Login| Sign Up| Help| Contact|

Patent Searching and Data


Title:
CREAMERS WITH IMPROVED TEXTURE/MOUTHFEEL AND METHOD OF MAKING THEREOF
Document Type and Number:
WIPO Patent Application WO/2017/001392
Kind Code:
A1
Abstract:
The present invention relates to beverage products, in particular a liquid non-dairy creamer composition comprising unsaturated high oleic oils; caseinate salts; emulsifiers; and wherein further characterized in that the creamer comprises hydrocolloids comprising lambda-carrageenan, high acyl gellan gum and carboxymethyl cellulose wherein the lambda-carrageenan ranges from 0.02 to 0.1 wt/wt%, high acyl gellan gum ranges from 0.23 to 0.28 wt/wt%, and carboxymethyl cellulose ranges from 0.04 to 0.12 wt/wt% of the creamer.

Inventors:
FU, Jun-Tse (7527 Windsor Dr, Dublin, Ohio, 43016, US)
BURNS, Sue (211 E Townsend St B, North Lewisburg, Ohio, 43060, US)
SHER, Alexander A. (6101 Wynford Drive, Dublin, Ohio, 43017, US)
Application Number:
EP2016/064992
Publication Date:
January 05, 2017
Filing Date:
June 28, 2016
Export Citation:
Click for automatic bibliography generation   Help
Assignee:
NESTEC S.A. (CT-IAM, Avenue Nestlé 55, 1800 Vevey, 1800, CH)
International Classes:
A23C11/08; A23L9/20; A23L29/256; A23L29/262; A23L29/269
Domestic Patent References:
2010-08-19
2011-06-03
2012-01-26
2005-12-15
Attorney, Agent or Firm:
KRISHNAN, Sri (CT-IAM, Avenue Nestlé 55, 1800 Vevey, 1800, CH)
Download PDF:
Claims:
Claims

1. A liquid non-dairy creamer composition comprising

high oleic oils; caseinate salts; emulsifiers; and

wherein further characterized in that the creamer comprises

hydrocolloids comprising lambda-carrageenan, high acyl gellan gum and carboxymethyl cellulose wherein the lambda-carrageenan ranges from 0.02 to 0.1 wt/wt%, high acyl gellan gum ranges from from 0.23 to 0.28 wt/wt% and carboxymethyl cellulose ranges from 0.04 to 0.12 wt/wt% of the creamer.

2. The creamer of claim 1 wherein the high oleic oils range from 6 to 1 1 wt/wt % of the creamer.

3. The creamer of claims 1 or 2 wherein the high oleic oils comprises a vegetable oil selected from the group consisting of high oleic canola, high oleic soybean oil, high oleic sunflower, high oleic safflower or a combination thereof.

4. The creamer of claim 1 wherein caseinate salts range from 0.8 to 1.5 wt/wt% of the creamer.

5. The creamer of claim 1 wherein emulsifiers comprising a mixture of monoglycerides and diglycerides and tartaric acid esters of monoglycerides, wherein the monoglycerides and diglycerides range from 0.1 to 0.125 wt/wt % of the creamer and wherein the tartaric acid esters of monoglycerides range from 0.3 to 0.375 wt/wt% of the creamer.

6. The creamer of claim 1 , further comprises sugar comprising sucrose, lactose, glucose, fructose and/or combinations ranging from 0 to 35 wt/wt % of the creamer.

7. The creamer according to any of the preceding claims, further includes a buffer .

8. The creamer according to claim 1, wherein the mean d[4,3] particle size of the creamer is less than 0.3 microns and d(0.9) is less than 0.5 microns.

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

10. The beverage of claim 9 is a coffee, tea, or chocolate.

1 1. A process of preparing the creamer of claim 1 comprising:

(i) dissolving the ingredients as defined in claim 1 except oil in hot water under high shear mixing;

(ii) adding oil to the mixture of step (i) under high shear mixing;

(iii) homogenizing the composition at temperature ranging from 70-85 °C;

(iv) sterilizing the composition using ultra-high temperature (UHT) treatment;

(v) homogenizing the composition at temperature ranging from 70-85°C;

and

(vi) cooling and filing the creamer under aseptic conditions.

