Liquid natural plant-based creamer composition, process of making the same, beverage comprising it, method to stabilize proteins with gum acacia and the use of gum acacia therefore

Abstract

Disclosed herein is a liquid natural plant-based creamer composition comprising water, vegetable oil, edible nut, high-acyl gellan gum and gum acacia, wherein the gum acacia has a weight average molecular weight (Mw) in the range of 3.8∙106 Da to 15.0∙106 Da, a process of making the same, a beverage comprising such creamer compositions, a method of stabilizing proteins in a beverage comprising incorporating the gum acacia into the beverage; and the use of the gum acacia to stabilize proteins in a beverage composition.

Description

[0001] Liquid Natural Plant-Based Creamer Composition, Process of Making the Same, Beverage Comprising it, Method to Stabilize Proteins with Gum Acacia and the Use of Gum Acacia Therefore

[0002] TECHNICAL FIELD

[0003] The present application generally relates to a liquid natural plant-based creamer composition comprising water, vegetable oil, edible nut, high-acyl gellan gum and gum acacia, wherein the gum acacia has a weight average molecular weight (Mw) in the range of 3.8 106Da to 15.0-106Da, a process of making the same, a beverage comprising such creamer composition, a method of stabilizing plant-based proteins in a beverage comprising incorporating the gum acacia into the beverage; and the use of the gum acacia to stabilize plant-based proteins in a beverage composition, particularly to stabilize protein components in challenging environments as for example coffee creamers, from curdling, feathering, and separation under a low pH and heated environment.

[0004] BACKGROUND OF THE INVENTION

[0005] The vegan market has seen exponential growth in the beverage sector due to consumers with dairy allergens or diet restrictions. As environmental consciousness continues to grow in consumers’ minds, it further accelerated the food industry’s evolution to utilize more plant-based materials to replace traditional dairy and animal components in beverages, confections, bakeries, savory products, and more. However, the properties of plant-based materials are distinctly different from those of dairy and animal-derived materials. They often come with a complex system containing various ratios of fat, protein, and carbohydrates, thus creating challenges in plant-based product development. For example, plant-based protein can be denatured in applications involve heat and / or acid environments, including coffee, tea, and juices, thus leading to curdling, feathering, and separation. The industry has utilized stabilizers such as lecithin, cellulose gum, and alkalizers such as sodium bicarbonate, to alleviate these negative impacts. WO2017162715A1 is about a liquid natural plant-based creamer composition for beverages like coffee or tea. The creamer is made from an edible nut, high-acyl gellan gum present in an amount ranging from 0.07 to 0.15 wt. / wt.%, acacia Senegal gum present in an amount ranging from 0.30 to 1.50 wt. / w.t%, and a buffer ranging from 0.1 to 0.4 wt. / wt.%. It may also include guar gum, vegetable oils, sugars, natural sweeteners, and flavors.

[0006] WO2017216194A1 is about a liquid coconut-based coffee creamer. The creamer composition includes coconut, coconut oil, high-acyl gellan gum present in an amount ranging from 0.08 to 0.15 wt. / wt.%, guar gum present in an amount ranging from 0 to 0.5 wt. / wt.%, pea protein present in an amount ranging from 0.2 to 2 wt. / wt.%, and buffer. The creamer composition can further comprise acacia gum in an amount ranging from 0 to 1 wt. / wt.%.

[0007] WO2017162701 A1 is about a liquid natural plant-based creamer composition. The creamer comprises an edible nut, high-acyl gellan gum present in an amount ranging from 0.08 to 0.15 wt. / wt.%, pea protein present in an amount ranging from 0.2 to 1 wt. / wt.%, and buffer. It is designed to improve the texture and mouthfeel of beverages like coffee, tea, or chocolate. The creamer composition can further comprise acacia Senegal gum present in an amount ranging from 0 to 1.5 wt. / wt.%.

[0008] WO2021214779A1 describes a non-dairy, chickpea-based milk substitute designed for use in coffee. This milk alternative is made from chickpea isolate with high protein and pectin content, which prevents it from curdling. It is nutritionally rich and resembles bovine milk in organoleptic properties, making it suitable for those with lactose sensitivity or dietary restrictions. The composition may further contain stabilizers selected from the group consisting of gellan gum, methyl cellulose, kappa carrageenan, iota carrageenan and any combination thereof.

