Ready-to-drink highly acidic coconut-based compositions

Abstract

The present disclosure relates to a composition comprising: two or more hydrocolloid gums, such as pectin and gellan gum; a coconut-based fat component, such as coconut cream; and water; wherein the composition has a pH of less than 7 and is an oil-in-water emulsion. The composition provides a ready-to-drink beverage in the form of a homogeneous emulsion. The disclosure also relates to a method of making the composition comprising mixing the two or more hydrocolloid gums, the coconut-based fat component, and water to form a first mixture, blending the first mixture to provide a homogenized first mixture, and mixing the homogenized first mixture with the coconut-based fat component to form a second mixture. Adding additional water to the homogenized first mixture to provide a second mixture; and blending the second mixture to provide a homogenized second mixture.

Description

Background Technology

[0001] Highly acidic beverages containing coconut fat components, such as coconut cream, are unstable, as evidenced by separation and coagulation upon standing. Due to the challenges of the highly acidic environment, most coconut cream-containing products in the ready-to-drink (RTD) market are offered in low-acid (i.e., higher pH) beverage matrices. While shelf-stable coconut-based products can be prepared using coconut water, avoiding the complexities of protein denaturation, extreme aggregation, and fat emulsion stratification caused by the use of coconut fat components, coconut water generally provides a less desirable mouthfeel, particularly lacking acidity, which is preferred for fruit juice-based beverages.

[0002] Therefore, there is a need for a beverage, such as a ready-to-drink beverage, that has a highly acidic environment and coconut fat content, is shelf-stable, and can provide the desired taste characteristics. Summary of the Invention

[0003] This disclosure relates to a composition comprising: two or more hydrocolloid gums; a coconut-based fatty acid component; and water; wherein the composition has a pH of less than 7 and is an oil-in-water emulsion.

[0004] In some embodiments, the two or more hydrocolloid gums are selected from plant-based gums, animal-derived gums, microbial gums, seaweed gums, chemically modified gums, and combinations thereof. In some embodiments, at least one of the two or more hydrocolloid gums is selected from plant-based gums such as pectin, sunflower lecithin, guar gum, locust bean gum, tara gum, tamarind gum, flaxseed gum, gum arabic, black privet gum, tragacanth gum, konjac gum, aloe vera extract, inulin, xanax polysaccharide, and combinations thereof.

[0005] In some embodiments, at least one of the two or more hydrocolloid resins is selected from animal-derived resins such as gelatin, casein, sodium caseinate, chitin, deacetylated chitosan, whey protein isolate, whey protein concentrate, collagen, and combinations thereof.

[0006] In some embodiments, at least one of the two or more hydrocolloid resins is selected from microbial resins such as xanthan gum, gellan gum, gelling polysaccharides, yeast polysaccharides, and combinations thereof. In some embodiments, at least one of the two or more hydrocolloid resins is selected from seaweed resins such as agar, carrageenan, alginate, and combinations thereof. In some embodiments, at least one of the two or more hydrocolloid resins is selected from chemically modified resins such as cellulose gum, modified starch, sodium polyacrylate, polyvinylpyrrolidone, and combinations thereof.

[0007] In some embodiments of the composition, at least one of the two or more hydrocolloid gums is pectin. In some embodiments, the pectin comprises high-methoxyl pectin.

[0008] In some embodiments of the composition, at least one of the two or more hydrocolloid resins is gellan gum. In some embodiments, the gellan gum comprises high-acyl gellan gum.

[0009] In some embodiments, the composition comprises two hydrocolloid gums in a weight ratio of about 0.25:1 to about 10:1. In some embodiments, the composition comprises high-methoxyl pectin and high-acyl gellan gum in a weight ratio of about 3:1 to about 5:1.

[0010] In some embodiments, the coconut-based fat component is coconut butter, coconut milk, coconut milk powder, coconut paste, coconut oil, or a combination thereof. In some embodiments, the coconut-based fat component is coconut butter.

[0011] In some embodiments, the pH is less than about 5. In some embodiments, the pH is about 4 or less. In any of these embodiments, the pH is about 3 or greater.

[0012] In some embodiments, the composition may further comprise at least one additive. In some embodiments, the at least one additive is selected from green coffee bean extract, white coffee extract, fruit juice, acidifier, pH buffer, sweetener, preservative, antioxidant, flavoring agent, caffeine, and combinations thereof.

[0013] In some embodiments, the composition further comprises green coffee bean extract, white coffee extract, or a combination of both.

[0014] In some embodiments, the composition further comprises fruit juice, which is white grape juice, strawberry juice, pineapple juice, acai berry juice, mango juice, dragon fruit juice, star fruit juice, kiwi juice, apple juice, orange juice, pear juice, blueberry juice, blackberry juice, raspberry juice, passion fruit juice, pomegranate juice, watermelon juice, blueberry juice, carrot juice, lemon juice, or combinations thereof.

[0015] In some embodiments, the composition further comprises an acidifying agent, which includes at least one organic acid. In some embodiments, the at least one organic acid is citric acid, malic acid, ascorbic acid, fumaric acid, tannic acid, or a combination thereof.

[0016] In some embodiments, the composition further comprises a pH buffer, which is a citrate buffer, a phosphate buffer, or a combination thereof.

[0017] In some embodiments, the composition further comprises a sweetener, which is a nutritional sweetener.

[0018] In some embodiments, the composition further comprises a preservative, which is sodium benzoate, potassium benzoate, potassium sorbate, calcium disodium edetate, or a combination thereof.

[0019] In some embodiments, the composition further comprises an antioxidant, which is ascorbic acid, tocopherol, or a combination thereof.

[0020] In some embodiments, the composition further comprises a flavoring agent, which is a strawberry flavoring agent, a pineapple flavoring agent, an acai berry flavoring agent, a passion fruit flavoring agent, or a combination thereof.

[0021] In some embodiments, the composition has an average particle size of about 0.3 μm to about 3 μm. In some embodiments, the composition has an average particle size of about 1.5 μm to about 1.9 μm and a d90 of about 2.3 μm to about 2.9 μm.

[0022] In some embodiments, the composition has an average particle size of about 1.3 μm to about 2.3 μm after being stored at about 4.4°C (about 40°F) for 4 days.

[0023] In some embodiments, after storage at about 21.1°C (about 70°F) for 4 weeks, the average particle size of the composition on day 0 differs from the average particle size of the composition on week 4 by no more than about 25%.

[0024] In some embodiments, the composition has a pH of about 3.1 to about 3.35 after being stored at about 4.4°C (about 40°F) for 4 days.

[0025] In some embodiments, the composition has a ζ potential of about -5mV to about -35mV.

[0026] In some embodiments, the composition has a zeta potential of about -14 mV to about -21 mV after being stored at about 4.4 °C (about 40 °F) for 4 days.

[0027] In some embodiments, after being stored at about 21.1°C (about 70°F) for 4 weeks, the zeta potential of the composition on day 0 differs from that of the composition on week 4 by no more than about 30%.

[0028] In some embodiments, after storage at about 21.1°C (about 70°F) for 10 weeks, the sedimentation level of the composition on day 0 differs from the sedimentation level of the composition on week 10 by no more than about 2%.

[0029] In some embodiments, after storage at about 21.1°C (about 70°F) for 24 weeks, the sedimentation level of the composition on day 0 differs from the sedimentation level of the composition on week 24 by no more than about 5%.

[0030] In any of the foregoing embodiments, the composition is a ready-to-drink beverage.

[0031] This disclosure also relates to a method for preparing the composition. In some embodiments, the method includes:

[0032] The two or more hydrocolloid gums, coconut-based fatty components (e.g., coconut butter) and water are mixed to form a first mixture;

[0033] The first mixture is blended to provide a homogeneous first mixture;

[0034] Adding additional water to the homogeneous first mixture to provide a second mixture; and blending the second mixture to provide a homogeneous second mixture.

[0035] In some implementations, the method also includes cooling the homogenized first mixture before adding additional water.

[0036] In some embodiments of the method, the second mixture is blended to provide a homogeneous second mixture in two stages, and a pasteurization step is performed between the two stages.

[0037] In some embodiments of the method, the homogeneous second mixture is cooled after blending.

[0038] In some embodiments of the method, the two or more hydrocolloid gums are first mixed, and then mixed with a coconut-based fatty acid component and water. In some embodiments, the two or more hydrocolloid gums are mixed at a temperature of about 21°C to about 74°C (about 70°F to about 165°F).

[0039] In some embodiments of the method, a coconut-based fatty component (e.g., coconut butter) is mixed with a mixture of two or more hydrocolloid gums, and then mixed with water. In some embodiments, the coconut-based fatty component (e.g., coconut butter) is mixed with a mixture of two or more hydrocolloid gums at a temperature of about 18°C ​​to about 60°C (about 65°F to about 140°F).

[0040] In some embodiments of this method, water is finally mixed with any optional additives.

[0041] Additional embodiments and advantages of this disclosure will be set forth in part in the description which follows, and will be derived from that description or may be learned by practice of this disclosure.

[0042] It should be understood that the above-described invention and the following detailed embodiments are merely exemplary and explanatory, and do not limit the scope of the claims. Attached Figure Description

[0043] Figure 1 This is a schematic diagram of an intermittent process in one embodiment of the preparation method.

[0044] Figure 2 This is a schematic diagram of a general process in one implementation of the preparation method. Detailed Implementation

[0045] The headings provided herein are not intended to limit the various embodiments of this disclosure, which can be defined by referring to the entire specification. It should also be understood that the terminology used herein is for descriptive purposes only and is not intended to be limiting, as the scope of this disclosure will be limited only by the appended claims.

[0046] definition

[0047] For convenience, the meanings of some terms and phrases used in the specification, embodiments, and appended claims are provided below. Unless otherwise stated or implied by the context, the following terms and phrases include the meanings provided below. These definitions are provided to aid in the description of particular embodiments and are not intended to limit the claimed technology, as the scope of the technology is limited only by the claims. Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this technology pertains. If there is a significant difference between the use of terminology in the art and the definitions provided herein, the definitions provided in the specification shall prevail.

[0048] The articles “a,” “an,” and “described” are used in this text to refer to one or more (i.e., at least one) grammatical objects of an item. For example, “an element” refers to one or more elements.

[0049] As used herein, the term “about” means within an acceptable range of error for a particular value as determined by one of ordinary skill in the art, depending in part on how the value is measured or determined, i.e., the limitations of the measurement system. For example, according to practice in the art, “about” may mean within three or more standard deviations. Alternatively, “about” may mean a range of up to 10% (e.g., up to 5% or up to 1%) of a given value.

