Federico Miguel Harte,Michelle Tran,John Coupland,Robert Roberts,Greg Ziegler
申请号：
US16295749
公开号：
US20190274331A1
申请日:
2019.03.07
申请国别(地区):
US
年份:
2019
代理人:
摘要：
Compositions and methods that relate to improved chocolate milk are provided. The chocolate milk may be shelf stable and k-carrageenan free. The chocolate milk does not undergo visually detectable phase separation for at least 7 days. The chocolate milk that does not undergo the visually detectable phase separation contains from 1%-10% micellar casein w/v. Methods for preparing shelf stable k-carrageenan free chocolate milk are also provided and include mixing cocoa powder, sugar, milk, and micellar casein to obtain a mixture, and optionally heating and homogenizing the mixture, and subsequently subjecting the mixture to High Pressure Jet Processing (HPJ) or high pressure homogenization of at least 300 MPa, thereby producing the shelf table k-carrageenan free chocolate milk. The shelf stable k-carrageenan free chocolate milk of produced using such a method may be refrigerated temperature for at least 14 days, and does not undergo detectable phase separation for at least 14 days.
