Aerated creamer, packaged ready-to-use aerated creamer, and methods of making and using the creamer

Abstract

The aerated creamer contains a lipid selected from the group consisting of coconut oil, hydrogenated vegetable oil, hydrogenated palm oil, and a combination of saturated and liquid fats; a first emulsifier selected from the group consisting of diacetyl tartaric acid esters of monodiglycerides (DATEM), monoglycerides, diglycerides, lecithin, and mixtures thereof; a second emulsifier selected from the group consisting of polyoxyethylene-20 sorbitan monooleate (polysorbate 80), lactic acid esters of mono- and diglycerides (LACTEM), and mixtures thereof; and a stabilizer blend including cellulose and kappa-carrageenan. The aerated creamer has an overrun of 105 to 135%. A method for producing a foamed beverage includes adding the aerated creamer to iced coffee or hot coffee.

Description

[Technical Field]

[0001] CROSS-REFERENCE TO RELATED APPLICATIONS

[0001] This application claims priority to U.S. Provisional Patent Application No. 63 / 434,552, filed December 22, 2022, the entire contents of which are incorporated herein by reference.

[0002] [Background technology] This disclosure relates generally to aerated creamers, packaged ready-to-use aerated creamers, and methods of making and using the same. More specifically, this disclosure relates to aerated creamers that are shelf-stable with refrigeration for at least three months and that can be scooped from a container and placed on top of a cold or hot beverage, such as coffee, to float on the beverage.

[0003] Creamers are widely used as whitening agents in hot and cold beverages, such as coffee, cocoa, malt drinks, and tea. Creamers are commonly used in place of milk or cream and can typically be in liquid or powder form. Creamers can have a variety of different flavors and can provide mouthfeel, whitening, body, and smooth texture.

[0004]

[0004] Consumers enjoy freshly foamed "milk" poured over hot or cold beverages. The "milk" may be a typical dairy milk, but may also be a plant-based milk such as almond milk or soy milk. Foamed milk is preferred for its satisfying texture and / or mouthfeel. However, this texture is highly dependent on the gas distribution characteristics of the foamed milk, such as the size and distribution of the air bubbles, and the source of the air bubbles. Freshly foamed milk is generally prepared using an electric frother or steam wand, and such milk has a foam that collapses within minutes. Such a foam is not suitable for a portable packaged beverage product with a long shelf life.

[0005]

[0005] In recent years, packaged liquid creamers have gained popularity. However, to avoid biological spoilage, packaged liquid creamers are typically heat-treated by manufacturers, which can significantly affect stability and cause gelation, syneresis, and other undesirable physical changes during shelf life. Furthermore, liquid creamers may not produce a strong, stable foam when processed with an electric whisk, steam wand, or other similar tools.

[0006] Creamers can be packaged in pressurized cans with a propellant gas, such as nitrous oxide, that produces a foam when the liquid creamer passes through a dispensing nozzle. Typically, the foam is stabilized by fat globules, similar to whipped cream. However, pressurized cans are heavy and relatively expensive.

[0007] [Summary of the Invention] To the inventors' knowledge, whipped or foamed toppings for coffee are only sold in frozen or aerosol cans, and at the time of this disclosure, there was no refrigerated, ready-to-use foamed or whipped topping packaged in a tub with a shelf life of at least three months. The present disclosure provides a creamer that is high in saturated fat and contains a blend of proteins, emulsifiers, and stabilizers optimized to create a whipable emulsion. The emulsion is aerated to create a whipped creamer that can be packaged in a container, e.g., a 16-ounce plastic tub, and refrigerated; the packaged aerated creamer can be stable for a shelf life of at least three months without significant breakdown of the creamer's whipped structure.

[0008]

[0008] Without being bound by any theory, the inventors believe that a particular combination of a saturated fat that is solid at room temperature, such as coconut oil; a relatively high concentration of saturated fat in the creamer; a ratio of emulsifier to oil; a particular ratio of emulsifiers to each other; and a concentration of stabilizer results in a whipable creamer that can be skimmed and that maintains its viscosity and texture over time when stored refrigerated and has the ability to float on a beverage, such as hot or cold coffee.

