Plant-Based Foaming Creamer

Abstract

The present invention relates to a method of making a plant-based creamer comprising the steps of dissolving vegetable protein in water to form a vegetable protein mixture, dispersing triglycerides in the vegetable protein mixture, homogenizing the vegetable protein mixture to form an emulsion, applying a heat treatment to the emulsion, homogenizing the heat treated emulsion to form a vegetable-based liquid, and spray drying the vegetable-based liquid to form a powder, wherein an emulsifier is added to either the vegetable protein mixture or the triglycerides prior to the step of dispersing the triglycerides in the vegetable protein mixture.

Description

[Technical field]

[0001] The present invention relates to a plant-based foaming creamer composition and a method for producing the plant-based foaming creamer composition. [Background technology]

[0002] Creamers are widely used as whitening agents in hot and cold beverages, such as coffee, cocoa, tea, etc. They are commonly used in place of milk and / or dairy cream. Creamers can provide a variety of different flavors, mouthfeel, body, and smooth texture. Creamers can take the form of liquid or powder. In some applications, for example, a creamer that produces a generous amount of foam on top of the beverage is desired to facilitate the preparation of a cappuccino type coffee beverage. WO 01 / 08504 discloses a foaming ingredient that contains gas under pressure and produces a generous amount of foam when reconstituted with water. Such foaming ingredients can be used as part of a foaming creamer, for example, in an instant cappuccino beverage powder.

[0003] Both consumers and governments are seeking food products that have less impact on the environment and / or do not contain animal-derived ingredients. Thus, consumers are seeking plant-based alternatives to traditional dairy-based products, such as foaming powdered creamers. Furthermore, many consumers are seeking plant-based alternatives that have the same pleasant mouthfeel, creamy texture, and rich foam texture as traditional dairy products.

[0004] However, powdered "non-dairy" coffee creamers often utilize milk proteins such as casein as a protein component essential for adequately dispersing and stabilizing fat droplets. Casein also participates in foam stabilization. Proteins play an important role in ensuring good emulsification of oils while avoiding undesirable submerged coagulation of the emulsion during production and / or of the protein in the beverage to which it is added. Vegetable proteins have a challenge in their natural role of acting as storage proteins in low moisture environments. Thus, they have i) a tendency to aggregate during the production of emulsion-based creamers, and ii) a tendency to aggregate when added to acidic coffee. The aggregation of plant-based creamers when added to acidic hot beverages also limits the appearance / volume of foam formed from gassed creamers. These deficiencies severely limit the productivity of powdered plant-based creamers and the consumer enjoyment of said (foaming) powdered creamers.

[0005] Thus, there is a need in the art for a means to create a plant-based powdered creamer that does not clump during manufacturing and / or when added to an acidic hot beverage, thereby providing a rich texture.

[0006] [Summary of the Invention] In a first aspect, the present invention relates to a method of producing a plant-based creamer, the method comprising the steps of dissolving plant protein in water to form a plant protein mixture, forming an emulsion, forming a plant-based liquid, and drying to form a powder from said plant-based liquid.

[0007] In a second aspect, the present invention relates to a foaming or non-foaming plant-based creamer produced according to the present invention.

[0008] In a third aspect, the present invention relates to beverages made from the sparkling or non-sparkling plant-based creamers produced according to the present invention. [Problem to be solved by the invention]

[0009] The present invention relates generally to a method for making a plant-based creamer.

[0010] In one embodiment, the method includes dissolving vegetable protein in water to form a vegetable protein mixture, forming an emulsion, forming a plant-based liquid, and drying to form a powder from the plant-based liquid.

[0011] In one embodiment, the method comprises the steps of dissolving vegetable protein in water to form a vegetable protein mixture, dispersing triglycerides in the vegetable protein mixture, homogenizing the vegetable protein mixture to form an emulsion, applying a heat treatment to the emulsion, homogenizing the heat treated emulsion to form a vegetable-based liquid, and spray drying the vegetable-based liquid to form a powder, wherein an emulsifier is added to either the vegetable protein mixture or the triglycerides prior to the step of dispersing the triglycerides in the vegetable protein mixture.

