Non-dairy creamer composition

Abstract

The present invention relates to a non-dairy creamer composition for use in beverages, wherein the composition comprises: (a) 1% to 6% by weight of one or more naturally occurring amino acids; (b) 0.5% to 4% by weight of sodium caseinate; wherein the weight percentages are based on the total dry weight of the composition, and wherein the composition is free of aspartic acid and glutamic acid.

Description

[0001] This invention relates to a non-dairy creamer composition for use in beverages, wherein the composition comprises 1% to 6% by weight of one or more naturally occurring amino acids and 0.5% to 4% by weight of sodium caseinate. The invention also relates to a kit comprising one or more beverage ingredients and the aforementioned non-dairy creamer composition; a method of providing a beverage by mixing the creamer composition or the kit with water; and the use of one or more amino acids in the creamer composition to prevent flocculation during reconstitution with water to form the beverage.

[0002] Non-dairy creamer (NDC) is added to beverages to provide a creamy texture and whitening effect, thus serving as a milk substitute. They are primarily used in coffee powder, but can also be found in beverages such as tea and hot chocolate. They can be provided in powder form to be reconstituted when water is added, or they can be provided in concentrated liquid form, such as in sachets, to be added to the rest of the beverage. A typical creamer contains a fat component, protein, a sugar extender (such as glucose syrup, sucrose, or dextrose), and a stabilizing system of emulsifiers and buffer salts, each contributing different functional properties.

[0003] Despite its name, NDC contains a milk-derived protein, sodium caseinate, which is adsorbed at the oil / water interface, resulting in reduced interfacial tension, which in turn stabilizes the emulsion system. This is in Figure 1a This has been demonstrated in an aqueous dispersion 5 containing a extender (typically glucose syrup). Oil droplets 10 are surrounded by sodium caseinate molecules 15 as a surfactant component. The term 'non-dairy' refers to the absence of dairy fats and can be a fatty component such as coconut oil, cocoa butter, palm kernel oil, and rapeseed oil. When glucose syrup is used as an extender, it also enhances flavor, creaminess, and texture, and provides additional stability to prevent emulsion separation due to the increased viscosity it imparts to the system.

[0004] Proteins are highly sensitive to changes in pH, temperature, and hard water, leading to self-association and subsequent instability of emulsions. Specifically, when proteins are unstable and fail to adequately surround fat droplets, the droplets begin to coagulate (i.e., they attract each other due to their shared hydrophobic properties), causing the emulsion to become less stable. Ultimately, phase separation occurs. Figure 1cThe process of a stable emulsion 20 losing its stability and eventually undergoing phase separation 40 is shown. Specifically, when proteins (i.e., caseinates) surround fewer fat droplets 10, the fat droplets 10 attract each other through hydrophobic forces. The fat droplets 10 can coalesce 25 to form some very large fat droplets 50. The fat droplets 10 can also undergo flocculation 30, whereby small fat droplets 10 aggregate together to form flocs. Furthermore, Ostwald ripening 35 may occur, whereby small fat droplets 10 disappear by dissolution and deposit on larger droplets. Both flocculation 30 and coalescence 25 can lead to emulsion stratification 40, and then ultimately phase separation 45. This phase separation 45 of the creamer composition is undesirable.

[0005] A stable emulsion formation contributes to the desired sensory properties in the finished product. The formation of small fat droplets during homogenization increases the fat surface area, which in turn enhances the creamy texture of the beverage. The fat droplet surface area also affects the whitening ability of the creamer; thus, a higher total surface area results in a higher light reflectance of the emulsion. If the colloidal system is not sufficiently stable, these properties are negatively impacted, leading to lower consumer satisfaction.

[0006] Since creamer is typically added to hot, acidic coffee (which has a pH of approximately 4.1 to 5.3), it tends to clump if it is not sufficiently stabilized. Stabilizers can be added, often in the form of phosphate buffers, which are added to protect proteins by buffering the pH of the system and chelating hard water ions such as calcium, and to a lesser extent, magnesium.

[0007] Phosphates are used as a means of providing stability to sodium caseinate present in NDC. The two main salts used are dipotassium hydrogen phosphate (DKP) and sodium hexametaphosphate (SHMP), with E numbers E340ii and E452i, respectively. Their combined function is to prevent protein aggregation in the cup by counteracting the effects of low pH and hard water.

[0008] Dipotassium hydrogen phosphate (DKP) has the chemical formula K₂HPO₄, and its primary function in NDC (Natural Density Concentrate) is to buffer the pH caused by acidic coffee. An aqueous solution of DKP (1%) has a pH of 8.6–9.4; therefore, this increases the pH of the NDC, which in turn helps to offset the pH drop caused by the addition of coffee. DKP can be prepared by the reaction of phosphoric acid and potassium chloride. This is because it can dissociate in aqueous solution into phosphoric acid and its conjugate base, dihydrogen phosphate ([H₂PO₄]₂). - Therefore, it is both sexes.

[0009] DKP has acid dissociation constants, or pKa values, of 2.12, 7.21, and 12.67. Therefore, assuming that the buffering range of any given buffer extends from 1 pH unit to either side of the pKa as a general rule, the buffering regions for DKP are in the ranges of 1.12–3.12, 6.21–8.21, and 11.67–13.67. In the case of NDC, the intermediate buffering range of 6.21–8.21 is most suitable for this system because the target pH of the coffee beverage is close to neutral.

[0010] Because sodium caseinate tends to aggregate and its solubility decreases when the pH of the system approaches its isoelectric point of approximately 4.5, maintaining the highest possible pH in the cup is crucial to prevent protein aggregation and reduced emulsion stability. Therefore, DKP has been used as a buffer in creamer compositions.

[0011] Sodium hexametaphosphate (SHMP) is more accurately known as sodium polymetaphosphate. It is commercially sold as a mixture of metaphosphates (NaPO3) comprising the cyclic hexamer SHMP with the chemical formula Na6[(PO3)6]. The primary application of SHMP in creamer compositions is as a hard water ion such as Ca2+. 2+ and Mg 2+ Chelating agents. Figure 1b This type of Ca was shown 2+ The effect of ions on sodium caseinate molecules 15 surrounding oil droplets 10. Calcium ions bind to caseinate 15, which reduces the net negative charge, leading to decreased electrostatic stability. In the absence of SHMP as a chelating agent, Ca... 2+ and Mg 2+ The cation will complex with sodium caseinate 15, which may lead to aggregation and micelle formation.

[0012] Casein micelles have lower surface activity than sodium caseinate, resulting in larger fat droplet sizes and thus reduced stability in the emulsion. By adding SHMP, calcium ions bind to PO4 groups via electrostatic attraction, making them less likely to interact with sodium caseinate and further reducing stability. Sodium phosphate also reduces stability by increasing its monovalent Na... + Ion exchange results in heavier, more firmly bound divalent Ca atoms. 2+ and / or Mg 2+ The ions play a role; therefore, this prevents these hard water ions from interacting with sodium caseinate.

[0013] To date, SHMP as a chelating agent and DKP as a buffer have formed satisfactory stabilizing systems for creamer compositions and have proven effective in maintaining the composition as a stable emulsion, especially when mixed with acidic liquid coffee containing hard water.