[0009]

[0009] Further in this regard, the inventors believe that the hydrophobic / lipophilic balance of the emulsifiers is noteworthy in that the combination of diacetyl tartaric acid esters of mono-diglycerides (DATEM) and polyoxyethylene-20 sorbitan monooleate (polysorbate 80) can exert a stabilizing and destabilizing effect in oil-in-water emulsions, such that fat globules in the partially crystallized creamer can partially coalesce when whipped, stabilizing air bubbles in the final structure.

[0010]

[0010] Thus, an advantage of one or more embodiments of the present disclosure is an entirely new product form of creamer.

[0011]

[0011] Another advantage of one or more embodiments of the present disclosure is that it is a ready-to-use aerated creamer that has a longer shelf life than conventional aerated creamers, does not require refrigeration, and can be dissolved in hot or iced coffee for consumption.

[0012] Yet another advantage of one or more embodiments according to the present disclosure is an aerated creamer that does not require aerosol cans or complicated equipment for production.

[0013]

[0013] Additional features and advantages are described herein, or will be apparent from the following detailed description and drawings. [Brief explanation of the drawings]

[0014] [Figure 1] FIG. 1 shows a side perspective view of one embodiment of an aerated creamer provided by the present disclosure. [Figure 2] 1 is a table showing a non-limiting example formulation of one embodiment of an aerated creamer provided by the present disclosure. [Figure 3] 1 is a graph showing the results of an experimental example disclosed herein. [Figure 4] 1 is a graph showing the results of a larger study disclosed herein.

[0015] [Mode for Carrying Out the Invention]

[0018] As used in this disclosure and the appended claims, the singular forms "a," "an," and "the" include plural referents unless the context dictates otherwise. Thus, for example, reference to "an emulsifier" or "the emulsifier" includes one emulsifier, but also two or more emulsifiers.

[0016]

[0019] The terms "comprise," "comprises," and "comprising" should be construed as inclusive rather than exclusive. Similarly, the terms "include," "including," and "or" should all be construed as inclusive unless such a construction is clearly prevented from occurring by the context.

[0017]

[0020] However, devices and apparatuses disclosed herein may lack any element not specifically disclosed. Accordingly, disclosure of an embodiment using the term "comprising" includes disclosure of embodiments "consisting essentially of" the specified components, and embodiments "consisting of" the specified components. Similarly, methods disclosed herein may lack any step not specifically disclosed herein. Accordingly, disclosure of an embodiment using the term "comprising" includes disclosure of embodiments "essentially consisting of" the specified steps, and embodiments "consisting of" the specified steps. Furthermore, disclosure of any component or step encompasses disclosure of embodiments in which the component or step is absent.

[0018]

[0021] The term "and / or" when used in the context of "X and / or Y" should be interpreted as "X" or "Y" or "X and Y." "At least one of X or Y" should be interpreted similarly. For example, "milk protein and / or milk substitute" and "at least one milk protein or milk substitute" are disclosures of "milk protein without milk substitute," "milk substitute without milk protein," and "both milk protein and milk substitute." As used herein, the terms "examples" and "such as," especially when followed by a list of terms, are merely exemplary and descriptive and should not be considered exclusive or inclusive. Unless otherwise stated, any embodiment disclosed herein can be combined with any other embodiment disclosed herein.

[0019]

[0022] All percentages set forth herein are by total weight of the composition (excluding air) unless otherwise specified. As used herein, "about" and "approximately" are understood to refer to numbers within a numerical range, e.g., within a range of -10% to +10% of the referenced number, preferably within a range of -5% to +5% of the referenced number, more preferably within a range of -1% to +1% of the referenced number, and most preferably within a range of -0.1% to +0.1% of the referenced number. All numerical ranges herein should be understood to include all integers, whole numbers, or fractions within that range. Furthermore, these numerical ranges should be interpreted as supporting claims directed to any number or subset of numbers within that range. For example, a disclosure of 1 to 10 should be interpreted as corresponding to ranges of 1 to 8, 3 to 7, 1 to 9, 3.6 to 4.6, 3.5 to 9.9, etc.

