Single-serve container for forming a beverage

Abstract

A single-serve container comprising a creamer powder is provided, the creamer powder comprising, based on the total weight of the powder: (i) from 40 to 60 wt% fat, wherein the fat consists of milk fat and / or coconut oil; (ii) at least 8 wt% protein; (iii) less than 28.5 wt%, preferably less than 27.5 wt% total digestible carbohydrates; wherein the creamer powder is substantially free of lactose.

Description

[0001] This invention relates to single-serving containers containing creamer powder (in some embodiments, dairy creamer powder). Specifically, this invention relates to containers holding a quantity of creamer powder suitable for reconstitution into a single serving of whitened beverage, such as a beverage with a volume of 150 ml to 320 ml. The powder described herein has a novel formulation that provides optimal creamer within the limitations of such containers, particularly volume limitations.

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

[0003] A range of creamer concentrates are known for use in dispensing beverage cartons. These are preferably concentrates or powders, allowing for the delivery of small volumes, while larger quantities of milky beverages can be achieved through dilution and / or dispersion upon reconstitution with water.

[0004] One particular problem with some known creamer powders is that they can easily leave residue in beverage capsules, especially in systems that rinse the concentrate through the capsules. This can lead to changes in the reconstituted beverage.

[0005] They also hope to produce a creamer composition that meets stricter nutritional requirements. For example, the UK government has implemented new restrictions on high-fat, high-sugar, and high-salt (HFSS) products, and other countries have similar restrictions.

[0006] US6426110 discloses a composition for creamer powder, the creamer powder being disclosed to contain about 40% to about 60% by weight of water-soluble protein, edible fat, at least one emulsifier, at least one stabilizer, and less than 5% by weight of carbohydrates.

[0007] WO2016 / 061896 discloses a zero-sugar creamer and its preparation method.

[0008] The object of this invention is to provide a creamer powder optimized for the space constraints of a single-serving beverage container, or at least to address the problems associated with it in the prior art, or to provide a commercially viable alternative. It is also desirable to provide such a composition that meets stringent nutritional HFSS (Highly Fatty Acid Saturated Sugars) limits. Furthermore, it is desirable to provide a product that meets these nutritional limits while still providing a milky effervescent beverage.

[0009] Therefore, the present invention provides a single-serving container comprising creamer powder, wherein the creamer powder comprises, based on the total weight of the powder: (i) 40% to 60% by weight of fat, wherein the fat consists of milk fat and / or coconut oil; (ii) At least 8% by weight of protein; (iii) less than 28.5% by weight, preferably less than 27.5% by weight, of total digestible carbohydrates; The creamer powder contains virtually no lactose.

[0010] This disclosure will now be described further. In the following paragraphs, the different aspects / implementations of this disclosure are defined in more detail. Unless expressly stated to the contrary, each aspect / implementation so defined may be combined with any one or more other aspects / implementations. In particular, any feature indicated as preferred or advantageous may be combined with any other one or more features indicated as preferred or advantageous. It is intended that features disclosed concerning a product may be combined with those disclosed concerning a method, and vice versa.

[0011] The inventors sought to provide an improved creamer for use in beverage capsules. They aimed to provide a creamer powder that combines the advantages of both dairy and non-dairy creamer. Specifically, they desired a creamer with a rich flavor without the drawback of lactose intolerance. They also desired to provide a strong whitening effect without compromising foaming and dispensing properties. In fact, they have now found a product with improved foam stability.

[0012] The inventors discovered that by replacing some of the protein with glucose, which is present in conventional creamer, nutritional and foaming properties can be improved. Reducing the amount of fillers such as glucose syrup and avoiding lactose (which, in any case, only contributes a low level of sweetness) means that the volume of creamer is reduced, which means that more creamer can be loaded into a capsule, or that less creamer can undergo better mixing and dispersion within the capsule.

[0013] In other words, the inventors have discovered that by basing creamer powder on a specific fat source and increasing the protein content, the efficiency per unit volume of creamer is high and optimal for single-serving applications. This is because the amount of filler in the creamer is significantly reduced. The inventors have also discovered that careful selection of protein sources can further optimize the product, with improved flavor obtained from micellar casein, improved emulsion stability from sodium caseinate, and a good balance of flavor and stability obtained from micellar casein and denatured whey.

