Powdered foamable creamer, a method for preparing a powdered foamable creamer, and its use

EP4633388A1Pending Publication Date: 2025-10-22FRIESLANDCAMPINA NEDERLAND BV
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Patent Information

Application Number
EP2023833643
Authority / Receiving Office
EP · EP
Patent Type
Applications
Current Assignee / Owner
Priority Date
2022-12-15
Filing Date
2023-12-14
Publication Date
2025-10-22

AI Technical Summary

Technical Problem

There is a lack of vegan powdered foamable creamers that offer good functional and sensory properties, stability in hot beverages, and are free from allergens, while also being energy-efficient and environmentally friendly.

Method used

A powdered foamable creamer composed of 1-15% Faba bean protein, 10-50% vegetable fat source, 40-75% carbohydrates, and 0.1-6% additives such as non-proteinaceous emulsifiers and buffering agents, specifically using sucrose esters of fatty acids, citrate salts, and phosphate salts, which are processed using an emulsification and spray drying method to ensure stability and foaming capability.

Benefits of technology

The creamer achieves excellent coffee and tea stability, hard water stability, and sensory properties, with a low environmental footprint and reduced allergenic potential, using unhydrolyzed Faba bean protein and a low-energy production method.

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Abstract

The invention relates to a powdered foamable creamer comprising 1 - 15 % Faba bean protein; 10 - 50 % of a vegetable fat source; 40 - 75 % carbohydrates; 0.1 - 6 % of one or more additives selected from the group consisting of stabilizers, non-proteinaceous emulsifiers, buffering agents, and mixtures thereof, wherein constituents a - d are based on the dry weight of the foamable creamer. The invention further relates to a method for preparing such a powdered foamable creamer, and the use of such a powdered foamable creamer in the preparation of beverages.
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