[0014] However, consumers are increasingly aware of the concept of "clean label" and the meaning of "clean" shopping, even though these are often industry terms. Generally, consumers seek simplicity through the minimal and familiar ingredients listed on packaging. Consumers prefer products whose ingredients sound more natural and less processed. Therefore, ingredients that sound artificial or are designated with an E number often elicit negative reactions, regardless of whether they are artificial or naturally derived. Thus, there is a need to provide natural, clean-label alternatives that can replace current E-number additives in existing products. There is also a need to provide a stabilization system for non-dairy creamer compositions that is both clean-label and has demonstrated the ability to act as a chelating agent and buffer, at least as well as known systems using DKP and SHMP. Any potential alternative stabilization system needs to exhibit comparable stability properties, minimal negative side effects, minimal impact on beverage taste, and be of natural origin.

[0015] US2011 / 293800 relates to a low-protein or protein-free liquid creamer. Exemplary compositions comprise sodium tripolyphosphate and dipotassium hydrogen phosphate. A preferred amount of such chelating agent is 0.1% to 0.3% by weight, and examples use 0.11% by weight. Sodium or potassium salts of amino acids are considered as chelating agents, but effective amounts of these salts are not disclosed. There is no indication that using specific amounts of a particular naturally occurring amino acid avoids the need for phosphates and allows for stable, clean-label products.

[0016] US2012321766 relates to a liquid creamer containing an antioxidant formed from gum arabic and carotenoid components. Exemplary compositions contain disodium phosphate and dipotassium hydrogen phosphate. Sodium or potassium salts of amino acids are considered as chelating agents, but effective amounts are not disclosed. There is no indication that using specific amounts of a particular naturally occurring amino acid avoids the need for phosphates and allows for stable, clean-label products.

[0017] This invention seeks to provide an improved clean label stabilization system for non-dairy creamers, in order to address the problems of the prior art or at least provide a commercially viable alternative.

[0018] In a first aspect of the invention, a non-dairy creamer composition for use in beverages is provided, wherein the composition comprises:

[0019] (a) 1% to 6% by weight of one or more naturally occurring amino acids;

[0020] (b) 0.5% to 4% sodium caseinate;

[0021] Wherein the weight percentage is based on the total dry weight of the composition.

[0022] The composition described herein does not contain aspartic acid or glutamic acid.

[0023] This disclosure will now be described further. In the following paragraphs, 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 feature indicated as preferred or advantageous.

[0024] Non-dairy creamer compositions are known compositions that can be added to beverages such as tea or coffee to replace milk. They are also designed to make the resulting final product lighter in color (white / off-white) and are typically available in powder form for reconstitution with water, or in concentrated liquid form (e.g., slurry). A common commercially available creamer composition currently in use is Coffee Mate. TM .

[0025] As explained, non-dairy creamers include fat sources not derived from dairy products, but rather from sources such as coconut oil, cocoa butter, palm kernel oil, and rapeseed oil. The composition still contains 0.5% to 4% by weight of sodium caseinate, a phosphoprotein derived from milk, which is commercially available from various suppliers. Preferably, sodium caseinate is present in an amount of 1% to 3.5% by weight, more preferably 1.5% to 3% by weight, and most preferably 2% to 2.5% by weight. The amounts of the components are based on the total dry weight of the composition. Dry weight refers to the weight of the composition when it contains less than 3% by weight of water. The composition is typically in powder form.

[0026] The creamer composition contains 1% to 6% by weight of one or more naturally occurring amino acids, which act as a stabilizing system. This stabilizing system provides effective chelating and buffering properties and can replace DKP and SHMP in non-dairy creamer compositions. In particular, the amino acid can act as both a buffer and a chelating agent, or the composition can contain two or more different amino acids, wherein one or more amino acids act as chelating agents and one or more different amino acids act as buffers.

[0027] One or more naturally occurring amino acids are preferably present in the composition in an amount of 1.5% to 5% by weight, more preferably in an amount of 2% to 4.5% by weight, and most preferably in an amount of 2.5% to 4% by weight.

[0028] This amino acid is naturally occurring, meaning it includes only protein amino acids that can be biosynthetically incorporated into proteins during translation. There are twenty naturally occurring amino acids, summarized in Table 1 below.

[0029] Amino acids are optically active chiral compounds consisting of a central carbon atom bonded to an amino group (-NH2), a carboxyl group (COOH), and a side chain (R) component responsible for characterizing each specific amino acid. Amino acids can all be sequenced using the genetic code to form proteins. Each of these amino acids has the same general formula structure as shown below (except proline, which has an aromatic ring of nitrogen connecting the chiral carbon and the amine group).

[0030]

[0031] Amino acids can also be classified according to the structure of their side (R) groups; whether they are basic (negatively charged), acidic (positively charged), polar (uncharged), nonpolar (aliphatic uncharged), or aromatic (cyclic). This classification is summarized in Table 1.

[0032] In aqueous solution, amino acids exist as zwitterions because they have positively charged groups (NH3). + ) and negatively charged groups (COO) - The amino acids contain both protons and their respective R groups, some of which can also be ionized. Therefore, they are amphoteric, as they can act as both acids (proton donors) and bases (proton acceptors), depending on the pH of the solution. The ionization sequence is specific to each amino acid. When OH... - As the concentration of OH increases, the conjugate acid transforms into its zwitterionic form, and pKa1 represents the point at which half of the acid has been ionized. At the isoelectric point, it reaches its zwitterionic form, with pH pi. - Further additions produce negatively charged forms such as pKa2. In the same manner as DKP, the buffering range for each amino acid can be found to be one pH unit to either side of its pKa value. Table 1 summarizes the pKa values ​​of each of the 20 amino acids, along with the p1 and pKa values ​​of their respective ions.

[0033]

[0034] Table 1

[0035]

[0036]

[0037] Advantageously, amino acids can serve as a means of buffering a given system. Specific proteins are known to produce different buffering ranges. For example, proteins are the main buffering system in the body, thus accounting for two-thirds of the buffering capacity of the blood and almost all of the buffering capacity within cells. Although proteins are well-known buffers in the scientific field, the addition of individual, isolated amino acids to food systems to impart buffering effects is unknown, especially in the case of creamer compositions (and non-dairy creamer compositions).

[0038] As described in the examples, acidic amino acids (i.e., aspartic acid and glutamic acid) are undesirable in creamer because they can adversely affect particle size and introduce a sour taste. Therefore, this composition does not contain these acidic amino acids. Optionally, the composition may also be free of cysteine.

[0039] Amino acids can form stable pentagonal chelates with metal ions through their amino and carboxylic acid groups, as shown below.

[0040]

[0041] Several amino acids possess additional chelating sites due to their side chain composition; for example, the imidazole ring of histidine, the phenolic ring of tyrosine, and the thiol (sulfur-containing) group of cysteine ​​are all important in the formation of metal chelates. Furthermore, it has been found that amino acids react with alkali metal ions such as Ca... 2+ and Mg 2+ It forms weak complexes, and its mechanism is similar to that of the currently used SHMP.

