TECHNICAL FIELD

The present disclosure generally relates to food and beverages. More specifically, the present disclosure relates to ready-to-drink ("RTD") beverages having foam formed by shaking the beverage and also relates to methods for making same.

BACKGROUND OF THE INVENTION

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.

Product appearance and pleasure during consumption are key attributes driving consumer preferences all around the world. Foam is considered a highly desirable attribute for beverages such as many different kinds of milk, fruit and coffee beverages. Foaming in a beverage can provide a pleasant foamy texture, and a smooth mouth feel.

However, providing foamy products in a ready-to-drink ("RTD") form is difficult. Foamy beverages are typically prepared using a foam-generating apparatus with an external energy input, such as by whipping, gas sparging, gas injection or other mechanical means of foam creation, which is not convenient to consumers. Another existing solution is a self-foaming powder that develops a crema/foam on reconstitution, but this solution is not applicable to ready-to-drink beverages.

Recently, WO 2015/185545 describes a chilled dairy RTD beverage, comprising a texture component consisting of xanthan gum, a blend of cellulose and carboxy-methylcellulose, carrageenan, and having a Brookfield viscosity of 150 to 490 mPa.s. The beverage may be foamed by shaking. However, the beverage is not shelf-stable under ambient storage conditions.

Beverages comprising a plant component containing a plant protein (also called as plant protein beverages) are popular in today's world and widely consumed by people due to its nutrition and good quality (See, e.g., Chao-jin ZHOU et al., 2011, Science and Technology of Food Industry, Vol. 32, No. 1, page 377-384). Generally, the plant components in the beverages are derived by processing seeds, kernels, grains, and/or nuts rich in protein. According to the types of the plant raw material, plant protein beverages are classified as soy milk beverages, coconut milk beverages, almond milk beverages, peanut milk beverages, and the like. Many plant protein beverages comprising a nut component are currently available in the market, for example, peanut milks comprising peanut butter or peanut paste. Those RTD plant protein beverages have an appearance and taste very close to normal milk product, and are not foamy and cannot provide rich and stable foam.

Shelf-stable food (ambient food) is food of a type that can be safely stored at ambient temperature in a closed container. A desired plant protein beverage should be shelf-stable during storage without phase separation, creaming, gelation and sedimentation, and retain a constant viscosity over time. However, the addition into liquid beverages of a plant component comprising a plant protein generally leads to physico-chemical instability issues such as phase separation, protein sedimentation, fat creaming, food particles precipitation, and so on. For example, peanut dairy beverages are easy to change during the producing process period and shelf-life period because peanut component used in the beverage, such as peanut paste, contains a lot of vegetable oils and proteins and insoluble particles, which results in precipitation, creaming, serum and thereby affect the appearance or mouthfeel of the beverage.

CN 101390582 describes the challenges to provide shelf-stable peanut milk beverages, and discloses an emulsion stabilizer system comprising monoglyceride, tripolyglycerol fatty acid esters, sodium alginate, sucrose ester, modified soy lecithin, sodium carboxymethylcellulose, guar gum and sodium pyrophosphate. The peanut beverage using the stabilizer system is not foamable or foamy.

CN 101869143 relates to a nut milk stabiliser comprising 4%-8% of high-acyl gellan gum, 30%-

50% of colloidal microcrystalline cellulose, 15%-30% of sucrose fatty acid ester, 10%-30% of polyglycerol monostearate, 5%-20% of sodium tripolyphosphate and 5%-15% of potassium dihydrogen phosphate. Colloidal microcrystalline cellulose and high-acyl gellan gum are hydrocolloids; sucrose fatty acid ester and polyglycerol monostearate are emulsifiers; and sodium tripolyphosphate and potassium dihydrogen phosphate are buffer salts.

High protein beverages, which may provide functional nutrients to an individual, are desirable in the beverage field. However, previously tested beverages with high protein levels have had unpleasant texture and mouthfeel, and syneresis or coagulation. Most of plant protein RTD shelf-stable beverages currently available in the market have low protein levels, for example, about lg/lOOml beverage. Over the recent years, Nestec S.A. has filed several patent applications relating to ready-to- drink dairy-based beverages which are shelf-stable at ambient temperatures, for instance during 3 months at temperatures ranging from 15°C to 35°C. 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 stabilizer mixes have been developed in order to avoid or mitigate such physical evolution. These beverages are not foamy or foamable.

The inventors have found it desirable to overcome or ameliorate at least one of the disadvantages of the prior art, or to provide a useful alternative. In particular, the inventors have set themselves to create a nut protein beverage, which can provide a pleasant foamy texture by shaking.

SUMMARY OF THE INVENTION

In a first aspect, the present invention provides a foamable ready-to-drink beverage, comprising a nut component comprising a nut protein, and a dairy component comprising a dairy protein; and a hydrocolloid component, comprising a cellulose and a gellan gum, wherein when the beverage is shaken, the beverage forms foam.

In a second aspect, the present invention provides a method for producing the above foamable ready-to-drink beverage, comprising (a) providing a nut component, a dairy component, and a hydrocolloid component; and (b) creating a homogeneous aqueous mixture comprising the components in step (a).

In a third aspect, the present invention provides a packaged product, which can be reconstituted in water to yield the above foamable beverage.

In a fourth aspect, the present invention provides a packaged product, consisting essentially of the above foamable beverage in a closed container, wherein the headspace of the container represents 10-40% of the volume of the container.

For a complete understanding of the present invention and the advantages thereof, reference is made to the following detailed description of the invention. It should be appreciated that various aspects of the present invention are merely illustrative of the specific ways to make and use the present invention and do not limit the scope of the invention. BRIEF DESCRIPTION OF THE FIGURES

Figure 1 illustratively shows, in Foamability /foam stability Test described in Example 2,_after shaking a closed beverage-containing container and immediately pouring the aerated beverage into a 250 ml graduated cylinder, the total volume of aerated beverage (Vf _t ) and the volume of liquid phase in aerated beverage (Vu) at t minutes after pouring.

Figure 2 shows the beverage according to the present application had superior foamability, compared with a commercially available reference beverage product.

Figure 3 shows the suspension of nut pieces in the beverage according to the present application after shaking during one day storage.

DETAILED DESCRIPTION OF THE INVENTION

All percentages expressed herein are by weight of the total weight of the composition unless expressed otherwise. All ratios expressed herein are on a weight: weight (w/w) basis unless expressed otherwise.

As used herein, ranges are used herein in shorthand, so as to avoid having to list and describe each and every value within the range. Any appropriate value within the range can be selected, where appropriate, as the upper value, lower value, or the terminus of the range. Moreover, all numerical ranges herein should be understood to include all integer, whole or fractions, within the range.

