Food or beverage ingredient composition

Abstract

The present invention relates to a food or beverage ingredient produced from an enzymatically hydrolyzed cereal, and a method for producing such an ingredient by contacting a slurry of cereal bran with an enzyme composition comprising xylanase, α-amylase, β-glucanase, cellulase and endoprotease. The present invention also relates to a beverage creamer composition comprising the food or beverage ingredient of the present invention, and a method for producing the same.

Description

[Technical field]

[0001] The present invention relates to the field of food and beverage ingredients, in particular food or beverage ingredients made from hydrolyzed cereal bran, their production process and the use of such food ingredients.

[0002] [Background technology] Many food and beverage products contain a large amount of sugar, often in the form of glucose syrup. Glucose syrup may be undesirable for nutritional reasons, and it is desirable to replace glucose syrup with an ingredient that has a better nutritional profile while retaining taste, aroma, texture, and other properties to improve the nutritional profile. Glucose syrup not only contributes to the sweetness of many food and beverage products, but also to the texture and volume, and may also affect the processability during the manufacture of the food or beverage material. Synthetic sweeteners are often added in very small amounts and may contribute to the sweetness, but may reduce the product volume and bring different texture and processing characteristics to the product. There is a need for improved food ingredients to replace glucose syrup that contribute to the sweetness and improve the nutritional quality of the product, but also maintain a texture and volume similar to products sweetened with glucose syrup. One example of a food and beverage product is a beverage creamer that is used to add to beverages such as coffee and / or tea. Beverage creamers may be in powder form, for example, and glucose syrup may contribute to the volume of the powder and the mouthfeel that is obtained when the creamer is added to a beverage. Furthermore, powdered beverage creamers are usually produced by drying a liquid emulsion that contains the ingredients of the creamer product. It is important to dry the liquid composition in an efficient manner to obtain a free-flowing powder that dissolves easily when added to the intended beverage. It is desirable to completely or partially replace glucose syrup and improve the nutritional profile of such creamers, and therefore there is a need for food and beverage ingredients that can replace glucose syrup while maintaining sweetness, volume, efficient drying and final powder properties, and can improve the nutritional profile, for example by providing dietary fiber.

[0003] [Summary of the invention] The inventors have found that food and beverage ingredients, which can be produced by hydrolysis of cereal bran with a specific combination of enzymes, can be used in food and beverage products, for example in powdered creamer compositions, to replace glucose syrup and increase the dietary fiber content to improve the nutritional profile of the product. The present invention therefore relates to a food or beverage ingredient comprising 5% to 20% protein by dry matter weight, 0.1% to 15% fat by dry matter weight, 2% to 45% dietary fiber by dry matter weight, 5% to 35% sugar by dry matter weight and 70% to 94% total carbohydrate by dry matter weight, wherein said protein, fat, dietary fiber, sugar and total carbohydrate are derived from enzymatically hydrolyzed cereal bran. In further aspects, the present invention relates to a method for producing the food and beverage ingredient, a creamer composition and a method for producing the creamer composition.

[0004] [Mode for carrying out the invention] The cereal bran according to the invention may be the bran of any cereal. In a preferred embodiment, the cereal bran is selected from the group consisting of rice, oat, corn, wheat, maize, barley, rye and triticale bran, and combinations thereof.

[0005] Food ingredients or beverage ingredients By food ingredient or beverage ingredient is meant a composition suitable for addition to a food or beverage composition intended for consumption by humans and / or animals.

[0006] The present invention provides a food or beverage ingredient comprising proteins, fats, dietary fibre and sugars derived from enzymatically hydrolysed cereal bran. By enzymatically hydrolysed cereal bran is meant cereal bran that has been contacted with hydrolytic enzymes in order to hydrolyse the complex carbohydrates and proteins to obtain a composition having a desired content of fats, dietary fibre, sugars and total carbohydrates. In a preferred embodiment, the enzymatically hydrolysed cereal bran is cereal bran that has been contacted with an enzyme composition comprising xylanase, α-amylase, β-glucanase, cellulase and endoprotease.

