阅读说明：本技术 具有改善的质地/口感的奶精及其制备方法 (Creamers with improved texture/mouthfeel and methods of making the same ) 是由 J-T·R·弗 A·A·谢尔 于 2018-06-20 设计创作，主要内容包括：本发明涉及饮料产品,具体地涉及具有与甜炼乳或酸奶样类似的质地的液体非乳品奶精组合物。所述组合物包含10重量/重量％至16重量/重量％范围内的油；1.5重量/重量％至2.2重量/重量％范围内的酪蛋白酸盐；0.13重量/重量％至0.3重量/重量％范围内的甘油单酯/甘油二酯；0.4重量/重量％至0.8重量/重量％范围内的单甘油的酒石酸酯；0.06重量/重量％至0.09重量/重量％范围内的κ-角叉菜胶；0.05重量/重量％至0.11重量/重量％范围内的ι-角叉菜胶；和0.1重量/重量％至0.4重量/重量％范围内的瓜耳胶。(The present invention relates to beverage products, in particular to liquid non-dairy creamer compositions having a texture similar to sweetened condensed milk or yoghurt-like. The composition comprises an oil in the range of 10 wt/wt% to 16 wt/wt%; caseinate in the range of 1.5 to 2.2 wt/wt%; a monoglyceride/diglyceride in a range of 0.13 to 0.3 wt/wt%; a tartrate ester of monoglycerol in the range of 0.4% to 0.8% w/w; kappa-carrageenan in a range of 0.06 wt/wt% to 0.09 wt/wt%; iota carrageenan in a range from 0.05 to 0.11 weight/weight%; and guar gum in a range of 0.1 wt/wt% to 0.4 wt/wt%.)

1. A liquid non-dairy creamer composition, the liquid non-dairy creamer composition comprising:

an oil in the range of 10 wt/wt% to 16 wt/wt%;

caseinate in the range of 1.5 to 2.2 wt/wt%;

a monoglyceride/diglyceride in a range of 0.13 to 0.3 wt/wt%;

a tartrate ester of monoglycerol in the range of 0.4% to 0.8% w/w;

kappa-carrageenan in a range of 0.06 wt/wt% to 0.09 wt/wt%;

iota carrageenan in a range from 0.05 to 0.11 weight/weight%; and

guar gum in the range of 0.1 wt/wt% to 0.4 wt/wt%.

2. The creamer of claim 1, which is an Extended Shelf Life (ESL) or sterile, storage-stable liquid creamer having a sweetened condensed-milk-like texture.

3. The creamer of claim 1, which is an ESL having a yoghurt-like texture or a sterile, storage-stable liquid creamer.

4. The creamer of claim 3 further comprising calcium lactate in a range of 0.1 to 0.3 wt/wt%.

5. The creamer of claim 1 wherein the oil is a high oleic oil comprising a vegetable oil selected from the group consisting of: high oleic canola oil, high oleic soybean oil, high oleic sunflower oil, high oleic safflower oil, or combinations thereof.

6. The creamer of claim 1, wherein the caseinate is sodium caseinate, calcium caseinate, or a combination thereof.

7. The creamer of claim 1 further comprising sugar in the range of 0 to 40 wt/wt% of the creamer, the sugar comprising sucrose, lactose, glucose, fructose, sweeteners, and/or combinations.

8. The creamer of claim 1, further comprising a buffering agent comprising dipotassium hydrogen phosphate, potassium citrate, sodium bicarbonate, or a combination thereof.

9. Beverage comprising the creamer of any of the preceding claims.

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

11. A method of making the creamer of claim 1, the method comprising:

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

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

(iii) homogenizing the composition at a temperature in the range of 70 ℃ to 85 ℃;

(iv) sterilizing the composition using Ultra High Temperature (UHT) treatment at 138 ℃ to 147 ℃;

(v) homogenizing the composition at a temperature in the range of 70 ℃ to 85 ℃;

and

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

Technical Field

The present invention relates to a coffee creamer and a method of producing the same. More particularly, the present disclosure relates to creamers having improved texture/mouthfeel.

