Stabilised particles in an alcoholic beverage
The invention relates to an alcoholic beverage containing between 15 and 150 g/l of a particulate nut material, wherein the nut material has a particle size, preferably bimodal, between 0.05 and 200 ?m and the beverage contains 5 between 0.2 and 1.0 wt. % of a stabiliser comprising microcrystalline cellulose and optionally a soluble and/or anionic polysaccharide such as CMC.
1. An alcoholic liquid beverage having a pH between 6.5 and 7.5 and comprising:
(a) between 15 and 150 g/l of a particulate nut material selected from the group consisting of peanut, walnut, hazelnut, almond, cashew, pecan, pine nut, pistachio, Brazil nut, macadamia nut, coconut and cocoa, wherein the nut material has a particle size between 0.05 and 200 μm;
(b) between 0.2 and 1.0 wt. % of a stabiliser system consisting of microcrystalline cellulose and an anionic polysaccharide;
(c) between 8 and 24 g/l of protein;
(d) between 10 and 90 g/l of fat; and
(e) between 75 and 250 g/l of alcohol
wherein no fat layer is formed on top of the beverage after one year at storage.
2. The alcoholic beverage according to claim 1 , wherein the nut material has a bimodal particle size, one volume fraction having a particle size between 0.05 and 0.75 μm, and one volume fraction having a particle size between 20 and 200 μm.
3. The alcoholic beverage according to claim 1 , comprising between 25 and 125 g/l of the particulate nut material.
4. The alcoholic beverage according to claim 1 , wherein the stabiliser system comprises 5-30 wt. %, on the basis of the stabiliser weight, of the anionic polysaccharide.
5. The alcoholic beverage according to claim 1 , having a protein content between 3 and 60 g/l.
6. The alcoholic beverage according to claim 1 , having a digestible carbohydrate content between 10 and 300 g/l.
7. The alcoholic beverage according to claim 1 , wherein the nut material is selected from the group consisting of hazelnut, almond, and pistachio.
8. The alcoholic beverage according to claim 1 , having an alcohol content between 110 and 170 g/l.
9. A process for producing an alcoholic nut liquid beverage according to claim 1 , comprising:
(a) dispersing the stabiliser system into an aqueous beverage base to form a dispersion;
(b) mixing into the dispersion, in any order:
(i) the particulate nut material; and
(ii) the alcohol.
10. The process according to claim 9 , wherein the nut material comprises (a) between 7.5 and 75 wt. % finely divided nut material, (b) 0-60 wt. % of added carbohydrates and (c) 20-80 wt. % of water and/or alcohol.
11. The alcoholic beverage according to claim 8 , having an alcohol content between 125 and 150 g/l.
12. The alcoholic beverage according to claim 4 , wherein the anionic polysaccharide comprises carboxymethyl cellulose.
13. The alcoholic beverage according to claim 1 , further comprising a carbohydrate thickener consisting of cellulose, resistant starch, hemicellulose, β-glucans, inulin, maltodextrin, and plant or bacterial gums.
14. The alcoholic beverage according to claim 1 , further comprising non-digestible carbohydrates.