Description:
Creamers with improved texture/mouthfeel and method of making thereof Field of the invention [0001] The present invention relates to coffee creamers and the method to produce the same. More specifically, the present disclosure is directed to creamers with improved texture/mouthfeel.

Back round of the invention

[0002] Creamers are widely used as whitening agents with hot and cold beverages such as, for example, coffee, cocoa, tea, etc. They are commonly used in place of milk and/or dairy cream. Creamers may come in a variety of different flavours and provide mouthfeel, body, and a smoother texture. Creamers can be in liquid or powder forms. A liquid creamer may be intended for storage at ambient temperatures or under refrigeration, and should be stable during storage without phase separation, creaming, gelation and sedimentation. The creamer should also retain a constant viscosity over time. When added to cold or hot beverages such a coffee or tea, the creamer should dissolve rapidly, provide a good whitening capacity, and remain stable with no feathering and/or sedimentation while providing a superior taste and mouthfeel. Mouthfeel also denoted richness, texture or creaminess, is usually provided by the oil emulsion present in the creamer.

[0003] This, it is critical not only enhance texture/mouthfeel of coffee with creamers but also have stable liquid coffee creamers as is without compromising creamer stability over shelf life (at least 6 months at refrigeration and ambient temperatures for aseptic products).

[0004] All previous attempts to increase texture/mouthfeel of liquid creamers had the following drawbacks:

- High viscosity of liquid creamers resulted in poor pour-ability from the bottle

- Dripping-back liquid stream during pouring

- Phase separation (gelation, serum formation) during shelf life [0005] The present invention relates to stabilizing systems and composition of non- dairy shelf-stable aseptically packaged liquid creamers, and to the process of making thereof. Summary of the Invention

[0006] The present invention now solves the foregoing problems by providing a stable beverage composition having enhanced or improved organoleptic properties.

[0007] Provided is composition of aseptic shelf-stable liquid creamers, formed by the interaction of oil(s)/fat(s), protein(s), hydrocoUoids, and optionally sweetener(s), flavor(s), and stabilized by the use of complex systems containing the combinations of hydrocolloid(s) and emulsifier(s).

[0008] In a first aspect, the invention relates to a ready to creamer comprising a liquid non-dairy creamer composition comprising high oleic oils; caseinate salts; emulsifiers; and wherein further characterized in that the creamer comprises hydrocoUoids comprising lambda-carrageenan, high acyl gellan gum and carboxymethyl cellulose wherein the lambda-carrageenan ranges from 0.02 to 0.1 wt/wt%, high acyl gellan gum ranges from 0.23 to 0.28 wt/wt% and carboxymethyl cellulose ranges from 0.04 to 0.12 wt/wt% of the creamer.

[0009] The aseptic creamers are shelf-stable at 20°C for at least 6 months, 3 months at 30°C, and 1 month at 38°C.

[0010] The creamers are easily dispersible in coffee, stable in hot and cold acidic environment, without feathering, breaking emulsion, de-oiling, flocculation and sedimentation. When added to coffee or tea or other liquid products, the creamers provide improved mouthfeel, full body, smooth texture, and also a good flavor with no off-flavor notes developed during storage time.

[0011] Though the present invention discloses the coffee creamers, use of the creamers, it is not limited for only coffee applications. For example, the creamers can be also used for other beverages, such as tea or cocoa, or used with cereals or berries, creamers for soups, in many cooking applications, etc.

[0012] The products of the invention present excellent organoleptic properties, in particular in terms of texture and mouthfeel even when very low levels of fat are used. Besides, the products of the invention show good stability and can therefore advantageously allow avoiding the use of non-natural additives.

[0013] Another aspect of the present invention relates to a process of preparing the creamer comprising:

(i) dissolving the ingredients as defined in claim 1 except oil in hot water under high shear mixing;

(ii) adding oil to the mixture of step (i) under high shear mixing;

(iii) homogenizing the composition at temperature ranging from 70-85 °C;

(iv) sterilizing the composition using ultra-high temperature (UHT) treatment;

(v) homogenizing the composition at temperature ranging from 70-85°C; and

(vi) cooling and filing the creamer under aseptic conditions.

