WO2003059077A1 - Transparent liquid creamer composition - Google Patents
Transparent liquid creamer composition Download PDFInfo
- Publication number
- WO2003059077A1 WO2003059077A1 PCT/EP2002/014855 EP0214855W WO03059077A1 WO 2003059077 A1 WO2003059077 A1 WO 2003059077A1 EP 0214855 W EP0214855 W EP 0214855W WO 03059077 A1 WO03059077 A1 WO 03059077A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- creamer
- phase
- composition
- creamer composition
- solute
- Prior art date
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
- A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
- A23C11/08—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing caseinates but no other milk proteins nor milk fats
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
Definitions
- the invention relates to a creamer composition and use thereof in whitening a beverage such as a coffee or tea beverage.
- the invention relates also to methods of making the said creamer.
- compositions for creamers are well known in the art. Most creamers are provided in dry powder form for addition to beverages that, in the perception, or according to the preference of the consumer, require whitening, lightening or creaming. Creamer formulations are also available in liquid form. These are often encountered in single serve packaging, such as capsules or sachets as well as multiserve packaging. The liquid emerges with a milky appearance. However, there is now perceived to be a need in the market place for a product that functions as a creamer, but does not initially appear to be one.
- This invention describes a creamer that does not have the appearance of a dairy product, yet functions to whiten a beverage when added to it.
- a creamer composition that is transparent.
- the creamer composition is colorless. In an alternative embodiment, it is colored, but remains transparent. In a preferred form of the invention, the creamer composition comprises at least two phases. In an embodiment, at least one phase is an aqueous phase.
- the composition may comprise a lipid phase.
- the composition comprises an aqueous phase that is continuous and a lipid phase that is dispersed in the aqueous phase.
- the creamer composition is in the form of an emulsion.
- the composition is in liquid form.
- each phase of the composition has a refractive index that is equal or at least substantially equal to that of the or each other phase.
- At least one of the phases comprises a solute in sufficient quantity for adjusting the refractive index of that phase to a value that equals or approximately equals the refractive index of the or each other phase, to provide a clear composition.
- the refractive index of each phase in the composition is preferably in the range from about 1.43 to about 1.48.
- the composition comprises an aqueous phase and a lipid phase and the solute is included in the aqueous phase.
- the aqueous phase comprises from about 40% to about 85% by weight solute.
- the solute is an edible carbohydrate.
- the carbohydrate is preferably a low molecular weight carbohydrate.
- the carbohydrate is a non-reducing sugar.
- the non-reducing sugar is non- browning.
- the non-reducing sugar may comprise sucrose.
- the aqueous phase of the creamer preferably comprises from about 40% to about 85% by weight of sugar, more preferably from 50%o to 80%> and most preferably from about 55% to 70% by weight of sugar.
- An example of a suitable sugar is sucrose.
- the creamer composition has a water activity of about 0.9 or less, preferably about 0.85 or less.
- the lipid phase comprises an edible oil.
- the oil is preferably hydrogenated.
- the oil has a melting point of about 35°C or less.
- the lipid phase comprises about 25% or less of the total weight of the creamer composition, and more preferably from about 5% to about 20% thereof.
- a method of manufacturing a creamer composition comprises providing a first component selected to have creamy mouthfeel characteristics, when diluted in a beverage, to form a first phase and a second component to form a second phase when mixed with the first, and mixing the first and second components together to provide a clear composition.
- the step of mixing includes forming an emulsion of the phases.
- the method includes adjusting the refractive index of at least one phase to equal or substantially equal the value of the or each other phase.
- the first phase comprises an edible lipid constituent to provide a lipid phase.
- the second phase may be an aqueous solvent to provide an aqueous phase.
- the method includes the step of dissolving in sufficient quantity in one of the phases a solute for adjusting the refractive index of the that phase to a value that equals or approximately equals the refractive index of the other phase, to provide a clear composition.
- the solute is dissolved in the aqueous phase.
- the emulsion of the composition comprises an oil phase dispersed in an aqueous phase.
- a method of creaming a beverage comprises providing an beverage to be rendered creamy, providing a transparent beverage creamer composition and mixing sufficient of the said composition with the beverage until the beverage takes on a desired creamy appearance.