[0014] The inventors have now specifically discovered that by using essentially pure milk fat, such as anhydrous milk fat (AMF, similar to butter), as a fat source, they can produce a good milk flavor in the absence of lactose. At the same time, AMF provides the desired flavor and mouthfeel.

[0015] This invention relates to a single-serving container comprising creamer powder. A single-serving container is one containing only enough powder to reconstitute a milk beverage in one serving of water, typically 150 ml to 320 ml, preferably 150 ml to 250 ml. Examples of single-serving containers are discussed further below, but include strip packaging and pouches (torn open by the consumer), as well as beverage dispensers for dispensing beverages from beverage preparation machines. The requirement that the container is single-serving excludes multi-serving containers, such as multi-serving powder canisters or certain vending machine arrangements. In multi-serving arrangements, better whitening can be achieved by dispensing more powder, which is not an option within the constraints of a single-serving arrangement.

[0016] Creamer powder is a powder composition that, when reconstituted with water, provides an opaque beverage, and is typically white and milk-like. Dairy creamer compositions are compositions containing dairy ingredients and preferably based on dairy ingredients. Dairy ingredients are milk-derived components, and therefore encompass the full range of milk, cream, and butter-type products. Dairy creamer is conventionally produced by concentrating milk and / or cream ingredients. This contrasts with non-dairy creamer, which typically contains hydrogenated vegetable oils to replicate the texture of milk fat. The creamer of this invention may contain milk fat and optionally micellar casein (and any denatured whey), both of which are dairy-derived. Caseinates provided by sodium caseinate may also be dairy-derived. For allergy / intolerance considerations, any creamer containing milk-derived components should be considered a dairy creamer.

[0017] The creamer powder is a dry particulate material. The powder can be, for example, spray-dried, or it can be further agglomerated to improve solubility. Preferably, the creamer powder has a particle size distribution (e.g., measured by Helos dry laser diffraction) with an x50 of 80µm to 300µm, preferably 200µm to 250µm. The x90 of the powder can be 200µm to 650µm, preferably less than 500µm, preferably 350µm to 450µm. The bulk density of the powder can be 400g / L to 600g / L, preferably 450g / L to 550g / L.

[0018] Based on the total weight of the powder, the creamer powder contains 40% to 60% by weight of fat. This fat consists of milk fat and / or coconut oil. Preferably, the fat is present in an amount of 50% to 55% by weight. The composition does not contain any non-dairy fats or non-coconut fats, such as other vegetable fats. Milk fats are those derived from milk. In some embodiments, it is preferred that the fat consists of anhydrous milk fat. In other embodiments, it is preferred that the fat consists of coconut oil.

[0019] Conventionally, dairy creamer is produced using concentrated milk and / or cream ingredients. However, to avoid lactose intolerance while still providing dairy creamer, the inventors discovered that the simplest way to achieve this invention is to start with butter products, which have many surprising additional advantages. The preferred source of milk fat is commercially available anhydrous milk fat (AMF). This is essentially butter and has very low levels of lactose and dairy minerals.

[0020] The inventors have adopted an alternative approach using coconut oil as the fat source. This provides a suitable structure for the product while avoiding lactose-intolerant substances. When the fat is composed of coconut oil, the protein is preferably a mixture of micellar casein and denatured whey. In some embodiments, the fat can be a blend of AMF and coconut oil, which provides dairy flavor and product while reducing the amount of dairy-derived components required. Most preferably, the fat is either coconut oil or AMF, rather than a blend, as they have been found to provide improved flavor individually compared to blends.

[0021] Based on the total weight of the powder, the creamer powder contains at least 8% by weight of protein. Preferably, the protein is present in an amount of 10% to 20% by weight, more preferably 12% to 18% by weight. Preferably, the protein is selected from sodium caseinate and / or micellar casein and / or denatured whey. Particularly preferred is a combination of two or more of these, such as micellar casein and denatured whey protein. In fact, the inventors have discovered that when the protein is provided as a mixture of micellar casein and other protein sources, an optimal balance of flavor and foaming can be achieved. Preferably, micellar casein accounts for 50% to 70% of the total weight of protein in the creamer powder, and preferably the remainder is denatured whey protein.