[0042] The use of amino acids and sodium caseinate in creamer compositions has shown unexpectedly beneficial results. Amino acids act as both chelating agents and buffers, exhibiting excellent ability to effectively stabilize the NDC compositions of this invention without negatively impacting other properties of NDC, such as flavor, particle size distribution, and emulsion stability. Amino acids are favored by consumers due to their natural origin, and their functional levels are comparable to existing SHMP and DKP stabilization systems. Amino acids, as clean-label stabilization systems (buffering and chelating), can provide comparable or improved emulsion stability in non-dairy creamer compositions.

[0043] The composition preferably contains 30% to 80% by weight, more preferably 40% to 65% by weight, or even more preferably 45% to 70% by weight, or even more preferably 45% to 55% by weight of one or more sugars and / or sweeteners. Examples of such sugars and / or sweeteners include glucose syrup, sucrose, fructose, and dextrose. Most preferably, one or more sugars include glucose syrup. This sugar source is the most compatible and stable in creamer compositions and provides ideal viscosity for emulsion stability and sensory purposes.

[0044] The composition may contain 25% to 60% by weight of non-dairy fat. Preferably, the composition contains 25% to 55% by weight, more preferably 30% to 50% by weight, and most preferably 40% to 50% by weight of non-dairy fat. Such examples of non-dairy fats include coconut oil, cocoa butter, palm kernel oil, and rapeseed oil. Most preferably, the non-dairy fat is coconut oil. Coconut oil has the most desirable solid fat content to obtain a creamer composition with the desired viscosity and sensory properties.

[0045] The composition may contain 0.2% to 2% by weight, preferably 0.5% to 1.5% by weight, or more preferably 0.7% to 1.2% by weight of fatty acid monoglycerides or fatty acid diglycerides (E471), which act as an emulsifier to facilitate the mixing of fat droplets with water particles.

[0046] The composition may contain 0.05% to 1% by weight, preferably 0.1% to 0.7% by weight, or more preferably 0.2% to 0.5% by weight of sodium stearoyl lactylate (E481), which is a combination of stearic acid and lactic acid, and acts as an emulsifier and stabilizer.

[0047] The composition is preferably substantially free of phosphates and, more preferably, free of stabilizers, chelating agents, and buffers. This means that, apart from amino acids and any sodium stearoyl lactylate present as a stabilizer, the creamer composition preferably does not contain any other stabilizers, chelating agents, or buffers. For example, preferably, the composition contains only one or more amino acids as a stabilizing system, optionally sodium stearoyl lactylate, and is free of any DKP or SHMP, or any other additional chelating agents or buffers.

[0048] Creamer compositions can be spray-dried or agglomerated powders, or they can be liquid creamer compositions. Both spray drying and freeze drying technologies are widely used and well-known in the coffee, dairy, and dairy alternative industries. Spray-dried and freeze-dried powdered non-dairy creamer compositions are stable in packaging for a considerable period of time and can be stored in suitable packaging (such as sachets) and incorporated into beverages when needed.

[0049] Alternatively, the creamer composition may be in the form of a liquid creamer composition. An example of such a liquid creamer composition is a liquid creamer composition containing 30% to 70% by weight of water. Typically, the creamer composition is quite concentrated (i.e., like a slurry) and has a solids content of about 50% by weight.

[0050] When the non-dairy creamer composition is in powder form, it can be added directly to the beverage, or it can be reconstituted into a liquid creamer composition and then added to the beverage. However, for the convenience of the user, it is more common to add it in powder form to a hot beverage (such as coffee) using, for example, a small spoon, and then stir it into the beverage to achieve the same effect as adding fresh milk or cream.

[0051] After reconstitution with water to make the composition contain 30% to 70% water, the liquid non-dairy creamer composition has a pH of 6.5 to 8.5, and preferably 7 to 8. This is the ideal pH for adding to acidic coffee to obtain a final beverage with a near-neutral pH.

[0052] One or more naturally occurring amino acids are preferably selected from the group consisting of arginine, histidine, tyrosine, alanine, glycine, cysteine, threonine, proline, and valine. One or more amino acids may contain only one amino acid from this selection, wherein the amino acid acts as both a chelating agent and a buffer. An amino acid may act as either a chelating agent or a buffer, and a separate component may be added to achieve the effect of another agent (e.g., if the amino acid is a chelating agent, DKP may be retained in the composition as a buffer). Alternatively, two or more amino acids may be present, wherein one or more of a certain amino acid is a chelating agent, and different amino acids (or multiple amino acids) act as buffers.

[0053] More preferably, the non-dairy creamer composition contains two or more different naturally occurring amino acids, preferably selected from the group consisting of: arginine, histidine, tyrosine, alanine, glycine, cysteine, threonine, proline, and valine. Creamer compositions having a stable system with one amino acid as a chelating agent and one amino acid as a buffer selected from this list have proven to be particularly effective stabilizing systems for replacing previously used systems employing DKP and SHMP.

[0054] More preferably, one or more naturally occurring amino acids comprise two different amino acids, said two different amino acids comprising:

[0055] (a) 0.5% to 3.5% by weight of a first amino acid based on the total weight of the dried composition, wherein the first amino acid is selected from the group consisting of arginine, histidine, tyrosine, alanine, glycine, and cysteine; and

[0056] (b) 0.5% to 2.5% by weight of a second amino acid based on the total weight of the dried composition, wherein the second amino acid is selected from the group consisting of cysteine, threonine, tyrosine, alanine, glycine, proline and valine.

[0057] The amino acids selected from the component list given in (a) at 0.5% to 3.5% by weight are the optimal amount and type of amino acids for use as an effective buffer. Additionally, the second amino acid selected from the list provided in part (b) at 0.5% to 2.5% by weight is the ideal amount and type of amino acid for use as a chelating agent, thereby addressing the presence of Ca in water. 2+ and Mg 2+ The issue of cations. Specific combinations of such first and second amino acids produce a particularly beneficial stabilizing system for use in creamer compositions, which can effectively and completely replace the stabilizing systems of DKP and SHMP, and maintain the appropriate particle size distribution of the creamer composition.

[0058] Preferably, the first amino acid is present in an amount of 1% to 3% by weight, and more preferably 1.5% to 2.5% by weight, based on the total weight of the dried composition. The second amino acid is preferably present in an amount of 0.7% to 2% by weight, more preferably 0.8% to 1.5% by weight, and most preferably 0.9% to 1.3% by weight, based on the total weight of the dried composition.

[0059] Preferably:

[0060] (i) The first amino acid is histidine, and the second amino acid is alanine, glycine, proline, or valine; or

[0061] (ii) The first amino acid is alanine, and the second amino acid is tyrosine; or

[0062] (iii) The first amino acid is cysteine, and the second amino acid is threonine or tyrosine; or

[0063] (iv) The first amino acid is arginine, and the second amino acid is glycine.

