Creamer

Abstract

The present invention provides a creamer composition comprising ground flaxseed. The present invention also relates to beverage capsules, beverage systems, and beverage compositions comprising the creamer composition. The present invention also relates to a method for producing the creamer composition.

Description

Detailed Description of the Invention

[0001] [Technical Field] The present invention relates to a clean label plant-based creamer composition. The present invention also relates to a beverage capsule, a beverage system, and a beverage composition comprising the creamer composition. The present invention also relates to a method for producing the beverage composition.

[0002] [Background Art] Creamers are widely used as whitening agents and as texture / mouthfeel modifiers for hot and cold beverages such as coffee, cocoa, tea, etc. Creamers are commonly used in place of milk or cream. Creamers can provide various flavors, a whitening effect, mouthfeel, body, and a smoother texture, and can be in powder or liquid form.

[0003] Creamers need to be physically stable when added to foods and beverages prepared using water. For a creamer to function well in a beverage, it is necessary that the creamer remains stable and does not contain aggregates or lumps when added to the beverage and until the beverage is completely consumed.

[0004] Consumers' demand for natural, nutritious, and low carbon footprint foods and beverages is increasing. However, currently available plant-based creamers typically maintain stability through the use of emulsifiers, buffers, and / or hydrocolloids.

[0005] Therefore, there is a need for clean label plant-based creamers with functional benefits.

[0006] [Summary of the Invention] The inventors have developed a creamer composition comprising ground flaxseed. The creamer composition has a homogeneous and stable texture without phase separation or the use of additional stabilizers, and is rich in dietary fiber and omega-3 fats.

[0007] The inventors have surprisingly found that when linseed is treated with wet milling (e.g., colloidal milling), the natural oil body membrane encapsulating the linseed fat is preserved with virtually no damage, making it possible to mill whole grain linseed without oxidizing the fat and preventing coalescence and Ostwald ripening. This wet milling process also enables the extraction of soluble fibers and helps to form a homogeneous suspension that is not achievable with dry milling processes.

[0008] The inventors have surprisingly discovered, through processing flaxseed by wet milling, that the use of wet milling eliminates the need to add other proteins to stabilize the creamer emulsion, thus further reducing or decreasing the need for emulsifiers or buffer salts.

[0009] In one embodiment, the present invention provides a creamer composition comprising pulverized linseed. The term "pulverized linseed" may refer to linseed that has undergone a process that reduces its size, such as pulverization or milling.

[0010] In the present invention, any suitable flaxseed raw material can be used, including any suitable flaxseed species, whole flaxseed or hulled flaxseed, roasted flaxseed, and / or enzymatically treated flaxseed. Preferably, the flaxseed is a golden variety, such as NuLin or Omega. In some embodiments, the flaxseed is hulled. In some embodiments, the flaxseed is roasted. In some embodiments, the flaxseed is enzymatically treated, for example, with cellulase and / or xylanase.

[0011] The ground linseed may be wet-milled, preferably using a colloidal mill. The ground linseed may have any suitable particle size. Preferably, the ground linseed has a particle size D90 of about 800 μm or less, about 700 μm or less, about 600 μm or less, or about 500 μm or less. Preferably, the ground linseed has a particle size D(3,2) of about 20 μm or less, about 15 μm or less, about 10 μm or less, about 9 μm or less, about 8 μm or less, about 7 μm or less, about 6 μm or less, or about 5 μm or less.

[0012] The creamer composition may contain any suitable amount of ground linseed. Preferably, the creamer composition contains about 5% by weight or more of ground linseed.

[0013] The creamer composition of the present invention may contain flaxseed oil, flaxseed protein, and flaxseed dietary fiber in any suitable amounts. Preferably, the creamer composition contains (a) flaxseed oil in an amount of about 5% or more and / or about 70% or less by weight on a dry weight basis; (b) flaxseed dietary fiber in an amount of about 3% or more and / or about 50% or less by weight on a dry weight basis; and / or (c) flaxseed protein in an amount of about 3% or more and / or about 50% or less by weight on a dry weight basis. Preferably, the creamer composition has a weight ratio of flaxseed oil to flaxseed dietary fiber of about 1.5 or more and / or a weight ratio of flaxseed oil to flaxseed protein of about 1.5 or more.

[0014] The creamer composition may contain any suitable amount of dietary fiber, including insoluble and soluble dietary fiber. Preferably, the creamer composition contains (a) insoluble dietary fiber of about 13.0% by weight or less on a dry weight basis; (b) low molecular weight soluble dietary fiber of about 1.0% by weight or more on a dry weight basis; and / or (c) high molecular weight soluble dietary fiber of about 22.0% by weight or less on a dry weight basis. Preferably, the creamer composition has a weight ratio of soluble dietary fiber to insoluble dietary fiber of about 0.7 or more.

[0015] The creamer composition may contain any other suitable raw materials, such as flavorings, sweeteners, antioxidants, fillers, cereals, or combinations thereof. In some embodiments, the creamer composition does not contain any added emulsifiers, buffers, and / or hydrophilic colloids. In some embodiments, the creamer composition further comprises (a) one or more antioxidants, such as rosemary and / or tocopherol; (b) one or more cereals, such as oat flour; and / or (c) one or more flavorings. In some embodiments, the creamer composition further comprises sugars. In other embodiments, the creamer composition does not contain added sugars.

[0016] In some embodiments, the creamer composition is a liquid creamer. The liquid creamer composition may contain about 6% by weight or more, about 7% by weight or more, or about 8% by weight or more; and / or about 10% by weight or less, or about 9% by weight or less, of ground linseed. In some embodiments, the liquid creamer composition contains about 5% to about 7% by weight of ground linseed. In some embodiments, the liquid creamer composition contains about 6% by weight of ground linseed. The liquid creamer composition is aged at 4°C and 75s -1 At shear rates, the liquid creamer composition may have a viscosity of about 100 cP or more, about 140 cP or more, about 160 cP or more, or about 170 cP or more. The liquid creamer composition may further contain any suitable amount of raw materials. In some embodiments, the liquid creamer composition contains (a) one or more antioxidants in a total amount of about 0.05% to about 1% by weight or about 0.1% to about 0.5% by weight; (b) one or more cereals in a total amount of about 0.1% to about 5% by weight; (c) one or more flavorings in a total amount of about 0.1% to about 5% by weight; and / or (d) sugars in a total amount of about 1% to about 40% by weight.

[0017] In some embodiments, the creamer composition is a powdered creamer. The powdered creamer composition may be provided by any preferred method. In some embodiments, the powdered creamer composition is spray-dried. The powdered creamer composition may contain, before spray-drying, about 20% by weight or more, about 25% by weight or more, about 30% by weight or more, or about 35% by weight or more of ground linseed.

[0018] The creamer composition may be a vegan creamer. In some embodiments, the creamer composition is a beverage creamer, such as a coffee creamer, a tea creamer, or a cocoa creamer.

[0019] In another embodiment, the present invention provides a beverage capsule comprising the creamer composition of the present invention.

[0020] In another embodiment, the present invention provides a beverage system comprising the creamer composition of the present invention.

[0021] In another embodiment, the present invention provides a beverage composition comprising the creamer composition of the present invention.

[0022] In some embodiments, the beverage composition is a coffee beverage, a tea beverage, or a cocoa beverage. In some embodiments, the beverage composition is a coffee mix, for example, a coffee mix comprising soluble coffee, the creamer composition of the present invention, and optionally sugar and / or a foaming agent.

[0023] In another embodiment, the present invention provides a method for preparing a beverage composition, comprising the steps of (i) preparing a beverage composition base and (ii) adding the creamer composition of the present invention to the beverage composition base.

[0024] In another aspect, the present invention provides a method for producing a flaxseed slurry for use in a creamer composition, comprising: (a) providing whole flaxseeds or hulled flaxseeds; and (b) wet milling the flaxseeds, preferably using a colloid mill, to provide a flaxseed slurry comprising ground flaxseeds.

[0025] In another aspect, the present invention provides a flaxseed slurry for use in a creamer composition, the flaxseed slurry comprising ground flaxseeds. The ground flaxseeds may be wet milled, preferably wet milled using a colloid mill.

[0026] In one aspect, the present invention provides a method for producing a liquid creamer composition, comprising: (a) providing a flaxseed slurry according to the present invention; (b) optionally, mixing the flaxseed slurry with water and / or one or more additional creamer raw materials; (c) optionally, homogenizing the flaxseed slurry; and (d) sterilizing the flaxseed slurry to provide a liquid creamer composition.

[0027] In one aspect, the present invention provides a method for producing a liquid creamer composition, comprising: (a) providing a flaxseed slurry according to the present invention; (b) optionally, mixing the flaxseed slurry and one or more additional creamer raw materials; (c) optionally, homogenizing the flaxseed slurry; and (d) drying the flaxseed slurry to provide a powdered creamer composition.

[0028] In another aspect, the present invention provides for using the flaxseed slurry according to the present invention in a creamer composition, preferably a beverage creamer composition, such as a coffee creamer, a tea creamer, or a cocoa creamer. BRIEF DESCRIPTION OF THE DRAWINGS

[0029] [Figure 1]Liquid creamer linseed creamer (A) Creamers 018, 043, and 047 exhibit good stability. (B) Marbling and phase separation defects in sample 039 containing 4 wt% ground linseed. [Figure 2] Viscosity profile of liquid linseed creamer [Figure 3] Comparison of homogeneous beverages made from flaxseed powder and flaxseed flour. A suspension of 6g of powder / flour, 6g of sugar, and 2g of coffee in 150mL of water. (A) Flaxseed powder produced by a wet milling process. (B) Flaxseed flour produced by a dry milling process (Glanbia Nutritionals). [Figure 4] Comparison of homogeneous beverages made from flaxseed powder and flaxseed flour over 10 minutes. All suspensions of 6g powder / flour, 6g sugar, and 2g coffee in 150mL of water at a temperature above 90°C. (A) Flaxseed powder (left) and flaxseed flour (right) at time = 0. (B) Flaxseed powder (left) and flaxseed flour (right) at time = 5 minutes. (C) Flaxseed powder (left) and flaxseed flour (right) at time = 10 minutes.

[0030] [Modes for carrying out the invention] Herein, various preferred features and embodiments of the present invention are described by non-limiting examples. This disclosure is not limited by the exemplary methods and materials disclosed herein, and any methods and materials similar or equivalent to those described herein may be used in carrying out or testing the embodiments of this disclosure. Those skilled in the art will understand that all features of the present invention disclosed herein can be combined without departing from the scope of the disclosed invention.

[0031] When used in this specification and the appended claims, it should be noted that the singular forms "a," "an," and "the" refer to multiple subjects unless otherwise indicated.

[0032] As used herein, the terms “comprising,” “comprises,” and “comprised of” are synonymous with “including,” “includes,” “containing,” or “contains,” and are inclusive, i.e., open-ended, and do not exclude additional, unlisted components, elements, or processes. The terms “comprising,” “comprises,” and “comprised of” also include the term “consisting of.”