[0050] The term "at least" preceding a number or series of numbers is understood to include the number associated with the term "at least" as well as all subsequent numbers or integers that may be logically included, as is clear from the context. When "at least" precedes a series of numbers or a range, it should be understood that "at least" may modify each number in that series or range. For example, "at least 3" means at least 3, at least 4, at least 5, etc. When "at least" precedes a component in a method step, that component is included in that step, and additional components are optional.

[0051] As used herein, the terms “comprising,” “including,” “having,” “containing,” etc., are open-ended terms meaning “including but not limited to.” With regard to the fact that a given embodiment disclosed herein “comprising” certain elements, it should be understood that this disclosure also specifically considers and discloses embodiments that “consist substantially of these elements” and “comprise these elements.”

[0052] As used herein, the terms “substantially composed of” or “substantially constituted by” should be interpreted as semi-closed terms, meaning that other components that do not substantially affect the basis and novel features of the implementation scheme are excluded.

[0053] As used herein, the terms “composed of”, “consisting of”, etc., should be interpreted as closed terms, such that an implementation “composed of a specific set of elements” excludes any element, step or component not specified in that implementation.

[0054] The phrase “substantially free” means that the composition contains very little or no specified ingredient / component, such as less than about 5% by weight, less than about 4% by weight, less than about 3% by weight, less than about 2% by weight, less than about 1% by weight, less than about 0.5% by weight, less than about 0.3% by weight, less than about 0.2% by weight, less than about 0.1% by weight, or about 0% by weight.

[0055] As used herein, the term "hydrocolloid gum" refers to a food-grade polysaccharide, which is typically a hydrophilic, high-molecular-weight polymer. Hydrocolloid gums are dissolved or dispersed in hot or cold water to provide thickening or gelling effects.

[0056] As used herein, the term "coconut-based fat fraction" refers to a high-fat product obtained from the fruit of the coconut tree, such as the coconut (Cocos nucifera (L.), more commonly known as coconut). Coconut-based fat fractions may include, for example, coconut butter, coconut milk, coconut milk powder, coconut paste, coconut oil, or combinations thereof, but exclude coconut water or coconut milk. Coconut milk can be prepared by slowly boiling coconut meat in water. Coconut milk contains approximately 9%–15% fat. Coconut butter can be prepared similarly using a higher ratio of coconut meat to water (e.g., approximately 4:1). Coconut butter typically has a fat content of approximately 19%–22%. Coconut milk powder is dehydrated coconut butter, i.e., processed and spray-dried to form a shelf-stable powder with a fat content of approximately 65%. Coconut paste, also known as coconut butter, is formed from unsweetened dehydrated coconut meat and is formed as a semi-solid paste with a fat content of approximately 81%. Coconut oil is typically obtained from coconut meat using dry methods (e.g., pressing) or wet methods (e.g., milk extraction). Coconut oil can be unrefined (e.g., cold-pressed) or refined (e.g., refined, bleached, and deodorized (RBD) coconut oil), or further processed to provide medium-chain triglycerides (MCT) coconut oil. Coconut butter, coconut milk, coconut milk powder, coconut paste, and coconut oil are readily available commercially and are well known in the art.

[0057] The compositions and methods disclosed herein

[0058] Because the combination of components is unstable for ready-to-drink forms requiring extended shelf life, high-acidity coconut cream-based beverages are typically prepared and consumed on demand. This disclosure is based, at least in part, on the finding that shelf-stable high-acidity beverages containing coconut fat components such as coconut cream can be provided. Surprisingly, the stability properties present in the ready-to-drink beverages described herein are found to be caused by the balance of hydrocolloid gums present in the compositions described herein. Therefore, this disclosure describes a composition comprising, substantially comprising, or consisting of: two or more hydrocolloid gums; a coconut-based fat component; and water; wherein the composition has a pH less than 7 and is a stable oil-in-water (o / w) emulsion. Furthermore, this disclosure describes a ready-to-drink beverage and a method for preparing the composition.

[0059] Generally, the composition may contain, consist substantially of, or consist of two or more (e.g., 2, 3, 4, etc.) hydrocolloid resins from any suitable source. In some embodiments, the two or more hydrocolloid resins may be plant-based resins, animal-derived resins, microbial resins, seaweed resins, chemically modified resins, or combinations thereof. In some embodiments, the composition may contain two or more hydrocolloid resins that are plant-based resins, microbial resins, or a combination of plant-based resins and microbial resins. In some embodiments, the composition may contain two hydrocolloid resins. In some embodiments, the composition may contain three hydrocolloid resins.

[0060] In some embodiments, at least one of the two or more hydrocolloid gums may be a plant-based gum selected from the following: pectin, sunflower lecithin, guar gum, locust bean gum, tara gum, tamarind gum, flaxseed gum, gum arabic, ebony gum, tragacanth gum, konjac gum, aloe vera extract, inulin, xanax polysaccharide, and combinations thereof.

[0061] Pectin can be derived from any suitable plant source. In some embodiments, pectin may be selected from apple pectin, pear pectin, beet pectin, citrus pectin (e.g., orange, grapefruit, lemon, etc.), grape pectin, carrot pectin, and combinations thereof.

[0062] In some embodiments, pectin may have a certain degree of carboxyl groups esterified with methanol (e.g., methoxylated pectin). Pectin with less than 50% of its carboxyl groups esterified, for example, a degree of esterification (DE) of less than 50%, is considered low-methoxylated pectin. Pectin with a DE of 50% or higher (e.g., 70% DE) is considered high-methoxylated pectin. Other types of pectin include, for example, amidated pectin and thiolated pectin. An example of high-methoxylated pectin is GRINDSTED. TM Pectin AMD (Danisco, Denmark).

[0063] In some embodiments of the composition, at least one of the two or more hydrocolloid gums may be pectin. In some embodiments, the pectin may comprise high-methoxyl pectin.

[0064] In some embodiments, at least one of the two or more hydrocolloid resins may be an animal-derived resin selected from gelatin, casein, sodium caseinate, chitin, deacetylated chitosan, whey protein isolate, whey protein concentrate, collagen, and combinations thereof.

[0065] In some embodiments, at least one of the two or more hydrocolloid gums may be a microbial gum selected from xanthan gum, gellan gum, gelling polysaccharide, yeast polysaccharide, and combinations thereof.

[0066] Gellan gums are generally classified into two categories: low-acyl (<50%) and high-acyl (≥50%), depending on the number of acetate groups attached to the polymer backbone. Examples of high-acyl gums include, but are not limited to, KELCOGEL. TM Types: HM-PURE, HM-B, HA-B and HF-B (CP Kelco, Atlanta, GA).

[0067] In some embodiments of the composition, at least one of the two or more hydrocolloid resins may be gellan gum. In some embodiments, gellan gum may include high-acyl gellan gum.

[0068] In some embodiments, at least one of the two or more hydrocolloid resins may be alginate selected from agar, carrageenan, alginate, and combinations thereof. Examples of alginate include, for example, sodium alginate, propylene glycol alginate, red alginate, and brown alginic acid alginate.

[0069] In some embodiments, at least one of the two or more hydrocolloid resins may be a chemically modified resin selected from cellulose gums, modified starches, sodium polyacrylate (PAAS), polyvinylpyrrolidone (PVP, also known as povidone), and combinations thereof. Examples of cellulose gums include, for example, sodium carboxymethyl cellulose, hydroxyethyl cellulose, microcrystalline cellulose, methyl cellulose, hydroxypropyl methyl cellulose, and hydroxypropyl cellulose. Examples of modified starches include, for example, pregelatinized starch, acid-treated starch, oxidized starch, starch acetate, hydroxypropylated starch, and carboxymethylated starch.

[0070] In some embodiments, the composition may comprise two or more hydrocolloid gums selected from: pectin, gellan gum, gum arabic, sunflower lecithin, xanthan gum, and combinations thereof. Combinations include, for example, pectin / gellan gum / gum arabic, pectin / gellan gum / sunflower lecithin, pectin / gellan gum, pectin / gum arabic, and pectin / xanthan gum. In some embodiments, the composition may comprise pectin and gellan gum, including high-methoxyl pectin and high-acyl gellan gum.

[0071] In some embodiments, a suitable number-average molecular weight (Mn) for each hydrocolloid resin is about 1,000 g / mol or greater. In such embodiments, each hydrocolloid resin may have any suitable number-average molecular weight, such as about 1,000 g / mol or greater to about 40,000,000 g / mol or less. In some embodiments, the number-average molecular weight range of each hydrocolloid resin may be about 1,000 g / mol or greater (e.g., about 2,000 g / mol or greater, about 4,000 g / mol or greater, about 6,000 g / mol or greater, about 8,000 g / mol or greater, about 10,000 g / mol or greater, about 20,000 g / mol or greater, about 30,000 g / mol or greater, about 40,000 g / mol or greater, about 50,000 g / mol or greater, about 60,000 g / mol or greater, about 80,000 g / mol or greater, about 100,000 g / mol or greater). 0 g / mol or greater, about 150,000 g / mol or greater, about 200,000 g / mol or greater, about 250,000 g / mol or greater, about 300,000 g / mol or greater, about 350,000 g / mol or greater, about 400,000 g / mol or greater, about 450,000 g / mol or greater, about 500,000 g / mol or greater, about 550,000 g / mol or greater, about 600,000 g / mol or greater, about 650,000 g / mol or greater, about 700,000 g / mol or greater, about 750, 000 g / mol or greater, about 800,000 g / mol or greater, about 850,000 g / mol or greater, about 900,000 g / mol or greater, about 1,000,000 g / mol or greater, about 1,500,000 g / mol or greater, about 2,000,000 g / mol or greater, about 2,500,000 g / mol or greater, about 3,000,000 g / mol or greater, about 3,500,000 g / mol or greater, about 4,000,000 g / mol or greater, about 4,500,000 g / mol or greater, about 5,000 g / mol or greater. 00,000 g / mol or greater, about 6,000,000 g / mol or greater, about 7,000,000 g / mol or greater, about 8,000,000 g / mol or greater, about 9,000,000 g / mol or greater, about 10,000,000 g / mol or greater, about 15,000,000 g / mol or greater, about 20,000,000 g / mol or greater, about 25,000,000 g / mol or greater, about 30,000,000 g / mol or greater, about 35,000,000 g / mol or greater) to about 40,000,000 g / mol or less (e.g., about 35,000,000 g / mol or less, about 30,000,000 g / mol or less, about 25,000,000 g / mol or less, about 20,000,000 g / mol or less, about 15,000,000 g / mol or less, about 10,000,000 g / mol or less, about 9,000,000 g / mol or less, about 8,000,000 g / mol or less, about 7,000,000 g / mol or less). Approximately 6,000,000 g / mol or less, approximately 5,000,000 g / mol or less, approximately 4,000,000 g / mol or less, approximately 3,000,000 g / mol or less, approximately 2,000,000 g / mol or less, approximately 1,000,000 g / mol or less, approximately 900,000 g / mol or less, approximately 850,000 g / mol or less, approximately 800,000 g / mol or less, approximately 750,000 g / mol or less, approximately 700,000 g / mol mol or less, about 650,000 g / mol or less, about 600,000 g / mol or less, about 550,000 g / mol or less, about 500,000 g / mol or less, about 450,000 g / mol or less, about 400,000 g / mol or less, about 350,000 g / mol or less, about 300,000 g / mol or less, about 250,000 g / mol or less, about 200,000 g / mol or less, about 150,000 g / mol or less Small, approximately 100,000 g / mol or less, approximately 80,000 g / mol or less, approximately 60,000 g / mol or less, approximately 50,000 g / mol or less, approximately 40,000 g / mol or less, approximately 30,000 g / mol or less, approximately 20,000 g / mol or less, approximately 10,000 g / mol or less, approximately 8,000 g / mol or less, approximately 6,000 g / mol or less, approximately 4,000 g / mol or less, or approximately 2,000 g / mol or less.