[0009] However, all these stabilizers are usually high-cost, artificial, not user-friendly, not effective, and pose supply challenges from time to time.

[0010] Therefore, there is a need for alternative and superior stabilizers herein. SUMMARY OF THE INVENTION

[0011] Surprisingly, a liquid natural plant-based creamer composition comprising water, vegetable oil, edible nut, high-acyl gellan gum and gum acacia, wherein the gum acacia has a weight average molecular weight (Mw) in the range of 3.8- 106Da to 15.0-106Da, preferably 4.0-106D to 14.0-106, more preferably 4.2- 106Da to 12.5-106Da and most preferably 4.5- 106Da to 10.0-106Da results in a superior stability compared to plantbased creamers known from the prior art.

[0012] The used gum acacia prevents curdling, feathering, and separation of proteins from the edible nut in the creamer composition and the beverage in which it is used and ensures a consistent and desirable texture and appearance.

[0013] Furthermore, the used gum acacia ensures that desired sensory attributes, such as smooth texture and consistent appearance, are maintained even when the creamer composition or beverage are exposed to adverse conditions like low pH and high temperatures typically encountered during brewing of beverages like coffee, tea or chocolate.

[0014] The gum acacia may also prevent phase separation in the creamer composition, thereby extending the shelf life and usability of it.

[0015] The used weight average molecular weight of the gum acacia provides a balance between viscosity and solubility, which can enhance the creamer's resistance to thermal shock and prevent curdling when added to hot beverages.

[0016] Furthermore, the gum acacia can enhance the interaction with the proteins from the edible nut, leading to a fortified nutritional profile of the creamer without compromising on its stability and organoleptic qualities.

[0017] The reasonable high molecular weight of the gum acacia can contribute to the formation of a stable protein network within the creamer, which can improve the creamer's whitening effect and mimic the performance of dairy-based creamers. It also ensures compatibility with a variety of proteins, which can broaden the applicability of the gum acacia to different types of plant-based coffee creamers.

[0018] In preferred embodiments of the invention, the gum acacia has an arabinogalactan protein (AGP) content of equal to or greater than 18 wt.% to equal to or smaller than 30 wt.%.

[0019] The arabinogalactan protein (AGP) content may offer improved prebiotic effects, promoting gut health and potentially enhancing the nutritional profile of the product.

[0020] It may also improve the solubility and dispersibility of the gum acacia in aqueous solutions, which is advantageous in beverage applications.

[0021] The gum acacia may be comprised in an amount of 0.1 to 1 wt.% in the creamer composition, preferably 0.3 to 0.8 wt.%, more preferably 0.4 to 0.6 wt.% and most preferably 0.45 wt.%.

[0022] In further preferred embodiments of the invention, the creamer composition has a viscosity below 100 cP at 25° C and a shear rate of 1 s’1, preferably below 50 cP, more preferably between 10 to 40 cP and most preferably between 20 and 25 cP.

[0023] The creamer composition may have a pH-value below 8, preferably between 7 and 8.

[0024] The high-acyl gellan gum may be comprised in an amount of 0.01 to 0.15 wt.% in the creamer composition, preferably 0.02 to 0.1 wt.%, more preferably 0.03 to 0.08 wt.% and most preferably 0.03 wt.%.

[0025] In preferred embodiments of the invention, the edible nut is an edible seed in the form of a paste or a powder, preferably originating from hazelnut, walnut, macadamia, almond, cashew, peanut, chestnut, pistachios, pecan or combinations thereof, more preferably it is an almond butter. The vegetable oil may be sunflower oil, canola oil, rapeseed oil, coconut fat, palm oil, MCT-fat, shea butter, cocoa butter, grapeseed oil, almond oil, walnut oil, or combinations thereof, and may be present in an amount up to 40 wt.% in the creamer composition.

[0026] The edible nut may be comprised in an amount of 1 to 3 wt.% in the creamer composition, preferably 2 wt.%.