Background

Creamers are widely used as whitening agents for hot and cold beverages such as, for example, coffee, cocoa, tea, and the like. They are often used to replace milk and/or dairy creams. Creamers can add a variety of different flavors and provide mouthfeel, body, and a smoother texture. The creamer can be in liquid or powder form. Liquid creamers can be expected to be stored at ambient temperature or under refrigeration and should be stable during storage without phase separation, creaming, gelling, and sedimentation. The creamer should also maintain a constant viscosity over time. When added to cold or hot beverages such as coffee or tea, the creamer should dissolve rapidly, provide good whitening capacity, and remain stable without flocculation and/or sedimentation while providing excellent taste and mouthfeel. Mouthfeel (also known as body, texture or creaminess) is typically provided by the oil emulsion present in the creamer.

It is therefore crucial not only to enhance the texture/mouthfeel of coffee with creamer, but also to keep the stable liquid coffee creamer as is, without affecting the stability of the creamer over shelf life (shelf life of at least 6 months at refrigerated and ambient temperature for sterile products).

All previous attempts to increase the texture/mouthfeel of liquid creamers have had the following disadvantages:

high viscosity of the liquid creamer results in poor pouring ability from the bottle

Dripping back into the liquid flow during pouring

Phase separation (gelling, slurry formation) during shelf life

The present invention relates to a stabilizing system and composition for a shelf-stable, non-dairy aseptically packaged liquid creamer, and to a method of making the same.

Disclosure of Invention

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

In one embodiment, the creamer of the invention is an Extended Shelf Life (ESL) liquid creamer having a yoghurt-like texture or sweetened condensed milk-like texture, which is formed by the interaction of oil, protein, carbohydrate and optionally sweeteners, flavours, and is stabilized by using a complex system containing a combination of hydrocolloids and emulsifiers.

In another embodiment, the creamer of the invention is a sterile, storage stable liquid creamer having a yoghurt-like texture or sweetened condensed milk-like texture, formed by the interaction of oil, protein, carbohydrate and optionally sweeteners, flavours, and stabilized by using a complex system containing a combination of hydrocolloids and emulsifiers.

In a first aspect, the present invention relates to a composition comprising an oil in the range of from 10 to 16 wt/wt%; caseinate in the range of 1.5 to 2.2 wt/wt%; a monoglyceride/diglyceride in a range of 0.13 to 0.3 wt/wt%; a tartrate ester of monoglycerol in the range of 0.4% to 0.8% w/w; kappa-carrageenan in a range of 0.06 wt/wt% to 0.09 wt/wt%; iota carrageenan in a range from 0.05 to 0.11 weight/weight%; and guar gum in a range of 0.1 wt/wt% to 0.4 wt/wt%.

In one aspect, the invention relates to a creamer having a yoghurt-like texture comprising calcium lactate in the range of 0.1 wt/wt% to 0.3 wt/wt%.

In one embodiment, the sterile creamer is storage stable for at least 6 months at 20 ℃, 3 months at 30 ℃, and 1 month at 38 ℃.

The creamer can be readily dispersed in coffee, is stable in hot and cold acidic environments, and is free of flocculation, demulsification, deoiling, flocculation and sedimentation. Creamer, when added to coffee or tea or other liquid products, provides improved mouthfeel, body, smooth texture, and good flavor (no off-flavors during storage time).

Although the present invention discloses coffee creamers, the use of creamers, but is not limited to coffee only applications. For example, creamers can also be used for other beverages such as tea or cocoa, or with cereals or berries, in many cooking applications creamers can also be used for soups and the like.

The products of the invention have excellent organoleptic properties, in particular in terms of texture and mouthfeel, even when very low levels of fat are used. Furthermore, the products of the invention show good stability during the shelf life of the product.

Another aspect of the invention relates to a method of making a creamer, the method comprising: (i) dissolving the ingredients other than oil as defined above in hot water under high shear mixing; (ii) (ii) adding oil to the mixture of step (i) under high shear mixing; (iii) homogenizing the composition at a temperature in the range of from 70 ℃ to 85 ℃; (iv) sterilizing the composition using Ultra High Temperature (UHT) treatment at 138 ℃ to 147 ℃; (v) homogenizing the composition at a temperature in the range of from 70 ℃ to 85 ℃; and (vi) cooling and filling the creamer under aseptic conditions.

Detailed Description

In the following description, the% values are weight/weight% unless otherwise indicated.

Advantageously and unexpectedly, it was found that the unique combination of ingredients of the hydrocolloid structuring/stabilizing system improves the texture/mouthfeel of the beverage and provides a pleasant smooth creamy taste when the creamer is added to coffee.

