foaming creamer

Abstract

The present invention relates to creamers for food products such as coffee and tea. In particular, the present invention relates to foaming liquid creamers that provide a foam layer when added to a beverage.

Description

Detailed Description of the Invention

[0001] [Technical field] The present invention relates to creamers for food products such as coffee and tea. In particular, the present invention relates to foaming liquid creamers that provide a foam layer when added to a beverage.

[0002] [Background technology] Creamers are widely used as whitening agents to accompany hot and cold beverages, such as coffee, cocoa, malt beverages, and tea. They are commonly used in place of milk and / or dairy cream. Creamers can deliver a variety of different flavors and provide mouthfeel, whitening, body, and smooth texture. Creamers can be in liquid or powder form. Liquid creamers can be intended for storage at ambient temperature or refrigerated and must be stable during storage without phase separation, creaming, gelling, sedimentation, or the development of undesirable flavors. Liquid creamers must also maintain a consistent viscosity over time.

[0003] In cafes, consumers enjoy freshly foamed "milk" poured over hot or cold beverages. The "milk" may be a typical dairy milk, but may also be a plant-based milk such as almond milk or soy milk. Foamed milk is appreciated for its satisfying texture and / or mouthfeel. However, this texture is highly dependent on the gas distribution characteristics of the beverage, such as the size and distribution of the air bubbles, as well as the source of the air bubbles. Freshly foamed milk is generally prepared using an electric frother or steam wand, and such milk has a foam that collapses within minutes. Such foam is not suitable for portable packaged beverage products with long shelf life.

[0004] In recent years, packaged liquid creamers have gained popularity. Such packaged liquid creamers can be stored at room temperature, for example, for three months at temperatures ranging from 15° C. to 35° C. To avoid biological spoilage, such beverages are typically heat-treated, but heat treatment can severely affect stability and cause gelation, syneresis, and other undesirable physical changes during shelf life.

[0005] Creamers can be packaged in pressurized cans with a propellant gas, such as nitrous oxide, that creates a foam when the liquid creamer passes through a dispensing nozzle. Typically, the foam is stabilized by fat globules, similar to whipped cream. However, pressurized cans are heavy and relatively expensive. The high fat level is also undesirable for many consumers.

[0006] "Clean label" is a growing trend in the food industry as more and more consumers demand products with concise ingredient lists made from familiar, less processed ingredients. Finding technological solutions to exclude ingredients that are unacceptable to consumers and to reduce the number of ingredients perceived as artificial is crucial. Consumers are also critical of products that they perceive as over-packaged, especially when the packaging is for single-serving use.

[0007] It is desirable to provide a liquid creamer that can be aerated to form a foam when shaken by hand. Such a liquid creamer should maintain quality and stability throughout the product's shelf life and provide a unique sensory aerated texture and / or mouthfeel characteristic after shaking. The foam generated in the container upon shaking should be easily pourable from the bottle.

[0008] The present inventors have recognized that it would be desirable to overcome or ameliorate at least one of the disadvantages of the prior art, or at least to provide a useful alternative. For example, the present inventors set out to create a creamer that has good shelf stability under ambient or refrigerated conditions and that can produce a pleasant foam when shaken.

[0009] A foaming creamer should not only provide an attractive foam but also provide good sensory properties in the beverage to which it is added. Many liquid creamers cause physical separation in low pH and high mineral content beverages, especially when added to hot beverages. Physical separation is often referred to as flocculation, curdling, lump formation, aggregation, or sedimentation. This phenomenon is associated with the initial release of emulsion droplets followed by their aggregation. There is a need to provide a liquid creamer with an ingredient list that is appealing to consumers, yet is stable throughout its shelf life, provides good sensory properties without becoming physically unstable when added to beverages. In addition, the liquid creamer must perform well when added to beverages brewed by consumers using water with widely different hardnesses (e.g., water with different concentrations of dissolved calcium and magnesium).

[0010] When added to cold or hot beverages, the foamed liquid creamer should disperse rapidly in the beverage liquid to provide a white impartment without feathering or settling, while the bubbles should rise to the surface to provide a visually appealing foam layer on the beverage. The liquid creamer should remain stable without settling while providing excellent taste and mouthfeel.

[0011] More and more consumers are concerned about synthetic or artificial additives in food products. Therefore, there is a need for commercially available foaming liquid creamers that do not contain synthetic ingredients or ingredients that consumers may perceive as synthetic. Many consumers do not want to consume products that contain synthetic emulsifiers or phosphate buffers. However, these are typically required to ensure the physical stability of the liquid creamer over the product's shelf life, as well as the foaming and stability after pouring into beverages such as coffee. In addition, they are also required to achieve the desired whitening and texture / mouthfeel effects in beverages.

[0012] Any reference to a prior art document herein should not be considered an admission that such prior art is well known or forms part of the common general understanding in the art. As used herein, the words "comprises," "comprising," and similar words should not be construed in an exclusive or exhaustive sense. In other words, they are intended to mean "including, but not limited to."

