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Title:
SHELF-STABLE READY-TO-DRINK COFFEE BEVERAGE WITH AERATION
Document Type and Number:
WIPO Patent Application WO/2020/011532
Kind Code:
A1
Abstract:
A packaged product consisting essentially of a clean label shelf-stable dairy based coffee beverage in a closed container is disclosed. The beverage may be aerated by hand shaking to provide a pleasant aerated texture.

Inventors:
KAPCHIE VIRGINIE (US)
ROUSSET PHILIPPE (CH)
SHER ALEXANDER (US)
Application Number:
EP2019/066962
Publication Date:
January 16, 2020
Filing Date:
June 26, 2019
Export Citation:
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Assignee:
NESTLE SA (CH)
International Classes:
A23C9/152; A23F5/00; A23L2/38; A23L2/54
Domestic Patent References:
WO2017063942A12017-04-20
WO2015185372A12015-12-10
WO2016066788A12016-05-06
WO2017021428A12017-02-09
WO2008116782A12008-10-02
WO2017162701A12017-09-28
Attorney, Agent or Firm:
COUZENS, Patrick (CH)
Download PDF:
Claims:
CLAIMS

1. An shelf-stable ready-to drink dairy based coffee beverage free from chemically modified gums, wherein said beverage comprises from

- 2 to 4 wt% dairy proteins;

- 0.5 to 2.0 wt% coffee;

- 0.02 to 0.035 wt% gellan gum;

- 0.5 to 2 wt% starch; and

the remainder to 100 wt% water; and

wherein said beverage has a shelf life of at least 6 months at 4, 20, 25 and 30°C, and the beverage is capable of being aerated upon hand shaking, wherein the composition has aeration after shaking in the range of at least 10-30 wt %, with an aeration stability of at least 30 minutes and;

wherein the coffee beverage is obtainable by a process comprising the steps of

- Mixing ingredients as defined above;

- Homogenizing the mixture at total pressure ranging from 135-300 bars and temperature ranging from 60-70°C; and

- Sterilizing at UHT conditions at 136-150 °C for 3-30 seconds or retorting at 110- 130 °C from 5 to 20 minutes.

2. The beverage of claim 1 comprising casein-whey protein aggregates having a volume based mean diameter value D [4,3] ranges from 10 to 20 pm as measured by laser diffraction and viscosity ranging from 50 to 100 cP measured at 4°C at shear rate 75 sec 1.

3. The beverage of claim 1 further comprises gas such as nitrogen, argon, air and/or combination of thereof.

4. The beverage of claim 1, wherein the coffee is soluble coffee, micronized coffee particles, coffee extract, coffee concentrate cold brew coffee extract, cold brew coffee concentrate and/or combinations thereof.

5. The beverage of claim 4, wherein coffee comprises Arabica, Robusta coffee or combination of thereof in concentration ranging from 0.5 to 2.0 wt%.

6. The beverage of claim 1, wherein the added sugar is present in amount in a range of 0 to 7.5 wt%.

7. The beverage of claim 1, wherein the fat is present in amount in a range of 0 to 4 wt%.

8. The beverage of claim 7, wherein fat is selected from the group consisting of milkfat, coconut, high oleic soy bean oil, high oleic sunflower oil and/or combination of thereof.

9. The beverage according to claim 1, wherein said starch selected from corn, potato, tapioca and/or mixtures thereof.

10. The beverage of claim 1, wherein said gellan gum is high acyl gellan gum.

11. The beverage of claiml, wherein the homogenization is in two steps comprising 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.

Description:
SHELF-STABLE READY-TO-DRINK COFFEE BEVERAGE WITH AERATION

TECHNICAL FIELD

The invention relates to a packaged ready-to-drink (RTD) dairy based coffee beverage, specifically an ambient beverage that exhibits a stable and smooth pleasant aerated texture/mouthfeel after shaking by hand.

