Note: Descriptions are shown in the official language in which they were submitted.
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The present invention relates to flavours for use
in milk drinks and non-curdled milk products. Natural
fruit juices cannot be used to flavour milk drinks, milk
puddings, ice creams and similar non-curdled milk products,
because they tend to cause curdling of the milk. Partly
`- for this reason and also from choice it has been the
practice in the past to flavour non-curdled milk products
with artificial flavourings, which are substantially free
from acid tasting components, and which do not curdle milk.
However in many instances products containing such
artificial flavours have had an insipid, mawkish or
unnatural character.
We have now discovered novel artificial flavours
for milk drinks which do not curdle milk but which provide
a more natural flavour than has been available hitherto,
and which include acid tasting components. We have discov- ;
ered that artiicial flavourings ior non-curdled milk
products may be enhanced by the addition of certain acids,
without curdling the milk, provided that sufficient of a
water soluble salt of any of the acids is also included to
buffer the pH of the product to a value between 5.3 and 6.7.
Since curdling of milk essentially involves the coagulation
o~ milk protein, which occurs theoretically at a pH of 4.6,
it is surprising that such a high pH is required, moreover
it is unexpected that a satisfactory acid enhancement of
flavour is possible at such pH levelsO
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Our invention therefore provides an uncurdled milk
product comprising, an effective amount of a~ arti-ficial
flavouring which is compatible with the uncurdled milk, from
0.10 to 0.5~ w/v total of free phosphoric, lactic, ascorbic
or a polycarboxylic acid permissible for food use and
sufficient of a water soluble salt of any of the aforesaid
acids, which is permissible for food use, to buffer the pH
of the composition at a pH value of from 5.3 to 6.7.
The artificial flavouring may be, for example, any -
of those hitherto employed for flavouring uncurdled milk
products. Many such compositions are available commercially
or are known to those skilled in the art. The flavouring
must o~ course, be one which is permitted for use under the
applicabl~ regulations. The invention is particularly appli-
cable to fruit flavours, especially such naturally, highly
acidic flavours as orange, lemon, lime or grapefruit, or to
such naturally acidic flavours as strawberry, raspberry,
blackberry or black-currant. The invention, surprisingly,
also enhances such naturally relatively non-acidic fla~ourings
as banana, and may also be used in conjunction with non-fruit
flavours such as ginger and cola, which have a sweet or
fruity character.
` The term "artificial" denotes a material which is
not wholly natural. The artifical flavouring may comprise
extracts of natural origin and/or synthetic substances and
may also be used in conjunction with some natural flavour,
such as fruit juices.
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The artificial flavouring apart from the aforesaid
acid is preferably substantially free from acidic or acid
tasting components.
The amount of the artificial flavouring is variable
within extremely wide limits, depending on the particular
substances involved. Some flavourings may be effective in
amounts of a few part per million while others may be
required in proportions of several percent. The lower
limit is the smallest amount at which the flavour is
detectable in the product r the optimum amount and the
upper limit are set, in practice, largely by aesthetic
considerations and are thus a matter of individual taste,
subject to food regulations, although, technically, there
is no reason why the flavouring should not be present in
proportions up to the limits of co~mpatability with the
product.
The acid is preferably a polycarboxylic acid which
is permitted for food use. The list of permitted acids
` varies to some extent from country to country and from time
to time, but subject to that limitation the acid may
typically be a di-, tri- or other poly-carboxylic acid such
as, for example, citric, tartaric, malic, ascorbic, adipic,
succinic or fumaric acids~ lactic acid or an inorganic
acid such as phosphoric acid. Mixtures of acids may be
employed.
The preferred choice of acid will be determined in
each case by the flavour effect desired. For example citric
acid will be a preferred ingredient in the case of lemon
or orange flavours, tartaric in ginger bear or ginger ale
flavours and phosphoric acid with colas. The total amount
of free acid in the product is from 0~10 to 0.50~ w/~
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preferably from O.lS to 0.28~. The optimum proportion will
vary according to the flavour to be simulated. Thus banana
flavours will be best enhanced ~y amounts of acid in the
lower part of the preferred range, whereas orange or lemon
flavours will require amounts in the upper part of the range.
` The salt may be any permissible, non-toxic, water-
soluble salt of any one or more of the aforementioned acids
which is capable of buffering in the desired pH range.
Preferably it is a sodium or potassium salt. The salt is
conveniently a salt of the same acid which is present in
the free state, but may alternatively be a salt of a
different acid. The amount of the salt is sufficient to
buffer the pH to a value of from 5.3 to 6.7, preferably
5.5 to 6. This usually corresponds to a proportion of
salt in the product in the range 0.15 to 0.3% w/v, depending
upon the amount of acid present. While, subject to the
requirements of the pH range, and of the applicable food
regulations, amounts of the salt in excess of 0.3~ may be
employed, such large proportions are generally undesirable
on flavour grounds.
The pxoduct may also contain other ingredients.
