Patent Picks are chosen by the editors from publicly available sources. Today's invention relates to methods for making ready-to-drink, low-sugar dairy beverages.
Low-sugar dairy beverages
WIPO Patent Application WO/2015/177145
Publication date: Nov. 26, 2015
Assignee: Nestec S.A.
Disclosed in this patent are ready-to-drink, low-sugar, flavored dairy beverages and methods for making them. The beverage can include a dairy component, a flavor component and a stabilizing system based on two components.
The flavor component can be a cocoa or fruit flavoring component. The first stabilizing component is microcrystalline cellulose and carboxymethyl cellulose, further comprising carrageenans. The second stabilizing component is gellan or a modified starch. Sugar can be present up to ~4.5% of the beverage.
Said beverage can be aseptic and stable in a homogenous state for at least 3 months in ambient storage; preferably at least 6 months in ambient storage.
