Beverage powder
阅读说明：本技术 饮料粉末 (Beverage powder ) 是由 C·迪布瓦 M·杜帕斯-兰格莱特 L·弗里斯 B·勒雷韦朗 V·D·M·梅乌涅尔 于 2018-06-06 设计创作，主要内容包括：本发明涉及包含水溶性多孔颗粒的饮料粉末,该颗粒包含促味剂,该颗粒能够漂浮在水上。本发明的其他方面是饮料粉末用于降低饮料和瓶装饮料中促味剂的量的用途。(The present invention relates to a beverage powder comprising water-soluble porous particles, which particles comprise a tastant, which particles are capable of floating on water. A further aspect of the invention is the use of a beverage powder for reducing the amount of tastant in beverages and bottled beverages.)
1. A beverage powder comprising water-soluble porous particles comprising a tastant and having an amorphous continuous phase comprising a soluble filler and optionally a surfactant, wherein the particles have a closed porosity of between 10% and 80% and are capable of floating in water.
2. The beverage powder of claim 1, wherein the tastant provides a sweet, salty, or umami taste.
3. The beverage powder of claim 1 or claim 2, further comprising partially aggregated protein.
4. The beverage powder of claim 3, wherein the partially aggregated protein is selected from the group consisting of soy protein, egg protein, rice protein, almond protein, oat protein, pea protein, potato protein, wheat protein, milk protein, and combinations of these.
5. The beverage powder according to any one of claims 1 to 4, wherein the surfactant is a vegetable protein or a dairy protein.
6. The beverage powder according to any one of claims 1 to 5, wherein the tastant is sucrose.
7. The beverage powder of any one of claims 1 to 6, wherein the amorphous continuous phase of the porous particles comprises sucrose and skim milk.
8. The beverage powder according to any one of claims 1 to 6, wherein the amorphous continuous phase of the porous particles comprises sucrose, lactose, partially aggregated milk protein and optionally milk fat.
9. The beverage powder of any one of claims 1-6, wherein the amorphous continuous phase of the porous particles comprises sucrose, maltodextrin, and almond protein.
10. The beverage powder according to any one of claims 1 to 5, wherein the tastant comprises sodium chloride and/or potassium chloride.
11. The beverage powder of claim 10, wherein the amorphous continuous phase of the porous particle comprises maltodextrin, caseinate, and dissociated sodium or potassium chloride.
12. Use of the beverage powder according to any one of claims 1 to 11 for reducing the amount of tastant in a beverage without adversely affecting the taste of the beverage.
13. A bottled beverage, the bottled beverage comprising;
a. a container comprising an opening for receiving a closure, the container containing a liquid beverage;
b. an ingredient release closure comprising: a sealed compartment containing a beverage powder, a release mechanism for dispensing the beverage powder into the container, and attachment means for attaching to the opening of the container;
c. said attachment means of said ingredient release closure attached to said opening of said container to form a bottled beverage;
wherein the beverage powder comprises water-soluble porous particles capable of floating in water and containing a tastant.
14. The bottled beverage of claim 13, wherein said tastant contained within said beverage powder is absent from said liquid beverage.
15. The bottled beverage according to claim 13 or claim 14, wherein said beverage powder is a beverage powder according to any one of claims 1 to 11.
Technical Field
The present invention relates to a beverage powder comprising water-soluble porous particles, which particles comprise a tastant, which particles are capable of floating on water. A further aspect of the invention is the use of a beverage powder for reducing the amount of tastant in beverages and bottled beverages.
Background
Soluble beverage powders provide a convenient way to quickly prepare beverages such as coffee or soup. Tastants such as sugar and salt are often added to beverages to obtain the desired taste profile. The current trend is that consumers are more focused on health and are looking for healthier beverages with less sugar and less salt, but without affecting the taste of the product.
Disclosure of Invention
It is an object of the present invention to improve the prior art and to provide an improved solution to provide beverages with reduced levels of tastants such as sugar and salt. The object of the invention is achieved by the subject matter of the independent claims. The dependent claims further develop the idea of the invention.
Any reference in this specification to prior art documents is not to be taken as an admission that such prior art is widely known or forms part of the common general knowledge in the field. As used in this specification, the terms "comprises," "comprising," and the like, are not to be construed in an exclusive or exhaustive sense. In other words, these words are intended to mean "including, but not limited to".
