Soluble non-dairy creamer tablet surface-treated with carbohydrate

A carbohydrate and surface treatment technology, applied in dairy products, applications, milk substitutes, etc., can solve the problems of easy damage and difficult handling of non-dairy creamer tablets

Inactive Publication Date: 2014-08-20
NESTEC SA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, prior art non-dairy creamer tablets are difficult to handle and are very easily damaged

Method used

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  • Soluble non-dairy creamer tablet surface-treated with carbohydrate
  • Soluble non-dairy creamer tablet surface-treated with carbohydrate
  • Soluble non-dairy creamer tablet surface-treated with carbohydrate

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0063] Embodiment 1: the surface treatment of milk sheet

[0064] A carbohydrate solution was prepared for surface treatment of non-dairy creamer chips. Described carbohydrate solution is:

[0065] • A sucrose solution containing 50% dry matter sucrose.

[0066] • Maltodextrin solution containing 50% dry matter maltodextrin DE29.

[0067] Composition base powder:

[0068]

Base Powder A:

Base Powder B:

Matrix powder C:

maltodextrin

57

51

59

vegetable fat

34

35

33

caseinate

2.5

1.4

2.3

stabilizer

2.6

2.3

1.9

Emulsifier

0.5

1

0.5

sucrose

7

[0069] Table 1

[0070] Surface Treatment of Non-Dairy Creamer Chips with Sucrose

[0071] Non-dairy creamer tablets prepared from coffee whitener base A or B (Table 1, base powder A or B) were sprayed with a sucrose solution (50% dry matter sucrose) as shown in Table 2 below.

[0072] ...

Embodiment 2

[0090] Example 2: Friability Analysis of Non-Dairy Creamer Chips Surface-Treated with Carbohydrates

[0091]The friability analysis was performed on non-dairy creamer chips surface treated with carbohydrates prepared as in Example 1, Run 2 (Table 2b). As a reference, non-dairy creamer chips that were not surface treated with carbohydrates were also analyzed for friability. Table 4 below shows the results of the friability analysis.

[0092]

[0093] Matrix powder A

[0094] Table 4

[0095] The friability is mainly perceived during handling of the tablet, ie by touch.

[0096] It can be clearly seen that the non-dairy creamer flakes that were not surface treated with carbohydrates had a high friability of 19.7%. This is in contrast to the non-dairy creamer tablets surface treated with carbohydrates which had significantly reduced friability of 8.1% and 0.4%.

Embodiment 3

[0097] Example 3: Dissolution Analysis of Non-Dairy Creamer Tablets Surface Treated with Carbohydrates

[0098] The dissolution properties of non-dairy creamer tablets surface treated with carbohydrates prepared as described below were analyzed. This analysis was performed to ensure that surface treatment with carbohydrates did not adversely affect the non-dairy creamer tablets. Table 5 below shows the results.

[0099]

[0100] table 5

[0101] It can be clearly seen that the surface treatment of the non-dairy creamer tablets with carbohydrates has no adverse effect on the dissolution properties of the non-dairy creamer tablets. This is important because non-dairy creamer tablets surface treated with carbohydrates are used in the beverage industry where the dissolution rate of the non-dairy creamer tablets is very important.

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PUM

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Abstract

The present invention relates to a method for the manufacture of soluble non-dairy creamer tablets and in particular to non-dairy creamer tablets surface-treated with a carbohydrate. The invention also relates to the use of a concentrated carbohydrate solution to reduce a friability of a non-dairy creamer tablet. The soluble non-dairy creamer tablet surface- treated with the carbohydrate has applications in the beverage industry.

Description

field of invention [0001] The present invention relates to a method of making soluble non-dairy creamer tablets, in particular to soluble non-dairy creamer tablets surface treated with carbohydrates. Background of the invention [0002] Non-dairy creamer powders are widely used in beverages such as coffee and tea. Non-dairy creamer powder is used as a substitute for fresh milk in beverages. [0003] Non-dairy creamer powders have a long shelf life compared to fresh milk because most of the moisture used for microbial growth is removed. The removal of moisture produces a porous non-dairy creamer powder that is readily soluble in beverages. [0004] Non-dairy creamer powders are stored in containers and need to be spooned into beverages. A disadvantage of non-dairy creamer powders is that they are not easily transported and cannot be used in "on-the-go" situations. However, non-dairy creamer tablets address some of the disadvantages of non-dairy creamer powders. [0005] ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C11/00A23C11/08A23L1/00
CPCA23C11/08A23L1/0017A23L1/0047A23L1/0026A23P10/20A23P10/28A23P20/10A23C11/00
Inventor U·勒恩博格C·施米德P·策尔特纳
Owner NESTEC SA
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