[0072] In some embodiments, the number average molecular weight of each hydrocolloid resin may be from about 100,000 g / mol to about 40,000,000 g / mol, from about 100,000 g / mol to about 35,000,000 g / mol, or from about 500,000 g / mol to about 10,000,000 g / mol, or from about 100,000 g / mol to about 2,000,000 g / mol, or from about 50,000 g / mol to about 1,000,000 g / mol, or from about 50,000 g / mol to about 500,000 g / mol, or from about 50,000 g / mol to about 2,500,000 g / mol, or from about 100,000 g / mol to about 200,000 g / mol. In some embodiments, the composition may comprise pectin (e.g., high-methoxyl pectin) with a number-average molecular weight ranging from about 100,000 g / mol to about 200,000 g / mol or from about 110,000 g / mol to about 150,000 g / mol. Alternatively or in combination, in some embodiments, the composition may comprise gellan gum (e.g., high-acyl gellan gum) with a number-average molecular weight ranging from about 50,000 g / mol to about 2,000,000 g / mol or from about 1,000,000 g / mol to about 2,000,000 g / mol.

[0073] Without being bound by any theory, it is believed that two or more hydrocolloid gums, as described herein, work synergistically with the coconut-based fatty component to provide a stable o / w emulsion, compared to the same composition containing only one such hydrocolloid gum.

[0074] The two or more hydrocolloid gums may be present in the composition in any suitable amount. For example, each hydrocolloid gum may be present in the following range: from about 0.01 wt% to about 3 wt% (pbw, which is the same as wt%) of the composition, including about 0.01 pbw or greater (e.g., about 0.02 pbw or greater, about 0.03 pbw or greater, about 0.04 pbw or greater, about 0.05 pbw or greater, about 0.06 pbw or greater, about 0.07 pbw or greater, about 0.08 pbw or greater, about 0.09 pbw or greater, about 0.1 pbw or greater). Large, approximately 0.2 pbw or greater, approximately 0.3 pbw or greater, approximately 0.4 pbw or greater, approximately 0.5 pbw or greater, approximately 0.6 pbw or greater, approximately 0.7 pbw or greater, approximately 0.8 pbw or greater, approximately 0.9 pbw or greater, approximately 1 pbw or greater, approximately 1.1 pbw or greater, approximately 1.2 pbw or greater, approximately 1.4 pbw or greater, approximately 1.6 pbw or greater, approximately 1.8 pbw or greater, approximately 2 pbw or greater, approximately 2.2 pbw or greater. Approximately 2.4 pbw or greater, approximately 2.6 pbw or greater, or approximately 2.8 pbw or greater) up to approximately 3 pbw (e.g., approximately 2.8 pbw or less, approximately 2.6 pbw or less, approximately 2.4 pbw or less, approximately 2.2 pbw or less, approximately 2 pbw or less, approximately 1.8 pbw or less, approximately 1.6 pbw or less, approximately 1.4 pbw or less, approximately 1.2 pbw or less, approximately 1 pbw or less, approximately 0.9 pbw or less, approximately 0.8 pbw or less, The amounts are approximately 0.7 pbw or less, approximately 0.6 pbw or less, approximately 0.5 pbw or less, approximately 0.4 pbw or less, approximately 0.3 pbw or less, approximately 0.2 pbw or less, approximately 0.1 pbw or less, approximately 0.09 pbw or less, approximately 0.08 pbw or less, approximately 0.07 pbw or less, approximately 0.06 pbw or less, approximately 0.05 pbw or less, approximately 0.04 pbw or less, approximately 0.03 pbw or less, or approximately 0.02 pbw or less. In some embodiments, each hydrocolloid resin may be present in amounts from approximately 0.03 pbw to approximately 1 pbw, or from approximately 0.05 pbw to approximately 0.8 pbw, or from approximately 0.08 pbw to approximately 0.6 pbw.

[0075] In some embodiments, the total concentration of the hydrocolloid resin in the composition may be from about 0.02 pbw to about 6 pbw (e.g., from about 0.03 pbw to about 2 pbw, from about 0.05 pbw to about 1 pbw, from about 0.1 pbw to about 1 pbw, from about 0.3 pbw to about 1 pbw, or from about 0.3 pbw to about 0.8 pbw).

[0076] In some embodiments of the composition, it has been found that hydrocolloid resins that are stable at lower pH (e.g., pH < about 4), increase viscosity, and increase the opacity of the composition can be present at higher concentrations than hydrocolloid resins that produce a weaker gel matrix that prevents sedimentation. In some embodiments, the hydrocolloid resins that produce a weaker gel matrix that prevents sedimentation are stable at pH > 4.

[0077] In some embodiments, the composition comprises two hydrocolloid resins (e.g., a hydrocolloid resin stable at pH < about 4 and a hydrocolloid resin stable at pH > 4) in a weight ratio of about 0.25:1 to about 10:1, including ratios of about 0.25:1, about 0.5:1, about 0.75:1, about 1:1, about 1.5:1, about 2:1, about 2.5:1, about 3:1, about 3.5:1, about 4:1, about 4.5:1, about 5:1, about 5.5:1, about 6:1, about 6.5:1, about 7:1, about 7.5:1, about 8:1, about 8.5:1, about 9:1, about 9.5:1, or about 10:1. In some embodiments, the weight ratio of one hydrocolloid resin to a second hydrocolloid resin can range from about 1:1 to about 8:1 (e.g., about 3:1 to about 7:1, about 4:1 to about 8:1, about 4:1 to about 7:1, or about 4:1 to about 5:1). In some embodiments, the weight ratio ranges from pectin:secondary resin, such as pectin:gellan gum. In some embodiments, the composition may comprise high-methoxyl pectin and high-acyl gellan gum in a weight ratio of about 3:1 to about 5:1.

[0078] The composition comprises a coconut-based fat component, which is any suitable product obtained from coconut as described herein and has a high (e.g., about 9%-80%, about 15%-80%, about 15%-65%, or about 15%-24%) fat content. In some embodiments, the coconut-based fat component in the composition may be coconut butter, coconut milk, coconut milk powder, coconut paste, coconut oil, or a combination thereof. In some embodiments, the coconut-based fat component may be coconut butter.

[0079] In some embodiments, the composition is essentially free of coconut water.

[0080] In some embodiments, the composition may contain a milk substitute (e.g., dairy-free milk) in addition to or in place of the coconut-based fat component. For example, the milk substitute may be plant-based milk, including, for example, nut-based milk, vegetable-based milk, legume-based milk, seed-based milk, cereal-based milk, or pseudo-cereal-based milk. Examples of nut-based milk include milk derived from almonds, cashews, hazelnuts, macadamia nuts, walnuts, and Brazil nuts. Examples of plant-based milk include milk derived from potatoes, peas, or tiger nuts. Examples of legume-based milk include milk derived from soybeans, peanuts, rubies, or cowpeas (black-eyed peas). Examples of seed-based milk include milk derived from sesame seeds, flax seeds, sunflower seeds, or chia seeds. Examples of cereal-based milk include milk derived from oats, rice, corn, or spelt wheat. Examples of pseudo-cereal-based milk include milk derived from quinoa, for example.

[0081] Coconut-based fat components or milk substitutes may be present in the composition in any suitable amount. For example, coconut-based fat components or milk substitutes may be present in the following ranges: from about 0.1 pbw to about 5 pbw of the composition, including about 0.1 pbw or greater (e.g., about 0.2 pbw or greater, about 0.3 pbw or greater, about 0.4 pbw or greater, about 0.5 pbw or greater, about 0.8 pbw or greater, about 1 pbw or greater, about 1.2 pbw or greater, about 1.3 pbw or greater, about 1.4 pbw or greater, about 1.5 pbw or greater, about 1.8 pbw or greater, about 2.0 pbw or greater, about 2.2 pbw or greater, about 2.4 pbw or greater, about 2.6 pbw or greater, about 2.8 pbw or greater, about 3 pbw or greater). Larger, about 3.2 pbw or larger, about 3.4 pbw or larger, about 3.6 pbw or larger, or about 3.8 pbw or larger, about 4 pbw or larger, about 4.2 pbw or larger, about 4.4 pbw or larger, about 4.6 pbw or larger, or about 4.8 pbw or larger) up to about 5 pbw (e.g., about 4.5 pbw or smaller, about 4 pbw or smaller, about 3.5 pbw or smaller, about 3 pbw or larger, about 2.5 pbw or smaller, about 2 pbw or smaller, about 1.5 pbw or smaller, about 1 pbw or smaller, about 0.8 pbw or smaller, about 0.6 pbw or smaller, about 0.4 pbw or smaller, or about 0.2 pbw or smaller).

[0082] In some embodiments, the composition may comprise pectin, gellan gum, and coconut butter, including high-methoxyl pectin, high-acyl gellan gum, and coconut butter.

[0083] The composition has a highly acidic matrix, resulting in a pH less than 7. In some embodiments, the pH may be less than about 6 or less than about 5. In some embodiments, the pH may be about 4 or less. In any of these embodiments, the lower limit of the pH range may be about 3. Therefore, in some embodiments, the composition may have a pH range of about 3 or higher and about 6 or lower (e.g., about 3 to about 5 or about 3 to about 4). The pH can be adjusted using any suitable component or additive. For example, some hydrocolloid gums (e.g., pectin) can be acidic in nature. Similarly, many fruit juices are acidic. If desired, one or more acidifiers, pH buffers, or both, as described herein, may be added.

