Cold-soluble non-dairy creamer powder

Abstract

A non-dairy creamer powder is provided comprising: (i) 25 to 55 wt% of a fat blend based on the total weight of the creamer powder, (ii) a dried glucose syrup, and (iii) an emulsion stabilizer system, wherein the fat blend comprises 48 to 62 wt% of high oleic sunflower oil (HOSO) based on the total weight of the fat blend, and the balance is coconut oil, wherein the HOSO has a C18:1 content of at least 75 wt% based on the total weight of the HOSO.

Description

[0001] This invention relates to a non-dairy creamer powder, and more particularly to a powder with good cold water solubility. This allows for the provision of cold dairy beverages, such as iced lattes, reconstituted from the powder composition.

[0002] Non-dairy creamer is well known in the art. A non-dairy creamer composition is a whitening composition suitable for beverages such as tea or coffee. It is used as a substitute for milk or cream, which would otherwise be used in such beverages. Non-dairy creamer can be in the form of a dry powder or liquid composition and has a whitening effect when reconstituted in water or a beverage. This is a result of the dispersion of fine fat droplets from the non-dairy creamer, which diffract light reflected from the beverage.

[0003] A range of creamer concentrates are known for dispensing from beverage pouches and cartridges. These are preferably concentrates or powders, allowing for the delivery of small volumes, while larger quantities of milk-based beverages can be achieved through dilution and / or dispersion upon reconstitution with water. Given the limited solubility of such powders, the range of beverages available is generally limited to those that can be reconstituted with hot water.

[0004] EP0923301 discloses a powdered creamer composed of agglomerated creamer particles. The creamer particles are composed of sweeteners, water-dispersible or water-soluble proteins, and edible oils with a melting point below 10°C. The powdered creamer is soluble in cold water.

[0005] JPS5820578 discloses a method for producing easily cold-water-dispersible whole milk powder, wherein a fat or oil of medium-chain triglycerides is used as part of the fat phase of the dried powder.

[0006] JPS59118043 discloses a cold water-soluble powdered butter containing vegetable oil with an iodine value of 86 to 95 and a melting point of 20°C or lower as an oil component. The oil component can be rapeseed oil, soybean oil, corn oil, rice bran oil, sunflower oil, safflower oil, etc.

[0007] EP1791438 and EP1639899 relate to compositions suitable as foaming agents or top-layer ingredients for food products, particularly compositions for cold drinks, and methods for preparing such compositions. Specifically, this disclosure relates to a powdered, cold water-soluble / dispersible foaming composition having particles comprising a mixture of a water-soluble / dispersible foam stabilizer and a medium-chain triglyceride oil.

[0008] KR1020130112972 discloses a low-calorie, cold-water-soluble creamer containing sugar alcohols and low-melting-point vegetable oils.

[0009] US6426110 discloses a composition for creamer powder comprising about 40% to about 60% by weight of water-soluble protein, edible fat, at least one emulsifier, at least one stabilizer, and less than 5% by weight of carbohydrates. The creamer powder composition can be dispersed in a hot-water-based or cold-water-based liquid. The low-carbohydrate, high-protein creamer powder can be used to prepare nutritious low-carbohydrate foods.

[0010] JP1986074538 discloses fats and oils for use in fat-containing powders that are readily soluble in cold water. The fats and oils are produced by transesterification of medium-chain saturated fatty acids with vegetable oils.

[0011] US6589586 discloses a powdered creamer that is soluble in cold water down to the freezing point of the solution.

[0012] WO2020 / 095663 discloses a cold water-soluble emulsified powder, characterized in that at least a portion of the surface of the emulsified powder is coated with a mixture of edible oil and fat with diglyceride monooleate.

[0013] The object of this invention is to provide a creamer powder with improved cold solubility, enabling home consumers to produce cold drinks such as iced lattes, and ideally, a creamer powder optimized for the space constraints of a single serving container, or at least to solve the problems associated with it in the prior art, or to provide a commercially viable alternative.

[0014] Therefore, the present invention provides a non-dairy creamer powder comprising: (i) 25% to 55% by weight of fat blend based on the total weight of creamer powder. (ii) dried glucose syrup, and (iii) Emulsion stabilizer system The fat blend comprises 48% to 62% by weight of high-oleic sunflower oil (HOSO) based on the total weight of the fat blend, with the balance being coconut oil. HOSO has a C18:1 content of at least 75% by weight based on the total weight of HOSO.