[0027] In preferred embodiments of the invention, the creamer composition further comprises ingredients selected from the group consisting of microcrystalline cellulose, gellan gum, xanthan gum, pectin, additional plant-based proteins or mixtures thereof.

[0028] The selection of microcrystalline cellulose, gellan gum, xanthan gum, pectin, additional plant-based proteins or mixtures thereof may provide further stabilization and texturization of the creamer, allowing for a customizable formulation that can be tailored to specific market demands.

[0029] The use of these specific hydrocolloids can contribute to the clean label status of the creamer, as they are recognized and accepted by consumers seeking natural and minimally processed ingredients.

[0030] The additional plant-based proteins may be in the form of flour, concentrate or isolate and may be selected from the group consisting of pea, rice, faba, chickpea, oat, canola, lentil, potato, wheat, or combinations thereof, preferably they are pea protein isolates.

[0031] The invention also provides in a further aspect thereof, a beverage comprising the creamer composition according to any one of the previous embodiments.

[0032] The beverage may be a coffee, tea or chocolate beverage.

[0033] In preferred embodiments of the invention, the beverage is stable against curdling, feathering, and separation under low pH and heated conditions.

[0034] The invention also provides in a further aspect thereof, a process of preparing a liquid natural plant-based creamer composition comprising the steps of: a. providing a mixture comprising water, vegetable oil, edible nut, high-acyl gellan gum and gum acacia having a weight average molecular weight (Mw) in the range of 3.8- 106Da to 15.0- 106Da, preferably 4.0-106D to 14.0-106, more preferably 4.2- 106Da to 12.5- 106Da and most preferably 4.5- 106Da to 10.0 106Da; b. agitating the mixture with a high-shear mixer to obtain a slurry; c. sterilizing the slurry using ultra-high temperature (UHT) treatment; d. homogenizing the sterilized slurry; and e. cooling and filling the creamer under aseptic conditions.

[0035] In preferred embodiments of the invention, the gum acacia used in the process has an arabinogalactan protein (AGP) content of equal to or greater than 18 wt.% to equal to or smaller than 30 wt.%.

[0036] The gum acacia may be added in an amount of 0.1 to 1 wt.% in the creamer composition, preferably 0.3 to 0.8 wt.%, more preferably 0.4 to 0.6 wt.% and most preferably 0.45 wt.%.

[0037] The creamer composition obtained during the process may have a pH-value below 8, preferably between 7 and 8 or may be adjusted to this pH.

[0038] The high-acyl gellan gum may be added in an amount of 0.01 to 0.15 wt.% in the creamer composition, preferably 0.02 to 0.1 wt.%, more preferably 0.03 to 0.08 wt.% and most preferably 0.03 wt.%.

[0039] In preferred embodiments of the invention, the edible nut in the creamer composition is an edible seed in the form of a paste or a powder, preferably originating from hazelnut, walnut, macadamia, almond, cashew, peanut, chestnut, pistachios, pecan or combinations thereof, more preferably it is an almond butter.

[0040] The vegetable oil may be sunflower oil, canola oil, rapeseed oil, coconut fat, palm oil, MCT-fat, shea butter, cocoa butter, grapeseed oil, almond oil, walnut oil, or combinations thereof, and may be present in an amount up to 40 wt.% in the creamer composition.

[0041] The edible nut may be added in an amount of 1 to 3 wt.% in the creamer composition, preferably 2 wt.%. In preferred embodiments of the invention, the process includes the further addition of ingredients selected from the group consisting of microcrystalline cellulose, gellan gum, xanthan gum, pectin, additional plant-based proteins or mixtures thereof.

[0042] The additional plant-based proteins may be in the form of flour, concentrate or isolate and may be selected from the group consisting of pea, rice, faba, chickpea, oat, canola, lentil, potato, wheat, or combinations thereof, preferably they are pea protein isolates.

[0043] The invention also provides in a further aspect thereof, a method for stabilizing proteins in a beverage comprising incorporating a gum acacia into the beverage, wherein the gum acacia has a weight average molecular weight (Mw) in the range of 3.8- 106Da to 15.0-106Da, preferably 4.0- 106D to 14.0- 106, more preferably 4.2- 106Da to 12.5- 106Da and most preferably 4.5-106Da to 10.0-106Da.