[0064] Specific combinations of amino acids in systems (i) through (iv) produce unexpectedly advantageous stable compositions for use in creamer compositions. In particular, the first amino acid in each system (i.e., histidine, alanine, cysteine, and arginine) acts as a particularly effective buffer when used in combination with one of the second amino acids listed subsequently. Cysteine ​​itself is also advantageously capable of acting as both a buffer and a chelating agent. These specific combinations of amino acids have been shown to exhibit stability properties comparable to, equal to, or superior to those of DKP and SHMP, without negatively impacting the sensory properties of the creamer composition.

[0065] The composition may contain a naturally occurring amino acid and also sodium bicarbonate and / or trisodium citrate. In this respect, only one naturally occurring amino acid can be used as a substitute for DKP (i.e., as a buffer), and then SHMP can be replaced with sodium bicarbonate and / or trisodium citrate. Alternatively, some SHMP can be replaced by the amino acid, and additional trisodium citrate and / or sodium bicarbonate can be added to achieve the desired chelating effect.

[0066] In another aspect of the invention, a kit is provided, the kit comprising:

[0067] (a) one or more beverage ingredients; and

[0068] (b) The non-dairy creamer composition of the first aspect of the present invention.

[0069] Kits containing creamer compositions are particularly advantageous because they allow for beverage preparation at any time the consumer desires. One or more beverage ingredients may be liquid (e.g., in a can or bottle) or powder for reconstitution with water. Non-dairy creamer compositions may also be in liquid form (e.g., in a sachet) or powder form.

[0070] Components (a) and (b) may coexist in the same package (e.g., mixed together as a dry powder for reconstitution with water, or mixed together as a liquid beverage). Components (a) and (b) may also be packaged separately, allowing the desired amount of the creamer composition to be added to one or more beverage ingredients. When packaged separately, each of components (a) and (b) may be a powder or a liquid, as needed.

[0071] In another aspect of the invention, a method of providing a beverage is provided, comprising mixing a creamer composition of the first aspect of the invention or a kit of the invention with water. The creamer composition and kit described herein are advantageous in methods of beverage preparation when consumers have limited beverage-making facilities and may only have water available, such as in a hotel room or on an airplane. The creamer composition of the invention has good sensory properties when reconstituted with water, mimicking the effect of fresh dairy products such as milk or cream, and is stable in this form.

[0072] In another aspect of the invention, the use of one or more amino acids in a creamer composition for preventing flocculation during reconstitution with water to form a beverage is provided. As described herein, the use of one or more amino acids as a stabilizing system in a creamer composition is particularly advantageous. Amino acids can react with hard water ions (including Ca2+). 2+ and Mg 2+ It is formulated to prevent flocculation and the formation of residual scum on the surface of beverages, and is a 'natural' / 'clean label' alternative to SHMP and DKP.

[0073] pass Figures 1a to 1c , Figures 2a to 2e , Figures 3a to 3d and Figures 4a to 4f To further illustrate the present invention, wherein:

[0074] · Figure 1a The general components of the NDC composition are shown.

[0075] · Figure 1b Ca was shown 2+ The effect on the stability of oil droplets surrounded by caseinate.

[0076] · Figure 1c The possible paths for NDC phase separation are shown.

[0077] · Figures 2a to 2d Particle size distribution diagrams of various NDCs (including the reference composition and NDCs in which DKP is substituted with different amino acids) are shown. Size grades in μm are shown on the x-axis, and bulk density is shown on the y-axis.

[0078] · Figure 2e Particle size distribution diagrams of NDC and the reference composition are shown, where asparagine is a substitute for DKP and, individually, a substitute for SHMP. Size grades in μm are shown on the x-axis, and bulk density is shown on the y-axis.

[0079] · Figures 3a to 3d Particle size distribution diagrams of various NDCs (including the reference composition and NDCs in which SHMP is substituted with different amino acids) are shown. Size grades in μm are shown on the x-axis, and bulk density is shown on the y-axis.

[0080] · Figures 4a to 4f Particle size distribution diagrams of various NDCs (including the reference composition and NDCs in which both DKP and SHMP are each replaced by amino acids) are displayed. Size grades in μm are shown on the x-axis, and bulk density is shown on the y-axis. Example

[0081] The invention will now be further described with reference to the following non-limiting examples.

[0082] Various experiments were conducted to identify amino acids suitable for use as a stabilizing system in creamer compositions. A non-dairy creamer reference formulation was used as the primary reference composition. On a dry basis, the reference creamer composition consisted of the components listed in Table 2 below.

[0083] Table 2

[0084]

[0085]

[0086] The creamer composition (including water) will be spray-dried to achieve a maximum moisture content of 3% by weight during large-scale production (i.e., when produced on a commercial scale). However, the experiments in these examples were conducted using a creamer slurry emulsion (pre-dried) with a target solids concentration of 50%. This does not affect the stabilizing effect on the resulting amino acids.

[0087] Experiments were conducted using formulations comprising 20 amino acid samples (i.e., 19 different amino acids, including cystine HCl and cystine base) as direct substitutes for the first DKP, followed by direct substitutes for SHMP (40 prototypes + references). The amounts and ratios of all other components were kept constant throughout. Combinations of substituted phosphates were explored to determine the most successful buffering (DKP substitution) and chelating (SHMP substitution) amino acids, again maintaining a constant total ratio with sodium caseinate. In these embodiments, cystine was used instead of cysteine ​​due to commercial availability. However, cystine is simply a dimer of two cysteine ​​molecules and represents the effect of adding cysteine.

[0088] Wet particle size distribution analysis was performed using a Malvern Mastersizer 3000 via light scattering. The target was a single-peaked lipid droplet distribution with a size less than 1 μm, comparable to the reference composition.

[0089] Measuring total solids (%) is standard practice when making creamer prototypes to ensure the formula is correctly prepared and that evaporation is minimal during heating. Two readings were obtained using a CEM Smart System 5 moisture / solids analyzer, and the average value for each sample was calculated.

[0090] Each creamer prototype was also prepared as part of a typical 2-in-1 (creamer + coffee) formula using Banbury hard water at approximately 14 dH (German degrees). Visual signs of flocculation, indicating protein aggregation, were then observed in the samples. pH readings for the two non-dairy creamer compositions were also taken, as the buffering capacity of amino acids is also crucial.

[0091] Informal sensory evaluation was also conducted, as amino acids are known to have different flavor profiles, some of which may be undesirable in finished coffee beverages (e.g., strong bitterness). Flavor differences between each prototype and a reference composition were compared, particularly for the detection of any off-flavors.

[0092] The industrial manufacturing process of creamer can be divided into two main parts: forming a stable emulsion and forming a powdered finished product. The emulsion is obtained through high-shear mixing, followed by two-stage homogenization to ensure uniform distribution of small (<1μm) fat droplets within the system. The slurry is then pasteurized, atomized, and dried to obtain a powder with a maximum moisture content of 3%.

[0093] For the purposes of these experiments, only slurries (i.e., liquid compositions) are prepared. However, these can be easily dried using standard spray drying techniques or by agglomeration, without altering the properties of the composition.

[0094] The process for preparing the reference and experimental NDC compositions includes the following steps:

[0095] (a) Heat the water in a hot mixer at 60°C. The water is Banbury hard water or synthetically prepared hard water.

