Liquid concentrate

Abstract

This invention relates to a liquid concentrate for forming a beverage, the liquid concentrate comprising at least one soluble dietary fiber, an aqueous liquid, at least one sugar, at least one vegetable fat, and at least one thickener, wherein the total solids content of the liquid concentrate is at least 70% by weight based on the weight of the liquid. The invention also relates to a method for preparing a liquid concentrate for forming a beverage, the method comprising the steps of: a) providing at least one soluble dietary fiber, an aqueous liquid, at least one sugar, at least one vegetable fat, and at least one thickener to form a mixture; and b) homogenizing the mixture.

Description

Technical Field

[0001] This invention relates to liquid concentrates for forming beverages. In particular, this invention relates to liquid concentrates for forming beverages comprising at least one soluble dietary fiber, an aqueous liquid, at least one sugar, at least one vegetable fat, and at least one thickener, wherein the total solids content of the liquid concentrate is at least 70% by weight of the liquid. Background Technology

[0002] It is known to provide products containing instant coffee and creamer or coffee, creamer and sugar, which produce a coffee beverage when diluted with water.

[0003] These can be provided in powder or liquid form.

[0004] Many consumers believe that liquid products are of higher quality than powdered products. However, liquid products are less stable than powdered products and therefore have a relatively short shelf life, especially without refrigeration.

[0005] Therefore, beverage ingredients are typically provided in powder form. These powdered beverage products often include instant coffee and creamer, or coffee, creamer, and sugar. They also usually contain one or more milk proteins to stabilize the creamer portion.

[0006] However, dairy-free options are desirable for many consumers.

[0007] Furthermore, powdered beverage products are typically high in sugar and / or fat. However, consumers expect to reduce sugar, fat, and calories.

[0008] Therefore, the objective of embodiments of the present invention is to provide a liquid concentrate for forming beverages, which has an extended shelf life.

[0009] The purpose of embodiments of the present invention is also to provide a liquid concentrate for forming beverages with reduced sugar, fat and / or calories.

[0010] The purpose of embodiments of the present invention is also to overcome or mitigate at least one problem of the prior art, whether or not it is disclosed herein. Summary of the Invention

[0011] According to a first aspect of the invention, a liquid concentrate for forming a beverage is provided, the liquid concentrate comprising at least one soluble dietary fiber, an aqueous liquid, at least one sugar, at least one vegetable fat and at least one thickener, wherein the total solids content of the liquid concentrate is at least 70% by weight based on the weight of the liquid concentrate.

[0012] Surprisingly, the inventors have discovered that providing a liquid concentrate with a solids content of at least 70% by weight of the liquid concentrate improves shelf life. Without being bound by theory, this is thought to be due to the product having reduced water activity, and therefore minimal microbial growth. Advantageously, this extends the shelf life of the concentrate under ambient conditions once opened. Furthermore, an increase in parts per volume was observed due to the high solids content. Moreover, soluble fibers provide the greatest benefit compared to when they are dry-blended and provided as a dry powder due to the high shear experienced during the production of the liquid concentrate.

[0013] "Liquid concentrates used to form beverages" refers to concentrated liquids that can be mixed with aqueous media (such as water or milk) to form beverages.

[0014] Liquid concentrates are in the form of concentrated liquids.

[0015] "Total solids content" refers to the total amount of matter remaining after all water has been removed.

[0016] The total solids content of the liquid concentrate may be at least 70.1%, 70.2%, 70.3%, 70.4%, 70.5%, 70.6%, 70.7%, 70.8%, 70.9% or at least 71% by weight of the liquid concentrate.

[0017] The total solids content may be 70% to 76% by weight, 70% to 75.9% by weight, 70% to 75.8% by weight, 70% to 75.7% by weight, 70% to 75.6% by weight, 70% to 75.5% by weight, 70% to 75.4% by weight, 70% to 75.3% by weight, 70% to 75.2% by weight, 70% to 75.1% by weight, 70% to 75% by weight, 70% to 74.9% by weight, 70% to 74.8% by weight, 70% to 74.7% by weight, 70% to 74.6% by weight, 70% to 74.5% by weight, 70% to 74.4% by weight, 70% to 74.3% by weight, 70% to 74.2% by weight, 70% to 74.1% by weight, and 70% to 74% by weight, based on the weight of the liquid concentrate. 70% to 73.9% by weight, 70% to 73.8% by weight, 70% to 73.7% by weight, 70% to 73.6% by weight, 70% to 73.5% by weight, 70% to 73.4% by weight, 70% to 73.3% by weight, 70% to 73.2% by weight, 70% to 73.1% by weight, 70% to 73% by weight, 70% to 73% by weight, 70.1% to 72.9% by weight, 70.2% to 72.8% by weight, 70.3% to 72.7% by weight, 70.4% to 72.6% by weight, 70.5% to 72.5% by weight, 70.6% to 72.4% by weight, 70.7% to 72.3% by weight, 70.8% to 72.2% by weight, 70.9% to 72.1% by weight, or 71% to 72% by weight.

[0018] Soluble dietary fiber refers to plant-based or plant-derived fiber, or animal-based or animal-derived fiber, that is indigestible in the small intestine and soluble in water. Soluble dietary fiber is different from insoluble dietary fiber, which is not soluble in water.

[0019] Soluble dietary fiber can be selected from the following groups: inulin, fructooligosaccharides (FOS), gum arabic, fructan, polydextrose, fructotriose, fructotetraose, raffinose, galactooligosaccharides, galactotriose, mannan oligosaccharides, mannantriose, mannantetraose, soybean oligosaccharides, arabinogalactan, xylooligosaccharides, xylotriose, xylotetraose, arabino-xylan, arabinotriose, arabino-tetraose, human milk oligosaccharides, 2' - Fucosyl lactose, lact-n-neotetrasaccharide, glucan (i.e., glucose-containing) oligosaccharide, fiber oligosaccharide (or fiber dextrin), resistant dextrin, soluble corn fiber, corn fiber syrup, soluble wheat fiber, soluble cassava fiber, soluble pea fiber, Aspergillus niger oligosaccharide, Aspergillus niger trisaccharide, Aspergillus niger tetrasaccharide, koji trisaccharide, koji tetrasaccharide, dextran, β-glucan, lichen polysaccharide, isolichen polysaccharide, and combinations thereof.