[0044] The gum acacia may be incorporated as such or in form of a creamer composition as disclosed in any of the above embodiments.

[0045] In preferred embodiments of the invention, the proteins in the beverage are stabilized against curdling, feathering, and separation under low pH and heated conditions.

[0046] The invention also provides in a further aspect thereof, use of gum acacia having a weight average molecular weight (Mw) in the range of 3.8- 106Da to 15.0-106Da, preferably 4.0- 106D to 14.0 106, more preferably 4.2- 106Da to 12.5 106Da and most preferably 4.5- 106Da to 10.0-106Da to stabilize proteins in a beverage composition.

[0047] The gum acacia may be used as such or in form of a creamer composition as disclosed in any of the above embodiments.

[0048] In preferred embodiments of the invention, the use of the gum acacia in the beverage stabilizes it against curdling, feathering, and separation under low pH and heated conditions.

[0049] Following are definitions of select terms used in this specification and other guidance for interpreting the specification. Gum acacia (other names: gum arabic, gum Sudani, Senegal gum) is a natural gum originally consisting of the hardened sap of two species of the Acacia tree, Senegalia Senegal and Vachellia seyal. The gum is harvested commercially from wild trees, mostly in Sudan (about 70% of the global supply) and throughout the Sahel, from Senegal to Somalia. Gum acacia is a complex mixture of glycoproteins and polysaccharides, predominantly polymers of arabinose and galactose. It is soluble in water, edible, and used primarily in the food industry and soft-drink industry as a stabilizer.

[0050] Ultra-high temperature processing (UHT), ultra-heat treatment, or ultra-pasteurization is a food processing technology that sterilizes liquid food by heating it above 140 °C - the temperature required to kill bacterial endospores - for two to five seconds. UHT is most commonly used in milk production, but the process is also used for fruit juices, cream, soy milk, yogurt, wine, soups, honey, and stews.

[0051] Measurement Methods

[0052] As used herein, the weight average molecular weight (Mw) and the AGP content were determined by using gel permeation chromatography with multiple angle laser light scattering (GPC-MALLS). Mwwas determined when all of the peaks on the refractive index ( R I ) chromatogram were processed as one peak. The AGP content was determined when the data of the Rl chromatogram was processed as two peaks, wherein the AGP content was determined from the first peak. The skilled person is well aware how this should be performed. For the sake of completeness the below description is provided.

[0053] GPC-MALLS - Mwand AGP Content

[0054] The Mwand AGP content were determined by using GPC-MALLS, which includes a multi detector system that has a multi angle laser light scattering detector (MALLS), an Rl detector, and an ultraviolet (UV) detector coupled on-line, with the obtained data subsequently being processed via ASTRA Version 6.1 (Wyatt Technology Corporation) software. The MALLS detector was used to measure the molecular weight, the Rl detector was used to measure the concentration of each component (composition ratio), and the UV detector was used to measure the protein content. Therefore, the molecular weight and composition were obtained without reference to a standard (i.e. gum acacia of known molecular weight). Measurement Conditions using GPC-MALLS

[0055] For GPC-MALLS, the following measurement conditions applied:

[0056] Column: Superose 6 Increase 10 / 300 GL (GE Life Sciences)

[0057] Flow Rate: 0.4 mL / minute

[0058] Eluent: 0.1 M NaNOs

[0059] Preparation of sample: the sample to be analyzed was diluted with eluent (0.1 M NaNOs) and measured

[0060] Sample Concentration: 0.4% (w / w)

[0061] Injection Volume of Sample Solution: 100 pL dn / dc: 0.141

[0062] Temperature: 25 °C

[0063] Detectors:

[0064] MALLS Detector: Dawn Heleos II - 18 Angles (Wyatt Technology Corp) Rl Detector: Optilab T-rEX (Wyatt Technology Corp) UV Detector - Flexar UV / VIS (Perkin Elmer)

[0065] Weight Average Molecular Weight

[0066] Mwis defined as the Mwcalculated based on weight, when all of the peaks on the Rl chromatogram were processed (via ASTRA 6.1 software) as one peak. The single peak on the chromatogram refers to the area from a “starting point” to an “ending point” - where the “starting point” is defined as the point on the Rl chromatogram where the Rl signal begins to rise from the baseline, and the “ending point” is defined as the point on the Rl chromatogram where the Rl signal returns (intersects) with the baseline of the chromatogram.