[0033] A numerical range includes the number that defines that range. As used herein, the term “about” means approximately, nearly, roughly, or near. When the term “about” is used with a number or range, the value or range is modified by extending the upper and lower boundaries of the stated number. Generally, the terms “about” and “near” are used herein to adjust numbers that are more or less than 10% above and below a given value.

[0034] The publications discussed herein are provided simply because they were disclosed prior to the filing date of this application. No document cited herein should be construed as constituting prior art with respect to the claims attached herein.

[0035] All publications referenced herein are incorporated herein by reference.

[0036] Creamer composition In one embodiment, the present invention provides a creamer composition containing linseed.

[0037] "Creamer composition" means a composition intended to be added to a beverage composition or food composition, such as coffee, tea, cocoa, or soup, in order to impart specific properties, such as color (e.g., whitening effect), thickness, flavor, texture, and / or other desired properties. A creamer composition may be intended as a substitute for milk or cream in such a beverage or food composition.

[0038] The creamer composition of the present invention may be in powder or liquid form. Preferably, the liquid creamer composition may contain water in an amount of about 5% to about 95% by weight, or about 10% to about 90% by weight, or about 20% to about 80% by weight. Preferably, the powder creamer composition may contain water in an amount of about 5% or less by weight, about 4% or less by weight, or about 3% or less by weight.

[0039] In a preferred embodiment, the creamer composition is non-dairy. A "non-dairy creamer" is a product intended to substitute for milk or cream when added to coffee, tea, hot chocolate, or other beverages. The non-dairy creamer may contain casein salts.

[0040] In a preferred embodiment, the creamer composition is vegan. The "vegan creamer composition" may be a creamer composition that does not contain any animal-derived substances (e.g., substances derived from eggs or dairy products).

[0041] In a preferred embodiment, the creamer composition is plant-based. The "plant-based creamer composition" may be a creamer composition that does not contain any substances other than those derived from plants.

[0042] In preferred embodiments, the creamer composition is a beverage creamer. The “beverage creamer” may be a creamer composition intended as a substitute for milk or cream in coffee, tea, cocoa, or other beverages. Preferably, the creamer composition is a coffee creamer, a tea creamer, and / or a cocoa creamer. In some embodiments, the creamer composition is a coffee creamer.

[0043] linseed Flaxseed, or linseed, is the seed of the flax plant, Linum usitatissimum. Flaxseeds are produced in two basic varieties: golden (also known as yellow) and brown. Whole-grain flaxseed is flattened and oval-shaped with pointed ends, and contains a seed coat, thin endosperm, two embryos, and a hypocotyl. The hull produces good quality fiber, and the seed provides oils rich in omega-3 fatty acids, digestible protein, and lignans (see, for example, Bernacchia, R., et al., 2014. Austin J Nutri Food Sci, 2(8), p.1045).

[0044] Flaxseed raw material The flaxseed used in this invention may be any suitable variety, including any golden and brown varieties (see, for example, You, FM, et al., 2016. Canadian Journal of Plant Science, 96(5), pp. 837-852). Basic flaxseed varieties typically have similar nutritional properties. Preferably, the flaxseed is a golden variety, such as NuLin or Omega. In some embodiments, the flaxseed is NuLin. In some embodiments, the flaxseed is Omega.

[0045] The flaxseed used in this invention may be whole flaxseed or dehulled flaxseed. In some embodiments, the flaxseed is dehulled. Methods for dehulling flaxseed are well known in the art (see, for example, Oomah, B.D. and Mazza, G., 1997. LWT-Food Science and Technology, 30(2), pp. 135-140). Dehulling the seeds can also increase the oil and protein concentrations in dehulled flaxseed and decrease the carbohydrate content.

[0046] The flaxseed used in this invention may be roasted. Roasting the flaxseed can inactivate undesirable enzymes (e.g., β-glucosidase), thereby avoiding the possibility of residual cyanide being released.

[0047] Conventional roasting conditions are well known to those skilled in the art, and any suitable roasting conditions can be used. In some embodiments, flaxseed is lightly roasted at, for example, about 210°C or below, about 205°C or below, about 200°C or below, about 195°C or below, about 190°C or below, about 185°C or below, or about 180°C or below. Roasting at temperatures below about 210°C can reduce oxidation products that cause green, oily, and cheese-like flavors. Preferably, flaxseed is roasted at about 140°C to about 180°C, about 150°C to about 170°C, or about 160°C. Preferably, flaxseed is roasted for about 1 minute to about 10 minutes, about 2 minutes to about 8 minutes, about 3 minutes to about 6 minutes, or about 4 minutes. Preferably, flaxseed is roasted at about 140°C to about 180°C for about 1 minute to about 10 minutes.

[0048] In some embodiments, the flaxseed is roasted whole-grain flaxseed. In some embodiments, the flaxseed is roasted hulled flaxseed.

[0049] The flaxseed used in the present invention may be enzymatically treated. Any suitable enzymatic treatment can be used to reduce the viscosity of the flaxseed slurry after milling, for example. Preferably, the flaxseed is enzymatically treated with one or more polysaccharide-degrading enzymes. Suitable polysaccharide-degrading enzymes include glycosidases (EC 3.2.1), such as cellulase (EC 3.2.1.4) and xylanase (EC 3.2.1.8). In some embodiments, the flaxseed is enzymatically treated with one or more glycosidases. In some embodiments, the flaxseed is enzymatically treated with cellulase and / or xylanase. In some embodiments, the flaxseed is enzymatically treated with cellulase and xylanase.

[0050] In some embodiments, the flaxseed is roasted whole flaxseed. In some embodiments, the flaxseed is roasted hulled flaxseed. In some embodiments, the flaxseed is roasted and enzymatically treated whole flaxseed. In some embodiments, the flaxseed is roasted and enzymatically treated hulled flaxseed.

[0051] Ground flaxseed In a preferred embodiment, the linseed is wet-milled. In another preferred embodiment, the linseed is colloidally-milled. In a more preferred embodiment, the linseed is wet-milled using a colloidal mill. While not wishing to be bound by theory, the inventors understand that in the oil body of linseed, the triglycerides of the oil droplets are surrounded by a monolayer of phospholipids intertwined with the protein oleosin. The inventors have found that this structure is hardly damaged during wet milling, thus preventing the release of free oil in the creamer. The soluble fibers coating the linseed are extracted and activated during wet milling to become a viscous substance, contributing to the desired texture of the creamer and providing the viscosity necessary to suspend the creamer dispersion and give the creamer stability. The inventors have surprisingly found that treating linseed by wet milling (e.g., using a colloidal mill) stabilizes the oil body with a viscous layer, thereby preventing rupture or, in the event of damage, reducing the coalescence of any released oil.

[0052] Wet milling, also known as wet grinding, is a process in which particles suspended in a liquid slurry are dispersed in the liquid by shearing or crushing. Colloidal mills are designed for the production of colloidal solutions, or extremely fine emulsions and suspensions. The combination of high chip speed and extremely small shear gaps creates strong friction against the material being processed (see, for example, King, A.G. and Keswani, ST, 1994. Journal of the American Ceramic Society, 77(3), pp. 769–777).

[0053] Linseed may have any suitable particle size, which can be determined by any suitable method known in the art. Preferably, the particle size is measured by laser light scattering, for example, static light scattering (SLS). Preferably, the particle size is expressed as D90 or D(3,2). D90 or Dv(90) is the diameter at which 90% of the volume distribution has particles smaller than that. For materials such as linseed, the volume distribution and the mass distribution can be considered equivalent. D(3,2) is the surface moment average.

[0054] Preferably, the flaxseed has a particle size D90 of approximately 900 μm or less, approximately 850 μm or less, approximately 800 μm or less, approximately 750 μm or less, approximately 700 μm or less, approximately 650 μm or less, approximately 600 μm or less, approximately 550 μm or less, or approximately 500 μm or less. Preferably, the flaxseed has a particle size D90 of approximately 50 μm or more.

[0055] Preferably, the flaxseed has a particle size D(3,2) of about 25 μm or less, about 20 μm or less, about 15 μm or less, about 10 μm or less, about 9 μm or less, about 8 μm or less, about 7 μm or less, about 6 μm or less, or about 5 μm or less. Preferably, the flaxseed has a particle size D(3,2) of about 1 μm or more.

[0056] Flaxseed content The creamer composition of the present invention may contain linseed in any suitable amount. Preferably, the creamer composition contains linseed in an amount of about 3.0% by weight or more, about 3.5% by weight or more, about 4.0% by weight or more, about 4.5% by weight or more, about 5.0% by weight or more, about 5.5% by weight or more, about 6.0% by weight or more, about 6.5% by weight or more, about 7.0% by weight or more, about 7.5% by weight or more, or about 8.0% by weight or more.

[0057] Preferably, the creamer composition contains linseed in an amount of about 5.0% by weight or more, about 5.5% by weight or more, 6.0% by weight or more, about 6.5% by weight or more, about 7.0% by weight or more, about 7.5% by weight or more, or about 8.0% by weight or more.

[0058] In some embodiments, the creamer composition contains linseed in an amount of about 5.0% by weight or more. In some embodiments, the creamer composition contains linseed in an amount of about 5% by weight.

[0059] In some embodiments, the creamer composition contains linseed in an amount of about 6.0% by weight or more. In some embodiments, the creamer composition contains linseed in an amount of about 6% by weight.

[0060] Preferably, the creamer composition contains linseed in an amount of about 5% or more by dry weight, 6% or more by dry weight, 7% or more by dry weight, 8% or more by dry weight, 9% or more by dry weight, about 10% or more by dry weight, 11% or more by dry weight, 12% or more by dry weight, 13% or more by dry weight, 14% or more by dry weight, 15% or more by dry weight, 16% or more by dry weight, 17% or more by dry weight, 18% or more by dry weight, 19% or more by dry weight, or 20% or more by dry weight.

[0061] Flaxseed oil, protein, and dietary fiber content The creamer composition of the present invention may contain flaxseed oil, flaxseed protein, and flaxseed dietary fiber. Preferably, the creamer composition of the present invention is not sieved or filtered and retains substantially all of the flaxseed oil, flaxseed protein, and flaxseed dietary fiber present in the flaxseed raw material.

[0062] Oils, proteins, and dietary fiber may typically be present in any suitable amount depending on the flaxseed raw material (e.g., variety, whole grain flaxseed, or hulled flaxseed). Typically, whole grain flaxseed contains about 40% to 50% by weight of oil, about 15% to 25% by weight of protein, and about 15% to 30% by weight of dietary fiber.