[0020] Surprisingly, the inventors discovered that including soluble dietary fiber in liquid concentrates used to form beverages helps increase the solids content of the liquid concentrate without adversely increasing the sugar content. Furthermore, the addition of soluble dietary fiber provides a source of dietary fiber.

[0021] Preferably, the soluble dietary fiber is selected from the group consisting of: soluble corn fiber, corn fiber syrup, inulin, soluble wheat fiber, fructooligosaccharides, gum arabic, and combinations thereof.

[0022] Advantageously, the inventors have found that the use of soluble corn fiber and fructooligosaccharides increases the solids content of the liquid concentrate without significantly altering its viscosity. Furthermore, this combination minimizes the amount of sugar in the liquid concentrate while still providing sweetness and the desired mouthfeel.

[0023] Soluble dietary fiber may be present in amounts of at least 5%, 10%, 15%, 16%, 17%, 18%, 19%, 20%, 21%, 22%, 23%, 24%, or at least 25% by weight of the liquid concentrate.

[0024] Soluble dietary fiber may be present in amounts not exceeding 50%, 49%, 48%, 47%, 46%, 45%, 44%, 43%, 42%, 41%, 40%, 39%, 38%, 37%, 36%, 35%, 34%, 33%, 32%, 31%, 30%, 29%, 28%, 27%, 26%, or not exceeding 25% by weight of the liquid concentrate.

[0025] Soluble dietary fiber can be expressed as follows, based on the weight of the liquid concentrate: 10% to 40% by weight, 10% to 39% by weight, 10% to 38% by weight, 10% to 37% by weight, 10% to 36% by weight, 10% to 35% by weight, 10% to 34% by weight, 10% to 33% by weight, 10% to 32% by weight, 10% to 31% by weight, 10% to 30% by weight, 10% to 40% by weight, 20% to 40% by weight, 20% to 39% by weight, 20% to 38% by weight, 20% to 37% by weight, 20% to 36% by weight, 20% by weight. The following amounts are present: % to 35 wt%, 20 wt% to 34 wt%, 20 wt% to 33 wt%, 20 wt% to 32 wt%, 20 wt% to 31 wt%, 20 wt% to 30 wt%, 11 wt% to 39 wt%, 12 wt% to 38 wt%, 13 wt% to 37 wt%, 14 wt% to 36 wt%, 15 wt% to 35 wt%, 16 wt% to 34 wt%, 17 wt% to 33 wt%, 18 wt% to 32 wt%, 19 wt% to 31 wt%, 20 wt% to 30 wt%, 21 wt% to 29 wt%, 22 wt% to 28 wt%, and 23 wt% to 27 wt%.

[0026] Preferably, the soluble dietary fiber may be present in an amount of 10% to 40% by weight, 10% to 30% by weight, 20% to 40% by weight, and most preferably 20% to 30% by weight, based on the weight of the liquid concentrate.

[0027] Sugar can be a monosaccharide or a disaccharide.

[0028] Sugars can be selected from the group consisting of: glucose, glucose syrup, sucrose, fructose, galactose, lactose, maltose, isomaltose, sugar hydrates (such as, for example, dextrose monohydrate), and combinations thereof.

[0029] Liquid concentrates may contain sugars not exceeding 25%, 24%, 23%, 22%, 21%, or 20% by weight of the liquid concentrate.

[0030] Thickeners may be selected from the group consisting of: starch, modified starch, xanthan gum, carboxymethyl cellulose, galactomannan, components containing at least one arabinogalactan protein, and combinations thereof.

[0031] Beneficially, the addition of thickeners increases viscosity and improves the stability of liquid concentrates.

[0032] Galactomannan can be selected from guar gum, locust bean gum (LBG), tara gum, and combinations thereof.

[0033] The component containing at least one arabinogalactan protein can be selected from the group consisting of gum arabic, gum karaya, tragacanth gum, and combinations thereof.

[0034] Preferably, the thickener is a component containing at least one arabinogalactan protein; more preferably, the thickener is gum arabic.

[0035] Surprisingly, the inventors discovered that the presence of arabinogalactan protein helps to better emulsify at least one plant fat.

[0036] Modified starch can be nOSA-modified starch.

[0037] Preferably, the thickener comprises an ingredient having at least one arabinogalactan protein and at least one modified starch, and more preferably, the thickener comprises gum arabic and nOSA modified starch.

[0038] The inventors have discovered that the combination of gum arabic and nOSA-modified starch stabilizes fat components as effectively as milk proteins, while remaining unaffected by low pH. Advantageously, this allows for lowering the pH of liquid concentrates without compromising the stability of the fat components.

[0039] The thickener may be present in an amount of at least 1 wt%, 1.2 wt%, 1.4 wt%, 1.6 wt%, 1.8 wt%, 2 wt%, 2.2 wt%, 2.4 wt%, 2.6 wt%, 2.8 wt%, 3 wt%, 3.2 wt%, 3.4 wt%, 3.6 wt%, 3.8 wt%, or 4 wt% based on the weight of the liquid concentrate.

[0040] The thickener may be present in amounts not exceeding 8 wt%, 7.8 wt%, 7.6 wt%, 7.4 wt%, 7.2 wt%, 7 wt%, 6.8 wt%, 6.6 wt%, 6.4 wt%, 6.2 wt%, 6 wt%, 5.8 wt%, 5.6 wt%, 5.4 wt%, 5.2 wt%, 5 wt%, 4.8 wt%, 4.6 wt%, or 4.5 wt% based on the weight of the liquid concentrate.

