JP2005514047A - Transparent liquid creamer composition - Google Patents

Abstract

  Beverage creamer compositions are provided that are transparent but add an opaque and creamy appearance when added to a liquid to be creamed. The creamer is preferably provided as a liquid emulsion having a lipid phase dispersed in an aqueous phase. These phases have equal or substantially equal refractive indices. One of these phases can contain a solute such as a non-reducing sugar in the aqueous phase and its refractive index can be adjusted until it is equal to the refractive index of the lipid phase. The creamer is preferably provided in a clear packaging.

Description

  The present invention relates to creamer compositions and its use to whiten beverages such as coffee or tea beverages. The invention also relates to a method for producing the creamer.

  Creamer compositions are well known in the art. Most creamers are provided in the form of dry powders for addition to beverages that need to be whitened, lightened or creamed, either by sensation or by consumer preference. Creamer formulations are also available in liquid form. These creamers are often found in single-feed packaging, such as capsules or sachets, as well as multiple-feed packaging. The liquid appears with a milky appearance. However, it can be seen here that there is a need in the market for a product that functions as a creamer but initially does not appear to be a creamer.

  The present invention describes a creamer that does not have the appearance of a dairy product, but when added to a beverage, functions to whiten the beverage.

  According to a first aspect of the invention, a creamer composition is provided that is transparent.

  In one embodiment of the invention, the creamer composition is colorless. In an alternative embodiment, the creamer composition is colored but remains transparent.

  In a preferred form of the invention, the creamer composition comprises at least two phases. In one embodiment, at least one phase is an aqueous phase.

  The composition can include a lipid phase. In one embodiment, the composition comprises an aqueous phase that is continuous and a lipid phase dispersed in the aqueous phase. The creamer composition is preferably in the form of an emulsion.

  In a preferred form of the invention, the composition is in liquid form.

  In one embodiment, each phase of the composition has a refractive index equal to or at least substantially equal to the refractive index of the other phase.

  In a further preferred form of the invention, at least one phase adjusts the refractive index of that phase to a value equal to or approximately equal to the refractive index of the other phase, resulting in a clear composition. Contains only a sufficient amount of solute. The refractive index of each phase in the composition is preferably in the range of about 1.43 to about 1.48.

  In one embodiment, the composition includes an aqueous phase and a lipid phase, and the solute is included in the aqueous phase. The aqueous phase preferably contains from about 40% to about 85% by weight solute.

  In one embodiment, the solute is an edible carbohydrate. The carbohydrate is preferably a low molecular weight carbohydrate. The carbohydrate is preferably a non-reducing sugar. More preferably, the non-reducing sugar is non-brown. Non-reducing sugars can include sucrose.

  In one embodiment, the aqueous phase of the creamer comprises from about 40% to about 85% sugar, more preferably from 50% to 80%, and most preferably from about 55% to 70% sugar. It is preferable to contain. An example of a suitable sugar is sucrose.

  In one embodiment, the creamer composition has a water activity of about 0.9 or less, preferably about 0.85 or less.

  In one embodiment, the lipid phase comprises edible oil. The oil is preferably hydrogenated. The oil preferably has a melting point of about 35 ° C. or less. In preferred embodiments, the lipid phase is no more than about 25% of the total weight of the creamer composition, and more preferably from about 5% to about 20% of the total weight of the creamer composition.

  According to a further aspect of the present invention, a method of making a creamer composition comprises a first component selected to have a creamy mouthfeel property when diluted in a beverage, forming a first phase, and When mixed with one phase, providing a second component that forms a second phase and mixing the first and second components together to provide a clear composition.

  In a preferred form of the invention, the mixing step includes forming an emulsion of those phases.

  In one embodiment, the method comprises adjusting the refractive index of at least one phase to be equal to or approximately equal to the value of the refractive index of the other phase.

  In a further preferred form of the invention, at least one component is a liquid.

  In one embodiment, the first phase includes edible lipids that provide a lipid phase. The second phase can be an aqueous solvent that provides an aqueous phase. In one embodiment, the method of the present invention adjusts the refractive index of one of the phases to a value equal to or approximately equal to the refractive index of the other phase to provide the solute in an amount sufficient to provide a clear composition. Dissolving in one of the phases. In a further preferred form of the process according to the invention, the solute is dissolved in the aqueous phase.

  In one embodiment, the emulsion of the composition comprises an oil phase suspended in an aqueous phase.

  According to a third aspect of the present invention, a method for creaming a beverage comprises the steps of providing a beverage to be creamed, providing a transparent beverage creamer composition, Mixing a sufficient amount of the composition in the beverage until an appearance is obtained.