[0007] The food or beverage raw material of the present invention contains 5% to 20% by dry weight, preferably 7% to 15% by dry weight, of protein derived from enzymatically hydrolyzed cereal bran. The food or beverage raw material of the present invention further contains 0.1% to 15% by dry weight, preferably 0.2% to 10% by dry weight, of fat derived from enzymatically hydrolyzed cereal bran. Furthermore, the food or beverage raw material of the present invention contains 2% to 45% by dry weight, preferably 3% to 15% by dry weight, of dietary fiber derived from enzymatically hydrolyzed cereal bran. In this specification, dietary fiber is used to refer to the portion of plant-derived food that is not decomposed by human digestive enzymes, and includes soluble dietary fiber and insoluble dietary fiber.

[0008] The food or beverage ingredient of the present invention comprises 5% to 35% by dry matter weight, preferably 10% to 30% by dry matter weight, of sugars derived from enzymatically hydrolyzed cereal bran. Sugars in this context means the total amount of monosaccharides and disaccharides. Furthermore, the food or beverage ingredient of the present invention comprises 70% to 94% by dry matter weight, preferably 70% to 92% by dry matter weight, more preferably 75% to 90% by dry matter weight, of total carbohydrates derived from enzymatically hydrolyzed cereal bran. Total carbohydrates means the total amount of carbohydrates, including dietary fiber and sugars (monosaccharides and disaccharides) and any other carbohydrates such as oligosaccharides and polysaccharides, e.g. starch.

[0009] In a preferred embodiment of the invention, the protein, fat, dietary fiber, sugars and total carbohydrates are derived from enzymatically hydrolyzed cereal bran selected from the group consisting of hydrolyzed rice, oat, corn, wheat, maize, barley, rye, millet, sorghum and triticale bran, and combinations thereof.

[0010] For use as a replacement for glucose syrup, the glass transition temperature of the food or beverage ingredient of the present invention is preferably similar to that of glucose syrup, for example to facilitate processing, e.g. drying, of the food or beverage product produced with said ingredient, e.g. beverage creamer. In a preferred embodiment, the glass transition temperature of the food or beverage ingredient of the present invention is 50°C to 70°C at a moisture content of 2% to 3% by weight.

[0011] Creamer Composition Creamer composition means a composition intended to be added to beverages or liquid food products, such as coffee, tea, bouillon and / or soup, and is usually used to impart color (e.g. whitening), texture, taste and / or aroma to beverages or liquid food products. Creamers are widely used as whitening agents and as texture / mouthfeel modifiers in hot and cold beverages, such as coffee, cocoa, tea, etc. Creamers are commonly used instead of milk or dairy cream. Creamers can provide a variety of flavors, whitening effects, mouthfeel, body, smoother texture, taste and / or aroma, and may be in liquid or powder form.

[0012] In one embodiment, the present invention relates to a creamer composition comprising 35% to 90% by dry matter weight of the food or beverage ingredient of the present invention, preferably 50% to 80% by dry matter weight of the food or beverage ingredient of the present invention, and 10% to 45% by dry matter weight of fat, preferably 20% to 40% by dry matter weight of fat. The fat may be any suitable fat, such as dairy fat, vegetable oil, or a combination thereof. The vegetable oil may be, for example, palm kernel oil, canola oil, soybean oil, sunflower oil, safflower oil, cottonseed oil, palm oil, corn oil, coconut oil, or a combination thereof.

[0013] The creamer compositions of the present invention may further comprise one or more emulsifiers and / or one or more buffering agents.

