CA1046836A - Non-dairy creamer compositions - Google Patents
Non-dairy creamer compositionsInfo
- Publication number
- CA1046836A CA1046836A CA261,020A CA261020A CA1046836A CA 1046836 A CA1046836 A CA 1046836A CA 261020 A CA261020 A CA 261020A CA 1046836 A CA1046836 A CA 1046836A
- Authority
- CA
- Canada
- Prior art keywords
- weight
- sodium carbonate
- phosphate
- emulsion
- drying
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
- 239000000203 mixture Substances 0.000 title claims abstract description 26
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims abstract description 36
- 102000011632 Caseins Human genes 0.000 claims abstract description 19
- 108010076119 Caseins Proteins 0.000 claims abstract description 19
- 229910000029 sodium carbonate Inorganic materials 0.000 claims abstract description 18
- ZPWVASYFFYYZEW-UHFFFAOYSA-L dipotassium hydrogen phosphate Chemical compound [K+].[K+].OP([O-])([O-])=O ZPWVASYFFYYZEW-UHFFFAOYSA-L 0.000 claims abstract description 14
- 229940080237 sodium caseinate Drugs 0.000 claims abstract description 13
- 229910019142 PO4 Inorganic materials 0.000 claims description 15
- 239000000839 emulsion Substances 0.000 claims description 13
- 235000013365 dairy product Nutrition 0.000 claims description 12
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 11
- 239000010452 phosphate Substances 0.000 claims description 11
- 238000001694 spray drying Methods 0.000 claims description 8
- 238000000034 method Methods 0.000 claims description 7
- 239000000843 powder Substances 0.000 claims description 7
- 239000006172 buffering agent Substances 0.000 claims description 6
- 239000003995 emulsifying agent Substances 0.000 claims description 6
- 150000001720 carbohydrates Chemical class 0.000 claims description 4
- 238000001035 drying Methods 0.000 claims description 4
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical group OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-K Citrate Chemical compound [O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O KRKNYBCHXYNGOX-UHFFFAOYSA-K 0.000 claims description 3
- 238000002360 preparation method Methods 0.000 claims description 2
- 235000013353 coffee beverage Nutrition 0.000 description 19
- 240000007154 Coffea arabica Species 0.000 description 18
- 235000016213 coffee Nutrition 0.000 description 18
- 235000021317 phosphate Nutrition 0.000 description 13
- 150000003839 salts Chemical class 0.000 description 10
- BVKZGUZCCUSVTD-UHFFFAOYSA-L Carbonate Chemical compound [O-]C([O-])=O BVKZGUZCCUSVTD-UHFFFAOYSA-L 0.000 description 6
- 239000002253 acid Substances 0.000 description 6
- 239000005018 casein Substances 0.000 description 6
- 235000021240 caseins Nutrition 0.000 description 6
- 230000000694 effects Effects 0.000 description 6
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 5
- 235000021539 instant coffee Nutrition 0.000 description 5
- 150000003013 phosphoric acid derivatives Chemical class 0.000 description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 4
- 239000011575 calcium Substances 0.000 description 4
- 229940071162 caseinate Drugs 0.000 description 4
- 238000006243 chemical reaction Methods 0.000 description 4
- 150000001860 citric acid derivatives Chemical class 0.000 description 4
- 235000019197 fats Nutrition 0.000 description 4
- 235000013336 milk Nutrition 0.000 description 4
- 239000008267 milk Substances 0.000 description 4
- 210000004080 milk Anatomy 0.000 description 4
- 239000011734 sodium Substances 0.000 description 4
- 229910052708 sodium Inorganic materials 0.000 description 4
- 239000007787 solid Substances 0.000 description 4
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 3
- 240000008042 Zea mays Species 0.000 description 3
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 3
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 3
- 235000005822 corn Nutrition 0.000 description 3
- 239000008233 hard water Substances 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 238000001556 precipitation Methods 0.000 description 3
- 239000006188 syrup Substances 0.000 description 3
- 235000020357 syrup Nutrition 0.000 description 3
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 description 2
- -1 Mg++ ions Chemical class 0.000 description 2
- 239000000872 buffer Substances 0.000 description 2
- 230000003139 buffering effect Effects 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 229910001424 calcium ion Inorganic materials 0.000 description 2