[0022] Sodium caseinate contains proteins that are typically derived from milk. However, as discussed above, it does not contain natural milk proteins because they are denatured during salt formation. Sodium caseinate is a well-known ingredient used as a stabilizer and protein supplement. Typically, sodium caseinate is obtained by acidifying milk, forming curd, washing, and drying to produce acidic casein. Sodium caseinate is produced during the neutralization of the resulting curd. Additionally, dried acidic casein can be used as a starting material. Currently, spray drying and extrusion are also widely used to obtain sodium caseinate.

[0023] Micellar casein is a commercially available ingredient. Casein micelles are a naturally occurring form of dairy protein (such as that found in raw milk). Methods for denaturing proteins include heat treatment and / or acid treatment in addition to conventional pasteurization—micellar casein has not undergone such treatment. This contrasts with sodium caseinate, a milk protein made by removing proteins from milk using acids or enzymes and stabilizing and dissolving them with sodium, and it contains neither casein micelles nor partially dissociated micelles. Instead, the proteins in sodium caseinate are completely dissociated.

[0024] Micellar casein is typically obtained as a milk protein isolate powder, such as powder obtained by microfiltration of naturally occurring, casein-rich skim milk. Besides having low bacterial and spore counts, it possesses a very pure flavor profile and improves the viscosity, structure, and texture of the product. Microfiltered milk is typically 85%+ micellar casein, with the remainder being fat, ash, water, and lactose. It should be understood that any fat contributed by this component will be milk fat and considered within the aforementioned range. Lactose also contributes to the overall lactose content of the product and therefore must meet the aforementioned requirement of being substantially lactose-free. Micellar casein can also be available as so-called functional natural micellar casein concentrate powder, where the material has been processed to improve solubility and / or demineralize.

[0025] Denatured whey protein is a whey protein derived from dairy products and processed to denature the protein. Suitable methods for denaturing whey include heating, acid treatment, and / or enzymatic treatment. Denatured whey is typically provided as a byproduct of cheese making. Denatured whey is a commercially available product.

[0026] When the protein comprises two of the above-mentioned protein sources, preferably, the ratio of the two sources is 1:3 to 3:1, more preferably 1:2 to 2:1. A preferred combination is denatured whey and micellar casein, particularly denatured whey and functional natural micellar casein. In this blend, preferably, micellar casein is present in an amount of at least 50% by weight of the protein.

[0027] Based on the total weight of the powder, the creamer powder contains less than 28.5% by weight, preferably less than 27.5% by weight, of total digestible carbohydrates. The term "digestible carbohydrates" includes those carbohydrates present in the creamer but excludes dietary fiber. That is, the term explicitly excludes fiber that may be present in the creamer but cannot be digested by the end consumer. Classifying carbohydrates into digestible and indigestible categories is well known in the art, with fiber considered indigestible. Testing can be performed using conventional methods or via the Englyst-Cummings procedure, particularly to determine the content of indigestible carbohydrates (the remainder is considered digestible). These conventional methods include: lipid removal, protein removal, starch removal, selective precipitation of fiber, and fiber analysis.

[0028] Preferably, the digestible carbohydrates are present in an amount of 15% to 28.5% by weight, more preferably 15% to 27.5% by weight, and most preferably 20% to 27.5% by weight. Preferably, the digestible carbohydrates are present in an amount of less than 25% by weight, more preferably less than 20% by weight, more preferably 15% to 24% by weight, and even more preferably 20% to 23% by weight. In some less preferred embodiments, the digestible carbohydrates may be present in an amount of less than 10% by weight, preferably less than 5% by weight, and preferably, the creamer powder does not contain digestible carbohydrates.

[0029] The digestible carbohydrates used in this invention are preferably selected from the group consisting of dried glucose syrup, maltodextrin, sucrose, and lactose. Preferably, the digestible carbohydrates consist of these alternatives. Here, dried glucose syrup is used to avoid any ambiguity with the term "syrup" and refers to the fact that the glucose syrup is used in the composition prior to drying, but this removes the water content. Preferably, the digestible carbohydrates in the creamer consist essentially of dried glucose syrup. Trace amounts may also be provided by other ingredients, such as those present at trace levels in fat or protein sources, as discussed herein. It should be understood here that the selection of lactose includes only trace levels permitted by the further requirements discussed below, i.e., the creamer powder is essentially lactose-free.

