READY-TO-DRINK PROTEINACEOUS BEVERAGE

Marc Lemmers; Krassimir Petkov Velikov; Nicolaas Jan Zuidam

READY-TO-DRINK PROTEINACEOUS BEVERAGE

Marc Lemmers (Inventor), Krassimir Petkov Velikov (Inventor), Nicolaas Jan Zuidam (Inventor)

Sub Soft Condensed Matter

Conopco, Inc., d/b/a UNILEVER

Research output: Patent › Professional

Abstract

The invention relates to a ready-to-drink proteinaceous beverage having a pH of 3-7.5 and a G′ from 0.01 Pa to 10 kPa at 20° C., said beverage comprising: •0.1-10 wt. % of vegetable protein; •0.01-2.0 wt. of amorphous cellulose microfibrils originating from defibrillated primary cell wall material, said amorphous cellulose microfibrils having a length of at least 0.5 μm, a thickness of less than 50 nm, and having an average degree of crystallinity of less than 50%; •0-20 wt. % fat; and •at least 78 wt. % of water, wherein the beverages contains no dairy protein. This proteinaceous beverage combines excellent mouthfeel characteristics with high stability and desirable rheological properties.

Original language	English
Patent number	US2017112177
IPC	A23L 2/ 66 A I
Priority date	4/06/15
Publication status	Published - 27 Apr 2017

Cite this

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title = "READY-TO-DRINK PROTEINACEOUS BEVERAGE",

abstract = "The invention relates to a ready-to-drink proteinaceous beverage having a pH of 3-7.5 and a G′ from 0.01 Pa to 10 kPa at 20° C., said beverage comprising: •0.1-10 wt. \% of vegetable protein; •0.01-2.0 wt. of amorphous cellulose microfibrils originating from defibrillated primary cell wall material, said amorphous cellulose microfibrils having a length of at least 0.5 μm, a thickness of less than 50 nm, and having an average degree of crystallinity of less than 50\%; •0-20 wt. \% fat; and •at least 78 wt. \% of water, wherein the beverages contains no dairy protein. This proteinaceous beverage combines excellent mouthfeel characteristics with high stability and desirable rheological properties.",

author = "Marc Lemmers and Velikov, \{Krassimir Petkov\} and Zuidam, \{Nicolaas Jan\}",

year = "2017",

month = apr,

day = "27",

language = "English",

type = "Patent",

note = "US2017112177; A23L 2/ 66 A I",

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TY - PAT

T1 - READY-TO-DRINK PROTEINACEOUS BEVERAGE

AU - Lemmers, Marc

AU - Velikov, Krassimir Petkov

AU - Zuidam, Nicolaas Jan

PY - 2017/4/27

Y1 - 2017/4/27

N2 - The invention relates to a ready-to-drink proteinaceous beverage having a pH of 3-7.5 and a G′ from 0.01 Pa to 10 kPa at 20° C., said beverage comprising: •0.1-10 wt. % of vegetable protein; •0.01-2.0 wt. of amorphous cellulose microfibrils originating from defibrillated primary cell wall material, said amorphous cellulose microfibrils having a length of at least 0.5 μm, a thickness of less than 50 nm, and having an average degree of crystallinity of less than 50%; •0-20 wt. % fat; and •at least 78 wt. % of water, wherein the beverages contains no dairy protein. This proteinaceous beverage combines excellent mouthfeel characteristics with high stability and desirable rheological properties.

AB - The invention relates to a ready-to-drink proteinaceous beverage having a pH of 3-7.5 and a G′ from 0.01 Pa to 10 kPa at 20° C., said beverage comprising: •0.1-10 wt. % of vegetable protein; •0.01-2.0 wt. of amorphous cellulose microfibrils originating from defibrillated primary cell wall material, said amorphous cellulose microfibrils having a length of at least 0.5 μm, a thickness of less than 50 nm, and having an average degree of crystallinity of less than 50%; •0-20 wt. % fat; and •at least 78 wt. % of water, wherein the beverages contains no dairy protein. This proteinaceous beverage combines excellent mouthfeel characteristics with high stability and desirable rheological properties.

M3 - Patent

M1 - US2017112177

ER -

READY-TO-DRINK PROTEINACEOUS BEVERAGE

Abstract

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