Creamer

Abstract

The present invention provides a creamer composition comprising ground flaxseeds. The invention also relates to a beverage capsule, a beverage system and a beverage composition comprising the creamer composition. The invention also relates to a method for producing the creamer composition.

Description

TECHNICAL FIELD

[0001] The present invention relates to a clean label plant-based creamer composition. The present invention also relates to a beverage capsule, a beverage system and a beverage composition comprising the creamer composition. The present invention also relates to a method for producing the creamer composition. BACKGROUND

[0002] Creamers are widely used as whitening and texture / taste modulating agents for cold and hot beverages such as coffee, cocoa, tea, etc. They are often used to replace milk and / or dairy cream. Creamers can be added with various different flavors and provide a whitening effect, mouthfeel, consistency, and a smoother texture and can be in powder or liquid form.

[0003] When added to food and beverages made with water, creamers need to be physically stable. In order for the creamer to perform well in a beverage, the creamer should be stable and free of aggregates or lumps when added to the beverage until the beverage is fully consumed.

[0004] Consumers are increasingly demanding natural and nutritious food and beverages that also have a low carbon footprint. However, plant-based creamers currently on the market typically rely on the use of emulsifiers, buffers and / or hydrocolloids to maintain stability.

[0005] Therefore, there is a need for a clean label plant-based creamer with functional benefits. SUMMARY

[0006] The present inventors have developed a creamer composition comprising ground flaxseed. The creamer composition has a uniform and stable texture, is free of phase separation and does not use additional stabilizers, and is rich in dietary fiber and omega 3 fats.

[0007] The present inventors have surprisingly found that by wet milling (e.g. in a colloid mill) the flaxseed, the natural oil body membrane encapsulating the flaxseed fat remains quasi-intact, allowing the whole flaxseed to be ground without fat oxidation, preventing coalescence and Ostwald ripening. This wet milling process also allows the extraction of soluble fiber, contributing to the formation of a uniform suspension, which is not feasible with dry milling processes.

[0008] The present inventors have surprisingly found that by wet milling the flaxseed, the use of wet milling further eliminates or reduces the need for emulsifiers or buffer salts, as no additional proteins need to be added to stabilize the creamer emulsion.

[0009] In one aspect, the present invention provides a creamer composition comprising ground flaxseed. The term “ground flaxseed” can refer to flaxseed that has undergone a size reduction process (e.g. milling or grinding).

[0010] Any suitable source of flaxseed can be used in the present application, including any suitable variety of flaxseed, whole or dehulled flaxseed, toasted flaxseed, and / or enzyme treated flaxseed. Suitably, the flaxseed is of the Goldin variety, such as the NuLin variety or the Omega variety. In some embodiments, the flaxseed is dehulled. In some embodiments, the flaxseed is toasted. In some embodiments, the flaxseed is enzyme treated, such as with cellulase and / or xylanase enzymes.

[0011] The ground flaxseed can be wet milled, preferably using a colloid mill. The ground flaxseed can have any suitable particle size. Suitably, the ground flaxseed has a particle size D90 of about 800 pm or less, about 700 pm or less, about 600 pm or less, or about 500 pm or less. Suitably, the ground flaxseed has a particle size D(3,2) of about 20 pm or less, about 15 pm or less, about 10 pm or less, about 9 pm or less, about 8 pm or less, about 7 pm or less, about 6 pm or less, or about 5 pm or less.

[0012] The creamer composition can comprise any suitable amount of ground flaxseed. Suitably, the creamer composition comprises ground flaxseed in an amount of about 5% or more by weight.

[0013] The creamer composition of the present application can comprise any suitable amount of flaxseed oil, flaxseed protein, and flaxseed dietary fiber. Suitably, the creamer composition comprises: (a) flaxseed oil in an amount of about 5% or more and / or about 70% or less by weight on a dry weight basis; (b) flaxseed dietary fiber in an amount of about 3% or more and / or about 50% or less by weight on a dry weight basis. And / or (b) flaxseed protein in an amount of about 3% or more and / or about 50% or less by weight on a dry weight basis. Suitably, the creamer composition has a weight ratio of flaxseed oil / flaxseed dietary fiber of about 1.5 or more and / or a weight ratio of flaxseed oil / flaxseed protein of about 1.5 or more.

[0014] The creamer composition can comprise any suitable amount of dietary fiber, including insoluble and soluble dietary fiber. Suitably, the creamer composition comprises: (a) insoluble dietary fiber in an amount of about 13.0% or less by weight on a dry weight basis; (b) low molecular weight soluble dietary fiber in an amount of about 1.0% or more by weight on a dry weight basis; and / or (c) high molecular weight soluble dietary fiber in an amount of about 22.0% or less by weight on a dry weight basis. Suitably, the creamer composition has a weight ratio of soluble dietary fiber / insoluble dietary fiber of about 0.7 or more.

[0015] The creamer composition can comprise any other suitable ingredient, such as a flavouring agent, a sweetener, an antioxidant, an extender, a cereal, or a combination thereof. In some embodiments, the creamer composition does not comprise any added emulsifier, buffer and / or hydrocolloid. In some embodiments, the creamer composition further comprises: (a) one or more antioxidant, such as rosemary and / or tocopherol; (b) one or more cereal, such as oat flour; and / or (c) one or more flavouring agent. In some embodiments, the creamer composition further comprises sugar. In other embodiments, the creamer composition does not comprise added sugar.

[0016] In some embodiments, the creamer composition is a liquid creamer. The liquid creamer composition can comprise ground flaxseed in an amount of about 6% or more by weight, about 7% or more by weight, or about 8% or more by weight; and / or about 10% or less by weight or about 9% or less by weight. In some embodiments, the liquid creamer composition comprises ground flaxseed in an amount of about 5% to about 7% by weight. In some embodiments, the liquid creamer composition comprises ground flaxseed in an amount of about 6% by weight. The liquid creamer composition can have a viscosity of about 100 cP or more, about 140 cP or more, about 160 cP or more, or about 170 cP or more at 4°C and a shear rate of 75 s -1 The liquid creamer composition can comprise any suitable amount of additional ingredients. In some embodiments, the liquid creamer composition comprises: (a) one or more antioxidant in a total amount of about 0.05% to about 1% by weight, or about 0.1% to about 0.5% by weight; (b) one or more cereal in a total amount of about 0.1% to about 5% by weight; (c) one or more flavouring agent in a total amount of about 0.1% to about 5% by weight; and / or (d) sugar in a total amount of about 1% to about 40% by weight.

[0017] In some embodiments, the creamer composition is a powder creamer. The powder creamer composition can be provided by any suitable method. In some embodiments, the powder creamer composition is spray-dried. Prior to spray-drying, the powder creamer composition can comprise ground flaxseed in an amount of about 20% or more by weight, about 25% or more by weight, about 30% or more by weight, or about 35% or more by weight.

[0018] The creamer composition can be a vegan creamer. In some embodiments, the creamer composition is a beverage creamer, such as a coffee creamer, a tea creamer, or a cocoa creamer.

[0019] In another aspect, the present application provides a beverage capsule comprising the creamer composition of the present application.

[0020] In another aspect, the present application provides a beverage system comprising the creamer composition of the present application.

[0021] In another aspect, the present application provides a beverage composition comprising the creamer composition of the present application.

[0022] In some embodiments, the beverage composition is a coffee, tea or cocoa beverage. In some embodiments, the beverage composition is a coffee mix, e.g. a coffee mix comprising soluble coffee, the creamer composition of the present application, optionally sugar and / or a foaming agent.

[0023] In another aspect, the present application also provides a method of preparing a beverage composition, the method comprising: (i) providing a beverage composition base; and (ii) adding the creamer composition of the present application to the beverage composition base.

[0024] In another aspect, the present application provides a method of producing a flaxseed slurry for use in a creamer composition, the method comprising (a) providing whole or dehulled flaxseed; and (b) wet milling the flaxseed, preferably using a colloid mill, to provide a flaxseed slurry comprising milled flaxseed.

[0025] In another aspect, the present application provides a flaxseed slurry for use in a creamer composition, wherein the flaxseed slurry comprises milled flaxseed. The milled flaxseed can be wet milled, preferably using a colloid mill.

[0026] In another aspect, the present application provides a method of producing a liquid creamer composition, the method comprising: (a) providing a flaxseed slurry according to the present application; (b) optionally mixing the flaxseed slurry with water and / or one or more additional creamer ingredients; (c) optionally homogenizing the flaxseed slurry; and (d) sterilizing the flaxseed slurry to provide a liquid creamer composition.

[0027] In another aspect, the present application provides a method of producing a liquid creamer composition, the method comprising: (a) providing a flaxseed slurry according to the present application; (b) optionally mixing the flaxseed slurry with one or more additional creamer ingredients; (c) optionally homogenizing the flaxseed slurry; and (d) drying the flaxseed slurry to provide a powdered creamer composition.

[0028] In another aspect, the present application provides the use of a flaxseed slurry according to the present application in a creamer composition, preferably a beverage creamer composition such as a coffee creamer, tea creamer or cocoa creamer. BRIEF DESCRIPTION OF DRAWINGS

[0029] Figure 1 - Liquid creamer Flaxseed creamer

[0030] (A) Creamers 018, 043 and 047 showed good stability. (B) Sample 039 containing 4 wt% ground flaxseed showed marble and phase separation defects.

[0031] Figure 2 - Viscosity profile of liquid flaxseed creamer

[0032] Figure 3 - Homogenous beverage made from flaxseed powder vs. flaxseed meal

[0033] Suspension in 150 mL water, 6 g powder / meal, 6 g sugar and 2 g coffee. (A) Flaxseed powder prepared via a wet milling process. (B) Flaxseed meal prepared via a dry milling process (Glanbia Nutritionals).

[0034] Figure 4 - Homogenous beverage made from flaxseed powder vs. flaxseed meal in 10 minutes

[0035] Suspension in 150 mL water, 6 g powder / meal, 6 g sugar and 2 g coffee, and temperature > 90°C. (A) Flaxseed powder (left) and flaxseed meal (right) at time = 0. (B) Flaxseed powder (left) and flaxseed meal (right) at time = 5 minutes. (C) Flaxseed powder (left) and flaxseed meal (right) at time = 10 minutes. DETAILED DESCRIPTION

[0036] The preferred features and embodiments of the present application will now be described by way of non-limiting examples. The disclosure is not limited to the exemplary methods and materials disclosed herein, and any methods and materials similar or equivalent to those described herein can be used in the practice or testing of embodiments of the disclosure. The skilled person will understand that they can combine all features of the present disclosure disclosed herein without departing from the scope of the disclosed application.

[0037] It must be noted that, as used herein and in the appended claims, the singular form "a", "an", and "the" include plural references unless the context clearly dictates otherwise.

[0038] As used herein, the terms "comprising" and "consisting of" are synonymous with "including," "containing," and are inclusive or open-ended and do not exclude additional, unrecited members, elements, or steps. The terms "comprising" and "consisting of" also include the term "consisting essentially of."

