Creamer Composition

Abstract

The present invention relates to creamer compositions, particularly creamers comprising hydrolyzed barley, and methods for making the creamers.

Description

[Technical field]

[0001] The present invention relates to creamer compositions, particularly creamers comprising hydrolyzed barley, and methods for making the creamers.

[0002] [Background technology] Beverage creamers are added to beverages such as coffee and tea. Many creamers contain a large amount of sugar, often in the form of glucose syrup (sometimes known as starch syrup). Glucose syrup may be undesirable for nutritional reasons, and in order to improve the nutritional profile, it is desirable to replace glucose syrup with ingredients that have a better nutritional profile while retaining the taste, aroma, texture, and other properties.

[0003] The beverage creamer may be in powder form, for example, and the glucose syrup may contribute to the bulk of the powder as well as the mouthfeel that is obtained when the powdered creamer is added to a beverage. Furthermore, powdered beverage creamers are typically produced by drying a liquid emulsion that includes 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.

[0004] 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. Artificial sweeteners are often added in very small amounts and can contribute sweetness, but can also reduce product volume and provide different texture and processing characteristics to the product.

[0005] Any reference to a prior art document in this specification should not be considered as an admission that such prior art is well known or forms part of the common general understanding in the art. As used herein, the words "comprises," "comprising," and similar words should not be construed in an exclusive or exhaustive sense. In other words, they are intended to mean "including, but not limited to."

[0006] [Summary of the Invention] It is an object of the present invention to improve upon the current state of the art and to provide an improved solution to overcome at least some of the above mentioned disadvantages, or at least to provide a useful alternative.

[0007] The object of the invention is achieved by the subject matter of the independent claims. The dependent claims develop the idea of ​​the invention further.

[0008] The inventors have surprisingly found that by replacing glucose syrup with hydrolyzed barley it is possible to obtain a powdered creamer which is stable when added to a beverage and has good organoleptic properties and whiteness imparting ability.The present invention therefore provides in a first aspect a creamer composition comprising 10-55% by weight of vegetable oil and / or milk fat, 0.1-4% by weight of a buffering agent and 15-70% by weight of hydrolyzed barley solids, the total amount of maltose being 2%-12% by weight of the creamer composition and the total amount of maltotriose being 2%-12% by weight of the creamer composition, all weight percentages being on a dry basis.

[0009] In a second aspect, the present invention relates to a method for producing a creamer composition of the present invention, comprising the steps of: a) suspending barley in an aqueous liquid to produce a slurry; b) hydrolyzing the slurry of step a) with α-amylase; c) removing fines from the slurry after step b) to obtain a wort; and d) combining the wort obtained in step c) with a buffer, a vegetable oil and / or a milk fat to obtain a creamer. [Brief description of the drawings]

[0010] [Figure 1] FIG. 1 shows a plot of concentrate viscosity in mPa.s (y-axis) at 70° C. against shear rate in s (x-axis) for a creamer concentrate of the present invention (A) and a reference creamer concentrate made with glucose syrup (Reference).

[0011] [Mode for carrying out the invention] The present invention therefore relates in part to a creamer composition comprising 10-55% by weight (such as 25-55%, further such as 25-40%) vegetable oil and / or milk fat, 0.1-4% by weight buffering agent, and 15-70% by weight hydrolyzed barley solids, wherein the total amount of maltose is from 2% to 12% by weight of the creamer composition and the total amount of maltotriose is from 2% to 12% by weight of the creamer composition, all weight percentages being on a dry basis.

[0012] All weight percentages herein are given on a dry weight basis unless otherwise stated.

[0013] 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 powder or liquid form.

[0014] The creamer composition may be a beverage creamer composition. There are three main types of beverage creamers: so-called "non-dairy" creamers, filled dairy creamers, and plant-based or vegan creamers. The creamer composition according to the present invention may be in the form of a powder or liquid.