In a first aspect, the present invention provides a beverage powder comprising water-soluble porous particles comprising a tastant and having an amorphous continuous phase comprising a soluble filler and optionally a surfactant, wherein the particles have a closed porosity of between 10% and 80% and are capable of floating in water. In a second aspect, the present invention provides the use of a beverage powder comprising water-soluble porous particles comprising a tastant and having an amorphous continuous phase comprising a soluble filler and optionally a surfactant, wherein the particles have a closed porosity of between 10% and 80% and are capable of floating in water, for reducing the amount of tastant in a beverage without adversely affecting the taste of the beverage. In another aspect, the present invention provides a bottled beverage comprising; a) a container comprising an opening for receiving a closure, the container containing a liquid beverage; b) an ingredient release closure comprising: a sealed compartment containing beverage powder, a release mechanism for dispensing beverage powder into the container, and attachment means for attachment to the opening of the container; c) said attachment means of said ingredient release closure attached to said opening of said container to form a bottled beverage; wherein the beverage powder comprises water-soluble porous particles capable of floating in water and containing a tastant.
Initial taste delivery is a major driver of overall taste sensation. A beverage with more polysaccharides in its surface layer will be considered sweeter than a beverage with the same total sugar content but wherein the sugar is evenly distributed in the beverage. The inventors have found that amorphous porous particles can be used to deliver a tastant to an upper layer of a beverage and thus enhance the perception of the tastant. When porous particles with closed porosity are introduced into water, they quickly float to the surface. The amorphous nature of the particles causes them to dissolve in the top region of the beverage, thereby forming a concentration gradient of tastant.
Drawings
Fig. 1 shows a scanning electron micrograph of a sample of skim milk and sucrose amorphous porous particles formed in example 1. The particles have been broken during preparation.
Fig. 2 is a graph of the solubility (%) (vertical axis) versus time(s) (horizontal axis) of porous amorphous powders having different compositions.
Fig. 3 is a graph of the solubility (%) (vertical axis) versus time(s) (horizontal axis) of amorphous powders with different levels of closed porosity.
Fig. 4a, 4b, 4c, 4d are synchrotron radiation tomography microscope images of amorphous powders.
Fig. 5 shows a scanning electron micrograph of a porous amorphous powder. I: sucrose-
Fig. 6 shows a scanning electron micrograph of a porous amorphous powder comprising sucrose, maltodextrin, and one of the following: n: spelt wheat milk, O: coconut milk, P: oat milk, Q: almond milk, R: rice milk and S: soybean milk.
Fig. 7 shows the dissolution rate of the porous amorphous powder. Sucrose and skim milk (B), lactose and peas (K),
Fig. 8 is a schematic of an apparatus for measuring a tastant gradient upon dissolution. Four index probes, numbered P1 (bottom) to P4 (top), were immobilized in the beaker.
Fig. 9 shows a graph of sugar concentration at four heights in a beaker during dissolution with brief vigorous stirring of powder B.
Fig. 11 shows a plot of sugar concentration at four heights in a beaker during the dissolution of amorphous porous particles with partially aggregated protein of example 8 with careful stirring.
Fig. 12 shows a graph of sugar concentration at four heights in a beaker during the dissolution of powder B with careful stirring.
Detailed Description
Accordingly, the present invention is directed, in part, to a beverage powder comprising water-soluble porous particles comprising a tastant and having an amorphous continuous phase comprising a soluble filler and optionally a surfactant, wherein the particles have a closed porosity of between 10% and 80% and are capable of floating in water. In the context of the present invention, the term beverage powder refers to a powder to be mixed with an aqueous composition (e.g. water) to prepare a beverage. The beverage powder may not necessarily contain all the non-aqueous components of the final beverage. The particles capable of floating in water may be, for example, particles having an apparent density less than the density of water.
Tastants are substances that stimulate taste. Taste includes five established basic tastes: sweet, sour, salty, bitter, and umami. In the context of the present invention, the term taste is different from aroma (detected by the nose) and flavor, wherein taste and aroma are components of flavor. The granules comprising tastant may also comprise an aroma. The tastant according to the present invention may provide a taste selected from sweet, salty and umami taste, e.g. the tastant may be sweet or salty.
One aspect of the invention is a beverage powder comprising water-soluble porous particles comprising an aroma and having an amorphous continuous phase comprising a soluble filler and optionally a surfactant, wherein the particles have a closed porosity of between 10% and 80% and are capable of floating in water.
The term "amorphous" as used herein, according to the present invention, is defined as a glassy solid, substantially free of crystalline material.
According to the present invention, the term glass transition temperature (Tg) as used herein should be interpreted as the temperature at which an amorphous solid becomes soft upon heating as generally understood. The glass transition temperature is always below the melting temperature (Tm) of the crystalline state of the material. Thus, amorphous materials can generally be characterized by a glass transition temperature (denoted as Tg). The material is in the form of an amorphous solid (glass) below its glass transition temperature.
Several techniques can be used to measure the glass transition temperature, and any available or suitable technique can be used, including Differential Scanning Calorimetry (DSC) and Dynamic Mechanical Thermal Analysis (DMTA).