[0039] A numeric range includes the numbers that define the range. As used herein, the term "about" means approximately, in the vicinity of, roughly, or around. When the term "about" is used in conjunction with a numerical value or range, it modifies that value or range by extending the boundaries to above and below the stated numerical value. Generally, the terms "about" and "approximately" are used herein to modify numerical values that are above and below the stated value by 10%.

[0040] The publications discussed herein are provided solely for their disclosure prior to the filing date of the present patent application. Nothing herein is to be construed as an admission that the

[0041] All publications mentioned in the specification are herein incorporated by reference.

[0042] Creamer composition

[0043] In one aspect, the present application provides a creamer composition comprising flaxseed.

[0044] By "creamer composition" is meant a composition intended to be added to a beverage or food composition such as, for example, coffee, tea, cocoa, or soup, to impart specific properties such as color (e.g., whitening effect), thickening, flavor, texture, and / or other desired properties. The creamer composition can be intended to replace milk or cream in such beverage or food composition.

[0045] The creamer composition of the present application can be in powder or liquid form. Suitably, the liquid creamer composition can comprise water in an amount of about 5 wt% to about 95 wt%, or about 10 wt% to about 90 wt%, or about 20 wt% to about 80 wt%. Suitably, the powder creamer composition can comprise water in an amount of about 5 wt% or less, about 4 wt% or less, or about 3 wt% or less.

[0046] In preferred embodiments, the creamer composition is non-dairy. A "non-dairy creamer" is a product intended to replace milk or cream when added to coffee, tea, hot chocolate, or other beverages. Non-dairy creamers can contain caseinates.

[0047] In preferred embodiments, the creamer composition is vegetarian. A "vegetarian creamer composition" can be a creamer composition that does not contain substances derived from animals, including, for example, substances derived from eggs or dairy products.

[0048] In preferred embodiments, the creamer composition is plant-based. A "plant-based creamer composition" can be a creamer composition that does not contain substances other than those derived from plants.

[0049] In preferred embodiments, the creamer composition is a beverage creamer. A "beverage creamer" can be a creamer composition intended to replace milk or cream in coffee, tea, cocoa, or other beverages. Suitably, the creamer composition is a coffee creamer, tea creamer, and / or cocoa creamer. In some embodiments, the creamer composition is a coffee creamer.

[0050] Flaxseed

[0051] Flaxseed or linseed is the seed from the flax plant (Linum usitatissimum). There are two basic varieties of flaxseed, golden (also known as yellow) and brown. Whole flaxseed is flat and oblong with a pointed tip, comprising a seed coat, a thin endosperm, two embryos, and a radicle. The hull produces high-quality fiber, and the seed provides oil rich in omega-3, digestible protein, and lignans (see, e.g., Bernacchia, R. et al., 2014, Austin J Nutri Food Sci, 2(8), p. 1045).

[0052] Flaxseed source

[0053] The flaxseed used in the present application can be any suitable variety, including any golden variety and brown variety (see, e.g., You, F.M. et al., 2016, Canadian Journal of Plant Science, 96(5), pp. 837-852). The basic flaxseed varieties generally have similar nutritional profiles. Suitably, the flaxseed is a golden variety, such as the NuLin variety or the Omega variety. In some embodiments, the flaxseed is the NuLin variety. In some embodiments, the flaxseed is the Omega variety.

[0054] The flaxseed used in the present application can be whole flaxseed or dehulled flaxseed. In some embodiments, the flaxseed is dehulled. Methods for dehulling flaxseed are well known in the art (see, e.g., Oomah, B.D. and Mazza, G., 1997, LWT-Food Science and Technology, 30(2), pp. 135-140). Dehulling of the seed can increase the concentration of oil and protein and decrease the carbohydrate content in dehulled flaxseed.

[0055] The flaxseed used in the present application can be toasted. Toasting flaxseed can inactivate undesirable enzymes (e.g., beta-glucosidase), thereby avoiding any potential release of residual cyanide.

[0056] Conventional toasting conditions are well known to those skilled in the art and any suitable toasting conditions can be used. In some embodiments, the flax seeds are lightly toasted, for example at about 210°C or less, about 205°C or less, about 200°C or less, about 195°C or less, about 190°C or less, about 185°C or less, or about 180°C or less. Toasting at temperatures of about 210°C or less can reduce oxidation products that cause green, fatty, and cheesy flavours. Suitably, the flax seeds are toasted at about 140°C to about 180°C, about 150°C to about 170°C, or about 160°C. Suitably, the flax seeds are toasted for about 1 minute to about 10 minutes, about 2 minutes to about 8 minutes, about 3 minutes to about 6 minutes, or about 4 minutes. Suitably, the flax seeds are toasted at about 140°C to about 180°C for about 1 minute to about 10 minutes.

[0057] In some embodiments, the flax seeds are toasted whole flax seeds. In some embodiments, the flax seeds are toasted dehulled flax seeds.

[0058] The flax seeds used in the present application can be enzyme treated. Any suitable enzyme treatment can be used, for example to reduce the viscosity of the flax seed slurry after milling. Suitably, the flax seeds are enzyme treated with one or more polysaccharide degrading enzymes. Suitable polysaccharide degrading enzymes can include glycosidases (EC 3.2.1), such as cellulases (EC 3.2.1.4) and xylanases (EC 3.2.1.8). In some embodiments, the flax seeds are enzyme treated with one or more glycosidases. In some embodiments, the flax seeds are enzyme treated with cellulases and / or xylanases. In some embodiments, the flax seeds are enzyme treated with cellulases and xylanases.

[0059] In some embodiments, the flax seeds are toasted whole flax seeds. In some embodiments, the flax seeds are toasted dehulled flax seeds. In some embodiments, the flax seeds are toasted enzyme treated whole flax seeds. In some embodiments, the flax seeds are toasted enzyme treated dehulled flax seeds.

[0060] Ground flaxseed

[0061] In preferred embodiments, the flaxseed is wet milled. In other preferred embodiments, the flaxseed is colloid milled. In more preferred embodiments, the flaxseed is wet milled using a colloid mill. Without wishing to be bound by theory, the inventors understand that in flaxseed oil bodies, the triglycerides of the oil droplets are surrounded by a monolayer of phospholipids entwined with the protein oleosin. The inventors have found that this structure is largely unimpaired during wet milling, thus avoiding the release of free oil in the creamer. The soluble fibre coating the flaxseed is extracted and activated during wet milling to become a viscous mucilage which contributes to the desired texture of the creamer and provides the viscosity required to suspend the creamer dispersion, thus imparting stability to the creamer. The inventors have surprisingly found that by processing flaxseed by wet milling (e.g. using a colloid mill), the mucilage layer stabilises the oil bodies and thus prevents rupture, or if rupture occurs, reduces the coalescence of any released oil.

[0062] Wet milling (also known as wet grinding) is a process which disperses particles suspended in a liquid slurry in that liquid by shearing or comminution. Colloid mills are designed for the production of colloid solutions or very fine emulsions and suspensions. The high tip speed combined with the very small shear gap results in a strong friction on the material being processed (see for example King, A.G. and Keswani, S.T., 1994, Journal of the American Ceramic Society, 77(3), pp. 769-777).

[0063] The flaxseed can have any suitable particle size, which can be determined by any suitable method known in the art. Suitably, the particle size is determined by laser scattering, for example static light scattering (SLS). Suitably, the particle size is expressed as D90 or D(3,2). D90 or Dv(90) is the diameter where 90% of the volume distribution has a smaller particle size. For materials such as flaxseed, the volume distribution and mass distribution can be considered equivalent. D(3,2) is the surface area mean square.

[0064] Suitably, the flaxseed has a particle size D90 of about 900 pm or less, about 850 pm or less, about 800 pm or less, about 750 pm or less, about 700 pm or less, about 650 pm or less, about 600 pm or less, about 550 pm or less, or about 500 pm or less. Suitably, the flaxseed has a particle size D90 of about 50 pm or more.

[0065] Suitably, the flaxseed has a particle size D(3,2) of about 25 pm or less, about 20 pm or less, about 15 pm or less, about 10 pm or less, about 9 pm or less, about 8 pm or less, about 7 pm or less, about 6 pm or less, or about 5 pm or less. Suitably, the flaxseed has a particle size D(3,2) of about 1 pm or more.

[0066] Flaxseed content

[0067] The creamer composition of the present application can comprise any suitable amount of flaxseed. Suitably, the creamer composition comprises flaxseed in an amount of about 3.0% or more by weight, about 3.5% or more by weight, about 4.0% or more by weight, about 4.5% or more by weight, about 5.0% or more by weight, about 5.5% or more by weight, about 6.0% or more by weight, about 6.5% or more by weight, about 7.0% or more by weight, about 7.5% or more by weight, or about 8.0% or more by weight.

[0068] Preferably, the creamer composition comprises flaxseed in an amount of about 5.0% or more by weight, about 5.5% or more by weight, 6.0% or more by weight, about 6.5% or more by weight, about 7.0% or more by weight, about 7.5% or more by weight, or about 8.0% or more by weight.

[0069] In some embodiments, the creamer composition comprises flaxseed in an amount of about 5.0% or more by weight. In some embodiments, the creamer composition comprises flaxseed in an amount of about 5% by weight.

[0070] In some embodiments, the creamer composition comprises flaxseed in an amount of about 6.0% or more by weight. In some embodiments, the creamer composition comprises flaxseed in an amount of about 6% by weight.

[0071] Suitably, the creamer composition comprises flaxseed in an amount of about 5% or more by weight, 6% or more by weight, 7% or more by weight, 8% or more by weight, 9% or more by weight, about 10% or more by weight, 11% or more by weight, 12% or more by weight, 13% or more by weight, 14% or more by weight, 15% or more by weight, 16% or more by weight, 17% or more by weight, 18% or more by weight, 19% or more by weight, or 20% or more by weight on a dry weight basis.

[0072] Flaxseed oil, protein and dietary fibre content

[0073] The creamer composition of the present application can comprise flaxseed oil, flaxseed protein, and flaxseed dietary fiber. The creamer composition of the present application is preferably not sieved or filtered, and substantially retains all flaxseed oil, flaxseed protein, and flaxseed dietary fiber present in the flaxseed source.

[0074] The oil, protein, and dietary fiber can be present in any suitable amount, generally depending on the flaxseed source (e.g., variety, whole or dehulled, etc.). Generally, whole flaxseed comprises oil in an amount of about 40% to about 50% by weight, protein in an amount of about 15% to about 25% by weight, and dietary fiber in an amount of about 15% to about 30% by weight.

[0075] Suitably, the creamer composition comprises flaxseed oil in an amount of about 5% or more, about 10% or more, about 15% or more, about 20% or more, about 25% or more, about 30% or more, or about 35% or more, by weight on a dry weight basis. Suitably, the creamer composition comprises flaxseed oil in an amount of about 70% or less, about 65% or less, about 60% or less, about 55% or less, or about 50% or less, by weight on a dry weight basis. Suitably, the creamer composition comprises flaxseed oil in an amount of about 5% to about 70%, about 5% to about 65%, about 5% to about 60%, about 5% to about 55%, or about 5% to about 50%, by weight on a dry weight basis.

