Low protein and protein-free extended shelf life (esl) and shelf-stable aseptic liquid creamers and process of making thereof

A protein-free and protein-free technology, used in dairy products, food preparation, cream substitutes, etc., can solve the problems of physical instability of emulsions and decreased whitening ability, and achieve good physical and chemical stability, high whitening ability, and easy dispersion. Effect

Inactive Publication Date: 2012-01-04
NESTEC SA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although brighteners such as TiO can be added 2 To compensate for the decline in whitening ability caused by fat reduction, but there will be solutions with the addition of TiO 2 Challenges with associated issues such as settling during storage, physical instability of emulsions and phase separation

Method used

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  • Low protein and protein-free extended shelf life (esl) and shelf-stable aseptic liquid creamers and process of making thereof
  • Low protein and protein-free extended shelf life (esl) and shelf-stable aseptic liquid creamers and process of making thereof
  • Low protein and protein-free extended shelf life (esl) and shelf-stable aseptic liquid creamers and process of making thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0057] 500 g of sucrose were mixed together with 20 g of kappa-carrageenan, 40 g of iota-carrageenan and 200 g of a 10:1 MCC / CMC mixture. The dry mixture was added to 60 kg of hot water (65-70°C) at about 75°C under high speed stirring. In addition, 300 g of disodium hydrogen phosphate and 100 g of sodium tripolyphosphate were added to the vessel with constant stirring.

[0058] 1 kg of sucrose, 500 g of titanium dioxide, 50 g of sodium caseinate, 5 g of coloring agent and 500 g of flavoring agent were mixed together. The dry mixture was added to the hot water vessel with stirring, along with the aforementioned stabilizers. After mixing for 5-10 minutes, add 120 g with continuous stirring and 300g Under vigorous stirring, 4 kg of vegetable oil were added, followed by 25 kg of sucrose. The liquid is then UHT treated at 143° C. for 5 seconds, homogenized at 180 / 40 bar, cooled and filled under aseptic conditions with the coffee whitener into cans, jugs or bags.

[0059] Th...

Embodiment 2

[0064] A coffee whitener was prepared as described in Example 1, but using 15 g of sodium tripolyphosphate instead of 100 g of sodium tripolyphosphate.

[0065] The product was stored at room temperature for 9 months. No emulsions, phase separations, gelling, settling, and virtually no viscosity changes were observed during storage. However, adding this physically stable whitener to hot coffee resulted in an unacceptable visual appearance, with phase separation, emulsion destabilization, feathering and TiO 2 settlement.

[0066] The mouthfeel of the coffee with added coffee whitener was judged by 6 untrained panelists, all found the product to be of good quality and good aroma, no off-taste or off-flavor, but unacceptable graininess (sandy) of).

Embodiment 3

[0068] A coffee whitener was prepared as described in Example 1, but using 1300 g of sodium tripolyphosphate instead of 100 g of sodium tripolyphosphate.

[0069] The product was stored at room temperature for 9 months. No emulsions, phase separations, gelling, settling, and virtually no viscosity changes were observed during storage. However, adding this physically stable whitener to hot coffee resulted in an unacceptable visual appearance with phase separation, emulsion destabilization, feathering and TiO2 in the whitened coffee. 2 settlement.

[0070] The mouthfeel of the coffee with added coffee whitener was judged by 6 untrained panelists, all found the product to be of good quality but with an unacceptable taste (bitterness) and also an unacceptable visual appearance (some flocculation occurred ).

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Abstract

The invention provides low protein and protein-free liquid creamer compositions, and processes for making them. The liquid creamer composition includes an emulsifying component comprising a combination of at least two low molecular weight emulsifiers; a hydrocolloid system comprising microcrystalline cellulose (MCC) / carboxymethylcellulose (CMC) / carrageenan; a chelating system comprising at least one chelating agent of an organic or inorganic acid or organic or inorganic acid salt; a buffer system comprising at least one buffering agent; and 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 vegetable oil content of about 0.1% to about 33 % by weight of the composition and a protein content of no more than 3% by weight of the composition. The composition is in the form of an aseptic liquid creamer that is shelf-stable for at least nine months, 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 stable systems and compositions of non-dairy, extended shelf life (ESL) and shelf-stable aseptically packaged liquid creamers, and methods of making them. Background of the invention [0002] Creamers, also known as whiteners, are widely used as whiteners for hot and cold beverages such as coffee, cocoa and tea. Creamer is also commonly used as a milk or cream substitute in powder or granular form, such as cereal. Creamers are available in different flavors to provide the desired mouthfeel, body and creamy texture. [0003] Creamer is available in liquid as well as powder form. However, creamers in powder form do not provide the impression of traditional dairy creamers. Also, powdered creamers can be difficult to dissolve when added to beverages such as coffee, which can result in a non-homogeneous beverage. [0004] Although dairy whiteners generally provide good mouthfeel, they are difficult for people with dai...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C11/00A23C11/04A23F5/24A23L1/0534A23L9/20A23L29/262
CPCA23C11/08A23C11/04A23V2002/00A23L1/0534A23L2/52A23C11/00A23L1/193A23L1/0532A23L29/256A23L29/262A23L9/22A23V2200/222A23V2200/214A23V2250/15A23V2250/51082A23V2250/51084A23V2250/02
Inventor A·A·舍尔G·纳波利塔诺L·J·埃里克森C·A·比森W·奥克塔维尔A·J·古铁雷斯
Owner NESTEC SA
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