LOW-SUGAR DAIRY BEVERAGES
Ready to drink low sugar flavored dairy beverages are provided, and methods for making such beverages are also provided. The beverage can include a dairy component, a flavor component, and a stabilizing system comprising a first stabilizing component and a second stabilizing component. The flavor component can be at least one of a cocoa component or a fruit flavoring component. The first stabilizing component is microcrystalline cellulose, carboxymethyl cellulose and further comprising carrageenans, and the second stabilizing component is at least one of gellan or a modified starch. Sugar can be present in the beverage in an amount up to about 4.5% of the beverage. The beverage can be aseptic and stable in a homogenous state for at least three months in ambient storage and preferably at least six months in ambient storage.
1 . A ready to drink beverage comprising:
a dairy component;
a flavor component selected from the group consisting of a cocoa component, a fruit flavor component, and a combination thereof; and
a stabilizing system comprising a first stabilizing component and a second stabilizing component, the first stabilizing component comprises microcrystalline cellulose (MCC) and carboxymethyl cellulose (CMC) and the second stabilizing component is selected from the group consisting of gellan, a modified starch and a combination thereof.
2 . The ready to drink beverage of claim 1 , wherein the first stabilizing component further comprises carrageenans.
3 . The ready to drink beverage of claim 2 , wherein carrageenan is present from 0.005% to 0.015% of the beverage.
4 . The ready to drink beverage of claim 2 , where the weight ratio of gellan to cellulose and to carrageenan ranges from about (0.7 to 15) to about (2 to 40) to 1.
5 . The ready to drink beverage of claim 2 , wherein the weight ratio of modified starch to cellulose and to carrageenan ranges from about (3.3 to 150) to about (2 to 40) to 1.
6 . The ready to drink beverage according to claim 1 , wherein the first stabilizing component is present in the beverage in an amount from 0.03% to 0.2% of the beverage.
7 . The ready to drink beverage according to claim 1 , wherein the second stabilizing component is gellan and is present in the beverage in an amount from 0.01% to 0.075% of the beverage.
8 . The ready to drink beverage according to claim 1 , wherein the second stabilizing component is starch and is present in the beverage in an amount from 0.05% to 0.75% of the beverage.
9 . The ready to drink beverage according to claim 1 , wherein the second stabilizing component the combination of starch and gellan is present in the beverage in a total amount from 0.06% to 0.825% of the beverage.
10 . The ready to drink beverage according to claim 1 , wherein added sugar is present in the beverage in an amount up to about 4.5% of the beverage.
11 . The ready to drink beverage according to claim 1 , wherein gellan is high acyl gellan.
12 . The ready to drink beverage according to claim 1 , wherein modified starch is hydroxypropyl starch.
13 . A method of producing a ready to drink dairy beverage comprising the steps of:
adding a stabilizing system to a dairy component and a flavor component, the flavor component selected from the group consisting of a cocoa component, a fruit flavor component, and a combination thereof, and the stabilizing system comprises a first stabilizing component and a second stabilizing component;
the first stabilizing component comprises microcrystalline cellulose (MCC) and carboxymethyl cellulose (CMC), and the first stabilizing component is 0.02% to 0.3% of the beverage; and
the second stabilizing component is selected from the group consisting of 0.01% to 0.075% of gellan based on the total beverage, 0.05% to 0.75% of modified starch based on the total beverage, and 0.06% to 0.825% of a combination of gellan and modified starch based on the total beverage.
14 . A ready to drink aseptic beverage comprising:
a dairy component;
a flavor component selected from the group consisting of a cocoa component, a fruit flavor component, and a combination thereof;
sugar in an amount up to about 4.5% of the beverage; and
a stabilizing system comprising a first stabilizing component and a second stabilizing component, the first stabilizing component comprises microcrystalline cellulose (MCC) and carboxymethyl cellulose (CMC) and the second stabilizing component is selected from the group consisting of gellan, a modified starch and a combination thereof, and the stabilizing system is present in an amount that maintains the ready to drink aseptic beverage in a homogenous state for at least three months in ambient storage.
15 . The ready to drink beverage of claim 15 , wherein the first stabilizing component and the second stabilizing component are the only stabilizers in the beverage.