[0014] Emulsifiers include, for example, monoglycerides, diglycerides, acetylated monoglycerides, sorbitan trioleate, glycerol dioleate, sorbitan tristearate, propylene glycol monostearate, glycerol monooleate and glycerol monostearate, sorbitan monooleate, propylene glycol monolaurate, sorbitan monostearate, sodium stearoyl lactylate, calcium stearoyl lactylate, glycerol sorbitan monostearate ... The fatty acid esters may be selected from the group consisting of nopalmitate, monoglycerides, lecithin, diacetylated tartaric acid esters of lysolecithin, succinic acid esters of monoglycerides and / or diglycerides, monoglycerides and / or diglycerides, lecithin, lysolecithin, lactate esters of proteins and fatty acids, lecithin (e.g., soybean lecithin, canola lecithin, sunflower lecithin, and / or safflower lecithin), lysolecithin, sucrose esters of pectin, and combinations thereof.

[0015] Buffers can prevent undesirable creaming or precipitation of the creamer when added to a hot, acidic environment, such as coffee. The buffers can be, for example, monophosphates, diphosphates, sodium carbonate and bicarbonate, potassium carbonate and bicarbonate, or combinations thereof. Preferred buffers are salts such as potassium phosphate, dipotassium phosphate, potassium hydrophosphate, sodium bicarbonate, sodium citrate, sodium phosphate, disodium phosphate, sodium hydrophosphate, citric acid, and sodium tripolyphosphate. The buffers can be present, for example, in an amount of about 0.1% to about 3% of the creamer by dry matter weight.

[0016] The creamer composition according to the present invention may further comprise protein, for example in the range of 0.5% to 15%, such as 1.5% to 10%, for example 1.5% to 5% by dry matter weight. The protein may be any suitable protein, for example dairy proteins such as casein, caseinates and whey proteins; vegetable proteins such as soy, oat, rice and / or pea proteins; and / or combinations thereof. The protein in the composition may act as an emulsifier, provide texture and / or provide a whitening effect.

[0017] The creamer composition may also include hydrocolloid.Hydrophilic colloid can help improve the physical stability of the composition.Suitable hydrocolloids may be, for example, carrageenan, such as kappa carrageenan, iota carrageenan, and / or lambda carrageenan; starch, for example, modified starch; cellulose, for example, microcrystalline cellulose, methylcellulose, or carboxymethylcellulose; agar; gelatin; gellan (for example, high acyl, low acyl); guar gum; gum arabic; konjac (kojac); locust bean gum; pectin; sodium alginate; maltodextrin; tragacanth; xanthan; or combinations thereof.

[0018] The creamer compositions of the present invention (e.g., provided in a creamer component) may further comprise one or more additional ingredients, such as a flavorant, a sweetener, a colorant, an antioxidant (e.g., a lipid antioxidant), or a combination thereof.

[0019] In a preferred embodiment, the creamer composition according to the present invention is in the form of a powder, such as a spray-dried powder, roller-dried powder, freeze-dried powder, agglomerated powder, or any other suitable powder form, or a combination thereof. In a more preferred embodiment, the creamer composition according to the present invention is in the form of a spray-dried powder.

[0020] The method for producing a food ingredient or beverage ingredient of the present invention In a further aspect, the present invention relates to a method for producing the food ingredient or beverage ingredient of the present invention, comprising the steps of contacting a cereal bran slurry with an enzyme composition comprising xylanase, α-amylase, β-glucanase, cellulase and endoprotease, reacting the enzyme composition at 20°C to 70°C for 30 to 240 minutes, and removing fine particles from the enzyme-treated slurry to produce a liquid food ingredient.

[0021] Xylanases are understood to be enzymes having the enzymatic activity of the enzyme class EC 3.2.1.8, also called endo-1,4-β-xylanases, which catalyze the endohydrolysis of (1→4)-β-D-xylosidic bonds in xylans. Xylanases may have only xylanase activity or, in addition to xylanase activity, may also have one or more side activities, i.e. other enzymatic activities.

