BEVERAGES WITH IMPROVED PARTICLE SUSPENSION PROPERTIES, AND METHODS OF MAKING THE SAME
Beverages with improved particle suspension properties are disclose, along with methods of making the same. The beverages include a low-acyl gellan gum and insoluble particles. The low- acyl gellan gum undergoes a gel transition that provides adequate gelation to maintain the particles in suspension...
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| creator | XU, LIANGJI BUCHHEIT, JAMES BRIMMER, KAREN CHRISTMAN, ABBY WERTZ, CAITLIN |
| description | Beverages with improved particle suspension properties are disclose, along with methods of making the same. The beverages include a low-acyl gellan gum and insoluble particles. The low- acyl gellan gum undergoes a gel transition that provides adequate gelation to maintain the particles in suspension. The low-acyl gellan gum undergoes the gel transition below a threshold above which the particles and/or a gelled portion of the gum would rise to the top of the beverage via bubbles moving upward through the beverage.
L'invention concerne des boissons ayant des propriétés de suspension de particules améliorées, ainsi que des procédés de fabrication associés. Les boissons comprennent une gomme gellane à faible teneur en acyle et des particules insolubles. La gomme gellane à faible teneur en acyle subit une transition à l'état de gel qui assure une gélification adéquate pour maintenir les particules en suspension. La gomme gellane à faible teneur en acyle subit la transition à l'état de gel au-dessous d'un seuil au-dessus duquel les particules et/ou une partie gélifiée de la gomme remontent à la surface de la boisson par l'intermédiaire de bulles se déplaçant vers le haut à travers la boisson. |
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L'invention concerne des boissons ayant des propriétés de suspension de particules améliorées, ainsi que des procédés de fabrication associés. Les boissons comprennent une gomme gellane à faible teneur en acyle et des particules insolubles. La gomme gellane à faible teneur en acyle subit une transition à l'état de gel qui assure une gélification adéquate pour maintenir les particules en suspension. La gomme gellane à faible teneur en acyle subit la transition à l'état de gel au-dessous d'un seuil au-dessus duquel les particules et/ou une partie gélifiée de la gomme remontent à la surface de la boisson par l'intermédiaire de bulles se déplaçant vers le haut à travers la boisson.</description><language>eng ; fre</language><subject>CHEMISTRY ; COMPOSITIONS BASED THEREON ; DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE ; DERIVATIVES THEREOF ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; MAKING THEREOF ; METALLURGY ; MILK OR CHEESE SUBSTITUTES ; ORGANIC MACROMOLECULAR COMPOUNDS ; POLYSACCHARIDES ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; THEIR PREPARATION OR CHEMICAL WORKING-UP ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2021</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20210422&DB=EPODOC&CC=CA&NR=3157943A1$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25563,76418</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20210422&DB=EPODOC&CC=CA&NR=3157943A1$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>XU, LIANGJI</creatorcontrib><creatorcontrib>BUCHHEIT, JAMES</creatorcontrib><creatorcontrib>BRIMMER, KAREN</creatorcontrib><creatorcontrib>CHRISTMAN, ABBY</creatorcontrib><creatorcontrib>WERTZ, CAITLIN</creatorcontrib><title>BEVERAGES WITH IMPROVED PARTICLE SUSPENSION PROPERTIES, AND METHODS OF MAKING THE SAME</title><description>Beverages with improved particle suspension properties are disclose, along with methods of making the same. The beverages include a low-acyl gellan gum and insoluble particles. The low- acyl gellan gum undergoes a gel transition that provides adequate gelation to maintain the particles in suspension. The low-acyl gellan gum undergoes the gel transition below a threshold above which the particles and/or a gelled portion of the gum would rise to the top of the beverage via bubbles moving upward through the beverage.