[0013] [Summary of the Invention] The object of the present invention is to improve upon the state of the art and to provide an improved solution to overcome at least some of the above-mentioned disadvantages or at least to provide a useful alternative. This object is achieved by the subject matter of the independent claims. The dependent claims further develop the inventive idea.

[0014] Accordingly, in a first aspect, the present invention provides a foaming liquid creamer comprising protein and fat, wherein the protein is present at a level of 1 to 6% and the fat is present at a level of 1 to 8%, all percentages being percentages by weight of the foaming liquid creamer, the foaming liquid creamer containing less than 0.01% of monoacylglycerol, diacylglycerol, diacetylated tartaric acid esters of monoglycerides, propylene glycol monostearate and sorbitan tristearate, and wherein the foaming liquid creamer in an unfoamed state has a viscosity of 5 to 90 mPas at 4°C.

[0015] In a second aspect, the present invention provides a method of preparing a liquid creamer of the present invention, the method comprising the steps of mixing a foaming liquid creamer composition at a solids content of 20-40% and pasteurizing the resulting liquid using ultra-high temperature (UHT) treatment and homogenizing the liquid, wherein homogenization is performed before, after, or before and after the UHT treatment.

[0016] A third aspect of the present invention relates to a packaged foaming liquid creamer comprising the foaming liquid creamer of the present invention in a sealed container, wherein the sealed container has a headspace, and the headspace corresponds to 15 to 40% of the internal volume of the container.

[0017] Ready-to-drink beverages are known that are shaken by hand to create a foamy, homogeneous liquid in a bottle. The air bubbles present throughout the beverage provide a pleasant texture. However, such foamy beverages are not suitable as foaming liquid creamers. When shaken to create a foam and added to a hot beverage, the foam simply sinks into the hot beverage and does not form a foam layer on the surface. Surprisingly, it has been discovered that the viscosity of the foaming liquid creamer must be carefully adjusted to create an optimal foam layer. The inventors have found that the foaming liquid creamer of the present invention solves these problems and provides a foam that can be poured from a container such as a bottle and, upon shaking, forms a foam layer on a hot beverage, such as tea or coffee. The foam can be obtained without the need for mechanical stirring or a steam wand.

[0018] It has traditionally been believed that the higher the viscosity of a foaming liquid, the better the foam it produces. When a foaming liquid in a bottle is shaken, some air bubbles reside in the main liquid and some form foam on top of the liquid. Without being bound by theory, the inventors have found that as the viscosity of a foaming liquid creamer increases, the fraction of air bubbles in the main liquid increases, as shown schematically in FIG. 1 (dashed line). When the proportion of air bubbles in the main liquid is high, the foamed liquid mixes with the beverage without forming a foam on top, and therefore does not provide a good foam layer when poured into a beverage. As shown schematically in FIG. 1 (thin continuous line), the amount of air in the foam decreases as the viscosity increases. Decreasing the viscosity of a foaming liquid creamer increases the amount of foam poured from the bottle after shaking, as shown schematically in FIG. 1 (thick continuous line). However, if the viscosity of the liquid foaming creamer is too low, the air bubbles in the foam will tend to quickly migrate to the surface while still in the bottle (a process called creaming), forming a foam that will remain on the surface of the liquid and in the bottle when the creamer is poured out; therefore, the air bubbles will not migrate to the drinking cup, and the liquid will preferentially flow out of the bottle, leaving the foam behind. [Brief explanation of the drawings]

[0019] [Figure 1] Schematic diagram of how changing the viscosity of a foaming liquid creamer being shaken in a bottle affects air entrapment and the foam volume poured from the bottle. The x-axis is the viscosity of the foaming creamer, the y-axis (left side) is the volume of air or foam, the thick solid line is the volume of foam poured, the thin solid line is the air entrapped by shaking, and the thin dashed line is the fraction of air bubbles in the main liquid (corresponding to the y-axis on the right side). The shaded area (1) indicates rapid foam creaming, the shaded area (2) indicates the best performance as a foaming liquid creamer, and the shaded area (3) indicates poor air entrapment in the foam. [Figure 2] Figure 1 shows the effect of viscosity on the volume of foam poured from a bottle of foaming liquid creamer described in Example 1. The x-axis is viscosity (Pa.s) and the y-axis is the volume of foam poured (mL). [Figure 3] Figure 3 shows coffee shaken in a bottle followed by the addition of foaming liquid creamer (Example 2). The foaming liquid creamer has different starch levels: H 1%, I 1.5%, J 3.5%, and K 4%. Figure 3a shows a side view and Figure 3b shows a top view. [Figure 4] Figure 4 shows coffee shaken in a bottle followed by the addition of foaming liquid creamer (Example 3). The foaming liquid creamer has different levels of microcrystalline cellulose and alginate, increasing from L to N. Figure 4a is a side view and Figure 4b is a top view.