[0012] In one embodiment, the method comprises dissolving fractionated vegetable protein in water to form a vegetable protein mixture, dispersing triglycerides in the vegetable protein mixture, homogenizing the vegetable protein mixture to form an emulsion, applying a heat treatment to the emulsion, homogenizing the heat treated emulsion to form a plant-based liquid, and spray drying the plant-based liquid to form a powder, wherein an emulsifier is added to either the vegetable protein mixture or the triglycerides prior to the step of dispersing the triglycerides in the vegetable protein mixture.

[0013] In one embodiment, the method comprises dissolving dry fractionated vegetable protein in water to form a vegetable protein mixture, dispersing triglycerides in the vegetable protein mixture, homogenizing the vegetable protein mixture to form an emulsion, applying a heat treatment to the emulsion, homogenizing the heat treated emulsion to form a plant-based liquid, and spray drying the plant-based liquid to form a powder, wherein an emulsifier is added to either the vegetable protein mixture or the triglycerides prior to the step of dispersing the triglycerides in the vegetable protein mixture.

[0014] In one embodiment, the method comprises dissolving dry fractionated vegetable protein in water to form a vegetable protein mixture having a pH of 6.5 to 9, dispersing triglycerides in the vegetable protein mixture, homogenizing the vegetable protein mixture to form an emulsion, applying a heat treatment to the emulsion, homogenizing the heat treated emulsion to form a plant-based liquid, and spray drying the plant-based liquid to form a powder, wherein an emulsifier is added to either the vegetable protein mixture or the triglycerides prior to the step of dispersing the triglycerides in the vegetable protein mixture.

[0015] In one embodiment, the method comprises dissolving dry fractionated vegetable protein in water to form a vegetable protein mixture having a pH of 6.5 to 9, optionally adding a hydrocolloid to the vegetable protein mixture, dispersing triglycerides in the vegetable protein mixture, homogenizing the vegetable protein mixture to form an emulsion, applying a heat treatment to the emulsion, homogenizing the heat treated emulsion to form a plant-based liquid, and spray drying the plant-based liquid to form a powder, wherein an emulsifier is added to either the vegetable protein mixture or the triglycerides prior to the step of dispersing the triglycerides in the vegetable protein mixture.

[0016] In one embodiment, the method further comprises: a. dissolving 2% to 8% by weight of dry fractionated vegetable protein in water to form a vegetable protein mixture having a pH of 6.5 to 9, preferably 6.7 to 8; b. optionally adding a hydrocolloid to the vegetable protein mixture; c. dispersing triglycerides in the vegetable protein mixture; d. homogenizing the vegetable protein mixture to form an emulsion; e. applying a heat treatment to the emulsion; f. homogenizing the heat treated emulsion to form a plant-based liquid; g. spray drying the plant-based liquid to form a powder; Prior to the step of dispersing the triglycerides in the vegetable protein mixture, an emulsifier is added to either the vegetable protein mixture or the triglycerides.

[0017] In one embodiment, the dry fractionated vegetable protein is derived from fava beans, peas, adzuki beans, chickpeas, oats, or lentils.

[0018] In one embodiment, the dry fractionated vegetable protein is air-classified vegetable protein.

[0019] In one embodiment, the dry fractionated protein is a vegetable protein concentrate.

[0020] In one embodiment the dry fractionated vegetable protein is fava bean protein, preferably fava bean protein concentrate. In one embodiment the fava bean protein concentrate comprises 50% to 70% protein, preferably about 60% protein.

[0021] In one embodiment the dry fractionated vegetable protein is pea protein, preferably a pea protein concentrate, in one embodiment the pea protein concentrate comprises between 45% and 65% protein, preferably about 55% protein.

[0022] In one embodiment, the dry fractionated vegetable protein is adzuki bean protein, preferably an adzuki bean protein concentrate. In one embodiment, the adzuki bean protein concentrate comprises between 45% and 65% protein, preferably about 55% protein.

[0023] In one embodiment, sodium ascorbate is dissolved in the vegetable protein mixture prior to applying heat treatment to the emulsion.

[0024] In one embodiment, a non-crystallizing carbohydrate is added to a vegetable protein mixture, such as glucose syrup, or maltodextrin, preferably to glucose syrup.

[0025] In one embodiment, the triglyceride is any solid fat source such as vegetable oil, animal fat, milk fat, fish oil, algae oil, sunflower oil, olive oil, canola oil, cottonseed oil, palm fat, palm stearin, palm kernel oil, corn oil, coconut oil, and / or high oleic sunflower oil, refined coconut oil, anhydrous milk fat, hydrogenated vegetable oil, tallow, lard, any nut butter / oil such as almond butter, peanut butter, walnut butter, cashew butter, and / or hydrogenated or partially hydrogenated fats.

