Aqueous almond based dispersions for human consumption having extended shelf life

Abstract

An almond based dispersion including water; an almond butter base homogeneously dispersed in the water; and nisin derived from a non-dairy source of Lactococcus lactis that is homogeneously dissolved in the water. The dispersion has a shelf life of at least 28 days and up to 45 days when stored at 4° C., maintains a pH ranging from 6.1 to 7.0 while stored, and is satisfactory for human consumption.

What is claimed is: 
     
         1 . An aqueous almond based dispersion comprising:
 (a) water;   (b) an almond butter base homogeneously dispersed in the water; and   (c) nisin derived from a non-dairy source of  Lactococcus lactis  that is homogeneously dissolved in the water, wherein:
 the dispersion has a shelf life of at least 28 days and up to 45 days when stored at 4° C., maintains a pH ranging from 5.5 to 7.0 while stored, and is satisfactory for human consumption while stored. 
   
     
     
         2 . The aqueous almond based dispersion of  claim 1 , wherein the almond based dispersion does not include any dairy products and/or any dairy-derived products. 
     
     
         3 . The aqueous almond based dispersion of  claim 1 , wherein the almond butter base comprises at least one of a pasteurized almond butter base, a blanched almond butter base, and/or a roasted almond butter base. 
     
     
         4 . The aqueous almond based dispersion of  claim 2 , wherein concentration of the almond butter base ranges from 5% to 12% volume % of the overall weight of the aqueous almond based dispersion. 
     
     
         5 . The aqueous almond based dispersion of  claim 1 , wherein concentration of the nisin ranges from 250 ppm to 1000 ppm of the overall weight of the aqueous almond based dispersion. 
     
     
         6 . The aqueous almond based dispersion of  claim 4 , wherein concentration of the nisin ranges from 250 ppm to 500 ppm of the overall weight of the aqueous almond based dispersion. 
     
     
         7 . The aqueous almond based dispersion of  claim 6 , further comprising an alkali metal salt, an alkaline earth metal salt, or a combination thereof. 
     
     
         8 . The aqueous almond dispersion of  claim 7 , wherein the alkali metal salt, the alkaline earth metal salt, or a combination thereof is present in the almond based dispersion at a concentration ranging from 0.0625 wt % to 0.08 wt % of the aqueous almond based dispersion. 
     
     
         9 . The aqueous almond based dispersion of  claim 1 , consisting essentially of:
 (a) water;   (b) an almond butter base homogeneously dispersed in the water;   (c) nisin derived from a non-dairy source of  Lactococcus lactis  that is homogeneously dissolved in the water and is present in the dispersion at a concentration ranging from 250 ppm to 750 ppm of the overall weight of the aqueous almond based dispersion; and   (d) a salt comprising at least one of an alkali metal salt and/or an alkaline earth metal salt, wherein:
 the dispersion has a shelf life of at least 28 days and up to 45 days when stored at 4° C., maintains a pH ranging from 6.1 to 6.5 while stored, and is satisfactory for human consumption while stored. 
   
     
     
         10 . An aqueous almond based dispersion consisting of:
 (a) water;   (b) an almond butter base homogeneously dispersed in the water;   (c) nisin derived from a non-dairy source of  Lactococcus lactis  that is homogeneously dissolved in the water and is present in the dispersion at a concentration ranging from 250 ppm to 750 ppm of the overall weight of the aqueous almond based dispersion; and   (d) a salt comprising at least one of an alkali metal salt and/or an alkaline earth metal salt, wherein:
 the dispersion has a shelf life of at least 28 days and up to 45 days when stored at 4° C., maintains a pH ranging from 6.1 to 6.5 while stored, and is satisfactory for human consumption while stored. 
   
     
     
         11 . A method of making the aqueous almond based dispersion for human oral consumption of  claim 1 , the method comprising:
 (a) providing a predetermined volume of water;   (b) heating the water of step (a) to a temperature ranging from ˜65° C.˜79° C.;   (c) adding an almond butter base to the heated water of step (b) and mixing the almond butter base thereby forming a homogeneous dispersion of the almond butter base in the water;   (d) adding either during step (c) or after step (c) nisin from a non-dairy source of  Lactococcus lactis  and homogeneously dissolving the nisin, thereby forming the aqueous almond based dispersion; and   (e) after step (d) aliquoting a predetermined volume of the aqueous almond based dispersion into a sterile container and sealing the aqueous almond based dispersion therein for subsequent human consumption, wherein:
 the dispersion has a shelf life of at least 28 days and up to 45 days when stored at 4° C., maintains a pH ranging from 6.1 to 7.0 while stored, and is satisfactory for human consumption. 
   
     
     
         12 . The method of  claim 11 , wherein the aqueous almond based dispersion does not include any dairy products and/or any dairy-derived products. 
     
     
         13 . The method of  claim 12 , wherein the almond butter base comprises at least one of a pasteurized almond butter base, a blanched almond butter base, and/or a roasted almond butter base. 
     
     
         14 . The method of  claim 13 , wherein concentration of the almond butter base ranges from 5% to 12% volume % of the overall weight of the almond based dispersion. 
     
     
         15 . The method of  claim 14 , wherein concentration of the nisin ranges from 250 ppm to 1000 ppm of the overall weight of the aqueous almond based dispersion. 
     
     
         16 . The method of  claim 14 , wherein concentration of the nisin ranges from 250 ppm to 500 ppm of the overall weight of the aqueous almond based dispersion. 
     
     
         17 . The method of  claim 16 , further comprising an alkali metal salt, an alkaline earth metal salt, or a combination thereof. 
     
     
         18 . The method of  claim 17 , wherein the alkali metal salt, the alkaline earth metal salt, or a combination thereof is present in the aqueous almond based dispersion at a concentration ranging from 0.0625 wt % to 0.08 wt % of the aqueous almond based dispersion.