초록 ▼

This invention relates to low fat, shelf-stable, ready-to-drink milk shake beverages having the mouth feel of high fat milk shake beverages. A unique combination of three carrageenans along with the other claimed ingredients give these low fat milk shake beverages the desired mouth feel of high fat

This invention relates to low fat, shelf-stable, ready-to-drink milk shake beverages having the mouth feel of high fat milk shake beverages. A unique combination of three carrageenans along with the other claimed ingredients give these low fat milk shake beverages the desired mouth feel of high fat milk shake beverages. In particular, the invention relates to low (about 1.1 percent or less) fat, shelf-stable (for at least about six months of non-refrigerated storage), ready-to-drink milk shake beverages comprising water, a dairy ingredient comprising cream and non-fat milk solids, a sodium or potassium orthophosphate buffering agent, a combination of three carrageenans comprising at least one kappa carrageenan having strong casein reactivity, at least one kappa carrageenan having weak casein reactivity, and at least one lambda carrageenan, a fat mimetic modified food starch, a nutritive sweetener, and an alkaline agent selected from the group consisting of an alkaline orthophosphate, sodium or potassium hydroxide and sodium or potassium carbonate.

대표청구항 ▼

[ What is claimed is:] [1.] A low fat, shelf-stable, ready-to-drink milk shake beverage comprising:(i) about 75 to 90 percent by weight of water,(ii) a dairy ingredient comprising cream and non-fat milk solids in sufficient concentration such that the beverage has a non-fat milk solids content of ab

[ What is claimed is:] [1.] A low fat, shelf-stable, ready-to-drink milk shake beverage comprising:(i) about 75 to 90 percent by weight of water,(ii) a dairy ingredient comprising cream and non-fat milk solids in sufficient concentration such that the beverage has a non-fat milk solids content of about 4 to about 8 percent by weight,(iii) a sodium or potassium orthophosphate in sufficient concentration such that the beverage has a pH of about 6.5 to about 7.0,(iv) a combination of three carrageenans comprising(a) about 30 to about 150 ppm by weight of at least one kappa carrageenan having strong casein reactivity,(b) about 100 to about 250 ppm by weight of at least one kappa carrageenan having weak casein reactivity, and(c) about 50 to about 250 ppm by weight of at least one lambda carrageenan,(v) about 2 to 4 percent by weight of a fat mimetic modified food starch,(vi) about 5 to about 10 percent by weight of a nutritive sweetener, and(vii) about 0.01 to about 0.15 percent by weight of an alkaline agent selected from the group consisting of an alkaline orthophosphate, sodium hydroxide, potassium hydroxide, sodium carbonate and potassium carbonate, wherein said beverage comprises about 1.1 percent or less by weight of fat, based on the total weight of the beverage.