As used herein, the singular form of a word includes the plural, and vice versa, unless the context clearly dictates otherwise. Thus, the references "a", "an", and "the" are generally inclusive of the plurals of the respective terms. For example, reference to "a milk", "a method", or "a food" includes a plurality of such "milks", "methods", or "foods."

As used herein, the words "comprise", "comprises", and "comprising" are to be interpreted inclusively rather than exclusively. Likewise, the terms "include", "includes" and "including" should all be construed to be inclusive, unless such a construction is clearly prohibited from the context. Similarly, the term "examples," particularly when followed by a listing of terms, is merely exemplary and illustrative and should not be deemed to be exclusive or comprehensive.

As used herein, the term "about" when referring to a measurable value such as an amount is meant to encompass variations of ±20% or in some instances ±10%, or in some instances ±5%, or in some instances ±1%, or in some instances ±0.1% from the specified value, as such variations are appropriate to the disclosed composition.

Unless defined otherwise, all technical and scientific terms, terms of art, and acronyms used herein have the meanings commonly understood by one of ordinary skill in the art in the field(s) of the invention, or in the field(s) where the term is used.

All patents, patent applications, publications, technical and/or scholarly articles, and other references cited or referred to herein are in their entirety incorporated herein by reference to the extent allowed by law. The discussion of those references is intended merely to summarize the assertions made therein. No admission is made that any such patents, patent applications, publications or references, or any portion thereof, are relevant, material, or prior art. The right to challenge the accuracy and pertinence of any assertion of such patents, patent applications, publications, and other references as relevant, material, or prior art is specifically reserved.

The present inventors surprisingly found that, by using the combination of a nut protein and a dairy protein with specific hydrocolloids, foamable RTD beverages can be provided, which after shaking, for example, 3-10 quick and consecutive hand-shakes, can form rich and stable foam.

In addition, the present inventors also found that the RTD beverages comprising such combination, have good stability after a long storage period, for example, are shelf-stable for at least 9 months at ambient temperature, or at least 6 months at 37°C, even at a high-protein level.

The present disclosure therefore relates to ready-to-drink ("RTD") beverages having foam formed by shaking the beverage, and methods for producing the same. "Ready-to-drink beverage" means a beverage in liquid form that can be consumed without the further addition of liquid. The RTD beverages according to the present application are shelf-stable under ambient temperatures although they can be stored and distributed under refrigeration temperatures and/or ambient temperature. "Ambient temperature" means about 25 °C. The RTD beverage according to the present application forms foam by shaking it in a closed container prior to consumption, such as by hand-shakes, for example 3-10 quick and consecutive hand-shakes, without need to use a foam- generating apparatus. After shaking the beverage, the gas in the headspace of the container disperses as bubbles in the whole volume of the beverage liquid to generate a pleasant foamy texture. Beverage composition

In an aspect, the present disclosure provides a foamable ready-to-drink beverage, comprising: a nut component comprising a nut protein, and a dairy component comprising a dairy protein; and a hydrocolloid component, comprising a cellulose and a gellan gum, wherein when the beverage is shaken, the beverage forms foam.

The nut protein according to the present application may be any protein suitable for food and beverages derived from a nut material. In one embodiment, the beverage comprises a protein derived from one or more nuts. In one embodiment, the nut protein may be a protein from any edible nuts, or nut-like fruits, such as almond; badam; cashew; pistachio; kola nut; peanut; Brazil nut; coconut; chestnut; hazelnut or filbert; pine nut or cedar nut; pecan; walnut; sesame seeds; sunflowers seeds; macadamia; fennel seeds; hemp seeds ; pumpkin seeds ; flaxseeds, or any combination of the foregoing nuts. In a further embodiment, the nut protein may be a protein derived from peanut, badam, pistachio, walnut, almond, hazelnut, or any combination thereof. In a preferred embodiment, the nut protein is a peanut protein.

The nut component according to the invention provides a nut protein for the beverage. The nut component may be obtained from nuts as raw material by any processing, for example, primarily through physical processing, e.g. removing husk, skin or hide and other parts that are not normally eaten, mincing, grinding, milling, pulverization, and/or separation, and/or sometimes by simple chemical reactions such as heat treatment (for example, roasted), acidification, basification, hydrolysis, or salt formation. In one embodiment, roasted peanuts are used as raw material. In one embodiment, the nut component may be an isolated nut protein(s), or may be any products comprising nut proteins. In a further embodiment, the nut component comprises nut protein isolate, nut powder, nut flour, nut paste, nut butter, nut slurry, or nut extract or any combination thereof. In one embodiment, the preferred amount of nut compound present in the beverage depends on the particular type of the nut component.

The dairy protein according to the present application may be any dairy protein suitable for food and beverages. In one embodiment, the dairy protein may be selected from the group consisting of casein, caseinate, casein hydrolysates, casemates, whey protein, whey hydrolysates, milk protein concentrate, milk protein isolate, or combinations thereof. The skilled artisan will appreciate that the present disclosure is not restricted to dairy proteins from bovine origin, but pertains to dairy proteins from all mammalian animal species, such as from sheep, goats, horses, and camels.

The dairy component according to the present application provides a dairy protein for the beverage, and may be any type of dairy products suitable for food and beverages. In one embodiment, the dairy component comprises milk, milk fat, milk powder, milk proteins, and any combinations thereof. In one embodiment, the dairy component may comprise, for example, cream, full cream milk, reduced fat milk, skim milk, condensed milk, full fat milk powder, skim milk powder, or a combination of at least two of the foregoing milk products. In one embodiment, the dairy component comprises full fat milk powder, skim milk powder, or a combination thereof. Depending upon the dairy product and how it is processed, the amount of protein present can vary. For example, skim milk powder may contain about 33-35 weight percent (wt%) protein, full fact milk powder may contain about 25~28 wt% protein on average. In one embodiment, the preferred amount of a dairy compound present in the beverage depends on the particular type of the dairy compound.