  In a preferred form of the invention, the creamer composition is in liquid form.

  In a further preferred form of the invention, the creamer composition is provided in the form of a concentrate.

  In one embodiment of the invention, the beverage is aqueous.

  In a further aspect of the invention, a creamer composition is provided comprising at least two phases having equal or substantially equal refractive indices so as to make the composition substantially transparent.

  An advantage of the present invention is that when a creamer composition is added to a beverage, a clear creamer composition can have the surprising effect of changing the beverage to a creamy state.

  A further advantage is that a creamy effect can be obtained without necessarily using milk-derived ingredients.

  The present invention relates to a beverage creamer that does not have the appearance of a dairy product, but is provided as a clear and transparent composition. The composition may be in the form of a liquid or a semi-solid such as a flowable gel or paste. When diluted by adding to a beverage to be creamed, it results in a beverage having creamy organoleptic properties. The creamer is preferably provided as a concentrate. In a preferred form, it has the ability to turn opaque and creamy when diluted by adding the creamer to a beverage that is to be whitened or creamed.

  In an embodiment, the creamer composition comprises at least two phases having a refractive index that is equal or at least closely matched for each phase. It is preferred that the refractive indices are equal before dilution in the beverage to be creamed. If the refractive index of any phase is different, the composition is creamy in appearance. In use, a phase change occurs when the creamer composition is diluted in a beverage to be creamed. In preferred embodiments, one phase is dispersed in one or more other phases, preferably resulting in an emulsion.

  Thus, the liquid composition in a preferred embodiment comprises a continuous aqueous phase and a dispersed lipid phase. The phases have respective refractive indices that are at least substantially equal and preferably equal. The composition is selected to dissolve in one phase and thereby adjust the refractive index of the dissolved phase as soon as it dissolves, thus at least closely approaching the refractive index (RI) of the other phase. Components may be included. After adjustment, it is preferred that the refractive indices of the phases are equal.

  In one embodiment, the creamer composition comprises an emulsion of phases dispersed within a continuous phase as a dispersion medium. The refractive index of the dispersed phase is selected or adapted to be substantially equal to the refractive index of the continuous dispersion medium.

  In a preferred embodiment, the refractive index of the aqueous phase is adjusted to correspond to the refractive index of the lipid phase.

  Depending on the choice of lipid component, the refractive index of the lipid phase typically varies from 1.43 to 1.48. Preferred lipid phase components include lauric fats such as those present in palm kernel oil and coconut oil having an RI of about 1.45, and non-lauric fats having an RI of about 1.47, such as canola Contains oil.

  For the aqueous phase, the refractive index of water is about 1.33 at normal room temperature, so its RI needs to be adjusted to produce a clear emulsion when the oil is added. In this case, in order to adjust the RI of the aqueous phase by raising it to the level of fat, a component that increases the RI is added to the aqueous phase. To achieve this, a low molecular weight carbohydrate was found. Preferred such carbohydrates are non-reducing, non-brown modified sugars. A suitable choice of sugar that meets these requirements is sucrose. However, if a certain degree of browning is desired in the liquid creamer, a browning sugar such as corn syrup can be used. With this alternative, the clear liquid creamer exhibits a brown hue. It will be appreciated that other colorants can be added to provide the desired color. These colorants can be selected from those well known in the beverage field. Accordingly, providing a clear creamer solution having blue, green, orange, red, mauve, or brown, or other shades or hues, as may be desired, is within the scope of the present invention. It is not over.

  In liquid form embodiments of the creamer composition, it is preferred that the lipid phase comprises about 0% to 25% by weight of the total creamer composition. It is preferred that the lipid phase comprises about 10% to 20% by weight of the creamer, more preferably about 12% to 18% by weight, and most preferably about 13% to 15% by weight of the total composition. To be advantageous, the oil component in the lipid phase should have good oxidative stability and a low melting point. The oil preferably has a melting point of about 35 ° C. or less.

  It is preferred that the oil is lightly hydrogenated, that is, the amount of hydrogenation does not increase the melting point of the oil or decrease the refractive index. Excessive hydrogenation will lead to an increase in melting point and a decrease in refractive index, correspondingly requiring a greater degree of RI adjustment of the aqueous phase.

  Thus, in a preferred embodiment, the aqueous phase includes only the remainder of the composition. The total composition preferably comprises water from about 20% to 33% by weight, and more preferably from about 25% to 30% by weight.