[0096] (b) Add sodium caseinate and stabilizer (DKP and / or SHMP and / or one or more amino acids) to water and mix the mixture in a hot mixer distiller at a speed of 3-4 (about 500-1000 rpm) for 5 minutes.

[0097] (c) Add coconut oil and emulsifier, and mix the mixture at a speed of 3-4 for 5 minutes.

[0098] (d) Add glucose syrup and mix the mixture at a speed of 4-5 (about 1000 rpm to 2000 rpm) for 10 minutes.

[0099] (e) The composition is then mixed at 7000 rpm for 3 minutes via high-shear mixing.

[0100] (f) Shear composition obtained by homogenization at 200 / 50 bar through a two-stage homogenization process.

[0101] After preparing the relevant reference and experimental compositions, total solids content, pH, and particle size distribution (PSD) were measured. Total solids content was measured using a CEM smart system 5 moisture / solids analyzer, and pH was measured using a Mettler Toledo pH probe. In addition, informal sensory analyses were performed on each experimental composition, and the results were evaluated against the reference composition. Coffee and boiling water were added to a typical 2-in-1 formulation to form the final beverage.

[0102] Example 1 - DKP Substitute

[0103] Twenty creamer samples were prepared in which all DKPs in the reference composition were replaced with amino acids. Other components (glucose syrup, coconut oil, sodium caseinate, E471, E481, SHMP, and water content) remained substantially the same as the reference composition.

[0104] Specifically, in each of these samples, DKP was substituted with different amino acids. The following amino acids were tested as substitutes for DKP (E340): alanine, arginine, aspartic acid, cystine base, cystine HCl, glutamic acid, glycine, histidine, methionine, phenylalanine, proline, serine, tryptophan, tyrosine, isoleucine, leucine, lysine, threonine, and valine. The resulting creamer compositions exhibited the following characteristics:

[0105] Table 3

[0106]

[0107]

[0108] These results show that histidine produces a creamer pH closest to the reference creamer pH. Acidic amino acids lower the pH too much and prevent emulsion formation.

[0109] The creamer composition was first sampled by participants, and their sensory tasting records were analyzed. The creamer composition was then added to coffee in a 2-in-1 formulation. The water used in the coffee samples was 14 dH hard water. The resulting coffee beverage was tested to analyze whether any flocculation occurred (and the degree of flocculation). The results are shown in Table 4 below.

[0110] Table 4

[0111]

[0112]

[0113] The results of these tests showed that alanine, arginine, glycine, histidine, tyrosine, and cystine bases were suitable as alternatives to DKP because they did not exhibit flocculation when creamer was added to coffee solutions. Furthermore, these all possessed a pleasant sweet or neutral flavor. On the other hand, the remaining samples showed flocculation, or were not tested (aspartic acid, cystine HCl, and glutamic acid) because they did not form stable emulsions.

[0114] The particle size distribution of each of the twenty samples was also determined. The results of these tests show... Figures 2a to 2e The result is shown below.

[0115] · Figure 2aThe PSD results for polar amino acids, cystine base 101, serine 102, and threonine 103 are shown compared to reference 100.

[0116] · Figure 2b The PSD results for nonpolar amino acids, alanine 105, arginine 106, methionine 107, phenylalanine 108, proline 109, tryptophan 110, isoleucine 111, and leucine 112, are shown compared to reference 100.

[0117] · Figure 2c The PSD results for basic amino acids, arginine 115, histidine 116, and lysine 117 are shown compared to reference 100.

[0118] · Figure 2d The PSD results for amino acids tyrosine 120 and glycine 121 are shown compared to reference 100.

[0119] · Figure 2e The PSD results of amino acid asparagine 125 as a DKP substitute are shown compared to reference 100.

[0120] These figures show that, except for cystine bases and tyrosine which appear to slightly improve emulsion stability, all samples appear to have emulsion stability similar to the reference.

[0121] Based on the results of these analyses (i.e., analyses of pH, solids content, taste, flocculation, and PSD), the following conclusions were drawn: the following amino acids show the best properties as alternatives to DKP: arginine, histidine, tyrosine, alanine, glycine, and cystine (base).

[0122] Example 2 - SHMP Substitute

[0123] Twenty creamer samples were prepared, in which the SHMP of the reference creamer composition was replaced by different amino acid samples.

[0124] Specifically, in each of these samples, the SHMP of the reference creamer was replaced by a different amino acid. The following amino acids were tested as substitutes for SHMP (E452): alanine, arginine, aspartic acid, cystine base, cystine HCl, glutamic acid, glycine, histidine, methionine, phenylalanine, proline, serine, tryptophan, tyrosine, isoleucine, leucine, lysine, threonine, and valine. The resulting sample creamer compositions exhibited the following properties as shown in Table 5.

[0125] Table 5

[0126] amino acids solid% pH of creamer at 25℃ (±1℃) alanine 48.34 7.79 Arginine 47.46 9.38 Asparagine 50.04 7.57 Aspartic acid 48.18 6.45 Cystine base 47.88 7.76 Cystine HCl 47.47 6.11 glutamic acid 47.98 6.54 glycine 47.82 7.56 Histidine 46.54 7.87 Methionine 48.56 7.47 Phenylalanine 48.76 7.59 proline 49.63 7.66 Serine 49.32 7.45 Tryptophan 48.57 7.73 Tyrosine 49.91 7.69 Isoleucine 48.25 7.65 Leucine 48.80 7.67 Lysine 48.52 7.67 threonine 48.10 7.49 Valine 48.00 7.66

[0127] Data shows that, at the levels used, the pH of the creamer produced by most amino acids is similar to that of the reference creamer. This is mainly because the system uses a DKP buffer, which prevents pH drops that occur when amino acids with low pH (such as aspartic acid, glutamic acid, and cysteine ​​HCl) are added.

[0128] The creamer composition was first sampled by participants to assess their sensory tasting records, and then added to coffee in a 2-in-1 ratio. Hard water (14 dH) was used to prepare the coffee. The resulting coffee beverage was tested to analyze whether any flocculation occurred (and the degree of flocculation). The results are shown in Table 6 below.

[0129] Table 6

[0130]

[0131] The results showed that aspartic acid, glutamic acid, cystine (base), threonine, tyrosine, alanine, glycine, proline, and valine were good choices as SHMP substitutes because they all prevented flocculation in the resulting beverages and had a neutral / sweet flavor or a more generally acceptable consumer flavor.

[0132] The particle size distribution (PSD) of each of the twenty samples was also determined (where each amino acid served as a substitute for SHMP). The results of these tests are shown in Figures 3a to 3d and Figure 2e The data contained herein includes the following:

[0133] · Figure 3a The PSD results of the samples in which basic amino acids, histidine 201, arginine 202 and lysine 203 were replaced with SHMP are shown compared with reference 200.

[0134] · Figure 3b The PSD results of the samples in which SHMP was used to replace acidic amino acids, aspartic acid 205, and glutamic acid 206 are shown compared with reference 200.

[0135] · Figure 3c The PSD results of samples in which polar amino acids, cystine base 210, cystine HCl 211, serine 212, threonine 213 and tyrosine 214 were replaced with SHMP compared to reference 200.