In one embodiment, the total protein content in the beverage may range from about 0.1 to 10% by weight of the beverage. In another embodiment, the total protein content in the beverage ranges from about 0.5 to 7%, 1 to 6%, 1.5 to 5%, 2 to 4%, or 2.1 to 3.9%, 2.2 to 3.8%, 2.3 to 3.7%, 2.4 to 3.6%, 2.5 to 3.5%, 2.6 to 3.4%, or to about 3.3%, 3.2%, or 3.1% by weight of the beverage. In a further embodiment, the total protein content in the beverage may be about 0.5%, 0.6%, 0.7%, 0.8%, 0.9%, 1.0%, 1.1%, 1.2%, 1.3%, 1.4%, 1.5%, 1.6%, 1.7%, 1.8%, 1.9%, or may be about 2.0%, 2.05%, 2.1%, 2.15%, 2.2%, 2.25%, 2.3%, 2.35%, 2.4%, 2.45%, 2.5%, 2.55%, 2.6%, 2.65%, 2.7%, 2.75%, 2.8%, 2.85%, 2.9%, 2.95%, 3.0%, 3.05%, 3.1%, 3.15%, 3.2%, 3.25%, 3.3%, 3.35%, 3.4%, 3.45%, 3.5%, 3.55%, 3.6%, 3.65%, 3.7%, 3.75%, 3.8%, 3.85%, 3.9%, 3.95%, 4.0%, 4.05%, 4.1%, 4.15%, 4.2%, 4.3%, 4.4%, 4.5%, 4.6%, 4.7%, 4.8%, 4.9%, or 5.0% by weight of the beverage composition. As used herein, the term "total protein content" is intended to mean the total amount of proteins present in the beverage. In one embodiment, the total protein content in the beverage can be determined in the Kjeldahl method.

In one embodiment, the dairy protein contained in the beverage is present in an amount of about 0.1 to 6%. In one embodiment, the dairy protein contained in the beverage is present in an amount of 0.5% to 6%, 1% to 5%, 1 to 4%, 1.2 to 3.5%, or 1.5 to 3%, or 1.8 to 2.7%, or for example, to about 1.9%, 2.0%, 2.1%, 2.2%, 2.3%, 2.4%, 2.5%, or 2.6% by weight of the beverage. In a further embodiment, the dairy protein contained in the beverage may be present in an amount of about 0.1%, 0.2%, 0.3%, 0.4%, 0.5%, 0.6%, 0.7%, 0.8%, 0.9%, 1.0%, 1.1%, 1.2%, 1.3%, 1.35%, 1.4%, 1.45%, 1.5%, 1.55%, 1.6%, 1.65%, 1.7%, 1.75%, 1.8%, 1.85%, 1.9%, 1.95%, or may be present in an amount of about 2.0%, 2.05%, 2.1%, 2.15%, 2.2%, 2.25%, 2.3%, 2.35%, 2.4%, 2.45%, 2.5%, 2.55%, 2.6%, 2.65%, 2.7%, 2.75%, 2.8%, 2.85%, 2.9%, 2.95%, 3.0%, 3.05%, 3.1%, 3.15%, 3.2%, 3.25%, 3.3%, 3.35%, 3.4%, 3.45%, 3.5%, 3.55%, 4%, 4.5%, 5%, or 6% by weight of the beverage composition.

In one embodiment, the nut protein contained in the beverage is present in an amount of about 0.05 to 6%, 0.1 to 3%, 0.2 to 2.5%, 0.3 to 2.2%, 0.4 to 2.0%, 0.5 to 1.6%, or 0.6 to 1.5%, or for example, 0.6% to about 0.7%, 0.8%, 0.9%, 1.0%, 1.1%, 1.2%, 1.3%, or 1.4% by weight of the beverage composition. In one embodiment, the nut protein is present in an amount of about 0.05-2%, 0.5- 1.6%, or 0.7-1.2% by weight of the beverage composition. In a further embodiment, the nut protein contained in the beverage may be present in an amount of about 0.08%, 0.1%, 0.2%, 0.3%, 0.35%, 0.4%, 0.45%, 0.5%, 0.55%, 0.6%, 0.65%, 0.7%, 0.75%, 0.8%, 0.85%, 0.9%, 0.95%, 1.0%, 1.05%, 1.1%, 1.15%, 1.2%, 1.25%, 1.3%, 1.35%, or may be present in an amount of about 1.4%, 1.45%, 1.5%, 1.55%, 1.6%, 1.65%, 1.7%, 1.75%, 1.8%, 1.85%, 1.9%, 1.95%, 2.0%, 2.05%, 2.1%, 2.15%, 3%, 3.5%, 4%, 5%, or 6% by weight of the beverage composition.

In one embodiment, the weight ratio of the dairy protein to the nut protein contained in the beverage may range from about 10 to 0.2:1, 10 to 6:1, 1.2 to 0.5:1, 5 to 1.5: 1, 4 to 1.7:1, or 3 to 2:1, or may be about 2.5-2.8:1 wt/wt. In a further embodiment, the weight ratio of the dairy protein to the plant protein contained in the beverage may be about 10:1, 9:1, 8:1, 7:1, 6.5:1, 6.3:1, 6:1, 5.5:1, 5.3:1, 5.0:1, 4.8:1, 4.5:1, 4.3:1, 4.0:1, 3.8:1, 3.5:1, 3.3:1, 3.0:1, 2.8:1, 2.5:1, 2.3:1, or may be about 2.0:1, 1.8:1, 1.5:1, 1.3:1, 1.0:1, 0.8:1, 0.5:1, 0.4:1, 0.3:1, or 0.2:1.

The hydrocolloid component, as used herein, encompasses any hydrocolloid suitable for food and beverage, for example RTD beverage, including, for example, gellan gum, xanthan gum, carrageenans (kappa, iota and lambda), agar-agar, gelatin, pectin, gum arabic, guar gum, locust bean gum, cellulose including cellulose derivatives such as carboxymethyl cellulose and microcrystalline cellulose, alginate, starch, or combinations thereof. In one embodiment, the hydrocolloid component according to the present application comprises a cellulose and a gellan gum. In one embodiment, the hydrocolloid component further comprises xanthan gum. In one embodiment, the hydrocolloid component further comprises carrageenan. In one embodiments, the hydrocolloid component consists of cellulose, gellan gum, and optionally carrageenan. In one embodiment, the cellulose can be in the form of microcrystalline cellulose, carboxymethylcellulose (cellulose gum, cellulose gel) and the like or combinations thereof. In one embodiment, the cellulose is a blend of microcrystalline cellulose and carboxymethyl cellulose, which is well known in the art and is commercially available from manufactures such as FMC under trader name Avicel-plus ^® . In one embodiment, the gellan gum is high acyl gellan gum, low acyl gellan gum or a combination thereof, although preferably the gellan gum comprises high acyl gellan gum that optionally has low acyl gellan gum included, more preferably the gellan gum is high acy gellan gum. Gellan gum suitable for food and beverage is well known in the art, and is commercially available from manufactures such as CP kelco under trader name KELCOGEL ^® . In one embodiment, the preferred amount of hydrocolloid compound present in the beverage depends on the particular type of the hydrocolloid component.