[0020] [Mode for Carrying Out the Invention] Accordingly, the present invention provides, in part, a foaming liquid creamer comprising protein and fat, wherein the protein is present at a level of 1-6% (such as 1.5-3.5%, further for example 2.4-3%) and the fat is present at a level of 1-8% (such as 3-7%, further for example 4.5-6%), all percentages being percent by weight of the foaming liquid creamer, the foaming liquid creamer containing less than 0.01% monoacylglycerol, diacylglycerol, diacetylated tartaric acid esters of monoglycerides, propylene glycol monostearate, and sorbitan tristearate, and wherein the foaming liquid creamer in its unfoamed state has a viscosity at 4°C of 5-90 mPa s (such as 7-80 mPa s, further for example 8-70 MPa s, further for example 10-50 MPa s, further for example 15-25 MPa s).

[0021] The viscosity in an unfoamed state (e.g., before shaking) at 4°C can be measured at a shear rate of 75 / s. For example, the viscosity can be measured using a Physica MCR 302 rheometer (Anton Paar GmbH, Austria). The geometry can be double gap.

[0022] Typically, maintaining a foamed texture over its shelf life requires the use of relatively large amounts of additives to stabilize the foam. However, additives are not always acceptable to consumers. In addition, the mouthfeel of shelf-stable foamed creamers can be less pleasant than freshly made foamed creamers. The inventors have reversed the problem and, rather than ensuring that the liquid creamer maintains an aerated texture over its entire shelf life, now provide a non-aerated liquid creamer that has a pleasant aerated texture during consumption by shaking the liquid creamer before consumption. The aerated texture can be achieved by shaking the liquid creamer in a sealed container, for example, by hand.

[0023] The advantage is that there is no need to worry about aeration stability over long term storage - only the shelf stability of the non-aerated creamer is a concern.

[0024] Advantageously, the foaming liquid creamer of the present invention has good foaming properties and shelf stability without the need for emulsifiers that consumers may perceive as undesirable. For example, it may be stable for at least six months during storage at refrigerated and ambient temperatures. For example, it may provide a stable foam when added to cold or hot coffee. The foaming liquid creamer contains less than 0.01% by weight of monoacylglycerol (MAG), diacylglycerol (DAG), diacetylated tartaric acid esters of monoglycerides (DATEM), propylene glycol monostearate (PGMS), and sorbitan tristearate (STS). For example, the foaming liquid creamer may contain less than 0.001% by weight of MAG, DAG, DATEM, PGMS, and STS. For further example, the foaming liquid creamer may contain less than 0.0001% by weight of MAG, DAG, DATEM, PGMS, and STS. The foaming liquid creamer of the present invention may be free of added MAG, DAG, DATEM, PGMS, and STS. The term "free" means that the creamer composition does not contain MAG, DAG, DATEM, PGMS, and STS added to substantially affect the stability of the creamer emulsion or in an amount sufficient to do so. Creamers free of added MAG, DAG, DATEM, PGMS, and STS may still contain these emulsifiers in trace amounts that do not substantially affect emulsion stability, for example, as trace impurities in one or more of the liquid creamer's ingredients. For example, vegetable oils may naturally contain small amounts of monoacylglycerols and diacylglycerols. The liquid creamer of the present invention may be free of MAG, DAG, and DATEM. Monoacylglycerols are also known as monoglycerides, and diacylglycerols are also known as diglycerides.

[0025] In one embodiment, the foaming liquid creamer contains less than 0.01% by weight (e.g., less than 0.001% by weight, further e.g., less than 0.0001% by weight) of a low molecular weight emulsifier. In the context of the present invention, the term low molecular weight emulsifier refers to an emulsifier having a molecular weight of less than 1500 Daltons. Proteins according to the present invention are not low molecular weight emulsifiers.

[0026] In one embodiment, the foaming liquid creamer comprises starch at a level of 0.1 to 5.0% (such as 0.2 to 2.5%, further such as 0.5 to 1.2%) by weight of the foaming liquid creamer.

[0027] In one embodiment, the starch is selected from the group consisting of rice starch, tapioca starch, potato starch, corn starch, and / or combinations thereof. The starch may be unmodified, physically modified, or chemically modified. For example, the starch may be unmodified. In one embodiment, the foaming liquid creamer consists of high-fat milk and starch. In a further embodiment, the liquid creamer of the present invention contains less than 0.01% by weight of polysaccharides other than starch, e.g., less than 0.001% by weight of polysaccharides other than starch. In yet a further embodiment, the liquid creamer of the present invention on a dry basis consists of one or more dairy ingredients, fat, and starch.

[0028] In one embodiment, the foaming liquid creamer comprises a polysaccharide selected from the group consisting of gellan gum (e.g., high acyl gellan gum), guar gum, gum arabic, xanthan gum, and combinations thereof. For example, the foaming liquid creamer may comprise high acyl gellan gum at a level of, for example, 0.1 to 1%, by weight of the foaming liquid creamer.