[0030] Digestible carbohydrates (especially glucose syrup) act as leavening agents, but also enhance the flavor and texture of reconstituted beverages. This is why it's desirable to provide glucose syrup, but in smaller quantities.

[0031] When the product has low levels of digestible carbohydrates, creamer powder may also contain fiber (i.e., non-digestible carbohydrates). Preferably, these components are present in relatively low amounts (e.g., less than 15% by weight, more preferably 5% to 10% by weight). These will be discussed further below. Suitable fibers include corn fiber syrup, GOS, and FOS.

[0032] The creamer powder is essentially lactose-free. "Essentially lactose-free" means that the lactose content is less than 2% by weight of the creamer, more preferably less than 1% by weight, more preferably less than 0.75% by weight, more preferably less than 0.5% by weight, more preferably less than 0.1% by weight, and most preferably only trace amounts. In some embodiments, lactose may be present in the range of 0.75% by weight to 0.1% by weight. As will be understood, given the use of AMF (and optionally micellar casein), some trace amounts of lactose are always unavoidable. If lactose is present, it is usually provided by using a micellar casein component (typically provided in the form of microfiltered milk). When coconut oil is used as an ingredient, the lactose level can be even lower. For example, a functionalized micellar casein component may contain ~5% by weight of lactose, and a denatured whey protein product may contain ~5% by weight of lactose. An AMF component may contain <0.2% by weight of lactose.

[0033] Preferably, the powder contains one or more stabilizers. Preferably, the one or more stabilizers contain disodium phosphate (DSP) and / or dipotassium hydrogen phosphate (DKP) and / or sodium stearoyl lactylate (SSL) and / or sodium hexametaphosphate (SHMP) and / or one or more gums, and preferably consist of them. DSP and DKP are buffers that enhance stability. SSL is a low molecular weight surfactant. Preferably, the composition is free of trisodium citrate. In some embodiments, the powder is gum-free. In other embodiments, the powder also contains gum. A suitable gum is gum arabic, which can be present as both a stabilizer and an emulsifier. Preferably, based on the dry weight of the composition, one or more stabilizers are present in a total amount of 0.5% to 10% by weight, preferably about 2.5% to 7.5% by weight.

[0034] The creamer composition optionally includes flavoring agents or taste enhancers. To avoid ambiguity, the stabilizers and glucose mentioned above are not considered "flavoring agents" or "taste enhancers," as discussed further below.

[0035] Flavoring agents include salt and a commercially available composition used to impart flavor to dairy products. The latter typically contains organic compounds that have characteristic dairy odors and flavors. Preferably, the flavoring agent is present in an amount of less than 2% by weight, preferably less than 1% by weight, based on the dry weight of the composition.

[0036] The creamer optionally contains a taste enhancer. Taste enhancers are well known in the art and preferably contain fiber and oligosaccharides (considered indigestible fiber) (or consist of them). Examples of oligosaccharides include fructooligosaccharides (FOS) and galactooligosaccharides. Fiber and oligosaccharides act to thicken the final beverage and can be used to allow for further reduction of glucose levels in the creamer. Preferably, the taste enhancer is present in an amount of less than 25% by weight, preferably less than 10% by weight, and preferably absent, based on the dry weight of the composition.

[0037] The form of the powder can vary. Preferably, the creamer powder is a homogeneous, preferably spray-dried, creamer powder. That is, the fat, protein, and any digestible carbohydrate components are mixed together in liquid form before drying. Alternatively, the powder can be a dried mixture of creamer matrix, protein source, and any digestible carbohydrates, wherein the creamer matrix contains fat. In this embodiment, theoretically, the creamer matrix, digestible carbohydrates, and protein components can be separated again because they are distinct and separate. In both cases, the co-dried mixture or the dried mixture may additionally contain flavoring agents and fiber.

[0038] Preferably, the single-serving container is a strip package or pouch. Alternatively, the single-serving container is a beverage cartridge having a sealed inlet that is in fluid communication with a sealed outlet via a reservoir for containing powder, whereby, in use, the beverage medium introduced at the inlet dissolves the powder and flushes it out of the cartridge. Specific constructions and designs of machines that can insert beverage cartridges are well known in the art, and other terms such as capsules and pouches may also be used. In beverage cartridges, the ability of powder to be flushed out of the container is critical, and therefore the ability to include a smaller volume of ingredients to improve mixing and dispersion may be key.

