Low protein and protein-free liquid, liquid concentrate and powder creamers. and process of making thereof

A protein and creamer technology, applied in dairy products, food science, cream substitutes, etc., can solve problems such as emulsion instability, difficult-to-pour products, and product creaming, and achieve good taste, good taste, and full consistency Effect

Inactive Publication Date: 2011-11-09
NESTEC SA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Additionally, competition between proteins and low molecular weight emulsifiers can lead to emulsion instability, resulting in product creaming
[0013] Another disadvantage of using proteins such as casein and sodium caseinate in creamers is clumping in ESL or sterile liquid creamers during storage
For example, when creamer is stored at refrigerated temperatures, room temperature, or elevated temperatures overnight, a "plug" can form, making pouring difficult and the product unusable

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0050] Corn steep liquor solids (1.2 kg) were dissolved in water at 180°F with vigorous stirring, and to this solution were added dipotassium phosphate (0.3 kg) and sodium citrate (0.3 kg). Oil (0.2 kg) was dissolved at 140°F and SMG (0.1 kg) was added to the liquefied oil with vigorous stirring. Add the oil / emulsifier mixture to the above corn steep liquor solution and mix with continuous agitation.

[0051] The resulting liquor was then heated at 180°F for 2 seconds at HTST and homogenized at 1000 / 500 psi. The resulting liquid concentrate is passed through a conventional spray dryer directly after heat treatment, and the dried creamer is collected in powder form.

[0052] Place product in an airtight container and store under ambient conditions. The organoleptic properties of the coffee with added coffee creamer were judged by six untrained panelists who found the product to have good mouthfeel, full body, smooth texture and good taste without off-flavor.

Embodiment 2

[0054] A coffee creamer was prepared as described in Example 1, but using 1 kg of SMG. The organoleptic properties of the coffee with added coffee creamer were judged by six untrained panelists who found the product to be unacceptable with an unpleasant mouthfeel and strong bitterness.

Embodiment 3

[0056] A coffee creamer was prepared as described in Example 1, but using 0.01 kg of SMG. The liquid mixture has poor emulsion stability prior to spray drying, leading to phase separation of the liquid concentrate. Due to the instability of the concentrate, it cannot be spray dried.

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PUM

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Abstract

The invention provides low protein and protein-free creamer compositions, and processes for making them. The creamer composition includes an emulsifying component of at least one emulsifier; a buffer system of at least one buffering agent; and a chelating system of at least one chelating agent of an organic acid or organic acid salt. The creamer optionally contains a whitening agent in an amount sufficient to provide additional whitening to an aqueous media to which the creamer is added. The composition has a fat or oil content of about 0.5% to about 50% by weight and a protein content of no more than 3% by weight. The creamer composition can be in the form of liquid, liquid concentrate or powder, and provides high whitening capacity and a pleasant mouth-feel with no discernable feathering or fat separation when added to aqueous media of beverages at different pHs, hardnesses and temperatures.

Description

field of invention [0001] The present invention relates to compositions for non-dairy, extended shelf life (ESL) and aseptically packaged liquid creamers, liquid creamer concentrates and powder creamers, and to methods of preparing them. Background of the invention [0002] Creamer is used as a whitener in hot and cold beverages such as coffee, cocoa and tea. Creamers are also used, for example, in powder or granule form as a milk or cream substitute, with cereal, or in cooking. Creamers are available in different flavors, often varying in desired qualities such as mouthfeel, consistency and texture. [0003] Creamer (or whitener) is available in liquid, liquid concentrate or powder form. Liquid and powder creamers are widely used in retail and food service applications. Liquid concentrates and powder creamers are also used as ingredients in liquid or powder beverages, or in dispersions. [0004] Fresh or frozen dairy creamers generally provide good mouthfeel, but they t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C11/00A23L2/02A23L2/38A23L9/20
CPCA23G1/56A23F3/14A23F5/40A23C11/10A23L2/38
Inventor C·A·比森K·R·艾里克森A·A·舍尔
Owner NESTEC SA
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