  In embodiments where the creamer composition is provided in a semi-solid form, the composition comprises a hydrocolloid gum sufficient to increase viscosity and thereby decrease flowability. The ratio of lipid phase can also be increased appropriately. In such embodiments, the composition can be provided as a gel-like squeezable mass, or a scoopable paste. The hydrocolloid can be gelling or non-gelling. If the selected hydrocolloid is non-gelling, such as xanthan gum, a paste-like product is obtained. When the hydrocolloid is gelling, for example, alginate, the composition takes the form of a gel.

  When the RI modulating component is a sugar, the sugar is preferably contained at about 50% to about 60% by weight of the total composition, more preferably about 53% to 58% by weight.

  However, in the aqueous phase, carbohydrates such as non-brown modified sugar can comprise about 40% to about 85% by weight of the aqueous phase. In a preferred embodiment, the aqueous phase can comprise about 50 wt% to 80 wt%, and more preferably about 55 wt% to 70 wt% sucrose.

Water activity _{A w} of the liquid creamer composition is 0.9 or less, also should not exceed about 0.85. This has the advantage that the need to highly sterilize the actual composition is obviated. If the water activity value is approaching this upper limit, it is desirable to fill the composition in aseptic packaging. At lower _Aw values, hot filling and holding methods are acceptable to provide a sufficiently long shelf life. The addition of a carbohydrate RI modulating component helps to reduce the A _w value of the total composition.

  Additional components of the composition can include an emulsifier system, a buffer system, a foam stabilizer and a flavoring agent. The flavoring agent includes, for example, an aromatic component of coffee. However, any other suitable desired flavoring flavoring component can be utilized.

  The emulsifier system, when used, includes a first emulsifier that serves to prevent coalescence of the dispersed globules of the dispersed phase and keep them suspended. The first emulsifier is desirably present at a concentration of up to about 2.5% by weight of the total composition, preferably about 1% to 2%. Sodium caseinate is a preferred example of such a drug. Other non-limiting examples that can be used include soy protein isolate, wheat protein isolate, defatted dried milk solids, modified starch, and combinations thereof.

  Additional emulsifiers can be included in the composition to further improve the stability of the emulsion. Non-limiting examples of such additional agents are distilled monoglycerides or mono-diglycerides, sodium stearoyl lactylate, diacetyl tartaric acid ester of monoglyceride (DATEM), and combinations thereof. Suitable examples of monoglycerides and mono-diglycerides are those sold under the trade names Dimodan BPTK or Pandan 160 available from Danisco Ingredients USA, Inc., New Century, Kansas, USA.

  In preferred embodiments, the second emulsifier is soluble in the lipid phase and is about 0.2% to 1.5% by weight of the total composition, more preferably 0.5% to 1%. %.

  The composition may further include a system buffer. This system buffer is useful for buffering the pH of the liquid composition higher so as to stabilize the protein. The pH range is preferably about 6-8, and more preferably about 6.5-7.5. It has been found that having a pH in these ranges improves the stability of the emulsion of the liquid creamer once it is in the beverage. Non-limiting examples of suitable buffering agents are potassium phosphate, sodium bicarbonate, sodium citrate and sodium tripolyphosphate. These buffers are preferably present from about 0.5% to about 1% of the total weight of the composition.

  The composition may further comprise a foam stabilizer, particularly if it is desired that the creamy beverage has a certain amount of foam. The foam stabilizer can include a suitable gum such as carrageenan. Alternative or further options for inclusion are, for example, guar gum, CMC, locust gum, MCC, sodium alginate and the like. The stabilizer can be 0% to about 0.3% of the total weight of the composition.

  The preparation of the creamer composition comprises the steps of collecting the required ingredients together, charging them into a mixing vessel containing a measured amount of solvent, eg about 70-80 ° C., preferably about And forming a wet mix with them at a moderate temperature in the range of 73-75 ° C. This mix can then be homogenized, preferably in a two-stage process, to produce a clear liquid concentrate that can then be filled into the required container. It is preferred to maintain the temperature of filling for a holding time of up to about 6 minutes. Typically, a time of about 2-3 minutes is sufficient at a temperature in the range of about 80 ° C to 85 ° C. Filling can be in any suitable container, from relatively inflexible bottles, jars, etc. to flexible tubes, sachets, pouches, bags, etc.

  The creamer of the present invention has been found suitable for use in cold drinks such as ice coffee, ice tea, and milk shakes as well as conventional hot drinks such as hot coffee, tea and chocolate, and malt drinks. It was done. The creamer of the present invention can also be added to ice cream dessert beverages such as granitas and fruit shakes, and floats. The creamer of the present invention can also be applied to desserts and creamy dessert toppings.