In one embodiment, the total hydrocolloid content in the beverage may range from about 0.01 to 3%, 0.1 to 1.6%, 0.2 to 1.4%, 0.3 to 1.3%, 0.35 to 1.2%, 0.4 to 1.1%, 0.45 to 1.0%, or 0.5 to 0.9%, or 0.5 to 0.8%, or 0.5 to about 0.75%, 0.7%, 0.65%, 0.55% or 0.525% by weight of the beverage. In one embodiment, the total hydrocolloid content in the beverage ranges from about 0.1 to 1.6%, 0.2 to 1.4%, 0.3-1.2%, or 0.5-0.8% by weight of the beverage. In a further embodiment, the total hydrocolloid content in the beverage may be about 0.01%, 0.05%, 0.1%, 0.15%, 0.2%, 0.25%, 0.3%, 0.35%, 0.4%, 0.45%, 0.5%, 0.525%, 0.55%, 0.575%, 0.6%, 0.65%, 0.7%, 0.75%, 0.8%, 0.85%, 0.9%, 0.95%, 1.0, 1.05%, 1.1%, 1.15%, 1.20%, 1.25%, 1.30%, 1.35%, 1.4%, 1.45%, 1.5%, 1.55%, 1.6%, 1.7%, 1.8%, 1.9%, 2%, 2.5%, or 3% by weight of the beverage.

The total protein content and the total hydrocolloid content in the beverage have an impact on foamability and foam stability. While not wishing to be bound by any theory, it is believed that the total protein content can be reduced when more hydrocolloid is added into the beverage. In one embodiment, the weight ratio of the total protein to the total hydrocolloid contained in the beverage is about 20:1 wt/wt to about 1:5 wt/wt, or about 15:1 wt/wt to about 1:3 wt/wt, or about 13:1 wt/wt to about l:l,or about 12:1 wt/wt to about 2:1 wt/wt, or about 10:1 wt/wt to about 3:1 wt/wt, or about 9:1 wt/wt to about 4:1, 5:1, 6:1, 7:1, 8:1 wt/wt.

In one embodiment, gellan gum may be present in the beverage in an amount from about 0.01-0.6%, 0.015-0.6%, 0.02-0.4%, or about 0.3%, 0.2%, 0.15%, 0.1%, 0.05%, 0.04%, 0.035%, 0.03%, 0.025% by weight of the beverage. In another embodiment, cellulose may be present in the beverage in an amount from about 0.05-1.5%, 0.1-1.0%, 0.2-0.9%, 0.3-0.8%, 0.4-0.8%, or for example about 0.5%, 0.6%, 0.7% by weight of the beverage. In one embodiment, the weight ratio of cellulose to gellan gum is about 30-0.5:1, 25-1:1, 20-1:1 wt/wt, for example, 20:1, 15:1, 10:1, 5:1, 3:1, 2:1, or 1:1.

In one embodiment, the nut protein component may comprise particles of a nut material. In an embodiment, the particles of a nut material may be a microparticulated nut material. In an embodiment, it may be preferred that the microparticulated nut material may comprise a volume average particle size (PDS) in the range from 0.05 μιη - 500 μιη, or 0.1-500 μιη, 0.5-300 μιη, 1- 500 μιη, 2-300 μιη. It may be further preferred that at least 75%, such as at least 85%, e.g. at least 95%, 96%, 97%, 98%, 99% or more of the particles of the microparticulated nut material have a particle size in the range from 1 - 150 μιη, 1-130 μιη, 1-120 μιη, or 1-100 μιη (percent by volume), or below 50 μιη, for example below 30 μιη, or for example, in the range from 10-50 μιη, or 20-40 μιη, or 20-30 μιη. The particle distribution size may be determined by a standard analytical method, e.g. using light scattering such as by using a Malvern light scattering instrument. This method is commonly used by people skilled in the art. The microparticulated nut material may be provided by subjecting a nut material to a process selected from the group consisting of milling, grinding and pulverization. In an embodiment, the nut material may be subjected to a heat treatment (e.g. roasted) prior to being microparticulated.

In one embodiment, in addition to the microparticulated nut material, the beverage composition may further comprise pieces of plant material. In one embodiment, the largest dimension of the pieces is not more than 10 mm and the smallest dimension of the pieces is not less than 1mm. In one embodiment, the pieces are substantially spherical, having a size between about 1 mm and about 10 mm (for example, 3-5mm) in diameter. In another embodiment, the pieces are cube-shaped and their size is from about 1 mm to about 10 mm (for example, 3-5mm) per side. . The amount of such pieces in the beverage may be about 1 to about 30 wt%, about 2 to about 20 wt%, about 5 to about 15 wt%, or about 5 to about 10 wt% by weight of the beverage. In one embodiment, the pieces are nut pieces, for example, pieces of peanut, almond, walnut, or cashew, or badam, or any combination thereof.

In some embodiments, beverages disclosed herein may have a total solid of about 1-40%, 5- 30%, 10-25%, 12% to 22%, or 13% to 21%, or 15% to 20%, or 15% to 18% by weight of the beverage. In some embodiments, beverages disclosed herein may have a Brookfield viscosity of 20- 120mpa.s at 4° C. In some embodiments, beverages may have a viscosity of 30-110mPa.s at 4°C, for example, 30-100mPa.s, 40-95mPa.s, 45-90mPa.s, 50-80mPa.s, 50-70mPa.s, or 55-65mPa.s. The viscosity is measured using a viscometer Device Anton Paar MCR 302, and the following parameters: Measure system: DG26.7; Shear rate: d(gamma)/dt = 751/s; and Temperature: from 4 to 40°C [rate] =2°C per min.

While not wishing to be bound by any theory, it is believed that viscosity is involved in the foamabiity and foam stability and mouth feel of the beverage according to the present invention, and that a desirable viscosity of the beverage can be achieved by adjusting the total protein content and the total hydrocolloid content.

In one embodiment, the beverage according to the present application may comprise an amount of fat, which can be derived from the dairy component and/or nut component, or added as a separate component. The fat may be present in an amount of up to 6.0 wt%, or about 2.0 wt% to 5.0wt%, or about 2.0wt% to 4.0wt%, for example about 3.8wt% fat by weight of the beverage composition. In one embodiment, the fat in the beverage is derived from the dairy component and/or the nut component. In one embodiment, the beverage comprises no added fat. In another embodiment, the beverage comprises added fat.