[0041] Thickeners may be present in amounts of 1% to 7% by weight, 1.1% to 6.9% by weight, 1.2% to 6.8% by weight, 1.3% to 6.7% by weight, 1.4% to 6.6% by weight, 1.5% to 6.5% by weight, 1.6% to 6.4% by weight, 1.7% to 6.3% by weight, 1.8% to 6.2% by weight, 1.9% to 6.1% by weight, 2% to 6% by weight, 2.1% to 5.9% by weight, 2.2% to 5.8% by weight, based on the weight of the liquid concentrate. 0.3% to 5.7% by weight, 2.4% to 5.6% by weight, 2.5% to 5.5% by weight, 2.6% to 5.4% by weight, 2.7% to 5.3% by weight, 2.8% to 5.2% by weight, 2.9% to 5.1% by weight, 3% to 5% by weight, 3.1% to 4.9% by weight, 3.2% to 4.8% by weight, 3.3% to 4.7% by weight, 3.4% to 4.6% by weight, 3.5% to 4.5% by weight, 3.6% to 4.4% by weight 3.7 wt% to 4.3 wt%, 3.8 wt% to 4.2 wt%, 3.5 wt% to 4.5 wt%, 3.5 wt% to 4.4 wt%, 3.5 wt% to 4.3 wt%, 3.5 wt% to 4.2 wt%, 3.5 wt% to 4.1 wt%, 3.6 wt% to 4.5 wt%, 3.6 wt% to 4.4 wt%, 3.6 wt% to 4.3 wt%, 3.6 wt% to 4.2 wt%, 3.6 wt% to 4.1 wt%, 3.7 wt% to 4.5 wt%, 3.7 wt% to 4. It is present in amounts of 4 wt%, 3.7 wt% to 4.3 wt%, 3.7 wt% to 4.2 wt%, 3.7 wt% to 4.1 wt%, 3.8 wt% to 4.5 wt%, 3.8 wt% to 4.4 wt%, 3.8 wt% to 4.3 wt%, 3.8 wt% to 4.2 wt%, 3.8 wt% to 4.1 wt%, 3.9 wt% to 4.5 wt%, 3.9 wt% to 4.4 wt%, 3.9 wt% to 4.3 wt%, 3.9 wt% to 4.2 wt%, or 3.9 wt% to 4.1 wt%.

[0042] Preferably, the thickener may be present in an amount of 3% to 5% by weight, more preferably 3.5% to 4.5% by weight, and most preferably 3.8% to 4.2% by weight, based on the weight of the liquid concentrate.

[0043] Vegetable fats can be derived from ingredients selected from the group consisting of: coconut, cocoa beans, palm fruit, sunflower seeds, soybean seeds, palm kernels, cottonseed, canola seeds, olives, safflower seeds, or any combination thereof.

[0044] Preferably, the plant fats are derived from coconut and sunflower seeds.

[0045] Vegetable fats can be vegetable oils and / or vegetable butters.

[0046] Vegetable oils can be partially or fully hydrogenated.

[0047] Vegetable oil can be refined oil.

[0048] Vegetable oils can be selected from the following groups: coconut oil, palm seed oil, sunflower seed oil, soybean oil, palm kernel oil, cottonseed oil, rapeseed oil, olive oil, safflower oil, rapeseed oil, and combinations thereof.

[0049] Vegetable butter can be selected from the following groups: soy butter, coconut butter, palm butter, rapeseed butter, sunflower butter, and other butters, as well as combinations thereof.

[0050] Preferably, the vegetable fat is sunflower seed oil and / or coconut oil.

[0051] Vegetable fats may be present in amounts of at least 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12%, 13%, 14%, 15%, or at least 16% by weight of the liquid concentrate.

[0052] Vegetable fats may be present in amounts not exceeding 35% by weight, 30% by weight, 25% by weight, 24% by weight, 23% by weight, 22% by weight, 21% by weight, 20% by weight, 19% by weight, or not exceeding 18% by weight, based on the weight of the liquid concentrate.

[0053] Vegetable fats can be expressed as follows, based on the weight of the liquid concentrate: 3% to 33% by weight, 4% to 32% by weight, 5% to 31% by weight, 6% to 30% by weight, 7% to 29% by weight, 8% to 28% by weight, 9% to 27% by weight, 10% to 26% by weight, 11% to 25% by weight, 12% to 24% by weight, 13% to 23% by weight, 14% to 22% by weight, 15% to 21% by weight, 16% to 20% by weight, 17% to 19% by weight, 13% to 23% by weight, 13% to 22% by weight, 13% to 21% by weight, 13% to 20% by weight, 13% by weight. The amount present is 19% to 19% by weight, 14% to 23% by weight, 14% to 22% by weight, 14% to 21% by weight, 14% to 20% by weight, 14% to 19% by weight, 15% to 23% by weight, 15% to 22% by weight, 15% to 21% by weight, 15% to 20% by weight, 15% to 19% by weight, 16% to 23% by weight, 16% to 22% by weight, 16% to 21% by weight, 16% to 20% by weight, 16% to 19% by weight, 17% to 23% by weight, 17% to 22% by weight, 17% to 21% by weight, or 17% to 20% by weight.

[0054] Aqueous liquids can be water.

[0055] The aqueous liquid may be present in an amount of at least 10%, 11%, 12%, 13%, 14%, or at least 15% by weight of the liquid concentrate.

[0056] The aqueous liquid may be expressed in proportions not exceeding 29.9 wt%, 29.8 wt%, 29.7 wt%, 29.6 wt%, 29.5 wt%, 29.4 wt%, 29.3 wt%, 29.2 wt%, 29.1 wt%, 29 wt%, 28.9 wt%, 28.8 wt%, 28.7 wt%, 28.6 wt%, 28.5 wt%, 28.4 wt%, 28.3 wt%, 28.2 wt%, 28.1 wt%, 28 wt%, 27.9 wt%, 27.8 wt%, 27.7 wt%, 27.6 wt%, 27.5 wt%, and 27.4 wt% based on the weight of the filler. It is present in amounts of 27.3 wt%, 27.2 wt%, 27.1 wt%, 27 wt%, 26.9 wt%, 26.8 wt%, 26.7 wt%, 26.6 wt%, 26.5 wt%, 26.4 wt%, 26.3 wt%, 26.2 wt%, 26.1 wt%, 26 wt%, 25.9 wt%, 25.8 wt%, 25.7 wt%, 25.6 wt%, 25.5 wt%, 25.4 wt%, 25.3 wt%, 25.2 wt%, 25.1 wt%, 25 wt%, 24 wt%, 23 wt%, 22 wt%, 21 wt%, or not exceeding 20 wt%.

[0057] The aqueous liquid may be present in amounts of 8% to 28% by weight, 9% to 27% by weight, 10% to 26% by weight, 11% to 25% by weight, 12% to 24% by weight, 13% to 23% by weight, 14% to 22% by weight, 15% to 21% by weight, 16% to 20% by weight, or 17% to 19% by weight, based on the weight of the liquid concentrate.

