阅读说明：本技术 液体奶精 (Liquid creamer ) 是由 J-T·R·弗 G·D·C·阿尔达佩法里亚斯 P·拉米雷斯帕文 A·A·谢尔 于 2019-11-07 设计创作，主要内容包括：本发明涉及用于食物产品诸如咖啡和茶的奶精。具体地讲,本发明涉及液体奶精,该液体奶精包含酪蛋白基蛋白质、磷脂、果胶、钙、碳酸氢盐、柠檬酸盐和油。本发明的另外方面为包含液体奶精的饮料以及用于制备液体奶精的方法。(The present invention relates to creamers for food products such as coffee and tea. In particular, the present invention relates to a liquid creamer comprising casein based protein, phospholipids, pectin, calcium, bicarbonate, citrate and oil. Further aspects of the invention are a beverage comprising a liquid creamer and a method for preparing a liquid creamer.)

1. Liquid creamer comprising casein based protein, phospholipids, pectin, calcium, bicarbonate, citrate and oil, wherein

The casein based protein is present at a level of between 0.45% and 1.55%,

the phospholipids are present at a level of between 0.1% and 0.7%,

the pectin is present at a level between 0.05% and 0.2%,

the calcium is present at a level of between 0.025% and 0.075%,

the bicarbonate is present at a level of between 0.07% and 0.15%,

the citrate is present at a level of between 0.12% and 0.24%, and

the oil is present at a level between 6% and 16%;

all percentages are by weight of the liquid creamer.

2. The liquid creamer of claim 1, wherein the casein based protein is selected from caseinate, micellar casein, and combinations of these.

3. The liquid creamer of claim 1 or claim 2 containing less than 0.001% by weight of monoacylglycerols, diacylglycerols, and diacetyltartaric acid monoglycerides.

4. The liquid creamer of any of claims 1-3 containing less than 0.001 weight percent phosphate.

5. Liquid creamer according to any of claims 1 to 4 containing less than 0.001 wt.% of polysaccharides other than pectin.

6. The liquid creamer of any of claims 1 to 5 wherein the pectin is a low methoxyl pectin.

7. The liquid creamer of any of claims 1 to 6, wherein the phospholipids are contained within sunflower lecithin or rapeseed lecithin.

8. The liquid creamer of any of claims 1 to 7, wherein the oil is selected from coconut oil, high oleic canola oil, high oleic sunflower oil, high oleic soybean oil, high oleic safflower oil, and combinations of these.

9. The liquid creamer of any of claims 1 to 8 comprising a sweetener selected from the group consisting of sucrose, fructose, glucose, allulose, sorbitol, maltitol, erythritol, mogroside, steviol glycosides, and combinations of these.

10. The liquid creamer of any of claims 1 to 9, wherein the creamer is free of added solid particulate whitening agent.

11. The liquid creamer of any one of claims 1 to 10, wherein the creamer is a shelf-stable liquid creamer.

12. A beverage comprising the liquid creamer of any of claims 1-11.

13. The beverage of claim 12, which is a ready-to-drink coffee beverage.

14. A method of making the liquid creamer of any of claims 1-11, comprising:

dissolving the ingredients as defined in claim 1 in hot water under stirring;

sterilizing the composition using Ultra High Temperature (UHT) treatment;

homogenizing the composition;

wherein the homogenization is performed before UHT treatment, after UHT treatment, or both before and after UHT treatment.

15. The method of claim 14, wherein the liquid creamer is aseptically filled into containers, which are then aseptically sealed.

Technical Field

The present invention relates to creamers for food products such as coffee and tea. In particular, the present invention relates to a liquid creamer comprising casein based protein, phospholipids, pectin, calcium, bicarbonate, citrate and oil. Further aspects of the invention are a beverage comprising a liquid creamer and a method for preparing a liquid creamer.

Background

Creamers are widely used as whiteners for hot and cold beverages such as coffee, cocoa, malt beverages and tea. They are often used to replace milk and/or dairy creams. Creamers can incorporate a variety of different flavors and provide mouthfeel, whitening, body, and smooth 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, sedimentation or development of undesirable flavors. The liquid creamer should also maintain a constant viscosity over time. When added to cold or hot beverages, the liquid creamers should disperse quickly, provide good whitening capacity, and remain stable without feathering and/or sedimentation while providing excellent taste and mouthfeel.