Preferably sweeteners are present, especially sugars, e.g~,
sucxose, in any amount up to saturation, according to
taste. The product may also contain incidental ingredients
such as a colouring, antioxidants,
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antica~ing a~ents, emulsifie~s, and any inert carrier or
dissolved encapsulant material that may have been present
in the flavouring composition used to prepare the ~roduct.
The product may be a milk drink, skimmed milk,
cream, ice cream, milk pudding or other uncurdled milk product
i.e., a milk product in which the milk protein is dispersed
in the colloidal state and has not coagulated into curds.
Our invention also provides flavouring compositions
suitable for use in preparing the flavoured milk products.
The flavouring compositions of the invention comprise an
artificial flavouring which is compatible with uncurdled
milk products, a phosphoric, lactic, ascorbic or a polycar~
boxylic acid permissible for food use, and sufficient of a
salt of any of the aforesaid acids, which is permissible for
~ood use to buffer the pH of the composition, when dissolved
i.n the milk product, to a pH value of from 5.3 to 6.7.
Preferably the flavourin~ composition of the
invention also comprises a sweetener, such as sucrose, and
an edible carrier or diluent, which may be the same as the
sweetener or different.
The composition may desirably be a powder, comprising
the artificial flavour absorbed on a water-soluble particulate
carrier such as sugar, or encapsulated in a water-soluble
encapsulant such as a natural or chemically modified gum or
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starch, an alginate or protein. Typical encapsulants
include gum accacia and modified starch. A variety of
suitable encapsulated flavours are commercially available
or may readily be prepared, for example, by spray drying an
emulsion of the flavouring in an aqueous solution or
dispersion of encapsulating agent, usiny techniques well
known ~n the art. Such powder flavouring composition may
typically comprise a mixture of the encapsulated or absorbed
powdery flavour with the powdered acid and the salt.
Alternatively the flavouring composition may be a
concentratecl liquid solution comprising an edible solvent
which is compatible with milk, or an aqueous emulsion.
The relative proportions of the ingredients present
in the flavouring compositions of our invention may vary
within very wide limits according to the nature of the
flavouring ingredient and individual preference. The
proportions of acid to salt are fixed by the pH requirement,
while the proportion of the artificial flavour should be
such that when the composition is dissolved in milk in a
proportion sufficient to produce a concentration of free
acid between 0.10 and 0.S% w/v, the artificial flavouring
will be present in an effective amount.
The flavouring composition usually contains the
acid, the salt and artificial flavouring in a total propor-
tion of at least 1~ by wt., typically at least 2%, preferably -
at least 10~ e.g. 20 to 80~ by wto
In addition to the acid, salt, artificial ~;
flavouring and any sweetener, carrier, encapsulant or
soIvent, the composition may also contain colourin~
anticaking agents, emulsifier, or other incidental ingredients.
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The invention is illustrated by the following
examples, of which Examples 1 to 3 illustrate industrial
flavouring compositions and their use in preparing
commercial milk drinks and Example 4 illustrate a
flavouring composition for sale direct to the consumer.
EXAMPLE 1
A powdered flavouring composition was prepared
by mixing together the following ingredients
citric acid monohydrate 2.6 gm
trisodium citrate 2.8 gm
artificial powderea tangerine
flavour ~substantially free
from acids) 0.8 gm
icing sugar 3.8 gm
The flavouring composition was dissolved in 25
ml. watex at 65C and added with stirring to 1 litre of
milk at 10C. 50 grammes sucrose was dissolved in the
milk which was pasteurised at 72C for 15 seconds and
homogenised at 175 kg/cm2.
EXAMPLE 2 ;
Example 1 was repeated using the following
ingredients of the flavouring composition:-
malic acid 2.2 gm
trisodium citrate 2.5 gm `
encapsulated artificial
strawberry flavour
(substantially free from
ac.id) 0.5 gm
sucrose 4.8 gm
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EXAMPLE 3
Example 2 was repeated usi.ng a mixture of citric
and ascorbic acids in place of malic acid and an encapsulated
artificial pineapple flavour in place of the artificial
strawberry flavour.
EXAMPLE 4
The following ingredients were mixed:-
malic acid 2.2 gm
trisodium-citrate 2.5 gm
encapsulated artificial
strawberry flavour
tsubstantially free from
acid) 0.5 gm
sugar 54.8 gm
colour 0.5 gm
2 level teaspoons tl2 gm) of the flavouring composition
dissolved in a minimum amount of hot water was stirred
into a glass (6 fluid oz) of milk.
ExAMoeLE 5
The following ingredients were mixed - , :
Ascorbic Acid 1.19 gm
Sodium Ascorbate 0.11 gm
Vanillin 0.01 gm
Artificial Banana Flavour
(substantially free from
acid) 0.39 gm
Colour 0.15 gm .
Sugar 32.37 gm : `
The whole mixture was dissolved in 1 pint (568 ml~) of milk.
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EXAMPLE 6
The following ingredients were mixed.-
Ascorbic Acid 1.18 gm
Sodium Ascorbate 0~11 gm
Natural Ginger Beer Flavour
(substantially free from
acid) . 0.45 gm
Colour 0.14 gm
Sugar 32.37 gm
The whole mixture was dissolved in 1 pint (5~B ml.) of milk.
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