- 230000001419 dependent effect Effects 0.000 description 2
- 238000009472 formulation Methods 0.000 description 2
- 230000014759 maintenance of location Effects 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 239000012071 phase Substances 0.000 description 2
- 235000020183 skimmed milk Nutrition 0.000 description 2
- 230000000087 stabilizing effect Effects 0.000 description 2
- 102000004506 Blood Proteins Human genes 0.000 description 1
- 108010017384 Blood Proteins Proteins 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- JLVVSXFLKOJNIY-UHFFFAOYSA-N Magnesium ion Chemical compound [Mg+2] JLVVSXFLKOJNIY-UHFFFAOYSA-N 0.000 description 1
- 102000014171 Milk Proteins Human genes 0.000 description 1
- 108010011756 Milk Proteins Proteins 0.000 description 1
- 229920000388 Polyphosphate Polymers 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 238000013019 agitation Methods 0.000 description 1
- ILRRQNADMUWWFW-UHFFFAOYSA-K aluminium phosphate Chemical compound O1[Al]2OP1(=O)O2 ILRRQNADMUWWFW-UHFFFAOYSA-K 0.000 description 1
- 229940001007 aluminium phosphate Drugs 0.000 description 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- 150000001450 anions Chemical class 0.000 description 1
- 239000008346 aqueous phase Substances 0.000 description 1
- 239000000337 buffer salt Substances 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 230000000368 destabilizing effect Effects 0.000 description 1
- 229910000396 dipotassium phosphate Inorganic materials 0.000 description 1
- 235000019797 dipotassium phosphate Nutrition 0.000 description 1
- 238000002845 discoloration Methods 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 238000007580 dry-mixing Methods 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 210000003746 feather Anatomy 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 229910001425 magnesium ion Inorganic materials 0.000 description 1
- 238000006386 neutralization reaction Methods 0.000 description 1
- 230000003472 neutralizing effect Effects 0.000 description 1
- 230000020477 pH reduction Effects 0.000 description 1
- 239000001205 polyphosphate Substances 0.000 description 1
- 235000011176 polyphosphates Nutrition 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000004448 titration Methods 0.000 description 1
- 235000019871 vegetable fat Nutrition 0.000 description 1
Landscapes
- Dairy Products (AREA)
- Grain Derivatives (AREA)
Abstract
ABSTRACT
Non-dairy creamer compositions based on sodium caseinate, containing sodium carbonate/dipotassium hydrogen phosphate mixtures and having improved resistance to feathering.
Non-dairy creamer compositions based on sodium caseinate, containing sodium carbonate/dipotassium hydrogen phosphate mixtures and having improved resistance to feathering.
Description
' ~046836 This invention reIates to non-dairy creamer compositions and, in particular, to non-dairy creamers based on sodium caseinate and having improved resistance to feathering.
Non-dairy creamers normally contain fat (20-40% by .,~.;
weight), protein (either skim milk solids, more usually sodium caseinate, about 10%), and carbohydrate (e.g., corn syrup solids).
The ingredients are normally formulated as an emulsion which is , .:
subsequently dried, preferably spray-dried, and sold in the form of a powder. This invention more particularly refers to dried non-dairy creamers.
This invention is further concerned with the incorpora-` tion of sodium carbonate/dipotassium hydrogen phosphate mixtures ~- in the formulation of non-dairy creamers, based on sodium ~ caseinate, when such creamers are added to coffee brews (i.e., $~ 15 from roast and ground coffee, or soluble coffee).
' 1 " "Feathering" is a term commonly used to describe what is essentially the precipitation from solution of the serum protein, of a milk or cream (or similar artificially prepared product), in the presence of an unfavourable acid-salt environ-ment. Such an environment may be present in coffee brews (either of roast and ground coffee, or of instant coffees), which may be rather acid (i.e., low pH or high acidity titration~, and which, ; if also made up with hard water (particularly soluble coffees), ~7 contain a high proportion of calcium and magnesium ions.
- 25 Feathering gives an undesirable appearance to a cup of coffee 1 with added creamer and is a somewhat similar phenomenon to milk ,` curdling, when the milk is sour.
