Powdered cold water soluble / dispersible composition

Abstract

This invention relates to a powdered composition having a total oil content of 15-55 wt.%, and further comprising, based on the total weight of the powdered cold water soluble / dispersible composition, 35-80 wt.% carbohydrates; 1.5-15 wt.% protein; 0.1-5 wt.% stabilizer; and 0-2 wt.% non-protein emulsifier; wherein the total oil content is substantially composed of a blend of virgin coconut oil and edible high-oleic oil in a ratio ranging from 1:1 to 1:15, the edible high-oleic oil being selected from the group consisting of: high-oleic sunflower oil, ultra-high-oleic sunflower oil, high-oleic rapeseed oil, ultra-high-oleic rapeseed oil, high-oleic palm oil, high-oleic soybean oil, high-oleic stearic sunflower oil, and combinations thereof. Furthermore, this invention relates to a method for producing such a composition and the use of the composition.

Description

[0001] This invention relates to a powdered composition for use in food products, and more particularly to a powdered beverage mixture for the production of cold beverages.

[0002] Powdered creamer (dairy and non-dairy products) is well-known in the field and has been widely used for many years. Typical components of creamer include skim milk, (milk) protein, lipids, carbohydrates, stabilizers, emulsifiers, free-flowing agents, and modified starch.

[0003] Non-dairy creamer is suitably produced by spray drying an oil-in-water emulsion containing (a portion of) the components mentioned above, and may contain trapped gas to enable foam formation. This gas can be trapped in the non-dairy creamer by injecting the gas into the emulsion just before it passes through the nozzle of the spray dryer.

[0004] Typically, powdered creamer disperses / dissolves quickly in hot beverages like hot coffee and hot tea. They are used because of their whitening properties and to provide flavor and texture. Additionally, powdered creamer can be used to create a foam layer on hot beverages by, for example, using (high) pressure in a suitable machine, or by releasing trapped gases during the dispersion / dissolution of the creamer.

[0005] When using traditional powdered creamer in cold beverages, especially at ambient temperatures (such as around 25°C or lower), powdered creamer is not, or barely, dispersible or soluble. Such conventional creamer, which traps gas, releases only a small amount of gas under these cold conditions, resulting in only a thin, uneven layer of foam with undissolved powder and fat clumps; even if foam forms, it is negligible. Therefore, traditional powdered creamer is unsuitable for use in cold beverages.

[0006] A possible solution to the problem of producing powdered, cold-water-dispersible creamer involves the use of specific oils. Powdered, cold-water-dispersible creamer can be developed when using edible oils with melting points below 20°C, preferably below 15°C, and even more preferably below 0°C. Clearly, creamer based on oils with higher melting points (such as coconut oil) is not cold-soluble / dispersible.

[0007] EP-A 923 301 describes an agglomerated powdered creamer based on proteins, sweeteners, and low-melting-point edible oils (such as triglycerides with high oleic acid content). According to examples, the agglomerated particles based on high-oleic sunflower seed oil coated with lecithin are cold-soluble.

[0008] However, for cold beverages (like cold coffee, cold tea, and cold chocolate drinks), the taste of powdered creamer is very important. In addition to the initial taste, the stability of sensory properties and characteristics over time is also very important, as it relates to the shelf life of the final powdered creamer or the final food product containing creamer.

[0009] Traditional edible oils such as soybean oil, rapeseed oil, and sunflower oil do not have a bland or tasteless initial flavor, and are also very sensitive to oxidation; this oxidation leads to an undesirable flavor effect. As mentioned in EP-A-928 301, high-oleic sunflower oil and high-oleic, low-erucic rapeseed oil are also described as less suitable for this application (see EP 1 791 438).

[0010] This invention is based on the discovery that powdered compositions, particularly those containing blends of specific vegetable oils, are soluble / dispersible in both cold and hot water. Furthermore, the compositions exhibit excellent functional and sensory characteristics in both cold and hot applications. This results in unexpected versatility. Additionally, the compositions demonstrate good storage stability.

