JP2013507938A - Anti-oxidant-containing liquid creamer - Google Patents

Abstract

An emulsifying component comprising a relative amount of at least two different low molecular weight emulsifiers sufficient to provide a stabilized emulsion; a blend of two different cellulose compounds in an amount sufficient to maintain composition uniformity; A cellulose component comprising; a carrageenan gum component present in an amount sufficient to maintain the uniformity of the composition; a vegetable oil, and optionally an amount sufficient to provide whitening to the aqueous medium to which the creamer is added A sufficient amount of water to form a liquid creamer, and a sufficient amount of gum arabic and carotenoid components to provide a liquid creamer with improved resistance to light and temperature induced oxidation. A liquid creamer composition having improved resistance to oxidation, comprising an antioxidant system comprising.
[Selection figure] None

Description

  The present invention relates to compositions for extended shelf life (ESL) and shelf stable liquid creamers with improved resistance to oxidation, and methods for making the compositions.

  Creamers, also known as whiteners, are widely used with hot and cold drinks such as coffee, cocoa and tea. Creamers can also be used as an alternative to milk or milk cream, with powders or particulates such as cereals. Creamers are available in both liquid and powder form. However, the creamer in powder form does not give the impression of a traditional dairy creamer. In addition, powder creamers can be difficult to dissolve when added to beverages such as coffee and can result in non-uniform beverages.

  A liquid creamer is essentially an oil-in-water emulsion with an oil phase made of normal food grade oil that may be partially hydrogenated. Liquid creamers can undergo oxidation when exposed to light or high temperatures, or both, and light-induced oxidation is a much more serious problem than high temperature-induced oxidation.

  The majority of liquid creamers on the market today are sold in chilled as ESL (extended shelf life) creamers and need to be stored in a refrigerator. Even under chilled conditions, normal liquid creamers have been found to oxidize within a few weeks under standard 1075 Lux fluorescent lamps commonly found in supermarkets unless protected from this lighting effect. Typical labels for liquid creamers do not provide adequate photoprotection and exacerbate oxidation problems. For example, standard labels used for liquid creamers in the United States reduce light transmission by about 65% in the most important wavelength range of 400 nm to 600 nm, which is far from eliminating oxidation. Better labels exist, but these are not preferred by the market due to undesired finishing. Therefore, liquid creamers currently on the market are inevitably exhibiting some off-flavour and low quality due to oxidation if stored under light at any temperature for too long.

  Desirable cold-storable liquid creamers are exposed to light at much higher temperatures than chilled products, and this is expected to increase oxidation as a simple chemistry issue. Cold creamable liquid creamers are subject to oxidation by two different but somewhat related mechanisms: oxidation induced by temperature alone and oxidation induced by light and accelerated by temperature.

  Oxidation related only to temperature is itself a relatively slow phenomenon that does not cause quality degradation that is severe enough to significantly reduce the shelf life of liquid creamers that can be stored at room temperature. For example, a cold creamable liquid creamer that is stored at ambient temperature but in the dark may still be acceptable in sensory quality after a period of about 6 months that defines the shelf life of the product. In contrast, oxidation induced by light and accelerated by temperature results in a rapid deterioration of the quality of liquid creamers that can be stored at room temperature, making them unacceptable to consumers.

  Although preventing bulk oil oxidation is known in the art, reducing light-induced oxidation in liquid creamers is a difficult task. Currently, there is no reliable data available on the most sensitive wavelengths for delivering harmful energy to initiate the light-induced oxidation process.

  Emulsion oil oxidation involves a different degradation reaction mechanism than bulk oil oxidation due to factors such as antioxidants used, presence of chelating agents, component purity, component partitioning, interfacial properties, droplet properties and component interactions It was shown that. U.S. Patent Application Publication No. 20050184275A1 is a highly polyunsaturated lipid in oil-in-water and water-in-oil emulsions containing effective amounts of tocopherol, beta-carotene, egg yolk or soybean phospholipid, and sucrose or sorbitol An antioxidant composition for enhancing oxidation inhibition is taught. EP 1006809 states that oil-in-water dispersions of beta-carotene and other carotenoids are stable to oxidation, while beta-carotene water-dispersible beadlets are very sensitive to oxidation in diluted juice beverages. It is revealed. U.S. Pat. No. 5,284,674 discloses a powdered milk creamer optionally comprising a vitamin E-based antioxidant such as vitamin E dl alpha tocopherol.