[0076] Suitably, the creamer composition comprises flaxseed dietary fiber in an amount of about 1% or more, about 2% or more, about 3% or more, about 4% or more, about 5% or more, about 10% or more, or about 15% or more, by weight on a dry weight basis. Suitably, the creamer composition comprises flaxseed dietary fiber in an amount of about 50% or less, about 45% or less, about 40% or less, about 35% or less, about 30% or less, about 25% or less, or about 20% or less, by weight on a dry weight basis. Suitably, the creamer composition comprises flaxseed dietary fiber in an amount of about 1% to about 50%, about 1% to about 45%, about 1% to about 40%, about 1% to about 35%, about 1% to about 30%, about 1% to about 25%, or about 1% to about 20%, by weight on a dry weight basis.

[0077] Suitably, the creamer composition comprises flaxseed protein in an amount of about 1 wt% or more, about 2 wt% or more, about 3 wt% or more, about 4 wt% or more, about 5 wt% or more, about 10 wt% or more, or about 15 wt% or more, based on dry weight. Suitably, the creamer composition comprises flaxseed protein in an amount of about 50 wt% or less, about 45 wt% or less, about 40 wt% or less, about 35 wt% or less, about 30 wt% or less, about 25 wt% or less, or about 20 wt% or less, based on dry weight. Suitably, the creamer composition comprises flaxseed protein in an amount of about 1 wt% to about 50 wt%, about 1 wt% to about 45 wt%, about 1 wt% to about 40 wt%, about 1 wt% to about 35 wt%, about 1 wt% to about 30 wt%, about 1 wt% to about 25 wt%, about 1 wt% to about 20 wt%, based on dry weight.

[0078] Suitably, the creamer composition comprises: (a) flaxseed oil in an amount of about 5 wt% to about 70 wt% (e.g., about 10 wt% to about 50 wt%); (b) flaxseed dietary fiber in an amount of about 1 wt% to about 50 wt% (e.g., about 3 wt% to about 40 wt%); and / or (c) flaxseed protein in an amount of about 1 wt% to about 50 wt% (e.g., about 3 wt% to about 40 wt%), all based on dry weight. Suitably, the creamer composition comprises: (a) flaxseed oil in an amount of about 5 wt% to about 70 wt% (e.g., about 10 wt% to about 50 wt%); (b) flaxseed dietary fiber in an amount of about 1 wt% to about 50 wt% (e.g., about 3 wt% to about 40 wt%), and (c) flaxseed protein in an amount of about 1 wt% to about 50 wt% (e.g., about 3 wt% to about 40 wt%), all based on dry weight.

[0079] Suitably, the creamer composition has a flaxseed oil / flaxseed dietary fiber weight ratio of about 1.5 or more, about 2.0 or more, about 2.5 or more, or about 3.0 or more. Suitably, the creamer composition has a flaxseed oil / flaxseed protein weight ratio of about 1.5 or more, about 2.0 or more, about 2.5 or more, or about 3.0 or more.

[0080] Suitably, the creamer composition comprises insoluble dietary fiber in an amount of about 13.0 wt% or less, about 12.0 wt% or less, about 11.0 wt% or less, about 10.0 wt% or less, about 9.0 wt% or less, or about 8.0 wt% or less, based on dry weight.

[0081] Suitably, the creamer composition comprises soluble dietary fiber in an amount of about 2.0 wt% or more, about 3.0 wt% or more, about 4.0 wt% or more, about 5.0 wt% or more, 6.0 wt% or more, or 7.0 wt% or more, based on dry weight.

[0082] Suitably, the creamer composition has a weight ratio of soluble dietary fiber to insoluble dietary fiber of about 0.7 or more, about 0.8 or more, about 0.9 or more, or about 1.0 or more.

[0083] Suitably, the creamer composition comprises about 1.0 wt% or more, about 1.5 wt% or more, about 2.0 wt% or more, 2.5 wt% or more, 3.0 wt% or more, or 3.5 wt% or more, on a dry weight basis, of low molecular weight soluble dietary fiber. The low molecular weight soluble dietary fiber can have a degree of polymerization (DP) of 9 or less.

[0084] Suitably, the creamer composition comprises about 22.0 wt% or less, about 20.0 wt% or less, about 18.0 wt% or less, about 16.0 wt% or less, about 14.0 wt% or less, or about 12.0 wt% or less, on a dry weight basis, of high molecular weight soluble dietary fiber. The high molecular weight soluble dietary fiber can have a degree of polymerization (DP) of 10 or more.

[0085] Other creamer ingredients

[0086] The creamer composition can comprise any other suitable ingredient. The creamer composition can also comprise one or more ingredients, such as a flavoring agent, a sweetener, a coloring agent, an antioxidant, a stabilizer, a pH control agent, a buffer, a bulking agent, a foaming agent, a grain, or combinations thereof.

[0087] In some embodiments, the creamer composition comprises flaxseed and is substantially free of any other ingredient. By "substantially free" is meant that no additional agents are added to the composition, and any additional agents present are derived from trace components or impurities present in other components.

[0088] In some embodiments, the creamer composition comprises or consists of flaxseed and one other ingredient. In some embodiments, the creamer composition comprises or consists of flaxseed and two other ingredients. In some embodiments, the creamer composition comprises or consists of flaxseed and three other ingredients.

[0089] In some embodiments, the creamer composition does not comprise any added emulsifiers, hydrocolloids, pH control agents, or buffers. The term "added" is not intended to include agents present in trace amounts as natural components of other ingredients of the creamer composition.

[0090] Flavourings, sweeteners, colourings and antioxidants

[0091] In some embodiments, the creamer composition comprises one or more flavoring agents, sweetening agents, coloring agents, antioxidants, or combinations thereof. In some embodiments, the creamer composition comprises one or more flavoring agents, one or more sweetening agents, and one or more antioxidants (e.g., rosemary and / or tocopherol). Oil bodies provide natural antioxidant protection, for example, oil bodies contained in flaxseed that has been subjected to wet milling, but in the event that some rupture of the oil bodies occurs, the presence of antioxidants protects any released oil from oxidation, which can result in a rancid taste.

[0092] Suitably, the creamer composition can comprise one or more flavoring agents, sweetening agents, coloring agents, antioxidants, or combinations thereof in a total amount of at least about 0.1 wt%, at least about 0.5 wt%, or at least about 1 wt%. Suitably, the creamer composition can comprise one or more flavoring agents, sweetening agents, coloring agents, antioxidants, or combinations thereof in a total amount of about 0.1 wt% to 10 wt%, about 0.5 wt% to about 10 wt%, or about 1 wt% to about 10 wt%.

[0093] In other embodiments, the creamer composition is substantially free of any flavoring agents, sweetening agents, coloring agents, and / or antioxidants.

[0094] The list of known flavoring agents includes thousands of molecular compounds well known in the art. Sweetening agents can include, but are not limited to, sugar alcohols such as maltitol, xylitol, sorbitol, erythritol, mannitol, isomalt, lactitol, hydrogenated starch hydrolysates, and the like, alone or in combination. Coloring agents include any substance that imparts color to the composition. Antioxidants include any substance that reduces oxidation, such as rosemary and tocopherol. The level of use of flavoring agents, sweetening agents, coloring agents, and antioxidants will vary greatly and will depend on factors such as the potency of the sweetener, the desired product sweetness, the level and type of flavoring agent used, and cost considerations.

[0095] Stabilisers

[0096] In some embodiments, the creamer composition is substantially free of any stabilizer. In some embodiments, the creamer composition does not comprise any added emulsifiers and / or hydrocolloids.

[0097] Stabilizers can include emulsifiers, thickening and gelling agents, foam stabilizers, humectants, anti-caking and coating agents. For example, stabilizers can include hydrophilic colloids, which are compounds that help to increase the physical viscosity of the composition. Suitable hydrophilic colloids can be carrageenan, such as kappa-carrageenan, iota-carrageenan, and / or lambda-carrageenan; starch, e.g., modified starch; cellulose, e.g., microcrystalline cellulose, methylcellulose, or carboxymethylcellulose; agar; gelatin; gellan gum (e.g., high acyl gellan gum, low acyl gellan gum); guar gum; gum arabic; konjac gum; locust bean gum; pectin; sodium alginate; maltodextrin; tragacanth gum; xanthan gum; or combinations thereof.

[0098] pH control agents and buffers

[0099] In some embodiments, the creamer composition is substantially free of any pH control agents and buffers. In some embodiments, the creamer composition does not include any added buffer salts.

[0100] As used herein, a “pH control agent” is an additive used to change or maintain the pH of a composition, and includes bases, acids, neutralizing agents, and buffers. Any suitable pH control agent can be used, for example a base. For example, suitable bases can include a carbonate salt or solution thereof, a bicarbonate salt or solution thereof, or a hydroxide salt or solution thereof, or combinations thereof. The base can be selected from one or more of: calcium carbonate, ammonium carbonate, magnesium carbonate, potassium carbonate, sodium carbonate, ammonium bicarbonate, basic magnesium carbonate, potassium bicarbonate, sodium bicarbonate, sodium sesquicarbonate, ammonium hydroxide, calcium hydroxide, magnesium hydroxide, potassium hydroxide, and sodium hydroxide; or a solution thereof.

[0101] As used herein, a buffer can prevent undesirable cream separation, flocculation, or precipitation of the creamer when added to a hot, acidic, and / or high mineral environment such as coffee by maintaining a constant pH. The buffer can be, for example, citrate, monophosphate, diphosphate, sodium and sodium bicarbonate, potassium and potassium bicarbonate, or combinations thereof. In some embodiments, the buffer is citrate, for example generated in situ by the addition of sodium bicarbonate and citric acid. In some embodiments, the buffer is a salt, such as potassium phosphate or dipotassium phosphate.

[0102] Bulk agents

[0103] In some embodiments, the creamer composition includes one or more bulking agents.

[0104] An extender is an additive that increases the bulk (volume or weight) of the composition without significantly affecting its taste and while maintaining its utility and functional integrity. Suitably, the extender can comprise or consist of one or more of: a syrup; soluble / insoluble fibre, preferably derived from corn, wheat, pea, rice, oat, coconut, barley and / or tapioca; fructo-oligosaccharides and galacto-oligosaccharides; and hydrolysed cereal flour. In some embodiments, the extender comprises or consists of one or more of: glucose syrup, powdered glucose, starch, corn syrup solids, maltodextrin and dextrin. In some embodiments, the extender is a sugar.

[0105] In some embodiments, the creamer composition comprises flaxseed and an extender, and is substantially free of any other added ingredients. In some embodiments, the creamer composition comprises an added sugar.

[0106] Suitably, the creamer composition can comprise one or more extenders in a total amount of at least about 1 wt%, at least about 5 wt%, or at least about 10 wt%. Suitably, the creamer composition can comprise one or more extenders in a total amount of about 1 wt% to 50 wt%, about 5 wt% to about 50 wt%, or about 10 wt% to about 50 wt%.

