A Beverage Product With Free Divalent Cations Protein Aggregation And A Method Producing Thereof
Patent No. EP3554248 (titled "A Beverage Product With Free Divalent Cations Protein Aggregation And A Method Producing Thereof") was filed by Nestle on Dec 18, 2017. The application was issued on Nov 6, 2024.
Patent Summary
A method for producing a shelf-stable ready-to-drink beverage involves providing an ingredient composition of micellar caseins and whey protein (1.5–8 wt.%) with a casein-to-whey ratio of 90/10 to 60/40. The composition is supplemented with 3–20 mM free divalent cations (calcium from sources including chloride, lactate, gluconate, acetate, fumarate, malate, phosphate, or fractionated milk) and 0.025–0.3 wt.% high acyl gellan gum (50–99% acylation). The mixture undergoes ultra-high temperature (UHT) treatment at 135–150°C for 3–30 seconds, forming casein and beta-lactoglobulin agglomerates with a mean diameter D(4,3) of 5–30 microns. This process optimizes texture, mouthfeel, and physicochemical stability—preventing sedimentation, marbling, or gelation—while allowing for reduced fat and sugar content.
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Date
Description
EP3554248
- Application Number
- EP17823091A
- Filing Date
- Dec 18, 2017
- Status
- Granted And Under Opposition
- Oct 3, 2024
- Publication Date
- Nov 6, 2024
- External Links
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