  Casein is often used as an emulsifier in liquid creamers and is known to help reduce light-induced oxidation. However, even liquid creamers with high casein concentrations have been shown to undergo significant degradation when exposed to light. For example, a liquid creamer containing casein is degraded after 3-6 weeks under 1075 Lux fluorescent light, even when stored at 4 ° C. in a package that allows 50% light transmission of the entire visible spectrum. It was recognized. Protein-free liquid creamers do not contain casein and degrade under light and even more rapidly.

  Although quite a number of antioxidants are known, experts in the field have found that the best known antioxidants may have undesirable effects as pro-oxidants depending on the specific composition of the food matrix. Warned that there is also.

  Accordingly, there is a need in the industry for liquid creamers that have improved resistance to light-induced oxidation and the temperatures associated with oxidation. In particular, there is a need to find satisfactory antioxidant (s) that can protect liquid creamers from light and temperature induced oxidation, especially low protein and protein free.

  The invention described herein provides an emulsion component comprising at least two different low molecular weight emulsifiers in a relative amount sufficient to provide a stabilized emulsion; to maintain composition uniformity A cellulose component comprising a sufficient amount of a blend of two different cellulose compounds; a carrageenan (s) gum component present in an amount sufficient to maintain the uniformity of the composition; to maintain the desired pH Sufficient to provide a sufficient amount of buffer system; sufficient amount of plant and water to make a liquid creamer; and sufficient to provide a liquid creamer with improved resistance to light and / or temperature induced oxidation Liquid creamer with improved resistance to light and temperature induced oxidation comprising an antioxidant system comprising a significant amount of gum arabic and carotenoid component (s) By providing Narubutsu, to satisfy the unmet need of the art. The liquid creamer is aqueous based on one or more of protein (s), chelating agent (s), flavoring (s), sweetener (s) and colorant (s), and creamer. A sufficient amount of a whitening agent may be included to further whiten the medium.

  The present invention further provides a beverage comprising a beverage forming component, such as an aqueous liquid, coffee, tea, chocolate or fruit beverage, and an amount of the creamer of the present invention sufficient to impart a creaming effect to the beverage. The creamer of the present invention can be taken with foods such as cereals and berries, or used in cooking as a soup creamer, and used as a dairy substitute for other applications.

  The present invention comprises the steps of preparing an emulsifying component, a cellulose component, a carrageenan gum component, an antioxidant component (s), or a combination thereof, and dissolving the component in water with stirring. A method for producing the liquid creamer of the present invention is also provided. The water may be cold, hot, or cold but then heated, or hot but subsequently cooled. In one embodiment, the method comprises sweetening (s), protein (s), chelating agent (s), flavoring (s), colorant (s), and white in powder or liquid form. One or more of the agent (s), or combinations thereof, can further comprise adding to the water with stirring. Additionally, vegetable oil is added to the water or the wet mix to produce a mixture of all components, followed by ultra high temperature (UHT) sterilization or sterilization, retorting, and other thermal processing procedures. The mixture is subjected to a heat treatment selected from the group consisting of: Subsequent method steps include homogenization, cooling, and then filling the container under aseptic conditions to produce a liquid creamer.

  Yet another embodiment of the present invention relates to the use of an antioxidant system comprising gum arabic and carotenoid components to provide a liquid creamer with improved resistance to light and temperature induced oxidation.

  As described, liquid creamers, and particularly liquid creamers that can be stored at room temperature so that they can be stored at room temperature rather than under refrigerated conditions, are subject to light and temperature oxidation to compensate for light and temperature oxidation problems or Competing is the goal of the present invention. Although it seems theoretical to add antioxidants for this purpose, there are antioxidants that can affect the taste, color or sensory properties of creamers, either as pro-oxidants or as creamer This is not a simple task as many antioxidants have undesirable effects that adversely affect certain physical properties (eg, viscosity). Thus, a suitable antioxidant cannot be easily found without going far beyond conventional methods.

  Chlorophyll is a possible cause of light-induced oxidation, but the use of oils with no chlorophyll residue, such as partially hydrogenated cottonseed oil, does not relate oxidation to measurable chlorophyll content I confirmed that.

  In order to attempt to give the liquid creamer the appropriate antioxidant (s), different antioxidants and combinations thereof were tested. Known antioxidant (s) or combinations thereof, or antioxidant (s) and tocopherol alone, tocopherol and ethylenediaminetetraacetic acid (EDTA), tocopherol and tert-butylhydroquinone (TBHQ), citric acid and TBHQ, It has been found that all combinations of chelating agent (s) such as TBHQ alone, blends of vitamin E and vitamin C cannot reduce light-induced oxidation to a significant extent.