- the creamer composition is in liquid form.
- the creamer composition is provided in concentrate form.
- the beverage is aqueous.
- creamer composition comprising at least two phases having equal or substantially equal refractive indices so as to render the composition substantially transparent.
- a further advantage is that the creamy effect is obtainable without necessarily using diary-derived constituents.
- the invention relates to a creamer for a beverage, where the creamer does not have the appearance of a dairy product but is provided as a clear transparent composition.
- the composition may be a liquid or in the form of a flowable semi-solid, such as a gel or paste.
- a flowable semi-solid such as a gel or paste.
- the creamer composition comprises at least two phases having equal or at least closely matching refractive indices for each phase.
- the refractive indices are equal prior to dilution in the beverage to be creamed. Should the refractive index of any of the phases be changed, the composition becomes creamy in appearance. In use, the phase change takes place when the creamer composition is diluted in the beverages to be creamed.
- one of the phases is dispersed in the other or others, preferably to provide an emulsion.
- the liquid composition in preferred embodiments thus comprises a continuous, aqueous phase and a dispersed, lipid phase.
- the phases have respective refractive indices that are at least substantially equal and preferably are equal.
- the composition may include a component selected to dissolve in one of the phases so that, once dissolved, it adjusts the refractive index of the phase in which it has dissolved so that it at least closely approximates the refractive index (RI) of the other phase.
- RI refractive index
- the refractive indices of the phases are equal.
- the creamer composition comprises an emulsion of the dispersed phase within the continuous phase as dispersion medium.
- the refractive index of the dispersed phase is selected or adapted to be substantially equal to that of the continuous dispersion medium.
- the refractive index of the aqueous phase is adjusted to correspond to the refractive index of the lipid phase.
- the refractive index of the lipid phase typically varies from 1.43 to 1.48, depending on the choice of lipid constituent.
- Preferred lipid phase components include lauric fat, such as is present in palm-kernel oil and coconut oil, having an RI of about 1.45 and non-lauric fat, for example canola oil, having an RI of about 1.47.
- aqueous phase As the refractive index of water is about 1.33 at normal room temperatures, to provide a clear emulsion when an oil is added, its RI needs to be adjusted. To adjust it, in this case by raising it to the level of the fat, a water-soluble, Rl-raising component is dissolved in it. Certain low molecular weight carbohydrates have been found to achieve this. Preferred such carbohydrates are non-reducing, non-browning sugars. A suitable choice of a sugar meeting these requirements is sucrose. Should a certain degree of browning be desired in the liquid creamer, however, a browning sugar like corn syrup may be used. This alternative gives the transparent liquid creamer a brownish hue.
- colorants may be added to the creamer to provide a desired color. These may be selected from those well known in the beverage art. It is therefore not beyond the scope of this invention to provide transparent creamer liquids having blue, green, orange, red, mauve or brown or other tinges or hues, as may be desired.
- the lipid phase preferably comprises from about 0% to 25% by weight of the total creamer composition. Preferably, it comprises from about 10% to 20% by weight of the creamer, more preferably from about 12%- 18% by weight, and most preferably from about 13%- 15% by weight of the total composition.
- the oil component in the lipid phase should have good oxidation stability and a low melting point. Preferably the oil has a melting point of about 35°C or less.
- the oil is preferably lightly hydrogenated, i.e., that the amount of hydrogenation does not increase the melting point or decrease the refractive index of the oil. As excessive hydrogenation leads to an increase in melting point and a decrease of refractive index, correspondingly greater degree of adjustment of the RI of the aqueous phase would be required.
- the aqueous phase comprises the balance of the composition.
- water comprises preferably from about 20% to 33% by weight and further preferably from about 25% to 30% by weight.
- the composition comprises sufficient hydrocolloid gum to raise the viscosity so that flowability decreases.
- the lipid phase proportion may also be suitably raised.
- the composition may be provided as a gel-like squeezable mass or spoonable paste.
- the hydrocolloid may be gelling or non-gelling. Where the hydrocolloid selected is non-gelling, for example xanthan gum, a paste-like product results. Where it is gelling, for example alginate, the composition assume a gel form.
