Plant-Based Liquid Creamer Stability via Coconut Oil and Protein Emulsification

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Solution Overview

Problem

Current plant-based liquid creamers and whiteners face challenges with feathering or coagulation when added to coffee, sedimentation, and separation during shelf-life, requiring multiple additives like emulsifiers and stabilizers, especially in shelf-stable products at ambient temperatures, which also often have a pronounced flavor and long ingredient lists.

Innovation Solution

A shelf-stable, neutral-tasting plant-based liquid creamer and whitener formulation using coconut oil and plant protein as emulsifying agents, with a single emulsion stabilizing agent (gellan gum), and optimized particle size distribution to maintain stability and taste, comprising 40-90% water, 5-15% vegetal oil, 0.0001-5% plant protein, and 0.0001-5% buffering agent, with optional nut base and sweetening agents.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Stability of the object's composition

If multiple additives (emulsifiers, stabilizers, thickeners) are used to prevent separation and coagulation, then product stability is improved, but device complexity and ingredient list length increase

Engineering Contradiction:

Improveproduct stabilityVSAvoidingredient list complexity

Core Design Contradiction:

Stability of the object's compositionVSDevice complexity

Solution Approach 1:

The patent extracts and eliminates unnecessary additives from the formulation. By using high-quality coconut cream as the base and combining it with specific plant proteins and a single hydrocolloid stabilizer, the invention removes the need for multiple separate emulsifiers and stabilizers, thereby simplifying the ingredient list while maintaining stability

Inventive Principle:

Principle #2Taking out (Extraction)

Solution Approach 2:

The patent employs multi-functional ingredients that perform multiple roles simultaneously. For example, coconut cream serves as both the fat base and emulsion stabilizer, while the plant proteins provide both emulsification and stabilization functions, reducing the total number of additives needed

Inventive Principle:

Principle #6Universality (Multi-functionality)

2Stability of the object's composition

If high amounts of coconut cream are used to ensure stability, then product stability is improved, but flavor quality deteriorates due to pronounced coconut flavor

Engineering Contradiction:

Improveproduct stabilityVSAvoidflavor quality

Core Design Contradiction:

Stability of the object's compositionVSObject-affected harmful factors

Solution Approach 1:

The patent applies local quality modification by using minimal amounts of coconut cream (5-20% w/w) rather than high amounts, and compensates for stability through other ingredients like plant proteins and hydrocolloids. This localized use of coconut cream provides sufficient stability while minimizing the pronounced coconut flavor

Inventive Principle:

Principle #3Local quality

Solution Approach 2:

The patent changes the formulation parameters by reducing coconut cream content and adjusting the ratios of plant proteins and stabilizers to achieve stability without relying on high coconut cream levels, thereby controlling flavor intensity

Inventive Principle:

Principle #35Parameter changes

3Ease of operation

If liquid plant-based creamers are made shelf-stable at ambient temperatures, then storage convenience is improved, but product stability deteriorates due to sedimentation and separation

Engineering Contradiction:

Improvestorage convenienceVSAvoidproduct stability

Core Design Contradiction:

Ease of operationVSStability of the object's composition

Solution Approach 1:

The patent creates a composite formulation combining coconut cream, plant proteins, and hydrocolloid stabilizers in specific ratios. This composite structure provides both shelf-stability at ambient temperatures and resistance to sedimentation and separation through the synergistic interaction of ingredients

Inventive Principle:

Principle #40Composite materials

4Stability of the object's composition

If multiple types of gums and stabilizers are used to prevent coagulation, then product stability is improved, but manufacturing complexity increases

Engineering Contradiction:

Improveproduct stabilityVSAvoidmanufacturing simplicity

Core Design Contradiction:

Stability of the object's compositionVSEase of manufacture

Solution Approach 1:

The patent extracts and eliminates the need for multiple types of gums and stabilizers by using a simplified formulation with coconut cream, plant proteins, and a single hydrocolloid stabilizer, thereby reducing manufacturing complexity while maintaining stability

Inventive Principle:

Principle #2Taking out (Extraction)

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 formulation achieves stability and good taste without significant lecithin or other additives, maintaining particle size distribution and stability for up to 240 days at ambient temperatures, providing a clean label product with enhanced consumer appeal.

Implementation Method 1

a plant protein as the emulsifying agent

Methodology Applied

Scientific EffectEmulsification: Emulsion

Implementation Method 2

a buffering agent that helps to prevent protein precipitation

Methodology Applied

Scientific EffectBuffering:

Implementation Method 3

The homogenate is then heat treated

Methodology Applied

Scientific EffectHomogenization:

Data Source

PatentUS20220361518A1Liquid plant-based creamer and/or whitener compositions and processes or preparing the same

Publication Date: 2022.11.17 WHITEWAVE SERVICES INC

AI summary

The present embodiments relate to plant-based liquid creamers and/or whiteners and processes for the preparation and use thereof.