandes, noix ou noix de cajou.
PCT/CA2014/050475 2013-05-22 2014-05-22 Boisson aux fruits à coque et aux produits laitiers Ceased WO2014186896A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US201361826442P 2013-05-22 2013-05-22
US61/826,442 2013-05-22

Publications (1)

Publication Number Publication Date
WO2014186896A1 true WO2014186896A1 (fr) 2014-11-27

Family

ID=51932676

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/CA2014/050475 Ceased WO2014186896A1 (fr) 2013-05-22 2014-05-22 Boisson aux fruits à coque et aux produits laitiers

Country Status (1)

Country Link
WO (1) WO2014186896A1 (fr)

Cited By (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US9474725B1 (en) 2014-06-11 2016-10-25 Poviva Tea, Llc Food and beverage compositions infused with lipophilic active agents and methods of use thereof
WO2017098022A1 (fr) * 2015-12-11 2017-06-15 Nestec S.A. Lait d'arachide rtd aseptique et son procédé de fabrication
CN107279297A (zh) * 2017-07-12 2017-10-24 温州市香格里拉食品有限公司 一种含有核桃肽与乳清蛋白的复合粉及其制备方法
WO2021018975A1 (fr) * 2019-07-31 2021-02-04 Société des Produits Nestlé SA Succédané de lait à base de plantes offrant une nouvelle sensation de goût
WO2021018970A1 (fr) * 2019-07-31 2021-02-04 Société des Produits Nestlé SA Succédané de lait à base de plantes offrant une nouvelle sensation de goût
CN113207971A (zh) * 2021-04-27 2021-08-06 中国农业科学院农产品加工研究所 一种核桃发酵乳及其制备方法
US11311559B2 (en) 2020-04-20 2022-04-26 Poviva Corp. Compositions and methods for enhanced delivery of antiviral agents
CN115297734A (zh) * 2020-02-18 2022-11-04 可口可乐公司 相稳定的蛋白质饮料及其制备方法
WO2022268982A1 (fr) * 2021-06-24 2022-12-29 Frieslandcampina Nederland B.V. Boisson chocolatée comprenant une protéine végétale et procédé de préparation
US20240023583A1 (en) * 2021-01-05 2024-01-25 Chobani Llc Plant-based zero sugar food product and associated method
US12225913B2 (en) 2015-05-18 2025-02-18 5071, Inc. Cannabis compositions and methods of making the same
JP2025072381A (ja) * 2018-05-06 2025-05-09 アマイ プロテインズ リミテッド 味及び風味調整剤タンパク質

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2007106731A2 (fr) * 2006-03-10 2007-09-20 Next Proteins, Inc. Boisson protéinée et son procédé de préparation
CA2707931A1 (fr) * 2009-09-11 2011-03-11 Whitewave Services, Inc. Lait sans lait a base de noix, et methode de preparation

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2007106731A2 (fr) * 2006-03-10 2007-09-20 Next Proteins, Inc. Boisson protéinée et son procédé de préparation
CA2707931A1 (fr) * 2009-09-11 2011-03-11 Whitewave Services, Inc. Lait sans lait a base de noix, et methode de preparation