[0084] In some embodiments, the composition may have a pH of about 3.1 to about 3.35 after being stored at about 4.4°C (about 40°F) for 4 days.

[0085] In some embodiments, the composition or ready-to-drink beverage prepared from the composition may further contain at least one (e.g., 1, 2, 3, 4, 5, 6, 7, 8, etc.) additive. In some embodiments, the additive may be selected from wild-grown coffee bean extract, white coffee extract, fruit juice, acidifier, pH buffer, sweetener, preservative, antioxidant, flavoring agent, caffeine, and combinations thereof. In some embodiments, additives that do not have a substantial effect, such as colorants, may be included in the composition.

[0086] In some embodiments, the composition may also comprise a green coffee bean extract, a white coffee extract, or a combination of both. The green coffee bean extract and the white coffee extract may be caffeinated or decaffeinated.

[0087] The composition may contain any suitable amount of green coffee bean extract or white coffee extract, the amount of which includes the range from about 0.01 pbw to about 0.25 pbw of the composition, including about 0.01 pbw or greater (e.g., about 0.02 pbw or greater, about 0.03 pbw or greater, about 0.04 pbw or greater, about 0.05 pbw or greater, about 0.08 pbw or greater, about 0.1 pbw or greater, about 0.15 pbw or greater). The amount is at most to about 0.25 pbw (e.g., about 0.2 pbw or less, about 0.15 pbw or less, about 0.1 pbw or less, about 0.08 pbw or less, about 0.07 pbw or less, about 0.06 pbw or less, about 0.05 pbw or less, about 0.04 pbw or less, about 0.03 pbw or less, or about 0.02 pbw or less). In some embodiments, the green coffee bean extract or white coffee extract is present in an amount from about 0.1 pbw to about 0.02 pbw.

[0088] In some embodiments, the composition may further comprise at least one (e.g., one, two, three, four, etc.) fruit juice. The fruit juice may be a concentrate or not, and may be filtered or unfiltered. In some embodiments, the at least one fruit juice may be a filtered concentrate. Non-limiting examples of fruit juices include, for example, white grape juice, strawberry juice, pineapple juice, acai berry juice, mango juice, dragon fruit juice, star fruit juice, kiwi juice, apple juice, orange juice, pear juice, blueberry juice, blackberry juice, raspberry juice, passion fruit juice, pomegranate juice, watermelon juice, blueberry juice, carrot juice, lemon juice, or combinations thereof. In some embodiments, combinations of fruit juices (e.g., combinations of fruit juice concentrates) may be used.

[0089] The composition may contain any suitable amount of at least one fruit juice. For example, each fruit juice (e.g., fruit juice concentrate) may be present in the following ranges: from about 0.1 pbw to about 10 pbw of the composition, including about 0.1 pbw or greater (e.g., about 0.2 pbw or greater, about 0.3 pbw or greater, about 0.4 pbw or greater, about 0.5 pbw or greater, about 0.8 pbw or greater, about 1 pbw or greater, about 1.2 pbw or greater, about 1.3 pbw or greater, about 1.4 pbw or greater, about 1.5 pbw or greater, about 1.8 pbw or greater, about 2.0 pbw or greater, about 2.2 pbw or greater, about 2.4 pbw or greater). Large, approximately 2.6 pbw or larger, approximately 2.8 pbw or larger, approximately 3 pbw or larger, approximately 3.2 pbw or larger, approximately 3.4 pbw or larger, approximately 3.6 pbw or larger, or approximately 3.8 pbw or larger, approximately 4 pbw or larger, approximately 4.2 pbw or larger, approximately 4.4 pbw or larger, approximately 4.6 pbw or larger, approximately 4.8 pbw or larger, approximately 5 pbw or larger, approximately 5.2 pbw or larger, approximately 5.4 pbw or larger, approximately 5.6 pbw or larger, approximately 5.8 pbw or larger, approximately 6 pbw or larger, approximately 6.2 pbw or larger, approximately 6.4 pbw or larger Larger, approximately 6.6 pbw or larger, approximately 6.8 pbw or larger, approximately 7 pbw or larger, approximately 7.2 pbw or larger, approximately 7.4 pbw or larger, approximately 7.6 pbw or larger, approximately 7.8 pbw or larger, approximately 8 pbw or larger, approximately 8.2 pbw or larger, approximately 8.4 pbw or larger, approximately 8.6 pbw or larger, approximately 8.8 pbw or larger, approximately 9 pbw or larger, approximately 9.2 pbw or larger, approximately 9.4 pbw or larger, approximately 9.6 pbw or larger, or approximately 9.8 pbw or larger) up to approximately 10 pbw (e.g., approximately 9.5 pbw or smaller, approximately 9 pbw or larger). bw or less, about 8.5pbw or less, about 8pbw or less, about 7.5pbw or less, about 7pbw or less, about 6.5pbw or less, about 6pbw or less, about 5.5pbw or less, about 5pbw or less, about 4.5pbw or less, about 4pbw or less, about 3.5pbw or less, about 3pbw or less, about 2.5pbw or less, about 2pbw or less, about 1.5pbw or less, about 1pbw or less, about 0.8pbw or less, about 0.6pbw or less, about 0.4pbw or less, or about 0.2pbw or less.

[0090] In some embodiments, the total (mixed) amount of juice (e.g., mixed juice concentrate) can be in the following range: from about 0.1 pbw to about 10 pbw of the composition, including about 0.1 pbw or more (e.g., about 0.2 pbw or more, about 0.3 pbw or more, about 0.4 pbw or more, about 0.5 pbw or more, about 0.8 pbw or more, about 1 pbw or more, about 1.2 pbw or more, about 1.3 pbw or more, about 1.4 pbw or more, about 1.5 pbw or more, about 1.8 pbw or more, about 2.0 pbw or more, about 2.2 pbw or more). Large, approximately 2.4 pbw or greater, approximately 2.6 pbw or greater, approximately 2.8 pbw or greater, approximately 3 pbw or greater, approximately 3.2 pbw or greater, approximately 3.4 pbw or greater, approximately 3.6 pbw or greater, or approximately 3.8 pbw or greater, approximately 4 pbw or greater, approximately 4.2 pbw or greater, approximately 4.4 pbw or greater, approximately 4.6 pbw or greater, approximately 4.8 pbw or greater, approximately 5 pbw or greater, approximately 5.2 pbw or greater, approximately 5.4 pbw or greater, approximately 5.6 pbw or greater, approximately 5.8 pbw or greater, approximately 6 pbw or greater, approximately 6.2 pbw or greater, approximately 6.4 pbw or greater, approximately 6.6 pbw or greater, approximately 6.8 pbw or greater, approximately 7 pbw or greater, approximately 7.2 pbw or greater, approximately 7.4 pbw or greater, approximately 7.6 pbw or greater, approximately 7.8 pbw or greater, approximately 8 pbw or greater, approximately 8.2 pbw or greater, approximately 8.4 pbw or greater, approximately 8.6 pbw or greater, approximately 8.8 pbw or greater, approximately 9 pbw or greater, approximately 9.2 pbw or greater, approximately 9.4 pbw or greater, approximately 9.6 pbw or greater, or approximately 9.8 pbw or greater) up to approximately 10 pbw (e.g., approximately 9.5 pbw or less). Approximately 9 pbw or less, approximately 8.5 pbw or less, approximately 8 pbw or less, approximately 7.5 pbw or less, approximately 7 pbw or less, approximately 6.5 pbw or less, approximately 6 pbw or less, approximately 5.5 pbw or less, approximately 5 pbw or less, approximately 4.5 pbw or less, approximately 4 pbw or less, approximately 3.5 pbw or less, approximately 3 pbw or less, approximately 2.5 pbw or less, approximately 2 pbw or less, approximately 1.5 pbw or less, approximately 1 pbw or less, approximately 0.8 pbw or less, approximately 0.6 pbw or less, approximately 0.4 pbw or less, or approximately 0.2 pbw or less.

[0091] In some embodiments, the composition may further comprise a food safety acidifier. In some embodiments, the acidifier may comprise phosphoric acid. In some embodiments, the acidifier may comprise at least one (e.g., one, two, three, four, etc.) organic acid, such as citric acid, malic acid, maleic acid, gluconic acid, tartaric acid, fumaric acid, lactic acid, alginic acid, ascorbic acid, adipic acid, or combinations thereof. In some embodiments, the at least one organic acid may be citric acid, malic acid, ascorbic acid, fumaric acid, tannic acid, or combinations thereof. In some embodiments, the composition may comprise a combination of citric acid, ascorbic acid, and malic acid.

[0092] The composition may contain any suitable amount of at least one acidifying agent. For example, each acidifying agent (e.g., citric acid) may be present in the following ranges: from about 0.01 pbw to about 0.3 pbw of the composition, including about 0.01 pbw or greater (e.g., about 0.02 pbw or greater, about 0.03 pbw or greater, about 0.04 pbw or greater, about 0.05 pbw or greater, about 0.08 pbw or greater, about 0.1 pbw or greater, about 0.15 pbw or greater, about 0.2 pbw or greater, etc.). The amount may be approximately 0.25 pbw or greater, up to approximately 0.3 pbw (e.g., approximately 0.25 pbw or less, approximately 0.2 pbw or less, approximately 0.15 pbw or less, approximately 0.1 pbw or less, approximately 0.08 pbw or less, approximately 0.07 pbw or less, approximately 0.06 pbw or less, approximately 0.05 pbw or less, approximately 0.04 pbw or less, approximately 0.03 pbw or less, or approximately 0.02 pbw or less). In some embodiments, each acidifier is present at approximately 0.01 pbw to approximately 0.1 pbw.

[0093] In some embodiments, the total (mixed) amount of the acidifier (e.g., citric acid, ascorbic acid, and malic acid) may be present in the following range: from about 0.03 pbw to about 0.5 pbw of the composition, including about 0.03 pbw or greater (e.g., about 0.04 pbw or greater, about 0.05 pbw or greater, about 0.08 pbw or greater, about 0.1 pbw or greater, about 0.15 pbw or greater, about 0.2 pbw or greater, about 0.25 pbw or greater, about 0.3 pbw or greater, about 0.35 pbw or greater, about 0.4 pbw or greater, or about 0.45 pbw or greater) up to about 0.5 pbw (e.g., about 0.45 pbw or less, about 0.4 pbw or less, about 0.35 pbw or less, about 0.3 pbw or less, about 0.25 pbw or less, about 0.2 pbw or less, about 0.15 pbw or less, about 0.1 pbw or less, about 0.08 pbw or less, about 0.07 pbw or less, about 0.06 pbw or less, about 0.05 pbw or less, or about 0.04 pbw or less).