It is known to use certain inorganic salts in non-dairy creamer formulations to provide feathering resistance against ~k possible unfavourable hot coffee brews, e.g., in the use of acid ; coffee and local hard water. This use is described by Rnightly [Food Technology, Vol. 23 (1960) pg. 37]. Dipotassium hydrogen phosphate has also been proposed, as in Canadian Patent 688,859;
,i 5 and the use of other salts has been described, such as sodium ;
aluminium phosphate, polyphosphates and citrates ~United States Patent Specification No. 3,706,572). The precise mode of action is not clear in such a complex system; indeed there could be some differences in stabilizing skim milk protein, compared with sodium caseinate, though the latter in general should be more ;'! resistant to feathering.
; The factors which are believed to influence feathering resistance are: -1. The buffering effect of salt against pH reduction by the addition of acid from an external source; or a straight neutralization of acid present.
It is known that the isoelectric point of casein, that is the pH at which colloidal solubility is least, is 4.6, whilst precipitation will actually start to occur at a pH rather higher, i.e., about 5.3. Casein particles are a stable complex of calcium - casein - phosphate, and acid will change this composition. -A similar situation exists with the colloidal J caseinate anions of sodium caseinate, though the effect of a small amount of acidity is less marked.
` 2. Stabilizing effect of phosphates.
The stability of casein colloid is dependent upon a correct salt balance; thus, an excess of calcium ions can ;.
'''' 104~836 remove phosphate from t~e casein. This salt balance is further dependent upon pH and temperature; hence the effect of heat in destabilizing casein particles, and use of phosphates -and citrates before evaporating milk.
The situation is less clear with sodium caseinate, but it is ~nown that calcium and magnesium caseinate are water-insoluble. The addition of phosphate ions may have a simple sequestering effect by the reaction:
"i:
10 2 4 ~ 3Ca 3( 4)2 + 4K + 2H
'~ similarly for other phosphates and also citrates.
; Caseinate ions additionally may be stabilized by the absorption of phosphate ions.
The problem of feathering is particularly marked where low pH coffees are used, (for example, a pH of 4.5 to 5.0), ; and especially where hard water is used for make up of the coffee (say 400 ppm or more, expressed as ppm Ca CO3). A non-dairy creamer in solution will have a pH of about 6.4, which on 20 addition to such a coffee, without added salts, will have a pH
of about 5.1. Typically, a teaspoonful of dried non-dairy creamer will be added to a cup of hot coffee. The weight of the creamer used will be about 3.0 grams for a desirable lighten-ing or creaming effect, though in practice may range from 2 to 25 3.5 grams. For the purposes of quantifying the effect of feath-ering resistance, it is convenient to test at 2.3 grams of creamer added to a coffee brew at a concentration of 1.5 grams in 150 ml. water at a temperature of 80C.
It is an object of the present invention to provide a 30 non-dairy creamer composition having enhanced feathering resistance ` 1046836 :
even when used to make up coffee beverages from water with say 500 ppm or more hardness. While this may be done by formulating the creamer with a sufficiently high level of dipotassium hydrogen phosphate alone, the taste of the phosphate can become unacceptable, for example, when this phosphate is introduced into a 1% w/w coffee solubles solution, at about 460 ppm, and at a rather higher level of about 530 ppm in a more typical 1.2 coffee solution.
, Surprisingly, it has now been found that by employing a mixture of sodium carbonate and dipotassium hydrogen phosphate, i feathering resistance for creamers based on sodium caseinate is attainable at very high hardness level of water in the make up, but without the disadvantages that can accrue to the use of either substance alone. For instance, sodium carbonate alone also could be used at a sufficiently high level, but again beyond ; about 200 ppm is an unacceptable amount for reasons of flavour -and potential discolouring effect. -The use of sodium carbonate has not however been generally mentioned in connection with feathering resistance, at least with sodium caseinate compositions. Again, sodium carbonate ; may have a buffering/neutralizing action against added acid; or it may be considered also to have a sequestering action against Ca++ and Mg++ ions, by precipitation as carbonate.
It has also been found that greatest resistance to feather-ing with a given proportion of sodium carbonate and dipotassium hydrogen phosphate is secured by spray-drying the emulsion of the creamer with the salts dissolved therein before drying, compared with dry-mixing in after spray-drying the emulsion.
Spray-drying a warm emulsion with added sodium carbonate in .
