Field of the invention

The present disclosure generally relates to dairy cocoa malt beverages with improved texture/mouthfeel by controlled protein aggregation at ultra-high temperature (UHT) treatment conditions using all-in-one process. More specifically, the present disclosure relates to ready to drink (RTD) beverages containing milk, cocoa, malt and a hydrocolloid stabilizing system and also relates to methods for making the same.

Back round of the invention

One of the key drivers of consumer liking of cocoa malt beverages is product texture/mouthfeel. Consumers are looking for RTD cocoa malt beverages with indulgent creamy mouthfeel. Creaminess or creamy mouthfeel is a compound term, which can be described by the combination of sensorial characteristics, e.g. body/texture, smoothness and mouth coating. This texture/mouthfeel issue is even more pronounced when RTD beverage has less proteins compared to those in regular milk.

Consumers are also looking for reduced sugar and fat version but do not want to compromise with indulgent texture/mouthfeel of the beverage.

Another problem faced with improved texture/mouthfeel of RTD beverages is the physical destabilization, e.g. phase separation, syneresis, layering, creaming and/or sedimentation, especially during long storage time of extended shelf life (ESL) beverages at refrigeration and even more pronounced for aseptic beverages stored at refrigeration and/or ambient temperatures (e.g. 6 mo at 20 and 30 °C). Additional challenge is an undesirable age gelation issues during shelf life storage.

Thus, it is essential to improve texture/mouthfeel of cocoa malt beverages without compromising product shelf life stability. Such a solution to the problem is a challenge. Therefore, the objective of the invention is to achieve both the requirements below: - develop aseptic reduced sugar cocoa malt RTD beverage with indulgent texture towards texture/mouthfeel of whole milk / full sugar (18 g sugar / per 240 mL serving) cocoa malt RTD beverage by creating protein aggregates at UHT conditions; and - provide physical stability during product shelf-life.

The majority of existing solutions with indulgent mouthfeel have higher level of proteins, fat and/or sugar. On the other hand, existing low calories versions are lacking in thick, creamy mouthfeel/texture. Some RTD solutions, though compromised partially in mouthfeel, are only for the refrigerated beverages. To summarize, existing solutions do not provide desired texture/mouthfeel of the RTD beverage.

Therefore, there is a need to improve texture/mouthfeel of reduced sugar, fat and proteins RTD cocoa milk beverages without compromising product physical stability during shelf- life (6-month or more) at refrigeration and/or ambient temperatures.

Summary of the Invention

The present disclosure provides a ready-to-drink (RTD) milk beverage and methods for making such beverage. The RTD beverages have reduced sugar, fat and proteins, can be ESL or aseptic, and have a pleasant mouthfeel. The RTD beverages have an improved physico-chemical stability during storage, i.e. at refrigeration for extended shelf life (ESL) products; at ambient temperatures for aseptic products. The cocoa RTD malt beverage eliminates gelation and overcomes problems with phase separation/instability during different storage conditions over the full life of the milk beverages.

The object of the present invention relates to solving the problems of:

(i) lack of texture/mouthfeel in reduced sugar, fat and proteins RTD and;

(ii) physical instability of the RTD during shelf life storage.

The benefits of the present invention includes the following:

- Enable to produce ESL and aseptic reduced sugar, fat and proteins RTD beverages with improved product texture/mouthfeel;

- Provide enhanced shelf-life physical stability without syneresis, sedimentation, creaming; and - Avoid gelation issues.

Thus, the present invention solves the foregoing problems by providing a stable reduced sugar, fat and proteins RTD beverage having enhanced or improved organoleptic properties.

Provided is composition of ESL and/or aseptic shelf-stable liquid RTD beverage, formed by the interaction of milk fat, milk proteins (such as casein and whey), carbohydrate(s), vegetable oil, and optionally sweetener(s), flavor(s), and stabilized by the use of complex systems containing the combinations of hydrocolloids and natural emulsifier.