[0107] In other embodiments, the creamer composition is substantially free of added extenders. In some embodiments, the creamer composition does not comprise an added sugar.

[0108] Foaming agents

[0109] The creamer composition of the present application can be a foaming creamer, i.e. a creamer that produces foam when dissolved in a liquid. Foaming creamers and methods of producing them are well known in the art. The foaming creamer may, for example, be a powdered creamer composition in which the creamer powder particles are porous and gas is released from the pores upon dissolution to produce foam.

[0110] In some embodiments, the creamer composition comprises one or more foaming agents.

[0111] The creamer composition can comprise any suitable amount of one or more foaming agents. Suitably, the creamer composition can comprise one or more foaming agents in an amount of at least about 0.1 wt%, or at least about 1 wt%. Suitably, the creamer composition can comprise one or more foaming agents in an amount of about 0.1 wt% to 10 wt%, or about 1 wt% to about 10 wt%.

[0112] As used herein, a "foaming agent" (also known as a "foaming aid") is an additive that promotes the formation of foam. For example, a foaming agent can include a surfactant that reduces the surface tension of a liquid or increases the colloidal stability by inhibiting bubble coalescence. Any suitable foaming agent can be used in any suitable amount.

[0113] In some embodiments, the foaming agent comprises or consists of one or more of: a plant protein, optionally wherein the plant protein is selected from one or more of chickpea protein, pea protein, rice protein, oat protein, soy protein; a milk protein (e.g. hydrolysed milk protein); a polysaccharide; a saponin, optionally wherein the saponin is derived from Quillaja saponaria.

[0114] In some embodiments, the foaming agent comprises or consists of a plant protein, optionally wherein the plant protein is selected from one or more of chickpea protein, pea protein, rice protein, oat protein, soy protein. The plant protein can be a plant protein isolate and / or a hydrolysed plant protein. In some embodiments, the foaming agent comprises a plant protein isolate and / or a hydrolysed plant protein.

[0115] In some embodiments, the creamer composition comprises flaxseed, an extender, and a foaming agent (e.g. a plant protein), and is substantially free of any other added ingredients.

[0116] Cereals, legumes, nuts, seeds, pseudocereals

[0117] In some embodiments, the creamer composition comprises one or more plant materials in addition to flaxseed.

[0118] Any suitable plant material can be used. For example, plant materials that have previously been used in plant-based milk alternatives, such as grains (e.g. oats, rice, wheat, spelt, barley), legumes (e.g. soy, peanuts, lupin, cowpea), nuts (e.g. almonds, coconut, hazelnuts, pistachios, walnuts), seeds (e.g. sesame, hemp, sunflower) or pseudocereals (e.g. quinoa, teff, amaranth) (see, for example, Sethi, S. et al., 2016, Journal of food science and technology, 53, pp. 3408-3423). In some embodiments, the creamer composition comprises one or more grains. In some embodiments, the creamer composition comprises oats. The plant material can be provided in the form of a powder or flour. In some embodiments, the creamer composition comprises oat flour.

[0119] The creamer composition can comprise any suitable amount of additional plant material. Suitably, the creamer composition can comprise additional plant material in an amount of at least about 0.1 wt%, or at least about 1 wt%. Suitably, the creamer composition can comprise additional plant material in an amount of about 0.1 wt% to 10 wt%, or about 1 wt% to about 5 wt%.

[0120] Liquid creamer composition

[0121] In one embodiment, the present application provides a liquid creamer composition comprising flaxseed.

[0122] The liquid creamer composition of the present application can comprise any suitable amount of flaxseed. Suitably, the liquid creamer composition comprises flaxseed in an amount of about 4.5% or more by weight, about 5.0% or more by weight, about 5.5% or more by weight, 6.0% or more by weight, about 6.5% or more by weight, 7.0% or more by weight, about 7.5% or more by weight, or about 8.0% or more by weight. Suitably, the liquid creamer composition comprises flaxseed in an amount of about 10.0% or less by weight, about 9.5% or less by weight, about 9.0% or less by weight, or about 8.5% or less by weight.

[0123] Suitably, the liquid creamer composition comprises flaxseed in an amount of about 5% to about 10% by weight, about 5% to about 9% by weight, about 5% to about 8% by weight, or about 5% to about 7% by weight. Preferably, the liquid creamer composition comprises flaxseed in an amount of about 5.0% to about 7.0% by weight, about 5.5% to about 6.5% by weight, or about 6.0% by weight.

[0124] The viscosity of the liquid creamer composition of the present application can be about 100 cP or more, about 105 cP or more, about 110 cP or more, about 115 cP or more, about 120 cP or more, about 125 cP or more, about 130 cP or more, about 135 cP or more, about 140 cP or more, about 145 cP or more, about 150 cP or more, about 155 cP or more, about 160 cP or more, about 165 cP or more, about 170 cP or more, about 175 cP or more, or about 180 cP or more, wherein the viscosity is determined at 4°C and a shear rate of 75 s -1

[0125] The liquid creamer composition can comprise any other suitable ingredients. In some embodiments, the liquid creamer composition comprises one or more flavorants, one or more sweeteners, and one or more antioxidants (e.g., rosemary and / or tocopherols). In some embodiments, the liquid creamer composition further comprises sugar. In other embodiments, the liquid creamer composition does not comprise added sugar.

[0126] ​In some embodiments, the liquid creamer composition comprises one or more antioxidants in a total amount of about 0.05 wt.% or more, about 0.1 wt.% or more, or about 0.5 wt.% or more. In some embodiments, the liquid creamer composition comprises one or more antioxidants in a total amount of about 2.0 wt.% or less, 1.0 wt.% or less, or 0.5 wt.% or less. In some embodiments, the liquid creamer composition comprises one or more antioxidants in a total amount of about 0.05 wt.% to about 1.0 wt.%, about 0.1 wt.% to about 1.0 wt.%, or about 0.5 wt.% to about 1.0 wt.%.

[0127] In some embodiments, the liquid creamer composition comprises one or more grains in a total amount of about 0.1 wt.% or more, about 0.5 wt.% or more, or about 1.0 wt.% or more. In some embodiments, the liquid creamer composition comprises one or more grains in a total amount of about 5.0 wt.% or less. In some embodiments, the liquid creamer composition comprises one or more grains in a total amount of about 0.1 wt.% to about 5.0 wt.%, about 0.5 wt.% to about 5.0 wt.%, or about 1.0 wt.% to about 5.0 wt.%.

[0128] In some embodiments, the liquid creamer composition comprises one or more flavorants in a total amount of about 0.1 wt.% or more, about 0.5 wt.% or more, or about 1.0 wt.% or more. In some embodiments, the liquid creamer composition comprises one or more flavorants in a total amount of about 5.0 wt.% or less. In some embodiments, the liquid creamer composition comprises one or more flavorants in a total amount of about 0.1 wt.% to about 5.0 wt.%, about 0.5 wt.% to about 5.0 wt.%, or about 1.0 wt.% to about 5.0 wt.%.

[0129] In some embodiments, the liquid creamer composition comprises: (a) one or more antioxidants in a total amount of about 0.05 wt.% to about 1 wt.%, or about 0.1 wt.% to about 0.5 wt.%; (b) one or more grains in a total amount of about 0.1 wt.% to about 5 wt.%; and (c) one or more flavorants in a total amount of about 0.1 wt.% to about 5 wt.%.

[0130] In some embodiments, the liquid creamer composition comprises sugar in a total amount of about 1 wt.% or more, about 5 wt.% or more, or about 10 wt.% or more. In some embodiments, the liquid creamer composition comprises sugar in a total amount of about 40 wt.% or less, about 30 wt.% or less, or about 20 wt.% or less. In some embodiments, the liquid creamer composition comprises sugar in a total amount of about 1 wt.% to about 40 wt.%, about 5 wt.% to about 40 wt.%, or about 10 wt.% to about 40 wt.%.

[0131] In some embodiments, the liquid creamer composition comprises: (a) one or more antioxidants in a total amount of about 0.05% to about 1% by weight, or about 0.1% to about 0.5% by weight; (b) one or more grains in a total amount of about 0.1% to about 5% by weight; (c) one or more flavoring agents in a total amount of about 0.1% to about 5% by weight; and (d) sugar in a total amount of about 1% to about 40% by weight.

[0132] The liquid creamer composition can be packaged. Any suitable packaging can be used, for example, the liquid creamer composition can be aseptically filled in a bottle.

[0133] Powder creamer composition

[0134] In one embodiment, the present application provides a powdered creamer composition comprising flaxseed.

[0135] The powdered (or powderized) creamer composition can be provided by any suitable method, for example, by drying a liquid creamer composition, such as by spray drying or freeze drying. In some embodiments, the creamer composition is spray dried.

[0136] The powdered creamer composition of the present application can comprise any suitable amount of flaxseed. Suitably, the powdered creamer composition comprises flaxseed in an amount of about 10% or more, 15% or more, 20% or more, 25% or more, 30% or more, 35% or more, 40% or more, 45% or more, 50% or more, 60% or more, or 70% or more by weight on a dry weight basis. Suitably, the powdered creamer composition comprises flaxseed in an amount of about 20% or more, about 25% or more, about 30% or more, or about 35% or more prior to spray drying.

[0137] In some embodiments, the powdered creamer composition is substantially free of any other ingredients. In other embodiments, the powdered creamer composition further comprises one or more additional ingredients, such as coffee, sugar, chicory, barley, baking soda, tea extract, and the like. In some embodiments, the powdered creamer composition further comprises soluble coffee and / or sugar. In some embodiments, the powdered creamer composition further comprises a foaming agent. The powdered creamer composition can comprise a porous powder containing pressurized gas that is released upon dissolution of the powder, generating a foam, such powders are commonly referred to as "foam boosters".

[0138] The powdered creamer composition can be packaged. Any suitable packaging can be used.

[0139] Beverages, capsules and systems

[0140] Beverage composition

[0141] The present application provides a beverage composition comprising the creamer composition described herein. The beverage can be any suitable beverage, such as a coffee, tea or cocoa beverage. The beverage composition can be a ready-to-drink beverage or a ready-to-use beverage.

[0142] The present application also provides a powdered coffee, tea or cocoa beverage composition comprising soluble coffee, tea or cocoa and a powdered creamer composition according to the present application. By powdered coffee, tea or cocoa beverage composition is meant a powdered composition suitable for providing a coffee, tea or cocoa beverage, such as instant coffee, instant tea or instant cocoa, by dissolution in a liquid, preferably water. Powdered coffee, tea or cocoa beverage compositions comprising a combination of soluble coffee, tea or cocoa and powdered creamer are well known in the art. The packaged combination of soluble coffee, creamer powder and optionally sugar can be referred to as a coffee mix. The powdered coffee, tea or cocoa beverage can also comprise a sweetener (e.g. sugar) and a flavouring agent. In a preferred embodiment, the present application relates to a powdered coffee beverage comprising soluble coffee and a powdered creamer composition according to the present application. In another preferred embodiment, the present application relates to a powdered tea beverage comprising soluble tea and a powdered creamer composition according to the present application.