More and more consumers are concerned with synthetic or artificial additives in food products. Thus, there is a need for commercially available liquid creamers that do not contain synthetic ingredients or ingredients that may be considered synthetic by the consumer. Many consumers prefer not to consume products containing synthetic emulsifiers or phosphate buffers. However, these substances are often required to ensure the physical stability of the liquid creamer during the shelf life of the product and after pouring into coffee. In addition, they also need to achieve the desired whitening and texture/mouthfeel effects in coffee.

Many liquid creamers undergo physical separation in low pH and high mineral content beverages, especially when added to high temperature beverages. Physical separation is commonly referred to as flocculation, coagulation, caking, aggregation or sedimentation. This phenomenon involves firstly the discharge of emulsion droplets and then the aggregation of the droplets. There is a need to provide a liquid creamer that has a list of ingredients that are appealing to consumers and that remains stable during shelf life and provides good organoleptic properties without any physical instability when added to a beverage. Furthermore, liquid creamers must perform well when added to beverages brewed by consumers using water having a wide range of different hardness levels (e.g., water having different levels of dissolved calcium and magnesium).

Any reference in this specification to prior art documents is not to be taken as an admission that such prior art is widely known or forms part of the common general knowledge in the field. As used in this specification, the terms "comprises," "comprising," and the like, are not to be construed in an exclusive or exhaustive sense. In other words, these words are intended to mean "including, but not limited to".

Disclosure of Invention

It is an object of the present invention to improve the state of the art and to provide an improved solution that overcomes at least some of the inconveniences described above or at least to provide a useful alternative. The object of the invention is achieved by the subject matter of the independent claims. The dependent claims further develop the idea of the invention.

Accordingly, the present invention provides in a first aspect a liquid creamer comprising casein based protein, phospholipids, pectin, calcium, bicarbonate, citrate and oil, wherein the casein based protein is present at a level of between 0.45% and 1.55%, the phospholipids are present at a level of between 0.1% and 0.7%, the pectin is present at a level of between 0.05% and 0.2%, the calcium is present at a level of between 0.025% and 0.075%, the bicarbonate is present at a level of between 0.07% and 0.15%, the citrate is present at a level of between 0.12% and 0.24% and the oil is present at a level of between 6% and 16%; all percentages are by weight of the liquid creamer.

In a second aspect, the present invention provides a beverage comprising the liquid creamer of the invention. A third aspect of the invention relates to a method of making the liquid creamer of the invention, the method comprising: dissolving the ingredients as defined in claim 1 in hot water under stirring; sterilizing the composition using Ultra High Temperature (UHT) treatment; homogenizing the composition; wherein the homogenization is performed before UHT treatment, after UHT treatment, or both before and after UHT treatment.

The inventors have surprisingly found that the combination of a phospholipid (e.g. in the form of a vegetable lecithin) with pectin together with calcium in a specific concentration range and with bicarbonate and citrate as a buffer provides a liquid creamer with good shelf-life stability resulting in a stable oil-in-water emulsion with good whitening capacity over a shelf-life of months. Furthermore, the liquid creamer composition does not impair texture and whitening ability when added to hot coffee. Similar creamer characteristics were found when added to hot tea. Furthermore, whitened coffee and tea do not have instability problems such as feathering and/or de-oiling.

The liquid creamer composition of the invention can be used with water having a wide range of different hardness levels (e.g., water having different levels of dissolved calcium and magnesium). Casein based proteins or phospholipids alone do not provide acceptable results in liquid creamers without emulsifiers such as mono-and diglycerides or esters of these materials. Surprisingly, the combination of casein based proteins and phospholipids provides good functionality in a complex liquid creamer matrix resulting in a stable oil-in-water emulsion with good whitening capacity over a shelf life of months. In particular, it is surprising that the combination of pectin and phospholipids provides good functionality in a liquid creamer comprising caseinate resulting in a good tasting stable oil-in-water emulsion with good whitening capacity over a shelf life of months, e.g. without the need for low molecular weight emulsifiers. The combination of casein based protein, phospholipids and pectin is further enhanced with a combination of bicarbonate and citrate at specific concentrations.

Drawings

Fig. 1 is a graphical representation of an evaluation of a liquid creamer varying the ratio between sodium bicarbonate and potassium citrate. Regions A-F are as discussed in example 18.