The present invention provides indulgent, creamy texture/mouthfeel similar to that of whole milk fat/full sugar beverage.

In a first aspect, the invention relates to a RTD beverage product comprising:

Milk comprising casein and whey proteins wherein ratio between casein and whey protein ranges from 80:20 to 60:40 and wherein milk comprises 0.5 to 2.5 wt/wt% milk proteins and up to 2 wt/wt% milkfat;

added sugars up to 5 wt/wt%;

an acidifier;

cocoa in the range of 0.5 to 1.5 wt/wt%;

malt extract in the range from 0.5 to 1.5 wt/wt%;

vegetable oil in the range from 0.5 to 2 wt/wt%;

natural emulsifier and

a stabilizing system comprising a co-processed micro crystalline cellulose (MCC) with carboxymethyl cellulose (CMC) in the range of about 0.1 - 0.3 wt/wt%, and high acyl gellan gum in the range of 0.01 to 0.03 wt/wt%.

In one embodiment, the RTD beverage of present invention further comprises added whey proteins to achieve casein: whey ratio in range of 75:25 to 60:40. The aseptic RTD beverages are shelf-stable at ambient temperatures. The Extended Shelf Life (ESL) RTD beverages are shelf-stable at refrigerated temperatures.

The products of the invention present excellent organoleptic properties, in particular in terms of texture and mouthfeel even when very low levels of fat, sugar and proteins are used. Besides, the products of the invention show good stability over extended product shelf-life.

Thus, using the novel approach of combining 1-step protein aggregation with new hydrocolloid system, the invention not only improves product texture/mouthfeel but also overcomes physical instability issues during product shelf-life.

Another aspect of the present invention relates to a method of producing a RTD beverage comprising the steps of:

- Mixing ingredients as defined above;

- Homogenizing the mixture at total pressure ranging from 135-300 bars and temperature ranging from 65-80°C;

- Sterilizing at UHT conditions at 136-150 °C for 3-30 seconds

- Cooling the obtained beverage base product to 25° C or below; and

- Filling aseptically for UHT beverages in aseptic containers.

Brief description of figures

Figure 1. represents viscosity of beverages made with (0.065wt/wt%) and without (Reference) addition of lactic acid

Detailed Description of the Invention

In the following description, the % values are in wt/wt% unless otherwise specified.

The present invention pertains to protein containing beverage, more particularly to RTD beverage. The present invention addresses the following issues of reduced sugar, fat and proteins RTD beverages:

Poor/watery product texture/mouthfeel Physical instability issues

Gelation

There are no current solutions using controlled protein aggregation for shelf stable RTD beverages with low sugar, fat and protein content which have a mouthfeel similar to full sugar, fat and protein beverages and are shelf-stable during the life of the beverage.

The reduction of fat/sugar in beverages without compromising the indulgent quality of the product is one of the main challenges faced by the industry. The present invention is overcoming this issue by providing reduced fat/reduced sugar products with similar texture and sensory attributes of those having higher fat and/or sugar contents in terms of texture/mouthfeel.

Advantageously and unexpectedly, a unique combination of the hydrocolloid stabilizing system ingredients, specific ratio of casein to whey proteins, specific combination of pH, heat and holding time were found to improve beverage texture/mouthfeel and provide a pleasant, smooth creamy taste of RTD beverage that is stable during shelf life storage. In addition, the desired texture improvement and desired product shelf life stability were found only when the homogenization was done prior to applying UHT treatment at the specific combination of pH, temperature and holding time.

As a result, the reduced sugar RTD beverage has improved texture and good physico- chemical stability during shelf life. A ready to drink (RTD) beverage comprises milk comprising casein and whey proteins wherein ratio between casein and whey protein ranges from 80:20 to 60:40 and wherein milk comprises 0.5 to 2.5 wt/wt% milk proteins and up to 2 wt/wt% milkfat.