[0020]

[0023] In the context of the present disclosure, "creamer" refers to an edible composition that can be added to a liquid beverage, such as coffee or tea, preferably as a foamy topping according to the present disclosure. Preferably, the creamer comprises at least one dairy protein or dairy substitute. Non-limiting examples of suitable dairy proteins include one or more of cream, full-fat milk, skim milk, buttermilk, whey (e.g., sweet whey), casein (e.g., casein micelles), and combinations thereof. Non-limiting examples of suitable dairy substitutes include one or more vegetable proteins, such as soy protein, rice protein, pea protein, chickpea protein, potato protein, canola protein, hemp protein, oat protein, flaxseed protein, fava bean protein, lentil protein, and combinations thereof. In some embodiments, the vegetable protein may be hydrolyzed. By "ready-to-use" creamer, we mean that the creamer is formulated to be added to a beverage, such as iced coffee or hot coffee, without the addition of other ingredients and without physically processing the creamer, e.g., whipping, heating, or cooling, between the time of removal from the container and addition to the beverage. The aerated creamer does not have to be frozen. The consumer may optionally stir the aerated creamer before adding it to the beverage, but preferably no stirring by the consumer is required.

[0021]

[0024] The term "overrun" refers to the increase in volume of a creamer due to aeration and is calculated according to the following formula:

[0025] Overrun (OR) = ((V a -V b ) / V b ) x 100

[0026] In the formula, V b is the volume of a given weight of creamer before aeration or whipping, and V a is the volume of the same weight of creamer after aeration or whipping.

[0022]

[0027] As used herein, a "container" is any device with an at least partially enclosed interior capable of holding an edible composition and with an opening that allows at least a portion of the edible composition to be removed from the interior of the container. Non-limiting examples of suitable containers include bottles and jars, with a preferred embodiment being a plastic tub. A "tub" is a container with an at least partially planar bottom, the tub having an opening opposite the bottom, the opening preferably having approximately the same dimensions as the bottom, and the tub preferably having a cylindrical or cubic shape.

[0023]

[0028] The aerated creamers of the present invention can be shelf-stable. As used herein, "shelf-stable" means that the aerated creamer maintains approximately the same viscosity when refrigerated, e.g., in a refrigerator at 3°C ​​to 5°C, for at least 3 months, e.g., 3 to 6 months when refrigerated. It should be noted that the meaning of the term "shelf stable" herein does not necessarily coincide with the definition of the term that may be applicable in various jurisdictions around the world, e.g., for food labeling purposes.

[0024]

[0029] 1 shows an embodiment of an aerated creamer according to the present disclosure added to coffee and floating on top of the coffee. The aerated creamer has an overrun of 105-135% by weight, e.g., about 120% overrun. In some embodiments, a higher overrun, e.g., up to 150%, may be used, but may adversely affect dissolution in cold coffee. Preferably, the aerated creamer is provided in a container ready to use, such that it can be added directly to a beverage from the container, e.g., by scooping with a spoon.

[0025]

[0030] The aerated creamer contains a lipid, e.g., fat. In the context of the present invention, the term fat refers to triglycerides. Fats are the main component of animal adipose tissue and many plant seeds. Fats that are generally liquid at ambient temperature are commonly referred to as oils. In the present invention, the terms oil and fat are interchangeable. The aerated creamer preferably contains a lipid, including coconut oil. Coconut oil is a saturated fat that crystallizes at relatively low temperatures and is therefore typically solid at room temperature. Alternatively or additionally, the lipid in the aerated creamer may include a hydrogenated vegetable oil that may have a melting or crystallization curve substantially similar to that of coconut oil. In some embodiments, the lipid in the aerated creamer includes, in addition to or instead of coconut oil, a blend of saturated and unsaturated fats that has a melting or crystallization curve substantially similar to that of coconut oil. In some embodiments, the lipid has a solid fat content of more than 70%, e.g., more than 80%, at 10°C and a solid fat content of more than 5%, e.g., more than 10%, at 20°C. Solid fat content can be measured by low resolution nuclear magnetic resonance, for example, AOCS Official Method Cd 16b-93 Rev 2022 - Method I nonstabilizing fats and oils.