[0143] The present application also provides a method of preparing a beverage composition, the method comprising: (i) providing a beverage composition base; and (ii) adding a creamer composition described herein to the beverage composition base.

[0144] The beverage composition base can be any suitable beverage, such as a coffee, tea or cocoa beverage. The creamer composition can be added to the beverage composition base in powder or liquid form. The creamer composition can impart specific properties, such as colour (e.g. whitening effect), thickening, flavour, texture and / or other desirable properties, for example as a milk or cream substitute as an additive to the beverage composition.

[0145] Beverage capsule

[0146] The present application provides a beverage capsule comprising the creamer composition described herein. The beverage capsule can comprise the powdered creamer composition of the present application.

[0147] Beverage capsules are well known in the art and any suitable capsule can be used. Within the scope of the present application, the term capsule includes small, flexible and / or rigid containers, such as sachets. The construction of the capsule will depend on the particular beverage machine intended for use. Several such beverage machines adapted for the preparation of a beverage from a capsule exist and are well known in the art. The beverage capsule comprises a chamber in which the powdered creamer composition of the present application is present. The chamber can be hermetically sealed, or it can be partially open to the environment. The beverage capsule is constructed such that water or another suitable liquid can be injected into the chamber in which the powdered creamer composition of the present application is present, such that the powdered creamer composition dissolves when a beverage is prepared from the capsule in a beverage preparation apparatus. The liquid with the dissolved creamer is introduced from the capsule into a cup or other suitable container.

[0148] Beverage system

[0149] The present application provides a beverage system comprising the creamer composition described herein. The beverage system can comprise the powdered creamer composition of the present application.

[0150] Beverage systems are well known in the art and are widely commercially available. Any suitable beverage system can be used. Beverage systems include beverage preparation machines, automated systems for dispensing beverages, such as beverage vending machines, and the like. Beverage preparation systems for dispensing beverages are well known in the art. They typically comprise a machine into which one or more ingredient containers, such as beverage capsules, are inserted. The machine is capable of passing a fluid, typically hot water, through the ingredients contained in the containers, in order to produce a beverage.

[0151] Flaxseed slurry for use in a creamer composition

[0152] In one aspect, the present application provides a flaxseed slurry for use in a creamer composition.

[0153] The flaxseed slurry can comprise or consist of ground flaxseed and water. The flaxseed slurry can be or can be obtainable by a method of producing a flaxseed slurry according to the present application.

[0154] As described in the section above entitled "Flaxseed source", any suitable flaxseed source can be used in the flaxseed slurry. For example, the flaxseed can be whole or dehulled, toasted and / or enzyme treated.

[0155] The flaxseed slurry can be obtained by using a wet milling using a colloid mill. The flaxseed slurry can comprise ground flaxseed having any suitable particle size, as described in the section above entitled "Ground flaxseed".

[0156] Suitably, the flaxseed slurry comprises ground flaxseed having a particle size D90 of about 900 pm or less, about 850 pm or less, about 800 pm or less, about 750 pm or less, about 700 pm or less, about 650 pm or less, about 600 pm or less, about 550 pm or less, or about 500 pm or less. Suitably, the flaxseed slurry comprises ground flaxseed having a particle size D90 of about 50 pm or more.

[0157] Suitably, the flaxseed slurry comprises ground flaxseed having a particle size D(3,2) of about 25 pm or less, about 20 pm or less, about 15 pm or less, about 10 pm or less, about 9 pm or less, about 8 pm or less, about 7 pm or less, about 6 pm or less, or about 5 pm or less. Suitably, the flaxseed slurry comprises ground flaxseed having a particle size D(3,2) of about 1 pm or more.

[0158] The flaxseed slurry can comprise any suitable amount of ground flaxseed. Suitably, the flaxseed slurry comprises ground flaxseed in an amount of about 5% or more by weight, about 6% or more by weight, about 7% or more by weight, about 8% or more by weight, about 9% or more, or about 10% or more. Suitably, the flaxseed slurry comprises ground flaxseed in an amount of about 35% or less by weight, about 15% or less by weight, about 14% or less by weight, about 13% or less by weight, about 12% or less by weight, about 11% or less by weight, about 10% or less by weight, or about 9% or less by weight. The flaxseed slurry can be a paste.

[0159] The flaxseed slurry can comprise any suitable amount of flaxseed oil, flaxseed protein, and flaxseed dietary fiber, as described in the section above entitled "Flaxseed Oil, Protein, and Dietary Fiber Content." The flaxseed slurry can comprise or consist essentially of flaxseed oil, flaxseed protein, flaxseed dietary fiber, and water.

[0160] Method of preparing a flaxseed slurry

[0161] In one aspect, the present application provides a method of producing a flaxseed slurry for use in a creamer composition. The method can comprise: (a) providing flaxseed; and (b) wet milling the flaxseed to provide a flaxseed slurry comprising ground flaxseed.

[0162] As described in the section above entitled "Flaxseed Source," any suitable source of flaxseed can be used in the flaxseed slurry. For example, the flaxseed can be whole or dehulled, and / or toasted.

[0163] The flaxseed can be wet milled using a colloid mill. The flaxseed can be ground to any suitable particle size, as described in the section above entitled "Ground Flaxseed."

[0164] Suitably, the flaxseed is milled to a particle size D90 of about 900 pm or less, about 850 pm or less, about 800 pm or less, about 750 pm or less, about 700 pm or less, about 650 pm or less, about 600 pm or less, about 550 pm or less, or about 500 pm or less. Suitably, the flaxseed is milled to a particle size D90 of about 50 pm or more.

[0165] Suitably, the flaxseed is milled to a particle size D(3,2) of about 25 pm or less, about 20 pm or less, about 15 pm or less, about 10 pm or less, about 9 pm or less, about 8 pm or less, about 7 pm or less, about 6 pm or less, or about 5 pm or less. Suitably, the flaxseed is milled to a particle size D(3,2) of about 1 pm or more.

[0166] In some embodiments, the flaxseed is subjected to enzyme treatment prior to, during and / or after wet milling. In some embodiments, the flaxseed is subjected to enzyme treatment prior to wet milling. In some embodiments, the flaxseed slurry is subjected to enzyme treatment after wet milling. Any suitable enzyme treatment can be used, for example to reduce the viscosity of the flaxseed slurry after milling. Suitably, the flaxseed is subjected to enzyme treatment with one or more polysaccharide-degrading enzymes. Suitable polysaccharide-degrading enzymes can include glycosidases (EC 3.2.1), such as cellulases (EC 3.2.1.4) and xylanases (EC 3.2.1.8). In some embodiments, the flaxseed is subjected to enzyme treatment with one or more glycosidases. In some embodiments, the flaxseed is subjected to enzyme treatment with cellulases and / or xylanases. In some embodiments, the flaxseed is subjected to enzyme treatment with cellulases and xylanases.

[0167] In some embodiments, the flaxseed slurry is homogenized after wet milling. Any suitable homogenization conditions can be used in order to achieve a uniform distribution of the milled flaxseed. Suitably, the flaxseed slurry is homogenized at about 60 °C to about 90 °C. Suitably, the flaxseed slurry is homogenized in a two-stage homogenizer. The flaxseed slurry can be homogenized in a two-stage homogenizer at a first stage pressure of between 150 bar and 250 bar and a second stage pressure of between 15% and 35% of the first stage pressure.

[0168] Suitably, water is added to the flaxseed slurry after wet milling and / or homogenisation (e.g. when preparing a liquid creamer) to provide a flaxseed slurry having a desired amount of milled flaxseed and / or a desired viscosity. Suitably, water is added to provide a flaxseed slurry comprising milled flaxseed in an amount of about 5% or more by weight, about 6% or more by weight, about 7% or more by weight, about 8% or more by weight, about 9% or more, or about 10% or more. Suitably, water is added to provide a flaxseed slurry comprising milled flaxseed in an amount of about 15% or less by weight, about 14% or less by weight, about 13% or less by weight, about 12% or less by weight, about 11% or less by weight, about 10% or less by weight, or about 9% or less by weight.

[0169] Any other suitable steps can be incorporated into the method of producing a flaxseed slurry. For example, the method can comprise a step of soaking flaxseed in water before, during and / or after wet milling. In some embodiments, the whole is soaked in water before wet milling. Suitably, the water is at a temperature of about 25°C to about 90°C, about 25°C to about 75°C, about 25°C to about 60°C or about 25°C to about 45°C. Suitably, the flaxseed is soaked in water for about 10 minutes to about 30 minutes, or about 10 minutes to about 20 minutes. Suitably, the whole flaxseed is soaked in water at a weight ratio of about 1 :20 to about 3:10, about 1 :10 to about 3:10, about 1 :10 to about 1 :5, or about 1 :5 to about 3:10. In other embodiments, the method does not comprise a step of soaking flaxseed in water.

[0170] The flaxseed slurry obtained by the method of producing a flaxseed slurry can be any flaxseed slurry described herein, for example as described in the section above entitled “Flaxseed slurry for use in a creamer composition”.

[0171] Method of producing a creamer composition

[0172] In one aspect, the present application provides a method of producing a creamer composition, the method comprising providing a flaxseed slurry according to the present application, and (i) sterilising the flaxseed slurry to provide a liquid creamer composition; or (ii) drying the flaxseed slurry to provide a powdered creamer composition.

[0173] Any other suitable steps can be incorporated into the method of producing a creamer composition, for example those described below.

[0174] For example, the method can comprise a step of homogenising the flaxseed slurry. The term "homogenising" (or homogenised or homogenisation) is a unit operation using a type of processing equipment known as a homogeniser, which is fitted with a gear for reducing the size of liquid droplets in a liquid-liquid dispersion. Examples of homogenisers can include a high-speed blender, a high-pressure homogeniser, a high-shear disperser, an ultrasonic disrupter and a membrane homogeniser. The homogeniser can be a two-step homogeniser.

[0175] For example, the method can comprise a heat treatment step. The heat treatment step can be performed before or after homogenisation. The heat treatment step can be a step of pasteurising or commercial sterilising the flaxseed slurry. Suitable heat treatment steps are well known in the art. The pasteurisation step can be performed at a minimum temperature of 81 °C for at least 5 seconds. The method can comprise the steps of using HTST (high temperature short time) or UHT (ultra-high temperature treatment) using direct or indirect methods; and filling with clean, ultra-clean (ESL) or aseptic fill. The UHT treatment can be, for example, heating to above 135 °C (the temperature required to kill bacterial endospores) for 2 to 8 seconds. For example, the UHT treatment can be heating to between 138 °C and 140 °C for 5 to 7 seconds.

[0176] For example, the method can comprise a foaming step and / or an aeration step. In particular, when the creamer composition is a foamed creamer, the method can comprise such steps. Suitable foaming steps and aeration steps are well known in the art. For example, these steps can comprise aerating the pre-emulsion or emulsion concentrate, for example, at 4.0 NL / min.