BACKGROUND OF THE INVENTION

Clean label is a growing trend in the food industry as more and more consumers look for kitchen board, natural ingredients, transparency and purity. This can be translated by a simple label list with fewer and familiar ingredients, less processed food as well as with authentic and transparent packaging. As the sector of ready-to-drink beverages has one of the best forecasts within the food and beverage category, it is of significant importance to find technical solutions to remove ingredients that are not accepted by consumers and to reduce the number of ingredients appearing on the labels.

According to the current clean label trend, there is a need to find clean label solutions to replace synthetic texturizing/stabilizing systems such as carboxymethyl cellulose, blend of microcrystalline and carboxymethyl celluloses, etc. The new clean label solutions should provide consumer preferred sensorial characteristics including excellent visual appearance, taste, texture/mouthfeel but without compromising shelf life stability of the beverages. This is extremely difficult task because currently available clean label hydrocolloids have limited functionality and cannot provide full range of required characteristics. The new solutions will address consumer needs by providing clean label beverages with unique sensorial characteristics and improved quality and stability during product shelf life.

Any discussion of the prior art in the specification should in no way be considered as an admission that such prior art is widely known or forms part of common general knowledge in the field. Dairy-based coffee beverages are popular drinks amongst the consumers, because they are viewed as healthier alternatives to sparkling sodas, with nutritious properties thanks to their protein and minerals contents, and with a good acceptance by consumers who find water too bland.

Aerated beverages are appreciated for their pleasant unique texture. However, this depends strongly on the aeration properties, such as bubble size and distribution and stability.

Over the recent years, the several patents relating to ready-to-drink coffee beverage which are shelf-stable at ambient temperatures, for instance during 3 months at temperatures ranging from 15°C to 35°C has been published. In order to avoid biological spoilage, such beverages undergo heat treatments which have a strong impact on stability, and may provoke gelation, syneresis and other undesirable physical evolution over shelf life. Specific stabiliser systems have been developed in order to avoid or mitigate such physical evolution. However, these beverages are not aerated.

Experience shows that usually, the stabiliser systems used to reach a required shelf-life after a specific heat-treatment depends on the recipe of the ready-to-drink coffee beverage, such as macronutrient content (e.g. protein, carbohydrate, lipids), total solids, pH, or micronutrient content (vitamins and minerals in particular).

RTD coffee beverages containing milk are commercially available. However, these beverages have either a very watery mouth-feel, or have a very thick texture. Watery beverages do not bring the satisfaction of a coffee drink, while thick beverages are not perceived as very refreshing or as thirst quenching. Moreover, these beverages are not aerated.

NESCAFE SHAKISSIMO was successfully launched in Europe. This product is a chilled coffee beverage with a good aeration upon shaking by hand. However, it has a short shelf-life of about a month at chilled temperatures. There are several shortcomings to this, including the need to maintain the cold distribution chain at all times, including during transportation and storage. It cannot be stored at ambient temperatures. It desirable to overcome or improve at least one of the disadvantages of the prior art, or to provide a useful alternative. In particular, to create a RTD coffee product which is shelf-stable under ambient conditions and which can provide a pleasant aerated beverage upon shaking.

SUMMARY OF THE INVENTION

The present invention relates to an shelf-stable ready-to drink dairy based coffee beverage free from chemically modified gums, wherein said beverage comprises from 2 to 4 wt% dairy proteins; 0.5 to 2.0 wt% coffee; 0.02 to 0.035 wt% gellan gum; 0.5 to 2 wt% starch; and the remainder to 100 wt% water; and

wherein said beverage has a shelf life of at least 6 months at 4, 20, 25 and 30°C, and the beverage is capable of being aerated upon hand shaking, wherein the composition has aeration after shaking in the range of at least 10-30 wt %, with an aeration stability of at least 30 minutes and;

wherein the coffee beverage is obtainable by a process comprising the steps of: mixing ingredients as defined above; homogenizing the mixture at total pressure ranging from 135-300 bars and temperature ranging from 60-70°C; and sterilizing at UHT conditions at 136-150 °C for 3-30 seconds or retorting at 110-130 °C from 5 to 20 minutes.