~46836 excess (about 0.5% by weight dry basis and above~ however causes the development of browning reactions which is again highIy undesirable. -~ In accordance with the present invention there is pro-f'' 5 vided a process for the preparation of a non-dairy creamer powdercomposition having enhanced feathering resistance which comprises forming an emulsion and drying, normally spray-drying, from 20 to 40% by weight on a dry basis of fat, from 3 to 15% by weight of sodium caseinate, from 35 to 65% by weight carbohydrate, together, 10 if desired, with an emulsifier, such as a monoglyceride, prefera-bly in the range of from 0.5 to 3.0% by weight, and importantly - including as a buffering agent a mixture of sodium carbonate and a phosphate, preferably dipotassium hydrogen phosphate, or a citrate, at a level from 1 to 4% by weight.
The invention also provides a non-dairy creamer powder ; formed by spray-drying an emulsion as described above.
The amount of the buffer mixture to be used depends upon the expected or recommended consumer dose level to attain a feathering resistance of 500 ppm or more. The proportion of 20 carbonate/phosphate, and the percentage amount of the buffer mixture, should be such that neither a backtaste from the phosphate or carbonate, nor any tendency to browning from the sodium carbonate occurs.
Preferably, the buffering agent is a mixture of sodium 25 carbonate and dipotassium hydrogen phosphate in a weight ratio of 1:9. Thus, a high-feathering resistance composition is provided by a mixture of 2.7% by weight dipotassium hydrogen phosphate and 0.3~ by weight sodium carbonate as the buffering agent, which gives a feathering resistance against at least 500 30 ppm hardness and a coffee pH of 4.75 at the test amounts stated ` ~046836 above. This composition will have no backtaste, nor any tendency , to cause browning reactions -since the phosphate and carbonate levels are both sufficien'tly low, up to the normal usage level of the creamer.
The following Table illustrates the results of tests carried out with spray-dried compositions containing dipotassium hydrogen phosphate or sodium carbonate alone compared with a mixture of these salts according to the invention. The feather-~, ing resistance is determined with the test level amounts of , 10 coffee and creamer. The taste was assessed at this same level, and at the normal usage.
Taste ; K2HPO4 Na2C3 Featherihg resistance Charact-eris;tics
Non-dairy creamers normally contain fat (20-40% by .,~.;
weight), protein (either skim milk solids, more usually sodium caseinate, about 10%), and carbohydrate (e.g., corn syrup solids).
The ingredients are normally formulated as an emulsion which is , .:
subsequently dried, preferably spray-dried, and sold in the form of a powder. This invention more particularly refers to dried non-dairy creamers.
This invention is further concerned with the incorpora-` tion of sodium carbonate/dipotassium hydrogen phosphate mixtures ~- in the formulation of non-dairy creamers, based on sodium ~ caseinate, when such creamers are added to coffee brews (i.e., $~ 15 from roast and ground coffee, or soluble coffee).
' 1 " "Feathering" is a term commonly used to describe what is essentially the precipitation from solution of the serum protein, of a milk or cream (or similar artificially prepared product), in the presence of an unfavourable acid-salt environ-ment. Such an environment may be present in coffee brews (either of roast and ground coffee, or of instant coffees), which may be rather acid (i.e., low pH or high acidity titration~, and which, ; if also made up with hard water (particularly soluble coffees), ~7 contain a high proportion of calcium and magnesium ions.
- 25 Feathering gives an undesirable appearance to a cup of coffee 1 with added creamer and is a somewhat similar phenomenon to milk ,` curdling, when the milk is sour.
It is known to use certain inorganic salts in non-dairy creamer formulations to provide feathering resistance against ~k possible unfavourable hot coffee brews, e.g., in the use of acid ; coffee and local hard water. This use is described by Rnightly [Food Technology, Vol. 23 (1960) pg. 37]. Dipotassium hydrogen phosphate has also been proposed, as in Canadian Patent 688,859;
,i 5 and the use of other salts has been described, such as sodium ;
aluminium phosphate, polyphosphates and citrates ~United States Patent Specification No. 3,706,572). The precise mode of action is not clear in such a complex system; indeed there could be some differences in stabilizing skim milk protein, compared with sodium caseinate, though the latter in general should be more ;'! resistant to feathering.
; The factors which are believed to influence feathering resistance are: -1. The buffering effect of salt against pH reduction by the addition of acid from an external source; or a straight neutralization of acid present.