Cited By (15)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US9839612B2 (en) 2014-06-11 2017-12-12 Poviva Tea, Llc Food and beverage compositions infused with lipophilic active agents and methods of use thereof
US9974739B2 (en) 2014-06-11 2018-05-22 Poviva Tea, Llc Food and beverage compositions infused with lipophilic active agents and methods of use thereof
US9474725B1 (en) 2014-06-11 2016-10-25 Poviva Tea, Llc Food and beverage compositions infused with lipophilic active agents and methods of use thereof
US12225913B2 (en) 2015-05-18 2025-02-18 5071, Inc. Cannabis compositions and methods of making the same
WO2017098022A1 (fr) * 2015-12-11 2017-06-15 Nestec S.A. Lait d'arachide rtd aseptique et son procédé de fabrication
CN107279297A (zh) * 2017-07-12 2017-10-24 温州市香格里拉食品有限公司 一种含有核桃肽与乳清蛋白的复合粉及其制备方法
JP2025072381A (ja) * 2018-05-06 2025-05-09 アマイ プロテインズ リミテッド 味及び風味調整剤タンパク質
WO2021018970A1 (fr) * 2019-07-31 2021-02-04 Société des Produits Nestlé SA Succédané de lait à base de plantes offrant une nouvelle sensation de goût
WO2021018975A1 (fr) * 2019-07-31 2021-02-04 Société des Produits Nestlé SA Succédané de lait à base de plantes offrant une nouvelle sensation de goût
CN115297734A (zh) * 2020-02-18 2022-11-04 可口可乐公司 相稳定的蛋白质饮料及其制备方法
US11311559B2 (en) 2020-04-20 2022-04-26 Poviva Corp. Compositions and methods for enhanced delivery of antiviral agents
US20240023583A1 (en) * 2021-01-05 2024-01-25 Chobani Llc Plant-based zero sugar food product and associated method
CN113207971B (zh) * 2021-04-27 2022-06-14 中国农业科学院农产品加工研究所 一种核桃发酵乳及其制备方法
CN113207971A (zh) * 2021-04-27 2021-08-06 中国农业科学院农产品加工研究所 一种核桃发酵乳及其制备方法
WO2022268982A1 (fr) * 2021-06-24 2022-12-29 Frieslandcampina Nederland B.V. Boisson chocolatée comprenant une protéine végétale et procédé de préparation

Similar Documents

Publication Publication Date Title
US20240057651A1 (en) Nutritional formulations such as a yoghurt, cream, cream dessert or frozen dessert, comprising a pea protein isolate, and the use of the formulation as a source of protein
WO2014186896A1 (fr) Boisson aux fruits à coque et aux produits laitiers
US20090061047A1 (en) High-fiber dairy product
Guneser et al. Engineering of milk-based beverages: Current status, developments, and consumer trends
KR102879790B1 (ko) 유제품 및 방법
ES2360794T3 (es) Sistema de textura con suero ácido.
US20130064923A1 (en) Liquid Milk Beverage For Toddlers
US20170347676A1 (en) Non-dairy yogurt product prepared from coconut water
JP7763029B2 (ja) 発酵組成物
CN117412674A (zh) 包含燕麦和蚕豆蛋白质的发酵非乳制品食物组合物
Chuck-Hernandez et al. Dairy-based snacks
BRPI0612459B1 (pt) Método para a produção de uma preparação enriquecida com proteínas, preparação enriquecida com proteínas, seu uso, método para preparar um produto alimentício ácido enriquecido com proteínas e produto alimentício ácido enriquecido com proteínas
Pimentel et al. Brazilian yogurt-like products
EP3042566B1 (fr) Produits similaires à un yaourt végétal et procédés de production associés
US20050084594A1 (en) Stable hemogeneous drink composition including particulate cereal product
Lotfian et al. Functional protein beverage with milk and egg white: physical properties, formulation, protein contents and amino acids components
WO2006119064A2 (fr) Nouvelles boissons et puddings aseptiques contenant des proteines du petit-lait et leurs procedes de fabrication
Ravindra et al. Valorization of By‐Products of Milk Fat Processing
JPS6341534B2 (fr)
EP4106548A1 (fr) Boisson protéinée de phase stable et son procédé de fabrication
RU2853325C1 (ru) Способ получения молочного десерта
Murtaza et al. Characterization of functional milk products
Bakhshi et al. Investigation of physicochemical and sensory properties of functional cocoa milk containing berry juice, whey and various hydrocolloids
WO2024185888A1 (fr) Aliment à teneur nutritionnelle ajustée et son procédé de production
WO2024251930A1 (fr) Compositions végétales fermentées et leurs procédés de préparation

Legal Events

Date Code Title Description
121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 14800892

Country of ref document: EP

Kind code of ref document: A1

NENP Non-entry into the national phase

Ref country code: DE

122 Ep: pct application non-entry in european phase

Ref document number: 14800892

Country of ref document: EP

Kind code of ref document: A1