Detailed Description

Thus, the invention relates in part to a liquid creamer comprising casein-based protein, phospholipids, pectin, calcium, bicarbonate, citrate and oil, wherein the casein-based protein is present at a level of between 0.45% and 1.55% (e.g. between 0.5% and 1%), the phospholipids are present at a level of between 0.1% and 0.7% (e.g. between 0.2% and 0.5%), the pectin is present at a level of between 0.05% and 0.20% (e.g. between 0.10% and 0.15%), the calcium (e.g. calcium ions) is present at a level of between 0.025% and 0.075% (e.g. between 0.04% and 0.06%), the bicarbonate is present at a level of between 0.07% and 0.15% (e.g. between 0.08% and 0.12%), the citrate is present at a level of between 0.12% and 0.24% (e.g. 0.24%), between 0.16% and 0.20%) and the oil is present at a level of between 6% and 16% (e.g., between 6% and 12%); all percentages are by weight of the liquid creamer. The claimed level of combination of phospholipids, pectin, bicarbonate and citrate provides casein based protein (e.g. caseinate) creamer emulsion with good taste, stability and texture. Good stability can be achieved without the creamer being too thick to pour easily or forming a gel.

Liquid creamers are used as whiteners and texture/mouthfeel modifiers to enhance hot and cold beverages, such as tea, coffee, cocoa, and malt beverages, but can also be used in other food applications, such as soups. They are available in a range of flavors to supplement the beverages to which they are added, and also to facilitate those who do not have a ready-to-use fresh milk supply or choose not to drink the milk.

In the context of the present invention casein based proteins refer to materials mainly composed of casein. In one embodiment, the casein-based protein is selected from the group consisting of caseinate, micellar casein, and combinations of these. The casein-based protein may be caseinate. The caseinate may for example be sodium caseinate, potassium caseinate, or calcium caseinate. The liquid creamer of the invention may be free of proteins other than casein based proteins, for example, it may be free of almond and coconut proteins.

The phospholipids according to the invention may be comprised in vegetable lecithins, for example they may be comprised in lecithins selected from the group consisting of: soybean, sunflower, rapeseed (e.g., canola), cottonseed, oat, and combinations thereof. For example, the phospholipid may be contained in a lecithin selected from the group consisting of: sunflower, rapeseed (e.g., canola), cottonseed, oat, and combinations of these. In one embodiment, the phospholipid is contained within sunflower lecithin or rapeseed (e.g., canola) lecithin. The phospholipid may be contained within lecithin, which is derived from a source that has not been genetically modified. The phospholipid may be contained within de-oiled lecithin, for example powdered de-oiled lecithin having a phospholipid content of greater than 95 wt%. Phospholipids may be included in fluid lecithins, for example lecithins comprising between 50 and 75 wt.% phospholipids together with triglycerides and lesser amounts of other substances. The phospholipid may be contained within fractionated lecithin. The phospholipid according to the invention may not be a milk phospholipid, e.g. the phospholipid according to the invention may not be a phosphatidylethanolamine, a phosphatidylcholine or a sphingomyelin.

One embodiment of the invention provides a liquid creamer comprising caseinate, vegetable lecithin, pectin, calcium, bicarbonate, citrate and oil, wherein the caseinate is present at a level between 0.45% and 1.55%, the vegetable lecithin is present at a level providing between 0.1% and 0.7% phospholipids, the pectin is present at a level between 0.05% and 0.2%, the calcium is present at a level between 0.025% and 0.075%, the bicarbonate is present at a level between 0.07% and 0.15%, the citrate is present at a level between 0.12% and 0.24%, and the oil is present at a level between 6% and 16%; all percentages are by weight of the liquid creamer.