In an embodiment, the beverage further comprises an emulsifier suitable for food and beverages, such as protein beverages, for example, dairy beverages and plant protein beverages. Emulsifiers can be added to the beverage composition to prevent separation of the composition components by keeping ingredients dispersed. Emulsifiers can include molecules that have both a hydrophilic part and a hydrophobic part. In one embodiment, emulsifiers for use in the beverage compositions may be an emulsifier with a hydrophilic- lipophilic balance (HLB) in the range of 3 to 10. In another embodiment, emulsifier may be selected from the group consisting of, for example, lecithin (e.g., soy lecithin); mono and di-glycerides of long chain fatty acids, specifically saturated fatty acids, and more specifically, stearic and palmitic acid mono- and diglycerides; mono and di- glycerides of acetic acid, citric acid, tartaric acid, or lactic acid; egg yolks; polysorbates (e.g., polysorbate 20, polysorbate 40, polysorbate 60, polysorbate 65, and polysorbate 80), propylene glycol esters (e.g., propylene glycol monostearate); propylene glycol esters of fatty acids; sorbitan esters (e.g., sorbitan monostearates, sorbitan tristearates, sorbitan monolaurate, sorbitan monooleate), sucrose monoesters; polyglycerol esters; polyethoxylated glycerols; and the like, and a combination comprising at least one of the foregoing emulsifiers. In a further embodiment, emulsifier may be sodium caseinate or the combination of sodium caseinate with glyceryl monostearate and sugar ester. Preferably, the foamable ready-to-drink beverage does not contain polysorbates, propylene glycol esters, propylene glycol esters of fatty acids, sorbitan esters, sucrose monoesters, polyglycerol esters nor polyethoxylated glycerols. Indeed, consumers' expectations are moving towards naturality, and these ingredients do not fulfil this expectation, although they are food-grade. As a consequence, in a preferred embodiment, the emulsifier is sodium caseinate.

In one embodiment, the emulsifier is present in the beverage composition, in an amount of about 0 to about 2.0, about 0.05 to about 1.0, about 0.075 to about 0.75; or about 0.10 to about 0.50 wt%, based on the total weight of the beverage composition. In one embodiment, the emulsifier comprises sodium caseinate. In one embodiment, the sodium caseinate is present in an amount of about 0.075 to about 0.75wt%, or about 0.10 to about 0.50 wt%, or about 0.40 wt%, 0.3wt%, 0.2wt%, or 0.18%, based on the total weight of the composition.

In some embodiments, the beverage may further comprise a protein derived from a non-nut plant material, for example, seeds, kernels, and/or grains rich in protein. In one embodiment, the non-nut plant protein may be selected from the group consisting of, for example, soy proteins, pea proteins, canola proteins, wheat and fractionated wheat proteins, corn proteins, zein proteins, rice proteins, oat proteins, potato proteins, gingko proteins, proteins derived from green pea, red bean and mungbean, proteins derived from beans, lentils, and pulses, or any combinations thereof. In one embodiment, the non-nut plant protein may be derived from including, but not limited to, gingko, coconut, soy, mungbean, red bean, black bean, rice, barley, millet, oat, wheat, or any combination thereof. In one embodiment, the beverage comprises peanut protein and/or the combination of peanut protein with one or more other plant proteins. In some embodiments, the beverage does not comprise non-nut plant proteins.

In one embodiment, the beverage according to the present application may further comprise an amount of added sugar. In one embodiment, the beverage comprises added sugar in an amount of 0.5-10wt%, or 3-7wt%, for example 5wt%, based on the total weight of the foamable beverage. In one embodiment, the added sugar is white sugar. In another embodiment, sugar in the beverage is derived from the dairy component and/or the plant component, and the beverage does not comprise added sugar.

The beverage composition according to the present application can contain a suitable amount of a liquid such as water, juice, coffee, tea, alcohol component, or a combination comprising at least one of the foregoing liquids. In one embodiment, the liquid is present in an amount of up to about 99 wt% based on the total weight of the beverage composition, specifically about 0.1 to about 95 wt%, more specifically about 5.0 to about 90 wt%, and yet more specifically about 60 to about 85 wt%.

In one embodiment, the beverage compositions described herein contain a portion of added water. As used herein "added water" does not include water incidentally added to the composition through other components such as a dairy component or a plant component, for example. The beverage compositions can contain up to about 99 weight percent (wt%) added water based on the total weight of the composition, specifically about 0.1 to about 90 wt%, more specifically about 1.0 to about 80 wt%, and yet more specifically about 5.0 to about 70 wt% added water, based on the total weight of the composition.

In another embodiment, the beverage composition can contain a juice-based composition obtained from fruit or vegetable. The juice-based composition can be used in any form such as a juice form, a concentrate, an extract, a powder (which can be reconstituted with water or other suitable liquids), or the like. Suitable juices used in the juice-based composition include, for example, citrus juice, non-citrus juice, or mixtures thereof, which are known for use in beverages. Examples of such juices include, non-citrus juices such as apple juice, grape juice, pear juice, nectarine juice, currant juice, raspberry juice, gooseberry juice, blackberry juice, blueberry juice, strawberry juice, custard-apple juice, pomegranate juice, guava juice, kiwi juice, mango juice, papaya juice, watermelon juice, cantaloupe juice, cherry juice, cranberry juice, peach juice, apricot juice, plum juice, and pineapple juice; citrus juices such as orange juice, lemon juice, lime juice, grapefruit juice, and tangerine juice; and vegetable juice such as carrot juice and tomato juice; and a combination comprising at least one of the foregoing juices. Unless otherwise indicated, juice as used can include fruit or vegetable liquids containing a percentage of solids derived from the fruit or vegetable, for example pulp, seeds, skins, fibers, and the like. The amount of solids in the juice composition can be about 1 to about 75 wt%, specifically about 5 to about 60 wt%, more specifically about 10 to about 45 wt%, and yet more specifically about 15 to about 30 wt% each based on the total weight of the juice.

In one embodiment, the beverage may further include optional additives, such as but not limited to, buffering salts, sweeteners, antioxidants, amino acids, caffeine, coloring agents ("colorants", "colorings"), flavors, food-grade acids, minerals, micronutrients, preservatives, vitamins, and a combination comprising at least one of the foregoing additives.

In one embodiment, buffering salts may be used to adjust the pH of the beverage, including, but not limited to citrate, carbonate, bicarbonate, sorbate, gluconate, acetate, or phosphate, or any combination thereof, such as sodium salt, potassium salt, ammonium salt or calcium salt thereof, preferably sodium citrate, trisodium citrate, sodium bicarbonate, sodium carbonate, sodium acetate, sodium phosphate (mono-, di- or tribasic), sodium tripolyphosphate, ammonium phosphate (mono- or dibasic), calcium citrate, calcium gluconate, calcium phosphate (mono- or dibasic), potassium citrate, potassium phosphate (mono- or dibasic), or any combination thereof, more preferably sodium citrate, sodium bicarbonate, sodium tripolyphosphate, or any combination thereof. The amount of the one or more buffers can be determined by a skilled artisan in the art according to his knowledge in the art, and may be about 0-0.3%, 0-0.2%, 0.01-0.2%, 0.01-0.15%, 0.01-0.1%, 0.05- 0.1%, 0.1-0.2%, or 0.1-0.15% by weight of the beverage. In one embodiment, sodium bicarbonate and sodium citrate tribasic are used in the beverage according to the present application, in an amount of up to 0.10%, for example, 0.04% sodium bicarbonate and 0.04% sodium citrate tribasic.