Detailed Description of the Invention

[0014] In the following description, the % values are in wtby wt% unless otherwise specified.

[0015] Advantageously and unexpectedly, a unique combination of the hydrocolloid texturizing/stabilizing system ingredients was found that improves beverage texture/mouthfeel and provides a pleasant, smooth creamy taste when the creamers added to coffee. In addition, the creamers have good physico-chemical stability during shelf life. The novel hydrocolloid texturizing /stabilizing system includes high acyl gellan gum, lambda carrageenan and carboxymethyl cellulose in the specific ranges, i.e. 0.23 - 0.28, 0.04 - 0.12 and 0.02 - 0.1 wt/wt% respectively. If we use the hydrocolloids outside the above ranges, gelation or phase separation issues (e.g. serum, creaming) will occur (examples within and outside of the ranges are provided below).

[0016] In one embodiment of the present invention, the creamer comprises high oleic oils ranging from 6 to 1 1 wt/wt % of the creamer composition.

[0017] For the best mouthfeel, and physico-chemical properties as such and when added to hot coffee, the creamer composition comprises oil between about 6 and 1 1 wt/wt% of the creamer. Preferably, the unsaturated oil comprises a vegetable oil selected from the group consisting of high oleic canola, high oleic soybean oil, high oleic sunflower, high oleic saffiower or a combination thereof. [0018] In one embodiment of the present invention, the creamer comprises caseinate salt ranging from 0.8 to 1.5 wt/wt% of the creamer.

[0019] In another embodiment of the present invention, the creamer comprises sugar comprising sucrose, lactose, glucose, fructose and/or combinations ranging from 0- 35 wt/wt% of the creamer.

[0020] In another embodiment of the present invention, the creamer comprises a sweetener in an amount of about 0.0003 to about 10 wt/wt% of the creamer.

[0021] The term "sweetener" includes other plant derived nutritive and non- nutritive sweeteners, and chemically synthesized non-nutritive high intensity sweeteners.

[0022] In one embodiment of the present invention, the mean d[4,3] particle size of the creamer is less than 0.3 microns and d(0.9) is less than 0.5 microns as performed using laser diffraction.

[0023] The size of particles, expressed in micrometers (μπι) for volume mean diameter d[4,3] and d(0,9) of the cumulative distribution measured using Malvern Mastersizer 3000 (laser diffraction unit). Ultra pure and gas free water was prepared using Honeywell water pressure reducer (maximum deionised water pressure: 1 bar) and ERMA water degasser (to reduce the dissolved air in the deionised water).

Liquid beverage composition and product

[0024] A beverage composition according to the invention comprises the creamer as described in the present invention and may be any beverage composition such as e.g. a beverage, e.g. a coffee beverage, a cocoa or chocolate beverage, a malted beverage, a fruit or juice beverage, a carbonated beverage, a soft drink, or a milk based beverage; a performance nutrition product, , powder or ready-to-drink beverage; a medical nutrition product; a dairy product, e.g. a milk drink, a yogurt or other fermented dairy product; a product for improving mental performance or preventing mental decline, or a skin improving product.

Beverage or beverage composition

[0025] A beverage according to the invention comprises the creamer as described in the present invention and may e.g. be in the form of liquid or liquid concentrate to be mixed with a suitable liquid, e.g. water or milk, before consumption, or a ready-to-drink beverage. By a ready-to-drink beverage is meant a beverage in liquid form ready to be consumed without further addition of liquid. A beverage according to the invention may comprise any other suitable ingredients known in the art for producing a beverage, such as e.g. sweeteners, e.g. sugar, such as invert sugar, sucrose, fructose, glucose, or any mixture thereof, natural or artificial sweetener; aromas and flavours, e.g. fruit, cola, coffee, or tea aroma and/or flavour; fruit or vegetable juice or puree; milk; stabilizers; emulsifiers; natural or artificial colour; preservatives; antioxidants, e.g. ascorbic acid; and the like.

[0026] If the beverage is a liquid concentrate or a ready-to-use or drink beverage it maybe subjected to a heat treatment to increase the shelf life orthe product, e.g. by retorting, UHT (Ultra High Temperature) treatment, HTST (High Temperature Short Time) pasteurization, batch pasteurization, or hot fill.