It is known that the isoelectric point of casein, that is the pH at which colloidal solubility is least, is 4.6, whilst precipitation will actually start to occur at a pH rather higher, i.e., about 5.3. Casein particles are a stable complex of calcium - casein - phosphate, and acid will change this composition. -A similar situation exists with the colloidal J caseinate anions of sodium caseinate, though the effect of a small amount of acidity is less marked.
` 2. Stabilizing effect of phosphates.
The stability of casein colloid is dependent upon a correct salt balance; thus, an excess of calcium ions can ;.
'''' 104~836 remove phosphate from t~e casein. This salt balance is further dependent upon pH and temperature; hence the effect of heat in destabilizing casein particles, and use of phosphates -and citrates before evaporating milk.
The situation is less clear with sodium caseinate, but it is ~nown that calcium and magnesium caseinate are water-insoluble. The addition of phosphate ions may have a simple sequestering effect by the reaction:
"i:
10 2 4 ~ 3Ca 3( 4)2 + 4K + 2H
'~ similarly for other phosphates and also citrates.
; Caseinate ions additionally may be stabilized by the absorption of phosphate ions.
The problem of feathering is particularly marked where low pH coffees are used, (for example, a pH of 4.5 to 5.0), ; and especially where hard water is used for make up of the coffee (say 400 ppm or more, expressed as ppm Ca CO3). A non-dairy creamer in solution will have a pH of about 6.4, which on 20 addition to such a coffee, without added salts, will have a pH
of about 5.1. Typically, a teaspoonful of dried non-dairy creamer will be added to a cup of hot coffee. The weight of the creamer used will be about 3.0 grams for a desirable lighten-ing or creaming effect, though in practice may range from 2 to 25 3.5 grams. For the purposes of quantifying the effect of feath-ering resistance, it is convenient to test at 2.3 grams of creamer added to a coffee brew at a concentration of 1.5 grams in 150 ml. water at a temperature of 80C.
It is an object of the present invention to provide a 30 non-dairy creamer composition having enhanced feathering resistance ` 1046836 :
even when used to make up coffee beverages from water with say 500 ppm or more hardness. While this may be done by formulating the creamer with a sufficiently high level of dipotassium hydrogen phosphate alone, the taste of the phosphate can become unacceptable, for example, when this phosphate is introduced into a 1% w/w coffee solubles solution, at about 460 ppm, and at a rather higher level of about 530 ppm in a more typical 1.2 coffee solution.
, Surprisingly, it has now been found that by employing a mixture of sodium carbonate and dipotassium hydrogen phosphate, i feathering resistance for creamers based on sodium caseinate is attainable at very high hardness level of water in the make up, but without the disadvantages that can accrue to the use of either substance alone. For instance, sodium carbonate alone also could be used at a sufficiently high level, but again beyond ; about 200 ppm is an unacceptable amount for reasons of flavour -and potential discolouring effect. -The use of sodium carbonate has not however been generally mentioned in connection with feathering resistance, at least with sodium caseinate compositions. Again, sodium carbonate ; may have a buffering/neutralizing action against added acid; or it may be considered also to have a sequestering action against Ca++ and Mg++ ions, by precipitation as carbonate.
It has also been found that greatest resistance to feather-ing with a given proportion of sodium carbonate and dipotassium hydrogen phosphate is secured by spray-drying the emulsion of the creamer with the salts dissolved therein before drying, compared with dry-mixing in after spray-drying the emulsion.
Spray-drying a warm emulsion with added sodium carbonate in .
~46836 excess (about 0.5% by weight dry basis and above~ however causes the development of browning reactions which is again highIy undesirable. -~ In accordance with the present invention there is pro-f'' 5 vided a process for the preparation of a non-dairy creamer powdercomposition having enhanced feathering resistance which comprises forming an emulsion and drying, normally spray-drying, from 20 to 40% by weight on a dry basis of fat, from 3 to 15% by weight of sodium caseinate, from 35 to 65% by weight carbohydrate, together, 10 if desired, with an emulsifier, such as a monoglyceride, prefera-bly in the range of from 0.5 to 3.0% by weight, and importantly - including as a buffering agent a mixture of sodium carbonate and a phosphate, preferably dipotassium hydrogen phosphate, or a citrate, at a level from 1 to 4% by weight.
The invention also provides a non-dairy creamer powder ; formed by spray-drying an emulsion as described above.