[0026] Preferably, the triglycerides are from a plant-based fat source, such as vegetable oil, algae oil, sunflower oil, olive oil, canola oil, cottonseed oil, palm fat, palm stearin, palm kernel oil, corn oil, coconut oil, and / or any solid fat source such as high oleic sunflower oil, refined coconut oil, anhydrous milk fat, hydrogenated vegetable oil, any nut butter / oil, such as almond butter, peanut butter, walnut butter, cashew butter, and / or hydrogenated or partially hydrogenated fats.

[0027] In one embodiment, the triglyceride is a solidified fat, such as coconut fat, hi one embodiment, the triglyceride is selected from sunflower oil, corn oil, canola oil, or palm fat.

[0028] In one embodiment, a citric acid derived calcium chelator is dissolved in the vegetable protein mixture prior to applying heat treatment to the emulsion, the chelator being selected from citric acid, lemon juice, trisodium citrate or tripotassium citrate.

[0029] In one embodiment, an acidity regulator is dissolved in the vegetable protein mixture prior to applying a heat treatment to the emulsion, said regulator being selected from sodium bicarbonate, potassium bicarbonate, calcium bicarbonate, sodium dihydrogen phosphate, trisodium phosphate, disodium hydrogen phosphate.

[0030] In one embodiment, an acidity regulator is dissolved in the vegetable protein mixture before applying heat treatment to the emulsion, said regulator being selected from sodium bicarbonate, potassium bicarbonate, calcium bicarbonate, potassium dihydrogen phosphate, tripotassium phosphate, or dipotassium hydrogen phosphate, preferably sodium bicarbonate.

[0031] In one embodiment, the emulsifier is a small molecule emulsifier, such as lecithin or a modified lecithin, such as hydrolyzed sunflower lecithin.

[0032] In one embodiment, the non-agglomerated emulsion has an average particle size of 0.2-2 μm for d[3,2] and 0.7-4 μm for d[4,3] as measured using particle size analysis.

[0033] In one embodiment, the gas is added to the plant-based liquid prior to spray drying, for example, the gas may be added to the plant-based liquid under pressure prior to spray drying. The gas may be added to the plant-based liquid after subjecting the plant-based liquid to high pressure. This addition may be performed by introducing the gas at a pressure at least slightly higher than the pressure of the plant-based liquid. The aqueous mixture may include a gas selected from the group consisting of nitrogen, air, carbon dioxide, nitrous oxide, and argon. The gas may be nitrogen or argon. The plant-based liquid may be at high pressure from 50 bar to 300 bar, such as from 80 bar to 200 bar, further such as from 100 bar to 150 bar.

[0034] In one embodiment, nitrogen or argon gas is added to the plant-based liquid prior to spray drying.

[0035] In one embodiment the creamer has a bulk viscosity of <100 mPa.s at 60° C. and 100 s−1.

[0036] In one embodiment, (i) the dry fractionated vegetable protein is fava bean protein concentrate, (ii) sodium ascorbate is dissolved in the vegetable protein mixture prior to the step of applying a heat treatment to the emulsion, (iii) the acidity regulator is sodium bicarbonate, and (iv) the calcium chelating agent is selected from citric acid, lemon juice, trisodium citrate or tripotassium citrate, preferably citric acid.

[0037] In one embodiment, the method includes dissolving about 6.2% by weight dry fractionated fava protein concentrate, glucose syrup, sodium bicarbonate, citric acid, and sodium ascorbate in water to form a vegetable protein mixture having a pH of about 7.5; dispersing coconut fat with de-oiled sunflower lecithin in the vegetable protein mixture; homogenizing the vegetable protein mixture to form an emulsion; applying a heat treatment to the emulsion; homogenizing the heat treated emulsion to form a plant-based liquid; and spray drying the plant-based liquid to form a powder.

[0038] In one embodiment, the fava bean protein concentrate comprises about 60% protein. In one embodiment, about 1.5% by weight sodium bicarbonate is dissolved. In one embodiment, about 0.175% by weight sodium ascorbate is dissolved. In one embodiment, about 1% by weight citric acid is present in the vegetable protein mixture.