[0011] More particularly, the present invention relates to a powdered composition having a total oil content of 15-60 wt.%, preferably 15-60 wt.%, and further comprising, based on the total weight of the powdered composition:

[0012] - 35-80 wt.% carbohydrates;

[0013] - 1.5-15 wt.% protein;

[0014] - 0.1-5 wt% stabilizer; and

[0015] - 0-2 wt.% non-protein emulsifier;

[0016] The total oil content is basically composed of a blend of virgin coconut oil in a ratio between 1:1 and 1:15 and edible high-oleic oil, which is selected from the group consisting of: high-oleic sunflower oil, ultra-high-oleic sunflower oil, high-oleic rapeseed oil, ultra-high-oleic rapeseed oil, high-oleic palm oil, high-oleic soybean oil, high-oleic stearic sunflower oil, and combinations thereof.

[0017] In another aspect, the present invention relates to a method for producing a powdered composition according to the invention, the method comprising the following steps:

[0018] (i) Prepare an aqueous mixture of carbohydrates, proteins, stabilizers and optional non-protein emulsifiers;

[0019] (ii) The oil is mixed with the aqueous mixture obtained in step (i) to obtain a preemulsion;

[0020] (iii) Homogenize the pre-emulsion to obtain an emulsion;

[0021] (iv) Optionally, gas may be injected into the emulsion; and

[0022] (v) Spray dry the emulsion.

[0023] This results in a powdered composition.

[0024] In another aspect, the present invention relates to a food product comprising a powdered composition, said food product preferably being a powdered beverage mixture. The invention further relates to the use of the powdered composition as a foaming agent or creamer.

[0025] The compositions of the present invention are well soluble or dispersible in cold water and have proven to have a surprisingly good taste. The compositions exhibit good foaming properties, such as foam height and foam stability. Furthermore, when dissolved or dispersed in hot water, the compositions also demonstrate good stability and good sensory characteristics. Finally, the compositions have a long shelf life, making them highly preferred from a sustainability perspective.

[0026] In a preferred embodiment, the powdered composition according to the invention is foamable, meaning that it is capable of forming foam. More preferably, when subjected to the foam promoter test and / or the Dolce Gusto® test described below, the composition is capable of forming foam with a volume of at least 30 mL after 1 minute.

[0027] The powdered composition according to the invention is preferably cold-soluble / dispersible. In the context of the invention, a composition is considered cold-soluble / dispersible if it can be dissolved or dispersed in cold water or a cold aqueous liquid in an amount sufficient to form foam on a liquid after dissolution / dispersion. More particularly, a composition is considered cold-soluble / dispersible if it is soluble / dispersible in water at a temperature of 20°C in an amount of at least 10 g / L, more preferably at least 25 g / L, and most preferably at least 40 g / L. The dissolution time under stirring should preferably be less than 60 seconds.

[0028] In this specification, conditions are considered "cold" if the temperature is 25°C or lower, preferably in the range of 2°C to 25°C, and more preferably in the range of 4°C to 20°C.

[0029] The term "heat" is used to describe conditions in which the temperature is above 60°C, and more specifically in the range of 70°C-100°C.

[0030] "Shelf life" means the period of time during which a product can be stored at 21°C without developing unpleasant sensory characteristics (such as unpleasant aroma, appearance, taste, consistency, and / or mouthfeel) and without any or little adverse effect on its cold water solubility or dispersibility. According to the invention, "good storage stability" means that when stored at 21°C for at least 12 months, preferably at least 15 months, and most preferably at least 18 months, the product does not have the unpleasant sensory characteristics as defined above, and its cold water solubility / dispersibility characteristics show little or no deterioration.

[0031] As mentioned above, the total oil content of the powdered composition of the present invention is in the range of 15-60 wt.%, preferably 15-55 wt.%, more preferably 20-50 wt.%, and most preferably 25-48 wt.% (weight percentages are based on the total weight of the powdered composition). The oil is essentially a specific blend of virgin coconut oil and edible high-oleic oil. In other words, the composition is essentially free of any other oils.

