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...
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| creator | SCHENZ, ANNE F TRUMBETAS, JEROME |
| description | 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. |
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| language | eng ; fre |
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| subjects | 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 |
| title | FLAVOR AND MOUTHFEEL CHARACTER OF BEVERAGES |
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