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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

Inactive Publication Date: 2018-04-17
LEPRINO FOODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, using low-fat or no-fat milk protein concentrates to replace milkfat and vegetable oils in creamers often creates the same problems of low water solubility and high lactose levels as the original creamer made from powdered cream and sugar

Method used

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  • Micellar casein for coffee creamers and other dairy products
  • Micellar casein for coffee creamers and other dairy products
  • Micellar casein for coffee creamers and other dairy products

Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0083] The nutritional composition in the form of coffee creamer was evaluated for stability in beverages (in particular in coffee), whitening capacity, acidity stability, viscosity stability and particle size over a period of 0 to 8 weeks. The coffee creamers analyzed included a control creamer prepared without micellar casein (i.e., sodium caseinate only) as well as a reduced level of micellar casein (which also resulted in an overall decrease in protein levels in the creamer) instead of casein. A range of creamers with protein salts. Except for the control and commercial coffee creamers, none of the creamers analyzed contained sodium caseinate. The analyzed coffee creamers are described in more detail below.

[0084] Tested sample coffee creamer

[0085] A liquid coffee creamer was prepared according to method 400 described above, wherein the casein compound was sodium caseinate (control) or natural micellar casein at the specified weight percent of sodium caseinate use...

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PUM

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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.

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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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C11/04A23J1/20A23J1/22A23J3/10
CPCA23C1/14A23C9/1422A23C11/04A23C11/08A23J1/202A23V2002/00A23L33/19A23V2250/18A23V2250/24A23V2250/54246A23V2250/60A23L33/115A23L33/16A23L33/10
Inventor 理查德·K·梅里尔李建才
Owner LEPRINO FOODS
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