[0063] Preferably, the creamer composition contains linseed oil in an amount of about 5% or more by dry weight, about 10% or more by dry weight, about 15% or more by dry weight, about 20% or more by dry weight, about 25% or more by dry weight, about 30% or more by dry weight, or about 35% or more by dry weight. Preferably, the creamer composition contains linseed oil in an amount of about 70% or less by dry weight, about 65% or less by dry weight, about 60% or less by dry weight, about 55% or less by dry weight, or about 50% or less by dry weight. Preferably, the creamer composition contains linseed oil in an amount of about 5% to about 70% by dry weight, about 5% to about 65% by dry weight, about 5% to about 60% by dry weight, about 5% to about 55% by dry weight, or about 5% to about 50% by dry weight.

[0064] Preferably, the creamer composition contains flaxseed dietary fiber in an amount of about 1% or more by dry weight, about 2% or more by dry weight, about 3% or more by dry weight, about 4% or more by dry weight, about 5% or more by dry weight, about 10% or more by dry weight, or about 15% or more by dry weight. Preferably, the creamer composition contains flaxseed dietary fiber in an amount of about 50% or less by dry weight, about 45% or less by dry weight, about 40% or less by dry weight, about 35% or less by dry weight, about 30% or less by dry weight, about 25% or less by dry weight, or about 20% or less by dry weight. Preferably, the creamer composition contains flaxseed dietary fiber in an amount of about 1% to about 50% by dry weight, about 1% to about 45% by dry weight, about 1% to about 40% by dry weight, about 1% to about 35% by dry weight, about 1% to about 30% by dry weight, about 1% to about 25% by dry weight, or about 1% to about 20% by dry weight.

[0065] Preferably, the creamer composition contains flaxseed protein in an amount of about 1% or more by dry weight, about 2% or more by dry weight, about 3% or more by dry weight, about 4% or more by dry weight, about 5% or more by dry weight, about 10% or more by dry weight, or about 15% or more by dry weight. Preferably, the creamer composition contains flaxseed protein in an amount of about 50% or less by dry weight, about 45% or less by dry weight, about 40% or less by dry weight, about 35% or less by dry weight, about 30% or less by dry weight, about 25% or less by dry weight, or about 20% or less by dry weight. Preferably, the creamer composition contains flaxseed protein in an amount of about 1% to about 50% by dry weight, about 1% to about 45% by dry weight, about 1% to about 40% by dry weight, about 1% to about 35% by dry weight, about 1% to about 30% by dry weight, about 1% to about 25% by dry weight, or about 1% to about 20% by dry weight.

[0066] Preferably, the creamer composition contains, on a dry weight basis, (a) about 5% to about 70% by weight (e.g., about 10% to about 50%) of linseed oil; (b) about 1% to about 50% by weight (e.g., about 3% to about 40%) of flaxseed dietary fiber; and / or (c) about 1% to about 50% by weight (e.g., about 3% to about 40%) of flaxseed protein. Preferably, the creamer composition contains, on a dry weight basis, (a) about 5% to about 70% by weight (e.g., about 10% to about 50%) of linseed oil; (b) about 1% to about 50% by weight (e.g., about 3% to about 40%) of flaxseed dietary fiber; and (c) about 1% to about 50% by weight (e.g., about 3% to about 40%) of flaxseed protein.

[0067] Preferably, the creamer composition has a flaxseed oil / flaxseed dietary fiber weight ratio of about 1.5 or more, about 2.0 or more, about 2.5 or more, or about 3.0 or more. Preferably, the creamer composition has a flaxseed oil / flaxseed protein weight ratio of about 1.5 or more, about 2.0 or more, about 2.5 or more, or about 3.0 or more.

[0068] Preferably, the creamer composition contains insoluble dietary fiber in amounts of approximately 13.0% by weight or less, approximately 12.0% by weight or less, approximately 11.0% by weight or less, approximately 10.0% by weight or less, approximately 9.0% by weight or less, and approximately 8.0% by weight or less, on a dry weight basis.

[0069] Preferably, the creamer composition contains soluble dietary fiber of about 2.0% by weight or more, about 3.0% by weight or more, about 4.0% by weight or more, about 5.0% by weight or more, 6.0% by weight or more, or 7.0% by weight or more, on a dry weight basis.

[0070] Preferably, the creamer composition has a weight ratio of soluble dietary fiber to insoluble dietary fiber of about 0.7 or more, about 0.8 or more, about 0.9 or more, or about 1.0 or more.

[0071] Preferably, the creamer composition contains, on a dry weight basis, about 1.0% or more, about 1.5% or more, about 2.0% or more, 2.5% or more, 3.0% or more, or 3.5% or more of low molecular weight soluble dietary fiber. The low molecular weight soluble dietary fiber may have a degree of polymerization (DP) of 9 or less.

[0072] Preferably, the creamer composition contains high molecular weight soluble dietary fiber in an amount of approximately 22.0% by weight or less, approximately 20.0% by weight or less, approximately 18.0% by weight or less, approximately 16.0% by weight or less, approximately 14.0% by weight or less, or approximately 12.0% by weight or less, on a dry weight basis. The high molecular weight soluble dietary fiber may have a degree of polymerization (DP) of 10 or more.

[0073] Other creamer ingredients The creamer composition may also contain any other suitable raw materials. The creamer composition may further contain one or more raw materials, such as flavorings, sweeteners, colorings, antioxidants, stabilizers, pH adjusters, buffers, fillers, foaming agents, grains, or combinations thereof.

[0074] In some embodiments, the creamer composition contains linseed and substantially no other raw materials. "Substantially no" means that the additional active ingredients (agents) themselves are not added to the composition, and any additional active ingredients are present in trace amounts or are derived from impurities present in other ingredients.

[0075] In some embodiments, the creamer composition contains or consists of linseed and one other ingredient. In some embodiments, the creamer composition contains or consists of linseed and two other ingredients. In some embodiments, the creamer composition contains or consists of linseed and three other ingredients.

[0076] In some embodiments, the creamer composition does not contain any added emulsifiers, hydrophilic colloids, pH adjusters, or buffers. The term “added” does not mean that it contains active ingredients that are present in small amounts as components originally present in the other raw materials of the creamer composition.

[0077] Flavorings, sweeteners, colorings, and antioxidants In some embodiments, the creamer composition comprises one or more flavorings, sweeteners, colorants, antioxidants, or combinations thereof. In some embodiments, the creamer composition comprises one or more flavorings, one or more sweeteners, and one or more antioxidants (e.g., rosemary and / or tocopherol). The oil body provides natural protection from oxidation; for example, the oil body is contained within linseed subjected to wet milling, but if a portion of the oil body ruptures, the presence of antioxidants protects any released oil from oxidation that could result in rancid tastes.

[0078] Preferably, the creamer composition may contain one or more flavorings, sweeteners, colorings, antioxidants, or combinations thereof in a total amount of at least about 0.1% by weight, at least about 0.5% by weight, or at least about 1% by weight. Preferably, the creamer composition may contain one or more flavorings, sweeteners, colorings, antioxidants, or combinations thereof in a total amount of about 0.1% to about 10% by weight, about 0.5% to about 10% by weight, or about 1% to about 10% by weight.

[0079] In other embodiments, the creamer composition is substantially free of any flavorings, sweeteners, colorants, and / or antioxidants.

[0080] The list of known flavorings includes thousands of molecular compounds well known in the art. Sweeteners may include, but are not limited to, sugar alcohols such as maltitol, xylitol, sorbitol, erythritol, mannitol, isomalt, lactitol, and hydrolyzed hydrogenated starch, either alone or in combination. Colorings include any substance that imparts color to the composition. Antioxidants include any substance that reduces oxidation, such as rosemary and tocopherol. The amounts used for flavorings, sweeteners, colorings, and antioxidants vary considerably and depend on factors such as the potency of the sweetener, the desired sweetness of the product, the level and type of flavoring used, and cost considerations.

[0081] Stabilizer In some embodiments, the creamer composition is substantially free of any stabilizers. In some embodiments, the creamer composition is free of any added emulsifiers and / or hydrophilic colloids.

[0082] Examples of stabilizers include emulsifiers, thickeners and gelling agents, foam stabilizers, humectants, anti-caking agents, and coating agents. For example, stabilizers may include hydrophilic colloids, which are compounds that help increase the physical viscosity of the composition. Suitable hydrophilic colloids may include carrageenans such as kappa-carrageenan, iota-carrageenan, and / or lambda-carrageenan; starch, e.g., modified starch; cellulose, e.g., microcrystalline cellulose, methylcellulose, or carboxymethylcellulose; agar-agar; gelatin; gellan (e.g., high-acyl, low-acyl); guar gum; gum arabic; konjac; locust bean gum; pectin; sodium alginate; maltodextrin; tragacanth; xanthan gum; or combinations thereof.

[0083] pH adjuster and buffering agent In some embodiments, the creamer composition is substantially free of any pH adjusters or buffers. In some embodiments, the creamer composition is free of any added buffer salts.

[0084] As used herein, “pH adjuster” is an additive used to change or maintain the pH of a composition, and includes bases, acids, neutralizing agents, and buffering agents. Any suitable pH adjuster may be, for example, a base. Suitable bases may include carbonates or solutions thereof, bicarbonates (hydrogen carbonates) or solutions thereof, hydroxides or solutions thereof, or combinations thereof. Bases may be selected from one or more of the following: calcium carbonate, ammonium carbonate, magnesium carbonate, potassium carbonate, sodium carbonate, ammonium bicarbonate, magnesium carbonate hydroxide, potassium bicarbonate, sodium bicarbonate, sodium sesquicarbonate, ammonium hydroxide, calcium hydroxide, magnesium hydroxide, potassium hydroxide, and sodium hydroxide; or solutions thereof.

[0085] As used herein, a “buffer” can prevent undesirable creaming, flocculation, or precipitation of a creamer when added to a high-temperature, acidic, and / or high-mineral environment, such as coffee, by maintaining a constant pH. Buffers may be, for example, citrates, monophosphates, diphosphates, sodium carbonates and sodium bicarbonates, potassium carbonates and potassium bicarbonates, or combinations thereof. In some embodiments, the buffer is a citrate, which is prepared in situ, for example, by adding sodium bicarbonate and citric acid. In some embodiments, the buffer is a salt such as potassium phosphate or dipotassium phosphate.

[0086] Volume expander In some embodiments, the creamer composition includes one or more fillers.

[0087] A bulking agent is an additive that increases the bulk (volume or weight) of a composition without significantly affecting taste and without impairing its usefulness and functionality. Preferably, the bulking agent may contain or consist of one or more of the following: syrup; soluble / insoluble fiber, preferably derived from corn, wheat, peas, rice, oats, coconut, barley, and / or tapioca; fructooligosaccharides and galactooligosaccharides; and hydrolyzed flour. In some embodiments, the bulking agent contains or consists of one or more of glucose syrup, powdered glucose, starch, solid corn syrup, maltodextrin, and dextrin. In some embodiments, the bulking agent is sugar.

[0088] In some embodiments, the creamer composition contains flaxseed and a bulking agent, and is substantially free of other additive ingredients. In some embodiments, the creamer composition contains added sugars.