[0026]

[0031] The lipid is preferably coconut oil and / or hydrogenated vegetable oil (more preferably at least coconut oil, most preferably only coconut oil) and may be present in the aerated creamer in a total amount of 20.0 to 40.0% by weight of the aerated creamer, preferably 22.5 to 32.5% by weight of the aerated creamer, more preferably 25.0 to 30.0% by weight of the aerated creamer.

[0027]

[0032] The aerated creamer comprises an emulsifier blend including a first emulsifier and a second emulsifier. The first emulsifier may be selected from the group consisting of monoglycerides, diglycerides, lecithin, diacetyl tartaric acid esters of mono-diglycerides (DATEM, e.g., derived from soybean oil, palm oil, and / or rapeseed oil), and mixtures thereof, preferably including at least DATEM, and most preferably including only DATEM and monoglycerides. The second emulsifier may be selected from the group consisting of lactic acid esters of mono- and diglycerides (LACTEM), polyoxyethylene-20 sorbitan monooleate (polysorbate 80), and mixtures thereof, preferably including at least polysorbate 80, and most preferably including only polysorbate 80. In some embodiments, DATEM, monoglycerides, and polysorbate 80 are the only emulsifiers in the aerated creamer. In some embodiments, DATEM and polysorbate 80 are the only emulsifiers in the aerated creamer.

[0028]

[0033] In particularly preferred embodiments, the aerated creamer has a weight ratio of DATEM + monoglycerides:polysorbate 80 in the range of 2.0:1 to 3.0:1, more preferably 2.25:1 to 2.75:1. In particularly preferred embodiments, the aerated creamer has a weight ratio of (DATEM + monoglycerides + polysorbate 80):coconut oil in the range of 1:50 to 1:60, more preferably 1:52 to 1:58.

[0029]

[0034] The aerated creamer comprises a stabilizer blend including cellulose and kappa-carrageenan. The cellulose preferably comprises at least one of microcrystalline cellulose (MCC) and carboxymethyl cellulose (CMC), more preferably both MCC and CMC. In some embodiments, the cellulose is present in an amount of 0.05-0.40% by weight of the aerated creamer, preferably 0.10-0.30% by weight of the aerated creamer, and more preferably 0.15-0.25% by weight of the aerated creamer. In some embodiments, the kappa-carrageenan is present in an amount of 0.060-0.100% by weight of the aerated creamer, preferably 0.065-0.090% by weight of the aerated creamer, and more preferably 0.070-0.080% by weight of the aerated creamer. In some embodiments, the cellulose and kappa-carrageenan are the only stabilizers in the aerated creamer.

[0030]

[0035] An aerated creamer is not a powder. As used herein, a "powder" is a plurality of dry solid particles. Preferably, the aerated creamer is not frozen.

[0031]

[0036] Aerated creamers can be produced by mixing ingredients with water and then aerating the mixture with a machine that generates shear (whipping effect) along with gas (any gas) injection, such as an Aeromix® aerator, Mondomix® aerator, or TetraPak® refrigerator. For example, the mixture can be aerated by combining two streams, one for creamer and the other for air, to form the aerated creamer. Nitrogen can be aerated into the creamer in addition to or instead of air. Depending on the particular aerator, the amount of air can be 100-200% by volume of the creamer, and the mixing speed of the creamer-air mixture can be 800-1000 rpm.

[0032]

[0037] In some embodiments, the aerated creamer optionally comprises a protein, such as casein micelles, in an amount of 0.1-10.0% by weight of the aerated creamer, preferably 0.2-7.5% by weight of the aerated creamer, more preferably 0.5-5.0% by weight of the aerated creamer, and most preferably 1.5-2.5% by weight of the aerated creamer.