[0094] In some embodiments, the composition may further comprise a sweetener. In some embodiments, the sweetener may be a nutritional sweetener. Typical nutritional sweeteners include, for example, sugars (i.e., sucrose), dextrose, fructose, high-fructose corn syrup, and combinations thereof. In some embodiments, the sweetener may be sucrose.

[0095] In some embodiments, no sweetener is required, and therefore the concentration of the added sweetener is 0 pbw. In other embodiments, the sweetener (e.g., sucrose) may be present in the following ranges: from about 0.1 pbw to about 10 pbw of the composition, including about 0.1 pbw or greater (e.g., about 0.2 pbw or greater, about 0.3 pbw or greater, about 0.4 pbw or greater, about 0.5 pbw or greater, about 0.8 pbw or greater, about 1 pbw or greater, about 1.2 pbw or greater, about 1.3 pbw or greater, about 1.4 pbw or greater, about 1.5 pbw or greater, about 1.8 pbw or greater, about 2.0 pbw or greater, about 2.2 pbw or greater, about 2.4 pbw). or larger, approximately 2.6 pbw or larger, approximately 2.8 pbw or larger, approximately 3 pbw or larger, approximately 3.2 pbw or larger, approximately 3.4 pbw or larger, approximately 3.6 pbw or larger, or approximately 3.8 pbw or larger, approximately 4 pbw or larger, approximately 4.2 pbw or larger, approximately 4.4 pbw or larger, approximately 4.6 pbw or larger, approximately 4.8 pbw or larger, approximately 5 pbw or larger, approximately 5.2 pbw or larger, approximately 5.4 pbw or larger, approximately 5.6 pbw or larger, approximately 5.8 pbw or larger, approximately 6 pbw or larger, approximately 6.2 pbw or larger, approximately 6.4 pbw or larger, approximately 6.6 pbw or larger, approximately 6.8 pbw or larger, approximately 7 pbw or larger, approximately 7.2 pbw or larger, approximately 7.4 pbw or larger, approximately 7.6 pbw or larger, approximately 7.8 pbw or larger, approximately 8 pbw or larger, approximately 8.2 pbw or larger, approximately 8.4 pbw or larger, approximately 8.6 pbw or larger, approximately 8.8 pbw or larger, approximately 9 pbw or larger, approximately 9.2 pbw or larger, approximately 9.4 pbw or larger, approximately 9.6 pbw or larger, or approximately 9.8 pbw or larger) up to approximately 10 pbw (e.g., approximately 9.5 pbw or smaller, approximately 9 pbw or less, about 8.5 pbw or less, about 8 pbw or less, about 7.5 pbw or less, about 7 pbw or less, about 6.5 pbw or less, about 6 pbw or less, about 5.5 pbw or less, about 5 pbw or less, about 4.5 pbw or less, about 4 pbw or less, about 3.5 pbw or less, about 3 pbw or less, about 2.5 pbw or less, about 2 pbw or less, about 1.5 pbw or less, about 1 pbw or less, about 0.8 pbw or less, about 0.6 pbw or less, about 0.4 pbw or less, or about 0.2 pbw or less.

[0096] In some embodiments, the composition may further comprise a pH buffer. In some embodiments, the pH buffer may be any food-grade buffer that controls the pH within a desired range. In some embodiments, the pH buffer may be a citrate buffer, a phosphate buffer, or a combination thereof, including Group I or Group II citrates and phosphates (e.g., sodium citrate, sodium phosphate, potassium citrate, potassium phosphate).

[0097] In some embodiments, the composition may further comprise at least one (e.g., one, two, three, four, etc.) preservative. In some embodiments, the preservative may be sodium benzoate, potassium benzoate, calcium propionate, potassium sorbate, sodium sorbate, calcium disodium edetate, sodium polyphosphate (e.g., sodium polyphosphate, sodium hexametaphosphate, sodium tripolyphosphate, tetrasodium pyrophosphate, or sodium trimetaphosphate) or combinations thereof.

[0098] In some embodiments, the composition may further comprise an antioxidant. In some embodiments, the antioxidant may be a vitamin (e.g., ascorbic acid, tocopherol), a polyphenol (e.g., flavonoids, phenolic acids, lignin, or stilbene), or a combination thereof. Vitamin E is a group of eight fat-soluble compounds, including four tocopherols (i.e., α-tocopherol, β-tocopherol, γ-tocopherol, and δ-tocopherol) and four tocotrienols (i.e., α-tocotrienol, β-tocotrienol, γ-tocotrienol, and δ-tocotrienol).

[0099] In some embodiments, the composition may further comprise at least one (e.g., one, two, three, four, etc.) flavoring agent. The flavoring agent can be any compatible food safety agent used to flavor food or beverages. The flavoring agent can be natural or synthetic. Non-limiting examples include, for example, citrus flavoring agents (e.g., limonene, octanol), vanilla flavoring agents (e.g., vanilla extract, vanillin), cinnamon flavoring agents (e.g., cinnamic acid), fruit flavoring agents (e.g., cherry, raspberry, strawberry, grape, pineapple, passion fruit), and combinations thereof. In some embodiments, the composition further comprises a flavoring agent that is a strawberry flavoring agent, a pineapple flavoring agent, an acai berry flavoring agent, a passion fruit flavoring agent, or a combination thereof.

[0100] For pH buffers, preservatives, antioxidants, flavorings, and caffeine, each additive may be present in the following ranges: from about 0.01 pbw to about 5 pbw of the composition, including about 0.01 pbw or greater (e.g., about 0.02 pbw or greater, about 0.03 pbw or greater, about 0.04 pbw or greater, about 0.05 pbw or greater, about 0.08 pbw or greater, about 0.1 pbw or greater, about 0.2 pbw or greater, about...). 0.3 pbw or greater, approximately 0.4 pbw or greater, approximately 0.5 pbw or greater, approximately 0.8 pbw or greater, approximately 1 pbw or greater, approximately 1.2 pbw or greater, approximately 1.3 pbw or greater, approximately 1.4 pbw or greater, approximately 1.5 pbw or greater, approximately 1.8 pbw or greater, approximately 2.0 pbw or greater, approximately 2.2 pbw or greater, approximately 2.4 pbw or greater, approximately 2.6 pbw or greater, approximately 2.8 pbw or greater Large, approximately 3 pbw or greater, approximately 3.2 pbw or greater, approximately 3.4 pbw or greater, approximately 3.6 pbw or greater, or approximately 3.8 pbw or greater, approximately 4 pbw or greater, approximately 4.2 pbw or greater, approximately 4.4 pbw or greater, approximately 4.6 pbw or greater, or approximately 4.8 pbw or greater) up to approximately 5 pbw (e.g., approximately 4.5 pbw or less, approximately 4 pbw or less, approximately 3.5 pbw or less, approximately 3 pbw or less). Smaller, about 2.5 pbw or less, about 2 pbw or less, about 1.5 pbw or less, about 1 pbw or less, about 0.8 pbw or less, about 0.6 pbw or less, about 0.4 pbw or less, about 0.2 pbw or less, about 0.1 pbw or less, about 0.08 pbw or less, about 0.05 pbw or less, about 0.04 pbw or less, about 0.03 pbw or less, or about 0.02 pbw or less.

[0101] The composition is an oil-in-water (o / w) emulsion, such that the oil (e.g., the coconut-based fatty component) is a dispersed phase distributed within a continuous aqueous phase. Surprisingly, it has been found that the coconut-based fatty component can be stabilized in highly acidic matrices (e.g., with reduced separation, coagulation, and / or sedimentation) in the presence of two or more hydrocolloid gums. Therefore, in some embodiments, the composition can be a homogeneous composition.

[0102] In some embodiments, the composition may have a viscosity of about 3 cP to about 30 cP. In some embodiments, the composition may have a viscosity of about 3 cP to about 25 cP, including viscosities of about 5 cP to about 20 cP, about 5 cP to about 15 cP, or about 5 cP to about 12 cP. In some embodiments, the composition may have a viscosity of about 5 cP to about 12 cP. Viscosity can be measured using any suitable technique, including using a Brookfield viscometer with a UL adapter and a No. 0 rotor at 60 rpm and at room temperature.

[0103] In some implementations, the stability of o / w emulsions can be measured by average particle size (MPS). For example, in some embodiments, the average particle size of the stable composition may be about 0.3 μm (e.g., about 0.4 μm or greater, about 0.5 μm or greater, about 0.6 μm or greater, about 0.7 μm or greater, about 0.8 μm or greater, about 0.9 μm or greater, about 1 μm or greater, about 1.1 μm or greater, about 1.2 μm or greater, about 1.3 μm or greater, about 1.4 μm or greater, about 1.5 μm or greater, about 1.6 μm or greater, about 1.7 μm or greater, about 1.8 μm or greater, about 1.9 μm or greater, about 2 μm or greater, about 2.1 μm or greater, about 2.2 μm or greater, about 2.3 μm or greater, about 2.4 μm or greater, about 2.5 μm or greater, about 2.6 μm or greater, about 2.7 μm or greater, about 2.8 μm or greater). Larger (or about 2.9 μm or larger) to about 3 μm (e.g., about 2.9 μm or smaller, about 2.8 μm or smaller, about 2.7 μm or smaller, about 2.6 μm or smaller, about 2.5 μm or smaller, about 2.4 μm or smaller, about 2.3 μm or smaller, about 2.2 μm or smaller, about 2.1 μm or smaller, about 2 μm or smaller, about 1.9 μm or smaller, about 1.8 μm or smaller, about 2.9 μm or smaller, about 1.8 μm or smaller, about 2.8 μm or smaller, about 2.9 ... Approximately 1.7 μm or smaller, approximately 1.6 μm or smaller, approximately 1.5 μm or smaller, approximately 1.4 μm or smaller, approximately 1.3 μm or smaller, approximately 1.2 μm or smaller, approximately 1.1 μm or smaller, approximately 1 μm or smaller, approximately 0.9 μm or smaller, approximately 0.8 μm or smaller, approximately 0.7 μm or smaller, approximately 0.6 μm or smaller, approximately 0.5 μm or smaller, or approximately 0.4 μm or smaller.

[0104] In some embodiments, the particle size distribution ranges from about 0.1 μm to about 3 μm. In other embodiments, the particle size distribution ranges from about 1.5 μm to about 2 μm.