[0177] For example, the method can comprise a step of cooling and / or packaging the creamer composition. Suitable cooling and / or packaging steps are well known in the art. For example, a dryer post-cooler post step can be used to cool the creamer composition, and a filling and closure step can be used to package the creamer composition.

[0178] The obtained creamer composition can be any of the creamer compositions described herein in the section above entitled "Creamer composition".

[0179] Liquid creamer composition

[0180] In one aspect, the present application provides a method of producing a liquid creamer composition, the method comprising providing a flaxseed slurry according to the present application, and sterilising the flaxseed slurry to provide the liquid creamer composition.

[0181] Any other suitable steps can be incorporated into the method of producing a liquid creamer composition.

[0182] For example, the method can include a step of mixing the flaxseed slurry with water to provide a desired amount of ground flaxseed and / or a desired viscosity. Suitably, water is added to provide a flaxseed slurry mixture comprising ground flaxseed in an amount of about 5% or more by weight, about 6% or more by weight, about 7% or more by weight, about 8% or more by weight, about 9% or more, or about 10% or more. Suitably, water is added to provide a flaxseed slurry mixture comprising ground flaxseed in an amount of about 15% or less by weight, about 14% or less by weight, about 13% or less by weight, about 12% or less by weight, about 11% or less by weight, about 10% or less by weight, or about 9% or less by weight.

[0183] For example, the method can include a step of mixing the flaxseed slurry with one or more additional creamer ingredients, such as any of the ingredients described above in the section entitled "Other Creamer Ingredients." In some embodiments, the flaxseed slurry mixture comprises: (a) one or more antioxidants in a total amount of about 0.05% to about 1% by weight, or about 0.1% to about 0.5% by weight; (b) one or more cereals in a total amount of about 0.1% to about 5% by weight; (c) one or more flavorings in a total amount of about 0.1% to about 5% by weight; and (d) optionally, sugar in a total amount of about 1% to about 40% by weight.

[0184] For example, the method can include a step of homogenizing the flaxseed slurry or the flaxseed slurry mixture. Suitably, the flaxseed slurry or the flaxseed slurry mixture is homogenized at about 60°C. Suitably, the flaxseed slurry or the flaxseed slurry mixture is homogenized in a two-stage homogenizer. The flaxseed slurry or the flaxseed slurry mixture can be homogenized in a two-stage homogenizer at a first stage pressure of between 150 bar and 250 bar and a second stage pressure of between 15% and 35% of the first stage pressure.

[0185] In some embodiments, the method of producing a liquid creamer composition comprises: (a) providing a flaxseed slurry of the present application; (b) mixing the flaxseed slurry with water and / or one or more additional creamer ingredients; (c) homogenizing the flaxseed slurry; and (d) sterilizing the flaxseed slurry to provide a liquid creamer composition.

[0186] For example, the method can include additional steps of cooling and / or packaging the liquid creamer composition. For example, the liquid creamer composition can be aseptically packaged in any suitable container (e.g., a bottle).

[0187] In some embodiments, the method of producing a liquid creamer composition comprises: (a) providing a flax seed slurry of the application; (b) mixing the flax seed slurry with water and / or one or more additional creamer ingredients; (c) homogenising the flax seed slurry; (d) sterilising the flax seed slurry to provide a liquid creamer composition; and (e) cooling and / or packaging the liquid creamer composition.

[0188] The liquid creamer composition obtained can be any of the liquid creamer compositions described herein in the section above entitled "Liquid creamer composition".

[0189] Powder creamer composition

[0190] In one aspect, the application provides a method of producing a powder creamer composition, the method comprising providing a flax seed slurry of the application, and drying the flax seed slurry to provide a powder creamer composition.

[0191] Suitable drying steps are well known in the art. The drying step can be carried out by spray drying, vacuum band drying, drum drying or freeze drying. In some embodiments, the drying step is carried out by spray drying. Suitable spray drying conditions are well known in the art.

[0192] Any other suitable steps can be incorporated into the method of producing a powder creamer composition.

[0193] For example, the method can comprise a step of mixing the flax seed slurry with one or more additional creamer ingredients, such as any of the ingredients described above in the section entitled "Additional creamer ingredients".

[0194] For example, the method can comprise a step of homogenising the flax seed slurry or flax seed slurry mixture. Suitably, the flax seed slurry or flax seed slurry mixture is homogenised at about 50°C to about 90°C, for example at about 60°C. Suitably, the flax seed slurry or flax seed slurry mixture is homogenised in a two stage homogeniser, for example at a first stage pressure of between 150 bar and 250 bar and a second stage pressure of between 15% and 35% of the first stage pressure.

[0195] For example, the method can comprise a step of pasteurising the flax seed slurry or flax seed slurry mixture prior to drying. Any suitable pasteurisation conditions can be used, for example, the pasteurisation step can be carried out at a minimum temperature of 81°C for at least 5 seconds.

[0196] In some embodiments, the method of producing a powder creamer composition comprises: (a) providing a flax seed slurry of the application; (b) mixing the flax seed slurry with one or more additional creamer ingredients; (c) homogenising the flax seed slurry; and (d) drying the flax seed slurry to provide a powder creamer composition.

[0197] For example, the method can include the additional step of packaging the powder creamer composition.

[0198] In some embodiments, the method of producing a powder creamer composition comprises: (a) providing a flaxseed slurry of the present application; (b) optionally mixing the flaxseed slurry with one or more additional creamer ingredients; (c) optionally homogenizing the flaxseed slurry; (d) drying the flaxseed slurry to provide a powder creamer composition; and (e) packaging the powder creamer composition.

[0199] The obtained powder creamer composition can be any of the powder creamer compositions described herein in the section above entitled "Powder Creamer Composition".

[0200] Examples

[0201] The present application will now be further described by way of Examples, which are meant to serve to assist one of ordinary skill in the art in carrying out the present application, and are not intended in any way to limit the scope of the present application.

[0202] Example 1 - Development and evaluation of liquid flaxseed creamer

[0203] The potential of flaxseed powder produced from flaxseed was evaluated in a liquid creamer. The goal was to obtain a liquid flaxseed creamer with acceptable physical / chemical stability and overall sensory profile.

[0204] Liquid flaxseed creamer formulation and processing

[0205] Roasted flaxseed was wet milled with water at 60°C for 7 hours to obtain a sticky paste with a low average particle size. This was achieved using a colloid mill. The omega-3 oil in the flaxseed was protected during the milling process by the addition of natural antioxidants. The flaxseed particle size was measured periodically during the milling process and the milling was stopped when the particle size did not decrease significantly. The milled flaxseed was collected and stored at 4°C.

[0206] Table 1 summarizes the liquid creamer formulations developed containing golden roasted flaxseed. Various flavorings and antioxidants were evaluated during the development process.

[0207] Table 1. Composition of liquid flaxseed creamer

[0208]

[0209] The process steps for sample preparation included the following:

[0210] • The flaxseed paste was added to water to form a slurry under vacuum at 20-25°C with stirring for 15 minutes.

[0211] • Sugar, flavourings and oat flour (if included) were added to the mixture under vacuum at 20-25°C for a further 15 minutes of stirring.

[0212] • The mixture was then heated to 80°C, followed by two stages of upstream homogenisation, and then heat UHT treatment, cooling and two stages of homogenisation at 80°C.

[0213] • The product was cooled to 50°C, aseptically filled into bottles and stored at 4°C.

[0214] Evaluation results

[0215] Table 2 summarises the visual results of the storage study. All prototypes showed good initial physical stability. Prototypes with flaxseed greater than 4wt% showed good physical stability over the 6 month shelf life. This indicates that flaxseed greater than 4wt% provides the required viscosity to maintain good product stability. Figure 1 A shows that creamers 018, 043 and 047 had good stability, while creamer 039 (containing 4wt% ground flaxseed) experienced marbleisation and phase separation defects.

[0216] Table 2. Visual observations recorded each month during the shelf life study

[0217]

[0218] M = marbleisation; s = slight; m = moderate; h = heavy; SS = serum separation

[0219] Table 3 shows the particle size of the creamers as measured by static light scattering

[0220] Table 3. Particle size measured by static light scattering

[0221]

[0222] The colour of the flaxseed creamers ranged from light to dark brown based on flaxseed content. The whiteness (L*) of the flaxseed creamers was approximately 60 and decreased as the total flaxseed decreased. Lower flaxseed content means lower oil content, which is known to be the main factor contributing to whitening effect. When added in coffee, the whiteness L* was approximately 40-50 and both a* and b* values increased, indicating an increase in red and yellow characteristics respectively.

[0223] The viscosity profile of the flaxseed creamers is shown in Figure 2 Prototypes 018 and 047, which contained 9% flaxseed, had a significant increase in viscosity, indicating that the amount of flaxseed used in the creamer was the main contributor to viscosity. An additional 1% oat flour also increased the viscosity (sample 047).

[0224] Evaluation methods

[0225] Visual observations

[0226] Perform visual inspection on all samples. Remove the bottles from storage monthly to check for potential defects, such as phase separation. Pour the sample into a beaker and inspect it during pouring. Return the product to the bottle and shake five times, then pour it back into the beaker to determine if the defects are reversible.

[0227] Particle characterisation

[0228] Particle size characteristics were determined by static light scattering (Mastersizer 3000, Malvern Instruments Ltd., Malvern, Worcestershire, UK). The sample was diluted with a dispersant (29% sugar, 0.4% dipotassium hydrogen phosphate) to obtain a light scattering signal within the appropriate range for measurement.

[0229] Flaxseed creamer appearance and colour analysis

[0230] The appearance of flaxseed creamer was recorded using a digital camera, and colorimetry (ColorFlex) was also used. ® The optical properties were quantified using a dual-beam spectrophotometer (EZ, HunterLab, Reston, VA). A xenon lamp was used to illuminate the sample using artificial sunlight (400nm-700nm). Creamer was poured into a transparent Piper petri dish, with a black cup used as a background. The sample was then illuminated and observed under simulated sunlight conditions (D65 / 10). The intensity of the reflected light was measured and converted to CIE L*, a*, and b* values.

[0231] Rheology analysis

[0232] Rheological measurements were performed using an Anton Paar Physica MCR 501 rheometer with a concentric cylindrical geometry. The product was treated according to the following specifications: viscosity at 75s. -1 The temperature was obtained from 4°C to 40°C at a shear rate of 2°C / min and a heating rate of 2°C / min.

[0233] Example 2 - Development and evaluation of powder flaxseed creamer

[0234] Powder flaxseed creamer formulation and processing

[0235] To evaluate the potential of flaxseed powder, produced from flaxseed, as a single-ingredient powdered creamer. The goal is to obtain a powdered flaxseed creamer with acceptable physical / chemical stability and overall sensory characteristics.

[0236] Baked flaxseed was wet milled with water at 60°C for about 2 hours to obtain a viscous paste with low average particle size. This was achieved using a colloid mill. The flaxseed was not soaked prior to milling to reduce viscosity and milling time. A mixture of cellulase and xylanase enzymes was used to reduce the viscosity of the flaxseed slurry during the milling process. The flaxseed particle size was measured periodically during the milling process and the milling was stopped when the particle size did not decrease significantly. The milled flaxseed was collected and stored at 4°C. After milling, the flaxseed slurry was processed into a powder using spray drying.