[0089] Preferably, the creamer composition may contain one or more fillers in a total amount of at least about 1% by weight, at least about 5% by weight, or at least about 10% by weight. Preferably, the creamer composition may contain one or more fillers in a total amount of about 1% to 50% by weight, about 5% to 50% by weight, or about 10% to 50% by weight.

[0090] In other embodiments, the creamer composition is substantially free of any added bulking agents. In some embodiments, the creamer composition is free of added sugars.

[0091] foaming agent The creamer composition of the present invention may be a foaming creamer, that is, a creamer that generates foam when dissolved in a liquid. Foaming creamers and methods for producing them are well known in the art. The foaming creamer may be, for example, a powder creamer composition, in which the powder particles of the creamer are porous, and when dissolved, gas is released from these pores to generate foam.

[0092] In some embodiments, the creamer composition includes one or more foaming agents.

[0093] The creamer composition may contain one or more foaming agents in any suitable amount. Preferably, the creamer composition may contain one or more foaming agents in an amount of at least about 0.1% by weight, or at least about 1% by weight. Preferably, the creamer composition may contain one or more foaming agents in an amount of about 0.1% to 10% by weight, or about 1% to 10% by weight.

[0094] As used herein, “foaming agent” (also called “foaming aid”) is an additive that promotes foam formation. For example, a foaming agent may include a surfactant that reduces the surface tension of a liquid, or a surfactant that increases colloidal stability by inhibiting the coalescence of bubbles. Any suitable foaming agent may be used in any suitable amount.

[0095] In some embodiments, the foaming agent comprises or consists of one or more plant proteins, optionally selected from one or more of broad bean proteins, pea proteins, rice proteins, oat proteins, and soybean proteins; milk proteins (e.g., hydrolyzed milk proteins); polysaccharides; and saponins, wherein optionally the saponins are derived from quillaja.

[0096] In some embodiments, the foaming agent comprises or consists of a plant protein, optionally selected from one or more of the following: broad bean protein, pea protein, rice protein, oat protein, and soy protein. The plant protein may also be a plant protein isolate and / or hydrolyzed plant protein. In some embodiments, the foaming agent comprises a plant protein isolate and / or hydrolyzed plant protein.

[0097] In some embodiments, the creamer composition comprises flaxseed, a bulking agent, and a foaming agent (e.g., vegetable protein), and substantially contains no other additive ingredients.

[0098] Cereals, legumes, nuts, seeds, pseudocereals In some embodiments, the creamer composition includes one or more plant materials in addition to linseed.

[0099] Any suitable plant material can be used. For example, plant materials that have been used in plant-based dairy substitutes include cereals (e.g., oats, rice, corn, spelt, barley), legumes (e.g., soybeans, peanuts, lupine, cowpeas), nuts (e.g., almonds, coconuts, hazelnuts, pistachios, walnuts), seeds (e.g., sesame, hemp, sunflower), or pseudocereals (e.g., quinoa, teff, amaranth) (see, for example, Sethi, S., et al., 2016. Journal of Food Science and Technology, 53, pp. 3408-3423). In some embodiments, the creamer composition comprises one or more cereals. In some embodiments, the creamer composition comprises oats. The plant material may be provided in the form of a powder or flour. In some embodiments, the creamer composition comprises oat flour.

[0100] The creamer composition may contain any suitable amount of additional plant material. Preferably, the creamer composition may contain at least about 0.1% by weight, or at least about 1% by weight, of additional plant material. Preferably, the creamer composition may contain about 0.1% to 10% by weight, or about 1% to 5% by weight, of additional plant material.

[0101] liquid creamer composition In one embodiment, the present invention provides a liquid creamer composition containing linseed.

[0102] The liquid creamer composition of the present invention may contain linseed in any suitable amount. Preferably, the liquid creamer composition contains linseed in an amount of about 4.5% by weight or more, about 5.0% by weight or more, about 5.5% by weight or more, 6.0% by weight or more, about 6.5% by weight or more, 7.0% by weight or more, about 7.5% by weight or more, or about 8.0% by weight or more. Preferably, the liquid creamer composition contains linseed in an amount of about 10.0% by weight or less, about 9.5% by weight or less, about 9.0% by weight or less, or about 8.5% by weight or less.

[0103] Preferably, the liquid creamer composition contains linseed in an amount of about 5% to about 10% by weight, about 5% to about 9% by weight, about 5% to about 8% by weight, or about 5% to about 7% by weight. Preferably, the liquid creamer composition contains linseed in an amount of about 5.0% to about 7.0% by weight, about 5.5% to about 6.5% by weight, or about 6.0% by weight.

[0104] The liquid creamer composition of the present invention may have a viscosity of approximately 100 cP or more, approximately 105 cP or more, approximately 110 cP or more, approximately 115 cP or more, approximately 120 cP or more, approximately 125 cP or more, approximately 130 cP or more, approximately 135 cP or more, approximately 140 cP or more, approximately 145 cP or more, approximately 150 cP or more, approximately 155 cP or more, approximately 160 cP or more, approximately 165 cP or more, approximately 170 cP or more, approximately 175 cP or more, or approximately 180 cP or more, and the viscosity is measured at 4°C and 75s. -1 It is measured by the shear rate.

[0105] The liquid creamer composition may contain any other suitable raw materials. In some embodiments, the liquid creamer composition contains one or more flavorings, one or more sweeteners, and one or more antioxidants (e.g., rosemary and / or tocopherol). In some embodiments, the liquid creamer composition further contains sugar. In other embodiments, the liquid creamer composition does not contain added sugar.

[0106] In some embodiments, the liquid creamer composition contains one or more antioxidants in a total amount of about 0.05% by weight or more, about 0.1% by weight or more, or about 0.5% by weight or more. In some embodiments, the liquid creamer composition contains one or more antioxidants in a total amount of about 2.0% by weight or less, 1.0% by weight or less, or 0.5% by weight or less. In some embodiments, the liquid creamer composition contains one or more antioxidants in a total amount of about 0.05% by weight to about 1.0% by weight, about 0.1% by weight to about 1.0% by weight, or about 0.5% by weight to about 1.0% by weight.

[0107] In some embodiments, the liquid creamer composition contains one or more grains in a total amount of about 0.1% by weight or more, about 0.5% by weight or more, or about 1.0% by weight or more. In some embodiments, the liquid creamer composition contains one or more grains in a total amount of about 5.0% by weight or less. In some embodiments, the liquid creamer composition contains one or more grains in a total amount of about 0.1% to about 5.0% by weight, about 0.5% to about 5.0% by weight, or about 1.0% to about 5.0% by weight.

[0108] In some embodiments, the liquid creamer composition contains one or more flavorings in a total amount of about 0.1% by weight or more, about 0.5% by weight or more, or about 1.0% by weight or more. In some embodiments, the liquid creamer composition contains one or more flavorings in a total amount of about 5.0% by weight or less. In some embodiments, the liquid creamer composition contains one or more flavorings in a total amount of about 0.1% to about 5.0% by weight, about 0.5% to about 5.0% by weight, or about 1.0% to about 5.0% by weight.

[0109] In some embodiments, the liquid creamer composition comprises (a) one or more antioxidants in a total amount of about 0.05% to about 1% by weight or about 0.1% to about 0.5% by weight, (b) one or more cereals in a total amount of about 0.1% to about 5% by weight, and (c) one or more flavorings in a total amount of about 0.1% to about 5% by weight.

[0110] In some embodiments, the liquid creamer composition contains sugar in a total amount of about 1% by weight or more, about 5% by weight or more, or about 10% by weight or more. In some embodiments, the liquid creamer composition contains sugar in a total amount of about 40% by weight or less, about 30% by weight or less, or about 20% by weight or less. In some embodiments, the liquid creamer composition contains sugar in a total amount of about 1% to about 40% by weight, about 5% to about 40% by weight, or about 10% to about 40% by weight.

[0111] In some embodiments, the liquid creamer composition comprises (a) one or more antioxidants in a total amount of about 0.05% to about 1% by weight or about 0.1% to about 0.5% by weight; (b) one or more cereals in a total amount of about 0.1% to about 5% by weight; (c) one or more flavorings in a total amount of about 0.1% to about 5% by weight; and (d) sugars in a total amount of about 1% to about 40% by weight.

[0112] The liquid creamer composition may be packaged. Any suitable packaging can be used; for example, the liquid creamer composition can be aseptically filled into bottles.

[0113] powder creamer composition In one embodiment, the present invention provides a powdered creamer composition containing flaxseed.

[0114] Powdered (or pulverized) creamer compositions may be provided by any preferred method, for example, by drying a liquid creamer composition, such as by spray drying or freeze-drying. In some embodiments, the creamer composition is spray-dried.

[0115] The powder creamer composition of the present invention may contain linseed in any suitable amount. Preferably, the powder creamer composition contains linseed in an amount of about 10% or more by dry weight, 15% or more by dry weight, 20% or more by dry weight, 25% or more by dry weight, 30% or more by dry weight, 35% or more by dry weight, 40% or more by dry weight, 45% or more by dry weight, 50% or more by dry weight, 60% or more by dry weight, or 70% or more by dry weight. Preferably, the powder creamer composition contains linseed in an amount of about 20% or more by dry weight, about 25% or more by dry weight, about 30% or more by dry weight, or about 35% or more by dry weight before spray drying.

[0116] In some embodiments, the powder creamer composition is substantially free of any other raw materials. In other embodiments, the powder creamer composition further comprises one or more further raw materials, such as coffee, sugar, chicory, barley, baking soda, or tea extract. In some embodiments, the powder creamer composition further comprises soluble coffee and / or sugar. In some embodiments, the powder creamer composition further comprises a foaming agent. The powder creamer composition may also contain a porous powder containing a pressurized gas that is released when the powder dissolves to generate foam, and such powder is often referred to as a "foam booster."

[0117] The powdered creamer composition may be packaged. Any suitable packaging may be used.

[0118] Beverages, capsules, and systems beverage composition The present invention provides a beverage composition comprising a creamer composition as described herein. The beverage may be any suitable beverage, for example, a coffee beverage, a tea beverage, or a cocoa beverage. The beverage composition may be a ready-to-drink beverage or a ready-to-use beverage.

[0119] The present invention further provides a powdered coffee beverage composition, a powdered tea beverage composition, or a powdered cocoa beverage composition comprising soluble coffee, tea, or cocoa and a powdered creamer composition according to the present invention. A powdered coffee beverage composition, a powdered tea beverage composition, or a powdered cocoa beverage composition means a powdered composition, such as instant coffee, instant tea, or instant cocoa, that is suitable for providing a coffee beverage, a tea beverage, or a cocoa beverage by dissolving in a liquid, preferably water. Powdered coffee beverage compositions, tea beverage compositions, or cocoa beverage compositions comprising soluble coffee, tea, or cocoa combined with a powdered creamer are well known in the art. A packaged combination of soluble coffee, creamer powder, and optionally sugar may be known as a coffee mix. The powdered coffee beverage, tea beverage, or cocoa beverage may further contain sweeteners, such as sugar, and flavorings. In a preferred embodiment, the present invention relates to a powdered coffee beverage comprising soluble coffee and a powdered creamer composition according to the present invention. In another preferred embodiment, the present invention relates to a powdered tea beverage comprising soluble tea and a powdered creamer composition according to the present invention.

