초록 ▼

The present invention is directed to a liquid concentrate composition containing emulsifier(s), milk protein(s), freezing point depressant(s), sedimentation stabilizer(s), gelation stabilizer(s), flavoring(s), and water. Optionally, the concentrate may also contain nucleating agent(s) and anti-micro

The present invention is directed to a liquid concentrate composition containing emulsifier(s), milk protein(s), freezing point depressant(s), sedimentation stabilizer(s), gelation stabilizer(s), flavoring(s), and water. Optionally, the concentrate may also contain nucleating agent(s) and anti-microbial preservative(s). The present invention is further related to a process for preparing a liquid concentrate of this type, as well as a method for preparing a slush beverage made from the liquid concentrate. Advantageously and unexpectedly, certain combinations of ingredients, their order of addition, and other process parameters can be selected so that the concentrate is more shelf-stable and has more desirable properties and so that the resulting slush beverage tends to have good mouthfeel, a smooth texture, and a pleasant, refreshing taste.

대표청구항 ▼

1. A liquid concentrate composition comprising:a source of milk protein, present in an amount from about 0.5 wt % to 15 wt %; a sedimentation stabilizer present in an amount sufficient to help prevent or inhibit sediment formation or growth without causing gelation in the concentrate; a gelation sta

1. A liquid concentrate composition comprising:a source of milk protein, present in an amount from about 0.5 wt % to 15 wt %; a sedimentation stabilizer present in an amount sufficient to help prevent or inhibit sediment formation or growth without causing gelation in the concentrate; a gelation stabilizer present in an amount sufficient to help prevent or inhibit gelation or a significant viscosity increase in the concentrate; a freezing point depressant present in an amount sufficient to reduce the freezing point of the concentrate not less than about 1.degree. C.; a sweetener comprising corn syrup and present in an amount sufficient to impart a desirable taste or texture to the concentrate; an emulsifier present in an amount sufficient to help prevent or inhibit sediment formation or growth, gelation, or a significant viscosity increase in the concentrate; a flavoring component in an amount sufficient to impart a desirable flavor to the concentrate; and water, in an amount sufficient to form a liquid concentrate.