[0136] · Figure 3d The PSD results of samples in which nonpolar amino acids, alanine 215, glycine 216, isoleucine 217, leucine 218, methionine 219, phenylalanine 220, proline 221, tryptophan 222, and valine 223 were replaced with SHMP compared to reference 200.

[0137] · Figure 2e The PSD results of amino acid asparagine 126 as an SHMP substitute are shown compared to reference 100.

[0138] The results showed that aspartic acid produced a narrower PSD, indicating improved stability. Tyrosine, glycine, methionine, phenylalanine, and cysteine ​​(base) also appeared to slightly improve stability.

[0139] Based on the results of these analyses (i.e., analyses of pH, solids content, taste, flocculation, and PSD), the following conclusions were drawn: The following amino acids show the best properties as good substitutes for SHMP in NDC: aspartic acid, glutamic acid, cystine (base), threonine, tyrosine, alanine, glycine, proline, and valine.

[0140] Example 3 - Combination of buffered amino acids and chelated amino acids

[0141] Based on the results of Examples 1 and 2, the following representative alternatives to DKP and SHMP were identified:

[0142] • Buffer (E340 / DKP) substitutes: (first amino acid) arginine, histidine, tyrosine, alanine, glycine, and cystine (base).

[0143] • Chelated (E452 / SHMP) substitutes: (second amino acid) aspartic acid, glutamic acid, cystine (base), threonine, tyrosine, alanine, glycine, proline, and valine.

[0144] Based on these findings, sample compositions were prepared to analyze various combinations of buffered and chelating amino acids as alternatives to both DKP and SHMP. A total of 54 prototypes were prepared, with DKP and SHMP replacing different combinations of amino acids.

[0145] The sample was then subjected to the following tests:

[0146] -Particle size distribution (PSD);

[0147] -Total solids content;

[0148] -pH;

[0149] - Hard water test;

[0150] -Informal sensory experience with creamer; and

[0151] - An informal sensory experience of creamer + coffee.

[0152] Example 3a-Histidine with each chelating agent

[0153] First, histidine as a buffer was tested with each chelating agent identified as a viable SHMP alternative. The following results in Table 7 show the total solids content, pH, stability (flocculation), and sensory tasting records for both creamer and creamer + coffee for all these samples.

[0154] Table 7

[0155]

[0156] The data shows that histidine produces optimal in-cup stability with alanine or proline. However, glycine and valine are also satisfactory, exhibiting minimal flocculation and acceptable flavor. Acidic amino acids cause the pH to drop too much, resulting in instability and a sour taste.

[0157] The PSD files for these combinations are also shown. Figure 4a The graph shows the following combinations:

[0158] -Histidine and aspartic acid 301;

[0159] -Histidine and glutamic acid 302;

[0160] -Histidine and cystine 303;

[0161] -Histidine and threonine 304;

[0162] -Histidine tyrosine 305;

[0163] -Histidine and alanine 306;

[0164] -Histidine and glycine 307;

[0165] -histidine and proline 308; and

[0166] -Histidine and valine 309.

[0167] Reference composition 300 is also shown. Results showed that, except for the combination of histidine and aspartic acid which exhibited higher particle size and lower stability, most of these combinations had a similar PSD to the reference composition.

[0168] Example 3: β-alanine and each chelating agent

[0169] Alanine as a buffer was tested with each chelating agent identified as a good SHMP alternative. The results are shown in Table 8.

[0170] Table 8

[0171]

[0172] The results showed that the combination of alanine and tyrosine provided optimal in-cup stability. Acidic amino acids caused the pH to drop too much, leading to protein aggregation in the hot mixer.

[0173] The PSD files for these combinations are also shown. Figure 4b The graph shows the following combinations:

[0174] -Alanine + Cystine (base) 310;

[0175] -Alanine + Threonine 311;

[0176] -Alanine + Tyrosine 312;

[0177] -Alanine only (as a buffer and chelating agent) 313;

[0178] -Alanine + Glycine 314;

[0179] -Alanine + Proline 315; and

[0180] -Alanine + Valine 316.

[0181] Reference composition 300 is also shown. The data shows that the PSD of most combinations is similar to that of the reference composition. The combination of alanine with cysteine ​​and tyrosine shows slightly higher stability than the reference, indicating that this composition is at least as stable as the reference composition.

[0182] Example 3: c-glycine with each chelating agent

[0183] Glycine as a buffer was tested with each chelating agent identified as a good SHMP alternative. The results are shown in Table 9.

[0184] Table 9

[0185]

[0186] These results show that no combination of chelated amino acids with glycine provides particularly good in-cup stability, as they result in some degree of flocculation, producing a mixed flavor but generally lacking mouthfeel. These compositions can serve as alternatives to the stabilization systems currently used in NDC, but do not represent the most advantageous compositions. Acidic amino acids cause the pH to drop too much, leading to aggregation in the hot mixer.

[0187] The PSD files for these combinations are also shown. Figure 4c The graph shows the following combinations:

[0188] - Glycine + Cystine (base) 320;

[0189] -Glycine + Threonine 321;

[0190] -Glycine + Tyrosine 322;

[0191] -Glycine + Alanine 323;

[0192] - Glycine only (as a buffer and chelating agent) 324;

[0193] -glycine + proline 325; and

[0194] -Glycine + Valine 326.

[0195] Reference composition 300 is also shown. Data show that the PSD of these compositions is similar to that of the reference compositions. However, glycine shows slight improvements in stability with both cysteine ​​and tyrosine.

[0196] Example 3: d-cystine (base) and each chelating agent

[0197] Cystine (base) as a buffer was tested against each chelating agent identified as a good SHMP alternative. The results are shown in Table 10.

[0198] Table 10

[0199]

[0200] The data shows that some of these samples are acceptable alternatives to stable NDC systems, while others show excessive flocculation and are therefore less suitable.

[0201] The PSD files for these combinations are also shown. Figure 4d The graph shows the following combinations:

[0202] -Cysteine ​​+ Aspartic acid 330;

[0203] - Cystine only (as a buffer + chelating agent) 331;

[0204] -Cysteine ​​+ Threonine 332;

[0205] -Cysteine ​​+ Tyrosine 333;

[0206] -Cysteine ​​+ Alanine 334;

[0207] -Cysteine ​​+ Glycine 335;

[0208] -Cysteine ​​+ Proline 336; and

[0209] -Cysteine ​​+ Valine 337.

[0210] Reference composition 300 is also shown. Figure 4d All combinations of cystine (base) with one of the selected chelating agents showed PSDs close to those of the reference sample, except for cystine with aspartic acid, which had a high average particle size and was therefore unsuitable as a stabilizing system in creamer compositions. The remaining compositions showed acceptable PSDs.

[0211] Example 3: e-arginine and each chelating agent

[0212] Arginine as a buffer was tested with each chelating agent identified as a good SHMP alternative. The results are shown in Table 11.

[0213] Table 11

[0214]

[0215] The results showed that some flocculation occurred on many samples, and some did not flocculate but formed a skin (i.e., scum) after the samples cooled. Although all samples represent potential alternative creamer compositions, none of them were considered the best stable system for NDC with the most desired properties.