[0015] The vegetable oil according to the present invention may be any oil derived from plant or algal material and suitable for human consumption. The vegetable oil may be selected from the group consisting of coconut oil, soybean oil, rapeseed oil, sunflower oil, canola oil, safflower oil, palm oil, palm kernel oil, algae oil, cottonseed oil, corn oil, olive oil, and combinations thereof. Preferred vegetable oils are coconut oil, palm kernel oil or olein, soybean oil, e.g. high oleic-low linolenic soybean oil, sunflower oil, e.g. high oleic sunflower oil, algae oil, rice bran oil, almond oil, nut-derived oil, canola oil, safflower oil, cottonseed oil, and corn oil, and any combinations thereof, as blends or interesterifications. The oil may be in hydrogenated or non-hydrogenated form. The vegetable oil may be in any suitable form, for example refined as an oil or in the form of a plant raw material comprising the oil and other compounds such as carbohydrates and / or proteins (for example in the form of flour such as rice flour, corn flour, tapioca flour or oat flour, or crushed or ground plant parts such as nuts, almonds, soybeans, oats, quinoa, hemp and peas, and any combination thereof). The vegetable oil may be present in the creamer composition in an amount of 10-55% by weight, such as 12-50% by weight, for example 20-45% by weight, further for example 25-40% by weight.

[0016] Buffers prevent undesirable creaming or precipitation of the creamer when added to a hot, acidic environment, such as coffee. 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. Buffers may be present, for example, in an amount of about 0.2 to about 3% of the creamer by dry weight.

[0017] The buffer may comprise 0.5-2.5% by weight sodium bicarbonate and the buffer may comprise 0.4-1.5% by weight citric acid. For example, the buffer may comprise 0.5-2.5% by weight sodium bicarbonate and 0.4-1.5% by weight citric acid. The sodium bicarbonate may be in the form of baking soda. The citric acid may be provided in the form of a citrus juice, for example lemon juice.

[0018] By hydrolyzed barley solids is meant barley that has been subjected to enzymatic hydrolysis by carbohydrate degrading enzymes, for example by α-amylase. The hydrolysis may be carried out by the use of purified enzymes and / or enzyme preparations or may be carried out using endogenous enzymes of the barley malt, for example as in conventional mashing processes, or may be a combination of the use of endogenous and added enzymes. The enzyme preparations used may comprise, for example, α-amylase, cellulase, xylanase, β-glucanase, pullulanase, proteinase and / or lipase. An example of a suitable commercially available enzyme preparation is Ondea® ProA (Novozymes A / S, Denmark).

[0019] The creamer composition of the present invention may comprise 40-70% by weight of hydrolyzed barley solids. The creamer composition of the present invention may comprise 15-25% by weight of hydrolyzed barley solids. The creamer composition of the present invention may comprise 6-12% by weight of total maltose. The creamer composition of the present invention may comprise 6-12% by weight of total maltotriose. The creamer composition of the present invention may comprise 2-4% by weight of total maltose. The creamer composition of the present invention may comprise 2-4% by weight of total maltotriose. Maltose is a disaccharide consisting of two glucose molecules linked by an α-1,4 glycosidic bond. Maltotriose is a trisaccharide consisting of three glucose molecules linked by an α-1,4 glycosidic bond.

[0020] The creamer of the present invention may be a so-called "non-dairy creamer". Such creamers do not contain milk per se, but typically contain a caseinate, e.g., a salt of caseinate. In one embodiment, the creamer composition of the present invention comprises 1-6% by weight, on a dry basis, of a caseinate, e.g., a caseinate in the form of a salt of caseinate, such as sodium caseinate or calcium caseinate.

[0021] The creamer composition may comprise milk fat, for example 5-30% by weight of milk fat, which may be added as is or may be part of another ingredient such as dairy powder.

[0022] In one embodiment, the creamer composition comprises 15-30% non-fat milk solids by weight.

[0023] The creamer composition of the present invention may be a filled-dairy creamer. Filled-dairy products contain dairy ingredients and are blended or formulated with fats or oils other than dairy fat.