[0029] Surprisingly, it has been discovered that cellulose and alginate combined with a specific concentration range of protein and fat provide a liquid creamer with good foaming properties upon shaking by hand. The creamer provides a good foam layer in cold or hot beverages. The foaming liquid creamer also has good shelf-life stability and does not impair texture or whitening ability when added to hot beverages such as coffee. The whitened coffee did not have instability problems, such as feathering and / or de-oiling. In one embodiment, the foaming liquid creamer contains cellulose at a level of 0.1-0.3% and alginate at a level of 0.1-0.3%, by weight of the foaming liquid creamer. Without being bound by theory, the cellulose and alginate act to coat fat droplets in the creamer, reducing the normal anti-foaming effect of fat. However, the levels of cellulose and alginate must be carefully controlled, as too much cellulose or alginate increases the viscosity of the foaming liquid creamer, resulting in the aforementioned drawbacks. The cellulose may be microcrystalline cellulose or methylcellulose.

[0030] One aspect of the present invention provides a foaming liquid creamer comprising protein, starch, cellulose (e.g. microcrystalline cellulose), alginate and fat, wherein the protein is present at a level of 1 to 6% (e.g. 1.5 to 3.5%), the starch is present at a level of 0.1 to 5.0% (e.g. 0.2 to 2.5%, further such as 0.5 to 1.2%), the cellulose is present at a level of 0.1 to 0.3%, the alginate is present at a level of 0.1 to 0.3% and the fat is present at a level of 1.0 to 8%, all percentages being percentages by weight of the foaming liquid creamer.

[0031] Cellulose and alginate combined with specific concentration ranges of protein and fat provide foaming liquid creamers that have food foaming properties and are stable without the addition of additional polysaccharides such as high acyl gellan, guar gum, or gum arabic, which is advantageous as consumers desire products with concise ingredient lists.

[0032] In one embodiment, the liquid creamer of the present invention contains less than 0.001% by weight of polysaccharides other than cellulose and alginate, for example less than 0.0001% by weight of polysaccharides other than cellulose and alginate. The liquid creamer of the present invention may have no added polysaccharides other than alginate and cellulose, for example may be free of polysaccharides other than alginate and cellulose. In the context of the present invention, the term polysaccharide refers to a sugar polymer consisting of more than 10 monosaccharide units.

[0033] Alginate is a hydrophilic polysaccharide widely distributed in the cell walls of brown algae, which forms a viscous gum when hydrated. Alginate provides desirable rheology and good foam stability for foaming liquid creamers. The alginate may be sodium alginate or calcium alginate.

[0034] Advantageously, the foaming liquid creamer of the present invention is stable without the need for pH-buffering ingredients, such as phosphates, which may be perceived as undesirable by consumers. For example, it may be stable for at least six months during storage at refrigerated and ambient temperatures. For example, it may be stable when added to cold or hot coffee or tea. In one embodiment, the liquid creamer contains less than 0.001% by weight (e.g., less than 0.0001% by weight) of phosphate. The liquid creamer of the present invention may not contain added phosphate, e.g., the liquid creamer of the present invention may be phosphate-free. Phosphates include monosodium phosphate, monopotassium phosphate, disodium phosphate, dipotassium phosphate, trisodium phosphate, tripotassium phosphate, sodium hexametaphosphate, potassium hexametaphosphate, sodium tripolyphosphate, potassium tripolyphosphate, sodium pyrophosphate, potassium pyrophosphate, sodium hexametaphosphate, and potassium hexametaphosphate. In one embodiment, the creamer composition according to the present invention is free of added monosodium phosphate, monopotassium phosphate, disodium phosphate, dipotassium phosphate, trisodium phosphate, tripotassium phosphate, sodium hexametaphosphate, potassium hexametaphosphate, sodium tripolyphosphate, potassium tripolyphosphate, sodium pyrophosphate, potassium pyrophosphate, sodium hexametaphosphate, and potassium hexametaphosphate.

[0035] In one embodiment, the foaming liquid creamer has a pH of from 6.5 to 7.0, for example from 6.6 to 6.8.

[0036] In one embodiment, the foaming liquid creamer comprises bicarbonate at a level of 0.03 to 0.15%, by weight of the foaming liquid creamer.

[0037] In some embodiments, the protein is a dairy protein. The dairy protein may be provided in the form of an ingredient selected from the group consisting of cream, full-fat milk, skim milk, buttermilk (the liquid phase of the butter churn process), whey (e.g., sweet whey), and combinations thereof. These ingredients may be provided in powder or liquid form.

[0038] In one embodiment, the protein is a vegetable protein, for example, the vegetable protein may be selected from soy protein, rice protein, pea protein, chickpea protein, potato protein, canola protein, hemp protein, oat protein, flaxseed protein, broad bean protein, lentil protein, and combinations thereof. The vegetable protein may be hydrolyzed.

[0039] In one embodiment, the foaming liquid creamer can be foamed by shaking by hand, e.g., in a sealed container. The foaming liquid creamer may be foamed by shaking by hand at refrigerator temperatures, e.g., 4-8°C. Creamers according to the present invention, having an optimized viscosity, can incorporate almost all of the air from the headspace, up to about 45%, by shaking in the bottle. Shaking refers to moving or rocking with short, rapid, irregular vibrational motions. The foaming liquid creamer of the present invention can provide foam after being shaken at least 5 times (5 up-and-down movements), at least 10 times, at least 15 times, or at least 20 times. Shaking a beverage in a sealed container by hand can be accomplished by holding the container in one's hand and bending and straightening one's arm horizontally multiple times, e.g., 20 times over a 5-second period. Shaking the creamer in this manner can achieve a gas uptake percentage of 7-45%, e.g., 10-40%, or even 25-35%.

