Protein stabilizer systems comprising carrageenan for weakly acidic flavored milk drinks
View Patent ↗Mildly acidic milk and soy beverages and methods for preparation of mildly acidic milk and soy beverages are provided herein. The acidified milk and soy beverages generally comprise a milk product and a stabilizer system at a mildly acidic pH in the range of about 5.0 to about 6.0. In particular embodiments, the beverage further comprises one or more components to provide a fruit flavor to the acidified milk beverage. In embodiments, the acidified milk and soy beverages comprise a milk product in an amount sufficient to provide milk protein and/or soy protein in the beverage in an amount from about 0.25% by weight to about 4.0% by weight of the beverage and a stabilizer system comprising a carrageenan component and optionally a high acyl gellan gum. The carrageenan component desirably comprises a mildly extracted kappa-iota copolymer with minimal alkaline modification.
1. An acidified milk beverage comprising a milk product and a stabilizer system, wherein:
the milk product is present in an amount sufficient to provide milk protein in an amount of at least about 0.25% by weight of the acidified milk beverage;
the stabilizer system comprises a carrageenan component;
wherein the carrageenan component comprises Mu carrageenan in an amount from about 2% by weight to about 7% by weight of the carrageenan component, and
Nu carrageenan in an amount from about 10% by weight to about 17% by weight of the carrageenan component, and
wherein a combined total of the Mu carrageenan and the Nu carrageenan is present in the carrageenan component in an amount from about 15% by weight to about 22% by weight of the carrageenan component; and
the acidified milk beverage has a pH in the range of about 5.0 to about 6.0;
wherein the carrageenan component is present in the acidified milk beverage in an amount from about 0.05% by weight to about 0.6% by weight of the acidified milk beverage and provides colloidal stability and protein protection to the milk protein to prevent aggregation during a thermal treatment, and wherein the acidified milk beverage has an average protein particle size of less than about 10 μm.
2. The acidified milk beverage of claim 1 , wherein the milk product comprises a dairy milk product or a soy milk product.
3. The acidified milk beverage of claim 1 , wherein the milk product is present in an amount sufficient to provide milk protein in an amount from about 0.5% by weight to about 4.0% by weight of the acidified milk beverage.
4. The acidified milk beverage of claim 1 , wherein the milk product is present in an amount sufficient to provide milk protein in an amount from about 0.5% by weight to about 2.5% by weight of the acidified milk beverage.
5. The acidified milk beverage of claim 1 , wherein the stabilizer system further comprises a gellan gum.
6. The acidified milk beverage of claim 5 , wherein the gellan gum comprises a high acyl gellan gum.
7. The acidified milk beverage of claim 5 , wherein the high acyl gellan gum is present in the acidified milk beverage in an amount from about 0.005% by weight to about 0.035% by weight of the acidified milk beverage.
8. The acidified milk beverage of claim 1 , wherein the carrageenan component is present in the acidified milk beverage in an amount from about 0.1% by weight to about 0.6% by weight of the acidified milk beverage.
9. The acidified milk beverage of claim 1 , wherein the acidified milk beverage has an elastic modulus from about 0.4 dynes/cm 2 to less than about 3.0 dynes/cm 2 .
10. The acidified milk beverage of claim 1 , wherein the acidified milk beverage has a viscosity in the range of about 10 cP to about 50 cP at 75 sec −1 when measured using a Bohlin rheometer.
11. The acidified milk beverage of claim 1 , wherein the carrageenan component further comprises a kappa-iota copolymer,
wherein a kappa carrageenan is present in the carrageenan component in an amount from about 15% by weight to about 37% by weight,
an iota carrageenan is present in the carrageenan component in an amount from about 24% by weight to about 42% by weight, and
a combined total of the kappa carrageenan and the iota carrageenan is an amount from about 40% by weight to about 79% by weight of the carrageenan component.
12. A beverage comprising:
a milk product;
the milk product present in an amount sufficient to provide a protein in an amount of at least about 0.25% by weight of the beverage;
a stabilizer system comprising a kappa-iota carrageenan copolymer, wherein the kappa-iota carrageenan copolymer comprises:
Mu carrageenan in an amount from about 2% by weight to about 7% by weight of the kappa-iota carrageenan copolymer; and
Nu carrageenan in an amount from about 10% by weight to about 17% by weight of the kappa-iota carrageenan copolymer;
wherein a combined total of the Mu carrageenan and the Nu carrageenan in the kappa-iota carrageenan copolymer is in an amount from about 15% by weight to about 22% by weight of the kappa-iota carrageenan copolymer; and
the beverage has a pH in the range of about 5.0 to about 6.0;
wherein the kappa-iota carrageenan copolymer is present in the beverage in an amount from about 0.05% by weight to about 0.6% by weight of the beverage and provides colloidal stability and protein protection to the protein to prevent aggregation during a thermal treatment, the beverage having an average protein particle size of less than about 10 μm.
13. A method of making a acidified milk beverage comprising a milk product and a stabilizer system, comprising:
providing the milk product in an amount sufficient to provide milk protein in an amount of at least about 0.25% by weight of the acidified milk beverage; and
stabilizing the acidified milk beverage with the stabilizer system, wherein the stabilizer system comprises:
a carrageenan component comprising:
Mu carrageenan in an amount from about 2% by weight to about 7 by weight of the carrageenan component; and
Nu carrageenan in an amount from about 10% by weight to about 17% by weight of the carrageenan component;
wherein a combined total of the Mu carrageenan and the Nu carrageenan is present in the carrageenan component in an amount from about 15% by weight to about 22% by weight of the carrageenan component;
wherein the acidified milk beverage has a pH in the range of about 5.0 to about 6.0; and
the carrageenan component is present in the acidified milk beverage in an amount from about 0.05% by weight to about 0.6% by weight of the acidified milk beverage and provides colloidal stability and protein protection to the milk protein to prevent aggregation during a thermal treatment, the acidified milk beverage having an average protein particle size of less than about 10 μm.
14. The method of claim 13 , wherein the milk product comprises a dairy milk product or a soy milk product.
15. The method of claim 13 , wherein the milk product is present in an amount sufficient to provide milk protein in an amount from about 0.5% by weight to about 4.0% by weight of the acidified milk beverage.
16. The method of claim 13 , wherein the stabilizer system further comprises a gellan gum.
17. The method of claim 16 , wherein the gellan gum comprises a high acyl gellan gum.
18. The method of claim 17 wherein the high acyl gellan gum is present in the beverage in an amount from about 0.005% by weight to about 0.035% by weight of the acidified milk beverage.
19. The method of claim 13 , wherein the carrageenan component is present in the acidified milk beverage in an amount from about 0.1% by weight to about 0.6% by weight of the acidified milk beverage.