[0120] The present invention further provides a method for preparing a beverage composition, comprising the steps of (i) preparing a beverage composition base, and (ii) adding a creamer composition described herein to the beverage composition base.

[0121] The beverage composition base may be any suitable beverage, such as a coffee beverage, a tea beverage, or a cocoa beverage. The creamer composition may be added to the beverage composition base in powder or liquid form. As a substitute for milk or cream, the creamer composition can impart specific properties, such as color (e.g., whitening effect), thickness, flavor, texture, and / or other desired properties, as an additive to the beverage composition.

[0122] Beverage capsules The present invention provides beverage capsules comprising the creamer composition described herein. The beverage capsules may also contain the powdered creamer composition of the present invention.

[0123] Beverage capsules are well known in the art, and any suitable capsule may be used. Within the scope of the present invention, the term capsule includes small flexible and / or rigid containers, such as pouches. The structure of the capsule varies depending on the specific beverage machine in which it is intended to be used. Several such beverage machines configured to prepare beverages from capsules exist and are well known in the art. The beverage capsule includes a chamber in which the powdered creamer composition of the present invention is contained. The chamber may be airtight or partially open to the surroundings. The beverage capsule is configured so that when preparing a beverage from the capsule in a beverage preparation device, water or another suitable liquid is injected into the chamber in which the powdered creamer composition of the present invention is contained, thereby dissolving the powdered creamer composition. The liquid containing the dissolved creamer is then guided from the capsule into a cup or other suitable container.

[0124] Beverage system The present invention provides a beverage system comprising the creamer composition described herein. The beverage system may also contain the powdered creamer composition of the present invention.

[0125] Beverage systems are well known in the art and are widely available on the market. Any suitable beverage system can be used. Beverage systems include beverage preparation machines and automated systems for dispensing beverages (e.g., beverage vending machines). Beverage preparation systems for portioned beverages are well known in the art. Such systems typically include a machine into which one or more raw material containers (e.g., beverage capsules) are inserted. The machine can pass a fluid, typically hot water, through the raw materials contained in the containers to produce a beverage.

[0126] Linseed slurry for use in creamer compositions In one embodiment, the present invention provides a linseed slurry for use in creamer compositions.

[0127] The linseed slurry may contain or consist of ground linseed and water. The linseed slurry may be obtained, or can be obtained, by a method for producing a linseed slurry according to the present invention.

[0128] As described in the section titled "Flaxseed Ingredients" above, any suitable flaxseed ingredient may be used in the flaxseed slurry. For example, the flaxseed may be whole grain flaxseed or hulled flaxseed, roasted, and / or enzymatically treated.

[0129] The linseed slurry can be obtained by wet milling using a colloidal mill. The linseed slurry may contain ground linseed having any suitable particle size, as described in the section above titled "Ground Linseed".

[0130] Preferably, the linseed slurry contains ground linseed having a particle size D90 of approximately 900 μm or less, approximately 850 μm or less, approximately 800 μm or less, approximately 750 μm or less, approximately 700 μm or less, approximately 650 μm or less, approximately 600 μm or less, approximately 550 μm or less, or approximately 500 μm or less. Preferably, the linseed slurry contains ground linseed having a particle size D90 of approximately 50 μm or more.

[0131] Preferably, the linseed slurry contains ground linseed having particle sizes D(3,2) of approximately 25 μm or less, approximately 20 μm or less, approximately 15 μm or less, approximately 10 μm or less, approximately 9 μm or less, approximately 8 μm or less, approximately 7 μm or less, approximately 6 μm or less, or approximately 5 μm or less. Preferably, the linseed slurry contains ground linseed having particle sizes D(3,2) of approximately 1 μm or more.

[0132] The linseed slurry may contain any appropriate amount of ground linseed. Preferably, the linseed slurry contains about 5% or more by weight, about 6% or more by weight, about 7% or more by weight, about 8% or more by weight, about 9% or more by weight, or about 10% or more of ground linseed. Preferably, the linseed slurry contains about 35% or less by weight, about 15% or less by weight, about 14% or less by weight, about 13% or less by weight, about 12% or less by weight, about 11% or less by weight, about 10% or less by weight, or about 9% or less of ground linseed. The linseed slurry may also be a paste.

[0133] The flaxseed slurry may contain flaxseed oil, flaxseed protein, and flaxseed fiber in any appropriate amounts, as described in the section above titled “Flaxseed Oil, Protein, and Fiber Content.” The flaxseed slurry may contain, or be substantially composed of, flaxseed oil, flaxseed protein, flaxseed fiber, and water.

[0134] Method for producing flaxseed slurry In one embodiment, the present invention provides a method for producing a linseed slurry for use in creamer compositions. The method may include (a) a step of preparing linseed; and (b) a step of wet milling the linseed to provide a linseed slurry containing pulverized linseed.

[0135] As described in the section above titled "Flaxseed Ingredients," any suitable flaxseed ingredient may be used in the flaxseed slurry. For example, the flaxseed may be whole grain flaxseed or hulled flaxseed, and / or roasted.

[0136] The linseed may be wet-milled using a colloidal mill. The linseed may be milled to any suitable particle size as described in the section above titled "Ground Linseed".

[0137] Preferably, the linseed is milled to a particle size D90 of approximately 900 μm or less, approximately 850 μm or less, approximately 800 μm or less, approximately 750 μm or less, approximately 700 μm or less, approximately 650 μm or less, approximately 600 μm or less, approximately 550 μm or less, or approximately 500 μm or less. Preferably, the linseed is milled to a particle size D90 of approximately 50 μm or more.

[0138] Preferably, the linseed is milled to a particle size D(3,2) of approximately 25 μm or less, approximately 20 μm or less, approximately 15 μm or less, approximately 10 μm or less, approximately 9 μm or less, approximately 8 μm or less, approximately 7 μm or less, approximately 6 μm or less, or approximately 5 μm or less. Preferably, the linseed is milled to a particle size D(3,2) of approximately 1 μm or more.

[0139] In some embodiments, flaxseed is enzymatically treated before, during, and / or after wet milling. In some embodiments, flaxseed is enzymatically treated before wet milling. In some embodiments, the flaxseed slurry is enzymatically treated after wet milling. Any suitable enzymatic treatment can be used, for example, to reduce the viscosity of the flaxseed slurry after milling. Preferably, flaxseed is enzymatically treated with one or more polysaccharide-degrading enzymes. Suitable polysaccharide-degrading enzymes include glycosidases (EC 3.2.1), such as cellulase (EC 3.2.1.4) and xylanase (EC 3.2.1.8). In some embodiments, flaxseed is enzymatically treated with one or more glycosidases. In some embodiments, flaxseed is enzymatically treated with cellulase and / or xylanase. In some embodiments, flaxseed is enzymatically treated with cellulase and xylanase.

[0140] In some embodiments, the linseed slurry is homogenized after wet milling. Any suitable homogenization conditions can be used to achieve a uniform distribution of ground linseed. Preferably, the linseed slurry is homogenized at about 60°C to about 90°C. Preferably, the linseed slurry is homogenized in a two-stage homogenizer. The linseed slurry may be homogenized in a two-stage homogenizer under conditions where the first-stage pressure is 150 bar to 250 bar and the second-stage pressure is 15% to 35% of the first-stage pressure.

[0141] Preferably, water is added to the linseed slurry after wet milling and / or homogenization (for example, when preparing a liquid creamer) to provide a linseed slurry with a desired amount of ground linseed and / or a linseed slurry having a desired viscosity. Preferably, water is added to provide a linseed slurry containing about 5% or more by weight, about 6% or more by weight, about 7% or more by weight, about 8% or more by weight, about 9% or more by weight, or about 10% or more by weight of ground linseed. Preferably, water is added to prepare a linseed slurry containing about 15% or less by weight, about 14% or less by weight, about 13% or less by weight, about 12% or less by weight, about 11% or less by weight, about 10% or less by weight, or about 9% or less by weight of ground linseed.

[0142] Any other suitable steps may be incorporated into the method for producing the linseed slurry. For example, the method may include a step of soaking the linseed in water before, during, and / or after wet milling. In some embodiments, the entire linseed is soaked in water before wet milling. Preferably, the water is at a temperature of about 25°C to about 90°C, about 25°C to about 75°C, about 25°C to about 60°C, or about 25°C to about 45°C. Preferably, the linseed is soaked in water for about 10 minutes to about 30 minutes, or about 10 minutes to about 20 minutes. Preferably, whole grain linseed is soaked in water at a weight ratio of whole grain linseed to water of about 1:20 to about 3:10, about 1:10 to about 3:10, about 1:10 to about 1:5, or about 1:5 to about 3:10. In other embodiments, the method does not include the step of soaking linseed in water.

[0143] The linseed slurry obtained by the method for producing the linseed slurry may be any linseed slurry described herein, for example, as described in the section titled “Linseed Slurry for Use in Creamer Compositions” above.

[0144] Method for producing creamer composition In one embodiment, the present invention provides a method for producing a creamer composition, the method comprising the steps of: (i) preparing a linseed slurry according to the present invention; and (ii) sterilizing the linseed slurry to provide a liquid creamer composition; or (ii) drying the linseed slurry to provide a powdered creamer composition.

[0145] Methods for producing creamer compositions such as those described below may incorporate any other suitable steps.

[0146] For example, the method may include a step of homogenizing the linseed slurry. The terms “homogenize,” “homogenized,” or “homogenized” refer to a unit operation using a class of processing equipment called a homogenizer, which is intended to reduce the size of droplets in a liquid-liquid dispersion. Examples of homogenizers include high-speed blenders, high-pressure homogenizers, high-shear dispersers, ultrasonic destroyers, and membrane homogenizers. The homogenizer may be a two-stage homogenizer.

[0147] For example, the method may include a heat treatment step. The heat treatment step may be performed before or after homogenization. The heat treatment step may be a pasteurization or commercial sterilization step of the linseed slurry. Suitable heat treatment steps are well known in the art. The pasteurization step may be performed at a minimum temperature of 81°C for at least 5 seconds. The method may include a step of HTST (High Temperature Short Time Sterilization) or UHT (Ultra-High Temperature Sterilization) using either a direct or indirect process, and a step of filling by clean filling, ultra-clean filling (ESL), or aseptic filling. The UHT treatment may be, for example, heating to above 135°C (the temperature required to kill bacterial endospores) for 2 to 8 seconds. For example, the UHT treatment may be heating at 138°C to 140°C for 5 to 7 seconds.