[0032] High-oleic oils are defined as containing at least 80% oleic acid (C18:1) based on the total fatty acid fraction; ultra-high-oleic oils are defined as containing at least 90% oleic acid based on the total fatty acid fraction. Due to these high proportions of monounsaturated fats, specifically oleic acid (C18:1), these oils are considered healthy fats and healthier alternatives to saturated fats (such as MCT oils). Some oils (such as olive oil) are naturally rich in oleic acid; other high-oleic oils are obtained through biotechnology, genetic modification, etc. The edible high-oleic oils used according to the present invention are selected from the group consisting of: high-oleic sunflower oil, ultra-high-oleic sunflower oil, high-oleic rapeseed oil, ultra-high-oleic rapeseed oil, high-oleic palm oil, high-oleic soybean oil, high-oleic stearic sunflower oil, and combinations thereof. These oils have the advantages that they are liquid between 4°C and 20°C, less prone to oxidation compared to other unsaturated oils, have a relatively neutral flavor (compared to, for example, olive oil), and are well-available (compared to, for example, safflower oil).

[0033] Preferably, the edible high-oleic oil is high-oleic sunflower seed oil or ultra-high-oleic sunflower seed oil. High-oleic sunflower seed oil is the most preferred because it has good stability, a relatively neutral taste, and is readily available.

[0034] The blend of virgin coconut oil and edible high-oleic oil, as described above, produces a powdered composition with a balanced flavor profile, a pleasantly mild coconut flavor, a creamy texture, and sufficient "body." In the blend, the virgin coconut oil and edible high-oleic oil are used in a weight ratio between 1:1 and 1:15, preferably between 1:1 and 1:12. In one embodiment, the ratio may be between 1:1 and 1:9, more preferably between 1:4 and 1:9, and most preferably between 1:5 and 1:9. In another embodiment, the ratio may be between 1:4 and 1:12, preferably between 1:5 and 1:12, and most preferably between 1:7 and 1:12.

[0035] The blend of virgin coconut oil and edible high-oleic oil preferably contains between 5 and 25 wt%, more preferably between 7 and 20 wt%, even more preferably between 7 and 15 wt%, and most preferably between 7 and 10 wt% of virgin coconut oil.

[0036] The term "virgin coconut oil" (VCO) signifies pure, unrefined oil extracted from coconut meat without any chemical processing or heat exposure. This contrasts with refined coconut oil (often simply called "coconut oil"), which undergoes various processing steps, including deodorization and bleaching, thus losing its coconut flavor and aroma. Refining also results in the removal of antioxidants like polyphenols, negatively impacting the shelf life of the oil and products containing it.

[0037] Virgin coconut oil is sometimes also referred to as "extra virgin coconut oil". This oil has a milky white appearance and a mild coconut aroma and flavor.

[0038] Two main industrial methods for producing virgin coconut oil are known:

[0039] 1. Virgin coconut oil is obtained by screw pressing from dried coconuts. In this method, fresh coconut meat is first dried, and then the oil is pressed out of the coconut.

[0040] 2. Virgin coconut oil is obtained through a "wet milling" process. This method extracts the oil from fresh coconut meat without first drying it. First, the "coconut milk" is extracted by pressing it from the wet coconut meat. Then, the oil and water are further separated. Methods that can be used to separate the oil and water include boiling, fermentation, refrigeration, enzymatic treatment, and mechanical centrifugation.

[0041] The virgin coconut oil content of the powdered composition of the present invention is preferably in the range of 2.5-6.0 wt.% based on the weight of the powdered composition.

[0042] The edible high oleic acid oil content of the powdered composition of the present invention is preferably in the range of 20-50 wt.%, more preferably 25-45 wt.%, based on the weight of the powdered composition.

[0043] The powdered composition of the present invention contains 35-80 wt.% carbohydrates (weight percentage based on the total weight of the powdered composition). Preferably, the composition contains 40-70 wt% carbohydrates, most preferably 45-60 wt% carbohydrates. The carbohydrates are preferably selected from the group consisting of: glucose; glucose syrup; fructose; sucrose; lactose; mannose; maltose; sorbitol; mannitol; maltitol; lactitol; erythritol; xylitol; maltodextrin; starch hydrolysate; gum; modified starch, such as nOSA modified starch; modified cellulose; fiber, such as galactooligosaccharides (GOS), inulin, fructooligosaccharides (FOS); and combinations thereof. More preferably, the carbohydrate is glucose syrup or maltodextrin. Most preferably, the carbohydrate is glucose syrup.