In one embodiment of the invention, the amorphous continuous phase of the porous particles according to the invention is characterized as having a glass transition temperature of at least 40 ℃ or higher, preferably at least 50 ℃ or higher, and more preferably at least 60 ℃ or higher.
Advantageously, in contrast to the solutions of the prior art, the amorphous continuous phase of the porous particles according to the invention is less hygroscopic, making such materials easier to handle and store.
According to the present invention, the term porous as used herein is defined as having a plurality of small pores, voids or fissures, for example having a size that allows air or liquid to pass through. In the context of the present invention, porous is also used to describe the gas filled nature of the particles according to the present invention.
In the present invention, the term porosity as used herein is defined as a measure of the empty space (or voids or pores) in the material and is the ratio of the void volume to the total volume of the material mass between 0 and 1, or as a percentage between 0 and 100%.
Porosity can be measured by methods known in the art. For example, particle porosity can be measured by the following formula:
porosity is Vp-Vcm/Vp × 100, where Vp is the volume of the particles and Vcm is the volume of the matrix or fluffy material.
According to the present invention, the term closed porosity or internal porosity as used herein generally refers to the total amount of voids or spaces trapped within the solid. As can be seen in fig. 1, the porous particles according to the present invention show an internal microstructure, wherein the voids or pores are not connected to the outer surface of the particle. In the present invention, the term closed porosity is further defined as the ratio of the volume of closed voids or pores to the volume of the particles.
The tastant according to the present invention may be a sweet tastant, such as a sugar, e.g. sucrose. In producing existing beverage powders in reduced sugar form, a potential problem is that the reduction in sugar results in a reduction in the amount consumed, for example when high intensity sweeteners are incorporated to replace sucrose, either completely or in part. Variations in the volume of powder required to prepare a palatable beverage can be confusing to consumers, who may in fact continue to use the same volume (e.g., the same spoon), resulting in the use of too much powder. Having porous particles in the powder allows maintaining the volume of powder required for preparing a savoury beverage for reduced sugar products.
Increasing the porosity of the amorphous particles increases the dissolution rate of the amorphous particles in water (see example 2). For best results, the particles according to the invention should rise rapidly to the surface, but must then dissolve fast enough to form a tastant gradient in the reconstituted beverage before consumption. Closed porosity contributes to buoyancy. Porosity also increases the rate of dissolution. However, increasing the porosity of the particles increases the brittleness of the particles. Advantageously, the porous amorphous particles of the present invention exhibit some closed porosity. Particles with some degree of closed porosity, especially those with many small spherical pores, are stronger than particles with open pores because the spherical shape with intact walls evenly distributes any applied load.
The porous particles comprised within the beverage powder of the present invention may have a closed porosity of between 10% and 80%, such as between 15% and 70%, as well as between 20% and 60%.
It is advantageous to have a plurality of small closed pores in the granules according to the invention. In the extreme case of porous dissolvable particles with one large internal pore, when such particles come into contact with water, it is only necessary to destroy the outer wall of the particle once to fill with water and lose buoyancy. Particles with multiple small closed pores will retain their buoyancy for longer when dissolved and thus have the ability to rise to the top of the beverage and form a tastant concentration gradient. For a given particle size and porosity, the increased normalized specific surface area reflects an increased number of pores within the particle. The beverage powder of the present invention comprisesThe porous particles may have a particle size of between 0.10m-1And 0.18m-1Between, for example, 0.12m-1And 0.17m-1Normalized specific surface area in between. The porous particles contained within the beverage powder of the present invention may have a particle size of between 0.10m-1And 0.18m-1Between (e.g. between 0.12 m)-1And 0.17m-1Between) and a D90 particle size distribution of between 30 and 60 μm.
According to the invention, the term density is the mass per unit volume of the material. For porous powders, three terms are often used; apparent density, tap density, and absolute density. Apparent density (or envelope density) is the mass per unit volume in which the pore space within the particle is contained within the volume. Tap density is the density obtained by filling a container with a sample material and vibrating the container to obtain near optimal packaging. Tap density includes interparticle voids in the volume, while apparent density does not. In absolute density (or matrix density), the volume used in the density calculation does not include both pores between particles and void spaces.
In one embodiment of the invention, the porous particles comprised within the beverage powder of the invention have an apparent density of between 0.3 and 1.0, such as 0.5 to 0.9.
D90 values and D4,3Values are a common method of describing particle size distribution. D90 (sometimes written as D)90) Is the diameter below which 90% of the mass of particles in the sample has a diameter. In the context of the present invention, D90 by mass is equal to D90 by volume. The term "D4,3Particle size "is often used in the present invention and is sometimes referred to as volume average diameter. D90 values and D4,3The values may be measured, for example, by a laser scattering particle size analyzer. Other measurement techniques of particle size distribution may be used depending on the nature of the sample. For example, the D90 value of a powder can be conveniently measured by digital image analysis (such as using Camsizer XT).