[0105] In some embodiments, the stable composition may have an average particle size of about 1.5 μm to about 1.9 μm and a d90 of about 2.3 μm to about 2.9 μm. In some embodiments, the stable composition may have an average particle size of about 1.3 μm to about 2.3 μm after being stored at about 4.4 °C (about 40 °F) for 4 days. In some embodiments, the average particle size of the stable composition after being stored at about 21.1 °C (about 70 °F) for 4 weeks differs from the average particle size at day 0 by no more than about 25% (e.g., no more than about 20%, no more than about 18%).

[0106] In some embodiments, the stability of the o / w emulsion can be measured by its zeta potential. Generally, the higher the zeta potential, the more stable the emulsion, i.e., the higher the anti-aggregation property of the particles. In some embodiments, the composition may have a zeta potential of about -5 mV to about -35 mV. For example, the range of zeta potential may be about -5 mV or greater (e.g., about -6 mV or greater, about -8 mV or greater, about -10 mV or greater, about -12 mV or greater, about -14 mV or greater, about -16 mV or greater, about -18 mV or greater, about -20 mV or greater, about -22 mV or greater, about -24 mV or greater, about -26 mV or greater, about -28 mV or greater, about -30 mV or greater, about -32 mV or greater, or about -34 mV or greater) to about -35 mV. mV or less (e.g., about -34mV or less, about -32mV or less, about -30mV or less, about -28mV or less, about -26mV or less, about -24mV or less, about -22mV or less, about -20mV or less, about -18mV or less, about -16mV or less, about -14mV or less, about -12mV or less, about -10mV or less, about -9mV or less, about -8mV or less, about -7mV or less, or about -6mV or less).

[0107] In some embodiments, the stable composition has a zeta potential of about -14 mV to about -21 mV after being stored at about 4.4 °C (about 40 °F) for 4 days. In some embodiments, the zeta potential of the stable composition after being stored at about 21.1 °C (about 70 °F) for 4 weeks differs from the zeta potential at day 0 by no more than about 30% (e.g., no more than about 25%, no more than about 20%).

[0108] When particles aggregate and float to the top of the composition, emulsion stratification occurs. Sedimentation occurs as those particle aggregates sink due to gravity. In some embodiments, the stability of the o / w emulsion can be measured by the sedimentation level. In some embodiments, the sedimentation level of the stable composition after 10 weeks of storage at about 21.1°C (e.g., about 70°F) differs by no more than about 2% (±) between day 0 and week 10 (e.g., no more than about 1.5%, no more than about 1%). In some embodiments, the sedimentation level of the stable composition after 24 weeks of storage at about 21.1°C (e.g., about 70°F) differs by no more than about 5% (±) between day 0 and week 24 (e.g., no more than about 4%, no more than about 3%, no more than about 2%, or no more than about 1%).

[0109] According to any embodiment of the embodiments described herein, the composition is an ready-to-drink beverage. To ensure the stability of the composition in the RTD beverage, in some embodiments, the ready-to-drink beverage is stored at a temperature below about 32°C (about 90°F), including storage at about room temperature (e.g., about 21.1°C (about 70°F)) or refrigerated (e.g., about 4.4°C (about 40°F)). When stored at these temperatures, in some embodiments, the ready-to-drink beverage is stable (e.g., does not separate or coagulate or sedimentation increases) for at least 4 days (e.g., at least 1 week, at least 2 weeks, at least 3 weeks, at least 4 weeks, at least 5 weeks, at least 6 weeks, at least 8 weeks, at least 10 weeks, at least 12 weeks, at least 14 weeks, at least 16 weeks, at least 18 weeks, at least 20 weeks, at least 22 weeks, or at least 24 weeks).

[0110] In some embodiments, the ready-to-drink beverage may comprise, consist substantially of, or consist of: pectin (e.g., high-methoxyl pectin), gellan gum (e.g., high-acyl gellan gum), coconut cream, water, and optionally one or more additives selected from green coffee bean extract, white coffee extract, at least one fruit juice concentrate, at least one acidifier (e.g., citric acid, ascorbic acid, malic acid, or combinations thereof), sweetener (e.g., sucrose), and at least one flavoring agent. In some embodiments, the ready-to-drink beverage may comprise, consist substantially of, or consist of: high-methoxyl pectin, high-acyl gellan gum, coconut cream, water, at least one fruit juice concentrate, citric acid, ascorbic acid, malic acid, sucrose, and at least one flavoring agent.

[0111] This disclosure also relates to a method for preparing the composition. In some embodiments, the method may include:

[0112] The two or more hydrocolloid gums, coconut-based fatty components (e.g., coconut butter) and water are mixed to form a first mixture;

[0113] The first mixture is blended to provide a homogeneous first mixture;

[0114] Adding additional water to the homogeneous first mixture to provide a second mixture; and blending the second mixture to provide a homogeneous second mixture.

[0115] Surprisingly, it was found that two separate blending steps (e.g., to provide a first homogenized mixture and a second homogenized mixture) increased the stability of the emulsion, resulting in an emulsion with desired particle size, particle size distribution, and zeta potential, and which did not separate or coagulate upon standing, particularly over time. When only one of the blending (e.g., homogenization) steps was used, the stability of the composition decreased.

[0116] In some embodiments of the method, the two or more hydrocolloid gums may be mixed at a first temperature, and then mixed with a coconut-based fatty acid component and water. The mixing step may be carried out at any suitable temperature (e.g., a temperature that does not hydrolyze the hydrocolloid gums). In some embodiments, the two or more hydrocolloid gums may be mixed at about 21°C to about 74°C (about 70°F to about 165°F).

[0117] There is no particular limitation on the mixing time, but in some embodiments, the two or more hydrocolloid resins may be mixed to form a slurry within a time range of about 5 minutes to about 60 minutes (e.g., about 10 minutes to 45 minutes, about 10 minutes to 40 minutes, about 10 minutes to 35 minutes, or about 10 minutes to 30 minutes).

[0118] In other embodiments, a first hydrocolloid resin is added first, and a second (and optionally a third) hydrocolloid resin is added together with the coconut-based fatty acid component at a second temperature. In other embodiments, the two or more hydrocolloid resins and the coconut-based fatty acid component are mixed together under the same conditions.

[0119] In some embodiments of this method, a coconut-based fatty acid component (e.g., coconut butter) may be mixed with a mixture of two or more hydrocolloid gums, and then mixed with water. In some embodiments, the coconut-based fatty acid component (e.g., coconut butter) may be added to the mixture of two or more hydrocolloid gums at a temperature of about 18°C ​​to about 60°C (about 65°F to about 140°F). In some embodiments, the temperature range is about 24-55°C, about 27-50°C, or about 27-38°C.

[0120] Similarly, there is no particular limitation on the mixing time, but in some embodiments, the coconut-based fatty component can be mixed with two or more hydrocolloid gums to form a slurry within a time range of about 1 minute to about 30 minutes (e.g., about 1 minute to 25 minutes, about 2 minutes to 20 minutes, about 2 minutes to 15 minutes, about 2 minutes to 10 minutes, or about 1 minute to 5 minutes).

[0121] The first mixture is blended (e.g., homogenized) to provide a homogeneous first mixture, which can be carried out at any suitable temperature and pressure. In some embodiments, the temperature should be set to a value that does not hydrolyze the hydrocolloid gum (e.g., pectin). In some embodiments, the temperature range may be from about 32°C to about 50°C (about 90℉-120℉). In some embodiments, the pressure may be 0 kPa. In other embodiments, the pressure range may be from about 20,700 kPa to about 25,500 kPa (about 3000 psi-3700 psi).

[0122] In some implementations, the method may also include cooling the homogenized first mixture before adding additional water.

[0123] In some embodiments of the method, water is finally mixed with any optional additives. In some embodiments, one or more additives are added, and these additives are selected from at least one fruit juice concentrate, at least one acidifier (e.g., citric acid, ascorbic acid, malic acid, or a combination thereof), a sweetener (e.g., sucrose), and at least one flavoring agent. In some embodiments, at least one fruit juice concentrate, citric acid, ascorbic acid, malic acid, sucrose, and at least one flavoring agent are added. In some embodiments, the sweetener (e.g., sucrose) is added after the addition of two or more hydrocolloid gums and before the addition of the coconut-based fat component.

[0124] Figure 1 An illustrative example of a batch process is shown in the figure.

[0125] Figure 2 An illustrative example of a general process is shown in the figure.

[0126] At this point, the intermittent storage tank can be maintained at any suitable temperature. For example, the temperature can be from about 4.4°C to about 55°C (about 40°F-131°F), from about 7.2°C to about 49°C (about 45°F-120°F), or from 10°C to about 42°C (about 50°F-108°F).

[0127] The blending (e.g., homogenization) of the second mixture to provide a homogeneous second mixture can be carried out at any suitable temperature and pressure. In some embodiments, the temperature range may be from about 50°C to about 93°C (about 122℉-200℉), such as from about 54°C to about 85°C or from about 54°C to about 66°C. In some embodiments, the pressure range may be from about 17,000 kPa to about 27,000 kPa (about 2500 psi-3900 psi). In some embodiments, the pressure may be about 20,700 kPa (about 3000 psi), about 25,000 kPa (about 3600 psi), or about 27,000 kPa (about 3900 psi).

[0128] In some embodiments of the method, blending (e.g., homogenizing) the second mixture to provide a homogeneous second mixture may be performed in two stages. In some embodiments, the method may include a pasteurization step after and before the first stage. The pasteurization step may include heating to a temperature of about 100°C or lower. In one example, for the pasteurization step, at least a portion of the composition is provided in a holding tube in a fixed volume for a defined time period. The defined time period may be any suitable time required to pasteurize the volume in the holding tube. For example, the timescale of the pasteurization step may be on the order of seconds, including a range of about 2 seconds to about 60 seconds (e.g., about 2 seconds to about 45 seconds, about 2 seconds to about 30 seconds, about 2 seconds to about 20 seconds, about 2 seconds to about 15 seconds, about 2 seconds to about 10 seconds, or about 2 seconds to about 5 seconds).

[0129] In some implementations, the first stage of the second blending step may be carried out at a higher pressure than the second stage. For example, the first stage may be carried out at a pressure of about 17,000 kPa to about 27,600 kPa (about 2,500 psi to 4,000 psi). The second stage may be carried out at a pressure of about 3,400 kPa to about 6,900 kPa (about 500 psi to 1,000 psi). The temperature of the first and second stages may be in the range of about 4.4°C to about 85°C (about 40°F to 185°F).

[0130] In some embodiments of the method, the homogeneous second mixture may be cooled after blending.

[0131] This disclosure is further illustrated by the following implementation plan.