[0024] The creamer composition of the present invention may be a vegan creamer that does not contain raw materials of animal origin. In one embodiment, the creamer composition further comprises 0.5-8% by weight of vegetable protein, such as 1.5-6% by weight of vegetable protein, such as 2-4% by weight of vegetable protein. The vegetable protein according to the present invention may be any protein from a plant material suitable for human consumption. Preferred vegetable proteins are soy protein, rice protein, pea protein, chickpea protein, potato protein, canola protein, hemp protein, oat protein, flaxseed protein, faba bean protein, lentil protein, and combinations thereof. The protein may be hydrolyzed. The protein may be in any suitable form, for example in a purified form (e.g. as a protein isolate or protein powder) or in the form of a plant component comprising the protein and other compounds such as carbohydrates and / or oils (e.g. in the form of a flour such as rice flour, corn flour, tapioca flour or oat flour, or crushed or ground plant parts such as nuts, almonds, soy, oats, quinoa, hemp, and peas and any combination thereof).

[0025] The creamer composition of the present invention may comprise isomalto-oligosaccharides. Isomalto-oligosaccharides are a type of short-chain carbohydrate, some of which are resistant to digestion in the human intestine and may have a prebiotic effect and a low glycemic index. In one embodiment, the creamer composition comprises isomaltose, isomaltotriose and panose in a total amount of 0.1% to 5% by weight, for example 0.5 to 2% by weight.

[0026] The creamer compositions of the present invention may include one or more emulsifiers, such as 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, sorbitan sorbitan monostearate, sorbitan sorbitan monolaurate, sorbitan sorbitan monostearate, sodium stearoyl lactylate, calcium stearoyl lactylate, glycerol sorbitan monolaurate, sorbitan sorbitan monolaurate, sodium stearoyl lactylate, calcium stearoyl lactylate, glycerol sorbitan monolaurate, sodium stearoyl lactylate, calcium ... The emulsifier may be selected from the group consisting of glyceryl monopalmitate, 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., soy lecithin, canola lecithin, sunflower lecithin, and / or safflower lecithin), sucrose esters of lysolecithin, and combinations thereof. The emulsifier may be present at a level of 0.1 to 1.5% by weight (e.g., 0.2 to 0.8% by weight). The emulsifier may be lecithin.

[0027] The creamer composition may include a hydrocolloid. The hydrocolloid may 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, such as modified starch; cellulose, such as microcrystalline cellulose, methylcellulose, or carboxymethylcellulose; agar-agar; gelatin; gellan (e.g., high acyl, low acyl); guar gum; gum arabic; kojac; locust bean gum; pectin; sodium alginate; maltodextrin; tragacanth; xanthan; or combinations thereof. The hydrocolloid may be present at a level of 0.1 to 5% by weight (e.g., 0.5 to 3% by weight).

[0028] The creamer composition may also include a whitener, for example calcium carbonate. The whitener may be present at 1-6% by weight.

[0029] The creamer composition may be in the form of a powder, for example a spray-dried powder, a roller-dried powder, a freeze-dried powder, a weakly agglomerated powder, or any other suitable powder form, or a combination thereof. In one embodiment, the creamer composition according to the present invention is in the form of a spray-dried powder. The creamer may be mixed with other ingredients, for example, the creamer may be combined with soluble coffee and a foaming agent to form a foaming coffee mix. In a further aspect, the present invention relates to a method for producing a creamer composition of the present invention, the method comprising the steps of: a) suspending barley (e.g., green barley) in an aqueous liquid to produce a slurry; b) hydrolyzing the slurry of step a) with α-amylase; c) removing fine particles from the slurry after step b) to obtain wort; d) combining the wort obtained in step c) with a buffer, vegetable oil and / or milk fat to obtain a creamer; Includes.

[0030] The barley used in the process of the invention may be in the form of, for example, green barley and / or barley malt. The green barley or barley malt may be treated in any suitable manner to facilitate hydrolysis, typically the green barley or barley malt is milled or ground to increase surface area and facilitate access of the α-amylase to the substrate. The barley to be hydrolyzed may be combined with one or more adjuncts, such as, for example, tapioca, cassava, maize or rice starch, and the slurry to be hydrolyzed by the α-amylase may, for example, comprise 30-70% adjunct by dry weight, for example 30-70% tapioca starch.