[0015] This disclosure will now be described further. In the following paragraphs, the different aspects / implementations of this disclosure are defined in more detail. Unless expressly stated to the contrary, each aspect / implementation so defined may be combined with any one or more other aspects / implementations. In particular, any feature indicated as preferred or advantageous may be combined with any other one or more features indicated as preferred or advantageous. It is intended that features disclosed concerning a product may be combined with those disclosed concerning a method, and vice versa.

[0016] This invention relates to a creamer powder. The creamer powder is a powder composition that, when reconstituted with water, provides an opaque beverage, and is typically white and milk-like. The creamer powder is a dry particulate matter. The powder can be, for example, a spray-dried powder, or it can be further agglomerated to improve solubility properties. Preferably, the creamer powder has a particle size distribution (e.g., measured by Helos dry laser diffraction) of x50 of 80µm to 300µm, preferably 200µm to 250µm. The x90 of the powder can be 200µm to 650µm, preferably less than 500µm, preferably 350µm to 450µm. The bulk density of the powder can be 500g / L to 700g / L, preferably 550g / L to 650g / L.

[0017] The creamer powder disclosed herein is a non-dairy creamer powder. That is, the creamer powder does not contain any milk fat. This differs from dairy creamer compositions that contain milk fat and are preferably based on milk fat. Milk fat is fat derived from milk, and therefore encompasses the entire range of milk, cream, and butter-type products. However, to avoid confusion, non-dairy creamers may still contain sodium caseinate, where caseinate may be of milk origin.

[0018] Typically, creamer is made from hydrogenated vegetable fats or milk fats with a high saturated fat content. These fats do not dissolve well in cold water due to their high melting point, and therefore creamer is generally limited to hot beverages. Using oils high in unsaturated fats overcomes this problem because these oils have lower melting points. However, unsaturated fats are more unstable and prone to oxidation, so they are generally avoided. The inventors have now shown that oils with a high oleic acid content, present in high levels within creamer, can be used without oxidation and stability issues.

[0019] Specifically, in their non-dairy creamer development laboratory experiments, the inventors discovered that non-dairy creamer made from refined coconut oil can dissolve in room temperature water (approximately 25°C). Individually, they refrigerated a range of oils and found that sunflower oil, with its high oleic acid content, did not solidify regardless of how long it was refrigerated at 4°C. However, they found that the flavor associated with using HOSO was an undesirable "vegetarian" flavor. The inventors discovered that they could achieve a specific balance to resolve this issue without compromising cold solubility and simultaneously avoiding stability problems.

[0020] The non-dairy creamer powder contains a fat blend of 25% to 55% by weight based on the total weight of the creamer powder. Preferably, the fat blend is present in an amount of 30% to 52% by weight of the non-dairy creamer powder, and more preferably at least 45% by weight, more preferably 47% to 50% by weight. Typically, creamer has a fat content of about 30%. Using a higher fat content is advantageous, allowing less creamer to be used in application—this is particularly critical for use in single-serving containers where space is significantly limited. However, a high fat level of about 50% is more difficult to stabilize in emulsion systems. The inventors have now shown that high oil levels in emulsions can also be stabilized without the need for milk proteins typically used in creamer.

[0021] The fat blend comprises 48% to 62% by weight, preferably 50% to 60% by weight, of high-oleic sunflower oil (HOSO) based on the total weight of the fat blend. The HOSO has a C18:1 content of at least 75% by weight (at least 85% by weight in some embodiments) based on the total weight of the HOSO. The inventors have discovered that, in particular, if the oleic acid (C18:1) content of the fat blend in the creamer is sufficiently high, the creamer will dissolve readily in cold water, and a good foam layer can be observed.

[0022] Other high-oleic oils are available, such as high-oleic peanut oil and high-oleic canola oil. The inventors have found that while these can be used as a base for cold-soluble creamers, their distinctive vegetal flavors (peanut and canola notes) can significantly interfere with the flavor of the creamer in coffee, resulting in an odd taste. Therefore, the inventors have determined that the use of HOSO is crucial.