[0058] In one embodiment of the invention, the liquid concentrate comprises coffee material.

[0059] Coffee ingredients can be selected from a variety of sources, including coffee extracts, instant coffee, micro-ground roasted and ground coffee, and combinations thereof.

[0060] In some implementations, the micro-ground roasted and ground coffee may be derived from pure Arabica whole coffee beans.

[0061] In some implementations, the micro-ground roasted and ground coffee may be derived from pure Robusta whole coffee beans.

[0062] In other embodiments, the micro-ground roasted and ground coffee may be derived from a mixture of Arabica whole coffee beans and Robusta whole coffee beans.

[0063] The coffee ingredients may be present in an amount of at least 0.5% by weight, 1% by weight, 1.5% by weight, 2% by weight, 2.5% by weight, 3% by weight, 3.5% by weight, 4% by weight, 4.5% by weight, or at least 5% by weight, based on the weight of the liquid concentrate.

[0064] Coffee ingredients may be present in amounts not exceeding 10%, 9.5%, 9%, 8.5%, 8%, 7.5%, 7%, 6.5%, 6%, or 5.5% by weight of the liquid concentrate.

[0065] Coffee ingredients may be present in amounts of 0.5% to 10% by weight, 1% to 9.5% by weight, 1.5% to 9% by weight, 2% to 8.5% by weight, 2.5% to 8% by weight, 3% to 7.5% by weight, 3.5% to 7% by weight, 4% to 6.5% by weight, 4.5% to 6% by weight, or 5% to 5.5% by weight, based on the weight of the liquid concentrate.

[0066] The pH of the liquid concentrate may not exceed 6, 5.9, 5.8, 5.7, 5.6, 5.5, 5.4, 5.3, 5.2, 5.1, 5, 4.9, 4.8, 4.7, 4.6 or 4.5.

[0067] The pH of the liquid concentrate can be 4.0 to 6.0, 4.0 to 5.9, 4.0 to 5.8, 4.0 to 5.7, 4.0 to 5.6, 4.0 to 5.5, 4.1 to 5.4, 4.2 to 5.3, 4.3 to 5.2, 4.4 to 5.1, 4.5 to 5, 4.5 to 6, 4.5 to 5.9, 4.5 to 5.8, 4.5 to 5.7, 4.5 to 5.6, 4.5 to 5.5, 4 to 6, 4.1 to 6, 4.2 to 6, 4.3 to 6, 4.4 to 6, 4.5 to 6, 4.6 to 6, 4.7 to 6, 4.8 to 6, 4.9 to 6, 5 to 6, 5.1 to 6, 5.2 to 6, 5.3 to 6, 5.4 to 6, or 5.5 to 6.

[0068] Preferably, the pH of the liquid concentrate is 4.0 to 6.0.

[0069] Surprisingly, the inventors observed that the combination of components in the liquid concentrate was able to stabilize the fatty components of the liquid concentrate at low pH. Advantageously, the inventors found that liquid concentrates having the above-mentioned pH value exhibit an extended shelf life.

[0070] Liquid concentrates may have a water activity not exceeding 0.910, 0.905, 0.900, 0.895 or not exceeding 0.890.

[0071] The liquid concentrate may have a water activity of 0.825 to 0.950, 0.830 to 0.945, 0.835 to 0.940, 0.840 to 0.935, 0.845 to 0.930, 0.850 to 0.925, 0.855 to 0.920, 0.860 to 0.915, 0.865 to 0.910, 0.870 to 0.905, 0.875 to 0.900, 0.880 to 0.895, or 0.885 to 0.890.

[0072] The inventors observed that liquid concentrates with the above-mentioned water activity exhibited an extended shelf life.

[0073] In one embodiment of the invention, the liquid concentrate does not contain milk proteins.

[0074] The term "milk protein" in this article refers to proteins derived from dairy products, such as milk. Milk proteins include, for example, casein and whey.

[0075] In such implementations, non-dairy creamer does not contain milk protein.

[0076] Advantageously, the inventors observed that if the liquid concentrate does not contain milk proteins, it can exhibit increased stability at low pH. Furthermore, since the liquid concentrate does not contain milk proteins, it offers a reduced risk of allergens and eliminates the need for necessary additives to protect milk proteins, such as phosphates and citrates. This may be more desirable for consumers.

[0077] In some implementations, the liquid concentrate does not contain milk fat.

[0078] The term "milk fat" in this article refers to fat derived from dairy products, such as milk.

[0079] Liquid concentrates may have a primary shelf-life of at least 6, 7, 8, 9, 10, 11, or 12 months under environmental conditions.

[0080] "Initial shelf life" refers to the period during which the liquid concentrate can be stored under sealed conditions without significantly impairing its sensory properties and / or without significantly impairing its stability and / or with significant settling.

[0081] In some implementations, the liquid concentrate may have a secondary shelf life under environmental conditions of at least 1 day, 2 days, 3 days, 4 days, 5 days, 6 days, 7 days, 8 days, 9 days, 10 days, 11 days, 12 days, 13 days, 14 days, 15 days, 16 days, 17 days, 18 days, 19 days, 20 days, 21 days, 22 days, 23 days, 24 days, 25 days, 26 days, 27 days, 28 days, 29 days, or at least 30 days.

[0082] In some implementations, the liquid concentrate may have a duration of at least 1 day, 2 days, 3 days, 4 days, 5 days, 6 days, 7 days, 8 days, 9 days, 10 days, 11 days, 12 days, 13 days, 14 days, 15 days, 16 days, 17 days, 18 days, 19 days, 20 days, 21 days, 22 days, 23 days, 24 days, 25 days, 26 days, 27 days, 28 days, 29 days, 30 days, or 31 days. Secondary shelf life under refrigerated conditions: 30 days, 32 days, 33 days, 34 days, 35 days, 36 days, 37 days, 38 days, 39 days, 40 days, 41 days, 42 days, 43 days, 44 days, 45 days, 46 days, 47 days, 48 ​​days, 49 days, 50 days, 51 days, 52 days, 53 days, 54 days, 55 days, 56 days, 57 days, 58 days, 59 days, or at least 60 days.

[0083] Refrigeration conditions can include temperatures ranging from 3°C to 5°C.