[0039] According to another aspect, a method for manufacturing a single-serving container as described herein is provided, the method comprising: (i) Dissolve the protein source in water to form a first mixture; (ii) Melting anhydrous emulsion fat and / or coconut oil; (iii) The melted fat is mixed with the first mixture to form a second mixture; (iv) The second mixture is mixed with at least one of fiber and digestible carbohydrates to form a third mixture; (v) Homogenize the third mixture to form a homogenized mixture; (vi) Spray-drying the homogenized mixture to form a powder; and (vii) Pack the powder into individual containers and seal them.

[0040] Anhydrous fat emulsions typically melt completely at around 40°C.

[0041] Homogenization is preferably performed in two steps, and such systems are well known in the art. Importantly, the homogenized mixture has a fine dispersion of the fatty component to ensure the formation of a stable emulsion. Preferably, the homogenized mixture has a fatty droplet size D50 of less than 2 µm, and more preferably less than 1 µm. Preferably, the particle size distribution (PSD) is unimodal.

[0042] Prior to the spray drying step, it is desirable to set the solids content of the homogenized mixture to ensure efficient spray drying. If the solids content is too high, the process may not produce the desired powder. If the solids content is too low, the process incurs high energy costs due to the amount of water to be removed. Preferably, the solids content of the mixture prior to spray drying is >45%, more preferably >50%. Solids content above 55% may make drying difficult.

[0043] Spray drying is a well-known technique in the art. Preferably, spray drying is carried out at a temperature of at least 60°C, but excessively high temperatures can be avoided to prevent product combustion. A spray pressure exceeding 5 bar is ideal.

[0044] According to another aspect, a method for preparing a beverage is provided, the method comprising providing a single-serving container as described herein and dispensing creamer powder from the single-serving container. As mentioned above, the container may be a strip package, a pouch, or a beverage cartridge. For strip packages or pouches, the dispensing step involves pouring the powder into the container and then adding water. For beverage cartridges, dispensing is achieved by rinsing the powder with water while the machine is operating. Preferably, the water temperature is between 80°C and 95°C. In some embodiments, the water also contains tea, coffee, or cocoa solids. This can occur when using a beverage preparation machine, such that the creamer is placed in the container, and a beverage containing tea, coffee, or cocoa solids is used to prepare a beverage for reconstituted creamer.

[0045] It should be understood that creamer powder, as described herein, can be packaged together with one or more different ingredients (such as coffee solids or separate sugar ingredients) in a single-serving container. In these embodiments, it is preferred that the creamer powder is homogeneous, preferably spray-dried.

[0046] According to a first preferred embodiment of the present invention, a single-serving container comprising dairy creamer powder is provided, wherein the dairy creamer powder comprises, based on the total weight of the powder: (i) 45% to 55% by weight of fat, wherein the fat is composed of milk fat; (ii) 12% to 18% by weight of protein, which is a mixture of micellar casein and another protein source, preferably wherein the other protein source is denatured whey protein. (iii) less than 28.5% by weight, preferably less than 27.5% by weight, of total digestible carbohydrates; The dairy creamer powder contains dried glucose syrup and is essentially lactose-free.

[0047] According to a second preferred embodiment of the present invention, a single-serving container comprising creamer powder is provided, wherein the creamer powder comprises, based on the total weight of the powder: (i) 45% to 55% by weight of fat, wherein the fat is composed of coconut oil; (ii) 12% to 18% by weight of protein, which is a mixture of micellar casein and another protein source, preferably wherein the other protein source is denatured whey protein, wherein micellar casein accounts for 50% to 70% by weight of the protein, and preferably the remainder is denatured whey protein. (iii) 15% to 27.5% by weight of total digestible carbohydrates; The creamer powder contains dried glucose syrup and is virtually lactose-free.

[0048] The present invention also provides a single-serving container containing dairy creamer powder, wherein, based on the total weight of the powder, the dairy creamer powder comprises: (i) 45% to 55% by weight of fat, wherein the fat is composed of milk fat; (ii) 12% to 18% by weight of protein, which is a mixture of micellar casein and another protein source, preferably wherein the other protein source is denatured whey protein. (iii) 15% to 27.5% by weight of dried glucose syrup; Dairy creamer powder contains virtually no lactose.