The beverage as detailed above comprises casein-whey protein aggregates having a volume based mean diameter value D [4,3] ranges from 10 to 20 pm as measured by laser diffraction and viscosity ranging from 50 to 100 cP measured at 4°C at shear rate 75 sec T

In another embodiment, the beverage is present in a closed container with a headspace and said container comprises gas such as nitrogen, argon, air and/or combination of thereof.

In another embodiment, the coffee is soluble coffee, micronized coffee particles, coffee extract, coffee concentrate cold brew coffee extract, cold brew coffee concentrate and/or combinations thereof. Coffee may comprises Arabica, Robusta or combination of thereof in concentration ranging from 0.5 to 2.0 wt%. In another embodiment, the beverage comprises added sugar in range of 0 to 7.5 wt%.

In another embodiment, the beverage comprises fat in amount of 0 to 4 wt%., wherein fat is selected from the group consisting of milkfat, coconut, high oleic soy bean oil, high oleic sunflower oil and/or combination of thereof.

In another embodiment, the beverage comprises starch selected from corn, potato, tapioca and/or mixtures thereof.

In another embodiment, the beverage comprises high acyl gellan gum.

In another embodiment, the invention provides a method for preparing shelf- stable dairy based RTD coffee beverage comprising the steps of:

- Mixing ingredients: 2 to 4 wt% dairy proteins; 0.5 to 2.0 wt% coffee; 0.02 to 0.035 wt% gellan gum; 0.5 to 2 wt% starch; and the remainder to 100 wt% water;

- Homogenizing the mixture at total pressure ranging from 135-300 bars and temperature ranging from 60-70°C;

- Filling in the container

- Retorting at at 110-130 °C from 5 to 20 minutes

- Cooling below 25°C

In another embodiment, the invention provides a method for preparing shelf- stable dairy based RTD coffee beverage comprising the steps of:

- Mixing ingredients: 2 to 4 wt% dairy proteins; 0.5 to 2.0 wt% coffee; 0.02 to 0.035 wt% gellan gum; 0.5 to 2 wt% starch; and the remainder to 100 wt% water;

- Pre-heating to 60-70°C

- Homogenizing the mixture at total pressure ranging from 135-300 bars and temperature ranging from 60-70°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

- Aseptically filling the UHT beverages in aseptic containers. In another embodiment, the homogenization is in two steps comprising 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.

In another embodiment, the invention proposes a process for preparing aerated aseptic coffee beverage which comprises the step of 1) providing a packaged product according to the first embodiment of the invention, wherein said packaged product is optionally refrigerated, then 2) shaking said packaged product to obtain said aerated coffee beverage.

These and other aspects, features and advantages of the invention will become more apparent to those skilled in the art from the detailed description of embodiments of the invention, in connection with the attached drawings.

BRIEF DESCRIPTION OF THE DRAWINGS

Figure 1 shows viscosity of coffee beverages with and without 1 wt% corn starch and protein aggregation as compared to the reference (see example 1).

Figure 2 shows viscosity of coffee beverages with and without 2 wt% corn starch and protein aggregation as compared to the reference (see example 1).

DETAILED DESCRIPTION OF THE INVENTION

As used in the specification, the word "comprising" is to be construed in an inclusive sense, that is to say, in the sense of "including, but not limited to", or "containing, but not limited to", as opposed to an exclusive or exhaustive sense. On the contrary, the words "consisting of" are to be construed in an exclusive sense, that is to say in the sense of "limited to" except for impurities ordinarily associated with an ingredient for instance. The words "consisting essentially of" limit the scope of a claim to the specified materials or steps, and those that do not materially affect the basic and novel characteristic(s)" of the claimed invention. As used in the specification, the word "about" should be understood to apply to each bound in a range of numerals. Moreover, all numerical ranges should be understood to include each whole integer within the range.

As used in the specification, the singular forms "a", "an", and "the" include plural referents unless the context clearly dictates otherwise.

Unless noted otherwise, all percentages in the specification refer to weight percent (noted wt%).

Unless defined otherwise, all technical and scientific terms have and should be given the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs, that of aseptic coffee beverages.