  The beverage creamer can be packaged to provide a product having a transparent wall portion defining an interior space and a container with a visually clear creamer composition within the interior space. In one embodiment, the package can comprise a sterilized clear glass or plastic jar or tube with a sealing lid suitable for multiple delivery. Alternatively, the package can be fitted with a dispenser, such as a supply system or nozzle portion, associated with the top surface of the jar and tube. A single-feed package can include a sealed, transparent walled capsule or canister having a removable sealing membrane, such as a peelable lid.

  Upon storage stability testing, after opening the container, the creamer composition was found to exhibit a shelf life of at least 1 month at normal room temperature in the range of 20 ° C to 25 ° C. The low Aw of the product, preferably controlled to less than 0.85, reduces microbial growth and allows the product to remain storage-stable under most ambient conditions even after opening. It has become. It has been found that the unopened shelf life of the product exceeds 1 year.

It will be appreciated by those skilled in the art that numerous modifications can be made to the relative proportions and selections of the various components without departing from the spirit and scope of the present invention. For example, variations can be taken with respect to:
-Selection of emulsifiers such as sodium caseinate, wheat protein isolate, soy protein isolate, and modified starch.
• Lipid type and degree of hydrogenation-selection such as palm kernel, coconut palm, canola, soybean, corn, palm, or sunflower oil. Since each of these oils has a slightly different refractive index, the final formulation will depend on the refractive index of the selected oil.
Lipid / water / RI adjusting solute ratio: If the RI of one or more aqueous phases needs to be adjusted to match the RI of the lipid phase, increasing the lipid phase content will increase the water and solute content. Inevitably drops. This is because there is less water at higher lipid levels. Therefore, in order to raise the RI to match the RI of the lipid, it is necessary to add less solute.

  The following are non-limiting examples of suitable formulations of the creamer of the present invention.

Example 1
A creamer liquid composition is prepared from the following ingredients in the following manner.

An amount of water comprising 30% by weight of the final composition is placed in a Lanco mixing vessel. Add dipotassium phosphate followed by sodium caseinate, flavor, oil and emulsifier. The temperature is raised to about 75 ° C and maintained at about 75 ° C. Sucrose is added slowly with continuous mixing of the ingredients. This provides a wet mix. The mix is then homogenized in two stages, 2500 psi and 500 psi, respectively, and then filled into a container as a clear liquid. The filling temperature is maintained at about 82 ° C. for a holding time of 2 minutes. The composition of the liquid composition is (% by weight) as follows:
30% water
Sucrose 55%
Palm kernel oil 13%
Sodium caseinate 1%
Emulsifier (Panodan 160K) 0.3%
Dairy flavor 0.2%
Dipotassium phosphate 0.5%

  The composition is tested for storage stability. A volume of 100 ml is kept in an uncoated container at 23 ° C. for 30 days. At the end of this period, the composition has a clear appearance without any signs of rotting odor or other noticeable emissions.

  A second such amount is kept in a sealed transparent container for one year, after which it is opened. The composition also shows no noticeable emission sign.

Example 2
A liquid creamer was formulated from the following ingredients, which were mixed together, homogenized and filled as in Example 1 (units are weight percent):
28% water
Sucrose 51.9%
Palm kernel oil 18%
Sodium caseinate 1%
Sodium stearyl lactylate 0.2%
Dairy flavor 0.2%
Dipotassium phosphate 0.5%
Polysorbate 60 0.2%

  Again, a clear liquid emulsion was obtained, filled into a glass container and sealed. Creamers stored in this form passed a one year storage stability test in a closed container and a one month storage stability test in an open container. When added to a coffee beverage, the creamer developed a strong whitening performance and gave the beverage a creamy mouthfeel. No coalescence of oil droplets appeared.

Example 3
A third creamer liquid composition is prepared from the following ingredients in the following manner.

Charge a weighed amount of water into the mixing vessel. Add dipotassium phosphate followed by sodium caseinate, flavor, oil and emulsifier. The temperature is raised and maintained at about 72 ° C. Sucrose is added slowly with continuous mixing of ingredients to form a wet mix. The mix is then homogenized in two stages, 2500 psi and 500 psi, respectively, and then filled into a sachet as a clear liquid. The filling temperature is maintained at about 80 ° C. for a holding time of 3 minutes. The composition of the liquid composition in weight percent is:
25% water
Sucrose 58%
Canola oil 15%
Sodium caseinate 1%
Emulsifier (Panodan 160K) 0.3%
Dipotassium phosphate 0.5%

  The composition provides a clear liquid and changes to creamy and opaque upon dilution by addition to water. In this form, the composition serves as a thick creamy dessert topping. In tea and coffee, the composition exhibits similar performance.