[0049] In this implementation scheme, there is no limit to the amount of digestible carbohydrates.

[0050] The present invention also provides a single-serving container comprising creamer powder, wherein, based on the total weight of the powder, the creamer powder comprises: (i) 45% to 55% by weight of fat, wherein the fat is composed of coconut oil; (ii) 12% to 18% by weight of protein, which is a mixture of micellar casein and another protein source, preferably wherein the other protein source is denatured whey protein, wherein micellar casein accounts for 50% to 70% by weight of the protein, and preferably the remainder is denatured whey protein. (iii) 15% to 25% by weight of dried glucose syrup; Dairy creamer powder contains virtually no lactose.

[0051] In this implementation scheme, there is no limit to the amount of digestible carbohydrates.

[0052] Studies have found that these implementation schemes offer an optimal balance of effective whitening, flavor, and foam properties (including foam stability), while meeting the limitations of a single serving. These two implementation schemes can be freely combined with the preferred features described herein.

[0053] Example The invention will now be further described with reference to the following non-limiting examples.

[0054] A high-protein creamer was formulated using coconut oil and anhydrous milk fat. Different protein sources were explored, including sodium caseinate, micellar casein, and blends of micellar casein and denatured whey. The formulation is as follows (approximately 50% by weight solids): Glucose syrup ~24% by weight Fat source ~50% by weight Protein source ~15% by weight Fiber ~8% by weight Stabilizer - Balance (keep constant) The slurry of each component in Thermomix ™ The mixture is formed in the middle, then subjected to high-shear mixing, pasteurization, homogenization (500 / 100 bar), and then spray drying.

[0055] In each case, the pH of the slurry is approximately 7.

[0056] The viscosity of the 50% concentrated slurry, measured at room temperature, was extremely high, ranging from 3000 mPa·s. This is significantly higher than that of conventional non-dairy creamer slurries, which typically range from 30 mPa·s at room temperature. Despite the high viscosity, the slurry was still capable of being spray-dried. The relatively high temperature (greater than 60°C for the slurry before drying) and the shear-thinning behavior of the emulsion likely facilitated this process.

[0057] The particle size distribution (PSD) of the slurry was evaluated to examine the oil particle size distribution (Mastersizer 3000, Malvern Panalytical, UK). PSDs of different creamer emulsions showed that the emulsion containing sodium caseinate (NaCas) had a finer particle size, likely due to its higher surface activity compared to micellar casein (Mcas). The new slurry containing NaCas was comparable to the reference creamer X slurry. No significant differences were observed between coconut oil and AMF.

[0058] The particle size distribution of the reconstituted creamer powder after spray drying was then reassessed. Surprisingly, the emulsion containing AMF appeared to maintain its droplet size better during spray drying. This is likely due to the better compatibility of milk proteins with milk fats, resulting in a more stable emulsion. The sotter diameter of coconut oil increased by approximately 20%, while that of AMF increased by less than 3%.

[0059] The slurry was then analyzed using Lumifuge at a 10% solids concentration. Two trends were observed based on the Lumifuge results: the NaCas-containing emulsion had a lower emulsification rate than the MCas-containing emulsion; the AMF-containing emulsion had a lower emulsification rate than the CNO-containing emulsion. Both formulations were more stable than the reference creamer M. This could be explained by the significantly higher protein content.

[0060] Finally, a taste test analysis was conducted. Six selected tasters evaluated the sensory aspects. The tasting consisted of two rounds. The first round was a pure 10% creamer, and the second round was a 3-in-1 mixture (including coffee and sugar).

[0061] Fat source All tasters distinguished between samples containing AMF and those containing coconut oil as a fat source.

[0062] Some tasters described the AMF flavor as creamy / milky. Two out of six tasters thought the AMF sample tasted better.

[0063] protein source Creamer containing NaCas as a protein source was found to be more similar to the reference creamer than creamer containing MCas (as is expected, since the reference creamer contains NaCas as its protein source). NaCas introduces an off-flavor that is not found in micellar casein. A blend of micellar casein and denatured whey was identified as the preferred creamer for flavor and performance. The best creamer containing coconut oil contains a blend of micellar casein and denatured whey protein because it has the most stable foam and good flavor.