Advantageously, the liquid creamers of the present invention are stable without the need for emulsifiers, which the consumer may feel bad. For example, it may be stable during storage for at least 6 months at refrigerated and ambient temperatures. For example, it may be stable when added to cold or hot coffee or tea. In one embodiment, the liquid creamer contains less than 0.001% by weight of Monoacylglycerols (MAG), Diacylglycerols (DAG), and diacetyltartaric acid monoglycerides (DATEM). For example, the liquid creamer can contain less than 0.0001 wt% MAG, DAG, and DATEM. The liquid creamers of the present invention may be free of added MAG, DAG and DATEM. The term "free of additives" means that the creamer composition does not contain any MAG, DAG or DATEM added as such, or in an amount sufficient to substantially affect the stability of the creamer emulsion. Creamers without added MAG, DAG and DATEM may contain traces of these emulsifiers which do not substantially affect the stability of the emulsion, but are present, for example, as trace impurities of one or more components of the liquid creamer. For example, vegetable oils may naturally contain small amounts of monoacylglycerols and diacylglycerols. The liquid creamers of the present invention may be free of MAG, DAG and DATEM. Monoacylglycerols are also known as monoglycerides, and diacylglycerols are also known as diglycerides.

In one embodiment, the liquid creamer contains less than 0.001 wt.% (e.g., less than 0.0001 wt.%) of low molecular weight emulsifiers other than those naturally contained within lecithin, such as phospholipids and glycolipids. For example, the liquid creamer can contain less than 0.001 wt% (e.g., less than 0.0001 wt%) of a synthetic low molecular weight emulsifier. In the context of the present invention, the term low molecular mass emulsifier refers to an emulsifier having a molecular mass of less than 1500 daltons. Casein based proteins according to the invention are not low molecular mass emulsifiers. The liquid creamers of the present invention may be free of added low molecular weight emulsifiers other than those naturally contained within lecithin (such as phospholipids and glycolipids), for example the liquid creamers of the present invention may be free of low molecular weight emulsifiers other than those naturally contained within lecithin (such as phospholipids and glycolipids). The term "naturally contained within lecithin" means the substance present in lecithin and the natural material from which it is extracted. The liquid creamer of the invention may be free of added synthetic low molecular mass emulsifiers, for example the liquid creamer of the invention may be free of synthetic low molecular mass emulsifiers. Low molecular mass emulsifiers include, but are not limited to, monoacylglycerols, diacylglycerols, diacetyl tartaric acid monoglyceride, acetylated monoglycerides, sorbitan trioleate, glycerol dioleate, sorbitan tristearate, propylene glycol monostearate, glycerol monooleate and monostearate, sorbitan monooleate, propylene glycol monolaurate, sorbitan monostearate, sodium stearoyl lactylate, calcium stearoyl lactylate, glycerol sorbitan monopalmitate, succinic acid esters of mono-and diglycerides, lactic acid esters of mono-and diglycerides, and sucrose esters of fatty acids.

In one embodiment, the creamer composition according to the invention is free of added monoacylglycerols, diacylglycerols, diacetyltartaric acid monoglyceride, acetylated monoglycerides, sorbitan trioleate, glycerol dioleate, sorbitan tristearate, propylene glycol monostearate, glycerol monooleate and monostearate, sorbitan monooleate, propylene glycol monolaurate, sorbitan monostearate, sodium stearoyl lactylate, calcium stearoyl lactylate, glycerol sorbitan monopalmitate, succinates of mono-and diglycerides, lactates of mono-and diglycerides, and sucrose esters of fatty acids.

Advantageously, the liquid creamers of the present invention are stable without the need for pH buffering ingredients, such as phosphates, that may be perceived as unpleasant by the consumer. For example, it may be stable during storage for at least 6 months at refrigerated and ambient temperatures. For example, it may be stable when added to cold or hot coffee or tea. In one embodiment, the liquid creamer contains less than 0.001 wt% (e.g., less than 0.0001 wt%) phosphate. The liquid creamer of the invention may be free of added phosphate, for example the liquid creamer of the invention may be free of phosphate. The phosphate includes monosodium phosphate, monopotassium phosphate, disodium phosphate, dipotassium phosphate, trisodium phosphate, tripotassium phosphate, sodium hexametaphosphate, potassium hexametaphosphate, sodium tripolyphosphate, potassium tripolyphosphate, sodium pyrophosphate, potassium pyrophosphate, sodium hexametaphosphate, and potassium hexametaphosphate. In one embodiment, the creamer composition according to the invention is free of added mono-sodium phosphate, mono-potassium phosphate, di-sodium phosphate, di-potassium phosphate, tri-sodium phosphate, tri-potassium phosphate, sodium hexametaphosphate, potassium hexametaphosphate, sodium tripolyphosphate, potassium tripolyphosphate, sodium pyrophosphate, potassium pyrophosphate, sodium hexametaphosphate, and potassium hexametaphosphate.

