Beverage thickener system, beverage and method
View Patent ↗The present invention relates to an improved beverage thickener system and beverage which achieve desired perceived viscosity levels and mouthfeel with reduced amounts of thickener while improving the mouthfeel characteristics of the beverage. The beverage and beverage thickener system comprise a thickener, preferably modified food starch, and a thickener adjuvant that is not a thickener. The weight ratio of modified food starch to thickener adjuvant typically is in the range of from about 40:1 to about 10:1.
1. A beverage thickener system comprising: a thickener comprising at least one component selected from the group consisting of flours, gums, modified food starches, and mixtures thereof and a thickener adjuvant, present in an amount effective to permit achieving a mouthfeel in a beverage with less thickener compared to the amount of thickener needed to achieve that mouthfeel without the presence of the thickener adjuvant, wherein the weight ratio of the thickener to the thickener adjuvant is in the range of from about 40:1 to about 17:1.
2. The beverage thickener system of claim 1 wherein the thickener adjuvant is selected from the group consisting of citrus flavor, citrus oil, citrus peel, and combinations thereof.
3. The beverage thickener system of claim 1 wherein the thickener adjuvant is natural citrus flavor.
4. The beverage thickener system of claim 3 wherein the citrus flavor comprises citrus peel.
5. The beverage thickener system of claim 3 wherein the thickener is modified food starch.
6. The beverage thickener system of claim 5 , wherein the modified food starch is modified food starch derived from tapioca.
7. A beverage comprising: a thickener component comprising at least one component selected from the group consisting of flours, gums, modified food starches, and mixtures thereof; and a thickener adjuvant, present in an amount effective to permit achieving a mouthfeel in a beverage with less thickener compared to the amount of thickener needed to achieve that mouthfeel without the presence of the thickener adjuvant, wherein the weight ratio of the thickener to the thickener adjuvant is in the range of from about 40:1 to about 17:1.
8. The beverage of claim 7 wherein the thickener adjuvant is selected from the group consisting of citrus flavor, citrus peel, citrus oil and combinations thereof
9. The beverage of claim 7 wherein the thickener adjuvant is natural citrus flavor.
10. The beverage of claim 9 wherein the citrus flavor is derived from citrus peel.
11. The beverage of claim 9 wherein the thickener is modified food starch.
12. The beverage of claim 11 , wherein the modified food starch is modified food starch derived from tapioca.
13. The beverage of claim 12 , wherein the modified food starch has a molecular weight of at least about 10,000.
14. The beverage of claim 9 wherein the weight percent of the modified food starch is present in an amount in the range of from about 0.1 to about 2.0 weight percent of the total beverage weight.
15. The beverage of claim 7 wherein the thickener is present in amount of from about 0.10% to about 2.0% and the thickener adjuvant is present in an amount of from about 0.01% to about 0.1%, all by weight relative to the total beverage weight.
16. A method of reducing the amount of a thickener needed to provide a specified increase in mouthfeel in a beverage, comprising: incorporating into the beverage a thickener and a thickener adjuvant selected from the group consisting of citrus flavor, citrus oil, citrus peel, and combinations thereof, wherein the weight ratio of the thickener to the thickener adjuvant is in the range of from about 40:1 to about 17:1.
17. The method of claim 16 wherein the thickener adjuvant is natural citrus flavor.
18. The method of claim 16 wherein the thickener is a modified starch.