[0132] (1) A composition comprising: two or more hydrocolloid gums; a coconut-based fatty acid component; and water; wherein the composition has a pH of less than 7 and is an oil-in-water emulsion.

[0133] (2) The composition according to (1), wherein the two or more hydrocolloid gums are selected from plant-based gums, animal-derived gums, microbial gums, seaweed gums, chemically modified gums, and combinations thereof.

[0134] (3) The composition according to (1) or (2), wherein at least one of the two or more hydrocolloid gums is selected from the following plant-based gums: pectin, sunflower lecithin, guar gum, locust bean gum, tara gum, tamarind gum, flaxseed gum, gum arabic, ebony gum, tragacanth gum, konjac gum, aloe vera extract, inulin, xanax polysaccharide, and combinations thereof.

[0135] (4) The composition according to any one of (1)-(3), wherein at least one of the two or more hydrocolloid gums is selected from animal-derived gums: gelatin, casein, sodium caseinate, chitin, deacetylated chitosan, whey protein isolate, whey protein concentrate, collagen, and combinations thereof.

[0136] (5) The composition according to any one of (1)-(4), wherein at least one of the two or more hydrocolloid gums is selected from the following microbial gums: xanthan gum, gellan gum, gelling polysaccharide, yeast polysaccharide and combinations thereof.

[0137] (6) The composition according to any one of (1)-(5), wherein at least one of the two or more hydrocolloid gums is selected from the following seaweed gums: agar, carrageenan, alginate and combinations thereof.

[0138] (7) The composition according to any one of (1)-(6), wherein at least one of the two or more hydrocolloid resins is a chemically modified resin selected from cellulose gum, modified starch, sodium polyacrylate, polyvinylpyrrolidone and combinations thereof.

[0139] (8) The composition according to any one of (1)-(7), wherein at least one of the two or more hydrocolloid gums is pectin.

[0140] (9) The composition according to (8), wherein the pectin comprises high-methoxyl pectin.

[0141] (10) The composition according to any one of (1)-(9), wherein at least one of the two or more hydrocolloid gums is gellan gum.

[0142] (11) The composition according to (10), wherein the gellan gum comprises high acyl gellan gum.

[0143] (12) The composition according to any one of (1)-(11), wherein the composition comprises two hydrocolloid gums in a weight ratio of about 0.25:1 to about 10:1.

[0144] (13) The composition according to (12), wherein the composition comprises high methoxy pectin and high acyl gellan gum in a weight ratio of about 3:1 to about 5:1.

[0145] (14) The composition according to any one of (1)-(13), wherein the coconut-based fat component is coconut cream, coconut milk, coconut milk powder, coconut paste, coconut oil or a combination thereof.

[0146] (15) The composition according to (14), wherein the coconut-based fat component is coconut cream.

[0147] (16) The composition according to any one of (1)-(15), wherein the pH is less than about 5.

[0148] (17) The composition according to any one of (1)-(16), wherein the pH is about 4 or less.

[0149] (18) The composition according to any one of (1)-(17), wherein the pH is about 3 or greater.

[0150] (19) The composition according to any one of (1)-(18) further comprises at least one additive.

[0151] (20) The composition according to (19), wherein the at least one additive is selected from raw coffee bean extract, white coffee extract, fruit juice, acidifier, pH buffer, sweetener, preservative, antioxidant, flavoring agent, caffeine, and combinations thereof.

[0152] (21) The composition according to any one of (1)-(20) further comprises a raw coffee bean extract, a white coffee extract or a combination of both.

[0153] (22) The composition according to (21), wherein the juice is white grape juice, strawberry juice, pineapple juice, acai berry juice, mango juice, dragon fruit juice, star fruit juice, kiwi juice, apple juice, orange juice, pear juice, blueberry juice, blackberry juice, raspberry juice, passion fruit juice, pomegranate juice, watermelon juice, blueberry juice, carrot juice, lemon juice or a combination thereof.

[0154] (23) The composition according to any one of (20)-(22), wherein the acidifier comprises at least one organic acid.

[0155] (24) The composition according to (23), wherein the at least one organic acid is citric acid, malic acid, ascorbic acid, fumaric acid, tannic acid or a combination thereof.

[0156] (25) The composition according to any one of (20)-(24), wherein the pH buffer is a citrate buffer, a phosphate buffer or a combination thereof.

[0157] (26) The composition according to any one of (20)-(25), wherein the sweetener is a nutritional sweetener.

[0158] (27) The composition according to any one of (20)-(26), wherein the preservative is sodium benzoate, potassium benzoate, potassium sorbate, calcium disodium edetate or a combination thereof.

[0159] (28) The composition according to any one of (20)-(27), wherein the antioxidant is ascorbic acid, tocopherol or a combination thereof.

[0160] (29) The composition according to any one of (20)-(28), wherein the flavoring agent is a strawberry flavoring agent, a pineapple flavoring agent, an acai berry flavoring agent, a passion fruit flavoring agent or a combination thereof.

[0161] (30) The composition according to any one of (1)-(29), wherein the composition has an average particle size of about 0.3 μm to about 3 μm.

[0162] (31) The composition according to any one of (1)-(30), wherein the composition has an average particle size of about 1.5 μm to about 1.9 μm and a d90 of about 2.3 μm to about 2.9 μm.

[0163] (32) The composition according to any one of (1)-(31), wherein the composition has an average particle size of about 1.3 μm to about 2.3 μm after being stored at about 4.4 °C (about 40 °F) for 4 days.

[0164] (33) The composition according to any one of (1)-(32), wherein after being stored at about 21.1°C (about 70°F) for 4 weeks, the average particle size of the composition on day 0 differs from the average particle size of the composition on week 4 by no more than about 25%.

[0165] (34) The composition according to any one of (1)-(33), wherein the composition has a pH of about 3.1 to about 3.35 after being stored at about 4.4°C (about 40°F) for 4 days.

[0166] (35) The composition according to any one of (1)-(34), wherein the composition has a ζ potential of about -5mV to about -35mV.

[0167] (36) The composition according to any one of (1)-(35), wherein the composition has a ζ potential of about -14mV to about -21mV after being stored at about 4.4°C (about 40℉) for 4 days.

[0168] (37) The composition according to any one of (1)-(36), wherein after being stored at about 21.1°C (about 70°F) for 4 weeks, the difference between the zeta potential of the composition on day 0 and the zeta potential of the composition on week 4 is not more than about 30%.

[0169] (38) The composition according to any one of (1)-(37), wherein after being stored at about 21.1°C (about 70°F) for 10 weeks, the sedimentation level of the composition on day 0 differs from the sedimentation level of the composition on week 10 by no more than about 2%.

[0170] (39) The composition according to any one of (1)-(38), wherein after being stored at about 21.1°C (about 70°F) for 24 weeks, the sedimentation level of the composition on day 0 differs from the sedimentation level of the composition on week 24 by no more than about 5%.

[0171] (40) The composition according to any one of (1)-(39), wherein the composition is an ready-to-drink beverage.

[0172] (41) A method for preparing a composition according to any one of (1)-(40), the method comprising:

[0173] The two or more hydrocolloid gums, the coconut-based fatty component and water are mixed to form a first mixture;

[0174] The first mixture is blended to provide a homogeneous first mixture;

[0175] Additional water is added to the homogeneous first mixture to provide a second mixture; and

[0176] The second mixture is blended to provide a homogeneous second mixture.

[0177] (42) According to the method of (41), the method further includes cooling the homogeneous first mixture before adding the additional water.

[0178] (43) The method according to (41) or (42), wherein the second mixture is blended to provide a homogeneous second mixture in two stages, and a pasteurization step is performed between the two stages.

[0179] (44) The method according to any one of (41)-(43), wherein the homogeneous second mixture is cooled after blending.

[0180] (45) The method according to any one of (41)-(44), wherein the two or more hydrocolloid gums are first mixed and then mixed with the coconut-based fatty component and water.

[0181] (46) According to the method of (45), the two or more hydrocolloid resins are mixed at about 21°C to about 74°C (about 70°F to about 165°F).

[0182] (47) The method according to (45) or (46), wherein the coconut-based fatty component is mixed with the mixture of two or more hydrocolloid gums and then mixed with the water.

[0183] (48) The method according to (47), wherein the coconut-based fatty component is mixed with the two or more hydrocolloid gums at about 18°C ​​to about 60°C (about 65°F to about 140°F).

[0184] (49) The method according to any one of (45)-(48), wherein the water is finally mixed with any optional additive.

[0185] Example

[0186] The following embodiments are provided for illustrative purposes only, and the embodiments described herein should in no way be construed as limiting to these embodiments. Rather, the embodiments should be understood to cover any and all variations that become apparent from the teachings provided herein.

[0187] Example 1

[0188] Compositions comprising two or more hydrocolloid gums, coconut butter (about 2.3% by weight), and water (added in an amount sufficient to provide 100% by weight) are prepared. These compositions contain optional additives: fruit juice concentrate (about 1.7% by weight), citric acid (about 0.1% by weight), ascorbic acid (about 0.03% by weight), malic acid (about 0.01% by weight), flavoring agent (about 0.7% by weight), natural coloring agent (about 0.02% by weight), decaffeinated green coffee extract (about 0.02% by weight), and sucrose (about 5.5% by weight). These formulations may also be prepared alternatively with different additives such as caffeinated green coffee extract, white coffee extract (caffeinated or decaffeinated), or any combination of these substances. The types and amounts of hydrocolloid gums are listed in Table 1.

[0189] Table 1

[0190]

[0191] a KELCOGEL TM (CP Kelco, Atlanta, GA)

[0192] b GRINDSTED AMD(Danisco,Denmark)

[0193] c TIC PRETESTED TM (TIC GUMS, White Marsh, MD)

[0194] d SOLEC TM SF 10 (SOLAE, St. Louis, MO)

[0195] e SLENDID TM Type 200 (CP Kelco, Atlanta, GA)

[0196] Example 2

[0197] according to Figure 1 and Figure 2 The process preparations used in this study are derived from the exemplary compositions in Table 1. The treatment conditions for the experimental APs are listed in Table 2. The rheological properties of the emulsions from the exemplary experiments were calculated over time (e.g., day 0, day 9, day 14, and >4 weeks) at various temperatures (e.g., 40℉, 70℉, 90℉, and 110℉). The average particle size (MPS) (μm) and d90 (μm) values ​​are listed in Tables 3-6. The zeta potential (mV) is listed in Table 7. The pH values ​​are listed in Table 8.

