초록 ▼

A tri-gum blend of (a) xanthan gum, (b) gellan gum and (c) pectin gum is used to provide mouthfeel and stability to beverages, preferably smoothie beverages. Xanthan gum is present in an amount ranging from about 0.002% to about 0.5%, preferably from about 0.025% to about 0.055%, more preferably abo

A tri-gum blend of (a) xanthan gum, (b) gellan gum and (c) pectin gum is used to provide mouthfeel and stability to beverages, preferably smoothie beverages. Xanthan gum is present in an amount ranging from about 0.002% to about 0.5%, preferably from about 0.025% to about 0.055%, more preferably about 0.04%, gellan gum is present in an amount ranging from about 0.002% to about 0.5%, preferably from about 0.008% to about 0.023%, more preferably about 0.015%, and pectin gum is present in an amount ranging from about 0.05% to about 2.0%, preferably from about 0.10% to about 0.30%, more preferably about 0.2%, all by weight of a stable beverage.

대표청구항 ▼

What is claimed is: 1. A method of producing a beverage comprising the steps of: (a) dispersing xanthan gum, gellan gum and pectin gum in hot water to produce a gum solution by adding xanthan gum, gellan gum and pectin gum separately or in any combination to the hot water while the hot water is agi

What is claimed is: 1. A method of producing a beverage comprising the steps of: (a) dispersing xanthan gum, gellan gum and pectin gum in hot water to produce a gum solution by adding xanthan gum, gellan gum and pectin gum separately or in any combination to the hot water while the hot water is agitated under high shear conditions, wherein a temperature of the hot water is at least 110�� F.; (b) cooling the gum solution to a temperature at which loss of flavor volatiles contained in a flavor to be added in step (c) is minimized; (c) combining other beverage ingredients including flavor with the gum solution to produce a beverage; and (d) activating the gellan gum by heating the beverage to a temperature of at least 180�� F.; wherein xanthan gum is present in an amount ranging from about 0.0002% to about 0.5% by weight of the beverage, gellan gum is present in an amount ranging from about 0.002% to about 0.5% by weight of the beverage and pectin gum is present in an amount ranging from about 0.05% to about 2.0% by weight of the beverage. 2. The method according to claim 1, wherein step (a) comprises the steps of, in this order: (a1) dissolving xanthan gum in hot water to produce a hot xanthan solution by adding the xanthan gum to the hot water while the hot water is agitated under high shear conditions; (a2) dispersing gellan gum into the hot xanthan solution to produce a hot xanthan/gellan solution by adding gellan gum to the hot xanthan solution while the hot xanthan solution is agitated under high shear conditions; and (a3) dissolving pectin gum in the hot xanthan/gellan solution to produce a gum solution by adding pectin gum to the hot xanthan/gellan solution while the hot xanthan/gellan solution is agitated under high shear conditions. 3. The method according to claim 1, wherein the temperature of the hot water in step (a) ranges from about 115�� F. to about 120�� F. 4. The method according to claim 1, wherein the temperature of the hot water in step (a) is about 115�� F. 5. The method according to claim 1, wherein the hot water is agitated at a shear rate of at least 50,000 sec-1. 6. The method according to claim 5, wherein the hot water is agitated at a shear rate ranging from about 100,000 sec-1 to about 500,000 sec-1. 7. The method according to claim 1, wherein the temperature in step (b) ranges from ambient to about 90�� F. 8. The method according to claim 1, wherein the other beverage ingredients are selected from the group consisting of sweeteners, acids, vitamins, fiber, fruit juice, fruit puree, milk, milk solids, milk proteins, soy milk, soy proteins, egg proteins, albumins, microbial proteins, fish proteins, plant proteins, dairy whey proteins, non-dairy whey proteins, vegetable whey proteins, coffee, coffee solids, vegetable juice, vegetable puree, tea, tea solids, preservatives, buffers, colors, flavors, and combinations thereof. 9. The method according to claim 1, wherein a time between the beginning of step (a) and the beginning of step (c) is no more than about 60 minutes. 10. The method according to claim 9, wherein the time between the beginning of step (a) and the beginning of step (c) ranges from about 30 minutes to about 45 minutes. 11. The method according to claim 1, wherein a time between the beginning of step (c) and the beginning of step (d) is no more than about 6 hours. 12. The method according to claim 11, wherein the time between the beginning of step (c) and the beginning of step (d) ranges from about 4 hours to about 6 hours. 13. The method according to claim 1, wherein the temperature in step (c) ranges from about 190�� F. to about 198�� F. 14. The method according to claim 1, wherein the temperature in step (c) is about 194.5��. 