Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Basic ingredient lacteal derived other than butter...
Patent
1986-12-22
1988-12-13
Czaja, Donald E.
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Basic ingredient lacteal derived other than butter...
426590, 426602, A23C 2100
Patent
active
047909986
ABSTRACT:
Clouding or creaming agents useful for still or carbonated beverages, especially acid types, are prepared by forming a dispersion of whey proteins and a lipid system, acidifying to a pH of about 1.0 to 4.5 then heating and homogenizing the solution to form a stable emulsion. The emulsion can be used as a liquid concentrate to impart opacity to a bevarage at low use levels. It may be added at higher levels to impart a creamy, milky flavor and a smooth, full mouthfeel. The emulsion may also be dried for use in dry beverage mixes.
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Czaja Donald E.
New Zealand Milk Products, Inc.
Paden Carolyn
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