[0039] In one embodiment, the method includes dissolving about 6.4% by weight dry fractionated pea protein concentrate, glucose syrup, sodium bicarbonate, citric acid, and sodium ascorbate in water to form a vegetable protein mixture having a pH of about 7.5; dispersing coconut fat with de-oiled sunflower lecithin in the vegetable protein mixture; homogenizing the vegetable protein mixture to form an emulsion; applying a heat treatment to the emulsion; homogenizing the heat treated emulsion to form a plant-based liquid; and spray drying the plant-based liquid to form a powder.

[0040] In one embodiment, the pea protein concentrate comprises about 55% protein. In one embodiment, about 1.5% by weight sodium bicarbonate is dissolved. In one embodiment, about 0.175% by weight sodium ascorbate is dissolved. In one embodiment, about 1% by weight citric acid is present in the vegetable protein mixture.

[0041] In one embodiment, the method includes dissolving about 6.4% by weight dry fractionated azuki bean protein concentrate, glucose syrup, sodium bicarbonate, citric acid, and sodium ascorbate in water to form a vegetable protein mixture having a pH of about 7.5; dispersing coconut fat with de-oiled sunflower lecithin in the vegetable protein mixture; homogenizing the vegetable protein mixture to form an emulsion; applying a heat treatment to the emulsion; homogenizing the heat treated emulsion to form a plant-based liquid; and spray drying the plant-based liquid to form a powder.

[0042] In one embodiment, the adzuki bean protein concentrate comprises about 55% protein. In one embodiment, about 1.5% by weight sodium bicarbonate is dissolved. In one embodiment, about 0.175% by weight sodium ascorbate is dissolved. In one embodiment, about 1% by weight citric acid is present in the vegetable protein mixture.

[0043] The present invention further relates to a foaming or non-foaming plant-based creamer powder made by the process according to the present invention.

[0044] In one embodiment, the powder is a foaming plant-based creamer powder having a porous structure. In one embodiment, the powder is a foaming plant-based creamer powder having a powder tap density of 100g / L to 700g / L, preferably 100g / L to 500g / L, more preferably 200g / L to 400g / L.

[0045] In one embodiment, the powder is a foaming plant-based creamer powder that does not undergo significant flocculation in coffee made with water containing up to 400 ppm calcium carbonate equivalent and has a foam height of at least 2 mm.

[0046] The present invention further relates to a plant based creamer powder produced by the process according to the present invention, which is a non-foaming plant based creamer powder.

[0047] In one embodiment, the powder does not agglomerate in coffee made with water containing up to 400 ppm calcium carbonate equivalent.

[0048] The present invention further relates to a beverage mix comprising the plant-based creamer powder of the present invention. The beverage mix may for example be a coffee mix comprising a dry coffee extract and the plant-based creamer powder of the present invention.

[0049] The present invention further relates to beverages made from the plant-based creamer powder according to the present invention.

[0050] In one embodiment, the beverage is made using a beverage preparation device, for example a beverage preparation machine.

[0051] Beverage preparation devices (e.g., beverage preparation machines, or automatic coffee makers) that contain portioned ingredients provide a convenient way to prepare beverages. Such portioned ingredients are generally packaged in containers configured, for example, as pods, pads, sachets, pouches, or capsules. One aspect of the invention provides a container for use in a beverage preparation device, the container containing a plant-based creamer of the invention. The container is for preparing a beverage when inserted into the beverage preparation device. The container may be, for example, a beverage capsule, among other configurations. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0052] When a composition is stated herein in terms of weight %, this means the weight % of the total recipe, unless otherwise stated.

[0053] As used herein, "about" should be understood to refer to a number within a numerical range, for example, within -30% to +30% of the referenced number, or within -20% to +20% of the referenced number, or within -10% to +10% of the referenced number, or within -5% to +5% of the referenced number, or within -1% to +1% of the referenced number. All numerical ranges herein should be understood to include all integers or fractions within the range. Furthermore, these numerical ranges should be interpreted as supporting claims directed to any number or subset of numbers within the range. For example, a disclosure of 45-55 should be interpreted as supporting ranges such as 46-54, 48-52, 49-51, 49.5-50.5, etc.

[0054] The term "vegan" refers to an edible composition that does not contain any animal products or animal-derived products.