[0023] The remainder of the fat blend is coconut oil. That is, the fat blend (and therefore the entire powder) contains no other fats, including any milk or vegetable fats. The use of coconut oil helps to provide a good milky texture and helps to address product stability. Preferably, the coconut oil includes hydrogenated coconut oil and / or refined coconut oil. Both forms of coconut oil have the advantage of a neutral flavor. Hydrogenated CNO oil has the advantage of being the most stable to oxidation due to the hydrogenation process. While RCNO is less unstable than HCNO (although significantly more stable than HOSO), its advantage lies in its higher level of unsaturated fats, making it healthier. Preferably, the coconut oil has not undergone esterification or any further such treatment.

[0024] Non-dairy creamer powder contains dried glucose syrup. This term is used to avoid any confusion because the product is a dried powder and because the ingredient used is "syrup," but the specific properties of glucose syrup are also more complex than glucose alone. This is because glucose syrup contains a series of longer glucose-containing sugars and other polysaccharides. Preferably, the dried glucose syrup is present in 35% to 65% by weight of the total creamer powder. When the creamer has a higher fat content (such as 45% to 55% by weight), preferably, the dried glucose syrup is 35% to 45% by weight. When the creamer has a lower fat content (such as 30% to 40% by weight), preferably, the dried glucose syrup is 45% to 60% by weight. Those skilled in the art will readily determine that the creamer is based on a dried glucose syrup ingredient.

[0025] The non-dairy creamer powder contains an emulsion stabilizer system. Preferably, the emulsion stabilizer system comprises 2% to 10% by weight of the total creamer powder. Preferably, the emulsion stabilizer system comprises one or more of the following: lecithin, gum arabic, modified starch, E471 (monoglycerides and diglycerides of fatty acids, such as glyceryl monostearate, glyceryl distearate, also known as "distilled monoglycerides" or DMG), E481 (sodium stearoyl lactylate), DKP (dipotassium hydrogen phosphate), and SHMP (sodium hexametaphosphate). These components help stabilize the emulsion of the powder before drying and in the final beverage, and contribute to the stability of the fat blend.

[0026] Preferably, the emulsion stabilizer system contains 0.5% to 2% by weight, preferably 0.75% to 1.5% by weight, of E471 based on the total weight of the creamer powder. As shown in the example, this is ideal for masking plant flavors and improving product stability.

[0027] Dipotassium hydrogen phosphate (DKP) is an ideal additive for the stability of creamer. The role of phosphate in the formulation is to buffer the system to protect proteins from pH changes, especially when coffee is added. Adding too much phosphate to the formulated product will affect the solubility of the sample in cold water, especially when the formulation contains additives such as starch. If the amount of phosphate added is too low, the sample may not be stable enough and its appearance may be poor. The inventors have optimized the amount of phosphate to find a relatively suitable amount. Preferably, DKP is present in an amount of 0.5% to 2% by weight. Preferably, the emulsion stabilizer system contains E481 and / or DKP, and preferably both.

[0028] This emulsion, especially when it has a high fat content such as about 50% by weight, can be stabilized with sodium caseinate, N-osa starch (starch granules modified by dicarboxylic acid esterification to obtain octenyl succinic anhydride), or gum arabic fiber (fiber from the gum arabic tree). Adding too much modified starch (N-osa starch) to the formulation will affect the solubility of the sample in cold water. Ideally, each of these should be used in combination with E481, then the high fat content can be particularly stabilized.

[0029] Preferably, the emulsion stabilizer system comprises gum arabic fibers. Preferably, the emulsion stabilizer system comprises N-osa starch. Preferably, the composition comprises less than 10% by weight, and more preferably 1% to 8% by weight of N-osa starch and / or gum arabic fibers. When the creamer composition contains N-osa starch to stabilize the emulsion, less need is required for phosphate components such as DKP to protect the protein, although they can still contribute to flavor because N-osa works at a lower pH than the protein, so the product may taste overly acidic. Therefore, a blend of N-osa starch and DKP is preferred.

[0030] Preferably, the non-dairy creamer powder also contains up to 8% by weight of a protein source, preferably 1% to 5% by weight, preferably wherein the protein source comprises or consists of sodium caseinate. Sodium caseinate contains proteins that are typically derived from milk. However, as discussed above, it does not contain natural milk proteins because they are denatured during salt formation. Sodium caseinate is a well-known ingredient used as a stabilizer and protein supplement. Typically, sodium caseinate is obtained by acidifying milk, forming curd, washing, and drying to produce acidic casein. Sodium caseinate is produced during the neutralization of the obtained curd. In addition, dried acidic casein can be used as a starting material. Currently, spray drying and extrusion are also widely used to obtain sodium caseinate. Sodium caseinate is sufficiently soluble for use in the cold-soluble powder of the present invention.