Throughout the specification, an "aseptic beverage" refers to a beverage, which is sterilized using Ultra High Temperature (UHT) treatment and filled under aseptic conditions into a container, or filled into a container and then sterilized using retort. "Shelf life" refers to the period of time after production of the beverage, during which the beverage is transported, and stored in retailers' or consumers' shelves, before consumption. The aseptic beverage has a shelf life of at least 6 months at ambient temperature. "Ambient temperature" ranges from 15°C to 30°C.

Throughout the specification, a "protein aggregation" refers to the interaction between casein and whey proteins into a cluster, resulting in an increase of particle size as compared to that of the individual casein and whey proteins.

The beverage of the present invention is free from chemically modified gums. This is a significant advantage of the present invention as it allows to comply with customer demand in view of cleaner label requirements.

A composition is considered "free from chemically modified gums" if less than 5 weight-%, 2 weight-%, 1 weight-5, 0.5 weight %, or none of the gums in the composition are chemically modified.

In an embodiment the beverage is free from cellulose. Many consumers prefer not to consume products containing cellulose. Although non-chemically modified cellulose may be used in foods as an insoluble bulking agent or source of insoluble fibre, consumers may associate cellulose with the chemically modified forms such as methyl cellulose, hydroxypropyl methyl cellulose and microcrystalline cellulose (a partially depolymerized cellulose). It is an advantage of the beverage of the present invention that can achieve a desirable texture and foaming capability without necessarily containing cellulose.

In an embodiment, the beverage is free from carrageenan. Many consumers prefer not to consume products containing carrageenan, either being unfamiliar with carrageenan's natural origin in red-seaweed, or being concerned about the degree of processing required to produce the food ingredient. It is an advantage of the beverage of the present invention that can achieve a desirable texture and foaming capability without necessarily containing carrageenan.

The inventors were surprised to find that product performance after shaking a beverage according to the invention was showed significantly increased viscosity and improvement in foamy mouthfeel and body/thickness compared to a formulation containing methylcellulose (a chemically modified gum) and carrageenan.

Advantageously, the beverage of the invention is stable without requiring emulsifiers that may be badly perceived by consumers. For example it may be stable during storage at ambient temperatures for at least 6 months. In an embodiment, the beverage contains less than 0.001 wt.% of monoacylglycerols (MAG), diacylglycerols (DAG) and diacetylated tartaric acid esters of monoglycerides (DATEM). The beverage may be free from added MAG, DAG and DATEM. By the term "free from added" is meant that the creamer composition does not contain any MAG, DAG or DATEM which have been added as such or are in amounts sufficient to substantially affect the stability of the creamer emulsion. A beverage free from added MAG, DAG and DATEM may contain minor amounts of these emulsifiers which do not substantially affect the stability of the emulsion, but which are present e.g. as minor impurities of one or more of the ingredients of the beverage. For example, vegetable oils may naturally contain small amounts of monoacylglycerols and diacylglycerols. The beverage of the invention may be free from MAG, DAG and DATEM. Monoacylglycerols are also known as monoglycerides and diacylglycerols are also known as diglycerides.

In an embodiment, the beverage of the invention may be free from added synthetic low molecular mass emulsifiers, for example the beverage of the invention may be free from synthetic low molecular mass emulsifiers. Low molecular mass emulsifiers include, but are not limited to, monoacylglycerols, diacylglycerols, diacetylated tartaric acid esters of monoglycerides, acetylated monoglycerides, sorbitan trioleate, glycerol dioleate, sorbitan tristearate, propyleneglycol monostearate, glycerol monooleate and monostearate, sorbitan monooleate, propylene glycol monolaurate, sorbitan monostearate, sodium stearoyl lactylate, calcium stearoyl lactylate, glycerol sorbitan monopalmitate, succinic acid esters of monoglycerides and diglycerides, lactic acid esters of monoglycerides, and diglycerides and sucrose esters of fatty acids.

The aseptic beverage comprises a coffee component, a dairy component, a flavour component, a texture component, and water.