[0022] An α-amylase is understood to be one or more enzymes having an enzymatic activity of the enzyme class EC 3.2.1.1, which catalyzes the endohydrolysis of (1→4)-α-D-glucosidic bonds in polysaccharides containing three or more (1→4)-α-linked D-glucose units. The α-amylase according to the invention may have only α-amylase activity or may additionally have one or more side activities.

[0023] Cellulases are understood to be enzymes having enzymatic activity of the enzyme class EC 3.2.1.4, which catalyze the endohydrolysis of (1→4)-β-glucosidic bonds in cellulose, lichenin and cereal β-D-glucans, and can also hydrolyze 1,4-bonds in β-D-glucans that also contain 1,3-bonds. Cellulases may have only cellulase activity, or may have one or more side activities, i.e., other enzymatic activities, in addition to cellulase activity.

[0024] β-Glucanase is understood to be an enzyme having the enzymatic activity of the enzyme class EC 3.2.1.6, also called endo-1,3(4)-β-glucanase, which catalyzes the endo-type hydrolysis of (1→3)- or (1→4)-bonds in β-D-glucans, where the glucose residue involved in the hydrolysis is substituted at C-3 with its reducing group.

[0025] Endoproteases refer to proteases that cleave peptide bonds of non-terminal amino acids (i.e., intramolecularly) as opposed to exopeptidases, which cleave peptide bonds from the terminal portions of terminal amino acids, and are also called endopeptidases.

[0026] The EC (Enzyme Committee) number refers to the definition of enzyme activity and nomenclature established by the Nomenclature Committee of the International Union of Biochemistry and Molecular Biology.

[0027] By "enzyme composition" is understood a composition comprising one or more enzymes and having one or more enzymatic activities. The enzyme composition may come from any suitable source. It may be, for example, in the form of an extract of a microbial cell containing the desired enzymatic activity, or may be, for example, in the form of a mixture of extracts of two or more different microbial cells. The cell extract may be purified to remove undesired components, for example undesired enzymatic activities, and / or to increase the concentration of the desired enzyme. The enzyme composition may also be a mixture of purified enzymes, or a mixture of one or more cell extracts and one or more purified enzymes.

[0028] Suitable enzymes are, for example, from microbial sources (bacteria, fungi, yeasts), for example from the genera Aspergillus sp., Bacillus sp., Trichoderma sp., Cellulomonas sp., Clostridium sp., Penicillium sp., Fusarium sp., Saccharomyces sp., Solanum sp., Vibrio sp., Streptomyces sp., Lactobacillus sp., and / or Rhizopus sp. sp.); from animal sources, for example, from marine invertebrates (such as scallops), termites, insects, crayfish, protozoa, snails, and / or crustaceans; and / or from plant sources, for example, from seaweed, olives, and / or almonds.

[0029] According to the method of the invention, a slurry of cereal brand is contacted with the enzyme composition. The slurry may be provided by mixing cereal bran and water in any ratio suitable for enzymatic hydrolysis, for example in a bran to water ratio of 1:2 to 1:5. The slurry may be contacted with the enzyme composition in any suitable manner, for example by mixing a liquid or powdered enzyme composition with the slurry. The enzyme composition may be added as a combined composition or one or more enzymes may be added individually to the slurry, for example in powder or liquid form.

[0030] The enzyme composition is reacted with the slurry at 20°C-70°C for 30-240 minutes to hydrolyze the carbohydrates and proteins of the cereal bran to obtain the desired composition. The temperature may be changed during the enzymatic reaction, for example taking into account the different optimum temperatures of the individual enzymes of the composition. For example, the temperature may be changed stepwise, for example in three stages. In a preferred embodiment, the enzyme composition is reacted at a temperature of 45°C-55°C for 15-60 minutes, followed by 55°C-65°C for 30-120 minutes. In a more preferred embodiment, the enzyme composition is reacted at a temperature of 45°C-55°C for 15-60 minutes, followed by 55°C-65°C for 30-100 minutes, followed by 65-75°C for 15-60 minutes. The enzymatic reaction may be stopped when the desired composition is achieved, for example by inactivation of the enzyme, for example by heat treatment at any temperature and for any time suitable for inactivating the enzyme used, for example at 70°C-100°C for 5-60 minutes.