[0055] Vegetable protein sources based on fava beans, peas, oats, adzuki beans, chickpeas, lentils, cowpeas, mung beans, common beans, kidney beans, navy beans or similar high carbohydrate (>30% by weight)-low fat (<15%) crops can be used.

[0056] The term "emulsifier" refers to emulsifiers which may be synthetic, natural, or modified from natural sources, e.g., lecithin, hydrolyzed lecithin, monoglycerides, modified monoglycerides such as DATEM or CITREM, sodium sterol lactate, polysorbate 80.

[0057] Sodium ascorbate alternatives include vitamin C, sodium ascorbate, calcium ascorbate, vitamin C palmitate, vitamin C rich fruit juices (≥ 500 mg vitamin C per 100 mL), acerola extract, sodium bisulfite, iodine, potassium iodide, sorbic acid, potassium sorbate, sodium sulfite, sodium bisulfite, and sulfite derivatives such as sodium metabisulfite, potassium metabisulfite, calcium sulfite, and calcium bisulfite.

[0058] As used herein, the term "flocculation" is the process by which colloidal particles come out of suspension and settle in the form of flocs or flakes.

[0059] Glucose syrups are typically produced by the hydrolysis of starch. Glucose syrups may have a dextrose equivalent (DE) of 25 to 63. Dextrose equivalent is a measure of the degree of hydrolysis applied to starch; a syrup with 100 DE is completely hydrolyzed to dextrose (glucose).

[0060] Buffer alternatives include dipotassium phosphate, trisodium citrate, tripotassium citrate, tripotassium phosphate, sodium bicarbonate, baking soda, sodium bicarbonate, disodium phosphate, trisodium phosphate, monopotassium phosphate, citric acid, and lemon juice.

[0061] Legumes are plants of the Fabaceae (or Leguminosae) family and the seeds (also called pulses) of such plants. Legumes are produced agriculturally primarily for human consumption, for livestock feed and silage, and as green manure to strengthen the soil. As used herein, the term "legumes" may include peas, broad beans, chickpeas, lentils, kidney beans, white beans, mung beans, halicot beans, lima beans, butter beans, adzuki beans, moong beans, golden gram, green gram, black gram, woolly beans, scarlet beans, rice beans, garbanzo beans, cranberry beans, lima beans, green peas, snow peas, snap peas, split peas, and black beans. Preferably, the legumes are selected from peas, broad beans, chickpeas, and lentils.

[0062] The broad bean (Vicia faba), also known in culinary terms as broad bean, fava bean, faba bean, or faba, is a species of a flowering plant in the pea and legume families (Fabaceae).

[0063] Those skilled in the art will appreciate that various features of each method embodiment described herein may be applicable to product embodiments, use embodiments, and the like.

[0064] The following examples illustrate, by way of example and not by way of limitation, various embodiments of the present invention. EXAMPLES

[0065] In the manufacture of powdered creamers, the creation of a liquid concentrate that is then dried to form a powder is a critical step. To perform in the manufacturing process and in the cup, the creamer is: i) dried at 60°C for 100s; -1 It is necessary for the composition to have a bulk viscosity of <100 mPa.s at 25°C, have visible aggregates in the cup during preparation, and / or not cream. These characteristics can be quantified by image or particle size analysis.

[0066] Example 1 Reference plant-based creamers A plant-based reference creamer liquid concentrate was prepared by dissolving 13.524 kg glucose syrup (DE29), 1.240 kg fava bean concentrate (60% protein Vitessence Pulse 3600), 300 g dipotassium phosphate, 100 g trisodium citrate, and 35 g sodium ascorbate in 30 kg deionized water with stirring at 65 °C. Once all ingredients were sufficiently dissolved, the pH was adjusted to 7.5 and 4.8 kg melted refined coconut fat (mp22-24) was added using a homogenizer. A fine emulsion was then created by passing the mixture through a high-pressure homogenizer.

[0067] A powder was made from this mixture by spray drying.

[0068] A foamable powder was made from this mixture by dissolving nitrogen gas in the liquid creamer concentrate under pressure and then passing the liquid creamer concentrate through a spray dryer nozzle.

[0069] Example 2 Cappuccino beverage containing reference creamer A reference powdered cappuccino beverage composition was prepared by dissolving a dry mix of soluble coffee, creamer and sugar in hot water, the composition of which is shown in the table below.