[0198] Table 2

[0199]

[0200] Table 3

[0201]

[0202] Table 4

[0203]

[0204] Table 5

[0205]

[0206]

[0207] Table 6

[0208]

[0209] Table 7

[0210]

[0211] Table 8

[0212]

[0213]

[0214] Example 3

[0215] according to Figure 1 and Figure 2 The process described above is based on the exemplary compositions in Table 1. The effects of the parameters of the second homogenization step on emulsion stability are listed in Table 9. A GEA laboratory homogenizer NS2002H (GEA, Columbia, MD) was used.

[0216] Table 9

[0217]

[0218] Example 4

[0219] The stability of the compositions from the exemplary tests in Table 2 was measured over time as a function of temperature, as determined by pH, solids content, density (g / mL), and specific gravity (SG) (kg / m³). 3 The values ​​are indicated by the concentration and SG. Concentration and SG were measured using a densitometer (DMA 4500M) (Anton Paar, Austria). Table 10 pertains to the compositions for Test A. Table 11 pertains to the compositions for Test C. Table 12 pertains to the compositions for Test J.

[0220] Table 10

[0221]

[0222]

[0223] Table 11

[0224]

[0225]

[0226] Table 12

[0227]

[0228] It should be understood that the Detailed Description section, not the Summary of the Invention section and the Abstract of the Specification section, is intended to interpret the claims. The Summary of the Invention section and the Abstract of the Specification section may provide one or more, but not all, exemplary embodiments of the invention conceived by the inventors, and are therefore not intended to limit the invention and the appended claims in any way.

[0229] The present disclosure has been described above using functional building blocks that illustrate the implementation methods of specific functions and their relationships. For the sake of convenience, the boundaries of these functional building blocks are arbitrarily defined herein. Alternative boundaries may be defined as long as the specific functions and their relationships are properly performed.

[0230] The above description of specific embodiments will fully reveal the general nature of the invention, enabling others to easily modify and / or adjust such specific embodiments for various applications without departing from the overall conception of the invention, by applying knowledge of the art, without excessive experimentation. Therefore, based on the teachings and guidance given herein, such modifications and adjustments are intended to be within the meaning and scope of equivalents of the disclosed embodiments. It should be understood that the wording or terminology herein is for descriptive purposes and not for limiting purposes, and that the terminology or terminology of this specification should be interpreted by those skilled in the art in accordance with the teachings and guidance stated herein.

[0231] The breadth and scope of this invention should not be limited by any of the above exemplary embodiments, but should be defined only by the following claims and their equivalents.

[0232] The claims in this application differ from those in the general application or related applications. Therefore, the applicant withdraws any disclaimers regarding the scope of the claims made in the parent application or any prior application related to this application. Consequently, it is suggested that the examiner may need to re-examine any such prior disclaimers and cited references. Furthermore, the examiner is reminded that any disclaimers made in this application should not be construed as or against the parent application.

Claims

1. A composition comprising: two or more hydrocolloid gums; a coconut-based fat component; and water; wherein the composition has a pH of less than 7 and is an oil-in-water emulsion.

2. The composition of claim 1, wherein the two or more hydrocolloid gums are selected from the group consisting of plant-based gums, animal-derived gums, microbial gums, seaweed gums, chemically modified gums, and combinations thereof.

3. The composition of claim 1 or 2, wherein at least one of the two or more hydrocolloid gums is a plant-based gum selected from the group consisting of pectin, sunflower lecithin, guar gum, locust bean gum, tara gum, tamarind gum, flaxseed gum, gum arabic, gum karaya, gum tragacanth, konjac gum, aloe vera extract, inulin, xanthan polysaccharide, and combinations thereof.

4. The composition of any one of claims 1 to 3, wherein at least one of the two or more hydrocolloid gums is an animal-derived gum selected from the group consisting of gelatin, casein, sodium caseinate, chitin, chitosan, whey protein isolate, whey protein concentrate, collagen, and combinations thereof.

5. The composition of any one of claims 1 to 4, wherein at least one of the two or more hydrocolloid gums is a microbial gum selected from the group consisting of xanthan gum, gellan gum, curdlan, zymosan, and combinations thereof.

6. The composition of any one of claims 1 to 5, wherein at least one of the two or more hydrocolloid gums is a seaweed gum selected from the group consisting of agar, carrageenan, alginate, and combinations thereof.

7. The composition of any one of claims 1 to 6, wherein at least one of the two or more hydrocolloid gums is a chemically modified gum selected from the group consisting of cellulose gum, modified starch, sodium polyacrylate, polyvinylpyrrolidone, and combinations thereof.

8. The composition of any one of claims 1 to 7, wherein at least one of the two or more hydrocolloid gums is pectin.

9. The composition of claim 8, wherein the pectin comprises high methoxyl pectin.

10. The composition of any one of claims 1 to 9, wherein at least one of the two or more hydrocolloid gums is gellan gum.

11. The composition of claim 10, wherein the gellan gum comprises high acyl gellan gum.

12. The composition of any one of claims 1 to 11, wherein the composition comprises two hydrocolloid gums in a weight ratio of about 0.25: 1 to about 10:

1.

13. The composition of claim 12, wherein the composition comprises high methoxyl pectin and high acyl gellan gum in a weight ratio of about 3: 1 to about 5:

1.

14. The composition of any one of claims 1 to 13, wherein the coconut-based fat component is coconut cream, coconut milk, coconut milk powder, coconut cream, coconut oil, or combinations thereof.

15. The composition of claim 14, wherein the coconut-based fat component is coconut cream.

16. The composition of any one of claims 1 to 15, wherein the pH is less than about 5.

17. The composition of any one of claims 1 to 16, wherein the pH is about 4 or less.

18. The composition of any one of claims 1 to 17, wherein the pH is about 3 or greater.

19. The composition of any one of claims 1 to 18, further comprising at least one additive.

20. The composition of claim 19, wherein the at least one additive is selected from the group consisting of green coffee bean extract, white coffee extract, juice, acidulant, pH buffer, sweetener, preservative, antioxidant, flavoring, caffeine, and combinations thereof.

21. The composition of any one of claims 1 to 20, further comprising green coffee bean extract, white coffee extract, or a combination of both.

22. The composition of claim 21, wherein the juice is white grape juice, strawberry juice, pineapple juice, acai juice, mango juice, dragon fruit juice, carambola juice, kiwi juice, apple juice, orange juice, pear juice, blueberry juice, blackberry juice, raspberry juice, passion fruit juice, pomegranate juice, watermelon juice, lingonberry juice, carrot juice, lemon juice, or combinations thereof.

23. The composition of any one of claims 20 to 22, wherein the acidulant comprises at least one organic acid.

24. The composition of claim 23, wherein the at least one organic acid is citric acid, malic acid, ascorbic acid, fumaric acid, tannic acid, or combinations thereof.

25. The composition of any one of claims 20 to 24, wherein the pH buffer is a citrate buffer, a phosphate buffer, or combinations thereof.

26. The composition of any one of claims 20 to 25, wherein the sweetener is a nutritive sweetener.

27. The composition of any one of claims 20 to 26, wherein the preservative is sodium benzoate, potassium benzoate, potassium sorbate, edetate disodium calcium, or combinations thereof.

28. The composition of any one of claims 20 to 27, wherein the antioxidant is ascorbic acid, tocopherol, or combinations thereof.

29. The composition of any one of claims 20 to 28, wherein the flavoring is strawberry flavoring, pineapple flavoring, acai flavoring, passion fruit flavoring, or combinations thereof.

30. The composition of any one of claims 1 to 29, wherein the composition has an average particle size of about 0.3 pm to about 3 pm.

31. The composition of any one of claims 1 to 30, wherein the composition has an average particle size of about 1.5 pm to about 1.9 pm and a d90 of about 2.3 pm to about 2.9 pm.

32. The composition of any one of claims 1 to 31, wherein the composition has an average particle size of about 1.3 pm to about 2.3 pm after storage for 4 days at about 4.4 °C (about 40 °F).

33. The composition of any one of claims 1-32, wherein the average particle size of the composition at day 0 differs by no more than about 25% from the average particle size of the composition at week 4 after storage at about 21.1 °C (about 70 °F) for 4 weeks.

34. The composition of any one of claims 1-33, wherein the composition has a pH of about 3.1 to about 3.35 after storage at about 4.4 °C (about 40 °F) for 4 days.

35. The composition of any one of claims 1-34, wherein the composition has a zeta potential of about -5 mV to about -35 mV.

36. The composition of any one of claims 1-35, wherein the composition has a zeta potential of about -14 mV to about -21 mV after storage at about 4.4 °C (about 40 °F) for 4 days.

37. The composition of any one of claims 1-36, wherein the zeta potential of the composition at day 0 differs by no more than about 30% from the zeta potential of the composition at week 4 after storage at about 21.1 °C (about 70 °F) for 4 weeks.

38. The composition of any one of claims 1-37, wherein the sedimentation level of the composition at day 0 differs by no more than about 2% from the sedimentation level of the composition at week 10 after storage at about 21.1 °C (about 70 °F) for 10 weeks.

39. The composition of any one of claims 1-38, wherein the sedimentation level of the composition at day 0 differs by no more than about 5% from the sedimentation level of the composition at week 24 after storage at about 21.1 °C (about 70 °F) for 24 weeks.

40. The composition of any one of claims 1-39, wherein the composition is a ready-to-drink beverage.

41. A method of making the composition of any one of claims 1-40, the method comprising: mixing the two or more hydrocolloid gums, the coconut-based fat component, and water to form a first mixture; blending the first mixture to provide a homogenized first mixture; adding additional water to the homogenized first mixture to provide a second mixture; and blending the second mixture to provide a homogenized second mixture.

42. The method of claim 41, further comprising cooling the homogenized first mixture prior to adding the additional water.

43. The method of claim 41 or 42, wherein blending the second mixture to provide a homogenized second mixture is performed in two stages, and a pasteurization step is performed between the two stages.

44. The method of any one of claims 41-43, wherein the homogenized second mixture is cooled after blending.

45. The method of any one of claims 41-44, wherein the two or more hydrocolloid gums are first mixed, and then mixed with the coconut-based fat component and water.

46. The method of claim 45, wherein the two or more hydrocolloid gums are mixed at about 21 °C to about 74 °C (about 70 °F to about 165 °F).

47. The method of claim 45 or 46, wherein the coconut-based fat component is mixed with the mixed two or more hydrocolloidal gums before it is mixed with the water.

48. The method of claim 47, wherein the coconut-based fat component is mixed with the mixed two or more hydrocolloidal gums at about 18°C to about 60°C (about 65°F to about 140°F).

49. The method of any one of claims 45 to 48, wherein the water is mixed last, with any optional additives.

Images