[0031] The barley slurry is hydrolyzed with α-amylase. Hydrolysis of the barley slurry can be carried out by adding α-amylase to the slurry, for example in the form of pure α-amylase or in the form of an enzyme preparation containing α-amylase. Hydrolysis of the barley slurry can also be carried out by using barley malt in the slurry. Barley malt contains other carbohydrate degrading enzymes in addition to endogenous α-amylase, which catalyze the hydrolysis of carbohydrates of the barley malt in the slurry. The hydrolysis converts the starch contained in the barley into low molecular weight carbohydrates and sugars, such as glucose, fructose, maltose and maltotriose.

[0032] If the α-amylase is added as an enzyme preparation, the enzyme preparation may comprise further enzyme activities, such as cellulase, xylanase, β-glucanase, pullulanase, proteinase and / or lipase. The pH of the barley may be adjusted prior to contacting with the enzyme preparation comprising α-amylase, e.g. the pH may be lowered, e.g. to a pH in the range of pH 4.8 to 5.1. The pH adjustment may be carried out in any suitable manner, e.g. by addition of a base, e.g. sodium hydroxide and / or calcium chloride.

[0033] Barley malt is barley grain that has undergone a germination step to form endogenous enzymes, including α-amylase. These enzymes are capable of breaking down high molecular weight substances, such as starch, proteins, and fats, into low molecular weight substances, such as sugars, mainly including glucose, fructose, maltose, and maltotriose, amino acids, and fatty acids. When used, barley malt may be treated in any suitable manner to induce hydrolysis. Hydrolysis of barley malt, also known as "mashing", is a known process used, for example, in brewing and the production of malt extracts.

[0034] In one embodiment, hydrolysis of the slurry with α-amylase is carried out at 45-80° C. (eg, 50-60° C.) for a time sufficient to allow hydrolysis, such as 15-90 minutes (eg, 20-60 minutes).

[0035] Fines, such as spent grain, are removed from the slurry to produce wort. Fines may be removed by any suitable method, such as by filtration or centrifugation. The wort may be concentrated, for example, by evaporation and / or filtration, and further dried, for example, by spray drying or roller drying.

[0036] The wort is combined with a buffer, vegetable oil and / or milk fat to obtain a creamer. The mixing of ingredients may be accomplished by any suitable method known in the art. For example, the oil may be mixed into an aqueous suspension of one or more buffer salts along with other optional ingredients, such as 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.

[0037] If the final product is a liquid creamer, the water content of the final mixture may be adjusted in any suitable manner, for example by the addition or removal of water, to obtain the final desired solids content. The product may be heat treated to improve shelf stability, for example by pasteurization, UHT treatment or sterilization, and packaged in a suitable container.

[0038] If the final product is a creamer powder, the ingredients may for example be in powder form, may be dry mixed, some or all of the ingredients may be mixed in an aqueous solution / suspension and then dried to a powder, or some or all of the ingredient powders may be, for example, co-agglomerated to produce a powder with improved solubility. The ingredients may be homogenized and heat treated before being dried (e.g. spray dried).

[0039] In one embodiment, the hydrolysis in step b) is carried out in the presence of one or more further enzymes selected from the group consisting of cellulases, xylanases, β-glucanases, pullulanases, proteinases and lipases.

[0040] Alpha-amylase is understood to be one or more enzymes having an enzyme activity of 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. Alpha-amylases according to the present invention may have only α-amylase activity or may further have one or more side activities. 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.

[0041] Xylanases are understood to be enzymes having the enzymatic activity of the enzyme classification 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 secondary activities, i.e. other enzymatic activities.

[0042] Cellulases are enzymes having the enzymatic activity of EC 3.2.1.4, which catalyze the endohydrolysis of (1→4)-β-glucosidic bonds in cellulose, lichenin, and cereal β-D-glucans, and are understood to be capable of hydrolyzing 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 secondary activities, i.e., other enzymatic activities, in addition to cellulase activity.

[0043] β-Glucanase is an enzyme having the enzymatic activity of EC 3.2.1.6, also called endo-1,3(4)-β-glucanase, which is understood to catalyze the endo-type hydrolysis of (1→3)- or (1→4)-bonds in β-D-glucans, when the glucose residue whose reducing group is involved in the bond to be hydrolyzed is substituted at C-3.