The porous particles comprised within the beverage powder of the present invention may have a D90 particle size distribution of less than 450 microns, for example less than 140 microns, as well as between 30 and 140 microns. The porous particles comprised within the beverage powder of the present invention may have a D90 particle size distribution of less than 90 microns, such as less than 80 microns, and such as less than 70 microns. The porous particles comprised within the beverage powder of the present invention may have a D90 particle size distribution of between 40 and 90 microns, for example between 50 microns and 80 microns.
The porous particles contained within the beverage powder of the present invention may be approximately spherical, for example they may have a sphericity of between 0.8 and 1. Alternatively, the particles may be non-spherical, for example they may be refined, for example by milling.
The porous particles contained within the beverage powder of the present invention may be obtained by foam drying, freeze drying, tray drying, fluid bed drying, and the like. Preferably the porous particles contained within the beverage powder of the present invention are obtained by spray drying and pressurized gas injection.
The spray in the spray dryer produces droplets that are generally spherical and capable of being dried to form generally spherical particles. However, spray dryers are typically arranged to produce agglomerated particles, as agglomerated powder as a constituent provides advantages in terms of flowability and lower dust, for example an open top spray dryer with secondary air recirculation will trigger particle agglomeration. The agglomerate particles may have a D90 particle size distribution of between 120 μm and 450 μm. The size of the spray dried particles, with or without agglomeration, can be increased by increasing the pore size of the spray drying nozzle (assuming that the size of the spray dryer is large enough to remove moisture from the larger particles). The porous particles comprised within the beverage powder of the present invention may comprise unagglomerated particles, for example at least 80 wt% of the amorphous porous particles comprised within the composition of the present invention may be unagglomerated particles. The porous particles comprised in the beverage powder of the present invention may be refined agglomerated particles.
After the agglomerates are formed, the agglomerate grains generally maintain a round convex surface consisting of the surface of the individual spherical grains. Refining spherical or agglomerated spherical particles causes fractures in the particles, resulting in the formation of non-round surfaces. The refined particles according to the invention may have a surface that is convex of less than 70%, such as less than 50%, and such as less than 25%.
The soluble filler increases the volume of the particle, thereby increasing the amount of gas that can be contained within the porous particle. Soluble fillers also aid in the formation and stability of the amorphous phase. The soluble filler of the beverage powder according to the invention may be a biopolymer, such as a sugar alcohol, a sugar oligomer or a polysaccharide. The soluble filler may be a polysaccharide. In one embodiment, the porous particles of the beverage powder according to the invention comprise soluble filler in an amount of from 5% to 70%, for example from 10% to 40%, such as from 10% to 30%, such as from 40% to 70%. According to the beverage powder of the present invention, the soluble filler may be selected from the following: sugar alcohols (e.g., isomalt, sorbitol, maltitol, mannitol, xylitol, erythritol and hydrogenated starch hydrolysates), lactose, maltose, fructooligosaccharides, alpha-glucans, beta-glucans, starches (including modified starches), natural gums, dietary fibers (including both insoluble fibers and soluble fibers), polydextrose, methylcellulose, maltodextrin, inulin, dextrins (such as soluble wheat or corn dextrins, e.g., soluble wheat or corn dextrins) Soluble fiber (such as) And any combination thereof.
In one embodiment of the invention, the soluble filler may be selected from lactose, maltose, maltodextrin, soluble wheat or corn dextrin (e.g. corn dextrin
The porous particles contained within the beverage powder of the present invention may contain a tastant, a soluble filler and a surfactant, all of which are dispersed throughout the continuous solid phase of the particles. A higher concentration of surfactant may be present at the gas interface than in the remainder of the continuous phase, but the surfactant is present in the continuous phase inside the particle, rather than being coated onto the outside only. For example, the surfactant may be present inside the particles of the beverage powder according to the invention.
The tastant according to the present invention may be a sweetener. In the present invention, the term sweetener refers to a substance that provides a sweet taste. The sweetener may be a sugar, such as a monosaccharide, disaccharide or oligosaccharide. The sweetener may be selected from the group consisting of sucrose, fructose, glucose, dextrose, galactose, allose, maltose, high dextrose equivalent hydrolyzed starch syrup, xylose, and combinations thereof. Thus, the sweetener comprised within the amorphous continuous phase of the particles according to the invention may be selected from sucrose, fructose, glucose, dextrose, galactose, allose, maltose, high dextrose equivalent hydrolysed starch syrup, xylose and any combination thereof. The sweetener may be sucrose.
In a preferred embodiment, the amorphous continuous phase of the granules according to the invention comprises a sweetener (e.g. sucrose) in an amount of from 5% to 70%, preferably from 10% to 50%, even more preferably from 20% to 40%.