[0033]

[0038] In some embodiments, the aerated creamer optionally includes one or more additional ingredients, such as flavors, sweeteners, colorants, antioxidants (e.g., lipid antioxidants), or combinations thereof. Sweeteners may include, for example, sucrose, fructose, glucose, maltose, dextrin, levulose, tagatose, galactose, corn syrup solids, and other natural or artificial sweeteners. Sugarless sweeteners may include, but are not limited to, sugar alcohols, such as maltitol, xylitol, sorbitol, erythritol, mannitol, isomalt, lactitol, and hydrogenated starch hydrolysates, either alone or in combination.

[0034]

[0039] The amounts of flavors, sweeteners, and colors used can vary widely and will depend on factors such as sweetener potency, the degree of sweetness desired in the product, the level and type of flavor used, and cost considerations. Combinations of sugar and / or sugarless sweeteners may be used. In one embodiment, the sweetener, e.g., sucrose, is present in an amount of 5% to 35% by weight of the aerated creamer, preferably 10% to 25% by weight of the aerated creamer, and most preferably about 15% by weight of the aerated creamer.

[0035]

[0040] In some embodiments, the aerated creamer optionally comprises at least one buffering agent. Non-limiting examples of suitable buffering agents include food-grade salts of organic or inorganic acids selected from the group consisting of potassium phosphate, dipotassium phosphate, tripotassium phosphate, sodium phosphate, disodium phosphate, trisodium phosphate, sodium tripolyphosphate, potassium tripolyphosphate, tetrasodium pyrophosphate, tetrapotassium pyrophosphate, sodium hexametaphosphate, potassium carbonate, sodium carbonate, potassium bicarbonate, sodium bicarbonate, sodium or potassium acetate, sodium or potassium ascorbate, and combinations thereof. The at least one buffering agent, e.g., dipotassium phosphate, may be present in an amount of 0.05% to 3.5% by weight of the aerated creamer, preferably 0.10% to 1.0% by weight of the aerated creamer, and most preferably 0.30% to 0.70% by weight of the aerated creamer.

[0036]

[0041] In some embodiments, the aerated creamer optionally includes sodium chloride, which may enhance sweetness. The sodium chloride may be 0.05% to 1.5% by weight of the aerated creamer, preferably 0.10% to 1.0% by weight of the aerated creamer, and most preferably 0.20% to 0.6% by weight of the aerated creamer.

[0037]

[0042] In view of the disclosure herein, particularly preferred embodiments of the aerated creamer include:

[0043] a lipid selected from the group consisting of coconut oil, hydrogenated vegetable oil, and a combination of saturated and unsaturated fats;

[0044] a first emulsifier selected from the group consisting of diacetyl tartaric acid esters of mono-diglycerides (DATEM), monoglycerides, diglycerides, lecithin, and mixtures thereof;

[0045] a second emulsifier selected from the group consisting of lactic acid esters of mono- and diglycerides (LACTEM), polyoxyethylene-20 sorbitan monooleate (polysorbate 80), and mixtures thereof;

[0046] a stabilizer blend comprising cellulose and kappa-carrageenan;

[0047] Aerated creamers have an overrun of 105-135%.

[0038]

[0048] In some embodiments, the lipid comprises coconut oil, preferably in an amount of 25.0-30.0% by weight of the aerated creamer.

[0039]

[0049] In some embodiments, the first emulsifier comprises DATEM and a monoglyceride, and / or the second emulsifier comprises polysorbate 80. In some embodiments, the first emulsifier comprises DATEM, and / or the second emulsifier comprises polysorbate 80. The weight ratio of (DATEM + monoglyceride):polysorbate 80 may be about 2.5:1, and / or the weight ratio of (DATEM + monoglyceride + polysorbate 80):coconut oil may be about 1:55. The weight ratio of DATEM:polysorbate 80 may be about 2.5:1, and / or the weight ratio of (DATEM + polysorbate 80):coconut oil may be about 1:55.

[0040]

[0050] In some embodiments, the overrun is about 120%.