[0044] The powdered composition of the present invention comprises 1.5-15 wt.% protein (weight percentage based on the total weight of the powdered composition). Preferably, the composition comprises 2-13 wt%, even more preferably 2.5-12 wt%, and most preferably 2.5-7 wt.% protein. The protein is preferably selected from the group consisting of: milk proteins (e.g., micellar casein, caseinates, and / or whey protein) or plant proteins (e.g., legume proteins). Suitable sources of milk proteins are skim milk solids, whey protein concentrates or isolates, micellar casein isolates, dairy protein concentrates, and caseinates / casein. Suitable legume proteins are fava bean protein, pea protein, lupin protein, hydrolysates of said proteins, and combinations thereof. Most preferably, the protein is selected from the group consisting of: micellar casein, caseinates, whey protein, and combinations thereof.

[0045] The powdered composition of the present invention comprises 0.1-5 wt.% of a stabilizer, preferably 0.2-3 wt%, and most preferably 0.4-2 wt% of a stabilizer (weight percentages are based on the total weight of the powdered composition). As those skilled in the art will understand, in cases of high oil content, stabilizers are typically used in amounts at the upper end of the 0.1-5 wt.% range, while much lower amounts of stabilizers are typically used in compositions containing lower amounts of oil. The oil / stabilizer weight ratio is preferably about 10 / 1.

[0046] The stabilizer is preferably selected from the group consisting of phosphates, such as potassium dihydrogen phosphate (KH₂PO₄), sodium dihydrogen phosphate (NaH₂PO₄), dipotassium hydrogen phosphate (K₂HPO₄), disodium hydrogen phosphate (Na₂HPO₄), tetrasodium diphosphate, tetrapotassium diphosphate, pentasodium triphosphate, pentapotassium triphosphate, sodium polyphosphate, potassium polyphosphate, sodium hexametaphosphate (Na₆[(PO₃)₆]), potassium hexametaphosphate, sodium potassium hexametaphosphate, and combinations thereof. Most preferably, the stabilizer is dipotassium hydrogen phosphate.

[0047] The powdered composition of the present invention optionally contains 0-2 wt.% of a non-protein emulsifier (weight percentage based on the total weight of the powdered composition). Preferably, the composition contains 0.2-1.8 wt.%, and most preferably 0.4-1.7 wt.% of a non-protein emulsifier (weight percentage based on the total weight of the powdered composition). The non-protein emulsifier is preferably selected from the group consisting of: monoglycerides and diglycerides of glycerol, DATEM (diacetyl tartrate of monoglycerides and diglycerides, also known as E472e), CITREM (citrate of monoglycerides and diglycerides, also known as E472c), SSL (sodium stearoyl lactylate, also known as E481), and sucrose esters of fatty acids (E473).

[0048] The powdered composition may further comprise a free-flowing agent, in which case the free-flowing agent is preferably selected from the group consisting of: silica (E551), tricalcium phosphate, calcium carbonate, milk mineral salts, and combinations thereof. Preferably, the foamable composition comprises one or more free-flowing agents in an amount of 0.1-1.5 wt.% based on the powdered composition.

[0049] In one embodiment, the powdered composition has a pourable bulk density of 300-600 g / L. In this embodiment, the powdered composition can act as a creamer.

[0050] In another embodiment, the powdered composition has a pourable bulk density of 120-300 g / L. In this embodiment, the powdered composition can act as a foaming agent.

[0051] In this specification, the pour bulk density is determined by measuring the volume occupied by a given weight of powder when poured through a funnel into a 500 ml stationary graduated cylinder with a diameter of 10 cm. The pour bulk density is expressed in g / L.

[0052] In another aspect, the present invention relates to a method for producing a powdered composition according to the invention, the method comprising the following steps:

[0053] (i) Prepare an aqueous mixture of carbohydrates, proteins, stabilizers and optional non-protein emulsifiers;

[0054] (ii) The oil is mixed with the aqueous mixture obtained in step (i) to obtain a preemulsion;

[0055] (iii) Homogenize the pre-emulsion to obtain an emulsion;

[0056] (iv) Optionally, gas may be injected into the emulsion; and

[0057] (v) Spray dry the emulsion.

[0058] This results in a powdered composition.