In one embodiment, the beverages may include sweeteners. In a further embodiment, sweeteners may be artificial sweeteners, natural sweeteners, or a combination thereof. Sweeteners can be sugar-based, such as sucrose, invert syrup, fructose syrup, glucose syrup with various DE, maltodextrins with various DE and combinations thereof, for example. Sugarless sweeteners can include, but are not limited to, sugar alcohols such maltitol, xylitol, sorbitol, erythritol, mannitol, isomalt and lactitol, hydrogenated starch hydrolysates, saccharin, cyclamate, acesulfame, an L- aspartyl-based sweetener, or mixtures thereof.

In one embodiment, the beverage may include one or more vitamins and/or minerals. The vitamins can be present in the beverage in an amount from about 0.01% to about 0.5% of the beverage. The vitamins include, but are not limited to, vitamin C and group B vitamins, and other non-limiting examples of suitable vitamins include ascorbic acid, ascorbyl palmitate, vitamins Bl, B2, B6, B12, and Niacin (B3), or combination of thereof. The vitamins may also include Vitamins A, D, E and K and acid vitamins such as pantothenic acid, folic acid and biotin.

In one embodiment, the beverage may comprise minerals in an amount from about 0.0025% to about 1% of the beverage. Non- limiting examples of the minerals include calcium, magnesium, iron or a combination thereof. The source of calcium can include calcium carbonate, calcium phosphate, calcium citrate, other insoluble calcium compounds or a combination thereof. The source of magnesium can include magnesium phosphate, magnesium carbonate, magnesium hydroxide or combination of thereof. The source of iron can include iron ammonium phosphate, ferric pyrophosphate, ferric phosphate, ferrous phosphate, other insoluble iron compounds, aminoacids, iron chelating compounds such as EDTA, or combinations thereof. The minerals may also include zinc, iodine, copper, phosphorus, manganese, potassium, chromium, molybdenum, selenium, nickel, tin, silicon, vanadium and boron.

In one embodiment, the beverage composition is fortified with solubilized calcium in the form of calcium carbonate, calcium lactate, calcium oxide, or calcium hydroxide, for example. A food- grade acid can be added to the calcium fortified juice-based composition to improve the solubility of calcium. Exemplary food-grade acids suitable for use in the juice-based composition include citric acid, malic acid, and a combination comprising at least one of the foregoing food-grade acids.

In one embodiment, the beverage of the present invention is contained in a closed container, the headspace of which represents about 10-40%, 18-35%, or 20-35%, or for example about 30% of the volume of the container.

In one embodiment, the beverage of the present invention comprises 1.5-3.0% dairy protein,

0.5-1.6% nut protein, up to 4% fat, up to 10% sugar, 0.2-0.8% a blend of MCC and CMC and carrageenan, 0.02-0.4% gellan gum, each based on the total weight of the beverage composition, and wherein said beverage may have a Brookfield viscosity of 30-100 mPa.s at 4°C. In a further embodiment, the beverage further comprises emulsifier, for example, up to 0.2% sodium caseinate, and buffer salts, for example, up to 0.10% Sodium Citrate Tribasic and Sodium Bicarbonate.

Beverages disclosed herein provide rich and stable foam when the beverage is shaken in a closed container with a headspace. In one embodiment, shaking may be done by hand. Generally, several quick and consecutive movements, for example, 3-10 movements are sufficient to create a foamy beverage. Shaking the beverage disperses the headspace gas as bubbles into the beverage, and the bubbles distribute in the whole volume of the foamed beverage. Foamability of the inventive beverage, as measured in Foam formation/stability Test described in Example 3, is at least 4%, preferably at least 7% air incorporated in the beverage at 0 min after shaking, for example, ranging from 4% to 25%, 6% to 20%, or 7% to 18%, for example, 8%, 9%, 10%, 11%, 12%, 13%, 14%, 15%, 16%, 17%, 18%. In some embodiments, foam stability, as measured in Foamability/foam stability Test described in Example 3, is at least 4%, preferably at least 7% air remaining in the beverage at 5 min after shaking, for example, ranging from 7% to 18%. As shown in Example 6 below, commercial products do not have significant foamability and foam stability in similar shaking conditions.

Beverages disclosed herein have good physico-chemical stability and a pleasant mouthfeel, even when the beverages have a high protein level. The beverages can overcome problems associated with protein destabilization and phase separation related to conventional plant protein beverages, such as sedimentation, syneresis, creaming, viscosity change, age gelation, and other phase separation/instability issues during storage of the beverages. In one embodiment, the shelf- life of the beverage is at least 9 months at ambient temperature, or at least 6 months at 37°C.

The beverages according to the present application therefore provide at least one of the following advantages:

The beverages can be foamed before consumption in a convenient way, for example by handshaking, without whipping/foaming equipment, to produce rich and stable foam.

After shaking the beverages, the bubbles distribute in the whole volume of the foamed beverage to generate a pleasant foamy texture and smooth mouthfeel.

- The beverages are shelf-stable, and have good physicochemical stability during storage times (e.g., stable for up to 9 month at ambient temperature).

The beverages have high nutrient value thanks to high protein level.

The beverages may have a diversity of flavors and nutrient profiles by adjusting the amounts of the nut component and the dairy component.

- The beverages can include pieces of plant material, for example nut pieces, to provide a rich variety of taste. Methods for preparing beverages

In another aspect, the present disclosure provides methods for preparing a foamable plant protein beverage according to the present application, and also the beverage made according to the method. In one embodiment, the method comprises the steps of: (a) providing (1) a nut component comprising a nut protein and (2) a dairy component comprising a dairy protein; and (3) a hydrocolloid component comprising cellulose and gellan gum; (b) creating a homogeneous aqueous mixture comprising the components listed in step (a).

In one embodiment, the nut component is provided from nut material by any processing, for example, primarily through physical processing, e.g. removing husk, skin or hide and other parts that are not normally eaten, mincing, grinding, milling, pulverization, and/or separation, and/or sometimes by simple chemical reactions such as heat treatment (for example, roasted), acidification, basification, hydrolysis, or salt formation.

In one embodiment, the nut component is provided by microparticulating nut materials, such as nuts, for example, peanuts. The process for microparticulation of a nut material is known to skilled artisans in the art. In general, a hammer mill, ball mill, roll mill, drum mill, colloid mill or disk or stone mill is used for reducing the particle size of a nut material. Also extrusion processing may be used. In one embodiment, a stone mill (comprising rotating stone discs) is used. The specific configuration and operation mode of the mill depend on the type of nut material and the desired final particle size. These are adjusted so as to achieve sufficient reduction in particle size, without changing the flavor of the specific nut material.

