Concentrate for milky beverages
The present invention relates to a liquid dairy concentrate for mixing with an aqueous medium to form a beverage, the concentrate comprising casein and at least 5 wt % fat, wherein a ratio of fat to casein is from 3:1 to 18:1.
1. A liquid dairy concentrate for mixing with an aqueous medium to form a beverage, the concentrate comprising cream concentrated by ultrafiltration and/or diafiltration and casein, and having at least 5 wt % fat, wherein a ratio of fat to casein is about 16:1, such that when the concentrate is mixed with the aqueous medium, a foam is formed on a surface of the beverage, the foam having a height of at least 20 mm,
wherein the foam and the beverage comprise large fat globules greater than 6 microns and small fat globules less than 6 microns, and both the foam and the beverage have ratios of large to small fat globules of 2.5:1 to 3.5:1.
2. The liquid dairy concentrate according to claim 1 , wherein the concentrate comprises from 5-30 wt % fat.
3. The liquid dairy concentrate according to claim 1 , wherein the fat consists of dairy fats.
4. The liquid dairy concentrate according to claim 1 , further comprising one or more components selected from flavourings, stabilisers, salt, sugar and vitamin/mineral supplements.
5. A beverage capsule containing the liquid dairy concentrate of claim 1 and having an eductor.
6. A method of preparing a beverage, the method comprising introducing an aqueous medium into the capsule according to claim 5 to produce a beverage by dilution of the liquid dairy concentrate, and dispensing the beverage from the capsule.
7. A system for preparing a beverage, the system comprising a capsule according to claim 5 and a beverage preparation machine for providing a flow of aqueous medium through the capsule to dispense a beverage.
8. A beverage capsule containing the liquid dairy concentrate of claim 1 .
9. The liquid dairy concentrate according to claim 1 , wherein the foam and the beverage have substantially similar ratios of large to small fat globules.
10. A method for producing a liquid dairy concentrate, the method comprising:
providing a dairy ingredient having at least 5 wt % fat, the dairy ingredient provided by concentrating cream by ultrafiltration and/or diafiltration; and
mixing the dairy ingredient with a source of casein to provide a ratio of fat to casein of about 16:1,
and such that when the concentrate is mixed with an aqueous medium to form a beverage, a foam is formed on a surface of the beverage, the foam having a height of at least 20 mm,
wherein the foam and the beverage comprise large fat globules greater than 6 microns and small fat globules less than 6 microns, and both the foam and the beverage have ratios of large to small fat globules of 2.5:1 to 3.5:1.
11. The method according to claim 10 , wherein the casein is provided as native micellular casein.
12. The method according to claim 10 , wherein the casein is provided as a concentrated milk ingredient.
13. The method according to claim 10 , wherein the step of mixing comprises a high pressure homogenisation step.
14. The method according to claim 10 , wherein the method further comprises filling the liquid dairy concentrate into a beverage capsule and/or pasteurising the liquid dairy concentrate.
15. A liquid dairy concentrate obtainable by the method of claim 10 .
16. The method according to claim 10 , wherein the foam and the beverage have substantially similar ratios of large to small fat globules.
17. A liquid dairy concentrate for mixing with an aqueous medium to form a beverage, the concentrate comprising cream concentrated by ultrafiltration and/or diafiltration and casein, and having at least 5 wt % fat, wherein a ratio of fat to casein is from 14:1 to 16:1, such that when the concentrate is mixed the aqueous medium, a foam is formed on a surface of the beverage, the foam having a height of at least 18 mm,
wherein the foam and the beverage comprise large fat globules greater than 6 microns and small fat globules less than 6 microns, and both the foam and the beverage have ratios of large to small fat globules of 2.5:1 to 3.5:1.
18. The liquid dairy concentrate according to claim 17 , wherein the foam and the beverage have substantially similar ratios of large to small fat globules.