[0237] Comparison with homemade flaxseed milk

[0238] The nutrition of the flaxseed powder obtained by the above method was compared to a homemade flaxseed milk.

[0239] To obtain flaxseed milk, a method described in a cookbook was used: half cup of raw flaxseed (74.86 g) and 3 cups of room temperature water (about 1419.63 g) were mixed for 30 seconds. The contents were then poured into a glass and left to stand for 10 minutes. The foam and gel layer were discarded and the remaining contents were poured through a 1 mm sieve / cheese cloth and the filtrate (milk layer) was collected.

[0240] The nutritional profile in Table 4 below shows that for the homemade milk, most of the dietary fiber and protein was removed. In contrast, the flaxseed powder obtained by the above method had high amounts of flaxseed oil, flaxseed dietary fiber, and flaxseed protein.

[0241] Table 4. Nutritional profile of flaxseed powder and homemade flaxseed milk

[0242]

[0243] Comparison with flaxseed powder

[0244] The flaxseed powder obtained by the above process and a commercially available flaxseed powder (Glanbia Nutritionals) were each mixed with water under various conditions and then the beverage homogeneity and time required for separation were evaluated.

[0245] Table 5 shows the fiber composition of the flaxseed powder compared to the flaxseed powder.

[0246] Table 5. Differences in fibre composition between flaxseed powder and flaxseed powder

[0247]

[0248] Table 6 shows the total fiber and oil content of the flaxseed powder compared to the flaxseed powder and homemade milk, the flaxseed powder had the highest percentage of oil content of all three options and lower percentage of total fiber than the flaxseed powder.

[0249] Table 6. Total fibre and oil content of flaxseed powder and flaxseed powder compared to homemade milk

[0250]

[0251] Figure 3 and Figure 4 Visual results of initial studies showing the use of flaxseed powder as creamer. Flaxseed powder is better homogenized with coffee and better maintains this initial homogenization over the course of 10 minutes compared to flaxseed meal.

[0252] Flaxseed powder has a smaller particle size than flaxseed meal (see Table 7). The fibers of flaxseed powder are smaller, which helps to settle slowly. Particle size was measured by laser light scattering. This trend continues in the top and bottom phases of the separated phase of the homogenized beverage (see Table 8). The average % of particles in the flaxseed powder beverage is always <10 pm, which is smaller than flaxseed meal, and the oil bodies are more easily kept intact.

[0253] Table 7. Particle size of flaxseed powder and flaxseed powder

[0254]

[0255] Table 8. Particle properties of flaxseed powder and flaxseed powder in coffee and water

[0256]

[0257] Rheology measurements were performed with TA Instruments AR2000ex using concentric cylinder geometry. Flaxseed powder has lower viscosity in the homogenous and separated phases of the separated phase mixture of coffee and water when compared to flaxseed meal (see Table 9). Flaxseed powder therefore has a preferred viscosity for use as a creamer.

[0258] Table 9. Viscosity of beverage mix after addition of flaxseed powder and flaxseed powder

[0259]

[0260] Table 10 shows the impact of enzyme treatment of flaxseed slurry during the milling process, resulting in more soluble low weight dietary fiber and less insoluble and high molecular weight dietary fiber.

[0261] Table 10. Effect of enzyme treatment on fibre composition .

[0262]

[0263] Embodiments

[0264] Various preferred features and embodiments of the present application will now be described with reference to the following numbered paragraphs (Paragraphs).

[0265] 1. A creamer composition comprising ground flaxseed, wherein the ground flaxseed has a particle size D90 of about 800 pm or less, and wherein the creamer composition comprises the ground flaxseed in an amount of about 5% or more by weight.

[0266] 2. The creamer composition of paragraph 1, wherein the creamer composition comprises flaxseed oil in an amount of about 5% or more, about 10% or more, about 15% or more, about 20% or more, about 25% or more, about 30% or more, or about 35% or more by weight on a dry weight basis.

[0267] 3. The creamer composition of paragraph 1 or 2, wherein the creamer composition comprises flaxseed oil in an amount of about 70% or less, about 65% or less, about 60% or less, about 55% or less, or about 50% or less by weight on a dry weight basis.

[0268] 4. The creamer composition of any preceding paragraph, wherein the creamer composition comprises flaxseed dietary fiber in an amount of about 3% or more, about 4% or more, about 5% or more, about 10% or more, or about 15% or more by weight on a dry weight basis.

[0269] 5. The creamer composition of any preceding paragraph, wherein the creamer composition comprises flaxseed dietary fiber in an amount of about 50% or less, about 45% or less, about 40% or less, about 35% or less, about 30% or less, about 25% or less, or about 20% or less by weight on a dry weight basis.

[0270] 6. The creamer composition of any preceding paragraph, wherein the creamer composition comprises flaxseed protein in an amount of about 3% or more, about 4% or more, about 5% or more, about 10% or more, or about 15% or more by weight on a dry weight basis.

[0271] 7. The creamer composition of any preceding paragraph, wherein the creamer composition comprises flaxseed protein in an amount of about 50% or less, about 45% or less, about 40% or less, about 35% or less, about 30% or less, about 25% or less, or about 20% or less by weight on a dry weight basis.

[0272] 8. The creamer composition of any preceding paragraph, wherein the creamer composition has a flaxseed oil / flaxseed dietary fiber weight ratio of about 1.5 or higher, about 2.0 or higher, about 2.5 or higher, or about 3.0 or higher.

[0273] 9. The creamer composition of any preceding paragraph, wherein the creamer composition comprises about 13.0 wt% or less, about 12.0 wt% or less, about 11.0 wt% or less, about 10.0 wt% or less, about 9.0 wt% or less, or about 8.0 wt% or less insoluble dietary fibre on a dry weight basis.

[0274] 10. The creamer composition of any preceding paragraph, wherein the creamer composition comprises about 1.0 wt% or more, about 1.5 wt% or more, about 2.0 wt% or more, 2.5 wt% or more, 3.0 wt% or more, or 3.5 wt% or more low molecular weight soluble dietary fibre on a dry weight basis.

[0275] 11. The creamer composition of any preceding paragraph, wherein the creamer composition comprises about 22.0 wt% or less, about 20.0 wt% or less, about 18.0 wt% or less, about 16.0 wt% or less, about 14.0 wt% or less, or about 12.0 wt% or less high molecular weight soluble dietary fibre on a dry weight basis.

[0276] 12. The creamer composition of any preceding paragraph, wherein the creamer composition has a soluble dietary fibre / insoluble dietary fibre weight ratio of about 0.7 or more, about 0.8 or more, about 0.9 or more, or about 1.0 or more.

[0277] 13. The creamer composition of any preceding paragraph, wherein the ground flaxseed is wet milled, preferably wherein the ground flaxseed is colloidal milled.

[0278] 14. The creamer composition of any preceding paragraph, wherein the ground flaxseed has a particle size D90 of about 700 pm or less.

[0279] 15. The creamer composition of any preceding paragraph, wherein the ground flaxseed has a particle size D90 of about 600 pm or less, or about 500 pm or less.

[0280] 16. The creamer composition of any preceding paragraph, wherein the ground flaxseed has a particle size D(3,2) of about 20 pm or less, about 15 pm or less, about 10 pm or less, about 9 pm or less, about 8 pm or less, about 7 pm or less, about 6 pm or less, or about 5 pm or less.

[0281] 17. The creamer composition of any preceding paragraph, wherein the flaxseed is of the Goldin variety, optionally wherein the flaxseed is of the NuLin variety or the Omega variety.

[0282] 18. The creamer composition of any preceding paragraph, wherein the flaxseed is dehulled.

[0283] 19. The creamer composition of any preceding paragraph, wherein the flaxseed is toasted.

[0284] 20. The creamer composition of any preceding paragraph, wherein the flaxseed is enzymatically treated, optionally wherein the flaxseed is enzymatically treated with cellulase and / or xylanase.

[0285] 21. The creamer composition of any preceding paragraph, wherein the creamer composition does not comprise any added emulsifier.

[0286] 22. The creamer composition of any preceding paragraph, wherein the creamer composition does not comprise any added buffer.

[0287] 23. The creamer composition of any preceding paragraph, wherein the creamer composition does not comprise any added hydrocolloid.

[0288] 24. The creamer composition of any preceding paragraph, wherein the creamer composition further comprises one or more antioxidant, optionally wherein the creamer composition further comprises rosemary and tocopherol.

[0289] 25. The creamer composition of any preceding paragraph, wherein the creamer composition further comprises one or more cereal, optionally wherein the creamer composition further comprises oat flour.

[0290] 26. The creamer composition of any preceding paragraph, wherein the creamer composition further comprises one or more flavouring agent.

[0291] 27. The creamer composition of any preceding paragraph, wherein the creamer composition further comprises sugar.

[0292] 28. The creamer composition of any preceding paragraph, wherein the creamer composition does not comprise added sugar.

[0293] 29. The creamer composition of any of paragraphs 1 to 28, wherein the creamer composition is a liquid creamer.

[0294] 30. The creamer composition of paragraph 29, wherein the creamer composition comprises the ground flaxseed in an amount of about 6% or more by weight, about 7% or more by weight, or about 8% or more by weight.

[0295] 31. The creamer composition of paragraph 29 or 30, wherein the creamer composition comprises the ground flaxseed in an amount of about 10% or less by weight, or about 9% or less by weight.

[0296] 32. The creamer composition of any of paragraphs 29-31, wherein the creamer composition comprises the ground flaxseed in an amount of about 5 wt% to about 7 wt%, preferably wherein the creamer composition comprises the ground flaxseed in an amount of about 6 wt%.

[0297] 33. The creamer composition of any of paragraphs 29-32, wherein the creamer composition has a viscosity of about 100 cP or more, about 150 cP or more, about 160 cP or more, or about 170 cP or more at 4°C and a shear rate of 75 s -1

[0298] 34. The creamer composition of any of paragraphs 29-33, wherein the creamer composition comprises one or more antioxidants in a total amount of about 0.05 wt% to about 1 wt%, or about 0.1 wt% to about 0.5 wt%.

[0299] 35. The creamer composition of any of paragraphs 29-34, wherein the creamer composition comprises one or more grains in a total amount of about 0.1 wt% to about 5 wt%.

[0300] 36. The creamer composition of any of paragraphs 29-35, wherein the creamer composition comprises one or more flavoring agents in a total amount of about 0.1 wt% to about 5 wt%.

[0301] 37. The creamer composition of any of paragraphs 29-36, wherein the creamer composition comprises sugar in a total amount of about 1 wt% to about 40 wt%.

[0302] 38. The creamer composition of any of paragraphs 1-28, wherein the creamer composition is a powdered creamer.

[0303] 39. The creamer composition of paragraph 38, wherein the creamer composition is spray dried.

