Milk beverages

Carmine extracted from cochineal insects is one of the most used natural colorings for beverages and other foods. Some representative articles refer to isolation and spectrometric analysis or the use of HPLC or capillary electrophoresis (CE) to separate and characterize all cochineal pigments. Its active ingredient, carminic acid, was quantified by rapid HPLC-DAD or fluorescence spectrometry. Carminic acid, used as an additive in milk beverages, was separated within 9 min using a high-efficiency CE separation at pH 10.0 after a previous polyamide column solid phase extraction (SPE), ... 

CONTENTS OF COLOURANTS DETERMINED IN COMMERCIAL MILK BEVERAGES... 

H.-Y. Huang, Y.-C. Shih and Y.-C. Chen, Determining eight colorants in milk beverages by capillary electrophoresis. J. Chromatogr.A, 959 (2002) 317-325. 

Migration of ethylbenzene Ifom polystyrene into various foods has been reported. The following ethylbenzene levels were found sour milk beverages, < 2.5-6 pg/L noodle soup, 15-21 pg/L noodle curry, 89-153 pg/kg and wantan soup 9-28 pg/L (ECETOC, 1986). Migration of ethylbenzene Ifom polystyrene containers into dairy products resulted in concentrations of ethylbenzene ranging from 2 to 4 pg/kg in yoghurt and 4 pg/kg for chocolate dessert (Ehret-Henry et al, 1994). 

Method for producing sour milk beverage Patent number RU2248711 (2005)... 

Nestl6 is the leading company in Soluble Coffee, Infant Nutrition, Confectionery, Dairy, Chocolate, Milk Beverage, Bottled Water and PetCare. We are number 2 in Ice Cream and Breakfast Cereals, and are globally present with the trademarks Nescafe, Nestle, Nestea, Maggi, Purina and Buitoni and give local flavor to our products. Other known Brands are, to mention only a few examples Thorny, Alete, Carnation, Perrier, Vittel, Friskies etc. 

Sampedro, R, Rodrigo, D., and Hendrickx, M. 2008. Inactivation kinetics of pectin methyl esterase under combined thermal high pressure treatment in an orange juice milk beverage. Journal of Food Engineering 86 133-139. 

The thickening of malted milk beverages is easily accomplished by rather low levels of pectin which can be mixed in previously with the malted milk powder. Pectin has been used to suspend solids in cocoa beverages. The emulsifying prop-... 

Milk beverages consist of fermented milk. They apparently are as old as the custom of herding. The reason for this early use of the custom of fermenting milk was to protect it from putrefaction. Milk well fermented by lactic acid organisms cannot be attacked immediately by proteolytic microorganisms. Also it was found that these fermented milks were healthful. 

Used in Milk beverages, imitation milk, liquid milk fortification, milk shakes... 

Rivas, A., Rodrigo, D., Company, B., Sampedro, F., and Rodrigo, M., 2007. Effects of pulsed electric fields on water-soluble vitamins and ACE inhibitory peptides added to a mixed orange juice and milk beverage. Food Chemistry. 104 1550-1559. 

Cocoa beverage -chocolate Chocolate, milk, beverage 6.10 [160]... 

The other phenolic compounds (mg 100 ml ) with high maximum values in nonalcoholic beverages were phlorin (3.0-10.8) and bergapten (0-1.9) in grapefruit pure juice, phlorin (9.1) in pummelo pure juice, anethole (0-6.7) and p-anisaldehyde (0-1.5) in fermel tea, phlorin (4.3) in lemon pure juice, phlorin (1.1-3.7) in blond orange pure juice, and 02 mers (2.2) in chocolate milk beverage. 

Cui, X.-H., Chen, S.-J., Wang, Y., Han, J.-R. (2013). Fermentation conditions of walnut milk beverage inoculated with kefir grains. LWT-Food Science and Technology, 50(1), 349-352. 

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