[0059] Preferably, the emulsion obtained in step (iii) has a dry matter content of between 55-75 wt.%, more preferably between 58-70 wt.% (weight percentage is based on the total weight of the emulsion).

[0060] Preferably, steps (i)-(iv) are performed at a temperature in the range of 50°C to 70°C.

[0061] Preferably, in step (iii), homogenization is performed in two stages, preferably wherein the pressure of the first stage is in the range of 150-250 bar, and preferably wherein the pressure of the second stage is in the range of 0-30 bar.

[0062] The spray drying step (v) is performed according to industrial practice known in the art. Preferably, the spray drying is carried out at an inlet temperature (T[in]) between 140°C and 200°C. Preferably, the outlet temperature (T[out]) is between 65°C and 95°C.

[0063] In an embodiment, the method of the present invention includes a gas injection step (step iv) to obtain a foamable creamer with high foaming capacity when dissolved or dispersed in a liquid. This can be achieved by performing step (iv), i.e., by injecting gas into the emulsion of step (iii) prior to subjecting the emulsion to a spray drying step (v). The injected gas is gaseous at room temperature and is preferably selected from the group consisting of air, nitrogen, carbon dioxide, and combinations thereof. Any suitable method known in the art can be used to inject the gas into the emulsion. Preferably, the gas is injected at a temperature in the range of 65°C-90°C, more preferably 75°C-85°C.

[0064] When step (iv) is performed, the resulting powdered composition typically has a pourable bulk density of 120-300 g / L. Trapped gas reduces the density. When step (iv) is not performed, the resulting composition typically has a pourable bulk density of 300-600 g / L.

[0065] The components used in steps (i) and (ii) of the method of the invention, namely carbohydrates, proteins, non-protein emulsifiers, stabilizers, and oils, are as described above for the powdered composition according to the invention. The corresponding paragraphs and all information regarding their amounts, preferred, more preferred, and most preferred embodiments, are adapted to the method according to the invention after necessary modifications.

[0066] In another aspect, the present invention relates to a food product comprising a powdered composition, wherein the food product is preferably a powdered beverage mixture, more preferably a powdered instant beverage mixture suitable for preparing hot or cold beverages.

[0067] In one embodiment, the powdered beverage mixture is selected from the group consisting of: mixtures for preparing iced coffee, mixtures for preparing (cold) coffee-flavored beverages, mixtures for preparing iced tea, mixtures for preparing (cold) chocolate drinks, mixtures for preparing (cold) fruit drinks, mixtures for preparing (cold) sports drinks, mixtures for preparing (cold) energy drinks, mixtures for preparing (cold) health drinks, mixtures for preparing (cold) dairy beverages, mixtures for preparing (cold) soups, mixtures for preparing (cold) sauces, mixtures for preparing (cold) alcoholic beverages, and mixtures for preparing milkshakes.

[0068] In a preferred embodiment, the food product comprising the powdered composition may further comprise a foaming ingredient. Examples of such foaming ingredients are described in WO 2006 / 023564 and WO 2023 / 041641. Such foaming ingredients are also known in the art as foam promoters. When dissolved in a liquid (preferably water at 20°C and atmospheric pressure), each gram of said ingredient typically releases at least 3 mL of gas.

[0069] Finally, the present invention relates to the use of powdered compositions as foaming agents or creamers.

[0070] Preferably, powdered creamer is used in an amount of 1-10 grams, more preferably 5 grams, per 150 ml (for brewing) of coffee, tea, cocoa, etc.

[0071] In another embodiment, the powdered composition of the present invention can be used in sealed capsules suitable for home brewing machines, such as Dolce Gusto® or Tassimo® machines. Beverages prepared using such machines with the compositions of the present invention exhibit similar characteristics to milk-based beverages in terms of foam type, texture, sensory properties, stability, and whitening.

[0072] In another embodiment, the powdered composition is used in a latte macchiato or cappuccino.