[0067] AGP Content

[0068] Based on the Rl chromatogram obtained by the above-mentioned conditions, there are two visible fractions that elute: a high molecular weight fraction which elutes first (Peak 1 ) and a lower molecular weight fraction which elutes later (Peak 2). The mass fraction (%) of Peak 1 is equivalent to the AGP content (wt.%) of the gum acacia subjected to GPC-MALLS, which was determined after the data was processed via ASTRA 6.1 software. Between the aforementioned “starting point” and “ending point”, the point where the Rl signal showed a minimum was defined as the “boundary”. The area between the “starting point” and the “boundary” were defined as Rl peak fraction 1 (Peak 1) and the area between the “boundary” and the “ending point” were defined as Rl peak fraction 2 (Peak 2). Peak 1 corresponded to the Arabinogalactan-protein (AGP) complex and thus the mass fraction (%) of Peak 1 is equivalent to the AGP content (wt.%).

[0069] Data Processing

[0070] The skilled person is well aware how data processing should be performed. The following is provided for the sake of completeness.

[0071] Baseline Selection: The baseline is defined as the line that is used as a base for measurement. Baselines were set for all detectors used in the analysis (18 light scattering signals, 1 Rl signal, and 1 UV signal). Baselines were selected by choosing the flattest “zero-points” - with one being before the “starting point” and the other being after the “ending point”. This should create a line under the Rl signal representative of a “no-signal” line with which the increase in Rl signal will be compared.

[0072] Three peaks were selected during peak measurement. Reference is made to Figure 1. Peak 1 is the peak from the “starting point” to the “boundary” and represents the AGP fraction. Peak 2 is from the “boundary” to the “ending point”, and Peak 3 is from the “starting point” to the “ending point”. AGP content was determined from Peak 1 , and molecular weight was determined from Peak 3.

[0073] Under “LS Analysis”, the Berry plotting formalism was used to fit the LS data, as it is most suitable for molecules in the 100 - 200 nm range (such as the samples described in this invention). A 1 st order fit degree was used, as the Berry model was found to be linear.

[0074] Enabled detectors: The angular dependence (sin2( 9 / 2) vs V (K*c / R( 0 )) graph was generated for the peak of the LS signal. When fitting the angular dependence data (sin2( 0 / 2) vs V (K*c / R( 9 )), the lowest and highest angle detectors (2 - 4 & 16 - 18) were deselected to improve the fit of the data (measured as R2). As the light scattering was not equal in all directions, the detectors at the widest angles tended to get poor signal, and thus had a low signal: noise ratio. Having these detectors enabled contributes less accurate results to the overall calculation of molecularweight and leads to significant error in the calculation of Mw. Therefore, wide angle detectors that contribute poorly (drive the R2down using a 1 st order Berry fit model) were de-selected. The R2on the angular dependence fit were for instance > 0.95 and for instance > 0.99.

[0075] Results Fitting: In the “Results Fitting” tab of ASTRA 6.1 , a model and order were chosen which maximized the fit R2for all three peaks when fitting both the molar mass data and the rms data. Model and order selection had a large impact on calculated molar mass and RMS radius, and thus the best fit was preferred. For the samples in this invention, a higher order exponential fit was generally used. R2for the fit was preferred to be > 0.97 and more preferably > 0.99.

[0076] EXPERIMENTAL SECTION

[0077] Embodiments of the application will now be described with reference to the attached drawings:

[0078] Figure 1 provides an example of a refractive index (Rl) chromatogram showing peak 1 , peak 2 and peak 3 selections;

[0079] Figure 2 shows Comparative Sample 1 when used in coffee after 7 days of storage at 4° C;

[0080] Figure 3 shows the compositions of Examples 1 , 2, 3 when used in coffee after 7 days of storage at 4° C.