The combination of pectin and phospholipids provides a liquid creamer that is stable without the addition of additional gums such as gum arabic and guar gum. This is advantageous because consumers desire products with a short list of ingredients. For example, the liquid creamer can be stable during storage for at least 6 months at refrigerated and ambient temperatures. For example, it may be stable when added to cold or hot coffee or tea. In one embodiment, the liquid creamer of the invention contains less than 0.001 wt.% of polysaccharides other than pectin, for example less than 0.0001 wt.% of polysaccharides other than pectin. The liquid creamer of the invention may be free of added polysaccharides other than pectin, e.g. it may be free of polysaccharides other than pectin. In the context of the present invention, the term polysaccharide refers to a sugar polymer of more than 10 monosaccharide units.

Pectin is a structural heteropolysaccharide contained in the primary cell wall of terrestrial plants. Pectin is most concentrated in citrus fruits (oranges, lemons, grapefruit) and apples. Pectin, also known as pectic polysaccharides, is a complex family of polysaccharides containing 1, 4-linked alpha-D-galactosyluronic acid residues. Three pectic polysaccharides have been isolated from primary plant cell walls: homogalacturonic acid, rhamnogalacturonan-I, and substituted galacturonic acids. Esterification of galacturonic acid residues with methanol or acetic acid is a very important structural property of pectin substances. The Degree of Methylation (DM) is defined as the percentage of carbonyl groups esterified with methanol. If more than 50% of the carboxyl groups are methylated, the pectin is referred to as high methoxyl pectin (HM) and pectin with 50% or less methylation is referred to as Low Methoxyl (LM) pectin. It has surprisingly been found that the combination of low methoxyl pectin and calcium provides a liquid creamer with a particularly good product texture/mouthfeel and shelf-life stability. In one embodiment of the invention, the pectin is a low methoxyl pectin.

The calcium of the liquid creamer according to the invention provides calcium ions to interact with pectin, in particular low methoxyl pectin. The combination of pectin (e.g., low methoxyl pectin) and calcium in the proportions of the liquid creamer of the invention produces a good mouthfeel without complete gel formation and provides emulsification. Without being bound by theory, the inventors believe that microgels are formed. In one embodiment, the calcium is added in a form selected from the group consisting of: calcium lactate, calcium chloride, calcium citrate, and combinations thereof. For example, the calcium may be added in the form of calcium lactate.

The citrate salt of the liquid creamer according to the invention may be provided in the form of a salt selected from the group consisting of potassium citrate, sodium citrate, calcium citrate, magnesium citrate, and combinations of these. The citrate salt of the liquid creamer according to the invention may be provided in the form of citric acid, for example contained in a citrus juice such as lemon juice. The bicarbonate of the liquid creamer according to the invention may be provided in the form of a salt selected from the group consisting of potassium bicarbonate, sodium bicarbonate, and combinations of these. In one embodiment, the citrate salt is provided in the form of potassium citrate and the bicarbonate salt is provided in the form of sodium bicarbonate (baking soda).

In one embodiment of the invention, the liquid creamer has a pH at 25 ℃ of between 6 and 8, for example between 6.5 and 7.5.

In one embodiment, the oil is selected from the group consisting of coconut oil, high oleic canola oil, high oleic soybean oil, high oleic sunflower oil, high oleic safflower oil, and combinations of these. For example, the oil may be selected from coconut oil, high oleic canola oil, high oleic sunflower oil, high oleic safflower oil, and combinations of these. The oil of the liquid creamer according to the invention may have a solid fat content of less than 1% at 4 ℃. This provides good stability of the creamer emulsion at temperatures such as may be encountered in a refrigerator, as the solidification of the oil may cause precipitation. The solid fat content can be measured by pulsed NMR, for example according to IUPAC method 2.150(a) (method without special thermal pretreatment) [ International Union of Pure and Applied Chemistry, Standard Methods for the Analysis of Oils, Fats and deviations, 7 th revised and supplemented edition (1987) ]. The oil according to the invention may be selected from canola oil, soybean oil, sunflower oil, safflower oil, algal oil, and fractions and combinations of these. High oleic oils provide health benefits due to their high content of monounsaturated fats and have good stability. The oil according to the present invention may be selected from the group consisting of high oleic canola oil, high oleic soybean oil, high oleic sunflower oil, high oleic safflower oil, high oleic algal oil, and combinations of these.