[0148] For example, the method may include a foaming step and / or a gas treatment step. In particular, if the creamer composition is a foaming creamer, the method may include such a step. Suitable foaming and gas treatment steps are well known in the art. For example, the step may include gas treatment of the pre-emulsion or emulsion concentrate at, for example, 4.0 NL / min.

[0149] For example, the method may include steps of cooling and / or packaging the creamer composition. Suitable cooling and / or packaging steps are well known in the art. For example, the creamer composition may be cooled using an after-dryer / after-cooler step, and the creamer composition may be packaged using a filling and sealing step.

[0150] The resulting creamer composition may be any of those described in the section above titled “Creamer Compositions” herein.

[0151] liquid creamer composition In one embodiment, the present invention provides a method for producing a liquid creamer composition, comprising the steps of preparing a linseed slurry according to the present invention and sterilizing the linseed slurry to provide a liquid creamer composition.

[0152] Any other suitable steps may be incorporated into the method for producing the liquid creamer composition.

[0153] For example, the method may include a step of mixing a linseed slurry with water to provide a desired amount of pulverized linseed and / or a desired viscosity. Preferably, water is added to provide a linseed slurry mixture containing about 5% or more by weight, about 6% or more by weight, about 7% or more by weight, about 8% or more by weight, about 9% or more by weight, or about 10% or more of pulverized linseed. Preferably, water is added to provide a linseed slurry mixture containing about 15% or less by weight, about 14% or less by weight, about 13% or less by weight, about 12% or less by weight, about 11% or less by weight, about 10% or less by weight, or about 9% or less of pulverized linseed.

[0154] For example, the method may include the step of mixing the flaxseed slurry with one or more further creamer ingredients, such as any ingredients described in the section titled “Other Creamer Ingredients” above. In some embodiments, the flaxseed slurry mixture contains (a) one or more antioxidants in a total amount of about 0.05% to about 1% by weight or about 0.1% to about 0.5% by weight; (b) one or more cereals in a total amount of about 0.1% to about 5% by weight; (c) one or more flavorings in a total amount of about 0.1% to about 5% by weight; and (d) optionally, sugars in a total amount of about 1% to about 40% by weight.

[0155] For example, the method may include a step of homogenizing the linseed slurry or linseed slurry mixture. Preferably, the linseed slurry or linseed slurry mixture is homogenized at about 60°C. Preferably, the linseed slurry or linseed slurry mixture is homogenized in a two-stage homogenizer. The linseed slurry or linseed slurry mixture may be homogenized in a two-stage homogenizer under conditions where the pressure of the first stage is 150 bar to 250 bar and the pressure of the second stage is 15% to 35% of the pressure of the first stage.

[0156] In some embodiments, a method for producing a liquid creamer composition includes (a) preparing a linseed slurry according to the present invention; (b) mixing the linseed slurry with water and / or one or more further creamer ingredients; (c) homogenizing the linseed slurry; and (d) sterilizing the linseed slurry to provide a liquid creamer composition.

[0157] For example, the method may include a further step of cooling the liquid creamer composition and / or a further step of packaging the liquid creamer composition. For example, the liquid creamer composition can be aseptically packaged in any suitable container (e.g., a bottle).

[0158] In some embodiments, a method for producing a liquid creamer composition includes (a) preparing a linseed slurry according to the present invention; (b) mixing the linseed slurry with water and / or one or more further creamer ingredients; (c) homogenizing the linseed slurry; (d) sterilizing the linseed slurry to provide a liquid creamer composition; and (e) cooling and / or packaging the liquid creamer composition.

[0159] The resulting liquid creamer composition may be any of those described in the section above titled “Liquid Creamer Compositions” as described herein.

[0160] powder creamer composition In one embodiment, the present invention provides a method for producing a powdered creamer composition, comprising the steps of preparing a linseed slurry according to the present invention and drying the linseed slurry to provide a powdered creamer composition.

[0161] Suitable drying processes are well known in the art. The drying process may be carried out by spray drying, vacuum belt drying, roller drying, or freeze drying. In some embodiments, the drying process is carried out by spray drying. Suitable spray drying conditions are well known in the art.

[0162] Any other suitable steps may be incorporated into the method for producing the powdered creamer composition.

[0163] For example, the method may include a step of mixing the flaxseed slurry with one or more additional creamer ingredients, such as any ingredients described in the section titled "Other Creamer Ingredients" above.

[0164] For example, this method may include a step of homogenizing the linseed slurry or linseed slurry mixture. Preferably, the linseed slurry or linseed slurry mixture is homogenized at about 50°C to about 90°C, for example, about 60°C. Preferably, the linseed slurry or linseed slurry mixture is homogenized in a two-stage homogenizer, for example, with a first-stage pressure of 150 bar to 250 bar and a second-stage pressure of 15% to 35% of the first-stage pressure.

[0165] For example, the method may include a step of pasteurizing the linseed slurry or linseed slurry mixture before drying. Any suitable conditions for pasteurization can be used; for example, the pasteurization step can be carried out at a minimum temperature of 81°C for at least 5 seconds.

[0166] In some embodiments, a method for producing a powdered creamer composition includes (a) preparing a linseed slurry according to the present invention; (b) mixing the linseed slurry with one or more further creamer ingredients; (c) homogenizing the linseed slurry; and (d) drying the linseed slurry to provide a powdered creamer composition.

[0167] For example, the method may include a further step of packaging the powdered creamer composition.

[0168] In some embodiments, a method for producing a powdered creamer composition includes (a) preparing a linseed slurry according to the present invention; (b) optionally mixing the linseed slurry with one or more further creamer ingredients; (c) optionally homogenizing the linseed slurry; (d) drying the linseed slurry to provide a powdered creamer composition; and (e) packaging the powdered creamer composition.

[0169] The resulting powder creamer composition may be any of those described in the section above titled “Powder Creamer Compositions” herein.

[0170] [Examples] The present invention will now be further illustrated by examples. These examples are provided to assist those skilled in the art in carrying out the present invention and are not intended in any way to limit the scope of the invention.

[0171] Example 1 - Development and evaluation of liquid flaxseed creamer The potential of linseed powder, produced from flaxseed, as a liquid creamer was evaluated. The goal was for the liquid linseed creamer to possess acceptable physical / chemical stability and an overall sensory profile.

[0172] Liquid flaxseed creamer formulations and processing Roasted linseed was wet-milled with water at 60°C for 7 hours to obtain a viscous paste with a small average particle size. This was achieved using a colloidal mill. The omega-3 oils in the linseed were protected during the milling process by adding natural antioxidants. The linseed particle size was measured periodically during the milling process, and milling was stopped when no significant decrease in particle size was observed. The milled linseed was collected and stored at 4°C.

[0173] Table 1 summarizes the developed liquid creamer formulations, including those containing roasted golden flaxseed. Various flavorings and antioxidants were evaluated during development.

[0174] [Table 1]

[0175] The process steps for sample preparation included the following: Flaxseed paste was added to water under vacuum at 20-25°C for 15 minutes while stirring to form a slurry.

[0176] Sugar, flavorings, and oat flour (if present) were added to the mixture under vacuum at 20-25°C for a further 15 minutes while continuing to stir.

[0177] Subsequently, the mixture was heated to 80°C, subjected to a two-stage homogenization process upstream, then subjected to thermal UHT treatment, cooled, and subjected to another two-stage homogenization process at 80°C.

[0178] The product was cooled to 50°C, aseptically filled into bottles, and stored at 4°C.

[0179] Evaluation results Table 2 summarizes the visual results of the storage test. All prototypes showed good initial physical stability. Prototypes containing more than 4% by weight of linseed showed good physical stability throughout the 6-month storage period. This result indicates that more than 4% by weight of linseed provides the viscosity necessary to maintain good product stability. Figure 1A shows that creamers 018, 043, and 047 had good stability, while creamer 039, containing 4% by weight of ground linseed, developed defects due to marbling and phase separation.

[0180] [Table 2]

[0181] Table 3 shows the particle size of creamer as measured by static light scattering.

[0182] [Table 3]

[0183] The color of the flaxseed creamer ranged from light brown to dark brown depending on the flaxseed content. The whiteness (L*) of the flaxseed creamer was approximately 60 and decreased with decreasing total flaxseed content. A lower flaxseed content means a lower oil content, which is known to be a major factor in the whitening effect. When added to coffee, the whiteness L* was approximately 40-50, and both the a* and b* values ​​increased, suggesting an increase in red and yellow color characteristics, respectively.

[0184] The viscosity profiles of the linseed creamer are shown in Figure 2. The viscosity significantly increased in prototypes 018 and 047, which contained 9% linseed, suggesting that the amount of linseed used in the creamer was the primary contributor to viscosity. An additional 1% oat flour also increased viscosity (sample 047).

[0185] Evaluation method Visual observation All samples were visually inspected. Bottles were removed from storage monthly to check for potential defects, such as phase separation. Samples were poured into beakers and inspected while pouring. The product was returned to the bottle, shaken five times, and poured back into the beaker to assess whether the defect was reversible.

[0186] Particle characterization The particle size characteristics were evaluated by static light scattering (Mastersizer 3000, Malvern Instruments Ltd., Malvern, Worcestershire, UK). The sample was diluted with a dispersant (29% sugar, 0.4% dipotassium phosphate) to obtain a light scattering signal within a range suitable for measurement.

[0187] Appearance and color analysis of linseed creamer The appearance of the linseed creamer was recorded using a digital camera, and its optical properties were quantified using a colorimetric analyzer (ColorFlex® EZ, HunterLab, Reston, VA). This dual-beam spectrophotometer used a xenon lamp to irradiate the sample with artificial daylight (400-700 nm) flashes. The creamer was poured into a clear petri dish, and a black cup was used as the background. The sample was then irradiated and observed under simulated daylight conditions (D65 / 10). The intensity of the reflected light was measured and converted to CIE L*, a*, and b* values.

[0188] Rheological analysis Rheological measurements were performed using an Anton Paar Physica MCR 501 rheometer with a concentric cylindrical shape. The product was processed according to the following procedure. Viscosity was 75 s -1 With a shear rate and a heating rate of 2°C / min, it was obtained at 4-40°C.

[0189] Example 2 - Development and evaluation of powdered flaxseed creamer Powdered flaxseed creamer formulations and processing We evaluated the potential of flaxseed powder, produced from flaxseed, as a one-ingredient powdered creamer. The goal was to achieve acceptable physical / chemical stability and an overall sensory profile in the liquid flaxseed creamer.

[0190] Roasted linseed was wet-milled with water at 60°C for approximately 2 hours to obtain a viscous paste with a small average particle size. This was achieved using a colloidal mill. The linseed was not soaked before milling to reduce both viscosity and milling time. Linseed milling was carried out using a mixture of cellulase and xylanase to reduce the viscosity of the linseed slurry. The linseed particle size was measured periodically during the milling process, and milling was stopped when no significant decrease in particle size was observed. The milled linseed was collected and stored at 4°C. After milling, the linseed slurry was processed into a powder using spray drying.