[0070] [Table 1]

[0071] The resulting cappuccino is shown in Figure 1. It is clear that there is phase separation in the cup, with the fat components of the creamer rising to the top of the cup, just below the foam layer. The cause of this creaming effect was investigated by confocal laser scanning microscopy of the liquid concentrate before drying (Figure 2A), which showed large aggregates of proteins and emulsion droplets. This aggregate gives rise to a significant viscosity in the liquid creamer concentrate, i.e. the creamer liquid concentrate has a viscosity of 265 mPa.s (@100 s -1 FIG. 2B shows the rheological flow curve of the liquid concentrate before spray drying.

[0072] Example 3 Fava bean concentrate-based creamers of the present invention A non-agglomerated plant-based creamer liquid concentrate was prepared by dissolving 66.9 kg glucose syrup (DE29), 6.2 kg fava bean concentrate (60% protein Vitessence Pulse 3600), 1.5 kg sodium bicarbonate, 1 kg citric acid, and 175 g sodium ascorbate in 100 kg deionized water with stirring at 65 °C. Once all ingredients were sufficiently dissolved, the pH was adjusted to 7.5 and 24 kg melted refined coconut fat (mp22-24) containing 250 g de-oiled sunflower lecithin was added using a homogenizer. The mixture was then passed through a high pressure homogenizer to create a fine emulsion.

[0073] A powder was made from this mixture by spray drying.

[0074] A very stable, highly foaming powder was made from this mixture by dissolving nitrogen gas in the liquid creamer concentrate under pressure and then passing the liquid creamer concentrate through a spray dryer nozzle.

[0075] Example 4 Cappuccino beverages containing the creamer of the present invention The powdered cappuccino beverage composition of the present invention was prepared by dissolving a dry mix of soluble coffee, creamer, and sugar in hot water, as shown in Table 2 below.

[0076] [Table 2]

[0077] The resulting cappuccino is shown in Figure 3. The resulting coffee is evident with a homogeneous distribution of fat throughout the coffee phase and a fine, abundant microfoam layer on top of the coffee. The viscosity of the liquid creamer concentrate was moderately low (Figure 4), i.e., the creamer liquid concentrate was easily sprayed in the spray dryer. Confocal laser scanning microscopy of the liquid concentrate before drying (Figure 5A) shows a uniform distribution of fine emulsion droplets. The microstructure of the powder resulting from spray drying of the gassed liquid shows a highly porous microstructure with a large number of pores (Figure 5B).

[0078] Example 5 Stability of the creamer of the present invention in coffee An essential feature of any creamer (dairy or plant-based) is that it disperses well / does not clump when mixed with coffee. A well-dispersed / non-clumping creamer increases the visual appeal of coffee by acting to impart a white color to the coffee. The clumping of plant-based creamers in coffee is influenced by the acidity of the coffee and the hardness of the water used to prepare the coffee. To have a well-performing creamer, the creamer must not clump at the various water hardness / coffee acidity that consumers may be dealing with.

[0079] Therefore, resistance to flocculation in waters of different hardness is an important performance criterion for (plant-based) creamers. The present invention ensures the stability of said plant-based creamers in waters of high hardness by a clever combination of chelating agents and acidity regulators.

[0080] It will be appreciated that such a system requires intelligent design, the design of which is not obvious to one skilled in the art. For example, Table 3 describes two powdered creamers made with the same combination of chelating agent (citrate) and acidity regulator. When mixed with coffee in the ratios listed in Table 1, the creamers had flocculation stability as shown in Figure 6. The creamer stabilized with rice protein was stable in coffee prepared with 400 ppm water hardness at 85°C. However, the creamer stabilized with faba bean concentrate flocculated in coffee prepared with 400 ppm water hardness at 85°C.

[0081] Table 3 shows that the final powder composition of the plant-based creamer has the flocculation stability described in Figure 6 when mixed with coffee at 400 ppm water hardness.

[0082] [Table 3]

[0083] A detailed study was conducted to elucidate the flocculation phenomenon of broad bean based creamers and a new system of calcium chelating agent and acidity regulator was designed to ensure stability in acidic hot coffee with 400 ppm water hardness. Table 4 lists three powdered creamers made with this new combination of chelating agent (citrate) and acidity regulator. When mixed with coffee in the ratios listed in Table 1, the creamers had flocculation stability as shown in Figure 7. The creamer stabilized with broad bean concentrate was stable in coffee at 85°C with 400 ppm water hardness due to this new intelligent combination of chelating agent and acidity regulator. The creamer stabilized with rice protein was also stable in coffee at 85°C with 400 ppm water hardness. However, the creamer stabilized with pea isolate flocculated in coffee at 85°C with 400 ppm water hardness.