[0044] 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.

[0045] The enzyme may be from any suitable source. It may be, for example, in the form of an extract of a microbial cell containing the desired enzyme activity, or it 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 enzyme activity, and / or to enrich the concentration of the desired enzyme.

[0046] In one embodiment, transglucosidase is added to the hydrolyzed slurry of step b) or the wort of step c) and allowed to act. The transglucosidase catalyzes the production of isomaltooligosaccharides and glucose. This is beneficial because isomaltooligosaccharides are a type of short-chain carbohydrate, some of which are resistant to digestion in the human intestine and may have a prebiotic effect and a low glycemic index. Any suitable transglucosidase may be used, such as, for example, a transglucosidase from Aspergillus niger, such as, for example, Transglucosidase L "Amano" (Amano Enzyme Co., Ltd., Japan). The addition may be carried out at any suitable temperature and for any suitable time, taking into account the properties of the transglucosidase. The addition of transglucosidase to the slurry may be carried out 10 to 60 minutes after starting the hydrolysis with α-amylase.

[0047] Transglucosidase, also called α-glucosidase, is one or more enzymes having the enzymatic activity of EC 3.2.1.20, which is understood to catalyze the hydrolysis of (1→4)-linked α-D-glucose residues at the non-reducing end and the associated release of α-D-glucose. The transglucosidase according to the present invention may have only transglucosidase activity or may further have one or more secondary activities. In particular, the transglucosidase according to the present invention has the activity of EC 2.4.1.24, which catalyzes the transfer of α-D-glucosyl residues in (1→4)-α-D-glucan to a primary hydroxyl group of glucose that is free or incorporated in (1→4)-α-D-glucan, for example producing isomaltose from D-glucose and panose from maltose. In a preferred embodiment of the invention, the transglucosidase has activity of both enzyme classification EC 3.2.1.20 and enzyme classification EC 2.4.1.24.

[0048] After hydrolysis of the slurry with α-amylase and optional action of transglucosidase has proceeded to the desired extent, the enzymatic reaction may be stopped, for example, by inactivating the enzymes, hi one embodiment, the temperature of the slurry is increased to 70-95°C, for example 86-92°C, to inactivate the enzymes.

[0049] In one embodiment, no transglucosidase is used, e.g., no transglucosidase is added to the hydrolyzed slurry of step b).If no transglucosidase is used, the creamer composition will have low levels of isomaltooligosaccharides, e.g., isomaltotriose and panose.In one embodiment, the creamer composition has less than 2% by weight of isomaltotriose, e.g., less than 1% by weight of isomaltotriose.In one embodiment, the creamer composition has less than 2% by weight of isomaltose, isomaltotriose and panose.

[0050] In one embodiment, a starch hydrolysate adjunct is added to the wort produced in step c). The starch hydrolysate adjunct may be a hydrolysis product of a starch-containing substrate selected from the group consisting of tapioca, oats, corn, rice, wheat, maize, rye, sorghum, triticale, sesame, quinoa, buckwheat, spelt, amaranth, pearl millet, and combinations thereof. For example, the starch hydrolysate adjunct may be hydrolyzed tapioca, cassava, maize, or rice. The starch-containing substrate may be hydrolyzed using α-amylase. The starch hydrolysate adjunct may be added to the wort in an adjunct to wort ratio of 1:0.4 to 1:2.5 on a solids weight basis.

[0051] In one embodiment, the wort produced in step c) optionally containing a starch hydrolysate adjunct is evaporated to a total solids content of 70% to 90% before being combined in step d).

[0052] In one embodiment, the wort and optional starch hydrolysate co-ingredients constitute 15-70% by weight of the dry solids of the creamer obtained in step d).

[0053] Those skilled in the art will understand that all features of the invention disclosed herein can be freely combined. In particular, features described for the product of the invention can be combined with the method of the invention, and vice versa. Furthermore, features described for different embodiments of the invention can be combined. Where known equivalents exist for specific features, such equivalents are incorporated herein as if specifically mentioned.