[0084] "Secondary shelf life" refers to the period during which, once opened, the liquid concentrate can be stored without significantly impairing its sensory properties and / or its microbiological and emulsion stability and / or significant settling.

[0085] Liquid concentrates may further contain additional ingredients selected from flavoring agents, sweeteners, preservatives, nutrients, and combinations thereof.

[0086] The flavorings can be freely selected from the following combinations: salt, chocolate powder (or cocoa), vanilla, strawberry, cinnamon, mint, hazelnut, caramel, biscuits, gingerbread, fruit flavorings, vegetable flavorings, spices, pumpkin spice, pistachios, eggnog, Irish cream, alcoholic beverage flavorings, liqueurs, beer, rum, wine, juniper brandy, vegan and herbal flavorings, alfalfa, aloe vera, amaranth, angelica, fennel, barberry, basil, bay berries, bee pollen, birch, bistorta, blackberry, black cohosh, black walnut, thistle, blue cohosh, blue... Verbena officinalis, St. John's wort, Borage, Bulbus alba, Hippophae rhamnoides, Lysimachia christinae, Burdock, Chili pepper, Red chili pepper, Artemisia argyi, Rhamnium bark, Nepeta cataria, Celery, Cornflower, Chrysanthemum indicum, Shrubs, Chickweed, Chicory, Cinchona bark, Clove, Coltsfoot, Comfrey, Corn cob, Creeping ice plant, Crassula bark, North American herb Clematis chinensis, Bluebell, Cornflower, Damiana, Dandelion, Hemp, Tongkat Ali, Echinacea, Saussurea costus, Ephedra, Eucalyptus, Evening primrose, Eyebright, Yellow ground lily, Fennel, Fenugreek, Scrophularia ningpoensis, Flaxseed, Guarana, Garlic, Gentiana, Ginger, Silver Apricot, ginseng, goldenseal, centella asiatica, gum grass, hawthorn, hops, summer solstice grass, horseradish, horsetail, fleeceflower root, hydrangea, hyacinth, Iceland moss, Irish algae, jojoba oil, juniper, giant kelp, orchids, lemongrass, licorice extract, lobelia, mandrake, marigold, marjoram, marshmallow, mistletoe, mullein, mustard, myrrh, nettle, oat straw, Oregon grape, papaya, parsley, passion fruit, peach, peppermint oil, peppermint, periwinkle, plantain, milkweed, American pokeweed, Sichuan pepper, psyllium, bitter tree, velvet emerald. Chrysanthemum, red clover, red raspberry, Redmond clay, rhubarb, wild rosehip, rosemary, rue, safflower, saffron, sage, St. John's wort, dried sage root, sassafras, saw palmetto, Scutellaria barbata, Polygala tenuifolia, senna leaves, shepherd's purse, elm, spearmint, nard, twin fruit vine, queen root, strawberry, baogo fruit, bearberry, valerian, violet, watercress, white oak bark, white pine, wild cherry, wild lettuce, wild yam, willow, holly, witch hazel, Pedicularis, wormwood, yarrow, wrinkled sorrel, Paraguayan tea, yucca, lavender, thyme, and combinations thereof.

[0087] The flavoring agent may be present in an amount of at least 0.01 wt%, 0.02 wt%, 0.03 wt%, 0.04 wt%, 0.05 wt%, 0.06 wt%, 0.07 wt%, 0.08 wt%, 0.09 wt%, 0.1 wt%, 0.11 wt%, 0.12 wt%, 0.13 wt%, 0.14 wt%, 0.15 wt%, 0.16 wt%, 0.17 wt%, 0.18 wt%, 0.19 wt%, or at least 0.2 wt%, based on the weight of the liquid concentrate.

[0088] Flavoring agents may be present in amounts not exceeding 3% by weight, 2.9% by weight, 2.8% by weight, 2.7% by weight, 2.6% by weight, 2.5% by weight, 2.4% by weight, 2.3% by weight, 2.2% by weight, 2.1% by weight, 2% by weight, 1.9% by weight, 1.8% by weight, 1.7% by weight, 1.6% by weight, 1.5% by weight, 1.4% by weight, 1.3% by weight, 1.2% by weight, 1.1% by weight, 1% by weight, 0.9% by weight, 0.8% by weight, 0.7% by weight, 0.6% by weight, 0.5% by weight, 0.4% by weight, 0.3% by weight, or not exceeding 0.2% by weight, based on the weight of the liquid concentrate.

[0089] The flavoring agent may be present in amounts based on the weight of the liquid concentrate, ranging from 0.01% to 3% by weight, 0.02% to 2.9% by weight, 0.03% to 2.8% by weight, 0.04% to 2.7% by weight, 0.05% to 2.6% by weight, 0.06% to 2.5% by weight, 0.07% to 2.4% by weight, 0.08% to 2.3% by weight, 0.09% to 2.2% by weight, 0.1% to 2.1% by weight, 0.1% to 2.0% by weight, 0.1% to 1.9% by weight, 0.1% to 1.8% by weight, 0.1% by weight. It is present in amounts ranging from 1.7 wt%, 0.1 wt% to 1.6 wt%, 0.1 wt% to 1.5 wt%, 0.1 wt% to 1.4 wt%, 0.1 wt% to 1.3 wt%, 0.1 wt% to 1.2 wt%, 0.1 wt% to 1.1 wt%, 0.1 wt% to 1 wt%, 0.1 wt% to 0.9 wt%, 0.1 wt% to 0.8 wt%, 0.1 wt% to 0.7 wt%, 0.1 wt% to 0.6 wt%, 0.1 wt% to 0.5 wt%, 0.1 wt% to 0.4 wt%, or 0.1 wt% to 0.3 wt%.

[0090] Sweeteners can be carbohydrate-based or non-carbohydrate-based.

[0091] Carbohydrate-based sweeteners can be sugar substitutes selected from the group consisting of: polyols (such as sorbitol, mannitol, xylitol, or combinations thereof), maltodextrin, dried glucose syrup, malt extract, starch, trehalose, inulin, raftilose, inulin, galactose, honey powder, and combinations thereof.

[0092] Non-carbohydrate sweeteners can be selected from Splenda. ® Acesulfame K ®Artificial sweeteners, including aspartame and combinations thereof. Non-carbohydrate-based sweeteners can be natural sweeteners such as stevia, allulose, and sweet proteins such as brazzein, thaumatin, monkelin, curculin, mabinlin, miraculin, and pentadin.