[0027] Milk protein containing liquid beverages contain milk (e.g. fluid, fat- removed, lactose-removed, powder, concentrate, fractionated) or the proteins obtained, whether native or modified, from milk, or a mixture thereof.

[0028] According to a particular embodiment, the pH is controlled by the presence of a buffer. The buffer comprises disodium phosphate, di-potassium phosphate, sodium or potassium bicarbonate or combinations thereof.

[0029] According to a particular embodiment, the product according to the invention comprises 6 to 11 wt/wt% fat, 0.8 to 1.5 wt/wt % protein and 0 to 35 wt/wt% of a sweetening agent and a stabilizing system comprising emulsifiers in an amount of 0.4 to 0.5 wt/wt% and hydrocolloids in an amount of 0.29 to 0.5 wt/wt%.

[0030] The reduction of fat in beverages without compromising the indulgent quality of the product is one of the main challenges faced by the industry. The present invention is overcoming this issue in providing low fat products with similar texture and sensory attributes than those having higher fat contents in terms of creaminess and mouthfeel.

[0031] The products may thus include a stabilizer system. A "stabilizer system" is to be understood as a mixture of ingredients which contributes to the stability of the beverage product with respect to shelf life, overall texture properties etc. Thus, the stabilizer system may comprise any ingredients which are of physical and functional importance to the beverage. The stabilizer system that may be used in the present products preferably comprises at least one natural emulsifier.

[0032] Natural emulsifiers include for example egg yolk, buttermilk, raw acacia gum, rice bran extract or mixtures thereof. The natural emulsifiers have the advantage of conferring to the finished product improved texture and mouthfeel.

[0033] According to another particular embodiment, the stabilizer system used in the products of the invention comprises at least one non-natural emulsifier. Any food grade emulsifier typically used in beverage could be used. Suitable emulsifiers include sugar esters, monoglycerides, diglycerides, esters of monoglycerides and diglycerides, lecithin, lysolecithin, polysorbates, sodium stearoyl lactylate and mixtures thereof.

[0034] In another embodiment of the present invention, the creamer comprises emulsifiers comprising a mixture of monoglycerides and diglycerides and tartaric acid esters of monoglycerides, wherein the monoglycerides and diglycerides range from 0.1 to 0.125 wt/wt % by weight the creamer composition and wherein the tartaric acid esters of monoglycerides range from 0.3 to 0.375 wt/wt% by weight the creamer composition.

[0035] The product may additionally comprise flavours or colorants. These are used in conventional amounts which can be optimized by routine testing for any particular product formulation. Examples

[0036] The present invention is illustrated further herein by the following non- limiting examples.

Example 1.

[0037] Liquid creamers were produced as below. The process is demonstrated by process diagram (Figure 1).

[0038] A dry blend of high acyl gellan gum, carboxymethyl cellulose and lambda - carrageenan with sucrose was prepared by mixing together 5000 g of sucrose with 270 g of high acyl gellan gum, 50 g of lambda carrageenan and 100 g of cellulose compound. The dry blend was added into 50 kg of hot water (~ 70°C) under high agitation. 400 g of di- potassium phosphate was then added to the tank under continuous agitation. [0039] Next, a dry blend of other powder ingredients was prepared by mixing together 900 g of sodium caseinate, and 350 g of flavours. The dry blend was added to the tank of hot water with above stabilizers under high agitation. After ~10 minutes of mixing, emulsifiers (1 10 g of monoglycerides and diglycerides and 325 g of tartaric acid esters of monoglycerides) were added into the tank under continuous high agitation. Further, 8 kg of oil was added under high agitation, followed by 25 kg of sucrose. Additional water was added to adjust the total product amount to 100 kg.

[0040] The mixture was preheated and homogenized at 175/35 bar pressure 80°C.

[0041] The mixture was further heated and UHT treated for 5 sec at 143 °C.

[0042] The mixture was cooled to 80°C and homogenized at 175/35 bar at this temperature and further cooled below 20°C.

[0043] The liquid creamer was aseptically filled into bottles. The resultant liquid creamer can be aseptically filled in any aseptic containers such as, for example, jars, jugs or pouches. The liquid creamer was stored 2 month at 38 °C, 4 months at 30 °C and 9 months at room and refrigeration temperatures.