- the Rl-adjusting component is a sugar, it preferably comprises from about 50% to about 60% by weight of the total composition and, more preferably, from about 53% to 58% by weight.
- the carbohydrate such as a non-browning sugar, may comprise from about 40% to about 85% by weight thereof.
- the aqueous phase comprises from about 50%> to 80% and, more preferably, from about 55% to 70%> sucrose by weight.
- Water activity A w of the liquid creamer composition is 0.9 or less and desirably no more than about 0.85. This has the advantage of obviating the need for a high degree of sterilization of the actual composition. It is desirable that the composition be filled into aseptic packaging in cases where the water activity value approaches this upper limit. At lower A w values, a hot fill and hold process is acceptable for providing sufficiently long shelf life. The addition of the carbohydrate Rl-adjusting component assists in lowering the A w value for the total composition.
- compositions may include an emulsifier system, a buffer system, a foam stabiliser and a flavorant.
- the flavorant may, for example, comprise a coffee aroma constituent. However, any other suitable desired aroma of flavoring component may be utilised.
- the emulsifier system includes a first emulsifier agent that serves to prevent coalescence of the dispersed globules of the dispersed phase, keeping them in suspension.
- the first emulsifier agent is desirably present in concentration from up to about 2.5%, preferably from about 1%> to 2%> by weight of the total composition.
- Sodium caseinate is a preferred example of such agent.
- Other non-limiting examples that may be employed include soy protein isolate, wheat protein isolate, non-fat dry milk solids and modified starch and combinations thereof.
- an additional emulsifying agent may be included in the composition.
- additional agent are distilled monoglyceri.de or mono-diglyceride, sodium stearoyl lactylate, diacetyl tartaric acid ester of monoglycerides (DATEM) and combinations thereof.
- DATEM diacetyl tartaric acid ester of monoglycerides
- Suitable examples of mono- and mono-diglycerides are those sold under the trade name Dimodan BPTK or Panodan 160, available from Danisco Ingredients USA, Inc of New Century, Kansas, USA.
- the second emulsifying agent is soluble in the lipid phase and comprises from about 0.2% tol.5% of the total composition, but more preferably from 0.5% to 1% by weight.
- the composition may further comprise a system buffer.
- a system buffer This is useful to buffer the pH of the liquid composition upward, so as to stabilise the protein.
- the pH range is from about 6 to 8 and more preferably from about 6.5 to 7.5. Having the pH in these ranges is found to improve the emulsion stability of the liquid creamer once it is in the beverage.
- suitable buffers are salts such as potassium phosphate, sodium bicarbonate, sodium citrate and sodium tripolyphosphate. These are preferably present from about 0.5% to about 1% of the total weight of the composition.
- the composition may further include a foam stabiliser, especially where a degree of foaminess is desired in the creamed beverage.
- the foam stabiliser may comprise a suitable gum such as carageenan. Alternatives or additional options for inclusion are, by way of example, guar gum, CMC, locust bean gum, MCC, sodium alginate and the like.
- the stabiliser may comprise from 0% to about 0.3% of the total weight of the composition.
- Manufacture of the creamer composition may be performed by gathering together the required ingredients, charging them into a mixing vessel containing a measured quantity of solvent and forming a wet mix with them at moderate temperature, for example in the range from about 70 to 80°C, preferably from about 73 to 75°C.
- the mix may be homogenised thereafter, preferably in a two stage process to form a clear liquid concentrate which may then be filled into containers as required.
- the temperature of filling is maintained for a hold time of up to about six minutes. Typically, a period of about 2 to 3 minutes is sufficient at a temperature in the range from about 80°C to 85°C.
- Filling may be in any suitable container, from relatively inflexible bottles, jars and the like to flexible tubes, sachets, pouches, bags and the like.
- the creamer of this invention is found to be suitable for use not only with traditional warm beverages such as hot coffee, tea and chocolate and malt drinks, but also with cold drinks such as iced coffee, iced tea and milkshakes. It may also be added to granitas and fruitshakes and ice cream dessert drinks such as floats. It may also be applied in desserts and creamy dessert toppings and the like.