[0031] The fines are removed from the enzyme treated slurry to produce a liquid food ingredient. The fines may be, for example, unhydrolyzed residues of grain bran that are undesirable in the final food ingredient or beverage ingredient and are removed. The fines may be removed by any suitable method, for example, by filtration or centrifugation. The liquid food ingredient or beverage ingredient may be further concentrated by any suitable method, preferably by evaporation.

[0032] Method for producing creamer composition In still a further aspect, the present invention relates to a method for producing the creamer composition of the present invention, comprising the steps of contacting a cereal bran slurry with an enzyme composition comprising xylanase, α-amylase, β-glucanase, cellulase and endoprotease, reacting the enzyme composition at 20°C to 70°C for 30 minutes to 240 minutes, removing fines from the enzyme treated slurry to produce a liquid food ingredient, and mixing the liquid food ingredient with fat to produce the liquid creamer composition.

[0033] The first part of the process, including the production of a liquid food ingredient, is the same as the process for producing a food ingredient or beverage ingredient disclosed in the previous paragraph. The food ingredient or beverage ingredient thus produced is mixed with a fat to produce a creamer composition. The fat may be any suitable fat as disclosed above in connection with the creamer composition, and any further ingredients suitable for inclusion in the creamer composition as disclosed above may be further mixed into the creamer composition. The mixing of ingredients may be achieved by any suitable method known in the art. For example, the fat may be mixed into an aqueous suspension of one or more emulsifiers, one or more buffer salts, one or more hydrocolloids and / or one or more proteins to produce an oil-in-water emulsion. This emulsion may be mixed with the food ingredient or beverage ingredient of the present invention. This mixture may be further heat treated to ensure microbiological safety and / or homogenized to ensure good dispersion and stability.

[0034] In a preferred embodiment, the creamer composition is dried, for example by spray drying, roller drying, or freeze drying, to produce a powdered creamer composition, and in a more preferred embodiment, spray drying to produce a powdered creamer composition.

[0035] [Example] Example 1: Production of food or beverage ingredients Oat bran with 16.8% protein, 9.8% fat, 45.9% carbohydrate and 14.8% dietary fiber was used as substrate for hydrolysis. A slurry was prepared with a bran to water ratio of 1:3 and the following enzymes were added: 0.25% FoodPro CBL (β-glucanase, cellulase and xylanase), 0.075% NZ26210 (α-amylase) and 0.5% FoodPro Alkaline Protease (endoprotease). The pH was adjusted to 5.5 using hydrochloric acid (5M) and the slurry was kept at 50°C for 30 minutes. The temperature was then increased at 1°C / min to 60°C and then kept at 60°C for 60 minutes. It was then increased at 1°C / min to 68°C and kept at 68°C for 30 minutes. Finally, the temperature was increased to 80°C at 1°C / min and maintained at 80°C for 10 minutes. The reaction mixture was then passed through a filtration system with the following parameters: filter pressure 0.4 bar; percolation pressure 0.8 bar; precompression 0.6 bar; and final compression 0.8 bar. The wort was then transferred to a falling film evaporator at 4 bar air. The final solids content of the syrup was 70%-81% and the water activity was less than 0.8.