[0304] 40. The creamer composition of paragraph 39, wherein the creamer composition comprises the ground flaxseed in an amount of about 20 wt% or more, about 25 wt% or more, about 30 wt% or more, or about 35 wt% or more prior to spray drying.

[0305] 41. The creamer composition of any preceding paragraph, wherein the creamer composition is a vegan creamer.

[0306] 42. The creamer composition of any preceding paragraph, wherein the creamer composition is a beverage creamer, preferably a coffee creamer, tea creamer, or cocoa creamer. ​

[0307] 43. A beverage capsule comprising the creamer composition of any of paragraphs 1 to 42.

[0308] 44. A beverage system comprising the creamer composition of any of paragraphs 1 to 42.

[0309] 45. A beverage composition comprising the creamer composition of any of paragraphs 1 to 42, optionally wherein the beverage composition is a coffee, tea or cocoa beverage.

[0310] 46. The beverage composition of paragraph 45, wherein the beverage composition is a coffee mix, for example comprising soluble coffee, the creamer composition of any of paragraphs 1 to 42, optionally sugar, and optionally a foaming agent.

[0311] 47. A method of making a beverage composition, the method comprising:

[0312] (a) providing a beverage composition base; and

[0313] (b) adding the creamer composition of any of paragraphs 1 to 42 to the beverage composition base.

[0314] 48. A method of producing a flaxseed slurry for use in a creamer composition, the method comprising:

[0315] (a) providing whole or dehulled flaxseed; and

[0316] (b) wet milling the flaxseed to provide a flaxseed slurry comprising milled flaxseed having a particle size D90 of about 800 pm or less.

[0317] 49. The method of paragraph 48, wherein the flaxseed is of the Goldin variety, optionally wherein the flaxseed is of the NuLin variety or the Omega variety.

[0318] 50. The method of paragraph 48 or 49, wherein the flaxseed is dehulled.

[0319] 51. The method of any of paragraphs 48 to 50, wherein the flaxseed is toasted.

[0320] 52. The method of any of paragraphs 48 to 51, wherein the method further comprises the step of performing an enzyme treatment prior to, during and / or after wet milling.

[0321] 53. The method of paragraph 52, wherein the enzyme treatment comprises treatment with a cellulase and / or a xylanase.

[0322] 54. The method of any of paragraphs 42 to 53, wherein the flaxseed is wet milled in a colloid mill.

[0323] 55. The method of any of paragraphs 42 to 54, wherein the flaxseed is milled to a particle size D90 of about 700 pm or less.

[0324] 56. The method of any of paragraphs 42 to 55, wherein the flaxseed is milled to a particle size D90 of about 600 pm or less, or about 500 pm or less.

[0325] 57. The method of any of paragraphs 42 to 56, wherein the flaxseed is milled to a particle size D(3,2) of about 20 pm or less, about 15 pm or less, about 10 pm or less, about 9 pm or less, about 8 pm or less, about 7 pm or less, about 6 pm or less, or about 5 pm or less.

[0326] 58. The method of any of paragraphs 42 to 57, wherein the flaxseed slurry is homogenized after the wet milling, for example in a two-step homogenizer, for example at a first stage pressure of between 150 and 250 bar and a second stage pressure of between 15% and 35% of the first stage pressure.

[0327] 59. The method of paragraph 58, wherein the flaxseed slurry is homogenized at about 50 °C to about 90 °C, for example at about 60 °C.

[0328] 60. The method of any of paragraphs 42 to 59, wherein water is added to the flaxseed slurry after wet milling and / or homogenization to provide a flaxseed slurry comprising the milled flaxseed in an amount of about 5% or more by weight, about 6% or more by weight, about 7% or more by weight, or about 8% or more by weight.

[0329] 61. The method of any of paragraphs 42 to 60, wherein water is added to the flaxseed slurry after wet milling and / or homogenization to provide a flaxseed slurry comprising the milled flaxseed in an amount of about 14% or less by weight, about 13% or less by weight, about 12% or less by weight, about 11% or less by weight, about 10% or less by weight, or about 9% or less by weight.

[0330] 62. A flaxseed slurry for use in a creamer composition, wherein the flaxseed slurry is obtained or obtainable by the method of any of paragraphs 42 to 61.

[0331] 63. A flaxseed slurry for use in a creamer composition, wherein the flaxseed slurry comprises milled flaxseed having a particle size D90 of about 800 pm or less.

[0332] 64. The flaxseed slurry of paragraph 63, wherein the ground flaxseed is wet-milled, preferably wherein the ground flaxseed is colloidal milled.

[0333] 65. The flaxseed slurry of paragraph 63 or 64, wherein the ground flaxseed has a particle size D90 of about 700 pm.

[0334] 66. The flaxseed slurry of any of paragraphs 63 to 65, wherein the ground flaxseed has a particle size D90 of about 600 pm or less, or about 500 pm or less.

[0335] 67. The flaxseed slurry of any of paragraphs 63 to 66, wherein the ground flaxseed has a particle size D(3,2) of about 20 pm or less, about 15 pm or less, about 10 pm or less, about 9 pm or less, about 8 pm or less, about 7 pm or less, about 6 pm or less, or about 5 pm or less.

[0336] 68. The flaxseed slurry of any of paragraphs 63 to 67, wherein the flaxseed slurry comprises the ground flaxseed in an amount of about 5% or more by weight, about 6% or more by weight, about 7% or more by weight, or about 8% or more by weight.

[0337] 69. The flaxseed slurry of any of paragraphs 63 to 68, wherein the flaxseed slurry comprises the ground flaxseed in an amount of about 14% or less by weight, about 13% or less by weight, about 12% or less by weight, about 11% or less by weight, about 10% or less by weight, or about 9% or less by weight.

[0338] 70. The flaxseed slurry of any of paragraphs 63 to 69, wherein the flaxseed is of the Goldin variety, optionally wherein the flaxseed is of the NuLin variety or the Omega variety.

[0339] 71. The flaxseed slurry of any of paragraphs 63 to 70, wherein the flaxseed is dehulled.

[0340] 72. The flaxseed slurry of any of paragraphs 63 to 71, wherein the flaxseed is toasted.

[0341] 73. The flaxseed slurry of any of paragraphs 63 to 72, wherein the flaxseed is enzymatically treated, optionally wherein the flaxseed is enzymatically treated with cellulase and / or xylanase.

[0342] 74. A method of producing a liquid creamer composition, the method comprising:

[0343] (a) providing a flaxseed slurry according to any of paragraphs 62 to 73;

[0344] (b) optionally mixing the flaxseed slurry with water and / or one or more additional creamer ingredients;

[0345] (c) optionally homogenising the flaxseed slurry; and

[0346] (d) sterilising the flaxseed slurry to provide a liquid creamer composition.

[0347] 75. The method of paragraph 74, wherein the method comprises the further step of cooling the creamer composition and / or packaging the creamer composition.

[0348] 76. The method of paragraph 74 or 75, wherein the liquid creamer composition is as defined in any of paragraphs 29 to 37.

[0349] 77. A method of producing a powdered creamer composition, the method comprising:

[0350] (a) providing a flaxseed slurry according to any of paragraphs 62 to 73;

[0351] (b) optionally mixing the flaxseed slurry with one or more additional creamer ingredients;

[0352] (c) optionally homogenising the flaxseed slurry; and

[0353] (d) drying the flaxseed slurry to provide a powdered creamer composition.

[0354] 78. The method of paragraph 77, wherein the method comprises the further step of pasteurising the flaxseed slurry prior to drying.

[0355] 79. The method of paragraph 77 or 78, wherein the drying step is spray drying.

[0356] 80. The method of any of paragraphs 77 to 79, wherein the method comprises the further step of packaging the creamer composition.

[0357] 81. The method of any of paragraphs 77 to 80, wherein the powdered creamer composition is as defined in any of paragraphs 38 to 40.

[0358] 82. Use of a flaxseed slurry according to any of paragraphs 62 to 73 in a creamer composition, preferably a beverage creamer composition such as a coffee creamer, tea creamer or cocoa creamer.

Claims

1. A creamer composition comprising ground flaxseed, wherein the ground flaxseed has a particle size D90 of about 800 pm or less, and wherein the creamer composition comprises the ground flaxseed in an amount of about 5 wt% or more.

2. The creamer composition of claim 1, wherein the creamer composition comprises, on a dry weight basis: (a) flaxseed oil in an amount of about 5 wt% or more; (b) flaxseed dietary fibre in an amount of about 3 wt% or more; and (c) flaxseed protein in an amount of about 3 wt% or more.

3. The creamer composition of claim 1 or 2, wherein the ground flaxseed is wet- milled, preferably wherein the ground flaxseed is colloidal milled, optionally wherein the ground flaxseed has: (a) a particle size D90 of about 700 pm or less; and / or (b) a particle size D(3,2) of about 20 pm or less.

4. The creamer composition of any preceding claim, wherein the flaxseed is dehulled, toasted and / or enzymatically treated with cellulase and / or xylanase.

5. The creamer composition of any preceding claim, wherein the creamer composition does not comprise any added emulsifiers, any added buffers and / or any added hydrophilic colloids, optionally wherein the creamer composition further comprises: one or more antioxidants; one or more cereals; one or more flavourings; and / or sugar.

6. The creamer composition of any one of claims 1 to 5, wherein the creamer composition is a liquid creamer.

7. The creamer composition of any one of claims 1 to 5, wherein the creamer composition is a powdered creamer.

8. The creamer composition of any preceding claim, wherein the creamer composition is a beverage creamer, such as a coffee creamer, tea creamer or cocoa creamer.

9. A beverage capsule, beverage system or beverage composition comprising the creamer composition of any one of claims 1 to 8.

10. A method of making a beverage composition, the method comprising: (i) providing a beverage composition base; and (ii) adding the creamer composition of any one of claims 1 to 8 to the beverage composition base.

11. A method of producing a flaxseed slurry for use in a creamer composition, the method comprising: (a) providing whole or dehulled flaxseed; and (b) wet-milling the flaxseed to provide a flaxseed slurry comprising ground flaxseed having a particle size D90 of about 800 pm or less.

12. A flaxseed slurry for use in a creamer composition, wherein the flaxseed slurry comprises ground flaxseed having a particle size D90 of about 800 pm or less.

13. A method of producing a liquid creamer composition, the method comprising: (a) providing the flaxseed slurry of claim 12; (b) optionally mixing the flaxseed slurry with water and / or one or more additional creamer ingredients; (c) optionally homogenising the flaxseed slurry; and (d) optionally pasteurising the flaxseed slurry. (d) sterilising the flaxseed slurry to provide a liquid creamer composition.

14. A method of producing a powdered creamer composition, the method comprising: (a) providing a flaxseed slurry according to claim 12; (b) optionally mixing the flaxseed slurry with one or more additional creamer ingredients; (c) optionally homogenising the flaxseed slurry; and (d) drying the flaxseed slurry to provide a powdered creamer composition.

15. Use of a flaxseed slurry according to claim 12 in a creamer composition.

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