[0040] The gas uptake rate is measured as follows: Before shaking, measure the volume V of the beverage (V O). Shake the product by hand 20 times. Also measure the volume V of the shaken beverage (V f The volume percentage of entrapped gas is the result of the following equation: Intaken gas = (V f -V o ) / V f ×100 During the ceremony, V o = initial creamer volume (unaerated creamer) V f = Final volume of shaken creamer (aerated creamer) An important aspect of the foaming liquid creamer of the present invention is its ability to form a foam layer on a beverage, as well as the height and stability of that foam layer. Foam height evaluation can be performed as follows: 40 g of roast and ground coffee is brewed with 1.5 L of water. 165 g of this brewed coffee is poured into a 7 mm diameter rectangular glass mug. Any air bubbles are removed with a pipette to adjust the weight of the brewed coffee to 160 g. The foaming liquid creamer in the bottle is shaken horizontally by hand 20 times for 5 seconds. The headspace in the bottle may be, for example, 30% or 35% by volume. 80 g of the foamed liquid creamer is poured into the coffee. The temperature of the brewed coffee is 60-70°C. The coffee and creamer are stirred three times. The foam height is measured. In one embodiment, the liquid foaming creamer of the present invention provides a foam height (e.g., as a layer) of greater than 0.8 cm (e.g., greater than 1 cm) in a 7 cm diameter cylindrical container (e.g., glass container) when 80 g of the liquid foaming creamer is added to 160 g of coffee at 60-70° C. after being shaken horizontally by hand 20 times for 5 seconds in a bottle having 35% volume headspace. In one embodiment, the liquid foaming creamer of the present invention provides a foam height (e.g., as a layer) of greater than 0.8 cm (e.g., greater than 1 cm) in a 7 cm diameter cylindrical container (e.g., glass container) when 80 g of the liquid foaming creamer is added to 160 g of coffee at 60-70° C. after being shaken horizontally by hand 20 times for 5 seconds in a bottle having 35% volume headspace. 3 Ultra (e.g., 38.5 cm) 3 Provides ultra-high foam volume.

[0041] In one embodiment, the fat is selected from the group consisting of milk fat, coconut oil, high oleic canola oil, high oleic soybean oil, high oleic sunflower oil, high oleic safflower oil, and combinations thereof. For example, the fat may be selected from the group consisting of coconut oil, high oleic canola oil, high oleic sunflower oil, high oleic safflower oil, and combinations thereof. The fat may be milk fat. The milk fat may be provided in a form selected from the group consisting of butter oil, butter, cream, high fat milk, and combinations thereof.

[0042] In the context of the present invention, the term fat means triglycerides. Fats are the main components of animal fatty tissue and many seeds. Fats that exist in a generally liquid state are collectively called oils. In the present invention, the terms oil and fat are interchangeable.

[0043] The foaming liquid creamer of the present invention may include a sweetener, such as a naturally occurring sweetener. The foaming liquid creamer of the present invention may include a sweetener in an amount of 0.01 to 20% by weight. In one embodiment, the foaming liquid creamer includes a sweetener selected from the group consisting of sucrose, fructose, glucose, hydrolyzed starch syrup (e.g., having a dextrose equivalent (DE) value of 40 to 100), allulose, sorbitol, maltitol, erythritol, mogrosides, steviol glycosides, and combinations thereof. For example, the foaming liquid creamer may include a sweetener selected from the group consisting of sucrose, fructose, glucose, allulose, sorbitol, maltitol, erythritol, mogrosides, steviol glycosides, and combinations thereof.

[0044] Sucrose may be present in an amount of 0.5 to 20% by weight, for example, 1 to 15% by weight. Sucrose may be in the form of cane sugar, sugar beet sugar, or molasses; for example, the sweetener according to the present invention may be cane sugar, sugar beet sugar, or molasses. A sweetener selected from the group consisting of fructose, glucose, sucrose, or a combination thereof may be present in an amount of 0.5 to 20% by weight, for example, 1 to 15% by weight. Fructose, glucose, or sucrose may be contained in agave syrup; therefore, the sweetener according to the present invention may be agave syrup. Fructose and glucose are components of honey; therefore, the sweetener according to the present invention may be honey. Sorbitol, maltitol, and erythritol are found in fruits or can be produced by enzymatic reactions from natural starting materials. Mogrosides are found in Monk Fruit (the fruit of Siraitia grosvenorii). Therefore, the sweetener according to the present invention may be Monk Fruit Juice. Steviol glycosides are found in Stevia (Stevia rebaudiana) leaves. Therefore, the sweetener according to the present invention may be Stevia or an extract of Stevia. In one embodiment, the foaming liquid creamer is sucrose-free.

