BEVERAGE WHITENING COMPOSITION AND METHOD

摘要

A beverage whitening composition for whitening coffee, tea or hot chocolate, is described. The composition replaces a selected fluid, such as partially skimmed milk or half-and-half cream, in a reduced volume while providing the same or a very similar whitening ability and taste as the selected fluid to be replaced, so as to be indiscernible to the consumer. The target volume for reduction is 45% to 95%. The composition is useful for replacing skim, 1%, 2%, whole milk, light cream, half-and-half cream or coffee cream in dispensers containing bags, to reduce frequency of bag replacement. The composition may be steamed and used to whiten a steamed milk beverage, such as a latte.

主权项

1. A beverage whitening composition for replacing a dairy fluid in a reduced amount, wherein:
the beverage to be whitened is coffee, tea, or hot chocolate; the dairy fluid to be replaced is milk or cream having a butter fat content (FFTBR) of from about 0.1% to about 20% wt/wt and a serum solids content (SFTBR) of from about 5% to about 10% wt/wt; and the reduced amount is a target volume (TV) of from about 45% to about 95% of the fluid to be replaced; said composition consisting of: (a) a water contributor selected from the group consisting of water, milk, cream, and combinations thereof; (b) a fat contributor selected from the group consisting of butter, anhydrous milk fat, milk, cream, and combinations thereof; (c) serum solids; and (d) optionally a stabilizer;wherein:the total butter fat content of the composition (FT) is:FT=FFTBR×100TV;andthe total serum solids content of the composition (ST) is:ST=SFTBR×100TV.