Curcumin infused milk beverage and a process for the preparation thereof

1. A Curcumin infused milk beverage composition comprising 0.05% to 0.15% alkalized Curcumin, standardized milk with fat, sugar and stabilizing agents characterized in that the pH of resultant composition is maintained to be greater than 6.4 but less than 7.

2. The milk beverage composition as claimed in claim 1 wherein said milk beverage also comprises a flavoring agent and one or more coloring agents.

3. The milk beverage as claimed in claim 1 wherein said alkalized Curcumin is prepared by adding a 50% Disodium Phosphate solution to a 5% to 15% solution of 95% pure Curcumin with particle size of 125 micrometers in hot water at 55 degrees Celsius and calibrating the resulting solution to the pH 6.8.

4. The milk beverage as claimed in claim 1 wherein said standardized milk is maintained at a temperature of 6 to 8 degree Celsius.

5. The milk beverage as claimed in claim 1 , wherein said stabilizing agents is a mixture of natural linear polysaccharide comprising at least Carrageenan.

6. The milk beverage as claimed in claim 2 , wherein said flavoring agent is selected from a group consisting of cocoa powder, vanilla flavor, strawberry flavor, peach flavor, mango flavor, caramel flavour and Kesar Badam flavour.

7. The milk beverage as claimed in claim 5 wherein said natural linear polysaccharide content is kept at 0.34% to 0.58% wt/wt of the beverage.

8. The milk beverage as claimed in claim 1 wherein said coloring agents are selected from the group consisting of Beta-carotene and natural coloring pigments.

9. The milk beverage as claimed in claim 1 , wherein said Standardized Milk has a concentration of up to 3.4% Fat and 9.53% solids-not-fat (SNF).