Furthermore, the creamer also has good physicochemical stability during shelf life. The novel aqueous colloidal structuring/stabilizing system comprises kappa-carrageenan in the range of 0.06 wt/wt% to 0.09 wt/wt%; iota carrageenan in a range from 0.05 to 0.11 weight/weight%; and guar gum in a range of 0.1 wt/wt% to 0.4 wt/wt%. Use of a hydrocolloid outside the above range results in gelation or phase separation (e.g., slurry, creaming). Examples within and outside of this range are provided below.

In one embodiment of the invention, the creamer comprises a high oleic oil in the range of 10 to 16 wt/wt% of the creamer composition.

For optimal mouthfeel and physicochemical properties, and when added to hot coffee, the creamer composition comprises between about 10 and 16% w/w oil of the creamer. Preferably, the oil comprises a vegetable oil selected from the group consisting of: high oleic canola oil, high oleic soybean oil, high oleic sunflower oil, high oleic safflower oil, or combinations thereof.

In one embodiment of the invention, the creamer comprises caseinate in the range of 1.5 wt/wt% to 2.2 wt/wt% of the creamer.

In another embodiment of the invention, a creamer comprises:

a sugar in a range of 0 wt/wt% to 40 wt/wt% of the creamer, the sugar comprising sucrose, lactose, glucose, fructose, a sweetener, and/or a combination.

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

The term "sweetener" is another type of sugar that includes other nutritive and non-nutritive sweeteners of plant origin, as well as chemically synthesized non-nutritive high intensity sweeteners.

Liquid beverage compositions and products

The beverage composition according to the invention comprises a creamer as described in the invention and may be any beverage composition such as, for example, a beverage, e.g. a coffee beverage, a cocoa or chocolate beverage, a malt beverage, a fruit or juice beverage, a carbonated beverage, a soft drink or a milk-containing beverage; performance nutritional products, powders or ready-to-drink beverages; a medical nutrition product; dairy products, such as milk drinks, yogurt or other fermented dairy products; products for improving mental capacity or preventing mental retardation; or a product for improving skin.

Beverage or beverage composition

The beverage according to the invention comprises a creamer according to the invention and may be in the form of a liquid or liquid concentrate, for example mixed with a suitable liquid, such as water or milk, before consumption, or may be a ready-to-drink beverage. By "ready-to-drink beverage" is meant a beverage in liquid form that can be drunk without the addition of additional liquid. The beverage according to the invention may comprise any other suitable ingredient known in the art for producing beverages, such as, for example, sweeteners, e.g. sugars, such as invert sugar, sucrose, fructose, glucose or any mixture thereof, natural sweeteners or artificial sweeteners; aromas and flavors, such as fruit, cola, coffee or tea aromas and/or flavors; fruit or vegetable juice or puree; milk; a stabilizer; an emulsifier; natural pigments or artificial pigments; a preservative; antioxidants, such as ascorbic acid; and so on.

If the beverage is a liquid concentrate or a ready-to-use or ready-to-drink beverage, it may be subjected to a heat treatment to extend shelf life or the product, for example by retorting, UHT (ultra high temperature) treatment, HTST (high temperature short time) pasteurization, batch pasteurization or hot filling.

According to a particular embodiment, the pH is controlled by the presence of a buffer. The buffer comprises disodium phosphate, dipotassium phosphate, sodium bicarbonate or potassium bicarbonate or a combination thereof.

The product may therefore comprise a stabilizer system. By "stabilizer system" is understood a mixture of ingredients that contribute to the stability of the beverage product in terms of shelf life, overall textural characteristics, and the like. Thus, the stabilizer system may comprise any ingredient that is of physical and functional importance to the beverage. The stabilizer system which can be used in the products according to the invention preferably comprises at least one emulsifier. In one embodiment, the emulsifier is a mixture of mono-and diglycerides in the range of 0.13 to 0.3 w/w% and tartaric acid esters of monoglycerides in the range of 0.4 to 0.8 w/w%.

According to another embodiment, the stabilizer system used in the product of the invention comprises at least one non-natural emulsifier. Any food grade emulsifier commonly used in beverages can be used. Suitable emulsifiers include sugar esters, monoglycerides, diglycerides, esters of mono-and diglycerides, lecithin, lysolecithin, polysorbates, sodium stearoyl lactylate, and mixtures thereof.

The product may also contain flavouring or colouring agents. They are used in conventional amounts and can be optimized by routine testing of any particular product formulation.