[0081] EXAMPLES

[0082] Almond butter-based creamers according to Table 1 below were made and compared to each other with regards to its stability.

[0083] Table 1: Formulations of made creamers.

[0084] In the formulations, sunflower oil (AkoSun™ 46-53 XP, high oleic sunflower oil) was obtained from AAK Inc., granulated sugar (Domino® Pure Cane Granulated Sugar) was obtained from Domino, almond butter (Bare Smooth Almond Butter) was obtained from Barney Butter, special gum acacia having a weight average molecular weight (Mw) in the range of 8.-106Da to 10.0- 10sand a AGP content of 28 wt.%, regular gum acacia (TIC PRETESTED® Gum Arabic Spray Dry), pea protein isolate (VITESSENCE® Pule 1853), high-acyl gellan gum (TICAGEL® Gellan HS) were from Ingredion Inc., Dipotassium Phosphate Granular from Innophos and Calcium Carbonate from BulkSupplements.com.

[0085] The creamers were made by mixing the almond butter and water via a high-shear mixer for 3 minutes at 4,500 rpm. Gums and sugars were added and mixed for another 10 mins at 275 rpm. Sunflower oil was then added and mixed for 5 mins at 275 rpm. Lastly, Calcium Carbonate, Dipotassium Phosphate, and Sea Salt were added and mixed for an additional 5 mins. Finally, the slurry was high-sheared at 4,000 rpm for 3 minutes.

[0086] The slurries were treated by a UHT process via a direct steam injection process: Preheat 65°C, final heat 140°C for 4 seconds, and homogenized downstream 3,000 psi (2,500 / 500psi). The samples were collected cold into sterile bottles and refrigerated immediately for the further tests.

[0087] The viscosity and pH of the creamer samples were measured (see Table 2 below). Viscosity was tested using an Anton Paar MCR 302 rheometer at a shear rate set to 1 s'1at 25°C. Table 2: Viscosity and pH of creamer samples.

[0088] The viscosity was comparable to commercial plant-based creamer products, which have a viscosity in the range of 10 to 100 cP.

[0089] The pH was a bit lower than for commercial plant-based creamer products, which have a pH between 8 to 9. This might be due to the addition of alkalizers in the commercial products.

[0090] Furthermore, the stability of the creamer samples after 7 and 30 days of storage at 4°C was tested in acidified coffee (see Table 3 below).

[0091] Table 3: Final pH and stability observations after 7 and 30 days of storage of creamer samples.

[0092] For this, 5 grams of ground coffee (Dunkin brand, Original) was added to 177.4 g of water. The coffee was agitated at 200 rpm on a hot plate and heated up to 70°C, + / -1 °C. The pH was adjusted to 5.50 (+ / - 0.05 pH units) using either KOH or vinegar once it reached the target temperature. 15 g of creamer was added to the coffee and mixed for 10 seconds. Stirring and heating was stopped to observe the samples. Any signs of instability (separation, curdling, feathering) in the coffee were recorded as well as the final pH of the mixture once instability occurred. After 7 days, the Comparative Samples already showed significant signs of protein instability after addition to the coffee illustrated by the immediate formation of chunks in the mixtures (see Comparative Sample 1 in Figure 2).

[0093] Whereas the coffee mixtures with creamers according to Examples 1-3 only showed some or minor formation of little and very few grain chunks if used at 0.25 wt.% or 0.35 wt.% and no signs of protein instability if used at 0.45 wt.% in the creamer formulation after 7 (see Figure 3) and 30 days storage of the creamer samples at 4° C.

Claims

CLAIMS1 . A liquid natural plant-based creamer composition comprising water, vegetable oil, edible nut, high-acyl gellan gum and gum acacia, wherein the gum acacia has a weight average molecular weight (Mw) in the range of 3.8- 106Da to 15.0-106Da, preferably 4.0- 106D to 14.0-106, more preferably 4.2-106Da to 12.5-106Da and most preferably 4.5- 106Da to 10.0-106Da.