The liquid creamers of the present invention may include a sweetener, such as a sweetener found in nature. In one embodiment, the liquid creamer comprises a sweetener selected from the group consisting of sucrose, fructose, glucose, hydrolyzed starch syrup (e.g., Dextrose Equivalent (DE) value between 40 and 100), allulose, sorbitol, maltitol, erythritol, mogroside, steviol glycosides, and combinations of these. For example, the liquid creamer can include a sweetener selected from the group consisting of sucrose, fructose, glucose, allulose, sorbitol, maltitol, erythritol, mogroside, steviol glycosides, and combinations of these. The sucrose may be in the form of cane sugar, beet sugar or molasses; for example, the sweetener according to the invention may be cane sugar, beet sugar or molasses. Fructose, glucose or sucrose may be included in the agave syrup and thus the sweetener according to the invention may be agave syrup. Fructose and glucose are components of honey and thus the sweetener according to the invention may be honey. Sorbitol, maltitol and erythritol are present in fruits or can be made from natural raw materials by enzymatic reactions. Mogrosides are present in the monk fruit (fruit of luo han guo). Thus, the sweetener according to the invention may be monk fruit. Steviol glycosides are present in the leaves of Stevia rebaudiana (Stevia rebaudiana). Thus, the sweetener according to the invention may be stevia or a stevia extract.

In one embodiment, the liquid creamer comprises between 20 and 50 wt.% sugar, e.g. having ten or less monosaccharide units, such as maltodextrin, sucrose, lactose, fructose and glucose. For example, the creamer can comprise between 20% and 50% sucrose by weight. In one embodiment, the liquid creamer does not contain sucrose.

In one embodiment, the liquid creamer is free of added solid particulate whitening agent, e.g., the liquid creamer is free of solid particulate whitening agent. The oil droplets of the liquid creamer emulsion interact with the light falling on the creamer, causing the creamer to appear white. Advantageously, the liquid creamers of the present invention provide an emulsion that appears white and retains its whiteness upon storage without the addition of solid particulate whitening agents. Emulsions that separate, emulsify (droplets rise to the top) or have coalesced droplets lose their white appearance, but the combination of phospholipids, pectin, calcium, bicarbonate and citrate at the claimed levels provides an emulsion with good stability, maintaining its white appearance. Solid particulate whitening agents such as titanium dioxide provide excellent whitening capacity, but are avoided by some consumers who believe the material to be synthetic.

The liquid creamers of the present invention have good stability, for example they may have a shelf life of at least 6 months at 4 ℃, 20 ℃ or 30 ℃. In one embodiment, the liquid creamer is a shelf-stable liquid creamer, e.g., which may have a shelf life of at least 6 months at 20 ℃. Advantageously, the liquid creamers of the present invention are stable without the need for refrigeration. It is also advantageous that the composition of the liquid creamer is capable of withstanding the heat treatment required to kill or reduce spoilage organisms. In one embodiment, the liquid creamer can be an aseptically filled creamer.

One aspect of the invention provides a beverage, for example, a coffee beverage, a tea beverage, a cocoa or chocolate beverage, or a malt beverage, comprising the liquid creamer of the invention. In one embodiment, the beverage is 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. For example, the beverage of the present invention can be a beverage comprising water, beverage forming components, and a sufficient amount of the liquid creamer of the present invention to provide whitening, good texture, and mouthfeel.

One aspect of the present invention provides a method of making the liquid creamer of the invention, the method comprising: dissolving the ingredients as defined in claim 1 in hot water under stirring; sterilizing the composition using Ultra High Temperature (UHT) treatment; homogenizing the composition; wherein the homogenization is performed before UHT treatment, after UHT treatment, or both before and after UHT treatment. The UHT treatment can be, for example, a treatment carried out between 130 ℃ and 150 ℃ for between 3 seconds and 12 seconds. In one embodiment, the liquid creamer can be aseptically filled into containers, which are then aseptically sealed. The liquid creamer can be cooled prior to filling into the container. For example, aseptic filling may be carried out at 0.5-10 ℃.

Those skilled in the art will appreciate that they may freely combine all of the features of the invention disclosed herein. In particular, features described for the product of the invention may be combined with the method of the invention and vice versa. In addition, features described for different embodiments of the invention may be combined. Where known equivalents exist to specific features, such equivalents are incorporated as if explicitly set forth in this specification.