The amount of the buffer mixture to be used depends upon the expected or recommended consumer dose level to attain a feathering resistance of 500 ppm or more. The proportion of 20 carbonate/phosphate, and the percentage amount of the buffer mixture, should be such that neither a backtaste from the phosphate or carbonate, nor any tendency to browning from the sodium carbonate occurs.
Preferably, the buffering agent is a mixture of sodium 25 carbonate and dipotassium hydrogen phosphate in a weight ratio of 1:9. Thus, a high-feathering resistance composition is provided by a mixture of 2.7% by weight dipotassium hydrogen phosphate and 0.3~ by weight sodium carbonate as the buffering agent, which gives a feathering resistance against at least 500 30 ppm hardness and a coffee pH of 4.75 at the test amounts stated ` ~046836 above. This composition will have no backtaste, nor any tendency , to cause browning reactions -since the phosphate and carbonate levels are both sufficien'tly low, up to the normal usage level of the creamer.
The following Table illustrates the results of tests carried out with spray-dried compositions containing dipotassium hydrogen phosphate or sodium carbonate alone compared with a mixture of these salts according to the invention. The feather-~, ing resistance is determined with the test level amounts of , 10 coffee and creamer. The taste was assessed at this same level, and at the normal usage.
Taste ; K2HPO4 Na2C3 Featherihg resistance Charact-eris;tics
2.0~ - Feather at 300 ppm No backtaste `,15 2.2% - at 350 ppm No backtaste
3.0% - at 500 ppm Slight backtaste . . .
,'~ 2.7% 0.3% at 550 ppm No backtaste ;; - 1.0% at 400 ppm Backtaste The above Table indicates that a mixture of salts -20 according to the invention achieves high feathering resistance ,~i with sodium caseinate based creamers when the salts are ; incorporated in the emulsion before spray-drying.
Similar favourable results may be achieved with other , mixtures with sodium carbonate,,i.e., citrates and other ,~25 phosphates.
~, The following Example illustrates the invention and the manner in which it may be performed.
EXAMPLE
A coffee creamer emulsion was prepared at *he following dry weight percentages of ingredients:
'' ': ' . . .
~;~ 10~6836 .
60.0% corn syrup solids; 32.0% high lauric vegetable - fat; 3.5% sodium caseinate; 1.5% mono/diglyceride emulsifier (Cremodon 250/20*~; 2.7% dipotassium - hydrogen phosphate and 0.3~ sodium carbonate.
400 lbs. of this emulsion were prepared, by first dissolving the corn syrup solids and sodium caseinàte in 200 lbs.
: warm water at 50C., followed by dissolution of the buffer salts.
, A melted fat phase was prepared at the same time from the remaining fatty ingredients and kept at a temperature no higher than 50C. The melted fat phase was then poured into the aqueous phase with agitation to cause emulsification, at a temperature ~7 no higher than 50C. The resultant emulsion was then homogenized ,~ under a pressure of 4000 psig, and passed to a spray drier of conventional design with centrifugal pressure nozzles, and dried to a powder of 2% moisture content. An inlet temperature of 205C. and an outlet temperature of 94C. was employed, to give somewhat less than 200 lbs. dried product.
The spray-dried coffee creamer, when added at the rate of 3.0 grams to a cup of instant coffee, made up from 2.0 grams instant coffee dissolved in 170 ml. of water at 80C., of known ~ hardness, that is 550 ppm. No feathering occurred, nor was there ; any backtaste attributable to the presence of the phosphate/
carbonate agent, nor had any discoloration occurred in the powder as a result of browning reactions.
; *Trademark _ 7 _
,'~ 2.7% 0.3% at 550 ppm No backtaste ;; - 1.0% at 400 ppm Backtaste The above Table indicates that a mixture of salts -20 according to the invention achieves high feathering resistance ,~i with sodium caseinate based creamers when the salts are ; incorporated in the emulsion before spray-drying.
Similar favourable results may be achieved with other , mixtures with sodium carbonate,,i.e., citrates and other ,~25 phosphates.
~, The following Example illustrates the invention and the manner in which it may be performed.
EXAMPLE
A coffee creamer emulsion was prepared at *he following dry weight percentages of ingredients:
'' ': ' . . .
~;~ 10~6836 .
60.0% corn syrup solids; 32.0% high lauric vegetable - fat; 3.5% sodium caseinate; 1.5% mono/diglyceride emulsifier (Cremodon 250/20*~; 2.7% dipotassium - hydrogen phosphate and 0.3~ sodium carbonate.