[0045] In one embodiment, the foaming liquid creamer comprises 5-20% by weight of sugars, e.g., sugars having 10 or fewer monosaccharide units, such as maltodextrin, sucrose, lactose, fructose, and glucose. For example, the creamer may comprise 5-20% by weight of sucrose.

[0046] In one embodiment, the foaming liquid creamer does not contain any added solid particulate whitener, e.g., the liquid creamer does not contain any solid particulate whitener. The oil droplets and foam cells of the liquid creamer interact with light entering the creamer, causing the creamer to appear white. Advantageously, the foaming liquid creamer of the present invention appears white and maintains its whiteness during storage without the need for added solid particulate whitener. Solid particulate whiteners, such as titanium dioxide, provide excellent whitening power, but are disliked by some consumers, who consider them artificial.

[0047] The foaming liquid creamers of the present invention have good stability and may, for example, have a shelf life of at least six months at 4° C., 20° C., or 30° C. In one embodiment, the foaming liquid creamer is a refrigerated liquid creamer and may, for example, have a shelf life of at least three months (e.g., at least six months) at 4° C. Advantageously, the liquid creamer is also able to withstand the heat treatment required to kill or reduce spoilage microorganisms.

[0048] In one embodiment, the foaming liquid creamer has a total solids content of 20-40%, such as 22-35%, further such as 25-29%.

[0049] One aspect of the present invention provides a method for preparing a liquid creamer of the present invention, comprising the steps of blending a foaming liquid creamer composition at a solids content of 20-40% (e.g., 22-35%, further e.g., 25-29%), pasteurizing the resulting liquid using ultra-high temperature (UHT) treatment, and homogenizing the liquid, wherein the homogenization is performed before, after, or both before and after the UHT treatment. The UHT treatment may be, for example, at 120-150°C for 1-12 seconds, or, for example, at 135-145°C for 2-5 seconds.

[0050] In one embodiment of the method of the present invention, the foaming liquid creamer is filled into a container, which is then sealed, leaving a headspace equivalent to 15-40% of the internal volume of the container.

[0051] In one embodiment, the foaming liquid creamer may be aseptically filled into a container, which is then aseptically sealed. The foaming liquid creamer may be cooled before being filled into the container. For example, aseptic filling may be performed at 0.5 to 10°C.

[0052] In one embodiment, filling is performed under a controlled atmosphere to expel oxygen from the headspace. For example, a nitrogen atmosphere may be used as the controlled atmosphere. The container is then sealed. If the container is a bottle, it can be sealed with a standard screw cap. If the container is a cup, it can be sealed with a standard foil seal.

[0053] In another embodiment, sterilization can be performed by retorting, where the foaming creamer ingredients are dissolved in water under stirring, and the resulting liquid is preheated to 60-80°C, homogenized, filled into cans or glass containers, retorted at 121°C for 15 minutes, and cooled to a temperature below 25°C.

[0054] To allow for gas uptake after physical shaking of the creamer container, the container must include a headspace above the creamer. One aspect of the present invention provides a packaged foaming liquid creamer, comprising a foaming liquid creamer of the present invention in a sealed container, the sealed container having a headspace, the headspace representing 15-40%, 20-38%, or 25-35% by volume of the container's internal volume. The inventors have found that if the headspace is too small, the sealed container will not accommodate enough gas to provide a pleasant aerated texture upon shaking. For example, it has been found that a headspace of less than 15% by volume is too small to provide a pleasant aerated texture after shaking. Thus, the headspace preferably represents at least 15% by volume (vol%) of the container's internal volume.

[0055] On the other hand, if the headspace is too large, several undesirable consequences may occur. First, the consumer may perceive the container as insufficiently filled. Second, a large headspace can only be provided in a large container, which increases packaging costs and waste. Third, the inventors have found that if the headspace is too large, the container tends to collapse during the expiration date. Without wishing to be bound by theory, the inventors believe that this is due to oxygen consumption. During the expiration date, oxygen in the headspace may react with the creamer. This reduces the internal pressure of the headspace, creating a "vacuum" effect. For example, containers with a headspace of more than 40% by volume have shown unacceptable vacuum effects and collapse during the expiration date. This can be resolved by, for example, blowing nitrogen into the headspace during filling and sealing the container. It has been found that a headspace equivalent to a maximum of 40% by volume of the container volume provides an appropriate balance between these undesirable consequences, industrialization considerations, and the need to provide sufficient gas for aeration. The container may be, for example, a bottle or a cup.

[0056] In one embodiment, the headspace corresponds to 15 to 40% by volume of the container's internal volume. That is, if the container has an internal volume of 800 mL, the headspace corresponds to 120 mL to 320 mL, with the remainder being creamer (680 mL to 480 mL). The headspace preferably corresponds to 20 to 40% by volume of the container's internal volume, more preferably 30 to 37% by volume of the container's internal volume. The internal volume of a container is the volume that the container holds, and is often simply referred to as the volume of the container.

