Micellar casein for coffee creamers and other dairy products

A casein and micelle technology, applied in other dairy products, milk protein components, milk preparations, etc., can solve the problems of low water solubility and high lactose, and achieve the effect of good taste and taste
CN107920544AInactive Publication Date: 2018-04-17LEPRINO FOODS
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
LEPRINO FOODS
Publication Date
2018-04-17
Estimated Expiration
Not applicable · inactive patent

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Abstract

Nutritional compositions are described that include a casein compound that includes micellar casein, a vegetable oil, a sweetener, and an acidity regulator, among other ingredients. The nutritional compositions may be used as beverage creamers, such as coffee creamers. Also described are methods of making nutritional compounds that include micellar casein.
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Description

Background technique

[0001] Coffee creamer (also known as coffee mate) was first commercialized in the 1950s as a longer-lasting, shelf-stable alternative to cream and sugar. Those original creamers were basically powdered cream and sugar made by heating and removing the water from the cream. While powdered cream and sugar are less prone to spoilage than liquid cream, it is less soluble in hot coffee or tea due to the high concentration of milk protein and milk fat. It also contains a lot of lactose.

[0002] It was later found that the poor solubility of creamers made with powdered cream and sugar could be overcome by substituting vegetable oil for milk fat and reducing the amount of egg whites. However, substituting vegetable oil for milk fat and some protein creates new challenges for maintaining creamer homogenization (ie preventing separation of vegetable oil and water phase components). For liquid creamers, this means preventing the oil and water in the creamer from s...

Claims

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