[0036] Rice bran syrup was prepared using a mixture containing rice bran and rice husk (3:1). A slurry was prepared with a bran / husk to water ratio of 1:3 and the following enzymes were added: 1% FoodPro CBL (β-glucanase, cellulase and xylanase), 0.8% NZ26210 (α-amylase) and 0.3% FoodPro Alkaline Protease (endoprotease). The pH was adjusted to 5.5 using hydrochloric acid (5M) and the slurry was held at 50°C for 30 minutes. The temperature was then increased at 1°C / min to 60°C and then held at 60°C for 60 minutes. It was then increased at 1°C / min to 68°C and held at 68°C for 30 minutes. Finally, it was increased at 1°C / min to 80°C and held at 80°C for 10 minutes. The reaction mixture was then passed through a filtration system with the following parameters: filter pressure 0.4 bar; percolation pressure 0.8 bar; precompression 0.6 bar; and final compression 0.8 bar. The wort was then transferred to a falling film evaporator at an air pressure of 4 bar. The final solids content of the syrup was 70%-81% and the water activity was less than 0.8.

[0037] Corn bran syrup was prepared using corn bran pellets. A slurry was prepared with a bran / hull to water ratio of 1:3 and the following enzymes were added: 1% Grindamyl H490 (xylanase), 1% NZ26210 (α-amylase), and 0.3% FAN Boost (endoprotease). The slurry was held at 50°C for 30 minutes. The temperature was then increased at 1°C / min to 60°C and then held at 60°C for 80 minutes. Finally, the temperature was increased at 1°C / min to 80°C and held at 80°C for 30 minutes. The reaction mixture was then passed through a filtration system with the following parameters: filter pressure 0.4 bar; percolation pressure 0.8 bar; precompression 0.6 bar; and final compression 0.8 bar. The wort was then transferred to a falling film evaporator at an air pressure of 4 bar. The final solids content of the syrup was 70%-81% and the water activity was less than 0.8.

[0038] Example 2 Chemical Composition Chemical composition (dry matter basis) of the hydrolyzed cereal bran (syrup) produced in Example 1

[0039] [Table 1]

[0040] Method used: Protein (N x 6.25) Kjeldahl method (PGEN_S) Official Methods and Recommended Practices of the American Oil Chemists' Society,Champaign,IL,Official Methods Ac 4-91 (2011). (Amendment Act)

[0041] Total dietary fiber (IDFM_S) Official Methods of Analysis, Method 2011.25, AOAC INTERNATIONAL (revised).

[0042] Fats by acid hydrolysis (FAT_AH_S) Food products that are not dairy, egg or cheese products Official Methods of Analysis of AOAC INTERNATIONAL(2005)18TH Ed.,AOAC,INTERNATIONAL,Gaithersburg,MD,USA, Official Laws 922.06 and 954.02 (as amended).

[0043] Sugar profile by ion chromatography (SGIC_2_S) Ellingson, D., Anderson, P., Berg, D., “Analytical Method for Sugar Profile in Pet Food and Animal Feeds by High- Performance Anion-Exchange Chromatography with Pulsed Amperometric Detection”, Journal of AOAC INTERNATIONAL 99(2):342-352(2016)(Amendment).

[0044] Carbohydrates (CHO) United States Department of Agriculture,”Energy Value of Foods”,Agriculture Handbook No.74, pp.2-11, (1973).

[0045] Moisture due to M100_T100 (M100T100_S) Official Methods of Analysis of AOAC INTERNATIONAL, 18th Ed., Methods 925.09 and 926.08, AOAC INTERNATIONAL, Gaithersburg, MD, USA (2005) (revised method).

[0046] Example 3 Powdered Creamer Composition Each of the food ingredients or beverage ingredients (cereal bran syrup) produced in Example 1 was used to prepare a beverage creamer composition.

[0047] The buffer salts were solubilized in water (0.7% citric acid and 1.5% sodium bicarbonate). Once solubilization was complete, milk proteins (1.89% sodium caseinate) were added until complete suspension (approximately 10 min). These steps were carried out under continuous stirring at 60°C-70°C. In parallel and separately, an oil phase was prepared, consisting of 30.15% palm kernel oil and 0.8% sunflower lecithin, under stirring at approximately 60°C-70°C. These two phases, the water phase and the oil phase, were added together. Bran syrup (64.96%) was incorporated (preheated at approximately 60°C). The concentrate had a total solids content of approximately 60%. The viscosity was measured as described. Before proceeding to the homogenization step, the concentrate was subjected to a heat treatment at 81°C for 25 seconds. The homogenization settings were 180 / 50 bar for the first / second stage. The heat treated and homogenized slurry was passed through a spray dryer to evaporate excess water until a powdered creamer with a moisture content of up to 3% was obtained. The glass transition temperature was measured as described. All percentages are by weight of dry matter excluding water (by total weight).