Milk protein containing liquid beverages are beverages containing milk (e.g. fluid, fat- removed, lactose-removed, powder, concentrate, fractionated), whey proteins, whey concentrate, whey isolate, or the proteins obtained, whether native or modified, from milk, or a mixture thereof.

In one embodiment of the present invention, the term "milk" constitutes milk fat in the range of 0.5 to 2 wt/wt %.wt/wt%. In another embodiment the milk fat may be added separately in the range from 0.5 to 2 wt/wt %.

In an embodiment, the malt component comprises malted barley. In a preferred embodiment, the malt component comprises malted barley extract, although other cereal grains may be used additionally or alternatively, such as wheat, corn, oats or rye. The malt component can be formed by at least partially germinating the cereal grain, such as by increasing the water content of the cereal grain, and then drying the grain. For example, the cereal grain may be at least partially germinated by immersing the cereal grain in water. However, the present disclosure is not limited to a specific method by which the malt component is formed, and any method that converts insoluble starch to soluble starch can be used.

The beverage comprises a cocoa component. The cocoa component can include one or more natural cocoas, alkalized cocoas, or other cocoa or chocolate based products. Preferably, the cocoa component comprises alkalized cocoas. In an embodiment, the beverage comprises the cocoa component in an amount of 0.5 to 1.5 wt% of the beverage, preferably 0.75 to 1.0 wt% of the beverage.

The beverage comprises the novel hydrocolloid texturizing /stabilizing system. The system comprises a co-processed micro crystalline cellulose (MCC), carboxymethyl cellulose (CMC) in the range of about 0.1 - 0.3 wt/wt%. The stabilizing system comprises high acyl gellan gum in the range of 0.01 to 0.03 wt/wt%. We found that only highly acyl form of the gellan gum provides the required shelf-life stability. If we use the hydrocolloids outside the above ranges, gelation or phase separation issues (e.g. serum, sedimentation) will occur. In an embodiment, the product optionally may include a carrageenan. Carrageenan may include kappa- iota- and lambda carrageenan, and combination thereof. In one embodiment of the present invention, the RTD beverage comprises a vegetable oil in the range from 0.5 to 2 wt/wt%. The vegetable oil selected from the group consisting of palm olein, high oleic canola, high oleic soybean oil, high oleic sunflower, high oleic safflower or a combination thereof. Preferably, the vegetable oil is palm olein.

In another embodiment of the present invention, the RTD beverage comprises a natural emulsifier. The natural emulsifier is lecithin in range from 0.02 to 0.05 wt/wt%. In one embodiment of the present invention, the acidifier comprises but not limited to lactic acid, glucono delta- lactone, phosphoric acid, ascorbic acid, acetic acid, citric acid, malic acid, hydrochloric acid, or combination of thereof.

The term "glucono delta-lactone" is a lactone (cyclic ester) of D-gluconic acid. Upon addition to water, glucono delta-lactone is partially hydro lysed to gluconic acid, with the balance between the lactone form and the acid form established at chemical equilibrium. In one embodiment of the present invention, the RTD beverage further comprises calcium salts for calcium fortification. In another embodiment of the present invention, wherein the acidifier is lactic acid in the range from 0.05 to 0.1 wt/wt%. Addition of lactic acid significantly increases beverage viscosity. However, addition of high level of lactic acid surprisingly does not bring additional increase of product viscosity while brining sour, acidic notes as well as sandiness. In an embodiment, the product includes addition of sugar, wherein sugar is sucrose up to about 5 wt/wt %.

In an embodiment, the product includes addition of natural and/or artificial sweeteners In one embodiment of the present invention, the product includes addition of minerals. The minerals includes but not limited to calcium minerals, iron minerals, zinc minerals and combination of thereof. In one embodiment of the present invention, the product includes addition of vitamins. The vitamins include but not limited to vitamin A, B, C, D, and combination of thereof.