[0093] Sweeteners may be present in amounts not exceeding 10% by weight of the liquid concentrate, or not exceeding 9%, 8%, 7%, 6%, 5%, 4%, 3%, 2%, 1%, 0.9%, 0.8%, 0.7%, 0.6%, 0.5%, 0.4%, 0.3%, 0.2%, or not exceeding 0.1% by weight of the liquid concentrate.

[0094] Nutritional supplements may be selected from the following groups: ascorbic acid (vitamin C), B vitamins, biotin, fat-soluble vitamins, folic acid, HCA (hydroxycitric acid), inositol, pyruvate, mineral ascorbate, mixed tocopherols, niacin (vitamin B3), orotic acid, PABA (para-aminobenzoic acid), pantothenate, pantothenic acid (vitamin B5), pyridoxine hydrochloride (vitamin B6), riboflavin (vitamin B2), synthetic vitamins, thiamine (vitamin B1), tocotrienols, vitamin A, vitamin D, vitamin E, vitamin F, vitamin K, vitamin oil, vitamin premixes, vitamin-mineral premixes, water-soluble vitamins, chromium, cobalt, copper, fluorine, iodine, magnesium, manganese, molybdenum, nickel, phosphorus, potassium, selenium, silicon, sodium, strontium, sulfur, vanadium, zinc, and combinations thereof.

[0095] Nutritional products may be present in amounts not exceeding 10% by weight of the liquid concentrate, or not exceeding 9%, 8%, 7%, 6%, 5%, 4%, 3%, 2%, 1%, 0.9%, 0.8%, 0.7%, 0.6%, 0.5%, 0.4%, 0.3%, 0.2%, or not exceeding 0.1% by weight of the liquid concentrate.

[0096] Preservatives can be selected from potassium sorbate, sodium benzoate, calcium propionate, benzoic acid, calcium lactate, and combinations thereof.

[0097] Preservatives may be present in amounts not exceeding 1 wt%, 0.9 wt%, 0.8 wt%, 0.7 wt%, 0.6 wt%, 0.5 wt%, 0.4 wt%, 0.3 wt%, 0.2 wt%, or not exceeding 0.1 wt% based on the weight of the liquid concentrate.

[0098] In a second aspect of the invention, a method for preparing a liquid concentrate for forming a beverage according to the first aspect of the invention is provided, the method comprising the following steps: a) Provides at least one soluble dietary fiber, an aqueous liquid, at least one sugar, at least one vegetable fat, and at least one thickener to form a mixture; and b) Homogenize the mixture.

[0099] Step a) may include mixing at a temperature of 50°C to 70°C, 51°C to 69°C, 52°C to 68°C, 53°C to 67°C, 54°C to 66°C, 55°C to 65°C, 56°C to 64°C, 57°C to 63°C, or 58°C to 62°C, preferably 60°C, at a temperature of at least 60°C.

[0100] Step a) may include sequentially adding at least one soluble dietary fiber, an aqueous liquid, at least one sugar, at least one vegetable fat, and at least one thickener.

[0101] In such embodiments, step a) may include a first step of adding at least one soluble dietary fiber and at least one thickener to an aqueous liquid to form a first mixture, and a second step of adding vegetable fat to the first mixture.

[0102] The method may further include the step of adding additional ingredients selected from the group consisting of coffee ingredients, flavoring agents, sweeteners, preservatives, nutrients, and combinations thereof. The coffee ingredients, flavoring agents, sweeteners, preservatives, and nutrients may be as described in the first aspect of the invention.

[0103] The steps of adding coffee ingredients, flavorings, sweeteners, preservatives and / or nutrients can be performed after step b).

[0104] Alternatively or otherwise, the steps of adding coffee ingredients, flavorings, sweeteners, preservatives and / or nutrients may be performed before step b).

[0105] In such implementations, the steps of adding coffee ingredients, flavorings, sweeteners, preservatives, and / or nutrients can be performed during step a).

[0106] The process of homogenizing the mixture may include a two-stage high-pressure process.

[0107] Two-stage high-pressure processes can include pressures of 100 bar to 300 bar, 110 bar to 300 bar, 120 bar to 300 bar, 130 bar to 300 bar, 140 bar to 300 bar, 150 bar to 300 bar, 160 bar to 300 bar, 170 bar to 300 bar, 180 bar to 300 bar, 190 bar to 300 bar, 200 bar to 300 bar, 210 bar to 300 bar, 220 bar to 300 bar, 230 bar to 300 bar, and 240 bar to 300 bar. The mixture is homogenized in a first stage at 00 bar, 250 bar to 300 bar, preferably about 270 bar, and in a second stage at 5 bar to 110 bar, 5 bar to 105 bar, 5 bar to 100 bar, 5 bar to 95 bar, 10 bar to 90 bar, 15 bar to 85 bar, 20 bar to 80 bar, 25 bar to 75 bar, 30 bar to 70 bar, 35 bar to 65 bar, 40 bar to 60 bar or 45 bar to 55 bar, preferably about 50 bar.

[0108] The method may also include one or more pasteurization steps to reduce microbial growth in liquid coffee extract products.

[0109] One or more pasteurization steps may be performed after step b).

[0110] Pasteurization can involve heat treatment.

[0111] Heat treatment can be performed at temperatures ranging from 60°C to 120°C for holding times of 10 seconds to 1 hour, 10 seconds to 30 minutes, 10 seconds to 15 minutes, 10 seconds to 5 minutes, or 10 seconds to 1 minute. Heat treatment can also be performed at temperatures ranging from 60°C to 95°C for holding times of 10 seconds to 1 hour, 10 seconds to 30 minutes, 10 seconds to 15 minutes, 10 seconds to 5 minutes, or 10 seconds to 1 minute. Finally, heat treatment can be performed at temperatures ranging from 75°C to 85°C for holding times of 10 seconds to 1 hour, 10 seconds to 30 minutes, 10 seconds to 15 minutes, 10 seconds to 5 minutes, or 10 seconds to 1 minute.