400 lbs. of this emulsion were prepared, by first dissolving the corn syrup solids and sodium caseinàte in 200 lbs.
: warm water at 50C., followed by dissolution of the buffer salts.
, A melted fat phase was prepared at the same time from the remaining fatty ingredients and kept at a temperature no higher than 50C. The melted fat phase was then poured into the aqueous phase with agitation to cause emulsification, at a temperature ~7 no higher than 50C. The resultant emulsion was then homogenized ,~ under a pressure of 4000 psig, and passed to a spray drier of conventional design with centrifugal pressure nozzles, and dried to a powder of 2% moisture content. An inlet temperature of 205C. and an outlet temperature of 94C. was employed, to give somewhat less than 200 lbs. dried product.
The spray-dried coffee creamer, when added at the rate of 3.0 grams to a cup of instant coffee, made up from 2.0 grams instant coffee dissolved in 170 ml. of water at 80C., of known ~ hardness, that is 550 ppm. No feathering occurred, nor was there ; any backtaste attributable to the presence of the phosphate/
carbonate agent, nor had any discoloration occurred in the powder as a result of browning reactions.
; *Trademark _ 7 _
Claims (8)
1. A process for the preparation of a non-dairy creamer powder composition having enhanced feathering resistance which comprises forming an emulsion and drying from 20 to 40% by weight on a dry basis of fat, from 3 to 15% by weight of sodium caseinate, from 35 to 65% by weight carbohydrate and importantly including as a buffering agent a mixture of sodium carbonate and a phosphate or a citrate at a level from 1 to 4% by weight.
2. A process according to claim 1, in which the emulsion also contains an emulsifier.
3. A process according to claim 2, in which the emulsifier is present in amount within the range of from 0.5 to 3.0% by weight.
4. A process according to claim 2, in which the emulsifier is a monoglyceride.
5. A process according to claim 1, in which the sodium carbonate and dipotassium hydrogen phosphate are present in a weight ratio of 1:9.
6. A process according to claim 1, in which the drying step is spray-drying.
7. A non-dairy creamer powder formed by spray-drying an emulsion comprising from 20 to 40% by weight on a dry basis of fat, from 3 to 15% by weight of sodium caseinate, from 35 to 65%
by weight carbohydrate, from 0.5 to 3.0% by weight of a mono-glyceride emulsifier and from 1 to 4% by weight of a buffering agent comprising a mixture of sodium carbonate and a phosphate or citrate.
by weight carbohydrate, from 0.5 to 3.0% by weight of a mono-glyceride emulsifier and from 1 to 4% by weight of a buffering agent comprising a mixture of sodium carbonate and a phosphate or citrate.
8. A powder according to claim 7, in which the buffering agent is a mixture of 0.3% by weight of sodium carbonate and 2.7% by weight of dipotassium hydrogen phosphate.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA261,020A CA1046836A (en) | 1976-09-13 | 1976-09-13 | Non-dairy creamer compositions |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA261,020A CA1046836A (en) | 1976-09-13 | 1976-09-13 | Non-dairy creamer compositions |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1046836A true CA1046836A (en) | 1979-01-23 |
Family
ID=4106838
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA261,020A Expired CA1046836A (en) | 1976-09-13 | 1976-09-13 | Non-dairy creamer compositions |
Country Status (1)
| Country | Link |
|---|---|
| CA (1) | CA1046836A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2017134253A1 (en) | 2016-02-04 | 2017-08-10 | Nestec S.A. | Creamer composition |
| WO2019020416A1 (en) | 2017-07-27 | 2019-01-31 | Nestec S.A. | Foaming creamer composition |
-
1976
- 1976-09-13 CA CA261,020A patent/CA1046836A/en not_active Expired
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2017134253A1 (en) | 2016-02-04 | 2017-08-10 | Nestec S.A. | Creamer composition |
| AU2017214420B2 (en) * | 2016-02-04 | 2021-05-20 | Société des Produits Nestlé S.A. | Creamer composition |
| RU2756860C2 (en) * | 2016-02-04 | 2021-10-06 | Сосьете Де Продюи Нестле С.А. | Whitener composition |
| WO2019020416A1 (en) | 2017-07-27 | 2019-01-31 | Nestec S.A. | Foaming creamer composition |
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