The dairy component provides the nutritional benefits of milk. The coffee component can include one or more coffee ingredients or coffee substitute ingredients. For example, the dairy ingredients can be milk, milk fat, milk powder, skim milk, whole milk, milk proteins, milk concentrates, cream, and/or combinations thereof. Examples of suitable milk proteins are casein, caseinate, casein hydrolysate, whey, whey hydrolysate, whey concentrate, whey isolate, milk protein concentrate, milk protein isolate, and combinations thereof. Furthermore, the milk protein may be, for example, sweet whey, acid whey, a-lactalbumin, b-lactoglobulin, bovine serum albumin, acid casein, caseinates, a-casein, b-casein and/or g-casein. In an embodiment, the beverage comprises at least one of skim milk, whole pasteurized milk, skim milk powder, and cream. Preferably, the beverage comprises skim milk, cream and skim milk powder. In a preferred embodiment, the beverage does not contain added oil. Preferably, the dairy component does not contain fermented milk. In an embodiment, the beverage comprises less than 4 wt% of milk fat, such as from 0.5 to 3.8 wt% of milk fat, preferably from 1 to 2 wt% of milk fat., In an embodiment, the fat content of the beverage is low enough so that the beverage could be considered as a skim milk beverage.

In an embodiment, the beverage comprises from 2 to 4 wt% milk proteins, preferably from 2 to 3.9 wt% milk proteins, and more preferably from 2 to 3 wt% f milk proteins.

The beverage may comprise a sweetener, such as sugar (sucrose) or a non caloric sweetener. For instance, the beverage comprises from 0 to 7.5 wt% of sugar. In an embodiment, the beverage has a "low sugar" content, meaning that it contains less than 4.5 g of added sugar per 100 g of the beverage. "Added sugar" refers to caloric mono- and di-saccharides added during manufacture of the beverage, such as glucose, sucrose, maltose, fructose, which are not naturally found in the coffee component. For instance, lactose is naturally found in milk, therefore, for the purpose of this disclosure, lactose is not taken into account in "added sugar".

The flavour component provides flavour to the beverage, in addition to the milk and coffee flavors. In addition to the sweetener, the flavour component comprises a flavour ingredient selected from but not limited to creme-brulee, cocoa, tea, caramel, salted caramel, vanilla, cinnamon, cardamom, saffron, clove, and mixtures thereof.

In a preferred embodiment, the beverage comprises a coffee component such as soluble coffee, micronized coffee particles, coffee extract, coffee concentrate cold brew coffee extract, cold brew coffee concentrate and/or combinations thereof. Coffee be provided as liquid or viscous coffee concentrate or extract, or as instant powdered coffee, such as spray-dried powdered coffee or freeze-dried powdered coffee. Preferably, the beverage comprises from 0.5 to 2 wt% of coffee component, such as soluble powdered coffee.

The texture component provides mouthfeel and viscosity, contributes to shelf- stability of the product at refrigeration and ambient temperatures, and helps maintaining the aerated texture of the beverage after shaking. The texture component reduces physical instability issues while providing a pleasant aerated mouthfeel after shaking. The texture component comprises gellan gum and starch in specific concentrations. More specifically, the beverage comprises from 0.02 to 0.035 wt% of gellan gum.

The beverage has an apparent viscosity of 40 to 90 mPa.s at 4°C. The measurements were conducted with a Physica MCR 501 rheometer (Anton Paar GmbH, Austria), using a double-gap geometry (DG26.7). Apparent viscosity was measured from 4° to 40°C and then from 40° to 4°C at a constant shear rate = 75 s 1 and a heating/cooling rate = 2°C/min. It was surprisingly found that viscosity was significantly increased in system containing both starch and protein aggregates. The increase is due to synergistic interaction between starch and the aggregates (Figure 1 and 2).

