A - Human Necessities – 23 – F
Patent
A - Human Necessities
23
F
A23F 5/46 (2006.01) A23C 1/12 (2006.01) A23C 9/00 (2006.01) A23C 9/156 (2006.01) A23F 3/40 (2006.01) A23L 2/56 (2006.01)
Patent
CA 2214548
A process is provided herein for manufacturing a flavouring agent for beverages, in particular, for coffee or tea. The process comprises firstly, carrying out a series of preliminary steps. The first preliminary step includes mixing milk fat with skimmed milk to obtain a milk and fat mixture. The next preliminary step includes heating the mixture to a temperature of from 50°C to 100°C to obtain a heated mixture. The next preliminary step includes homogenizing the heated mixture under intensive conditions to obtain an homogenized milk base. The final preliminary step includes subjecting the homogenized milk base to evaporation to concentrate the milk base to obtain a concentrated milk base. The process then comprises carrying out further steps. The first further step includes homogenizing the concentrated milk base to reduce fat globule size to obtain a homogenized concentrated milk base. The next further step includes cooling the homogenized concentrated milk base to a temperature of less than 10°C to obtain a cooled concentrated milk base. The next further step includes adding substances to the cooled milk base, to provide a composition. In such composition, the added substances include a stabilizing salt selected from the group consisting of phosphate and citrate salts, sucrose in a dry form and a flavouring agent substance. This provides a flavourant composition wherein, by weight based capon flavourant composition weight, the stabilizing salt is in an amount of from 0.05% to 0.35% and wherein, by weight based upon flavourant composition dry matter weight, the sucrose is in an amount of 5% to 40%. The next further step includes heating the flavourant composition to a temperature of from 50°C to 90°C thereby to obtain a heated composition for sterilization. The next further step includes UHT-heating the heated composition to sterilize the composition to obtain a sterilized composition. The next further step includes aseptically homogenising the sterilized composition. The final further step includes aseptically filling a package with the homogenized, sterilized composition.
Meister Niklaus
Vikas Martin
Borden Ladner Gervais Llp
Societe Des Produits Nestle S.a.
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