Other advantages and features of the invention will be apparent from the accompanying drawings and from the non-limiting examples.

Examples

A1 w/w% hot (about 90-95 ℃) coffee solution was prepared using hard water (350ppm calcium carbonate hardness) with the addition of different creamers. The creamer was prepared as follows.

Example 1

30kg of sugar, 500g of sodium caseinate, 200g of sunflower lecithin ((ii) (iii)) are stirred at high speedSF, Cargill) (phospholipid content>97%), 100g of low methoxyl pectin (LM-18CG,CPKelco)、100g sodium bicarbonate (containing 73g carbonate), 300g potassium citrate (containing 185g citrate) and 400g calcium lactate pentahydrate (containing 52g calcium) ((ii))PP/USP) was added to 50kg of hot water (about 75 ℃).

Next, 8kg of high oleic soybean oil was added to the above liquid under high agitation. Then, additional water was added to adjust the total amount to 100 kg.

The liquid creamer was pre-homogenized at 135/35 bar, UHT treated at 140 ℃ for 10 seconds, homogenized at 135/35 bar and cooled. The liquid creamer is then aseptically filled into bottles.

Physicochemical stability and sensory parameters of the liquid creamers and coffee beverages with added liquid creamers were judged by trained panelists.

No phase separation (creaming, deoiling, marbling, etc.), gelation, and little viscosity change were found during storage.

When the liquid creamer was added to hot coffee, good visual appearance, whitening, mouthfeel, smooth texture and good flavour were found in the beverage without off-notes.

Example 2

Liquid creamers were prepared as in example 1, but 1kg of sodium caseinate was used.

The physicochemical stability and organoleptic properties of the creamer and coffee beverage with added liquid creamer were judged by trained panelists.

No phase separation (creaming, deoiling, marbling, etc.) was found during storage. When the liquid creamer was added to hot coffee, good visual appearance, whitening, mouthfeel, smooth texture and good flavour were found in the beverage without off-notes.

Example 3

Liquid creamers were prepared as in example 1, but 1.5kg of sodium caseinate was used.

The physicochemical stability and organoleptic properties of the creamer and coffee beverage with added liquid creamer were judged by trained panelists.

No phase separation (creaming, deoiling, marbling, etc.) was found during storage. When the liquid creamer was added to hot coffee, good visual appearance, whitening, mouthfeel, smooth texture and good flavour were found in the beverage without off-notes.

Example 4 (comparative)

Liquid creamers were prepared as in example 1, but 400g of sodium caseinate was used.

The physicochemical stability and organoleptic properties of the creamer and coffee beverage with added liquid creamer were judged by trained panelists. Creaming was found during storage.

Example 5 (comparative)

Liquid creamers were prepared as in example 1, but 1.7g of sodium caseinate was used.

The physicochemical stability and organoleptic properties of the creamer and coffee beverage with added liquid creamer were judged by trained panelists.

No phase separation (creaming, deoiling, marbling, etc.), gelation, and little viscosity change were found during storage. However, feathering is found when liquid creamers are added to hot coffee.

Example 6

Liquid creamers were prepared as in example 2, but using 500g sunflower lecithin.

The physicochemical stability and organoleptic properties of the creamer and coffee beverage with added liquid creamer were judged by trained panelists.

No phase separation (creaming, deoiling, marbling, etc.) and gelation were observed during storage. When the liquid creamer was added to hot coffee, good visual appearance, whitening, mouthfeel, smooth texture and good flavour were found in the beverage without off-notes.

Example 7 (comparative)

Liquid creamers were prepared as in example 2, but using 50g sunflower lecithin.

The physicochemical stability and organoleptic properties of the creamer and coffee beverage with added liquid creamer were judged by trained panelists.

Creaming was found during storage. Furthermore, de-oiling is found when added to hot coffee.

Example 8 (comparative)

Liquid creamers were prepared as in example 2, but 800g sunflower lecithin was used.

The physicochemical stability and organoleptic properties of the creamer and coffee beverage with added liquid creamer were judged by trained panelists.

No phase separation (creaming, deoiling, marbling, etc.) was found during storage. However, when the liquid creamer was added to hot coffee, a green and oily off-flavour was found.