- the beverage creamer may be packaged to provide a product comprising a container having a transparent wall portion defining an internal space within which is contained a visually clear creamer composition.
- the package may, in an embodiment, comprise a sterilised transparent glass or plastics jar or tube with a suitable sealing lid for multiple servings. Alternatively it could be equipped with a dispensing device associated with the top of the jar or tube - for example a dosage system or nozzle arrangement.
- Single serve packaging may include a sealed, transparently- walled capsule or canister having a removable sealing membrane, such as a peelable lid.
- the creamer composition When subjected to a shelf stability test, it was found that after opening of the container, the creamer composition exhibited a shelf life of at least one month at ordinary room temperatures in the range from 20°C to 25°C.
- the unopened shelf life of the product is found even to exceed one year.
- emulsifier such as sodium caseinate, wheat protein isolate, soy isolate, modified starch and the like
- the type of lipid and degree of hydrogenation for example the selection of palm kernel, coconut, canola, soy, corn, palm, or sunflower oil and the like. Since each of these has a slightly differing refractive index, the eventual formulation would depend on the RI of the oil selected.
- the lipid/water/RI-adjusting solute ratio In the case where the RI of the aqueous phase or phases needs to be adjusted to match that of the lipid phase, as the lipid content is increased, the water and solute content necessarily decreases. This is because at higher lipid levels, there is less water present. Consequently less solute needs to be added to raise the RI to match that of the lipid. Examples
- a creamer liquid composition is prepared from the ingredients below in the following manner.
- a quantity of water to make up 30%> by weight of the final composition is put into a Lanco mixing vessel.
- Dipotassium phosphate is added, followed by sodium caseinate, flavorant, oil and emulsifier.
- the temperature is raised to and maintained at about 75°C.
- Sucrose is added slowly while the ingredients are continuously mixed. This provides a wet mix.
- the mix is then homogenised in two stages, at 2500psi and 500psi respectively, before being filled as a clear liquid into a container.
- the temperature of filling is maintained at about 82°C for two minutes hold time.
- the composition of the liquid composition is (weight %):
- Emulsifier (Panodan 160K) 0.3% Dairy flavor 0.2%
- composition is tested for shelf stability. A 100ml volume is retained in an uncovered container at 23°C for 30 days. At the end of this period, it exhibits no rancidity or other noticeable off notes and has a clear appearance. A second such quantity is retained in a sealed, transparent container for 1 year after which it is opened. It too exhibits no discernable off notes.
- a liquid creamer was formulated from the following ingredients, which were mixed together and homogenised and filled as in example 1 (units are weight
- a third creamer liquid composition is prepared from the ingredients below in the following manner.
- the measured quantity of water is run into a mixing vessel. Dipotassium phosphate is added, followed by sodium caseinate, flavorant, oil and emulsifier. Temperature is raised to be maintained at about 72°C. Sucrose is added slowly while the ingredients are mixed continuously to form a wet mix. The mix is then homogenised in two stages, at 2200psi and 500psi respectively, before being filled as a clear liquid into sachet containers. The temperature of filling is maintained at about 80°C for about three minutes hold time.
- the composition of the liquid composition in weight %> is:
- Emulsifier (Panodan 160K) 0.3% Dipotassium phosphate 0.5%>
- composition provides a clear liquid that turns creamy and opaque when diluted by being added to water. In this form it is served as a rich and creamy dessert topping. In tea and coffee it exhibits the same performance.