[0057] Where the container is a plastic bottle, such as a PET (polyethylene terephthalate) bottle, it may be desirable to provide the container with reinforcing structures such as ribs.

[0058] In one embodiment, the sealed container has a volume of 800 mL or 28 oz. In one embodiment, the sealed container has a volume of 450 mL or 16 oz. In one embodiment, the sealed container has a volume of 330 mL.

[0059] The packaged foaming liquid creamer of the present invention may be refrigerated (eg, 4-8°C) prior to shaking so that the creamer is cooled for consumption.

[0060] Particularly good results are obtained in terms of surface foam layer generation and shelf life when the headspace comprises a gas selected from the group consisting of nitrogen, argon, air, and / or combinations thereof. In one embodiment, the headspace comprises a gas, wherein the gas comprises less than 3% oxygen.

[0061] In one embodiment, the sealed container of packaged foaming liquid creamer is not pressurized, e.g., the container has an internal pressure similar to atmospheric pressure, e.g., 800-1200 mbar. a The foaming liquid creamer has an internal pressure of 1000 W. An example of a pressurized container for a foaming liquid creamer is a can containing a pressurized propellant gas, such as nitrous oxide. Foam is generated as the creamer mixes with the gas and expands to atmospheric pressure through a dispensing nozzle. While this is an efficient method of generating foam, such pressurized containers for liquid creamers may be undesirable to consumers who wish to reduce packaging associated with the products they purchase and to reduce the environmental impact. Pressurized dispensers are generally heavy and relatively expensive. Advantageously, the foaming liquid creamer of the present invention is capable of foaming without the need for pressurization.

[0062] Those skilled in the art will understand that all features of the invention disclosed herein may be freely combined. In particular, features described with respect to the product of the invention may be combined with the method of the invention, and vice versa. Furthermore, features described with respect to different embodiments of the invention may be combined. Where known equivalents exist for particular features, such equivalents are incorporated herein as if specifically referenced.

[0063] Further advantages and features of the present invention are apparent from the figures and non-limiting examples. [Example]

[0064] Example 1: Effect of viscosity on air entrapment and foam pour-out UHT-treated high-fat milk, adjusted to a fat content of 3.5%, was poured into a beaker and starch was added. The mixture was stirred at room temperature for 15 minutes. The mixture was then heated to 68°C on a heating plate while magnetically stirring. The beaker was covered with aluminum foil to avoid excessive evaporation during heating. Once the target temperature was reached, the mixture was maintained at 68±0.1°C for 30 minutes with continuous stirring. The sample was then cooled to 4°C in an ice bath.

[0065] The viscosity was adjusted by adding starch at different levels ranging from 0% to 4%, thus ranging from 3 mPa.s to 50 MPa.s, with measurements carried out at 8 °C and a shear rate of 10 / s.

[0066] Lather volume was measured as follows: The sample was filled into an 854 mL bottle, leaving a 30% headspace. The bottle was shaken for 5 seconds at 4°C. 80 g was then poured into a 100 mL graduated cylinder. The height of the top of the foam was immediately recorded without considering the meniscus, and the height of the bottom was recorded after it was clearly visible with the naked eye. The foam volume was calculated from the top and bottom marks. The test was performed three times and the average was taken.

[0067] The viscosity of the samples was measured at a temperature of 8°C using a concentric cylinder geometry (also called a Couette) which was then set to rotate to obtain constant shear rate values ​​ranging from 1 to 100 / s. Viscosity values ​​were taken at a shear rate of 10 / s.

[0068] Figure 1 shows the volume (mL) of foam on top of the poured liquid as a function of viscosity (Pa.s). The foam layer volume after pouring was best above 5 MPa.s (0.005 Pa.s) and below 90 MPa.s (0.09 Pa.s).

[0069] Example 2: Foaming Liquid Creamer A foaming liquid creamer was prepared by the following process.

[0070] Pasteurized high-fat milk and / or water, adjusted to a fat content of 3.4%, was poured into a small tank. Dry ingredients were added, followed by heat-treated cream. The mixture was stirred at room temperature for 15 minutes. The liquid was then UHT-treated to 140-143°C and held for 2-5 seconds. The liquid was then homogenized, cooled to 10°C, and filled into PET bottles.

[0071] Samples were prepared with the following compositions: [Table 1] All percentages are by weight of the total foaming creamer.

[0072] The viscosity of the samples was measured in the unfoamed state (e.g., before shaking) at a temperature of 4°C using a Physica MCR 302 rheometer (Anton Paar GmbH, Austria) using a double gap geometry (DG26.7) and a shear rate of 75 / s.

[0073] Foam height was measured as follows: 40 g of roast and ground coffee was brewed with 1.5 L of water. 165 g of this brewed coffee was poured into a cylindrical glass mug with a diameter of 7 cm. Any air bubbles were removed with a pipette, and the weight of the brewed coffee was adjusted to 160 g. The foamed liquid creamer in an 854 mL bottle at 4°C was shaken horizontally by hand 20 times for 5 seconds. The headspace in the bottle was 35% by volume. 80 g of the foamed liquid creamer was poured into the coffee. The temperature of the brewed coffee was 60-70°C. The coffee and creamer were stirred three times. Foam height was measured.