[0041]

[0051] In some embodiments, the aerated creamer further comprises at least one additional ingredient selected from the group consisting of water, sweeteners, buffer salts, flavors, colors, sodium chloride, and mixtures thereof. Additionally or alternatively, optionally, the aerated creamer further comprises a protein.

[0042]

[0052] In some embodiments, the aerated creamer is not frozen.

[0043]

[0053] In some embodiments, the aerated creamer is not a powder.

[0044]

[0054] Another aspect of the present disclosure is a method for producing a foamed beverage, the method comprising adding an aerated creamer to iced coffee or hot coffee. In some embodiments, a consumer adds the aerated creamer to iced coffee or hot coffee, where the aerated creamer is prepared separately from the iced coffee or hot coffee. In some embodiments, the consumer stores the aerated creamer at refrigerated temperatures before adding it to the iced coffee or hot coffee, and the aerated creamer is not refrigerated by the consumer, stored in an aerosol can, or added to the iced coffee or hot coffee via an aerosol can. Preferably, the consumer adds the aerated creamer to the iced coffee or hot coffee without using an actuator and without exposing the aerated creamer to a propellant. Non-limiting examples of propellants that are preferably excluded from application to the aerated creamer during consumer use include one or more of carbon dioxide, nitrogen, nitrous oxide, dinitrogen, nitrous oxide, butane, isobutane, propane, octafluorocyclobutane, and mixtures thereof. For example, in some embodiments, the step of adding the aerated creamer to the iced coffee or hot coffee comprises (or consists of) the consumer using a handheld device, such as a spoon, to transfer the aerated creamer into and / or onto the iced coffee or hot coffee.

[0045]

[0055] Yet another aspect of the present disclosure is a packaged product that includes a container and an aerated creamer sealed within the container.

[0046]

[0056] Another aspect of the present disclosure is a method for producing a beverage having foam, the method comprising: opening a container of a packaged product; and adding aerated creamer from the opened container to iced coffee or hot coffee, preferably on top of the iced coffee or hot coffee, so that at least a majority of the aerated creamer floats on top of the iced coffee or hot coffee. The aerated creamer may be stirred in the container before first use. In some embodiments, a consumer opens the container and adds the aerated creamer to the iced coffee or hot coffee, the aerated creamer being prepared separately from the iced coffee or hot coffee. In some embodiments, the consumer stores the aerated creamer at refrigerated temperatures before adding it to the iced coffee or hot coffee, and the aerated creamer is not refrigerated by the consumer, stored in an aerosol can, or added to the iced coffee or hot coffee via the aerosol can. After storage at refrigerated temperatures, the aerated creamer may be added directly to iced coffee or hot coffee without adding any other ingredients to the aerated creamer and without whipping the aerated creamer. After storage at refrigerated temperatures, the aerated creamer may be added directly to iced coffee or hot coffee without adding any other ingredients to the aerated creamer and without whipping, heating, or cooling the aerated creamer. Preferably, the container does not include or is not associated with an actuator. Preferably, the container does not contain any propellant in addition to the aerated creamer and does not subject the aerated creamer to a propellant.For example, in some embodiments, the step of adding the aerated creamer to the iced coffee or hot coffee comprises (or consists of) the consumer using a handheld device, such as a spoon, to transfer the aerated creamer from an opened container into and / or onto the iced coffee or hot coffee.

[0047]

[0057] Yet another aspect of the present disclosure is a method of providing an aerated creamer to a consumer, the method comprising: storing a packaged product comprising a container and an aerated creamer at refrigeration temperatures; and providing the packaged product to the consumer after the storing at refrigeration temperatures step, wherein the packaged product is not subjected to any refrigeration prior to being provided to the consumer and is not stored in an aerosol can.