[0216] The PSD files for these combinations are also shown. Figure 4e The graph shows the following combinations:

[0217] -Arginine + Aspartic acid 340;

[0218] -Arginine + Glutamic acid 341;

[0219] -Arginine + Cystine 342;

[0220] -Arginine + Threonine 343;

[0221] -Arginine + Tyrosine 344;

[0222] -Arginine + Alanine 345;

[0223] -Arginine + Glycine 346;

[0224] -Arginine + Proline 347; and

[0225] -Arginine + Valine 348.

[0226] Reference composition 300 is also shown. Data show that these compositions have an acceptable PSD, similar to that of the reference creamer compositions. Combinations with a wider distribution (i.e., exhibiting a wider particle size) make the emulsion slightly more susceptible to destabilization and Oswald ripening, and are therefore less desirable. Furthermore, the combination of arginine and tyrosine shows good stability.

[0227] Example 3 f-tyrosine with each chelating agent

[0228] Tyrosine as a buffer was tested with each chelating agent identified as a good SHMP alternative. The results are shown in Table 12.

[0229] Table 12

[0230]

[0231] The results showed that no combination of chelated amino acids and tyrosine produced good in-cup stability. The pH typically decreased upon adding coffee / water (except for aspartic acid), leading to flocculation problems. Therefore, tyrosine-amino acid chelators as buffers do not provide an improved stable system for NDC, but merely offer an alternative.

[0232] The PSD files for these combinations are also shown. Figure 4f The graph shows the following combinations:

[0233] -Tyrosine + Aspartic acid 350;

[0234] -Tyrosine + Cystine 351;

[0235] -Tyrosine + Threonine 352;

[0236] -Tyrosine only (as a buffer and chelating agent) 353;

[0237] -Tyrosine + Alanine 354;

[0238] -Tyrosine + Glycine 355;

[0239] -Tyrosine + Proline 356;

[0240] -Tyrosine + Valine 357.

[0241] Reference composition 300 is also shown. Data shows that, except for tyrosine and aspartic acid, all compositions exhibit a PSD similar to that of the reference sample. Tyrosine and aspartic acid show a broad distribution and large particle size.

[0242] Summary of results from Examples 3a to 3f

[0243] Based on tests conducted on combinations of good amino acid buffers and good amino acid chelators, it was surprisingly found that the most advantageous combination was:

[0244] -Histidine (buffer) + Alanine (chelating agent);

[0245] - Histidine (buffer) + Glycine (chelating agent);

[0246] -Histidine (buffer) +proline (chelating agent);

[0247] -Histidine (buffer) +Valine (chelating agent);

[0248] -Alanine (buffer) +Tyrosine (chelating agent);

[0249] - Cystine bases only (as buffers and chelators);

[0250] - Cystine base (buffer) + Threonine (chelating agent);

[0251] - Cystine base (buffer) + Tyrosine (chelating agent);

[0252] - Arginine (buffer) + Aspartic acid (chelating agent); and

[0253] - Arginine (buffer) + Glycine (chelating agent).

[0254] These combinations of amino acids were found to provide optimal in-cup stability, including providing creamer with good emulsion properties, preventing flocculation, buffering against pH changes, and also having the desired taste / flavor (i.e., sensory record).

[0255] While the selected buffered amino acids (arginine, histidine, tyrosine, alanine, glycine, and cysteine ​​(bases)) combined with the selected chelated amino acids (cysteine ​​(base), threonine, tyrosine, alanine, glycine, proline, and valine) provide satisfactory alternative stable compositions for use in non-dairy creamer compositions, it was unexpectedly found that the specific combinations identified above provided the most favorable stable system. These combinations exhibited optimal in-cup stability and superior sensory results, making them advantageous for use in NDCs (non-dairy creamer) with coffee beverages and providing a 'clean label' for said NDCs. Furthermore, all of these combinations yielded good PSD results close to those of the reference compositions.

[0256] As used herein, unless the context clearly indicates otherwise, the singular forms “an,” “a,” and “the” include plural referents. The use of the term “comprising” is intended to be interpreted as including such features but not excluding others, and also to include feature options necessarily limited to those described features. In other words, unless the context clearly indicates otherwise, the term also includes the limitations “consistently of” (intended to indicate that certain additional components may be present, provided they do not substantially affect the essential properties of the described feature) and “consisting of” (intended to indicate that other features may be excluded such that, if expressed as a percentage, these components would total 100%, taking into account any unavoidable impurities). Unless otherwise stated, percentages are by weight of the composition, and in particular by dry weight of the composition.

[0257] The invention will now be further described with respect to the following numbered clauses:

[0258] 1. A non-dairy creamer composition for use in beverages, wherein the composition comprises:

[0259] (a) 1% to 6% by weight of one or more naturally occurring amino acids;

[0260] (b) 0.5% to 4% sodium caseinate;

[0261] Wherein the weight % is based on the total dry weight of the composition.

[0262] 2. The non-dairy creamer composition according to Clause 1, wherein the composition comprises 30% to 70% by weight of one or more sugars and / or sweeteners.

[0263] 3. The non-dairy cream composition according to Clause 2, wherein one or more sugars comprise glucose syrup.

[0264] 4. The non-dairy creamer composition according to any of the preceding clauses, wherein the composition comprises 25% to 60% by weight of non-dairy fat.

[0265] 5. The non-dairy creamer composition according to Clause 4, wherein the non-dairy fat is coconut oil.

[0266] 6. The non-dairy creamer composition according to any of the preceding clauses, wherein the composition comprises 0.2% to 2% by weight of fatty acid monoglycerides or fatty acid diglycerides.

[0267] 7. The non-dairy creamer composition according to any of the preceding clauses, wherein the composition comprises 0.05% to 1% by weight of sodium stearoyl lactylate.

[0268] 8. The non-dairy creamer composition according to any of the preceding clauses, wherein the composition is substantially free of stabilizers, chelating agents and buffers.

[0269] 9. The non-dairy creamer composition according to any of the preceding clauses, wherein the creamer composition is a spray-dried powder or a liquid creamer composition.

[0270] 10. The non-dairy creamer composition according to any of the preceding clauses, wherein said one or more naturally occurring amino acids are selected from the group consisting of: arginine, histidine, tyrosine, alanine, glycine, cysteine, aspartic acid, glutamic acid, threonine, proline, and valine.

[0271] 11. The non-dairy creamer composition according to Clause 10, wherein the composition comprises two or more different naturally occurring amino acids selected from the group consisting of: arginine, histidine, tyrosine, alanine, glycine, cysteine, aspartic acid, glutamic acid, threonine, proline, and valine.

[0272] 12. The non-dairy creamer composition according to Clause 10, wherein the one or more natural

[0273] The amino acids present include:

[0274] (a) 0.5% to 3.5% by weight of a first amino acid based on the total weight of the dried composition, wherein the first amino acid is selected from the group consisting of arginine, histidine, tyrosine, alanine, glycine, and cysteine; and

[0275] (b) 0.5% to 2.5% by weight of a second amino acid based on the total weight of the dried composition, wherein the second amino acid is selected from the group consisting of aspartic acid, glutamic acid, cysteine, threonine, tyrosine, alanine, glycine, proline and valine.

