FLAVOR AND MOUTHFEEL CHARACTER OF BEVERAGES

IMPROVING THE FLAVOR AND MOUTHFEEL CHARACTER OF BEVERAGES ABSTRACT A method is disclosed for producing an enhanced flavor impact and improved mouthfeel character in a beverage comprising the addition of co-dried, pH adjusted protein or protein hydrolyzate-emulsifier complex to a dry powdered or read...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Hauptverfasser:	SCHENZ, ANNE F, TRUMBETAS, JEROME
Format:	Patent
Sprache:	eng ; fre
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
Online-Zugang:	Volltext bestellen
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Beschreibung
Zusammenfassung:	IMPROVING THE FLAVOR AND MOUTHFEEL CHARACTER OF BEVERAGES ABSTRACT A method is disclosed for producing an enhanced flavor impact and improved mouthfeel character in a beverage comprising the addition of co-dried, pH adjusted protein or protein hydrolyzate-emulsifier complex to a dry powdered or ready-to-drink beverage resulting in a beverage which has a flavor impact and mouthfeel character which more closely resembles that of the natural fruit juice.