[0044] The physico-chemical stability and sensory of creamer and coffee beverages with added liquid creamer were judged by trained panelists. No phase separation (creaming, de-oiling, marbling, etc), gelation, and practically no viscosity changes were found during the storage.

[0045] It was surprisingly found that the liquid creamer has good appearance, mouth-feel, smooth texture and a good flavour without off-taste. In addition, the creamer showed high whitening capacity when added to a coffee.

Example 2

[0046] A liquid creamer was prepared as in Example 1 but using 300 g of high acyl gellan gum. The physico-chemical stability and sensory of liquid creamer and coffee beverages with added liquid creamer were judged by trained panelists. After 2-months storage at 30 °C, the sensory evaluation showed severe gelation in the bottle. Example 3 [0047] A liquid creamer was prepared as in Example 1 but using 210 g of high acyl gellan gum. The physico-chemical stability and sensory of liquid creamer and coffee beverages with added liquid creamer were judged by trained panelists. After 2-months storage at 30 °C, the sensory evaluation showed unacceptable phase separation (syneresis, creaming).

Example 4

[0048] A liquid creamer was prepared as in Example 1 but using 10 g of lambda- carrageenan. The physico-chemical stability and sensory of liquid creamer and coffee beverages with added liquid creamer were judged by trained panelists. After 2-months storage at 30 °C, the sensory evaluation showed unacceptable phase separation (syneresis, creaming).

Example 5

[0049] A liquid creamer was prepared as in Example 1 but using 120 g of lambda- carrageenan. The physico-chemical stability and sensory of liquid creamer and coffee beverages with added liquid creamer were judged by trained panelists. After 2-months storage at 30 °C, the sensory evaluation showed severe gelation in the bottle. Example 6

[0050] A liquid creamer was prepared as in Example 1 but using 150 g of carboxymethyl cellulose. The physico-chemical stability and sensory of liquid creamer and coffee beverages with added liquid creamer were judged by trained panelists. After 2- months storage at 30 °C, the sensory evaluation showed severe gelation in the bottle.

Example 7

A liquid creamer was prepared as in Example 1 but using 20 g of carboxymethyl cellulose. The physico-chemical stability and sensory of liquid creamer and coffee beverages with added liquid creamer were judged by trained panelists. After 2-months storage at 30 °C, the sensory evaluation showed unacceptable phase separation (syneresis, creaming) and too thin texture/mouthfee 1. Example 8

A liquid creamer was prepared as in Example 1 but using 1000 g of sodium caseinate. The physico-chemical stability and sensory of liquid creamer and coffee beverages with added liquid creamer were judged by trained panelists. After 7-months storage at 20 °C, the sensory evaluation showed that the liquid creamer has good appearance, mouth-feel, smooth texture and a good flavour without off-taste. In addition, the creamer showed high whitening capacity when added to a coffee.

Example 9

[0051] A liquid creamer was prepared as in Example 1 but using 700 g of sodium caseinate. The physico-chemical stability and sensory of liquid creamer and coffee beverages with added liquid creamer were judged by trained panelists. After 3-months storage at 30 °C, the sensory evaluation showed unacceptable phase separation (syneresis, creaming).

Example 10

[0052] A liquid creamer was prepared as in Example 1 but using 1.6 kg of sodium caseinate. The physico-chemical stability and sensory of liquid creamer and coffee beverages with added liquid creamer were judged by trained panelists. After 3-months storage at 30 °C, the visual evaluation showed formation of white specks.

Example 1 1

[0053] A liquid creamer was prepared as in Example 1 but using 120 g of monoglycerides and diglycerides. The physico-chemical stability and sensory of liquid creamer and coffee beverages with added liquid creamer were judged by trained panelists. After 7-months storage at 20°C, the sensory evaluation that the liquid creamer has good appearance, mouth-feel, smooth texture and a good flavour without off-taste. In addition, the creamer showed high whitening capacity when added to a coffee. Example 12

[0054] A liquid creamer was prepared as in Example 1 but using 50 g of monoglycerides and diglycerides. The physico-chemical stability and sensory of liquid creamer and coffee beverages with added liquid creamer were judged by trained panelists. After 7-months storage at 20°C, the sensory evaluation showed fat separation in the bottle.

