A beverage whitening composition for whitening coffee, tea or hot chocolate, is described. The composition replaces a selected fluid, such as partially skimmed milk or half-and-half cream, in a reduced volume while providing the same or a very similar whitening ability and taste as the selected flui
A beverage whitening composition for whitening coffee, tea or hot chocolate, is described. The composition replaces a selected fluid, such as partially skimmed milk or half-and-half cream, in a reduced volume while providing the same or a very similar whitening ability and taste as the selected fluid to be replaced, so as to be indiscernible to the consumer. The target volume for reduction is 45% to 95%. The composition is useful for replacing skim, 1%, 2%, whole milk, light cream, half-and-half cream or coffee cream in dispensers containing bags, to reduce frequency of bag replacement. The composition may be steamed and used to whiten a steamed milk beverage, such as a latte.
대표청구항▼
1. A beverage whitening composition for replacing a dairy fluid in a reduced amount, wherein: the beverage to be whitened is coffee, tea, or hot chocolate;the dairy fluid to be replaced is skim milk; andthe reduced amount is a target volume (TV) of from about 60% to about 80% of the fluid to be repl
1. A beverage whitening composition for replacing a dairy fluid in a reduced amount, wherein: the beverage to be whitened is coffee, tea, or hot chocolate;the dairy fluid to be replaced is skim milk; andthe reduced amount is a target volume (TV) of from about 60% to about 80% of the fluid to be replaced;said composition consisting of:(a) 91%-97% of a water contributor, wherein said water contributor is skim milk;(b) 0.5-1.5% of a milk fat contributor selected from the group consisting of butter, anhydrous milk fat, cream, and combinations thereof;(c) 2%-7% skim milk powder; and(d) a stabilizer in an amount of from about 0.2% by weight; wherein: the total butter fat content of the composition (FT) is: FT=FFTBR×100TV. 2. The composition of claim 1 wherein the stabilizer is added in an amount of from about 0.2 to about 0.4% by weight. 3. The composition of claim 1 wherein the milk fat contributor comprises butter or anhydrous milk fat. 4. The composition of claim 1 wherein the composition consists of skim milk powder, skim milk, butter, and a stabilizer. 5. The composition of claim 1 wherein the beverage to be whitened is a hot beverage. 6. The composition of claim 1 wherein the beverage to be whitened is an iced beverage. 7. A flavored or sweetened beverage whitening composition comprising the composition of claim 1 and a flavor or sweetener. 8. A method of formulating a beverage whitening composition for replacing a selected dairy fluid in a reduced amount, wherein the beverage to be whitened is coffee, tea, or hot chocolate; and the selected dairy fluid is skim milk; said method comprising:determining the selected fluid to be replaced; andforming, in the target volume (TV) of from about 60% to about 80% of the selected dairy fluid to be replaced, the composition consisting of:(a) 91%-97% of a water contributor, wherein said water contributor is skim milk;(b) 0.5-1.5% of a milk fat contributor selected from the group consisting of butter, anhydrous milk fat, cream, and combinations thereof;(c) 2%-7% skim milk powder; and(d) a stabilizer in an amount of from about 0.2% by weight; wherein: the total butter fat content of the composition (FT) is: FT=FFTBR×100TV. 9. The method of claim 8 wherein the water contributor comprises skim milk reconstituted from skim milk powder and water. 10. The method of claim 8 wherein the composition consists of: skim milk powder, skim milk, butter, and a stabilizer; orskim milk powder, skim milk, cream, and a stabilizer. 11. A method of whitening a beverage by replacing a selected dairy fluid to be replaced with a beverage whitening composition in a target volume (TV) of from about 60% to about 80% of the selected milk to be replaced, wherein the beverage is coffee, tea, or hot chocolate, and the dairy fluid to be replaced is skim milk; said method comprising the step of adding the beverage whitening composition to the beverage, wherein the beverage whitening composition consists of: (a) 91%-97% of a water contributor, wherein said water contributor is skim milk;(b) 0.5-1.5% of a milk fat contributor selected from the group consisting of butter, anhydrous milk fat, cream, and combinations thereof;(c) 2%-7% skim milk powder; and(d) a stabilizer in an amount of from about 0.2% by weight; wherein: the total butter fat content of the composition (FT) is: FT=FFTBR×100TV. 12. A method of whitening coffee, tea, or hot chocolate, comprising adding the composition of claim 1 to the coffee, tea, or hot chocolate.
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이 특허에 인용된 특허 (12)
Bertone, Claudio, Automated apparatus for dispensing a liquid whitener and a liquid additive in a cup or the like.
Sargent, Jeffrey Alan; Villagran, Francisco Valentino; Hardesty, Douglas Craig; Lin, Peter Yau Tak; Picca, Michael Jerome, Creamer compositions and methods of making and using the same.
Petrowski Gary E. (Santa Monica CA) Wolcott John M. (Burbank CA) Ortiz Erlinda P. (Ontario CA), Fat emulsion product and process for producing the same.
Biller Florian,DEX ; Frank Karin,DEX ; Kellermann Richard,DEX ; Schneider Gerhard,DEX ; Obenland Christine,DEX ; Rupp Winfried,DEX, Method for the preparation of a cream substitute.
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