Liquid Creamer Stability via Plant Proteins and Natural Buffers
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Solution Overview
Problem
Existing liquid creamers face stability issues during storage and when added to beverages, particularly in low pH and high mineral content beverages, leading to physical separation, clumping, and undesirable flavors, and often contain synthetic ingredients that consumers wish to avoid.
Innovation Solution
A liquid creamer composition comprising casein-based protein, pea protein, gellan gum, bicarbonate, citrate, and oil, at specific weight percentages, which provides stability and whitening capabilities without the need for synthetic emulsifiers or buffers, and is effective across varying water hardness levels.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If synthetic emulsifiers and phosphate buffers are used to guarantee physical stability, then stability is improved, but consumer acceptance deteriorates due to synthetic ingredients
Solution Approach 1:
The patent removes synthetic emulsifiers and phosphate buffers from the creamer formulation, extracting the harmful synthetic components while maintaining stability through natural alternatives (plant-based proteins and minerals)
Solution Approach 2:
The patent introduces plant-based proteins (pea protein, rice protein) and natural minerals (bicarbonate, citrate) as intermediary substances that mediate between the need for stability and the desire to avoid synthetic ingredients, providing both functional performance and consumer acceptance
2Ease of operation
If the creamer is added to high temperature beverages, then dispersion is improved, but physical separation worsens due to flocculation and curdling
Solution Approach 1:
The patent modifies the chemical parameters of the creamer formulation by using plant-based proteins with appropriate isoelectric points and natural buffer systems (bicarbonate, citrate) that maintain pH stability at high temperatures, preventing flocculation and curdling while allowing rapid dispersion
3Duration of action of stationary object
If the creamer is stored for long periods, then shelf life is extended, but physical separation worsens due to sedimentation and phase separation
Solution Approach 1:
The patent performs preliminary stabilization by formulating the creamer with plant-based proteins and natural buffers that pre-establish pH and charge stability, preventing physical separation and sedimentation during long-term storage without requiring synthetic stabilizers
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The creamer composition maintains stability and whitening capacity over a long shelf life, prevents feathering and sedimentation, and provides a good taste and mouthfeel when added to hot or cold beverages, without using synthetic additives, and is suitable for use with water of different hardness levels.
Implementation Method 1
gellan gum is present at a level between 0.025 and 0.045%
Implementation Method 2
casein based protein is present at a level between 0.7 and 1.4%, the pea protein is present at a level between 0.07 and 0.4%, and the oil is present at a level between 6 and 12%
Implementation Method 3
bicarbonate is present at a level between 0.07 and 0.15%, the citrate is present at a level between 0.18 and 0.24%
Data Source
AI summary
The present invention relates to creamers for food products such as coffee and tea. In particular, the invention relates to a liquid creamer including casein based protein, pea protein, gellan gum, bicarbonate, citrate and oil. Further aspects of the invention are a beverage including a liquid creamer and a process for preparing a liquid creamer.