Shelf-stable milk concentrates for preparing acidified milk based beverages

Abstract

A shelf-stable liquid base composition useful for preparing acidified milk based beverages, e.g. by dilution with water in a beverage dispensing machine, comprises: from about 2 to about 10 weight % of denatured milk proteins expressed as solid-not-fat (SNF) milk components; from about 15 to about 80 weight %, expressed as sugar equivalents, of a carbohydrate based or non carbohydrate based sweetener; from about 0.35 to about 1.50 weight % of a carbohydrate based stabilizer; and an acidifying agent present in amounts necessary for achieving a pH of about 3.0 to about 3.8 of the said base composition. Methods for preparing such a base composition and acidified milk based beverages prepared by means of such a base composition.

1 . A shelf-stable liquid base composition for preparing acidified milk based beverages comprising:
 from about 2 to about 10 weight % of denatured milk proteins expressed as solid-not-fat (SNF) milk components;   from about 15 to about 80 weight %, expressed as sugar equivalents, of a carbohydrate based and/or non carbohydrate based sweetener;   from about 0.35 to about 1.50 weight % of a carbohydrate based stabilizer; and   an acidifying agent present in an amount sufficient for achieving a pH of about 3.0 to about 3.8 of the base composition.   
   
   
       2 . The liquid base composition according to  claim 1 , wherein the viscosity is from 15 to 250 mPa·s. 
   
   
       3 . The liquid base composition according to  claim 1 , wherein the denatured milk proteins are milk proteins subjected to heat treatment. 
   
   
       4 . The liquid base composition according to  claim 1 , wherein the carbohydrate-based sweetener is a mono- or polysaccharide selected from the group consisting of sugars, sugar substitutes, sugar derivatives and mixtures of same. 
   
   
       5 . The liquid base composition according to  claim 1 , wherein the carbohydrate-based stabilizer is a polysaccharide selected from the group consisting of gums, pectins and pectin derivatives, cellulose derivatives, carrageenan and carrageenan derivatives and mixtures of same. 
   
   
       6 . The liquid base composition according to  claim 1 , wherein the sweetener is essentially a non-carbohydrate based sweetener and the stabilizer comprises pectin and at least a stabilizer having a thickening function. 
   
   
       7 . The liquid base composition according to  claim 1 , wherein the acidifying agent is selected from the group consisting of a comestible acid and a source of comestible acid. 
   
   
       8 . The liquid base composition according to  claim 1 , which further comprises a component selected from the group consisting of fats, colorants, flavours and micronutrients. 
   
   
       9 . A method for preparing a shelf-stable liquid base composition which comprises:
 heating a source of milk proteins at about 80 to about 120° C. over a period of about 1 to about 20 minutes to achieve denaturing of the milk proteins;   mixing the source of denatured milk proteins with a sweetener and with a carbohydrate based stabilizer;   bringing the above mixture to a pH of about 3.0 to about 3.8 while mixing it with an acidifying agent; and   sterilizing or pasteurising the above acidified mixture and subsequently pouring it into containers.   
   
   
       10 . A method for preparing a liquid base composition which comprises:
 heating a source of milk proteins at about 80 to about 120° C. over a period of about 1 to about 20 minutes in presence of a sweetener and a carbohydrate based stabilizer;   cooling the heat treated mixture and bringing it to a pH of about 3.0 to about 3.8 while mixing it with an acidifying agent; and   sterilizing or pasteurising the above acidified mixture and subsequently pouring it into containers.   
   
   
       11 . The method according to  claim 9 , wherein the sweetener is a mono- or polysaccharide selected from the group consisting of sugars, sugar substitutes, sugar derivatives and mixtures of same. 
   
   
       12 . The method according to  claim 9 , wherein the carbohydrate-based stabilizer is a polysaccharide selected from the group consisting of gums, pectins and pectin derivatives, cellulose derivatives, carrageenan and carrageenan derivatives and mixtures of same. 
   
   
       13 . The method according to  claim 9 , wherein the acidifying agent is selected from the group consisting of edible acid and a source of edible acid. 
   
   
       14 . The method according to  claim 9 , wherein the mixture is subjected to heat treatment further comprises fat or a source of fat. 
   
   
       15 . The method according to  claim 9 , wherein at least one component selected from the group consisting of flavours, colorants and micronutrients is added to the acidified mixture prior to sterilisation or pasteurisation. 
   
   
       16 . A method for preparing acidified milk based beverages, which comprises diluting one part of a liquid base composition comprising: from about 2 to about 10 weight % of denatured milk proteins expressed as solid-not-fat (SNF) milk components; from about 15 to about 80 weight %, expressed as sugar equivalents, of a carbohydrate based and/or non carbohydrate based sweetener;
 from about 0.35 to about 1.50 weight % of a carbohydrate based stabilizer; and an acidifying agent present in an amount sufficient for achieving a pH of about 3.0 to about 3.8 of the base composition with 2 to 7 parts of water.   
   
   
       17 . A method according to  claim 16 , wherein the acidified milk based beverage has a protein content of from 0.02 to 5% solid non fat (SNF), sugar equivalent of from 7 to 10 weight % and pH between 3.6 and 4.2. 
   
   
       18 . The method according to  claim 16  wherein the preparation of the acidified milk based beverage is performed by means of a beverage-dispensing machine. 
   
   
       19 . An acidified milk based beverage prepared comprising one part of a composition comprising: from about 2 to about 10 weight % of denatured milk proteins expressed as solid-not-fat (SNF) milk components; from about 15 to about 80 weight %, expressed as sugar equivalents, of a carbohydrate based and/or non carbohydrate based sweetener; from about 0.35 to about 1.50 weight % of a carbohydrate based stabilizer; and an acidifying agent present in an amount sufficient for achieving a pH of about 3.0 to about 3.8 of the base composition and at least two parts water. 
   
   
       20 . The method according to  claim 10 , wherein the sweetener is a mono- or polysaccharide selected from the group consisting of sugars, sugar substitutes, sugar derivatives and mixtures of same. 
   
   
       21 . The method according to  claim 10 , wherein the carbohydrate-based stabilizer is a polysaccharide selected from the group consisting of gums, pectins and pectin derivatives, cellulose derivatives, carrageenan and carrageenan derivatives and mixtures of same. 
   
   
       22 . The method according to  claim 10 , wherein the acidifying agent is selected from the group consisting of edible acid and a source of edible acid. 
   
   
       23 . The method according to  claim 10 , wherein the mixture subjected to heat treatment further comprises fat or a source of fat. 
   
   
       24 . The method according to  claim 10 , wherein at least one component selected from the group consisting of flavours, colorants and micronutrients are added to the acidified mixture prior to sterilisation or pasteurisation. 
   
   
       25 . A liquid composition comprising:
 2 to 10 weight % of denatured milk proteins expressed as solid-not-fat (SNF) milk components;   15 to 80 weight %, expressed as sugar equivalents, of a sweetener;   0.35 to 1.50 weight % of a stabilizer; and   an agent for reducing a pH of the composition to 3.0 to 3.8.