The aseptic coffee beverage is manufactured by providing a liquid milk composition, which comprises up to 4 wt% of milk fat, and from 2 to 4 wt% of milk proteins. The mix composition may be prepared by mixing liquid milk, and/or milk cream and/or milk powder. Flavour and sweetener components, such as sugar and a coffee component, and texture component, are also mixed into the liquid mix composition. For instance, mixing is done at 10°C, during 60 minutes. The liquid milk composition is then pre-heated at 60 - 70°C, homogenized under a typical pressure of 150/50 bar in a conventional homogeniser prior to sterilisation typically at 141 - 143°C for 5 seconds. Sterilisation removes microbiological contamination from the beverage. Then the beverage is cooled to temperature below 25°C, and filled into a container, such as a cup or a bottle.

Filling is done under aseptic conditions. In an embodiment, filling is performed under a controlled atmosphere, to flush oxygen out of the headspace. For instance, controlled atmosphere is a nitrogen atmosphere. The container is then sealed under aseptic conditions.

In another embodiment, sterilization can be performed by retorting. In this case after mixing ingredients, liquid is pre-heated at 60-70°C, homogenised under a typical pressure of 150/50 bar in a conventional homogeniser, filled in cans or glass containers, retorted at 121°C for 15 min, and cooled at 25°C or lower temperature.

Usually, maintaining a good physico-chemical stability over shelf life and aerated texture after hand shaking requires the use of relatively high number and amounts of additives. However, some additives are not always well perceived by consumers. Rather than ensuring that the beverage retains an aerated texture over the whole shelf life, the inventors have reversed the problem and now provide a non- aerated beverage, which provides a pleasant aerated texture after hand shaking. . As mentioned, the aerated texture is obtained by shaking the beverage in its closed container, for instance by hand. Generally, about 5 to 15 times of hand movements are sufficient to generate a pleasant aerated texture in the beverage.

An advantage is that it is not necessary to be concerned about stability of the foam. Only the shelf stability of the non-aerated beverage is a concern. In an embodiment, the beverage is shelf-stable during 6 months at 4, 20 and 30°C. A relatively long shelf stability may be achieved thanks to specific stabilizers and to the aseptic manufacturing conditions, together with sterilisation or retorting of the beverage.

The composition of the beverage, in particular the selection of hydrocolloid, was developed so that the bubbles remain distributed in the whole volume of the beverage during consumption, and to provide a pleasant mouthfeel. The fact that the bubbles are distributed in the whole volume of the beverage provides a pleasant aerated texture. For instance, the refrigerated beverage retains a aerated texture during at least 30 minutes after shaking.

Assessment of the aerated texture is performed by a trained sensory panel. The maximum period during which bubbles are retained in the beverage is not absolutely critical, as the main criteria is that there are bubbles in the product until the consumer has completely drunk the beverage. Ordinarily, such beverages are consumed in less than 30 minutes. Preferably, the beverage retains a aerated texture during at least 30 minutes. The inventors have found that if the headspace is too small, then the closed container does not contain enough gas to provide a pleasant aerated texture upon shaking. For instance, it was found that a headspace of 5 vol.% was too low to provide a pleasant aerated texture after shaking. Therefore, the headspace represents preferably at least 10 % by volume (vol%) of the volume of the container.

On the other hand, if the headspace is too large, it may have several undesirable consequences. First, the consumer could consider that the container is not filled enough. Second, a large headspace can only be provided with a large container. This increases the cost of packaging and the amount of waste. Third, the inventors have found that if the headspace is too large, then the container tends to squash itself over shelf life. Without willing to be bound by theory, the inventors believe this is due to oxygen consumption. During shelf life, the oxygen in the headspace reacts with the beverage, especially with a coffee component. This reduces the internal pressure in the headspace, thereby provoking a "vacuum" effect. For instance, containers with a headspace of above 35 vol% showed an unacceptable vacuum effect and squashing over shelf life. This could be solved by flushing the headspace with nitrogen for instance, during filling and sealing of the container. However, this is an expensive technology. It was found that a good balance is achieved between these undesirable consequences, industrialisation considerations and the need to provide sufficient gas for aeration when the headspace represents up to 25 vol% of the volume of the container.

In an embodiment, the headspace represents from 10 to 25 vol% of the volume of the container.

When the container is a PET bottle, it may be desirable to provide it common strengthening features, such as ribs.