[0084] Table 4 shows that the final powder composition of the plant-based creamer when mixed with coffee at 400 ppm water hardness has the flocculation stability as shown in Figure 7, which shows the flocculation stability of A) hydrolyzed rice protein based creamer, B) fava bean concentrate based creamer, and C) pea isolate based creamer.

[0085] [Table 4]

[0086] Example 6 Creamers based on the pea concentrate of the present invention A non-agglomerated plant-based creamer liquid concentrate was prepared by dissolving 66.9 kg glucose syrup (DE29), 6.4 kg pea concentrate (55% protein Vitessence Pulse 1550), 1.5 kg sodium bicarbonate, 1 kg citric acid, 175 g sodium ascorbate in 100 kg deionized water with stirring at 65 °C. Once all ingredients were sufficiently dissolved, the pH was adjusted to 7.5 and 24 kg melted refined coconut fat (mp22-24) containing 250 g de-oiled sunflower lecithin was added using a rotor-stator homogenizer. A fine emulsion was then generated by passing the mixture through a high pressure homogenizer at 380 bar / 80 bar.

[0087] A powder was made from this mixture by spray drying using a Niro production minor spray dryer.

[0088] A very stable, highly foaming powder was made from this mixture by dissolving nitrogen gas in the liquid creamer concentrate under pressure and then passing the liquid creamer concentrate through a spray dryer nozzle.

[0089] Example 7 Cappuccino beverages containing the creamer of the present invention The powdered cappuccino beverage composition of the present invention was prepared by dissolving a dry mix of soluble coffee, creamer, and sugar in hot water, as shown in Table 5 below.

[0090] [Table 5]

[0091] The resulting coffee had a homogeneous distribution of fat throughout the coffee phase and a fine, massive microfoam layer on top of the coffee. Confocal laser scanning microscopy of the liquid concentrate before drying shows a uniform distribution of fine emulsion droplets. The viscosity of the liquid creamer concentrate was moderately low, i.e., the creamer liquid concentrate was easily sprayed in a spray dryer. The microstructure of the powder resulting from spray drying of the gassed liquid showed a highly porous microstructure with numerous pores.

[0092] Example 8 Adzuki bean concentrate-based creamers of the present invention A non-agglomerated plant-based creamer liquid concentrate was prepared by dissolving 66.9 kg glucose syrup (DE29), 6.4 kg adzuki bean (red mung bean) concentrate (55% protein experimental material), 1.5 kg sodium bicarbonate, 1 kg citric acid, and 175 g sodium ascorbate in 100 kg deionized water at 65 °C with stirring. Once all ingredients were sufficiently dissolved, the pH was adjusted to 7.5 and 24 kg melted refined coconut fat (mp22-24) containing 250 g de-oiled sunflower lecithin was added using a rotor-stator homogenizer. A fine emulsion was then generated by passing the mixture through a high pressure homogenizer at 380 bar / 80 bar.

[0093] A powder was made from this mixture by spray drying using a Niro production minor spray dryer.

[0094] A very stable, highly foaming powder was made from this mixture by dissolving nitrogen gas in the liquid creamer concentrate under pressure and then passing the liquid creamer concentrate through a spray dryer nozzle.

[0095] Example 9 Cappuccino beverages containing the creamer of the present invention The powdered cappuccino beverage composition of the present invention was prepared by dissolving a dry mix of soluble coffee, creamer, and sugar in hot water, as shown in Table 6 below.