Liquid beverage composition and product

A beverage composition according to the invention comprises the RTD beverage as described in the present invention and may be any beverage composition, meant to be consumed by a human, such as e.g. a beverage, e.g. a cocoa malt dairy or chocolate malt dairy beverage. Beverage or beverage composition

A beverage according to the invention comprises the RTD beverage as described in the present invention is in the form of a ready-to-drink beverage. A ready-to-drink beverage means a beverage in liquid form ready to be consumed without further addition of liquid. A beverage according to the invention may comprise any other suitable ingredients known in the art for producing a beverage, such as e.g. sweeteners, e.g. sugar, such as invert sugar, sucrose, fructose, glucose, or any mixture thereof, natural or artificial sweetener; aromas and flavors, e.g. fruit, cola, coffee, or tea aroma and/or flavor; fruit or vegetable juice or puree; milk; stabilizers; natural or artificial color; preservatives; antioxidants, or combination of thereof.

A ready-to-drink beverage may be subjected to a heat treatment to increase the shelf life or of the product, such as UHT (Ultra High Temperature) treatment, HTST (High Temperature Short Time) pasteurization, batch pasteurization, or hot fill. A beverage according to the invention comprises milk proteins. Milk protein containing liquid beverages are beverages or beverage concentrates containing milk (e.g. fluid, fat- removed, lactose-removed, powder, concentrate, fractionated) or the proteins obtained, whether native or modified, from milk, whey, whey concentrate, whey isolate, or a mixture thereof.

According to a particular embodiment, the product according to the invention comprises about, up to about 0.5 to 2.5 wt/wt% milk proteins and up to 2 wt/wt% milk fat. In an embodiment, the product includes addition of cocoa component. The cocoa component can include one or more natural cocoas, alkalized cocoas, or other cocoa or chocolate based products. Preferably, the cocoa component comprises alkalized cocoas. In an embodiment, the beverage comprises the cocoa component in an amount of 0.5 to 1.5 wt% of the beverage, preferably 0.75 to 1.0 wt% of the beverage. Cocoa powder component can be hydrated (e.g., wetted) for 45-90 minutes at 90°C to form the cocoa slurry.

According to a particular embodiment, the product according to the invention comprises a malt component. The malt component comprises malted barley. In a preferred embodiment, the malt component comprises malted barley extract, although other cereal grains may be used additionally or alternatively, such as wheat, corn, oats or rye. The malt component can be formed by at least partially germinating the cereal grain, such as by increasing the water content of the cereal grain, and then drying the grain. For example, the cereal grain may be at least partially germinated by immersing the cereal grain in water. However, the present disclosure is not limited to a specific method by which the malt component is formed, and any method that converts insoluble starch to soluble starch can be used.

According to a particular embodiment, the product according to the invention comprises a vegetable oil in the range from 0.5 to 2 wt/wt%. The vegetable oil selected from the group consisting of palm olein, high oleic canola, high oleic soybean oil, high oleic sunflower, high oleic saffiower or a combination thereof. Preferably, the vegetable oil is palm olein. According to a particular embodiment, the product according to the invention comprises a natural emulsifier. The natural emulsifier is lecithin in range from 0.02 to 0.05 wt/wt%.

According to a particular embodiment, the presence of an acidic component preferably selected but not limited from the group consisting of lactic acid, citric acid, phosphoric acid, ascorbic acid, acetic acid, malic acid, hydrochloric acid, glucono delta-lactone, molasses, fruit derived acids and fermentation derived acids.

In another embodiment of the present invention, wherein the acidifier is lactic acid in the range from 0.05 to 0.1 wt/wt%. Addition of lactic acid significantly increases beverage viscosity. However, addition of high level of lactic acid surprisingly does not bring additional increase of product viscosity while brining sour, acidic notes.

It has been surprisingly found out that the presence of this controlled protein aggregation system in a beverage according to the invention improves the sensory profile of the product and in particular that it enhances considerably the smooth and creamy texture of said beverage that contains this system.