[0073] In yet another embodiment, the powdered composition is used in cold beverages, such as iced lattes or iced tea, cold fruit-based or fruit-flavored beverages with foam on top and / or with foam finely dispersed within the cold beverage (e.g., fruit smoothies). Example

[0074] Method Description

[0075] Sensory test

[0076] A dry blend was prepared by mixing 1.5 grams of instant coffee (DE Moccona Roodmerk), 4 grams of sugar, and 3.5 grams of skim milk powder (FrieslandCampina). Next, a standardized amount of creamer was added to produce a total fat content of 1.1 wt.%, where the weight percentage is based on the total weight of the beverage prepared. 150 mL of cold water (20°C) or hot water (90°C) was added to the dry blend powder, followed by manual stirring for 20 seconds with a standard coffee spoon. Sensory ratings were given after tasting by a small tasting panel. Ratings ranged from 5 (very good) to 1 (poor). Ratings were described and defined as: 5, no off-flavor and very neutral (creamy and balanced); 4, near neutral (creamy and balanced); 3, very slight off-flavor (creamy); 2, some off-flavor and unpleasant (neither creamy nor balanced); 1, extremely off-flavor and unpleasant (neither creamy nor balanced). Ratings of 4 and higher were marked as acceptable.

[0077] Foam Testing - Foam Promoters

[0078] A dry mixture was prepared in a tall glass beaker (250 mL, 55 mm in diameter) by combining 1.5 g of instant coffee (DE Moccona Roodmerk), 4 g of sugar, 3.5 g of skim milk powder (FrieslandCampina), and 1.8 g of foaming agent (Vana CappaB01; FrieslandCampina). Next, a standardized amount of creamer was added to produce a total fat content of 1.1 wt.% (weight percentage based on the total weight of the beverage prepared). 150 mL of cold water (20°C) or hot water (90°C) was added to this dry mixture, followed by manual stirring for 20 seconds with a standard coffee spoon. The amount of foam was determined by measuring the foam height (in mL) produced at t = 1 minute and t = 10 minutes.

[0079] Foam Test - Dolce Gusto®

[0080] Weigh 12 grams of creamer powder into a capsule. Then, seal the capsule. Place the capsule in the capsule holder of the Dolce Gusto® machine and fill the water tank of the Dolce Gusto® machine with tap water at 20°C. Set the water volume flowing through the capsule to 140 mL (4 divisions) and press the button to start preparing a cold or hot beverage. Collect the frothing liquid in a tall glass beaker (250 mL, 55 mm in diameter) and determine the foam height (in mL) at t = 1 minute and t = 10 minutes.

[0081] Cold solubility test

[0082] Prepare a dry mixture by combining 1 gram of instant coffee and 5 grams of creamer. Add 150 mL of cold water (5°C) to the dry mixture and then stir manually for 20 seconds with a standard coffee spoon. Sieve any insoluble powder particles from the surface of the beverage and rate the solubility on a scale of 1—indicating insoluble (many particles on the surface)—to 5—indicating completely dissolved (no particles on the surface).

[0083] Example 1

[0084] A mixture of 71 kg of glucose syrup (Roquette DE 28-30) and 2.0 kg of sodium caseinate (FrieslandCampina) was dissolved in 35 kg of water at 60°C. 0.7 kg of sodium stearoyl-2-lactic acid (Danisco) and 1.8 kg of dipotassium hydrogen phosphate (Merck) were added to this mixture. Finally, 20 kg of high-oleic sunflower oil (Walter Rau) and 4.4 kg of virgin coconut oil (Bioriginal) were added to the mixture. The final mixture was then heated until the final temperature of 60°C was reached.

[0085] The final mixture was homogenized in a first stage at 180 bar and a second stage at 30 bar using a high-pressure homogenizer at approximately 60°C. The product was then pasteurized for at least 30 seconds in a scraper heater placed in series before the high-pressure pump at 82°C to 85°C. The high-pressure pump was used to feed the product into a high-pressure nozzle, which was used to atomize the liquid emulsion into the spray drying chamber of a Filtermat spray dryer. A drying inlet temperature of approximately 150°C and an outlet temperature in the range of 85°C–95°C were used to obtain a powder with a moisture content in the range of 2.0%–4.0%. The obtained powder density typically ranged from 300 to 600 g / L, determined by dumping bulk density. The creamer was subjected to the sensory and foaming tests described above. The results are shown in Table 2.

[0086] Example 2

[0087] Example 1 was repeated, except that the protein content was increased from 1.8 wt.% to 11.4 wt.%, while the carbohydrate and oil content were decreased. Additionally, no emulsifier was used. A complete overview of the formulation is shown in Table 1. Functional testing was performed on the obtained powder. The results are shown in Table 2.