[0031] The form of the powder can vary. Preferably, the creamer powder is homogeneous, and more preferably spray-dried. Preferably, the powder is spray-dried.

[0032] Prior to spray drying, a composition comprising the ingredients discussed herein is prepared, and these ingredients are then homogenized. Homogenization is preferably performed in a two-stage process, and such systems are well known in the art. Importantly, the homogenized mixture exhibits a fine dispersion of the fatty component to ensure the formation of a stable emulsion. Preferably, the homogenized mixture has a fatty droplet size D50 of less than 2 µm, and more preferably less than 1 µm. Preferably, the particle size distribution (PSD) is unimodal.

[0033] Prior to the spray drying step, it is desirable to set the solids content of the homogenized mixture to ensure efficient spray drying. If the solids content is too high, the process may not produce the desired powder. If the solids content is too low, the process incurs high energy costs due to the amount of water to be removed. Preferably, the solids content of the mixture before spray drying is >45% by weight, preferably 55% by weight, and most preferably 60% by weight. Solids content above 65% may make drying difficult.

[0034] Spray drying is a well-known technique in the art. Preferably, spray drying is carried out at a temperature of at least 60°C, preferably 90°C to 105°C, but excessively high temperatures can be avoided to prevent product combustion. A spray pressure exceeding 5 bar is ideal.

[0035] According to another aspect, a composition for forming a beverage is provided, the composition comprising a non-dairy creamer as described herein and one or more beverage powders selected from the group consisting of coffee, tea, cocoa, chocolate, sugar, maltodextrin powder, or plant-based powders. Examples of plant-based powders include cereal powders, such as oat powder, and nut powders, such as almond powder.

[0036] According to another aspect, a beverage container is provided that contains non-dairy creamer powder or composition as described herein.

[0037] Preferably, the beverage container is a single-serving container, preferably a cartridge, pouch, or strip packaging. A single-serving container is one containing only enough powder to reconstitute a milk beverage in one serving of water, typically 150 mL to 320 mL, preferably 150 mL to 250 mL. Examples of single-serving containers include strip packaging and pouches (torn open by the consumer), and beverage cartridges for dispensing beverages from a beverage preparation machine. The requirement that the container be single-serving excludes multi-serving containers, such as multi-serving powder containers or certain vending machine arrangements. In multi-serving arrangements, better whitening can be achieved by dispensing more powder, which is not an option within the constraints of a single-serving arrangement (25 g–35 g).

[0038] According to another aspect, a method for forming a beverage is provided, the method comprising contacting a non-dairy creamer or composition as described herein with a beverage medium, preferably water, and preferably wherein the medium has a temperature of less than 30°C, preferably less than 10°C, and optionally further in the presence of ice.

[0039] Preferably, the non-dairy creamer or composition is provided in a beverage container, and the beverage is formed by dispensing the non-dairy creamer or composition from the beverage container using a beverage medium. In beverage cartridges, the ability of the powder to be dispensed from the container is critical, and therefore the ability to include a smaller volume of ingredients to improve mixing and dispersion may be essential.

[0040] Example The invention will now be further described with reference to the following non-limiting examples.

[0041] Creamer formulations were prepared based on the following formula. Amounts have been rounded, but total 100% by weight in the complete formulation.

[0042] Basic recipe: Fat blend approximately 30% by weight Glucose approximately 60% by weight Sodium caseinate approximately 2% by weight The stabilizer system is approximately 3% by weight. E471 is approximately 1% by weight, if present. Water approximately 3% by weight The cold water solubility of creamer was tested by reconstitution with coffee powder in water at 10°C. Taste tests were then conducted on these cold coffee beverages.

[0043] The changes, along with the observed product performance, are then shown in a table.

[0044] Table 1 Table 2 Table 3 As can be seen, the embodiments of the present invention have a good or at least acceptable flavor, while also exhibiting good solubility and whitening properties. The effect of more than 60% by weight of HOSO results in a strong vegetal flavor, but this can be addressed by adding E471.