[0054] Further advantages and features of the invention are apparent from the drawings and non-limiting examples. [Example] Example 1: A slurry of barley grist in water was prepared and heated to 45-60°C and an enzyme preparation (Ondea® ProA, Novozymes A / S, Denmark) containing α-amylase, pullulanase, cellulase, xylanase, protease and lipase was added and allowed to react. The temperature was then increased to 90°C to inactivate the enzymes and the slurry was filtered through a filter press to remove the spent grain and produce wort. The wort was mixed with an equal weight of hydrolyzed tapioca starch.

[0055] This wort was used to make a creamer having the composition shown in the table below. Vegetable oil and lecithin were emulsified in an aqueous mixture of sodium caseinate citrate and sodium bicarbonate to which was added the wort and hydrolyzed tapioca starch. The creamer was homogenized to form a creamer concentrate and then spray dried to form a creamer powder.

[0056] A reference creamer was produced in the same manner and with the same composition, except that glucose syrup was used instead of the mixture of wort and hydrolyzed tapioca starch.

[0057] [Table 1]

[0058] Analytical measurements are shown in the table below: Glass transition temperature was measured by differential scanning calorimetry (Mettler Toledo DSC3). Water activity was measured with a Decagon AquaLab 4TE.

[0059] [Table 2]

[0060] The creamer concentrates were found to behave in a very similar manner during processing and had comparable viscosities (Figure 1). Viscosity was measured with a Haake Rheostress 6000 instrument using parallel plates (plate / plate) with a diameter of 60 mm and a measuring gap of 1 mm.

[0061] The product powder and the reference powder were reconstituted and tested by a sensory panel and found to have similar sweetness, taste and texture.

Claims

1. 1. A creamer composition comprising: 10 to 55% by weight of vegetable oil and / or milk fat; 0.1 to 4 wt. % of a buffering agent; 15 to 70 wt. % hydrolyzed barley solids; Including, the total amount of maltose is from 2% to 12% by weight of the creamer composition, and the total amount of maltotriose is from 2% to 12% by weight of the creamer composition; All weight percentages are on a dry basis. Creamer composition.

2. 10. The creamer composition of claim 1, further comprising 1 to 6% by weight of caseinate.

3. 10. The creamer composition of claim 1, further comprising 15 to 30% by weight non-fat milk solids.

4. 10. The creamer composition of claim 1, further comprising 0.5 to 4% by weight of vegetable protein.

5. 10. The creamer composition of claim 1, further comprising one or more emulsifiers.

6. The creamer composition of claim 1 , wherein the creamer composition is in powder form.

7. A method for producing a creamer composition according to any one of claims 1 to 6, comprising the steps of: a) suspending barley in an aqueous liquid to produce a slurry; b) hydrolyzing the slurry of step a) with α-amylase; c) removing fine particles from the slurry after step b) to obtain wort; d) combining the wort obtained in step c) with a buffer, vegetable oil and / or milk fat to obtain a creamer; A method comprising:

8. 8. The method of claim 7, wherein the hydrolysis in step b) is carried out in the presence of one or more further enzymes selected from the group consisting of cellulases, xylanases, β-glucanases, pullulanases, proteinases and lipases.

9. The method according to claim 7, wherein a transglucosidase is added to the hydrolysis slurry in step b) or the wort in step c) and allowed to act.

10. 8. The method of claim 7, wherein a starch hydrolysate adjunct ingredient is added to the wort produced by step c).

11. 11. The method of claim 10, wherein the starch hydrolysate auxiliary ingredient is hydrolyzed tapioca, cassava, corn, or rice.

12. 11. The method of claim 10, wherein the starch hydrolysate adjunct ingredient is added to the wort at an adjunct ingredient to wort ratio of 1:0.4 to 1:2.5 by weight solids.

13. 8. The method of claim 7, wherein the temperature of the slurry is increased to 70-95°C after step b) to inactivate the enzyme.

14. 8. The method of claim 7, wherein the wort produced in step c), optionally containing a starch hydrolysate adjunct, is evaporated to a total solids content of 70% to 90% before being combined in step d).

15. 8. The method of claim 7, wherein the wort and optional starch hydrolysate adjunct component constitute 15 to 70% by weight of the dry solids of the creamer obtained in step d).

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