US 5,079,027 (EP 381259) describes a process for producing peanut particles, which can be used for preparing the nut material according to the present application.

In one embodiment, peanut paste is provided as the nut component according to the present application. The peanut past can be obtained by methods of known in the food arts, in which raw peanuts are roasted, dry-blanched (and optionally partially defatted), and finely ground in a mill to create the peanut paste.

The homogeneous aqueous mixture in the above step (b) of the method according to the present application may be created using any suitable means known to skilled artisans. In preferred embodiments, the mixture is created by adding the components to any suitable container while stirring. The order of additions is not critical. Generally, the dry components are added to water with stirring and then the non-dry components are added to the mixture with stirring. In one embodiment, the mixture is subjected to emulsification, for example, shear emulsification, for example with 4000rpm to 5000rpm shearing speed. In one embodiment, after emulsification, the mixture is subjected to heat treatment, homogenization, cooling and filling aseptic containers under aseptic conditions.

Direct heat treatment is performed by injecting steam water in the emulsion. In this case, it may be necessary to remove excess water, by flashing. Indirect heat treatment is performed with a heat transfer interface in contact with the emulsion. The homogenization could be performed before and/or after heat treatment. It may be interesting to perform homogenization before heat treatment in order to improve heat transfers in the emulsion, and thus achieve an improved heat treatment. Performing a homogenization after heat treatment usually ensures that the oil droplets in the emulsion have the desired dimension. Aseptic filling is described in various publications, such as articles by L, Grimm in "Beverage Aseptic Cold Filling" (Fruit Processing, July 1998, p. 262-265), by R. Nicolas in "Aseptic Filling of UHT Dairy Products in HDPE Bottles" (Food Tech. Europe, March/April 1995, p. 52-58) or in U.S. Pat. No. 6,536,188 Bl to Taggart, which are incorporated herein by reference.

To extend shelf life of the RTD beverages, the RTD beverages can be subjected to pasteurization or sterilization techniques (e.g. UHT, retorting). For example, a UHT treatment is ultrahigh temperature processing or an ultra-heat treatment involving at least partial sterilization of a composition by heating it for a short time, around 1-10 seconds, at a temperature exceeding 135 °C. There are two main types of UHT systems: the direct and indirect systems. In the direct system, products are treated by steam injection or steam infusion, whereas in the indirect system, products are heat treated using plate heat exchanger, tubular heat exchanger or scraped surface heat exchanger. Combinations of UHT systems may be applied at any step or at multiple steps in the process of beverage preparation.

A HTST treatment (High Temperature/Short Time) is a pasteurization method using a temperature of at least 71.7 °C for 15 to 20 seconds. Flash pasteurization is a method of heat pasteurization of perishable beverages prior to filling into containers to kill spoilage microorganisms, make the beverages safer and extend their shelf life. The liquid moves in controlled continuous flow while subjected to temperatures of 71.5 °C to 74 °C for about 15 to 30 seconds. Retorting typically is treatment for 5 to 35 minutes at 121 to 125° C. Any of these pasteurization or sterilization techniques or any other suitable techniques may be used.

Packaged product

In a further aspect, the invention provides a packaged product comprising a nut component comprising a nut protein, a hydrocolloid component and a dairy component comprising a dairy protein, which can be reconstituted in water to yield a liquid beverage according to the present application.

In a further aspect, the invention provides a packaged product consisting essentially of a nut protein beverage according to the present application in a closed container, wherein the headspace of the container represents 10-40%, 18-35%, or 20-30% of the volume of the container. In one embodiment, air atmosphere is filled in the head space. In another embodiment, N2 and/or C02 is filled into the container.

In one embodiment, the beverage compositions according to the present application can be packaged in a container as ready-to-drink, shelf stable beverage products. Any type of beverage container can be used to package the beverage composition, including glass bottles, plastic bottles and containers (e.g., polyethylene terephthalate or foil lined ethylene vinyl alcohol), metal cans (e.g., coated aluminum or steel), lined cardboard containers, and the like. Other beverage packaging material known to one of ordinary skill in the art can be used.

In one embodiment, the packaged beverage can be foamed by hand shaking, for example 3-

10 quick and consecutive shakes, or 5-10 shakes. In another embodiment, the packaged beverage can be foamed by any means similar to hand-shakes.

EXAMPLE

By way of example and not limitation, the following examples are illustrative of embodiments of the present disclosure.

Example 1. RTD peanut milk beverages

Table 1 shows two non-limiting examples of RTD peanut milk beverages according to the present application. Table 1: Example RTD peanut milk beverages

Example 2. Beverage preparation

For each of beverage compositions as shown in Tables 1-5, the process steps for preparation are as follows.

Dissolve milk powders in a tank with 60-65°C hot water and shear for lOmin. Add emulsifier (sodium caseinate) to the tank with shearing for lOmin. Dry mix stabilizer (Gellan gum, CMC, MMC) with sugar and then dissolve in 70°C hot water with high shearing for 15min. Add the stabilizer solution to the tank with shearing for lOmin. Finely grind roasted peanuts by stone mill to produce peanut paste. Add peanut paste to the tank and mix for 5min. Dissolve buffering salts (sodium citrate, sodium bicarbonate) with 80°C hot water and then add to the tank. Add flavors and the rest sugar and water, and perform standardization. Heat the standardized liquid to 75°C, and perform a two- stage homogenization where, in the first stage, the pressure is 30MPa and, in the second stage, the pressure is reduced to 20Mpa. Then the liquid is UHT treated for 30 sec at 136°C, cooled and then aseptically filled into containers, with 30% volume of the container left for head space. Example 3. Methods for characterization of beverage compositions

Foam ability /foam stability Test

Add a beverage into a 280mL PET bottle with 30% headspace. Shake at an oscillation frequency of 5 Hz for 10 sec. After shaking, immediately pour the aerated beverage into a 250 ml graduated cylinder. As shown in Figure 1, record the total volume of aerated beverage (Vf _t ) at 0, 5, 10 and 15 minutes after pouring, i.e. VfO, Vf5,VflO, Vfl5, respectively; and record the volume of liquid phase in aerated beverage (VLt) at 0, 5, 10 and 15 minutes after pouring, i.e. VL0, VL5,VL10, VL15, respectively.