[0048]

[0058] Another aspect of the present disclosure is a method of making an aerated creamer, such as an aerated creamer disclosed herein, comprising: (i) water; (ii) a lipid selected from the group consisting of coconut oil, hydrogenated vegetable oil, hydrogenated palm oil, and a combination of saturated and liquid fats; (iii) a first emulsifier selected from the group consisting of diacetyl tartaric acid esters of mono-diglycerides (DATEM), monoglycerides, diglycerides, lecithin, and mixtures thereof; and (iv) polyoxyethylene-20 A method comprising the steps of: (a) mixing a second emulsifier selected from the group consisting of sorbitan monooleate (polysorbate 80), lactic acid esters of mono- and diglycerides (LACTEM), and mixtures thereof; and (v) a stabilizer blend comprising cellulose and kappa-carrageenan; and (iii) aerating the mixture to an overrun of 105-135%, preferably by combining a first stream comprising the mixture with a second stream comprising air, to form an aerated creamer. In some embodiments, the aerated mixture to form the aerated creamer further comprises a protein and / or a buffer salt in the mixture.

[0049]

[0059] [Example]

[0060] Example 1

[0061] 2 is a table showing a non-limiting example formulation of an embodiment of an aerated creamer provided by the present disclosure. The aerated creamer was prepared by mixing ingredients with water and then aerating the mixture in an Aeromix® aerator. The resulting creamer had an overrun of 120%.

[0050]

[0062]

[0063] Example 2

[0064] Experimental studies were conducted on the aerated creamer provided by the present disclosure. The results are shown in Figure 3. The results demonstrate that the aerated creamer provided by the present disclosure is stable at refrigeration temperatures. After storing the samples at refrigeration temperatures, rheological measurements were performed monthly. Samples were randomly selected each month from the same experimental production lot. For rheological measurements, the samples were placed in an Anton Paar MCR 501 rheometer at 4°C. The rheometer was equipped with a CC27-SN18942 measurement system. Viscosity measurements in cP were recorded from 0 to 700 s -1 The viscosity was recorded at a shear rate of 0. Figure 3 shows a comparison of the viscosity of the fresh (0 month) and 1 month old samples. It can be observed that the rheology is essentially unchanged.

[0051]

[0065] Example 3

[0066] Following the above laboratory-scale experiments and analysis, larger-scale production was carried out. Samples of the aerated creamer disclosed herein were stored for six months at a temperature of 4°C. Every month, samples were randomly selected from the same production batch and subjected to rheological measurements. These measurements were carried out at a temperature of 4°C using an Anton Paar MCR 501 rheometer. The rheometer was equipped with a CC27-SN18942 measurement system. Viscosity measurements in cP were taken from 0 to 700 s. -1Figure 4 shows a comparison of the viscosity of the product between fresh, 3-month-old, and 6-month-old samples.

[0052]

[0067] It should be understood that various changes and modifications to the preferred embodiments described herein will be apparent to those skilled in the art. Such changes and modifications can be made without departing from the spirit and scope of the present subject matter and without diminishing its intended advantages. Accordingly, such changes and modifications are intended to be covered by the appended claims.

Claims

1. 1. An aerated creamer comprising: a lipid selected from the group consisting of: (a) coconut oil; and (b) a combination of saturated and unsaturated fats; a first emulsifier selected from the group consisting of diacetyl tartaric acid esters of mono-diglycerides (DATEM), monoglycerides, diglycerides, lecithin, and mixtures thereof; a second emulsifier selected from the group consisting of polyoxyethylene-20 sorbitan monooleate (Polysorbate 80), lactic acid esters of mono- and diglycerides (Lactem), and mixtures thereof; a stabilizer blend comprising cellulose and kappa-carrageenan; Including, the aerated creamer having an overrun of 105 to 135%; Aerated creamer.

2. 10. The aerated creamer of claim 1, wherein the lipid comprises coconut oil, preferably in an amount of 25.0 to 30.0% by weight of the aerated creamer.

3. 3. The aerated creamer of claim 1 or 2, wherein the first emulsifier comprises DATEM and a monoglyceride and / or the second emulsifier comprises Polysorbate 80.

4. the weight ratio of (DATEM + monoglycerides): polysorbate 80 is in the range of 2.0:1 to 3.0:1, and / or the weight ratio of (DATEM + monoglycerides + polysorbate 80): coconut oil is in the range of 1:50 to 1:60; 4. The aerated creamer of claim 3.

