PACKAGED AMBIENT DAIRY BEVERAGE WITH REDUCED MILK SOLIDS
A dairy beverage comprising milk solids, oil or fat, starch, emulsifier, gellan, cellulose and carrageenan in specific amounts in a closed container is disclosed. The beverage may be foamed by shaking, to provide a pleasant aerated texture/mouthfeel.
1 . An aseptic dairy beverage in a closed container having a headspace of 18 to 35 vol. % of the volume of the container, wherein the beverage comprises:
milk solids ranging from 2 to 6 wt %;
added oil or fat ranging from 1 to 3 wt %;
starch ranging from 1 to 3 wt %;
emulsifier ranging from 0.05 to 0.15 wt %;
gellan ranging from 0.01 to 0.04 wt %;
cellulose ranging from 0.4 to 0.6 wt %;
carrageenan ranging from 0.02 to 0.06 wt % and
the beverage has a pH from 6.2 to 6.6.
2 . The beverage of claim 1 , wherein the beverage comprises coffee ranging from 0.9 to 1.5 wt %.
3 . The beverage of claim 1 , wherein the cellulose comprises a blend of carboxymethyl cellulose and microcrystalline cellulose.
4 . The beverage of claim 1 , wherein the gellan is high-acyl gellan.
5 . The beverage of claim 1 , wherein the carrageenan is selected from the group consisting of iota, kappa, lambda and combinations thereof.
6 . The beverage of claim 1 , wherein the starch comprises hydroxypropyl starch.
7 . The beverage of claim 1 , wherein the emulsifier is selected from the group consisting of monoglycerides, diglycerides, lecithin, lactylates, diacetyl tartaric acid esters of mono-diglycerides, emulsifying starches, and mixtures thereof and the emulsifier have hydrophilic-lipophilic balance (HLB) value ranging from 6 to 8.
8 . The beverage of claim 7 , wherein the emulsifier is diacetyl tartaric acid esters of mono-diglycerides having HLB value of about 6.
9 . The beverage of claim 1 , wherein the oil comprises oil having melting point above 25° C.
10 . The beverage according to claim 1 , wherein the beverage further comprises from 0.03 to 0.1 wt % of a buffering agent, wherein the buffering agent is selected from the group consisting of potassium phosphate, dipotassium phosphate, potassium citrate, potassium bicarbonate, sodium bicarbonate, sodium citrate, sodium phosphate, disodium phosphate and combinations thereof.
11 . The beverage according to claim 1 , wherein the beverage further comprises flavour ingredient selected from the group consisting of cocoa, tea, caramel, strawberry, banana, vanilla, cinnamon, cardamom, saffron, clove, and mixtures thereof.
12 . The beverage according to claim 1 , wherein the beverage further comprises a sweetener component.
13 . The beverage according to claim 12 , wherein the sweetener comprises sugar ranging from 0.5 to 5 wt %.
14 . The beverage according to claim 1 , wherein the beverage retains an aerated texture for at least 10 minutes after shaking.
15 . A process for preparing an aseptic dairy beverage with aerated texture after hand shaking which comprises the step of:
i) providing a packaged product comprising a beverage in a closed container having a headspace of 18 to 35 vol. % of the volume of the container, wherein the beverage comprises: milk solids ranging from 2 to 6 wt %; added oil or fat ranging from 1 to 3 wt %; starch ranging from 1 to 3 wt %; emulsifier ranging from 0.05 to 0.15 wt %; gellan ranging from 0.01 to 0.04 wt %; cellulose ranging from 0.4 to 0.6 wt %; carrageenan ranging from 0.02 to 0.06 wt %; and the beverage has a pH from 6.2 to 6.6; and
ii) shaking the packaged product to obtain the aerated dairy beverage.
16 . A process according to claim 15 , wherein the shaking is performed by hand.
17 . A process according to claim 16 , wherein the shaking by hand is performed by shaking the closed container from 3 to 15 times.
18 . (canceled)