Without being bound by theory, it is believed that particles comprising a sweetener (e.g., sugar) in an amorphous state provide a material that dissolves faster than similarly sized particles of crystalline sugar.
The porous particles comprised within the beverage powder of the present invention may have a moisture content of between 0.5 and 6 wt.%, for example between 1 and 5 wt.%, further such as between 1.5 and 3 wt.%.
In one embodiment, the amorphous continuous phase of the particles according to the present invention comprises a colloidal stabilizer, for example a foam stabilizer. The colloidal stabilizer may be a finely divided solid that stabilizes the foam by the Pickering effect. The colloidal stabilizer may be a protein particle. The colloidal stabilizer may be a partially aggregated protein. The colloidal stabilizer may be a surfactant. To form the amorphous continuous phase of the particles, the aqueous solution may be dried or cooled to form a glass. The colloidal stabilizer aids in the formation of porosity.
In one embodiment, the amorphous continuous phase of the particles of the present invention comprises a surfactant which is a plant protein or a dairy protein. In one embodiment, the amorphous continuous phase of the particles of the present invention comprises a surfactant in an amount from 0.5 wt% to 15 wt%, such as from 1 wt% to 10 wt%, as well as from 1 wt% to 5 wt%, as well as from 1 wt% to 3 wt%. The surfactant may be selected from lecithin, whey protein, milk protein, non-dairy protein, sodium caseinate, lysolecithin, fatty acid salts, lysozyme, sodium stearoyl lactylate, calcium stearoyl lactylate, lauroyl arginine, sucrose monooleate, sucrose monostearate, sucrose monopalmitate, sucrose monolaurate, sucrose distearate, sorbitan monooleate, sorbitan monostearate, sorbitan monopalmitate, sorbitan laurate, sorbitan tristearate, PGPR, PGE and any combination thereof. For example, the surfactant may be sodium caseinate or lecithin.
It should be noted that soluble fillers derived from milk powder such as skim milk powder inherently contain the surfactant sodium caseinate. Whey powder contains whey proteins.
The surfactant comprised within the amorphous continuous phase of the particles according to the invention may be a non-dairy protein. In the context of the present invention, the term "non-dairy protein" refers to a protein not found in bovine milk. The major proteins in milk are casein and whey proteins. Some consumers want to avoid milk proteins in their diet, for example, they may suffer from milk protein intolerance or milk allergy, and it would therefore be advantageous to be able to provide a food product that is free of milk proteins. The surfactant comprised within the amorphous continuous phase of the present granulate may be selected from pea protein, almond protein, coconut protein, potato protein, wheat gluten, egg white protein (e.g. egg white, egg transferrin, egg mucin, egg globulin, egg mucin and/or lysozyme), herring protein, oat protein, soy protein, tomato protein, crucifer seed protein and combinations of these. For example, the surfactant comprised within the present granules may be selected from pea protein, potato protein, wheat gluten, soy protein and combinations of these. As another example, the surfactant contained within the particles of the present invention may be selected from coconut protein, almond protein, wheat gluten, and combinations of these. The surfactant contained within the particles of the present invention may be coconut protein or almond protein.
In one embodiment, the amorphous continuous phase of the particles according to the invention may comprise non-dairy protein in an amount of from 0.5% to 15%, preferably from 1% to 10%, more preferably from 1% to 5%, even more preferably from 1% to 3%.
Some consumers wish to avoid dairy products in their diets. In one embodiment, the amorphous continuous phase of the particles according to the invention may be free of milk components. For example, the amorphous continuous phase of the particles according to the invention may comprise: sucrose; a leavening agent selected from the group consisting of maltose, maltodextrin, soluble wheat or corn dextrin, polydextrose, soluble fiber, and combinations of these; and a surfactant selected from the group consisting of pea protein, potato protein, wheat gluten, egg white protein, menhaden albumen, soy protein, oat protein, tomato protein, cruciferous seed protein, and combinations of these.