[0112] In a third aspect of the invention, a method for preparing a beverage is provided, the method comprising the following steps: a) Providing a liquid concentrate according to any one of claims 1 to 19; and b) Dilute the liquid concentrate with an aqueous solution.

[0113] Preferably, the aqueous liquid is water.

[0114] In a fourth aspect of the invention, a container is provided that contains a liquid concentrate according to a first aspect of the invention.

[0115] Beverage containers are well known in the art and can be designed in any way suitable for containing liquid ingredients. For example, liquid concentrate products can be packaged in pouches, bags, sachets, cartons, capsules, bottles, or squeeze bottles.

[0116] Preferably, the container is configured to be squeezed to allow the liquid concentrate to flow out. In such embodiments, the container is preferably a squeeze bottle, packet, or glass bottle.

[0117] Preferably, the product is aseptically packaged.

[0118] In such implementations, the product can be aseptically packaged in pouches, bags, packets, cartons, capsules, bottles, or squeeze bottles.

[0119] In a fifth aspect of the invention, a method for preparing a container according to a fourth aspect of the invention is provided, the method comprising the following steps: a) Provide a liquid concentrate according to a first aspect of the invention; and b) Add the liquid concentrate to a container according to the fourth aspect of the invention. Detailed Implementation

[0120] To provide a clearer understanding of the invention, one or more embodiments of the invention will now be described by way of example only. Example 1

[0121] According to a first aspect of the present invention, a liquid concentrate is prepared. The formulation of the liquid concentrate is shown in Table 1 below: surface 1 The liquid concentrate is produced as follows: Water is added to a mixing tank and heated to 60°C. Then, nOSA-modified starch and soluble dietary fiber are added to the water, and the mixture is mixed under high shear for 10 minutes. Next, vegetable oil is added to the mixing tank, and the resulting mixture is mixed under high shear for 20 minutes. Then, sugar and flavoring are added, and the mixture is mixed for another 10 minutes. The mixture is then transferred to a homogenizer and maintained at 65°C. It is homogenized in two stages at 200 / 50 bar. The finally homogenized mixture is then pasteurized at 65°C for 30 minutes. The resulting liquid concentrate is then filled into squeeze bottles.

[0122] The liquid concentrate contains at least 70% solids and less than 80 kcal / 20g. The concentrate has a pH of 6 and a water activity of 0.89.

[0123] This liquid concentrate exhibits an improved primary shelf life of 12 months under ambient conditions, a secondary shelf life of 1 month under ambient conditions, and a secondary shelf life of 2 months under refrigeration, as well as reduced sugar, fat, and calories. Example 2

[0124] According to a first aspect of the present invention, a liquid concentrate comprising coffee is prepared. The formulation of the liquid concentrate is shown in Table 2 below: surface 2 The liquid concentrate is produced as follows: Water is added to a mixing tank and heated to 65°C. Then, nOSA-modified starch and soluble dietary fiber are added to the water, and the mixture is mixed under high shear for 10 minutes. Next, vegetable oil is added to the mixing tank, and the resulting mixture is mixed under high shear for 20 minutes. Then, sugar and flavoring are added, and the mixture is mixed for another 10 minutes. The mixture is then transferred to a homogenizer and maintained at 65°C. It is homogenized in two stages at 200 / 50 bar. Instant coffee is then added to the homogenized mixture, and the final homogenized mixture is pasteurized at 65°C for 30 minutes. The resulting liquid concentrate is then filled into squeeze bottles.

[0125] The liquid concentrate contains at least 70% solids and less than 80 kcal / 20g. The concentrate has a pH of 5.5 and a water activity of 0.89.

[0126] This liquid concentrate exhibits an improved primary shelf life of 12 months under ambient conditions, a secondary shelf life of 1 month under ambient conditions, and a secondary shelf life of 2 months under refrigeration, as well as reduced sugar, fat, and calories. Example 3

[0127] According to a first aspect of the present invention, a liquid concentrate comprising coffee is prepared. The formulation of the liquid concentrate is shown in Table 3 below: surface 3 The liquid concentrate is produced as follows: Water is added to a mixing tank and heated to 65°C. Then, nOSA-modified starch, instant coffee, and soluble dietary fiber are added to the water, and the mixture is mixed under high shear for 10 minutes. Next, vegetable oil is added to the mixing tank, and the resulting mixture is mixed under high shear for 20 minutes. Then, sugar and flavoring are added, and the mixture is mixed for another 10 minutes. The mixture is then transferred to a homogenizer and maintained at 60°C. It is homogenized in two stages at 200 / 50 bar. The finally homogenized mixture is then pasteurized at 65°C for 30 minutes. The resulting liquid concentrate is then filled into squeeze bottles.

[0128] The liquid concentrate contains at least 70% solids and less than 80 kcal / 20g. The concentrate has a pH of 5.5 and a water activity of 0.89.

[0129] This liquid concentrate exhibits a primary shelf life of 12 months under ambient conditions, a secondary shelf life of 1 month under ambient conditions, and a secondary shelf life of 2 months under refrigeration, along with reduced sugar, fat, and calories. Example 4

[0130] According to a first aspect of the present invention, a liquid concentrate is prepared. The formulation of the liquid concentrate is shown in Table 4 below: surface 4 The liquid concentrate is produced as follows: Water is added to a mixing tank and heated to 65°C. Then, nOSA-modified starch and soluble dietary fiber are added to the water, and the mixture is mixed under high shear for 10 minutes. Next, vegetable oil is added to the mixing tank, and the resulting mixture is mixed under high shear for 20 minutes. Then, sugar and flavoring are added, and the mixture is mixed for another 10 minutes. The mixture is then transferred to a homogenizer and maintained at 65°C. It is homogenized in two stages at 200 / 50 bar. The finally homogenized mixture is then pasteurized at 65°C for 30 minutes. The resulting liquid concentrate is then filled into squeeze bottles.

[0131] The liquid concentrate contains at least 70% solids, a pH of 6, and a water activity of 0.89.