5. 5. The aerated creamer of any one of claims 1 to 4, wherein the overrun is about 120%.

6. 6. The aerated creamer of any one of claims 1 to 5, further comprising at least one additional ingredient selected from the group consisting of water, sweeteners, buffer salts, flavors, colors, sodium chloride, and mixtures thereof.

7. 7. The aerated creamer of any one of claims 1 to 6, which is not frozen.

8. 8. The aerated creamer of any one of claims 1 to 7, which is not a powder.

9. 9. The aerated creamer of any one of claims 1 to 8, further comprising a protein.

10. A method for producing a foamed beverage, comprising adding an aerated creamer according to any one of claims 1 to 9 to iced coffee or hot coffee.

11. 11. The method of claim 10, wherein a consumer adds the aerated creamer to the iced coffee or hot coffee, and the aerated creamer is prepared separately from the iced coffee or hot coffee.

12. 12. The method of claim 10 or 11, wherein the consumer stores the aerated creamer at refrigerated temperatures before adding it to the iced coffee or hot coffee, and the aerated creamer is not subjected to any refrigeration by the consumer, is not stored in an aerosol can, and is not added to the iced coffee or hot coffee via an aerosol can.

13. 13. The method of any one of claims 10 to 12, wherein the step of adding the aerated creamer to the iced coffee or hot coffee does not use an actuator and does not subject the aerated creamer to a propellant.

14. A container and An aerated creamer according to any one of claims 1 to 9 sealed in said container; Packaged products, including:

15. 1. A method for producing a beverage having foam, comprising the steps of: Opening the container of the packaged product of claim 14; adding the aerated creamer from the opened container to the iced coffee or hot coffee, preferably on top of the iced coffee or hot coffee, so that at least a majority of the aerated creamer floats on top of the iced coffee or hot coffee; A method comprising:

16. 16. The method of claim 15, wherein a consumer opens the container and adds the aerated creamer to the iced coffee or hot coffee, the aerated creamer being prepared separately from the iced coffee or hot coffee.

17. 17. The method of claim 15 or 16, wherein the consumer stores the aerated creamer at refrigerated temperatures before adding it to the iced coffee or hot coffee, and the aerated creamer is not subjected to any refrigeration by the consumer, is not stored in an aerosol can, and is not added to the iced coffee or hot coffee via an aerosol can.

18. 18. The method of claim 17, wherein after said storage at said refrigeration temperature, said aerated creamer is added directly to said iced coffee or hot coffee without adding any other ingredients to said aerated creamer and without whipping, heating, or cooling said aerated creamer.

19. 1. A method of providing an aerated creamer to a consumer, comprising: storing the packaged product of claim 14 at refrigerated temperatures; providing the packaged product to the consumer after the refrigerated temperature storing step; Including, The packaged product is not subjected to any refrigeration prior to being provided to the consumer and is not stored in an aerosol can. method.

20. 1. A method for producing an aerated creamer, comprising: (i) mixing water, (ii) a lipid selected from the group consisting of (a) coconut oil and (b) a combination of saturated and liquid fats, (iii) a first emulsifier selected from the group consisting of diacetyl tartaric acid esters of mono-diglycerides (DATEM), monoglycerides, diglycerides, lecithin, and mixtures thereof, (iv) a second emulsifier selected from the group consisting of polyoxyethylene-20 sorbitan monooleate (Polysorbate 80), lactic acid esters of mono- and diglycerides (Lactem), and mixtures thereof, and (v) a stabilizer blend comprising cellulose and kappa-carrageenan; aerating the mixture to an overrun of 105-135%, preferably by combining a first stream containing the mixture with a second stream containing air to form the aerated creamer; A method comprising:

21. 21. The method of claim 20, wherein the aerated creamer is an aerated creamer according to any one of claims 1 to 9.

22. 22. The method of claim 20 or 21, wherein the mixture that is aerated to form the aerated creamer further comprises a protein and / or a buffer salt.

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