[0064] All samples underwent stability testing in soft water and all passed. Regarding stability in hard water, the conclusion is that the amount of phosphate in these formulations is sufficient.

[0065] Summarize The use of AMF has yielded good results in terms of emulsion stability. Sensory descriptions of creamer containing AMF range from creamy and milky to musty / buttery off-flavors.

[0066] Creamer containing micellar casein showed lower stability than creamer containing sodium caseinate. However, in sensory evaluation, an off-flavor was detected in sodium caseinate creamer, but not in micellar casein creamer.

[0067] Unless otherwise specified, all percentages are by weight.

[0068] The foregoing detailed description has been provided by way of explanation and illustration and is not intended to limit the scope of the appended claims. Many variations of the presently preferred embodiments described herein will be apparent to those skilled in the art and remain within the scope of the appended claims and their equivalents.

[0069] To avoid any doubt, the full text of all references acknowledged in this paper is incorporated herein by reference.

Claims

1. A single-serving container comprising creamer powder, wherein, based on the total weight of the powder, the creamer powder comprises: (i) 40% to 60% by weight of fat, wherein the fat consists of milk fat and / or coconut oil; (ii) At least 8% by weight of protein; (iii) less than 28.5% by weight, preferably less than 27.5% by weight, of total digestible carbohydrates; The creamer powder mentioned therein is essentially lactose-free.

2. The single-serving container of claim 1, wherein the fat is present in an amount of 50% to 55% by weight.

3. The single-serving container according to claim 1 or claim 2, wherein the protein is present in an amount of 10% to 20% by weight, preferably 12% to 18% by weight.

4. The single-serving container according to any of the preceding claims, wherein the protein is selected from sodium caseinate and / or micellar casein and / or denatured whey.

5. The single-serving container according to any of the preceding claims, wherein the creamer powder is a dairy creamer powder and the fat is composed of anhydrous milk fat (AMF).

6. The single-serving container according to any one of claims 1 to 4, wherein the fat is composed of coconut oil.

7. The single-serving container according to any of the preceding claims, wherein the protein comprises a mixture of micellar casein and a further protein source, wherein the further protein source is preferably denatured whey.

8. The single-serving container of claim 7, wherein the micelle casein is 50% to 70% by weight of the protein in the creamer powder.

9. A single-serving container according to any of the preceding claims, wherein the digestible carbohydrates are present in an amount of 15% to 25% by weight, preferably 17% to 24% by weight.

10. The single-serving container according to any of the preceding claims, wherein the digestible carbohydrate is selected from the group consisting of dried glucose syrup, maltodextrin, sucrose and lactose.

11. The single-serving container according to any of the preceding claims, wherein the creamer powder further comprises fibers.

12. The single-serving container according to any of the preceding claims, wherein the creamer powder is free of gum or contains gum, wherein the gum is preferably gum arabic.

13. The single-serving container according to any of the preceding claims, wherein the creamer powder comprises one or more stabilizers.

14. The single-serving container according to any of the preceding claims, wherein the creamer powder is a homogeneous spray-dried creamer powder.

15. The single-serving container according to any one of claims 1 to 14, wherein the powder is a dry mixture of creamer base, protein source and any digestible carbohydrate, wherein the creamer base contains the fat.

16. The single-serving container according to any of the preceding claims, wherein the single-serving container is a strip package or a pouch.

17. The single-serving container according to any one of claims 1 to 15, wherein the single-serving container is a beverage cartridge having a sealed inlet in fluid communication with a sealed outlet via a reservoir for containing the powder, whereby, in use, a beverage medium introduced at the inlet dissolves the powder and washes the powder out of the cartridge.

18. A method for manufacturing a single-serving container according to any preceding claim, the method comprising: (i) Dissolve the protein source in water to form a first mixture; (ii) Melting anhydrous emulsion fat and / or coconut oil; (iii) The melted fat is mixed with the first mixture to form a second mixture; (iv) The second mixture is mixed with at least one of fiber and digestible carbohydrates to form a third mixture; (v) Homogenize the third mixture to form a homogenized mixture; (vi) Spray-drying the homogenized mixture to form a powder; and (vii) The powder is placed into a single container and sealed.

19. A method of preparing a beverage, the method comprising providing a single-serving container according to any one of claims 1 to 17, and dispensing the creamer powder from the single-serving container.