In one embodiment, the beverage powder of the invention may comprise partially aggregated protein, e.g. the porous particles of the beverage powder according to the invention may comprise partially aggregated protein. In one embodiment of the invention, the partially aggregated protein may be dispersed in an amorphous continuous phase of the porous particles. The partially aggregated protein may comprise a protein selected from the group consisting of: soy proteins (e.g., glycinin, and further e.g., conglycinin), egg proteins (e.g., ovalbumin,again, egg globulin), rice protein, almond protein, oat protein, pea protein, potato protein, wheat protein (e.g., gluten), milk protein (e.g., whey protein, again, casein), and combinations of these. The protein fraction may be aggregated by applying shear, for example by treating the protein solution or suspension in a high shear mixer for at least 15 minutes. The protein fraction can be aggregated by heat treatment at a temperature between 65 ℃ and 100 ℃ for a period of time between 50 seconds and 90 minutes at a pH between 5.5 and 7.1. The higher the temperature applied, the shorter the time required to reach partial aggregation. Heating for too long a time should be avoided because this completely denatures the proteins, causing them to precipitate out insoluble particles. In one embodiment, the protein fraction is aggregated by heat treatment at a temperature between 90 ℃ and 100 ℃ for a period of between 30 seconds and 3 minutes at a pH between 5.5 and 7.1. In one embodiment, the protein fraction is aggregated by heat treatment at a temperature between 65 ℃ and 75 ℃ for a period of between 10 minutes and 30 minutes at a pH between 5.5 and 7.1. The process conditions described provide agglomerates of partially aggregated proteins which are of a size small enough to pass through a nozzle (e.g. during spray drying) but still have a positive effect on the mouthfeel of the beverage according to the invention. The partially aggregated protein may be in the form of protein aggregates dispersed within amorphous porous particles. The beverage powder of the present invention may comprise between 1 and 30 wt% partially aggregated protein. The partially aggregated protein may have a D between 1 μm and 30 μm4,3Particle size. The partially aggregated protein produces or enhances a creamy mouthfeel in the beverage.
In one embodiment, the beverage powder of the invention comprises partially aggregated milk proteins, e.g. the porous particles of the beverage powder according to the invention may comprise partially aggregated milk proteins. The partially aggregated milk protein may be whey protein and casein; whey protein: the weight ratio of casein may be 0.3-0.5. In the context of the present invention, the term "milk" refers to mammalian milk, e.g. milk from cattle, sheep or goats. The milk according to embodiments of the invention may be bovine milk.
"whey protein" is a mixture of globular proteins separated from whey. It is a typical by-product of the cheese making process. "Casein" relates to a family of related phosphorylated proteins commonly found in the milk of mammals, namely α s 1-casein, α s 2-casein, β -casein and κ -casein. They comprise about 80% of the protein in cow's milk and are usually the major protein component of cheese. The "ratio" or "weight ratio" of whey protein to casein (i.e., whey protein: casein) is defined herein as the ratio of the weight (i.e., dry weight) of these respective proteins relative to each other.
In embodiments of the invention where the beverage powder of the invention comprises partially aggregated milk protein, the partially aggregated milk protein may be prepared from an aqueous composition comprising whole or skim milk, for example by adjusting the pH of the aqueous composition to a value of between 5.8 and 6.3 (e.g. between 6.0 and 6.1) and heating to a temperature of between 85 ℃ and 100 ℃ (e.g. between 90 ℃ and 100 ℃) for 50 seconds to 10 minutes (e.g. 3 minutes to 7 minutes).
In embodiments of the invention where the beverage powder of the invention comprises partially aggregated milk protein, the partially aggregated milk protein may be whey protein and casein (e.g., micellar casein). The ratio of casein to whey protein may be 90/10 to 60/40. Divalent cations such as calcium or magnesium cations may be used to form partially aggregated proteins.
In one embodiment, the beverage powder of the invention comprises partially aggregated non-dairy protein, e.g. the porous particles of the beverage powder according to the invention may comprise partially aggregated non-dairy protein. The non-dairy protein may be selected from soy protein, egg protein, rice protein, almond protein and wheat protein. Partially aggregated non-dairy proteins may be prepared from an aqueous composition comprising non-dairy proteins by adjusting the pH of the aqueous composition to a pH value between 5.8 and 6.1 and heating to a temperature between 65 ℃ and 95 ℃ (e.g., between 68 ℃ and 93 ℃) for 3 minutes to 90 minutes.
In one embodiment, the partially aggregated protein may comprise (e.g., consist of) at least two proteins selected from the group consisting of: soy protein, egg protein, rice protein, almond protein, oat protein, pea protein, potato protein, wheat protein, casein, whey protein, and combinations of these. The partially aggregated protein may comprise (e.g., consist of) milk protein and soy protein. The partially aggregated protein may comprise (e.g. consist of) milk protein and pea protein. The partially aggregated protein may comprise (e.g. consist of) milk protein and potato protein. The partially aggregated protein may comprise (e.g., consist of) pea protein and soy protein. The partially aggregated protein may comprise (e.g. consist of) pea protein and potato protein.
In the context of the present invention, the term partially aggregated protein means that a portion of the protein has already aggregated. The content of soluble proteins after the aggregation process is preferably lower than or equal to 30%, preferably lower than or equal to 20%, relative to the total protein content; most proteins are embedded in an aggregate structure. The partially aggregated particles are able to form a network. The partially aggregated protein is able to bind or entrap water and fat particles, thereby increasing viscosity and mouthfeel. Partially aggregated particles are distinct from insoluble protein particles, such as protein precipitates.