[0088] Example 3

[0089] Example 1 was repeated, except that the oil content was increased from 24.4 wt.% to 49.7 wt.%, while the stabilizer and protein content were increased and the carbohydrate content was decreased. The high-oleic sunflower oil / virgin coconut oil ratio remained equal. The formulation is shown in Table 1. The obtained powder was subjected to functional tests (Table 2) and cold solubility tests (Table 3).

[0090] Example 4

[0091] Example 3 was repeated, except that the ratio of virgin coconut oil to high-oleic sunflower oil was changed to 1.0:4.0. The formulation is shown in Table 1. The cold solubility of the obtained powder was tested (Table 3).

[0092] Example 5

[0093] Example 3 was repeated, except that the ratio of virgin coconut oil to high-oleic sunflower oil was changed to 1.0:8.0. The formulation is shown in Table 1. The cold solubility of the obtained powder was tested (Table 3).

[0094] Example 6

[0095] Example 3 was repeated, except that the ratio of virgin coconut oil to high-oleic sunflower oil was changed to 1.0:1.0. The formulation is shown in Table 1. The cold solubility of the obtained powder was tested (Table 3).

[0096] Example 7

[0097] Example 1 was repeated, except that a medium-chain triglyceride oil was used instead of a blend of high-oleic sunflower oil and virgin coconut oil. A detailed overview of the formulation is shown in Table 1. The resulting powders were subjected to functional (e.g., sensory, foaming properties) and cold solubility tests (Tables 2 and 3).

[0098] Example 8

[0099] Example 1 was repeated, except that high-oleic sunflower oil was used to completely replace the blend of high-oleic sunflower oil and virgin coconut oil. The formulation is shown in Table 1. The resulting powder was subjected to functional tests (Table 2) and cold solubility tests (Table 3). Compared with Example 1, the sensory scores decreased from 4 to 3 in the cold application test and from 5 to 4 in the hot application test.

[0100] Example 9

[0101] Example 2 was repeated, except that medium-chain triglyceride oil was used instead of the blend of high-oleic sunflower oil and virgin coconut oil. The formulation is shown in Table 1. The obtained powder was subjected to functional testing. The results are shown in Table 2.

[0102] Example 10

[0103] Example 3 was repeated, except that the blend of high-oleic sunflower oil and virgin coconut oil was completely replaced with fully hydrogenated coconut oil. A complete overview of this formulation is shown in Table 1. Sensory and foaming properties of the obtained powder were evaluated (Table 2). Undissolved powder clumps were observed in the cold sensory and foaming tests, indicating that the powder was not cold-soluble.

[0104] Example 11

[0105] Repeat Example 10, except that virgin coconut oil was used instead of fully hydrogenated coconut oil. As in Example 10, undissolved clumps of powder were observed in the cold sensory and foam tests, indicating that the powder was not cold-soluble.

[0106] Table 1 - Overview of the composition of the obtained product samples (based on product wt.%). All samples contain approximately 2% moisture.

[0107]

[0108] Medium-chain triglyceride oil High oleic sunflower seed oil Virgin coconut oil

[0109] 1 Protein content obtained for each instance using various protein raw material sources (i.e., sodium caseinate and skim milk powder (SMP)).

[0110] Table 2 - Overview of the results of the functional evaluation of sensory and foam height for all instances.

[0111]

[0112] Table 3 - Overview of cold solubility (5°C) results in coffee applications.

[0113] .

Claims

1. A powdered composition having a total oil content of 15-60 wt.%, preferably 15-55 wt.%, and further comprising, based on the total weight of the powdered composition: - 35-80 wt.% carbohydrates; - 1.5-15 wt.% protein; - 0.1-5 wt% stabilizer; and - 0-2 wt.% non-protein emulsifier; The total oil content is basically composed of a blend of virgin coconut oil and edible high-oleic oil in a ratio of 1:1 to 1:15, preferably 1:1 to 1:12; the edible high-oleic oil is selected from the group consisting of: high-oleic sunflower oil, ultra-high-oleic sunflower oil, high-oleic rapeseed oil, ultra-high-oleic rapeseed oil, high-oleic palm oil, high-oleic soybean oil, high-oleic stearic sunflower oil, and combinations thereof.