15. The method according to claim 1, wherein xanthan gum is present in an amount ranging from about 0.025% to about 0.055% by weight of the beverage, gellan gum is present in an amount ranging from about 0.008% to about 0.023% by weight of the beverage and pectin gum is present in an amount ranging from about 0.10% to about 0.30% by weight of the beverage. 16. The method according to claim 15, wherein xanthan gum is present in an amount of about 0.04% by weight of the beverage, gellan gum is present in an amount of about 0.015% by weight of the beverage and pectin gum is present in an amount of about 0.2% by weight of the beverage. 17. The method according to claim 1, wherein the beverage is stable for a period of at least six months. 18. The method according to claim 1, wherein the beverage is a smoothie beverage. 19. The method according to claim 18, wherein the smoothie beverage is a fruit smoothie beverage. 20. A beverage made according to the method of claim 1. 21. The beverage according to claim 20, wherein a viscosity of the beverage ranges from about 40 cP to about 75 cP at about 80�� F. 22. The beverage according to claim 21, wherein the viscosity of the beverage ranges from about 50 cP to about 60 cP at about 80�� F. 23. A beverage comprising: (a) xanthan gum in an amount ranging from about 0.002% to about 0.5% by weight of the beverage; (b) gellan gum in an amount ranging from about 0.002% to about 0.5% by weight of the beverage; and (c) pectin gum in an amount ranging from about 0.05% to about 2.0% by weight of the beverage; wherein a viscosity of the beverage ranges from about 40 cP to about 75 cP at about 80�� F. 24. The beverage according to claim 23 further comprising other beverage ingredients selected from the group consisting of sweeteners, acids, vitamins, fiber, fruit juice, fruit puree, milk, milk solids, milk proteins, soy milk, soy proteins, egg proteins, albumins, microbial proteins, fish proteins, plant proteins, dairy whey proteins, non-dairy whey proteins, vegetable whey proteins, coffee, coffee solids, vegetable juice, vegetable puree, tea, tea solids, preservatives, buffers, colors, flavors, and combinations thereof. 25. The beverage according to claim 23, wherein xanthan gum is present in an amount ranging from about 0.025% to about 0.055% by weight of the beverage, gellan gum is present in an amount ranging from about 0.008% to about 0.023% by weight of the beverage and pectin gum is present in an amount ranging from about 0.10% to about 0.30% by weight of the beverage. 26. The beverage according to claim 25, wherein xanthan gum is present in an amount of about 0.04% by weight of the beverage, gellan gum is present in an amount of about 0.015% by weight of the beverage and pectin gum is present in an amount of about 0.2% by weight of the beverage. 27. The beverage according to claim 23, wherein a viscosity of the beverage ranges from about 50 cP to about 60 cP at about 80�� F. 28. The beverage-according to claim 23, wherein the beverage is stable for a period of at least six months. 29. The beverage according to claim 23, wherein the beverage is a smoothie beverage. 30. The beverage according to claim 29, wherein the smoothie beverage is a fruit smoothie beverage. 31. A beverage comprising: (a) xanthan gum in an amount ranging from about 0.002% to about 0.5% by weight of the beverage; (b) gellan gum in an amount ranging from about 0.002% to about 0.5% by weight of the beverage; and (c) pectin gum in an amount ranging from about 0.05% to about 2.0% by weight of the beverage; wherein a viscosity of the beverage ranges from about 40 cP to about 75 cP at about 80�� F. wherein the beverage is a smoothie beverage. 32. The beverage according to claim 31 further comprising other beverage ingredients selected from the group consisting of sweeteners, acids, vitamins, fiber, fruit juice, fruit puree, milk, milk solids, milk proteins, soy milk, soy proteins, egg proteins, albumins, microbial proteins, fish proteins, plant proteins, dairy whey proteins, non-dairy whey proteins, vegetable whey proteins, coffee, coffee solids, vegetable juice, vegetable puree, tea, tea solids, preservatives, buffers, colors, flavors, and combinations thereof. 33. The beverage according to claim 31, wherein xanthan gum is present in an amount ranging from about 0.025% to about 0.055% by weight of the beverage, gellan gum is present in an amount ranging from about 0.008% to about 0.023% by weight of the beverage and pectin gum is present in an amount ranging from about 0.10% to about 0.30% by weight of the beverage. 34. The beverage according to claim 33, wherein xanthan gum is present in an amount of about 0.04% by weight of the beverage, gellan gum is present in an amount of about 0.015% by weight of the beverage and pectin gum is present in an amount of about 0.2% by weight of the beverage.