Example 9

Liquid creamers were prepared as in example 2, but using 300g of canola lecithin (C: (A))RS,Cargill)。

No phase separation (creaming, deoiling, marbling, etc.) was found during storage. When the liquid creamer was added to hot coffee, good visual appearance, whitening, mouthfeel, smooth texture and good flavour were found in the beverage without off-notes.

Example 10 (comparative)

Liquid creamers were prepared as in example 2, but 800g of canola lecithin was used.

The physicochemical stability and organoleptic properties of the creamer and coffee beverage with added liquid creamer were judged by trained panelists. No phase separation (creaming, deoiling, marbling, etc.) was found during storage.

However, when the liquid creamer was added to hot coffee, a green and oily off-flavour was found.

Example 11 (comparative)

A liquid creamer was prepared as in example 2, but using 30g of low methoxyl pectin.

The physicochemical stability and organoleptic properties of the creamer and coffee beverage with added liquid creamer were judged by trained panelists. Phase separation was found during storage.

Example 12 (comparative)

A liquid creamer was prepared as in example 2, but using 300g of low methoxyl pectin.

The physicochemical stability and organoleptic properties of the creamer and coffee beverage with added liquid creamer were judged by trained panelists. Marbling and gelation were observed during storage.

Example 13 (comparative)

A liquid creamer was prepared as in example 2, but using 100g of high methoxyl pectin: (200,CP Kelco)。

The physicochemical stability and organoleptic properties of the creamer and coffee beverage with added liquid creamer were judged by trained panelists.

Phase separation was found during storage.

Example 14

A liquid creamer was prepared as in example 2, but using 400g of calcium lactate pentahydrate (containing 52g of calcium).

The physicochemical stability and organoleptic properties of the creamer and coffee beverage with added liquid creamer were judged by trained panelists.

No phase separation (creaming, deoiling, marbling, etc.) was found during storage. When the liquid creamer was added to hot coffee, good visual appearance, whitening, mouthfeel, smooth texture and good flavour were found in the beverage without off-notes.

Example 15 (comparative)

A liquid creamer was prepared as in example 2, but using 100g of calcium lactate pentahydrate.

The physicochemical stability and organoleptic properties of the creamer and coffee beverage with added liquid creamer were judged by trained panelists.

Phase separation was found during storage.

Example 16 (comparative)

A liquid creamer was prepared as in example 2, but using 700g of calcium lactate pentahydrate.

The physicochemical stability and organoleptic properties of the creamer and coffee beverage with added liquid creamer were judged by trained panelists.

Gelation was found during storage.

Example 17

Liquid creamers were prepared as in example 2, but 1kg of micellar casein (Leprino Foods Dairy Products Co) was used instead of sodium caseinate.

The physicochemical stability and organoleptic properties of the creamer and coffee beverage with added liquid creamer were judged by trained panelists.

No phase separation (creaming, deoiling, marbling, etc.) was found during storage. When the liquid creamer was added to hot coffee, good visual appearance, whitening, mouthfeel, smooth texture and good flavour were found in the beverage without off-notes.

Example 18

Liquid creamers were prepared as in example 2, but with varying ratios between sodium bicarbonate and potassium citrate.

The physicochemical stability and organoleptic properties of the creamer and coffee beverage with added liquid creamer were judged by trained panelists. The evaluation results are shown in fig. 1. Regions A, B, C and F are unacceptable. Region a showed bitter and chemical off-tastes, with >0.4 wt% potassium citrate (citrate >0.24 wt%) in this region. Region B gave a sour off-taste, with <0.1 wt% sodium bicarbonate (0.07 wt% bicarbonate). Region C has a sour off-taste and feathering due to water hardness and low pH. Region F shows feathering defects due to water hardness, with potassium citrate <0.2 wt.% (citrate <0.12 wt.%). Good results were obtained in region D and region E, with the best results being in region D.

When the liquid creamer is added to coffee, good physicochemical stability of the liquid creamer is found in the beverage together with good visual appearance, whitening, mouthfeel, smooth texture and good flavor without off-taste, which is in the range of 0.1 to 0.2 w/w% and in the range of 0.2 to 0.4 w/w%, respectively, for the combination of sodium bicarbonate and potassium citrate, i.e. in the range of 0.07 to 0.15 w/w% and in the range of 0.12 to 0.24 w/w%, respectively.