It is a common knowledge that addition of proteins to the beverage (e.g. whey) will lead to enhanced mouthfeel. It was surprisingly found that when controlled protein aggregation is created, addition of whey proteins significantly improves (much higher compared to that without protein aggregation) product mouthfeel only at the specific casein to whey ratio, i.e. wherein ratio between casein and whey proteins is from about 80:20 to about 60:40, probably due to the synergy within new structure formation. Addition of whey proteins above 60:40 ratio resulted in decrease of beverage mouthfeel.

The present invention is a directed controlled protein aggregation system produced by an acidic component and specific heat treatment conditions, i.e. specific combination pH, temperature and holding time in proteins such as milk proteins, which has shown to considerably improve the mouthfeel and creaminess of the beverage of the invention. The RTD beverage includes a stabilizer system.

A "stabilizer system" is to be understood as an ingredient or a mixture of ingredients which contributes to the stability of the beverage product with respect to shelf life. Thus, the stabilizer system may comprise any ingredients which provide physical stability to the beverage.

According to a particular embodiment, the beverage according to the invention comprises the novel hydrocolloidtexturizing /stabilizing system. The system comprises a co -processed microcrystalhne cellulose (MCC), carboxymethyl cellulose (CMC) in the range of about 0.1 - 0.3 wt/wt%. The stabilizing system comprises high acyl gellan gum in the range of 0.01 to 0.03 wt/wt%. We found that only highly acyl form of the gellan gum provides the required shelf-life stability. If we use the hydrocoUoids outside the above ranges, gelation or phase separation issues (e.g. serum, sedimentation) will occur. In an embodiment, the product optionally may include a carrageenan. Carrageenan may include kappa- iota- and lambda carrageenan, and combination thereof.

In an embodiment, the product includes addition of natural and/or artificial sweeteners. According to a particular embodiment, the product according to the invention comprises sweetening agent, e.g. sugar from about 0 to 5 wt/wt%.

By "sweetening agent" it is to be understood an ingredient or mixture of ingredients which imparts sweetness to the final product. These include natural sugars like cane sugar, beet sugar, molasses, other plant derived nutritive and non-nutritive sweeteners, and chemically synthesized non-nutritive high intensity sweeteners.

According to a particular embodiment, the beverage according to the invention may comprise addition of minerals. The minerals includes but not limited to calcium minerals, iron minerals, zinc minerals and combination of thereof. In one embodiment of the present invention, the product may include addition of vitamins. The vitamins include but not limited to vitamin A, B, C, D, and/or combination of thereof.

The product may additionally comprise colorants. These are used in conventional amounts which can be optimized by routine testing for any particular product formulation.

The invention relates in a further aspect to the use of a controlled protein aggregation system including casein and whey proteins for manufacturing a beverage with a UHT heat treatment.

The heating temperature ranges from 136-150 °C and holding for 3-30 seconds.

Such a system offers the unexpected advantage that it can confer to the beverage product exceptional sensory attributes with good stability while minimizing the fat and sugar content.

The homogenization step of the present invention performed before UHT treatment. It may be performed in one or two steps. The two step homogenization approach comprises the first step wherein liquid mixture is exposed to a pressure in the range of 100 to 250 bars and followed by a second step having pressure in the range of 35 to 50 bars.

The process of the invention has surprisingly proven to enhance the textural experience of beverages according to the invention even at lower fat and/or sugar contents. The applicant has discovered that combination of parameters, i.e. addition of acidifier, the stabilizing system, specific pre -heat treatment and holding time of the composition and specific casein to whey protein ratio before sterilization results in a product with smooth, creamy texture and superior shelf life stability when compared to typical beverage products.

In addition, it is critical to have a homogenization step before the specific heat treatment.

The method of the invention lends itself to the manufacture of beverages according to the invention which are shelf-life stable at the necessary ambient storage temperatures and have superior organoleptic and textural properties. Furthermore, the product of the invention has proven to be particularly stable, both when refrigerated as well as when kept at ambient or higher temperatures for human consumption.