[0048] result The table below shows the results of creamer concentrate viscosity measured before drying for the creamers produced above and a reference creamer (HAKKE RheoWin, RS6000) produced similarly but using glucose syrup instead of the food or beverage ingredient of the invention. For good processing, the concentrate viscosity should not be so high as to prevent spraying, nor too low as to create excessive fines in the creamer powder which would result in processing problems and poor in-cup reconstitution. The table shows the results of concentrate viscosity versus shear rate for concentrates with similar total solids (TS). All are within the sprayable range of 30-100 mPa·s at 500-600 1 / s.

[0049] [Table 2]

[0050] The glass transition onset temperature of the final powder was measured. The results of Differential Scanning Calorimetry are shown in the table below. It shows that the product can be spray dried to obtain a powdered coffee creamer with syrup.

[0051] [Table 3]

[0052] The sensory properties were evaluated by a trained panel. The recipe was set at 22% pure soluble coffee and 68% creamer (without flavoring or modifiers). The creamers according to the invention were tested against a reference creamer made with glucose syrup. No significant off-notes were detected and all creamers had an acceptable sensory profile.

Claims

1. A food ingredient or beverage ingredient, 5-20% protein by dry weight, 0.1-15% fat by dry matter weight; 2-45% dietary fiber by dry matter weight, 5-35% sugar by dry weight; 70-94% total carbohydrate by dry matter weight; The protein, fat, dietary fiber, sugar and total carbohydrate are derived from enzymatically hydrolyzed cereal bran. Food or beverage ingredients.

2. 2. The food or beverage ingredient of claim 1, wherein the protein, fat, dietary fiber, sugars and total carbohydrates are derived from enzymatically hydrolyzed cereal bran selected from the group consisting of enzymatically hydrolyzed rice, oat, corn, wheat, maize, barley, rye, millet, sorghum and triticale bran, and combinations thereof.

3. 35 to 90% by dry matter weight of the food or beverage ingredient according to claim 1; 10-45% fat by dry weight; 1. A creamer composition comprising:

4. 4. The creamer composition of claim 3, further comprising one or more emulsifiers and / or one or more buffer salts.

5. 4. The creamer composition of claim 3 in the form of a spray-dried powder.

6. contacting a slurry of cereal bran with an enzyme composition comprising xylanase, α-amylase, β-glucanase, cellulase and endoprotease; reacting the enzyme composition at 20 to 70° C. for 30 to 240 minutes; removing particulates from the enzyme-treated slurry to produce a liquid food or beverage ingredient; 2. A method for producing the food or beverage ingredient of claim 1, comprising:

7. 7. The method of claim 6, further comprising the step of concentrating the liquid food or beverage ingredient.

8. The method of claim 7, wherein the concentration is performed by evaporation.

9. contacting a slurry of cereal bran with an enzyme composition comprising xylanase, α-amylase, β-glucanase, cellulase and endoprotease; reacting the enzyme composition at 20 to 70° C. for 30 to 240 minutes; removing particulates from the enzyme-treated slurry to produce a liquid food or beverage ingredient; mixing said liquid food ingredient with fat to produce a liquid creamer composition; A method for producing a creamer composition according to any one of claims 3 to 5, comprising:

10. 10. The method of claim 9, further comprising the step of concentrating the liquid food ingredient prior to mixing with fat.

11. The method of claim 10, wherein the concentration is performed by evaporation.

12. 10. The method of claim 9, wherein the liquid creamer composition is dried to produce a powdered creamer composition.