2. The powdered composition according to claim 1, wherein, This edible high-oleic oil is high-oleic sunflower seed oil or ultra-high-oleic sunflower seed oil.

3. The powdered composition according to claim 1 or 2, wherein, The composition is foamable.

4. The powder composition according to any one of the preceding claims, wherein, The oil is essentially a blend of virgin coconut oil and edible high-oleic oil in a ratio of 1:1 to 1:9, preferably 1:4 to 1:9, and most preferably 1:5 to 1:

9.

5. The powder composition according to any one of claims 1-3, wherein, The oil is essentially a blend of virgin coconut oil and edible high-oleic oil in a ratio of 1:4 to 1:12, preferably 1:5 to 1:12, and most preferably 1:7 to 1:

12.

6. The powder composition according to any one of the preceding claims, wherein, The carbohydrate is selected from the group consisting of: glucose; glucose syrup; fructose; sucrose; lactose; mannose; maltose; sorbitol; mannitol; maltitol; lactitol; erythritol; xylitol; maltodextrin; starch hydrolysate; gum; modified starch, such as nOSA modified starch; modified cellulose; Fibers, such as galactooligosaccharides (GOS), inulin, fructooligosaccharides (FOS), and combinations thereof.

7. The powder composition according to any one of the preceding claims, wherein, The protein is selected from the group consisting of milk proteins and plant proteins, and is preferably selected from whey protein, micellar casein, caseinate, legume protein and combinations thereof.

8. The powder composition according to any one of the preceding claims, wherein, The non-protein emulsifier is selected from the group consisting of: monoglycerides and diglycerides of glycerol, diacetyl tartrate (DATEM) of monoglycerides and diglycerides, citrate (CITREM) of monoglycerides and diglycerides, sodium stearoyl lactylate (SSL), sucrose esters of fatty acids, and combinations thereof.

9. The powder composition according to any one of the preceding claims, wherein, The stabilizer is selected from the group consisting of: potassium dihydrogen phosphate, sodium dihydrogen phosphate, dipotassium hydrogen phosphate, disodium hydrogen phosphate, tetrasodium diphosphate, tetrapotassium diphosphate, pentasodium triphosphate, pentapotassium triphosphate, sodium polyphosphate, potassium polyphosphate, sodium hexametaphosphate, potassium hexametaphosphate, and potassium sodium hexametaphosphate, and combinations thereof.

10. The powder composition according to any one of the preceding claims, wherein the powder composition has a pouring bulk density of 300-600 g / L.

11. The powdered composition according to any one of claims 1-9, wherein the powdered composition further comprises trapped gas and preferably has a dumping bulk density of 120-300 g / L.

12. A method for producing a powdered composition according to any one of the preceding claims, the method comprising the steps of: (i) Prepare an aqueous mixture of carbohydrates, proteins, stabilizers and optional non-protein emulsifiers; (ii) The oil is mixed with the aqueous mixture obtained in step (i) to obtain a preemulsion; (iii) Homogenize the pre-emulsion to obtain an emulsion; (iv) Optionally, the aqueous mixture may be pasteurized. (v) Optionally, gas may be injected into the emulsion; and (vi) Spray dry the emulsion. This forms the powdered composition.

13. A powdered beverage mixture comprising the powdered composition according to any one of claims 1-11, wherein the beverage mixture is preferably a powdered instant beverage mixture for preparing hot or cold beverages, more preferably selected from the group consisting of: mixtures for preparing iced coffee, mixtures for preparing hot or cold coffee-flavored beverages, mixtures for preparing iced tea, mixtures for preparing hot or cold chocolate drinks, mixtures for preparing hot or cold fruit drinks, mixtures for preparing hot or cold sports drinks, mixtures for preparing hot or cold energy drinks, mixtures for preparing hot or cold health drinks, mixtures for preparing hot or cold dairy beverages, mixtures for preparing hot or cold soups, mixtures for preparing hot or cold sauces, mixtures for preparing hot or cold alcoholic beverages, and mixtures for preparing milkshakes.

14. Use of the powdered composition according to any one of claims 1-11 as a foaming agent or creamer.

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