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
- Edible Oils And Fats (AREA)
- Tea And Coffee (AREA)
Abstract
Description
Claims
Priority Applications (8)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
EP02796756A EP1467626A1 (en) | 2002-01-17 | 2002-12-18 | Transparent liquid creamer composition |
MXPA04006994A MXPA04006994A (en) | 2002-01-17 | 2002-12-18 | Transparent liquid creamer composition. |
CA002470406A CA2470406A1 (en) | 2002-01-17 | 2002-12-18 | Transparent liquid creamer composition |
AU2002361237A AU2002361237A1 (en) | 2002-01-17 | 2002-12-18 | Transparent liquid creamer composition |
BR0215521-4A BR0215521A (en) | 2002-01-17 | 2002-12-18 | Cremation composition, method for making it, and method for making a drink creamy |
KR10-2004-7011054A KR20040082391A (en) | 2002-01-17 | 2002-12-18 | Transparent liquid creamer composition |
JP2003559250A JP2005514047A (en) | 2002-01-17 | 2002-12-18 | Transparent liquid creamer composition |
US10/887,749 US20040253361A1 (en) | 2002-12-18 | 2004-07-09 | Clear liquid creamer composition |
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US35024702P | 2002-01-17 | 2002-01-17 | |
US60/350,247 | 2002-01-17 |
Related Child Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
US10/887,749 Continuation US20040253361A1 (en) | 2002-12-18 | 2004-07-09 | Clear liquid creamer composition |
Publications (2)
Publication Number | Publication Date |
---|---|
WO2003059077A1 true WO2003059077A1 (en) | 2003-07-24 |
WO2003059077A8 WO2003059077A8 (en) | 2004-07-22 |
Family
ID=32907585
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/EP2002/014855 WO2003059077A1 (en) | 2002-01-17 | 2002-12-18 | Transparent liquid creamer composition |
Country Status (6)
Country | Link |
---|---|
EP (1) | EP1467626A1 (en) |
JP (1) | JP2005514047A (en) |
KR (1) | KR20040082391A (en) |
CN (1) | CN1615082A (en) |
CA (1) | CA2470406A1 (en) |
WO (1) | WO2003059077A1 (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2006002025A1 (en) * | 2004-06-15 | 2006-01-05 | Nestec S.A. | Aerated creamers and processes |
Families Citing this family (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP3839746B2 (en) * | 2002-05-08 | 2006-11-01 | 三栄源エフ・エフ・アイ株式会社 | Food and drink containing coconut milk and method for producing the same |
JP5166979B2 (en) * | 2008-06-06 | 2013-03-21 | 関東食研株式会社 | Whitener for food and drink |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US3579356A (en) * | 1968-04-24 | 1971-05-18 | Scm Corp | Titanium dioxide whitened comestible compositions |
US3958033A (en) * | 1974-01-18 | 1976-05-18 | General Foods Corporation | Shelf stable emulsions |
US4277464A (en) * | 1975-09-19 | 1981-07-07 | General Foods Corporation | Preventing tooth demineralization using aspartame |
US20010041211A1 (en) * | 1996-08-21 | 2001-11-15 | Beeson Christine A. | Cold beverage creamer |
-
2002
- 2002-12-18 KR KR10-2004-7011054A patent/KR20040082391A/en not_active Application Discontinuation
- 2002-12-18 EP EP02796756A patent/EP1467626A1/en not_active Withdrawn
- 2002-12-18 JP JP2003559250A patent/JP2005514047A/en not_active Withdrawn
- 2002-12-18 WO PCT/EP2002/014855 patent/WO2003059077A1/en not_active Application Discontinuation
- 2002-12-18 CA CA002470406A patent/CA2470406A1/en not_active Abandoned
- 2002-12-18 CN CNA028272595A patent/CN1615082A/en active Pending
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US3579356A (en) * | 1968-04-24 | 1971-05-18 | Scm Corp | Titanium dioxide whitened comestible compositions |
US3958033A (en) * | 1974-01-18 | 1976-05-18 | General Foods Corporation | Shelf stable emulsions |
US4277464A (en) * | 1975-09-19 | 1981-07-07 | General Foods Corporation | Preventing tooth demineralization using aspartame |
US20010041211A1 (en) * | 1996-08-21 | 2001-11-15 | Beeson Christine A. | Cold beverage creamer |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2006002025A1 (en) * | 2004-06-15 | 2006-01-05 | Nestec S.A. | Aerated creamers and processes |
Also Published As
Publication number | Publication date |
---|---|
CA2470406A1 (en) | 2003-07-24 |
CN1615082A (en) | 2005-05-11 |
WO2003059077A8 (en) | 2004-07-22 |
JP2005514047A (en) | 2005-05-19 |
EP1467626A1 (en) | 2004-10-20 |
KR20040082391A (en) | 2004-09-24 |
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