In another embodiment, the invention relates to a process for preparing a aerated aseptic ready-to-drink coffee beverage which comprises the steps of providing a packaged product as described above, then shaking the packaged product to obtain a aerated coffee beverage. Optionally, the packaged product may be refrigerated prior to shaking, so that the beverage is chilled for consumption. The hand-shaken beverage is then ready for consumption.

As already mentioned, the beverage is shelf-stable at ambient temperatures. An advantage is that the packaged product may be stored at ambient temperatures, in warehouses, in shops or at home by consumers.

As mentioned, the aerated texture is obtained by shaking the beverage in the closed container, for instance by hand.

The percent of incorporated air is measured as follows: a volume V of the beverage is measured before shaking (V 0 ). The product is shaken 5-15 times by hand. The volume V of the shaken beverage with air is also measured (V f ). The percent of incorporated air (in %) is the result of following equation:

Air incorporated

where:

V o = initial volume of beverage (non-aerated beverage)

V f = final volume of shaken beverage (aerated beverage)

EXAMPLES

Example 1. Reference

Beverage was prepared by mixing 90 kg milk, 5 kg sugar, 0.5 kg of microcrystalline cellulose co-processed with carboxymethyl cellulose and carrageenan, 0.01 kg high acyl gellan gum under high agitation. Then 1 kg soluble coffee were added to the above slurry under agitation. Further, 0.1 kg of sodium hydroxide and remain water to obtain 100 kg total weight was added to the tank under agitation. The mixture was then pre-heated to about 70°C, sterilized at 143°C for 5 seconds and then flash cooled to 75°C, homogenized using two step homogenization at 150/50 bars. The liquid beverage was cooled below 15°C, and then aseptically filled into about 240 mL bottles having 25% headspace.

Example 2

Beverage was prepared by mixing 90 kg milk, 5 kg sugar, 0.03 kg high acyl gellan gum under high agitation. Then 1 kg starch and 1 kg soluble coffee were added to the above slurry under agitation. Then remain water to obtain 100 kg total weight was added to the tank under agitation. The mixture was then pre-heated to about 70°C, homogenized using two-step homogenization at 150/50 bars and then sterilized at 143°C for 5 seconds and then flash cooled to 70°C. The liquid beverage was cooled below 15°C, and then aseptically filled into about 240 mL bottles having 25% headspace.

The beverage showed a good shelf life physical stability with no phase separation, sedimentation, or syneresis.

Unique indulgent, creamy texture/mouthfeel was obtained after product shaking. Product performance after shaking was compared with the reference: viscosity was significantly increased (Figure 1) and improvement in foamy mouthfeel and body/thickness was found. Example 3

Beverage was prepared as in Example 2 but using 2 kg starch.

The product showed a good shelf life physical stability with no phase separation, sedimentation, or syneresis. Further, no age gelation was found during the storage

Unique indulgent, creamy texture/mouthfeel was obtained after product shaking. Product performance after shaking was compared with the reference: viscosity was significantly increased (Figure 2) and improvement in foamy mouthfeel and body/thickness was found, which can be explained by synergistic effect of starch with protein aggregation. Example 4

Beverage was prepared as in Example 2 but with addition of 0.05 kg sodium bicarbonate. Lower beverage viscosity as well decrease in texture/mouthfeel of the beverage after hand shaking was found (Figure 1).

Example 5

Beverage was prepared as in Example 2 but without adding starch. Lower beverage viscosity as well decrease in texture/mouthfeel of the beverage after hand shaking was found (Figure 1).

Example 6

Beverage was prepared as in Example 4 but with 2 kg of starch. Lower beverage viscosity as well decrease in texture/mouthfeel of the beverage after hand shaking was found (Figure 2).

Although preferred embodiments have been disclosed in the description with reference to specific examples, it will be recognised that the invention is not limited to the preferred embodiments. Various modifications may become apparent to those of ordinary skill in the art and may be acquired from practice of the invention. It will be understood that the materials used and the chemical details may be slightly different or modified from the descriptions without departing from the methods and compositions disclosed and taught by the present invention.