The amorphous continuous phase of the particles according to the invention may comprise (e.g. consist of) sucrose and skim milk on a dry basis. Sucrose may be present at a level of at least 30 wt% in the granules. The ratio of sucrose to skim milk may be between 0.5:1 and 2.5:1 by dry weight, for example between 0.6:1 and 1.5:1 by dry weight. The skim milk may have a fat content of less than 1.5%, for example less than 1.2% by dry weight. The components of skim milk may be provided separately and in combination with sucrose, for example the amorphous continuous phase of the particles according to the invention may comprise sucrose, lactose, casein and whey protein. Sucrose and skim milk provide amorphous porous particles with good stability against recrystallization without the need to add reducing sugars or polymers. For example, the amorphous continuous phase of the particles according to the invention may be free of reducing sugars (e.g. fructose, glucose or other sugars having a dextrose equivalent value. As another example, the amorphous continuous phase of the particles according to the invention may be free of oligosaccharides or polysaccharides having three or more saccharide units, such as maltodextrin or starch.
The amorphous continuous phase of the particles according to the invention may comprise sucrose, lactose and caseinate, e.g. the amorphous continuous phase of the particles according to the invention may comprise sucrose and skim milk. The amorphous continuous phase of the particles according to the invention may comprise sucrose, lactose and whey protein, for example the amorphous continuous phase of the particles according to the invention may comprise sucrose and whey (e.g. sweet whey). The amorphous continuous phase of the granules according to the invention may comprise sucrose, lactose, partially aggregated milk proteins and optionally milk fat. Sucrose may be present at a level of at least 30 wt% in the granules.
The amorphous continuous phase of the granules according to the invention may comprise sucrose, maltodextrin (e.g. maltodextrin having a DE between 12 and 20) and a protein selected from almond protein, coconut protein, spelt wheat protein, soy protein and wheat protein. The amorphous continuous phase of the granules according to the invention may comprise sucrose, maltodextrin (for example maltodextrin having a DE between 12 and 20) and partially aggregated proteins obtained from sources selected from egg, rice, almond, wheat and combinations of these. Sucrose may be present at a level of at least 30 wt% in the granules.
The beverage powder of the present invention may comprise vegetable milk. For example, the amorphous continuous phase of the particles according to the invention may comprise vegetable milk. In one embodiment, the amorphous continuous phase of the granule comprises a vegetable milk selected from the group consisting of almond milk, oat milk, spelt wheat milk, coconut milk, soy milk and rice milk. For example, the amorphous continuous phase of the particles may comprise almond milk. Plant milk is typically prepared by grinding plant material with water and then filtering off the solid material. The vegetable milk may already contain a suitable mass and amount of soluble filler to form an amorphous material upon drying, but additional soluble filler may be added to form the particles according to the invention. For example, a soluble filler may be added to increase the glass transition temperature of the amorphous porous particles. The amorphous continuous phase of the granules according to the invention may comprise tastants, vegetable milk and soluble fillers selected from maltodextrins (e.g. maltodextrins with a DE between 12 and 20), soluble fibres and lactose. The amorphous continuous phase of the granules according to the invention may comprise sucrose (e.g. at a level of at least 30 wt% in the granules), soluble filler and vegetable milk. For example, the amorphous continuous phase of the granules according to the invention may comprise sucrose (e.g. at a level of at least 30 wt% in the granules), a soluble filler (e.g. maltodextrin) and almond milk. In one embodiment, the amorphous continuous phase of the porous particles of the beverage powder according to the present invention comprises sucrose, maltodextrin and almond protein.
In one embodiment, the tastant according to the present invention may be a salty tastant, e.g. a tastant comprising sodium chloride and/or potassium chloride. The beverage powder comprising salty tastants according to the present invention allows to reduce the total amount of salt in a beverage such as a soup. The salt is delivered to the top of the beverage through the floating porous particles and then dissolves. The resulting concentration gradient in the beverage enhances its salty taste. Salty tastants may be present in the granules according to the invention at a level of between 0.5 and 30 wt.%, for example between 1 and 20 wt.%, as well as between 2 and 10 wt.%. Sodium chloride or potassium chloride may be present as dissociated ions in the amorphous continuous phase of the porous particles according to the present invention. In one embodiment, the amorphous continuous phase of the porous particles comprises maltodextrin, caseinate, and dissociated sodium or potassium chloride.