[0045] Based on the complete set of embodiments, the inventors were able to make the following further observations: • The vegetal flavors associated with HOSO are more readily perceived in hot applications and at higher HOSO levels. Therefore, high amounts of the formulation of this invention are acceptable for intended cold beverage applications.

[0046] • The presence of E471 helps mask the botanical flavor and does not appear to affect foaming performance.

[0047] • Higher protein content does not affect PSD, improve foaming performance, or affect solubility.

[0048] • When stored in beverage capsules, the fat blend provides optimized stability for the product throughout its shelf life.

[0049] Unless otherwise specified, all percentages are by weight.

[0050] The foregoing detailed description has been provided by way of explanation and illustration and is not intended to limit the scope of the appended claims. Many variations of the presently preferred embodiments described herein will be apparent to those skilled in the art and remain within the scope of the appended claims and their equivalents.

[0051] To avoid any doubt, the full text of all references acknowledged in this paper is incorporated herein by reference.

Claims

1. A non-dairy creamer powder, said non-dairy creamer powder comprising: (i) a fat blend of 25% to 55% by weight based on the total weight of the creamer powder. (ii) dried glucose syrup, and (iii) Emulsion stabilizer system The fat blend comprises 48% to 62% by weight of high-oleic sunflower oil (HOSO) based on the total weight of the fat blend, with the balance being coconut oil. The HOSO has a C18:1 content of at least 75% by weight based on the total weight of the HOSO.

2. The non-dairy creamer powder according to claim 1, wherein the fat blend is present in an amount of 30% to 52% by weight of the non-dairy creamer powder, and preferably at least 45% by weight, more preferably 47% to 50% by weight.

3. The non-dairy creamer powder according to claim 1 or claim 2, wherein the coconut oil comprises hydrogenated coconut oil and / or refined coconut oil.

4. The non-dairy creamer powder according to any of the preceding claims, wherein the non-dairy creamer powder further comprises up to 8% by weight of a protein source, preferably 1% to 5% by weight of a protein source, preferably wherein the protein source comprises or is composed of sodium caseinate.

5. The non-dairy creamer powder according to any of the preceding claims, wherein the emulsion stabilizer system comprises one or more of the following: Lecithin, gum arabic fiber, modified starch, E471, E481, DKP and SHMP.

6. The non-dairy creamer powder according to any of the preceding claims, wherein the emulsion stabilizer system comprises 0.5% to 2% by weight of E471 based on the total weight of the creamer powder.

7. The non-dairy creamer powder according to any of the preceding claims, wherein the emulsion stabilizer system comprises E481 and DKP and is preferably composed of E481 and DKP.

8. The non-dairy creamer powder according to any of the preceding claims, wherein the emulsion stabilizer system comprises gum arabic fibers.

9. The non-dairy creamer powder according to any of the preceding claims, wherein the emulsion stabilizer system comprises N-osa starch.

10. The non-dairy creamer powder according to any of the preceding claims, wherein the dried glucose syrup comprises 35% to 65% by weight, preferably 35% to 45% by weight, based on the total weight of the creamer powder.

11. The non-dairy creamer powder according to any of the preceding claims, wherein the emulsion stabilizer system comprises 2% to 10% by weight of the total weight of the creamer powder.

12. The non-dairy creamer powder according to any of the preceding claims, wherein the powder is a spray-dried powder.

13. A composition for forming a beverage, the composition comprising a non-dairy creamer according to any of the preceding claims and one or more beverage powders selected from the group consisting of coffee, tea, cocoa, chocolate, sugar, maltodextrin, or plant-based powders.

14. A beverage container comprising a non-dairy creamer powder according to any one of claims 1 to 12 or a composition according to claim 13.

15. The beverage container according to claim 14, wherein the beverage container is a single-serving container, preferably a tin, pouch, or strip packaging.

16. A method of forming a beverage, the method comprising contacting a non-dairy creamer according to any one of claims 1 to 12 or a composition according to claim 13 with a beverage medium, said beverage medium preferably being water, and preferably wherein said medium has a temperature of less than 30°C, preferably less than 10°C, and optionally further in the presence of ice.

17. The method of claim 16, wherein the non-dairy creamer or the composition is provided in a beverage container, and wherein the beverage is formed by dispensing the non-dairy creamer or the composition from the beverage container using the beverage medium.

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