[0074] The results are shown in the table below. [Table 2]

[0075] Sample F, with a viscosity of 94.8 mPa.s at 4°C, produced a small foam layer when poured onto coffee. Sample G, with a viscosity of 174 mPa.s at 4°C, produced a foamy liquid that was poured from the bottle and dispersed into the coffee without forming a foam layer.

[0076] Example 3: Effect of starch level Foaming liquid creamers with various starch levels were prepared and measured as in Example 2. The compositions were as listed in the table below.

[0077] [Table 3] All percentages are by weight of the total foaming creamer.

[0078] result [Table 4]

[0079] The resulting coffees with the liquid foaming creamer are shown in Figure 3. Samples H and I, which have 1% and 1.5% starch in their compositions and viscosities below 90 MPa.s but above 5 MPa.s, performed best. Samples J and K do not have a foam layer on top, and a white creamer layer can be seen at the bottom of the coffee liquor.

[0080] Example 4: Effect of methylcellulose and alginate levels Foaming liquid creamers with various levels of methylcellulose and alginate were prepared and measured as in Example 2. The compositions were as listed in the table below.

[0081] [Table 5] All percentages are by weight of the total foaming creamer.

[0082] result [Table 6]

[0083] The resulting coffees with liquid foaming creamer are shown in Figure 4. Samples L and M perform best. Sample N has a foam height of 0.6 cm, but the foam coverage is patchy.

[0084] Example 5: Milk and Starch Creamer High-fat pasteurized milk, adjusted to a fat content of 3.4%, was poured into a small tank and starch was added at either 1% (Sample O) or 2% (Sample P) by weight. The mixture was stirred at room temperature for 15 minutes. The liquid was then UHT-treated to 140-143°C and held for 2-5 seconds. The liquid was then homogenized, cooled to 10°C, and filled into PET bottles.

[0085] Viscosity and foam height were measured as in Example 2.

[0086]

Table 7

Claims

1. 1. A foaming liquid creamer comprising a protein and a fat, wherein all percentages are by weight of said foaming liquid creamer, the protein is present at a level of 1-6%, the fat is present at a level of 1-8%; the foaming liquid creamer contains a total of 0% or more and less than 0.01% of monoacylglycerol, diacylglycerol, diacetylated tartaric acid esters of monoglycerides, propylene glycol monostearate, and sorbitan tristearate; the foaming liquid creamer comprises starch at a level of 0.1 to 2.5%, 1. A foaming liquid creamer, wherein the foaming liquid creamer in an unfoamed state has a viscosity of 5 to 90 mPa.s at 4°C.

2. 10. The foaming liquid creamer of claim 1, wherein the protein is a milk protein.

3. 3. A foaming liquid creamer according to claim 1 or 2, comprising, by weight percentage of the foaming liquid creamer, cellulose at a level of 0.1 to 0.3% and alginate at a level of 0.1 to 0.3%.

4. 4. The foaming liquid creamer of any one of claims 1 to 3, wherein the creamer can be foamed by shaking by hand.

5. 5. The foaming liquid creamer of any one of claims 1 to 4, wherein the fat is selected from the group consisting of milk fat, coconut oil, high oleic canola oil, high oleic soybean oil, high oleic sunflower oil, high oleic safflower oil, and combinations thereof.

6. 6. The foaming liquid creamer of any one of claims 1 to 5, comprising a sweetener selected from the group consisting of sucrose, fructose, glucose, allulose, sorbitol, maltitol, erythritol, mogrosides, steviol glycosides, and combinations thereof.

7. 7. A foaming liquid creamer according to any one of claims 1 to 6, wherein the creamer is free of added solid particulate whitener.

8. 8. The foaming liquid creamer of any one of claims 1 to 7, wherein the creamer is a shelf-stable liquid creamer.

9. 9. A foaming liquid creamer according to any one of claims 1 to 8, comprising bicarbonate at a level of 0.03 to 0.15% by weight of the foaming liquid creamer.

10. A method for preparing a foaming liquid creamer according to any one of claims 1 to 9, comprising the steps of mixing the foaming liquid creamer ingredients at a solids content of 20 to 40% to obtain a liquid; sterilizing the resulting liquid using an ultra-high temperature (UHT) process; homogenizing the liquid; A method wherein the homogenization is performed before UHT treatment, after UHT treatment, or before and after UHT treatment.

11. 11. The method of claim 10, wherein the foaming liquid creamer is filled into a container and then the container is sealed, leaving a headspace equivalent to 15 to 40% of the internal volume of the container.

12. 12. The method of claim 11, wherein the container is aseptically filled and sealed.

13. 10. A packaged foaming liquid creamer comprising the foaming liquid creamer of any one of claims 1 to 9 in a sealed container, the sealed container having a headspace, the headspace representing 15 to 40% of the internal volume of the container.

14. 14. The packaged foaming liquid creamer of claim 13, wherein the container is not pressurized.

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