One aspect of the present invention provides the use of a beverage powder to reduce the amount of tastant in a beverage without adversely affecting the taste of the beverage. For example, use of a beverage powder for reducing the amount of tastant in a beverage without adversely affecting the taste of the beverage, wherein the beverage powder comprises water-soluble porous particles comprising the tastant and having an amorphous continuous phase comprising a soluble filler and optionally a surfactant, wherein the particles have a closed porosity of between 10% and 80% and are capable of floating in water. The beverage powder may be selected from the group consisting of instant coffee mixes (e.g. comprising coffee, milk and sugar), flavoured milk powder, instant cocoa, instant malt beverages and powdered soup. The beverage powder may be used in a beverage preparation machine, such as a beverage vending machine.
In one embodiment, the invention provides the use of a beverage powder for reducing the amount of tastant in a beverage without adversely affecting the taste of the beverage, wherein the beverage powder comprises water-soluble porous particles having an amorphous continuous phase comprising sucrose and skim milk, and wherein the particles have a closed porosity of between 10% and 80% and are capable of floating in water. Sucrose may be present at a level of at least 30 wt% in the granules. The ratio of sucrose to skim milk may be between 0.5:1 and 2.5:1 by dry weight, for example between 0.6:1 and 1.5:1 by dry weight.
In another embodiment, the invention provides the use of a beverage powder for reducing the amount of tastant in a beverage without adversely affecting the taste of the beverage, wherein the beverage powder comprises water-soluble porous particles having an amorphous continuous phase comprising sucrose, maltodextrin (e.g. with a DE between 12 and 20) and a protein selected from the group consisting of almond protein, coconut protein, spelt wheat protein, soy protein, rice protein and oat protein, and wherein the particles have a closed porosity of between 10% and 80% and are capable of floating in water. For example, the invention may provide the use of a beverage powder for reducing the amount of tastant in a beverage without adversely affecting the taste of the beverage, wherein the beverage powder comprises water-soluble porous particles having an amorphous continuous phase comprising sucrose, maltodextrin (e.g. with a DE between 12 and 20) and almond protein, and wherein the particles have a closed porosity of between 10% and 80% and are capable of floating in water.
In another embodiment, the invention provides the use of a beverage powder for reducing the amount of tastant in a beverage without adversely affecting the taste of the beverage, wherein the beverage powder comprises water-soluble porous particles having an amorphous continuous phase comprising sucrose, soluble fibres and a protein selected from pea protein, wheat protein and potato protein, and wherein the particles have a closed porosity of between 10% and 80% and are capable of floating in water.
In another embodiment, the invention provides the use of a beverage powder for reducing the amount of tastant in a beverage without adversely affecting the taste of the beverage, wherein the beverage powder comprises water-soluble porous particles having an amorphous continuous phase comprising sucrose, soluble fiber and sodium caseinate, and wherein the particles have a closed porosity of between 10% and 80% and are capable of floating in water.
In another embodiment, the invention provides the use of a beverage powder for reducing the amount of tastant in a beverage without adversely affecting the taste of the beverage, wherein the beverage powder comprises water-soluble porous particles having an amorphous continuous phase comprising sucrose and partially aggregated protein selected from the group consisting of soy protein, egg protein, rice protein, almond protein, oat protein, pea protein, potato protein, wheat protein, milk protein and combinations of these, and wherein the particles have a closed porosity of between 10% and 80% and are capable of floating in water.
The beverage powder may be provided in a packaged form, such as a sachet. The consumer can add the beverage powder from the pouch to a bottle of water. The beverage powder may be stored within a closure (e.g., lid) of a beverage bottle, such as a bottle containing water. The beverage powder can be added to the water manually before consumption, or a closure can be arranged to add the powder to the water when opening the bottle. Accordingly, in one aspect, the present invention provides a bottled beverage comprising; a) a container comprising an opening for receiving a closure, the container containing a liquid beverage; b) an ingredient release closure comprising: a sealed compartment containing beverage powder, a release mechanism for dispensing beverage powder into the container, and attachment means for attachment to the opening of the container; c) said attachment means of said ingredient release closure attached to said opening of said container to form a bottled beverage; d) wherein the beverage powder comprises water-soluble porous particles capable of floating in water and containing a tastant. The liquid beverage may be free of tastants contained within the beverage powder. The water-soluble porous particles may have an amorphous continuous phase comprising a soluble filler and optionally a surfactant. The water-soluble porous particles may have a closed porosity of between 10% and 80%.
The beverage powder of the invention may be free of ingredients that are not commonly used by consumers in their own kitchens for preparing food, in other words, the beverage powder of the invention may consist of so-called "cabinet" ingredients.
Those skilled in the art will appreciate that they are free to combine all of the features of the invention disclosed herein. In particular, features described for the product of the invention may be combined with the method of the invention and vice versa. In addition, features described for different embodiments of the invention may be combined. Where known equivalents exist to specific features, such equivalents are incorporated as if explicitly set forth in this specification.
Further advantages and features of the invention will become apparent from a consideration of the drawings and non-limiting examples.
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