Foamability expressed as the percentage of incorporated air, is calculated as follows:

Incorporated air (%) = 100 x (VfO - V0) / V0 (1)

Foam Stability (or aeration stability) expressed as the percentage of air left in beverages at time t, is calculated as follows :

Aeration stability (%) = 100 x (Vft - V0) / V0 (2)

Air integration (or foam formation/stability) expressed as the percent of foaming beverages at time t, is calculated as follows:

Air integration (%) = 100 x (Vft - VLt) / VLt (3)

where: V0 = initial volume of beverage (non-aerated beverage)

Vfo = volume of shaken beverage (aerated beverage) at time t=0

Vft = volume of shaken beverage (aerated beverage) at time t

VLt = volume of liquid phase in shaken beverage at time t

Viscosity measurement

Viscosity measurements are conducted with an Anton Paar MCR 302 rheometer, using rotor DG26.7. The viscosity is obtained from 4 °C to 40°C at a shear rate of 75 s ¹ and a heating rate of 2°C/min.

Sensory Evaluation

The internal trained sensory panelists evaluate the texture and mouthfeel of a beverage liquid in the mouth. Stability measurement

Accelerated stability test is used to evaluate the stability of beverages. Samples of beverages contained in closed containers are stored at 4, 25, 30 and 37°C for 6 months. Following the 6 months storage period, the samples are ranked for creaming, gelation, serum, sediment by visual observations. In addition, sensory evaluation is used to assess aroma and flavor of beverages, and foamability/foam stability test is used to measure the foam-ability and foam stability of beverages. The visual ratings for creaming, gelation, serum, and sediment are as follows:

Creaming on surface of product

Rating Description

0 No creaming

1 Very slightly creaming, sporadic oil, imperceptible

2 Slightly creaming, dissolvable by slight shake

3 Apparently creaming, adhere to wall surface

4 Heavy creaming, thick layer of cream

5 Very heavy creaming, thicker layer of cream, not easy to dissolve evenly by shake

Sediment on the bottle

Rating Description

0 No sediment

1 Slight sediment

2 Low sediment

3 Medium sediment

4 Heavy sediment

5 Very heavy sediment Gelation:

Rating Description

0 No gel

1 Slightly stagnant, being fluid when poured out

2 Slight gelation, being fluid when poured out

3 Apparent gelation, being semi-fluid when poured out

4 Heavy gelation, semi-fluid, not easy to pour out

5 Completely coagulation, not easy to pour out

Serum:

Rating Description

0 No serum

1 Very slight serum, l-2mm serum, dissolve by slight shake

2 Slight serum, l-2mm serum

3 Apparent serum, 2-4mm serum

4 Heavy serum, more than lcm serum

5 Very heavy serum, complete phase separation Example 4. Exemplary formulations of Beverages

Some exemplary formulations of peanut milk beverages are presented in Tables 2-4 below. Those tables also include the amounts of milk protein, plant protein, and total solids present in beverage compositions. The whole milk powder and skimmed milk powder are from Fonterra. The CMC and MCC blend is from Avicel. The gum gellan is from CP Kelco. The buffer salts are a mix of sodium citrate and sodium bicarbonate. In those Tables, for each of the illustrated beverage compositions, the viscosity data, the data of foam stability at 5 minutes after shaking, and the sensory evaluation results are also presented. Those parameters were measured as described in Example 3. Table 2. Examples of some tested beverages having different milk powder dosages

Table 3. Examples of some tested beverages having different peanut paste dosages

Table 4. Examples of tested beverages having different gum dosages

From the above Tables 2-4, all the tested beverages of the present application showed good foamability and foam stability, and also pleasant mouth feel. In addition, shaking all the beverages resulted in a distribution of bubbles in the whole volume of the beverage. Example 5. Storage Stability of Beverages

A beverage according to the present application having the formulation shown in Table 5 below was used in accelerated stability test as described in Example 3 to evaluate the stability of beverages. The contents of ingredients, milk protein, plant protein, milk fat, peanut fat, and total solids present in beverages, are also shown in Table 5. The ingredients are the same as in Example 4, Tables 2-4. The beverage composition was packaged in a container with a headspace of 30%.

Table 5. Formulation used in accelerated Stability Test

In the accelerated stability test, the samples of the beverage product contained in closed containers were stored for a period of 6 months respectively at 25°C, 30°C, and 37°C. The sample stored at 4°C for 6 months was used as a reference. The storage stability was assessed as described in Example 3, in terms of creaming, serum, gelation, sediment of the composition, and also in terms of aroma and flavor of the composition, and the foam ability and stability of the composition as measured by Foamability /Foam Stability Test. The results are summarized in Table 6.

As shown in Table 6, the 6 month 37°C accelerated sample of the beverage was close to Reference at 4°C, with good physical and flavor stability, and also good foam ability and foam stability. Beverage products of the present application will be expected to have more than 9 month shelf life.

Table 6. Results obtained in 6 months accelerated stability test

Gel after 5 invert cycles ¹ : Gelation of a beverage contained in a closed container observed after 5 cycles of inverting the container.

Example 6. Foam ability comparison

Compared with a current commercial available peanut milk product, the beverage accordi to the present application having the formulation of Table 5 was tested in terms of foamability.

The commercial reference peanut milk product has the following ingredients:

The comparison results are shown in Figure 2, and also summarized in Table 7. Table 7. Foamability of the foamable peanut milk according to the present application

From the results shown in Table 7 and Figure 2, beverages of the present application clearly had superior foamability and foam stability properties over the current plant protein product.

Example 7. Foamable beverages containing nut pieces

Foamable beverages containing nut pieces were produced based on the formulation of Table 5, and with addition of peanut pieces 3mmx3mmx3mm in an amount of 10% by weight of the beverage. The process for preparing beverages as described in Example 2 were used to produce the beverages containing pieces, in which nut pieces sterilized at 121°C for 20 min were added into the homogenized and UHT treated beverage liquid, and then the liquid was aseptically filled into bottles, with 30% volume head space.

As a control, the reference peanut milk product as described in Example 6 was included, with also addition of 3mmx3mmx3mm pieces in an amount of 10% by weight of the reference beverage.

After shaking, the beverage of the present application and the reference were stored at ambient temperature for one day, and then the sediment of the pieces in the bottles was examined. The results are shown in Figure 3. Following the storage period, the nut pieces in the shaken beverage remained suspended evenly in the beverage, while almost all nut pieces in the reference product settled down to the bottom of the bottle (dashed circle on Figure 3).

The beverage of the present application solves a challenge of nut pieces in conventional beverages settling down to the bottom of the container.

It should be understood that various changes and modifications to the presently preferred embodiments described herein will be apparent to those skilled in the art. Such changes and modifications can be made without departing from the spirit and scope of the present subject matter and without diminishing its intended advantages. It is therefore intended that such changes and modifications be covered by the appended claims.