Example 13

[0054] A liquid creamer was prepared as in Example 1 but using 150 g of monlycerides and diglycerides. The physico-chemical stability and sensory of liquid creamer and coffee beverages with added liquid creamer were judged by trained panelists. After 7-months storage at 20 °C, the sensory evaluation showed de-oiling issues when the creamer was added to coffee.

Example 14

A liquid creamer was prepared as in Example 1 but using 350 g of monoglycerides and diglycerides and tartaric acid esters of monoglycerides. The physico-chemical stability and sensory of liquid creamer and coffee beverages with added liquid creamer were judged by trained panelists. After 7-months storage at 20°C, the sensory evaluation showed that the liquid creamer has good appearance, mouth-feel, smooth texture and a good flavour without "off taste. In addition, the creamer showed high whitening capacity when added to a coffee. Example 15

[0055] A liquid creamer was prepared as in Example 1 but using 250 g of monoglycerides and diglycerides and tartaric acid esters of monoglycerides. The physico- chemical stability and sensory of liquid creamer and coffee beverages with added liquid creamer were judged by trained panelists. After 7-months storage at 20°C, the sensory evaluation showed fat separation in the bottle.

Example 16

[0054] A liquid creamer was prepared as in Example 1 but using 400 g of monoglycerides and diglycerides and tartaric acid esters of monoglycerides. The physico-chemical stability and sensory of liquid creamer and coffee beverages with added liquid creamer were judged by trained panelists. After 7-months storage at 20°C, the sensory evaluation showed de- oiling issues when the creamer was added to coffee. Example 17

A liquid creamer was prepared as in Example 1 but using 9 kg of high oleic oil. The physico- chemical stability and sensory of liquid creamer and coffee beverages with added liquid creamer were judged by trained panelists. After 7-months storage at 20°C, the sensory evaluation showed that the liquid creamer has good appearance, mouth-feel, smooth texture and a good flavor without off-taste. In addition, the creamer showed high whitening capacity when added to a coffee. The mean d[4,3] particle size of oil-in-water emulsion was 0.25 microns and d(0.9) was 0.45 microns.

Example 18

A liquid creamer was prepared as in Example 1 but using 5 kg of high oleic oil. The physico- chemical stability and sensory of liquid creamer and coffee beverages with added liquid creamer were judged by trained panelists. The sensory evaluation showed watery texture as well as low whitening capacity of coffee with added creamer.

Example 19

[0054] A liquid creamer was prepared as in Example 1 but using 12 kg of high oleic oil. The physico-chemical stability and sensory of liquid creamer and coffee beverages with added liquid creamer were judged by trained panelists. After 7-months storage at 20 °C, the sensory evaluation showed creamer phase separation (creaming). The mean D[4,3] particle size of oil-in-water emulsion was 0.4 microns and d(0.9) was 0.6 microns.

Example 20

[0056] CML was produced (see attached process diagram) using different high acyl gellan gum concentration and constant level of lambda-carrageenan (0.05 w/w%) and carboxymethyl cellulose (0.05 w/w%). Table 1. Effect of high acyl gellan gum concentration on product physical stability and texture/mouthfeel

[0057] Creamers with high acyl gellan gum concentration below 0.23 leads to phase separation and creamers with high acyl gellan gum concentration above 0.28 leads to gelation.

Example 21.

[0058] CML was produced (see attached process diagram) using different lambda- carrageenan concentration and constant level of high acyl gellan gum (0.25 w/w%) and carboxymethyl cellulose (0.05 w/w%).

Table 2. Effect of lambda-carrageenan concentration on product physical stability and texture/mouthfeel

Texture/mouthfeel Too thin Good Good Very good Gummy

mouthfeel

Example 22.

[0059] CML was produced (see attached process diagram) using different carboxymethyl cellulose concentration and constant level of high acyl gellan gum (0.25 w/w%) and lambda-carrageenan (0.05 w/w%).

Table 3. Effect of carboxymethyl cellulose concentration on product physical stability and texture/mouthfeel