Patent ID: 9173417
Filing Date: 2015-11-03
Classification: A23C,A23F

Abstract:
1. A blended dairy and coffee concentrate comprising: a total solids of about 30 percent or greater; a concentrated fluid dairy component having about 12 to about 20 percent total dairy solids including non-fat dairy solids with an amount of dairy proteins and an amount of lactose, the concentrated fluid dairy component having at least about 90 percent dairy protein based on the non-fat dairy solids and less than about 9 percent lactose based on the non-fat dairy solids; about 2 to about 6 percent coffee solids; an effective amount of a stabilizing salt so that the blended dairy and coffee concentrate is a pourable fluid after subjecting the blended dairy and coffee concentrate to heat treatment; and a ratio of the coffee solids to the stabilizing salt within a narrowing range from about 5.8:1 to about 3.3:1 at about 2 percent coffee solids, about 5.4:1 to about 3.4:1 at about 3 percent coffee solids, about 5.0:1 to about 3.5:1 at about 4 percent coffee solids, about 4.4:1 to about 3.6:1 at about 5 percent coffee solids, and about 4.8:1 to about 4.3:1 at about 6 percent coffee solids, and no glycerine, mono- or diglycerides, carrageenan, pectin or coffee aroma.