2. The creamer composition according to claim 1 , wherein the gum acacia has an arabinogalactan protein (AGP) content of equal to or greater than 18 wt.% to equal to or smaller than 30 wt.%.

3. The creamer composition according to any one of the preceding claims, wherein the gum acacia is comprised in an amount of 0.1 to 1 wt.% in the creamer composition, preferably 0.3 to 0.8 wt.%, more preferably 0.4 to 0.6 wt.% and most preferably 0.45 wt.%.

4. The creamer composition according to any one of the preceding claims, wherein it has a viscosity below 100 cP at 25° C and a shear rate of 1 s_1, preferably below 50 cP, more preferably between 10 to 40 cP and most preferably between 20 and 25 cP.

5. The creamer composition according to any one of the preceding claims, wherein it has a pH-value below 8, preferably between 7 and 8.

6. The creamer composition according to any one of the preceding claims, wherein the high-acyl gellan gum is comprised in an amount of 0.01 to 0.15 wt.% in the creamer composition, preferably 0.02 to 0.1 wt.%, more preferably 0.03 to 0.08 wt.% and most preferably 0.03 wt.%.

7. The creamer composition according to any one of the preceding claims, wherein the edible nut is an edible seed in the form of a paste or a powder, preferably originating from hazelnut, walnut, macadamia, almond, cashew, peanut, chestnut, pistachios, pecan or combinations thereof, more preferably it is an almond butter.

8. The creamer composition according to any one of the preceding claims, wherein the vegetable oil is selected from the group consisting of sunflower oil, canola oil, rapeseed oil, coconut fat, palm oil, MCT-fat, shea butter, cocoa butter, grapeseed oil, almond oil, walnut oil, or combinations thereof, and is present in an amount up to 40 wt.% in the creamer composition.

9. The creamer composition according to any one of the preceding claims, wherein the edible nut is comprised in an amount of 1 to 3 wt.% in the creamer composition, preferably 2 wt.%.

10. The creamer composition according to any one of the preceding claims, wherein it further comprises ingredients selected from the group consisting of microcrystalline cellulose, gellan gum, xanthan gum, pectin, additional plant-based proteins or mixtures thereof.

11. A beverage comprising the creamer composition according to any one of the preceding claims.

12. The beverage according to claim 11 , wherein it is a coffee, tea or chocolate beverage.

13. The beverage according to any one of the claims 10 to 12, wherein it is stable against curdling, feathering, and separation under low pH and heated conditions.

14. A process of preparing a liquid natural plant-based creamer composition comprising the steps of: a. providing a mixture comprising water, vegetable oil, edible nut, high-acyl gellan gum and gum acacia having a weight average molecular weight (Mw) in the range of 3.8-106Da to 15.0-106Da, preferably 4.0-106D to14.0- 106, more preferably 4.2- 106Da to 12.5- 106Da and most preferably 4.5 106Da to 10.0-106Da; b. agitating the mixture with a high-shear mixer to obtain a slurry; c. sterilizing the slurry using ultra-high temperature (UHT) treatment; d. homogenizing the sterilized slurry; and e. cooling and filling the creamer under aseptic conditions.

15. A method for stabilizing proteins in a beverage comprising incorporating a gum acacia into the beverage, wherein the gum acacia has a weight average molecular weight (Mw) in the range of 3.8 106Da to 15.0-106Da, preferably 4.O106D to 14.0 106, more preferably 4.2- 106Da to 12.5- 106Da and most preferably 4.5- 106Da to 10.0-106Da.

16. The method according to claim 15, wherein the proteins in the beverage are stabilized against curdling, feathering, and separation under low pH and heated conditions.

17. Use of gum acacia having a weight average molecular weight (Mw) in the range of 3.8-106Da to 15.0-106Da, preferably 4.0- 106D to 14.0-106, more preferably 4.2-106Da to 12.5- 106Da and most preferably 4.5-106Da to 10.0- 106Da to stabilize proteins in a beverage composition.

18. The use according to claim 17, wherein the gum acacia in the beverage stabilizes it against curdling, feathering, and separation under low pH and heated conditions.

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