[0191] Comparison with homemade flaxseed milk The nutritional value of the flaxseed powder obtained through the above process was compared to that of homemade flaxseed milk.

[0192] To obtain flaxseed milk, the method described in the cookbook was used: 1 / 2 cup raw flaxseed (74.86g) and 3 cups room temperature water (approximately 1419.63g) were blended for 30 seconds. The contents were then poured into a glass and left to stand for 10 minutes. The foam and gel layer were discarded, and the remaining contents were poured through a 1mm sieve / cheesecloth to collect the filtrate (milk layer).

[0193] The nutritional profile in Table 4 below shows that most of the dietary fiber and protein are removed in homemade milk. In contrast, the flaxseed powder obtained by the above process contains large amounts of flaxseed oil, flaxseed dietary fiber, and flaxseed protein.

[0194] [Table 4]

[0195] Comparison with linseed flower The flaxseed powder obtained by the above process and commercially available flaxseed flour (Glanbia Nutritionals) were mixed separately with water under various conditions, and then the uniformity of the beverages and the time taken for separation were evaluated.

[0196] Table 5 shows the fiber composition of flaxseed powder compared to flaxseed flower.

[0197] [Table 5]

[0198] Table 6 shows the total fiber and oil content of flaxseed powder compared to flaxseed flour and homemade milk. Flaxseed powder has the highest oil content in all three options and a lower total fiber percentage than flaxseed flour.

[0199] [Table 6]

[0200] Figures 3 and 4 show the visual results of initial tests on the use of flaxseed powder as a creamer. Flaxseed powder homogenized better with coffee than flaxseed flour and maintained the initial homogenization better over a 10-minute period.

[0201] The flaxseed powder had a smaller particle size than the flaxseed flour (see Table 7). The flaxseed powder fibers were smaller, which helped to slow down sedimentation. Particle size was measured by laser scattering. This trend continued in both the upper and lower phases of the separated phases of the homogenized beverage (see Table 8). The average percentage of particles in the flaxseed powder beverage was always <10 μm smaller than that of the flaxseed flour, and the oil bodies remained more easily intact.

[0202] [Table 7]

[0203] [Table 8]

[0204] Rheological measurements were performed using a TA Instruments AR2000ex with a concentric cylindrical shape. Compared to linseed flour, linseed powder had lower viscosity in both the homogenized and separated phases of the separation mixture, in both coffee and water (see Table 9). Therefore, linseed powder had a preferable viscosity for use as a creamer.

[0205] [Table 9]

[0206] Table 10 shows that enzymatic treatment of the flaxseed slurry during the milling process resulted in an increase in soluble low molecular weight dietary fiber and a decrease in insoluble and high molecular weight dietary fiber.

[0207] [Table 10]

[0208] Embodiment Various preferred features and embodiments of the present invention are described below with reference to the numbered paragraphs.

[0209] 1. A creamer composition comprising pulverized linseed, wherein the pulverized linseed has a particle size D90 of about 800 μm or less, and the creamer composition comprises about 5% by weight or more of the pulverized linseed.

[0210] 2. The creamer composition according to paragraph 1, wherein the creamer composition contains linseed oil in an amount of about 5% or more by weight, about 10% or more by weight, about 15% or more by weight, about 20% or more by weight, about 25% or more by weight, about 30% or more by weight, or about 35% or more by weight, on a dry weight basis.

[0211] 3. The creamer composition according to any one of paragraphs 1 or 2, wherein the creamer composition contains linseed oil in an amount of about 70% by weight or less, about 65% by weight or less, about 60% by weight or less, about 55% by weight or less, or about 50% by weight or less, on a dry weight basis.

[0212] 4. The creamer composition according to any one of paragraphs 1 to 3, wherein the creamer composition contains flaxseed dietary fiber in an amount of approximately 3% or more by weight, approximately 4% or more by weight, approximately 5% or more by weight, approximately 10% or more by weight, or approximately 15% or more by weight, on a dry weight basis.

[0213] 5. The creamer composition according to any one of paragraphs 1 to 4, wherein the creamer composition contains flaxseed dietary fiber in an amount of about 50% by weight or less, about 45% by weight or less, about 40% by weight or less, about 35% by weight or less, about 30% by weight or less, about 25% by weight or less, or about 20% by weight or less, on a dry weight basis.

[0214] 6. The creamer composition according to any one of paragraphs 1 to 5, wherein the creamer composition contains flaxseed protein in an amount of about 3% or more by weight, about 4% or more by weight, about 5% or more by weight, about 10% or more by weight, or about 15% or more by weight, on a dry weight basis.

[0215] 7. The creamer composition according to any one of paragraphs 1 to 6, wherein the creamer composition contains flaxseed protein in an amount of about 50% by weight or less, about 45% by weight or less, about 40% by weight or less, about 35% by weight or less, about 30% by weight or less, about 25% by weight or less, or about 20% by weight or less, on a dry weight basis.

[0216] 8. The creamer composition according to any one of paragraphs 1 to 7, wherein the creamer composition has a weight ratio of flaxseed oil / flaxseed dietary fiber of about 1.5 or more, about 2.0 or more, about 2.5 or more, or about 3.0 or more.

[0217] 9. The creamer composition according to any one of paragraphs 1 to 8, wherein the creamer composition contains, on a dry weight basis, about 13.0% by weight or less, about 12.0% by weight or less, about 11.0% by weight or less, about 10.0% by weight or less, about 9.0% by weight or less, or about 8.0% by weight or less of insoluble dietary fiber.

[0218] 10. The creamer composition according to any one of paragraphs 1 to 9, wherein the creamer composition contains, on a dry weight basis, about 1.0% or more by weight, about 1.5% or more by weight, about 2.0% or more by weight, 2.5% or more by weight, 3.0% or more by weight, or 3.5% or more by weight of low molecular weight soluble dietary fiber.

[0219] 11. The creamer composition according to any one of paragraphs 1 to 10, wherein the creamer composition contains, on a dry weight basis, about 22.0% by weight or less, about 20.0% by weight or less, about 18.0% by weight or less, about 16.0% by weight or less, about 14.0% by weight or less, or about 12.0% by weight or less of high molecular weight soluble dietary fiber.

[0220] 12. The creamer composition according to any one of paragraphs 1 to 11, wherein the creamer composition has a weight ratio of soluble dietary fiber to insoluble dietary fiber of about 0.7 or more, about 0.8 or more, about 0.9 or more, or about 1.0 or more.

[0221] 13. The creamer composition according to any one of paragraphs 1 to 12, wherein the pulverized linseed is wet-milled, preferably colloidally-milled.

[0222] 14. The creamer composition according to any one of paragraphs 1 to 13, wherein the pulverized linseed has a particle size D90 of about 700 μm or less.

[0223] 15. The creamer composition according to any one of paragraphs 1 to 14, wherein the pulverized linseed has a particle size D90 of about 600 μm or less, or about 500 μm or less.

[0224] 16. The creamer composition according to any one of paragraphs 1 to 15, wherein the pulverized linseed has a particle size D(3,2) of about 20 μm or less, about 15 μm or less, about 10 μm or less, about 9 μm or less, about 8 μm or less, about 7 μm or less, about 6 μm or less, or about 5 μm or less.

[0225] 17. The creamer composition according to any one of paragraphs 1 to 16, wherein the linseed is of the golden variety, and optionally the linseed is of the NuLin or Omega variety.

[0226] 18. The creamer composition according to any one of paragraphs 1 to 17, wherein the linseed has been peeled.

[0227] 19. The creamer composition according to any one of paragraphs 1 to 18, wherein the linseed is roasted.

[0228] 20. The creamer composition according to any one of paragraphs 1 to 19, wherein the flaxseed is enzymatically treated, and optionally, the flaxseed is enzymatically treated with cellulase and / or xylanase.

[0229] 21. The creamer composition according to any one of paragraphs 1 to 20, wherein the creamer composition does not contain any additive emulsifier.

[0230] 22. The creamer composition according to any one of paragraphs 1 to 21, wherein the creamer composition does not contain any additive buffering agent.

[0231] 23. The creamer composition according to any one of paragraphs 1 to 22, wherein the creamer composition does not contain any added hydrophilic colloids.

[0232] 24. The creamer composition according to any one of paragraphs 1 to 23, wherein the creamer composition further comprises one or more antioxidants, and optionally further comprises rosemary and tocopherol.

[0233] 25. The creamer composition according to any one of paragraphs 1 to 24, wherein the creamer composition further comprises one or more grains, and optionally further comprises oat flour.

[0234] 26. The creamer composition according to any one of paragraphs 1 to 25, wherein the creamer composition further comprises one or more flavorings.

[0235] 27. The creamer composition according to any one of paragraphs 1 to 26, wherein the creamer composition further comprises sugar.

[0236] 28. The creamer composition according to any one of paragraphs 1 to 27, wherein the creamer composition does not contain added sugars.

[0237] 29. The creamer composition according to any one of paragraphs 1 to 28, wherein the creamer composition is a liquid creamer.

[0238] 30. The creamer composition according to paragraph 29, wherein the creamer composition contains the pulverized linseed in an amount of about 6% by weight or more, about 7% by weight or more, or about 8% by weight or more.

[0239] 31. The creamer composition according to either paragraph 29 or 30, wherein the creamer composition contains the ground linseed in an amount of about 10% by weight or less, or about 9% by weight or less.

[0240] 32. The creamer composition according to any one of paragraphs 29 to 31, wherein the creamer composition contains the ground linseed in an amount of about 5% to about 7% by weight, preferably the creamer composition contains the ground linseed in an amount of about 6% by weight.

[0241] 33. The creamer composition is at 4°C and 75s -1 A creamer composition according to any one of paragraphs 29 to 32, having a viscosity of approximately 100 cP or more, approximately 150 cP or more, approximately 160 cP or more, or approximately 170 cP or more at a shear rate.

[0242] 34. The creamer composition according to any one of paragraphs 29 to 33, wherein the creamer composition contains one or more antioxidants in a total amount of about 0.05% to about 1% by weight, or about 0.1% to about 0.5% by weight.

[0243] 35. The creamer composition according to any one of paragraphs 29 to 34, wherein the creamer composition contains one or more grains in a total amount of about 0.1% to about 5% by weight.

[0244] 36. The creamer composition according to any one of paragraphs 29 to 35, wherein the creamer composition contains one or more flavorings in a total amount of about 0.1% to about 5% by weight.

[0245] 37. The creamer composition according to any one of paragraphs 29 to 36, wherein the creamer composition contains sugar in a total amount of about 1% to about 40% by weight.

[0246] 38. The creamer composition according to any one of paragraphs 1 to 28, wherein the creamer composition is a powdered creamer.

[0247] 39. The creamer composition according to paragraph 38, wherein the creamer composition is spray-dried.

[0248] 40. The creamer composition according to paragraph 39, wherein the creamer composition contains the pulverized linseed in an amount of about 20% by weight or more, about 25% by weight or more, about 30% by weight or more, or about 35% by weight or more before spray drying.