Examples

The present invention is illustrated further herein by the following non-limiting examples. In this and in the all other examples of the invention, concentrations of ingredients are given as wt/wt% based on the whole product formulation.

Rheological measurements were conducted with a Physica MCR 501 rheometer (Anton Paar GmbH, Austria), using a double-gap geometry (DG26.7). Viscosity was measured first from 4° to 40°C and then 40° to 4°C at a constant shear rate 75 s ^"1 and a heating/cooling rate of 2°C/min.

Example 1.

The RTD beverages was made by the following process:

• Hydration (e.g., wetting) of cocoa powder for 45 minutes at 90°C to form the cocoa slurry.

• A co-processed micro crystalline cellulose (MCC) with carboxymethyl cellulose (CMC) were dry blended with high acyl gellan gum and sugar (about 1 :5 wt/wt ratio) and then were added under high agitation to a separate tank containing water.

• Addition under agitation fluid milk

· Addition under agitation of the cocoa slurry to the fluid milk tank containing hydrocolloids

• Heating under agitation to about 70°C

• Addition of vegetable oil and lecithin

• Addition of rest sugar

· Addition under agitation of rest of ingredients such as sweetener, other flavors, and minerals.

• Aseptic homogenization at 135/35 bars at 70°C.

• Subjection of the beverage to ultra-high temperature (UHT) heat treatment at about 141°C for about 5 seconds • The aseptic homogenization is followed by cooling below 25°C and aseptic filling of the RTD beverage into a suitable aseptic container, e.g. PET bottles, Tetra Pak ^® , jars, jugs or pouches. Example 2.

The RTD beverage was prepared as in Example 1 , but with adding lactic acid before homogenization.

Example 3.

The Reference beverage was prepared as in Example 1 process, using 70 kg of 1% milkfat milk, 150 g of co-processed micro crystalline cellulose (MCC) with carboxymethyl cellulose (CMC), 20 g high acyl gellan gum, 5 kg sugar, 700 g of cocoa, 1 kg malt extract, 1 kg oil palm olein, 40 g lecithin and water necessary to reach 100 kg of the final beverage. The beverage viscosity measured at 4°C was found to be about 14 cP (Figure 1, Reference)

Example 4.

Beverage was prepared as in Example 2, using 70 kg of 1% milkfat milk, 150 g of co- processed microcrystalhne cellulose (MCC) with carboxymethyl cellulose (CMC), 20 g high acyl gellan gum, 5 kg sugar, 700 g of cocoa, 1 kg malt extract, 1 kg oil palm olein, 40 g lecithin, 65 g of lactic acid and water necessary to reach 100 kg of the final beverage.

The beverage viscosity measured at 4°C was found to be about 27cP (Figure 1 , 0.065% lactic acid). Thus, significant (about 2 times) increase of the beverage viscosity was found as compared to that of the Reference beverage.

Beverage sensory characteristics were judged by trained sensory panelists. It was found that the RTD chocolate drink has homogeneous appearance during shelf-life, without phase separation including syneresis, gelation, marbling and sedimentation. Furthermore, significantly improved of the beverage texture/mouthfeel was found as compared to the Reference (Example 3). Example 5.

The RTD beverage was prepared as in Example 4 but with addition of 1 10 g of lactic acid before aseptic homogenization.

Beverage physico-chemical properties were evaluated and sensory characteristics were judged by trained sensory panelists. Physical stability of the beverage was good and significant increase of the beverage texture/body as compared to the Reference was found. However, this level of added acid has limitation due to undesirable acidic, sour notes of the beverage perceived by some panelists.

Example 6.

The RTD beverage was prepared as in Example 4 but with addition of 40 g of lactic acid before aseptic homogenization.

Beverage physico-chemical properties were evaluated and sensory characteristics were judged by trained sensory panelists. Physical stability of the beverage was good. However, practically insignificant increase of the beverage texture/body as compared to the Reference was found.