[0132] The liquid concentrates produced within the range shown in Table 4 exhibit an improved primary shelf life of 12 months under ambient conditions, a secondary shelf life of 1 month under ambient conditions, and a secondary shelf life of 2 months under refrigeration conditions, as well as reduced sugar, fat, and calories. Example 5

[0133] According to a first aspect of the present invention, a liquid concentrate comprising coffee is prepared. The formulation of the liquid concentrate is shown in Table 5 below: surface 5 The liquid concentrate is produced as follows: Water is added to a mixing tank and heated to 65°C. Then, nOSA-modified starch and soluble dietary fiber are added to the water, and the mixture is mixed under high shear for 10 minutes. Next, vegetable oil is added to the mixing tank, and the resulting mixture is mixed under high shear for 20 minutes. Then, sugar and flavoring are added, and the mixture is mixed for another 10 minutes. The mixture is then transferred to a homogenizer and maintained at 65°C. It is homogenized in two stages at 200 / 50 bar. Instant coffee is then added to the homogenized mixture, and the final homogenized mixture is pasteurized at 65°C for 30 minutes. The resulting liquid concentrate is then filled into squeeze bottles.

[0134] The liquid concentrate contains at least 70% solids, a pH of 5.5, and a water activity of 0.89.

[0135] The liquid concentrates produced within the range shown in Table 5 exhibit an improved primary shelf life of 12 months under ambient conditions, a secondary shelf life of 1 month under ambient conditions, and a secondary shelf life of 2 months under refrigeration conditions, as well as reduced sugar, fat, and calories.

[0136] The above description of one or more embodiments is by way of example only. Many variations are possible without departing from the scope of protection provided in the appended claims.

Claims

1. A liquid concentrate for forming a beverage, the liquid concentrate comprising at least one soluble dietary fiber, an aqueous liquid, at least one sugar, at least one vegetable fat and at least one thickener, wherein the total solids content of the liquid concentrate is at least 70% by weight based on the weight of the liquid.

2. The liquid concentrate according to claim 1, wherein the liquid concentrate comprises coffee material, preferably wherein the coffee material is selected from the group consisting of coffee extract, instant coffee, micronized roasted and ground coffee, and combinations thereof.

3. The liquid concentrate according to any of the preceding claims, wherein the soluble dietary fiber is selected from the group consisting of: inulin, fructooligosaccharides (FOS), gum arabic, fructan, polydextrose, fructotriose, fructotetraose, raffinose, galactooligosaccharides, galactotriose, mannooligosaccharides, mannotriose, mannotetraose, soybean oligosaccharides, arabinogalactan, xylooligosaccharides, xylotriose, xylotetraose, arabino-arabinoxylan, arabinotriose, arabino-tetraose. Sugars, human milk oligosaccharides, 2'-fucosylated lactose, lact-n-neotetrasaccharides, glucan (i.e., glucose-containing) oligosaccharides, fiber oligosaccharides (or fiber dextrins), resistant dextrins (e.g., soluble corn fiber, corn fiber syrup, soluble wheat fiber, soluble cassava fiber, soluble pea fiber), Aspergillus niger oligosaccharides, Aspergillus niger trisaccharides, Aspergillus niger tetrasaccharides, kojitrisaccharides, kojitetrasaccharides, dextran, β-glucan, lichen polysaccharides, isolichen polysaccharides, and combinations thereof.

4. The liquid concentrate according to any of the preceding claims, wherein the soluble dietary fiber is present in an amount of at least 15% by weight of the liquid concentrate, preferably in an amount of 10% to 40% by weight, 20% to 40% by weight of the liquid concentrate, and most preferably in an amount of 20% to 30% by weight of the liquid concentrate.

5. The liquid concentrate according to any of the preceding claims, wherein the sugar is selected from the group consisting of glucose, glucose syrup, sucrose, fructose, galactose, lactose, maltose, isomaltose, sugar hydrates (such as, for example, dextrose monohydrate), and combinations thereof.

6. The liquid concentrate according to any of the preceding claims, wherein the liquid concentrate contains no more than 25% by weight of sugar based on the weight of the liquid.

7. The liquid concentrate according to any of the preceding claims, wherein the thickener is selected from the group consisting of: starch, modified starch, carboxymethyl cellulose, xanthan gum, galactomannan, components comprising at least one arabinogalactan protein, and combinations thereof.

8. The liquid concentrate according to claim 7, wherein the thickener is a component comprising at least one arabinogalactan protein.

9. The liquid concentrate according to claim 8, wherein the component comprising at least one arabinogalactan protein is gum arabic.

10. The liquid concentrate according to claim 7, wherein the modified starch is nOSA modified starch.

11. The liquid concentrate according to any one of claims 8 to 10, wherein the thickener comprises at least one component containing at least one arabinogalactan protein and at least one modified starch, preferably wherein the thickener comprises gum arabic and nOSA modified starch.

12. The liquid concentrate according to any of the preceding claims, wherein the liquid concentrate does not contain milk proteins.

13. The liquid concentrate according to any of the preceding claims, wherein the vegetable fat is derived from an ingredient selected from the group consisting of: coconut, cocoa bean, palm fruit, sunflower seed, soybean seed, palm kernel, cottonseed, rapeseed, olive, safflower seed, and combinations thereof.

14. The liquid concentrate according to any claim 13, wherein the vegetable fat is derived from coconut and / or sunflower seeds.

15. The liquid concentrate according to any of the preceding claims, wherein the liquid concentrate does not contain milk fat.

16. The liquid concentrate according to any of the preceding claims, wherein the liquid concentrate further comprises additional ingredients selected from the group consisting of flavoring agents, sweeteners, organic acids, nutrients, coloring agents, and combinations thereof.

17. The liquid concentrate according to any of the preceding claims, wherein the pH of the liquid concentrate is not more than 6, preferably between 4 and 6.

18. A method for preparing a liquid concentrate for forming a beverage according to any one of claims 1 to 17, the method comprising the steps of: a) Provide at least one soluble dietary fiber, an aqueous liquid, at least one sugar, at least one vegetable fat and at least one thickener to form a mixture; as well as b) Homogenize the mixture.

19. A method for preparing a beverage, the method comprising the following steps: a) Provide a liquid concentrate according to any one of claims 1 to 17; as well as b) Dilute the liquid concentrate with an aqueous liquid.

20. The method of claim 19, wherein the aqueous liquid is water.

21. A container comprising a liquid concentrate according to any one of claims 1 to 17.

22. A method for preparing the container according to claim 21, the method comprising the following steps: a) Providing a liquid concentrate according to any one of claims 1 to 17; and b) Add the liquid concentrate to the container according to claim 21.

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