[0249] 41. The creamer composition according to any one of paragraphs 29 to 40, wherein the creamer composition is a vegan creamer.

[0250] 42. The creamer composition according to any one of paragraphs 29 to 41, wherein the creamer composition is a beverage creamer, preferably a coffee creamer, a tea creamer, or a cocoa creamer.

[0251] 43. A beverage capsule containing the creamer composition described in any one of paragraphs 1 to 42.

[0252] 44. A beverage system comprising the creamer composition described in any one of paragraphs 1 to 42.

[0253] 45. A beverage composition comprising a creamer composition described in any one of paragraphs 1 to 42, wherein the beverage composition is optionally a coffee beverage, a tea beverage, or a cocoa beverage.

[0254] 46. ​​The beverage composition according to paragraph 45, wherein the beverage composition is a coffee mix, for example, a coffee mix comprising a soluble coffee, a creamer composition according to any one of paragraphs 1 to 42, optionally a sugar, and optionally a foaming agent.

[0255] 47. A method for preparing a beverage composition, (a) A step of preparing a beverage composition base, (b) A step of adding a creamer composition described in any one of paragraphs 1 to 42 to the beverage composition base, A method that includes this.

[0256] 48. A method for producing a linseed slurry for use in a creamer composition, (a) The process of preparing whole flaxseed or hulled flaxseed, (b) A method comprising the step of wet milling the linseed to provide a linseed slurry containing pulverized linseed having a particle size D90 of about 800 μm or less.

[0257] 49. The method according to paragraph 48, wherein the flaxseed is of the golden variety, and optionally the flaxseed is of the NuLin variety or the Omega variety.

[0258] 50. The method according to any one of paragraphs 48 or 49, wherein the flaxseed is skinned.

[0259] 51. The method according to any one of paragraphs 48 to 50, wherein the flaxseed is roasted.

[0260] 52. The method according to any one of paragraphs 48 to 51, wherein the method further comprises an enzyme treatment step before, during and / or after the wet milling.

[0261] 53. The method according to paragraph 52, wherein the enzyme treatment comprises treatment with cellulase and / or xylanase.

[0262] 54. The method according to any one of paragraphs 42 to 53, wherein the flaxseed is wet-milled in a colloid mill.

[0263] 55. The method according to any one of paragraphs 42 to 54, wherein the flaxseed is milled to a particle size D90 of about 700 μm or less.

[0264] 56. The method according to any one of paragraphs 42 to 55, wherein the flaxseed is milled to a particle size D90 of about 600 μm or less, or about 500 μm or less.

[0265] 57. The method according to any one of paragraphs 42 to 56, wherein the flaxseed is milled to a particle size D(3,2) of about 20 μm or less, about 15 μm or less, about 10 μm or less, about 9 μm or less, about 8 μm or less, about 7 μm or less, about 6 μm or less, or about 5 μm or less.

[0266] 58. The method according to any one of paragraphs 42 to 57, wherein the flaxseed slurry is homogenized after the wet milling, for example, by a two-stage homogenizer, for example, with the pressure in the first stage being 150 bar to 250 bar and the pressure in the second stage being 15% to 35% of the pressure in the first stage.

[0267] 59. The method according to paragraph 58, wherein the flaxseed slurry is homogenized at about 50°C to about 90°C, for example, about 60°C.

[0268] 60. The method according to any one of paragraphs 42 to 59, wherein water is added to the flaxseed slurry after the wet milling and / or homogenization to provide a flaxseed slurry containing ground flaxseed in an amount of about 5% by weight or more, about 6% by weight or more, about 7% by weight or more, or about 8% by weight or more.

[0269] 61. The method according to any one of paragraphs 42 to 60, wherein water is added to the flaxseed slurry after the wet milling and / or homogenization to provide a flaxseed slurry containing ground flaxseed in an amount of about 14% by weight or less, about 13% by weight or less, about 12% by weight or less, about 11% by weight or less, about 10% by weight or less, or about 9% by weight or less.

[0270] 62. A flaxseed slurry for use in a creamer composition obtainable or obtainable by the method according to any one of paragraphs 42 to 61.

[0271] 63. A flaxseed slurry for use in a creamer composition, wherein the flaxseed slurry contains ground flaxseed having a particle size D90 of about 800 μm or less.

[0272] 64. The flaxseed slurry according to paragraph 63, wherein the ground flaxseed is wet milled, preferably the ground flaxseed is colloidal milled.

[0273] 65. The flaxseed slurry according to any one of paragraphs 63 or 64, wherein the ground flaxseed has a particle size D90 of about 700 μm.

[0274] 66. The linseed slurry according to any one of paragraphs 63 to 65, wherein the pulverized linseed has a particle size D90 of approximately 600 μm or less, or approximately 500 μm or less.

[0275] 67. The linseed slurry according to any one of paragraphs 63 to 66, wherein the pulverized linseed has a particle size D(3,2) of approximately 20 μm or less, approximately 15 μm or less, approximately 10 μm or less, approximately 9 μm or less, approximately 8 μm or less, approximately 7 μm or less, approximately 6 μm or less, or approximately 5 μm or less.

[0276] 68. The linseed slurry according to any one of paragraphs 63 to 67, wherein the pulverized linseed is contained in an amount of approximately 5% or more by weight, approximately 6% or more by weight, approximately 7% or more by weight, or approximately 8% or more by weight.

[0277] 69. The linseed slurry according to any one of paragraphs 63 to 68, wherein the linseed slurry contains the pulverized linseed in an amount of approximately 14% by weight or less, approximately 13% by weight or less, approximately 12% by weight or less, approximately 11% by weight or less, approximately 10% by weight or less, or approximately 9% by weight or less.

[0278] 70. The flaxseed slurry according to any one of paragraphs 63 to 69, wherein the flaxseed is of the Golden variety, and optionally the flaxseed is of the NuLin or Omega variety.

[0279] 71. The linseed slurry described in any one of paragraphs 63 to 70, wherein the linseed has been hulled.

[0280] 72. A linseed slurry according to one of paragraphs 63 to 71, wherein the linseed is roasted.

[0281] 73. The flaxseed slurry according to any one of paragraphs 63 to 72, wherein the flaxseed is enzymatically treated, and optionally, the flaxseed is enzymatically treated with cellulase and / or xylanase.

[0282] 74. A method for producing a liquid creamer composition, comprising: (a) preparing a flaxseed slurry as described in any one of paragraphs 62 to 73; (b) optionally, mixing the flaxseed slurry with water and / or one or more additional creamer raw materials; (c) optionally, homogenizing the flaxseed slurry; (d) sterilizing the flaxseed slurry to provide a liquid creamer composition.

[0283] 75. The method according to paragraph 74, further comprising the additional step of cooling the creamer composition and / or packaging the creamer composition.

[0284] 76. The method according to any one of paragraphs 74 or 75, wherein the liquid creamer composition is defined according to any one of paragraphs 29 to 37.

[0285] 77. A method for producing a powder creamer composition, comprising: (a) preparing a flaxseed slurry as described in any one of paragraphs 62 to 73; (b) optionally, mixing the flaxseed slurry and one or more additional creamer raw materials; (c) optionally, homogenizing the flaxseed slurry; (d) drying the flaxseed slurry to provide a powder creamer composition.

[0286] 78. The method according to paragraph 77, further comprising the additional step of pasteurizing the flaxseed slurry before drying.

[0287] 79. The method according to any one of paragraphs 77 or 78, wherein the drying step is spray drying.

[0288] 80. The method according to any one of paragraphs 77 to 79, further comprising the additional step of packaging the creamer composition.

[0289] 81. The method according to any one of paragraphs 77 to 80, wherein the powder creamer composition is defined according to any one of paragraphs 38 to 40.

[0290] 82. Use of the linseed slurry described in any one of paragraphs 62 to 73 in a creamer composition, preferably a beverage creamer composition, such as a coffee creamer, a tea creamer, or a cocoa creamer.

Claims

1. A creamer composition comprising pulverized linseed, wherein the pulverized linseed has a particle size D90 of about 800 μm or less, and the creamer composition comprises about 5% by weight or more of the pulverized linseed.

2. The creamer composition, on a dry weight basis, (a) A quantity of linseed oil in an amount of approximately 5% by weight or more, (b) Flaxseed dietary fiber in an amount of approximately 3% by weight or more, (c) The creamer composition according to claim 1, comprising approximately 3% by weight or more of flaxseed protein.

3. The pulverized flaxseed is wet-milled, preferably colloidally milled, and optionally, the pulverized flaxseed is (a) Particle size D90 of approximately 700 μm or less; and / or (b) The creamer composition according to any one of claims 1 or 2, having a particle size D(3,2) of about 20 μm or less.

4. The creamer composition according to any one of claims 1 to 3, wherein the linseed is hulled, roasted, and / or enzymatically treated with cellulase and / or xylanase.

5. The creamer composition according to any one of claims 1 to 4, wherein the creamer composition does not contain any additive emulsifiers, any additive buffers, and / or any additive hydrophilic colloids, and optionally further comprises one or more antioxidants, one or more cereals, one or more flavorings, and / or sugars.

6. The creamer composition according to any one of claims 1 to 5, wherein the creamer composition is a liquid creamer.

7. The creamer composition according to any one of claims 1 to 5, wherein the creamer composition is a powdered creamer.

8. The creamer composition according to any one of claims 1 to 7, wherein the creamer composition is a beverage creamer, for example, a coffee creamer, a tea creamer, or a cocoa creamer.

9. A beverage capsule, a beverage system, or a beverage composition comprising the creamer composition according to any one of claims 1 to 8.

10. A method for preparing a beverage composition, (i) A step of preparing a beverage composition base, (ii) A step of adding the creamer composition according to any one of claims 1 to 8 to the beverage composition base, Methods that include...

11. A method for producing a linseed slurry for use in creamer compositions, (a) A step of preparing whole flaxseed or hulled flaxseed, (b) A method comprising the step of wet milling the linseed to provide a linseed slurry containing pulverized linseed having a particle size D90 of about 800 μm or less.

12. A linseed slurry for use in a creamer composition, wherein the linseed slurry contains ground linseed having a particle size D90 of about 800 μm or less.

13. A method for producing a liquid creamer composition, (a) A step of preparing the linseed slurry described in claim 12, (b) Optionally, a step of mixing the linseed slurry with water and / or one or more further creamer ingredients, (c) Optionally, a step of homogenizing the linseed slurry, (d) A method comprising the step of sterilizing the linseed slurry to provide a liquid creamer composition.

14. A method for producing a powdered creamer composition, (a) A step of preparing the linseed slurry described in claim 12, (b) Optionally, a step of mixing the linseed slurry with one or more additional creamer ingredients, (c) Optionally, a step of homogenizing the linseed slurry, (d) A method comprising the step of drying the linseed slurry to provide a powdered creamer composition.

15. Use of the linseed slurry according to claim 12 in a creamer composition.

Images