  Various modifications and variations of the exemplary embodiments disclosed above may be made without departing from the scope of the invention as defined above and with reference to the appended claims. Will be understood.

Claims (42)

  A creamer composition that is transparent.   The creamer composition of claim 1, which is colorless.   The creamer composition of claim 1, wherein the creamer composition is colored but transparent.   The creamer composition of claim 1 comprising at least two phases.   The creamer composition of claim 4, wherein at least one of the phases is an aqueous phase.   6. A creamer composition according to claim 5, further comprising a lipid phase.   The creamer composition of claim 6, wherein the aqueous phase is continuous and the lipid phase is dispersed in the aqueous phase.   The creamer composition of claim 6 comprising an emulsion.   The creamer composition of claim 1 in liquid form.   5. A creamer composition according to claim 4, wherein each phase has a refractive index equal to or at least substantially equal to the refractive index of the other phase.   4. At least one of the phases includes a sufficient amount of solute to adjust the refractive index of that phase to a value equal to or approximately equal to the refractive index of the other phase to provide a clear composition. The creamer described.   The creamer of claim 11, wherein the refractive index of each phase is in the range of about 1.43 to about 1.48.   The creamer composition of claim 6, wherein the aqueous phase comprises a solute.   The creamer composition of claim 13, wherein the aqueous phase comprises about 40 wt% to 85 wt% solute.   14. A creamer composition according to claim 13, wherein the solute is an edible carbohydrate.   14. A creamer according to claim 13, wherein the solute is a low molecular weight carbohydrate.   14. A creamer according to claim 13, wherein the solute is a non-reducing sugar.   The creamer of claim 17, wherein the non-reducing sugar is non-brown.   The creamer of claim 17, wherein the sugar comprises sucrose.   The creamer of claim 17, wherein the aqueous phase comprises about 40 wt% to about 85 wt% sugar.   The creamer of claim 1 having a water activity of about 0.9 or less.   The creamer composition of claim 4, wherein at least one of the phases is a lipid phase.   23. A creamer composition according to claim 22, wherein the lipid phase comprises an edible oil.   24. A creamer composition according to claim 23, wherein the oil is lightly hydrogenated.   25. A creamer composition according to claim 24, wherein the oil has a melting point of no more than about 35 ° C.   23. The creamer composition of claim 22, wherein the lipid phase is no more than about 25% of the total weight of the creamer composition.   A method of making a creamer composition comprising a first component selected to have a creamy mouthfeel property when diluted in a beverage to form a first phase, and said first phase Providing a second component that, when mixed, forms a second phase, and mixing the first and second components together to provide a clear composition.   28. The method of claim 27, wherein the mixing comprises forming an emulsion of the phase.   28. The method of claim 27, comprising adjusting the refractive index of at least one phase to be equal to or approximately equal to the value of the refractive index of the other phase.   28. The method of claim 27, wherein at least one of the components is a liquid.   28. The method of claim 27, wherein the first phase comprises an edible lipid component that provides a lipid phase.   28. The method of claim 27, wherein the second phase comprises an aqueous solvent that provides an aqueous phase.   30. The method of claim 28, wherein the emulsion comprises a lipid phase dispersed in an aqueous phase.   Adjusting the refractive index of one of the phases to a value equal to or approximately equal to the refractive index of the other phase to dissolve the solute in one of the phases in an amount sufficient to provide a clear composition. 30. The method of claim 29, comprising:   35. The method of claim 34, wherein the solute is dissolved in the aqueous phase.   35. The method of claim 34, wherein the solute is a non-reducing sugar.   37. The method of claim 36, wherein the aqueous phase comprises about 40% to about 85% by weight of the sugar.   A method of creaming a beverage, the step of providing a non-creamy beverage to be creamed, the step of providing a transparent beverage creamer composition, the beverage obtaining a desired creamy appearance Until the beverage is mixed with a sufficient amount of the composition.   40. The method of claim 38, wherein the creamer composition is in liquid form.   40. The method of claim 38, wherein the creamer composition is provided in the form of a concentrate.   40. The method of claim 38, wherein the beverage is aqueous.   A creamer composition comprising at least two phases having an equal or substantially equal refractive index so as to make said composition substantially transparent.