[0096] [Table 6]

[0097] The resulting coffee has a homogeneous distribution of fat throughout the coffee phase and a fine, massive microfoam layer on top of the coffee. Confocal laser scanning microscopy of the liquid concentrate before drying shows a uniform distribution of fine emulsion droplets. The viscosity of the liquid creamer concentrate is moderately low, i.e., the creamer liquid concentrate was easily sprayed in a spray dryer. The microstructure of the powder resulting from spray drying of the gassed liquid shows a highly porous microstructure with numerous pores. [Brief description of the drawings]

[0098] [Figure 1] The resulting cappuccino is shown. [Diagram 2] FIG. 2A shows the results of confocal laser scanning microscopy of the liquid concentrate before drying to investigate the cause of this creaming effect, and FIG. 2B shows the rheological flow curve of the liquid concentrate before spray drying. [Diagram 3] The resulting cappuccino is shown. [Figure 4] 1 shows the viscosity of the liquid creamer concentrate. [Diagram 5] FIG. 5A is a confocal laser scanning microscopy image of the liquid concentrate before drying, and FIG. 5B shows a highly porous microstructure with numerous pores. [Figure 6A] It exhibits soft flocculation stability. [Figure 6B] It exhibits soft flocculation stability. [Figure 7AB] FIG. 7 shows the flocculation stability of A) a hydrolyzed rice protein based creamer, B) a faba bean concentrate based creamer, and C) a pea isolate based creamer. [Figure 7C] FIG. 7 shows the flocculation stability of A) a hydrolyzed rice protein based creamer, B) a faba bean concentrate based creamer, and C) a pea isolate based creamer.

Claims

1. A method for producing a plant-based creamer, comprising: a. Dissolving 2 to 8% by weight of dry-fractionated vegetable protein in water to form a vegetable protein mixture having a pH of 6.5 to 9, preferably 6.7 to 8; b. Optionally, adding a hydrophilic colloid to the vegetable protein mixture; c. Dispensing triglycerides in the vegetable protein mixture; d. Homogenizing the vegetable protein mixture to form an emulsion; e. Applying a heat treatment to the emulsion; f. Homogenizing the heat-treated emulsion to form a plant-based liquid; g. Spray-drying the plant-based liquid to form a powder, wherein an emulsifier is added to either the vegetable protein mixture or the triglycerides prior to the step of dispensing the triglycerides in the vegetable protein mixture. Method.

2. The method according to claim 1, wherein the dry-fractionated vegetable protein is derived from broad bean, pea, chickpea, oat, or lentil.

3. The method according to claim 1, wherein the dry-fractionated vegetable protein is an air-classified vegetable protein.

4. The method according to claim 1, wherein the dry-fractionated vegetable protein is broad bean protein, preferably broad bean protein concentrate.

5. The method according to claim 1, wherein sodium ascorbate is dissolved in the vegetable protein mixture prior to the step of applying a heat treatment to the emulsion.

6. The method according to claim 1, wherein a calcium citrate chelating agent is dissolved in the vegetable protein mixture prior to the step of applying a heat treatment to the emulsion, and the calcium citrate chelating agent is selected from citric acid, lemon juice, trisodium citrate, or tripotassium citrate.

7. The method according to claim 1, wherein an acidity regulator is dissolved in the vegetable protein mixture prior to the step of applying a heat treatment to the emulsion, and the acidity regulator is selected from sodium bicarbonate, potassium bicarbonate, calcium bicarbonate, sodium dihydrogen phosphate, or disodium hydrogen phosphate.

8. The method according to claim 1, wherein the emulsifier is lecithin or modified lecithin, such as hydrolyzed sunflower lecithin.

9. The method according to claim 1, wherein the average particle size of the emulsion is 0.2 to 2 μm for d[3,2] and 0.7 to 4 μm for d[4,3] when measured using particle size analysis.

10. The method according to claim 1, wherein nitrogen or argon is added to the plant-based liquid before spray drying.

11. (i) the dry-fractionated plant protein is a soybean protein concentrate; (ii) sodium ascorbate is dissolved in the plant protein mixture before the step of applying heat treatment to the emulsion; (iii) an acidity regulator is dissolved in the plant protein mixture before the step of applying heat treatment to the emulsion, the acidity regulator being sodium bicarbonate; and (iv) a calcium citrate chelating agent is dissolved in the plant protein mixture before the step of applying heat treatment to the emulsion, the calcium citrate chelating agent being selected from citric acid, lemon juice, trisodium citrate or tripotassium citrate, preferably citric acid. The method according to any one of claims 1 to 10.

12. A plant-based creamer powder produced by the method according to claim 1.

13. The plant-based creamer powder according to claim 12, wherein the powder is a non-foaming plant-based creamer powder.

14. A beverage produced from the plant-based creamer powder according to claim 12 or 13.

15. The beverage according to claim 14, produced using a beverage preparation machine.

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