L'invention concerne des boissons ayant des propriétés de suspension de particules améliorées, ainsi que des procédés de fabrication associés. Les boissons comprennent une gomme gellane à faible teneur en acyle et des particules insolubles. La gomme gellane à faible teneur en acyle subit une transition à l'état de gel qui assure une gélification adéquate pour maintenir les particules en suspension. La gomme gellane à faible teneur en acyle subit la transition à l'état de gel au-dessous d'un seuil au-dessus duquel les particules et/ou une partie gélifiée de la gomme remontent à la surface de la boisson par l'intermédiaire de bulles se déplaçant vers le haut à travers la boisson.</description><subject>CHEMISTRY</subject><subject>COMPOSITIONS BASED THEREON</subject><subject>DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE</subject><subject>DERIVATIVES THEREOF</subject><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>MAKING THEREOF</subject><subject>METALLURGY</subject><subject>MILK OR CHEESE SUBSTITUTES</subject><subject>ORGANIC MACROMOLECULAR COMPOUNDS</subject><subject>POLYSACCHARIDES</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>THEIR PREPARATION OR CHEMICAL WORKING-UP</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2021</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNqNi70KwjAURrM4iPoO9wF0KFHE8ZrcNkHzQ5LGsRSJk2ihvj9m8AGcPjjnfEuWz5QpYEcRbjop0MYHl0mCx5C0uBLEPnqyUTsLVXmqmOIW0EowlJSTEVwLBi_adpBUPaChNVs8xudcNr9dMWgpCbUr03so8zTey6t8BoG8ORxPe44N_yP5AkFgMDc</recordid><startdate>20210422</startdate><enddate>20210422</enddate><creator>XU, LIANGJI</creator><creator>BUCHHEIT, JAMES</creator><creator>BRIMMER, KAREN</creator><creator>CHRISTMAN, ABBY</creator><creator>WERTZ, CAITLIN</creator><scope>EVB</scope></search><sort><creationdate>20210422</creationdate><title>BEVERAGES WITH IMPROVED PARTICLE SUSPENSION PROPERTIES, AND METHODS OF MAKING THE SAME</title><author>XU, LIANGJI ; BUCHHEIT, JAMES ; BRIMMER, KAREN ; CHRISTMAN, ABBY ; WERTZ, CAITLIN</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_CA3157943A13</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; fre</language><creationdate>2021</creationdate><topic>CHEMISTRY</topic><topic>COMPOSITIONS BASED THEREON</topic><topic>DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE</topic><topic>DERIVATIVES THEREOF</topic><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>MAKING THEREOF</topic><topic>METALLURGY</topic><topic>MILK OR CHEESE SUBSTITUTES</topic><topic>ORGANIC MACROMOLECULAR COMPOUNDS</topic><topic>POLYSACCHARIDES</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>THEIR PREPARATION OR CHEMICAL WORKING-UP</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>XU, LIANGJI</creatorcontrib><creatorcontrib>BUCHHEIT, JAMES</creatorcontrib><creatorcontrib>BRIMMER, KAREN</creatorcontrib><creatorcontrib>CHRISTMAN, ABBY</creatorcontrib><creatorcontrib>WERTZ, CAITLIN</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>XU, LIANGJI</au><au>BUCHHEIT, JAMES</au><au>BRIMMER, KAREN</au><au>CHRISTMAN, ABBY</au><au>WERTZ, CAITLIN</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>BEVERAGES WITH IMPROVED PARTICLE SUSPENSION PROPERTIES, AND METHODS OF MAKING THE SAME</title><date>2021-04-22</date><risdate>2021</risdate><abstract>Beverages with improved particle suspension properties are disclose, along with methods of making the same. The beverages include a low-acyl gellan gum and insoluble particles. The low- acyl gellan gum undergoes a gel transition that provides adequate gelation to maintain the particles in suspension. The low-acyl gellan gum undergoes the gel transition below a threshold above which the particles and/or a gelled portion of the gum would rise to the top of the beverage via bubbles moving upward through the beverage.
L'invention concerne des boissons ayant des propriétés de suspension de particules améliorées, ainsi que des procédés de fabrication associés. Les boissons comprennent une gomme gellane à faible teneur en acyle et des particules insolubles. La gomme gellane à faible teneur en acyle subit une transition à l'état de gel qui assure une gélification adéquate pour maintenir les particules en suspension. La gomme gellane à faible teneur en acyle subit la transition à l'état de gel au-dessous d'un seuil au-dessus duquel les particules et/ou une partie gélifiée de la gomme remontent à la surface de la boisson par l'intermédiaire de bulles se déplaçant vers le haut à travers la boisson.</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | CHEMISTRY COMPOSITIONS BASED THEREON DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE DERIVATIVES THEREOF FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES MAKING THEREOF METALLURGY MILK OR CHEESE SUBSTITUTES ORGANIC MACROMOLECULAR COMPOUNDS POLYSACCHARIDES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR CHEMICAL WORKING-UP THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | BEVERAGES WITH IMPROVED PARTICLE SUSPENSION PROPERTIES, AND METHODS OF MAKING THE SAME |
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