[0276] 13. The non-dairy creamer composition according to Clause 12, wherein:

[0277] (i) The first amino acid is histidine, and the second amino acid is alanine, glycine, proline, or valine; or

[0278] (ii) The first amino acid is alanine, and the second amino acid is tyrosine; or

[0279] (iii) The first amino acid is cysteine, and the second amino acid is cysteine, threonine, or tyrosine; or

[0280] (iv) The first amino acid is arginine, and the second amino acid is aspartic acid or glycine.

[0281] 14. A non-dairy creamer composition according to any one of Clauses 1 to 10, wherein the composition comprises a naturally occurring amino acid and further comprises sodium bicarbonate and / or trisodium citrate.

[0282] 15. A kit comprising:

[0283] (a) one or more beverage ingredients; and

[0284] (b) The non-dairy creamer composition according to any one of clauses 1 to 14.

[0285] 16. A method of serving a beverage, the method comprising mixing a creamer composition according to any one of Clauses 1 to 14 or a kit according to Clause 15 with water.

[0286] 17. Use of one or more amino acids in a creamer composition to prevent flocculation during reconstitution with water to form a beverage.

[0287] In the foregoing clauses, the one or more naturally occurring amino acids are preferably selected from the group consisting of arginine, histidine, tyrosine, alanine, glycine, cysteine, aspartic acid, glutamic acid, threonine, proline, and valine. One or more amino acids may contain only one amino acid from this selection, wherein the amino acid acts as both a chelating agent and a buffer. An amino acid may act as either a chelating agent or a buffer, and a separate component may be added to achieve the effect of another agent (e.g., if the amino acid is a chelating agent, DKP may be retained in the composition as a buffer). Alternatively, two or more amino acids may be present, wherein one or more of a certain amino acid is a chelating agent, and different amino acids (or multiple amino acids) act as buffers.

[0288] More preferably, the non-dairy creamer composition contains two or more different naturally occurring amino acids, preferably selected from the group consisting of: arginine, histidine, tyrosine, alanine, glycine, cysteine, aspartic acid, glutamic acid, threonine, proline, and valine. Creamer compositions having a stable system with one amino acid as a chelating agent and one amino acid as a buffer selected from this list have proven to be particularly effective stabilizing systems for replacing previously used systems employing DKP and SHMP.

[0289] More preferably, one or more naturally occurring amino acids comprise two different amino acids, said two different amino acids comprising:

[0290] (a) 0.5% to 3.5% by weight of a first amino acid based on the total weight of the dried composition, wherein the first amino acid is selected from the group consisting of arginine, histidine, tyrosine, alanine, glycine, and cysteine; and

[0291] (b) 0.5% to 2.5% by weight of a second amino acid based on the total weight of the dried composition, wherein the second amino acid is selected from the group consisting of aspartic acid, glutamic acid, cysteine, threonine, tyrosine, alanine, glycine, proline and valine.

[0292] The amino acids selected from the component list given in (a) at 0.5% to 3.5% by weight are the optimal amount and type of amino acids for use as an effective buffer. Additionally, the second amino acid selected from the list provided in part (b) at 0.5% to 2.5% by weight is the ideal amount and type of amino acid for use as a chelating agent, thereby addressing the presence of Ca in water. 2+ and Mg 2+ The issue of cations. Specific combinations of such first and second amino acids produce a particularly beneficial stabilizing system for use in creamer compositions, which can effectively and completely replace the stabilizing systems of DKP and SHMP, and maintain the appropriate particle size distribution of the creamer composition.

[0293] Preferably, the first amino acid is present in an amount of 1% to 3% by weight, and more preferably 1.5% to 2.5% by weight, based on the total weight of the dried composition. The second amino acid is preferably present in an amount of 0.7% to 2% by weight, more preferably 0.8% to 1.5% by weight, and most preferably 0.9% to 1.3% by weight, based on the total weight of the dried composition.

[0294] Preferably:

[0295] (i) The first amino acid is histidine, and the second amino acid is alanine, glycine, proline, or valine; or

[0296] (ii) The first amino acid is alanine, and the second amino acid is tyrosine; or

[0297] (iii) The first amino acid is cysteine, and the second amino acid is threonine or tyrosine; or

[0298] (iv) The first amino acid is arginine, and the second amino acid is aspartic acid or glycine.

[0299] Preferably, in the foregoing provisions, when aspartic acid and / or glutamic acid are present, they are present in a certain total amount with another different amino acid. Furthermore, they are preferably present in small quantities, such as less than 40% of the total weight of naturally occurring amino acids, more preferably less than 30%, and even more preferably less than 20%.

[0300] 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.

Claims

1. A non-dairy creamer composition for use in beverages, wherein the composition comprises: (a) 1% to 6% by weight of two or more naturally occurring amino acids; (b) 0.5% to 4% sodium caseinate; Wherein the weight percentage is based on the total dry weight of the composition. The two or more naturally occurring amino acids mentioned above include: (a) 0.5% to 3.5% by weight of the first amino acid based on the total weight of the dried composition; and (b) 0.5% to 2.5% by weight of a second amino acid based on the total weight of the dried composition. in: (i) The first amino acid is histidine, and the second amino acid is alanine, glycine, proline, or valine; or (ii) The first amino acid is alanine, and the second amino acid is tyrosine; or (iii) The first amino acid is cysteine, and the second amino acid is threonine or tyrosine; or (iv) The first amino acid is arginine, and the second amino acid is glycine.

2. The non-dairy creamer composition according to claim 1, wherein the composition comprises 30% to 70% by weight of one or more sugars.

3. The non-dairy creamer composition according to claim 1, wherein the composition comprises 30% to 70% by weight of one or more sweeteners.

4. The non-dairy cream composition according to claim 2, wherein the one or more sugars comprise glucose syrup.

5. The non-dairy creamer composition according to claim 1, wherein the composition comprises 25% to 60% by weight of non-dairy fat.

6. The non-dairy creamer composition according to claim 5, wherein the non-dairy fat is coconut oil.

7. The non-dairy creamer composition according to claim 1, wherein the composition comprises 0.2% to 2% by weight of fatty acid monoglycerides or fatty acid diglycerides.

8. The non-dairy creamer composition according to claim 1, wherein the composition comprises 0.05% to 1% sodium stearoyl lactylate.

9. The non-dairy creamer composition according to claim 1, wherein the composition is substantially free of phosphates.

10. The non-dairy creamer composition according to claim 1, wherein the composition is substantially free of stabilizers, chelating agents and buffers.

11. The non-dairy creamer composition according to claim 1, wherein the creamer composition is a spray-dried powder or a liquid creamer composition.

12. The non-dairy creamer composition according to claim 1, wherein the composition is free of aspartic acid and glutamic acid.

13. A kit, the kit comprising: (a) One or more beverage ingredients; as well as (b) The non-dairy creamer composition according to any one of claims 1 to 12.

14. A method of providing a beverage, the method comprising mixing a creamer composition according to any one of claims 1 to 12 or a kit according to claim 13 with water.

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