  After further testing, antioxidant systems including gum arabic and carotenoid (s) are effective in reducing light-induced oxidation and minimizing temperature-related oxidation, color and sensation. It has surprisingly been found that in terms of properties it is suitable for use with a commercially acceptable liquid creamer. Accordingly, the present invention uses an antioxidant system comprising gum arabic and carotenoid (s) to impart the necessary oxidation resistance to such liquid creamers without adversely affecting the sensory properties of the resulting creamer. And the resulting creamer composition containing an antioxidant system comprising gum arabic and carotenoid (s).

  These antioxidant-based gum arabic components are hydrocolloids widely used in beverages as foam stabilizers and emulsifiers to improve mouthfeel. Gum arabic reduces the surface tension of the liquid and results in increased foaming in carbonated beverages in addition to perfume and color encapsulation and stabilization. Gum arabic differs from other hydrocolloids which are polysaccharides in that it also contains a protein fraction, ie a hyperbranched arabinogalactan-protein complex. In particular, gum arabic has an amphipathic protein fraction and a branched polysaccharide fraction linked to the protein fraction. While the gum arabic amphiphilic protein fraction cooperates with the lipid droplets in the liquid creamer, the branched polysaccharide fraction of gum arabic provides steric hindrance around the lipid droplets, thereby oxidizing the lipid droplets. It appears that the arrival of agents or pro-oxidants such as metal cations can be reduced or delayed. Thus, oxidation is reduced while liquid creamer stability and shelf life are increased. This is very useful for liquid creamers.

  The most effective gum arabic for preventing oxidation is arabinogalactan-protein and the concentration must be standardized in gum arabic to have repeatable results. Examples of commercially available gum arabic include TIC PRETESTED (R) TICAMULSION (R) A-2010 powder, Tick Pretested (R) pre-hydrated (PRE-HYDRATED ) (R) gum arabic spray dry FCC (GUM ARABIC SPRAY DRY FCC) powder, and Tick Pretested (R) gum arabic FT pre-hydrated (GUM ARABIC FT PRE-HYDRATED) (R) powder . Advantageously, only a small amount of gum arabic in combination with a carotenoid component is required to protect against light and temperature induced oxidation in the liquid creamer. This may be due to a synergistic effect between the carotenoid and the gum.

  In a preferred embodiment, the liquid creamer composition of the present invention comprises gum arabic in an amount from about 0.1% to about 1.5% weight percent of the final composition, which usually contains about 8% oil. . Since gum arabic is tasteless, it does not give the liquid creamer an off-flavor or affect the viscosity of the liquid creamer at these low concentrations.

  In another preferred embodiment, the liquid creamer composition of the present invention comprises both gum arabic and a carotenoid component such as a blend of beta-carotene or natural carotenoids. In these compositions, gum arabic can be present at the oil / water interface but outside the emulsifier layer, while the carotenoid component is dissolved in the oil phase.

  The liquid creamer of the present invention may also contain an antioxidant system comprising the gum arabic and carotenoid system alone or in combination with another antioxidant. In one embodiment of the invention, the liquid creamer composition includes a gum arabic-antioxidant system comprising beta carotene in an amount of 0.5-30 ppm 5-30 ppm and alpha tocopherol in an amount of 20-110 ppm. Such systems have been found to completely suppress all light-induced oxidation. However, at high concentrations of beta carotene, the creamer color may not be acceptable to some consumers. Given the fact that the use of tocopherol alone has proved ineffective for antioxidant purposes, the use of tocopherol to help provide oxidation resistance is completely unexpected.

  In another embodiment of the present invention, the liquid creamer composition comprises a gum arabic-antioxidant comprising beta carotene in an amount of about 0.5-30 ppm 5 ppm and food grade EDTA as a chelating agent in an amount of about 1-2 ppm. Contains a system that also inhibits oxidation.

  Surprisingly, liquid creamers containing even lower concentrations, ie 0.5 ppm and 3.0 ppm beta-carotene, with or without EDTA, are also significantly less prone to light-induced oxidation. As confirmed by sensory analysis after prolonged exposure to 1075 Lux fluorescent light at 30 ° C., the reduced amount of beta-carotene allows only these liquid creamers to become unaffected by the presence of this small amount of beta-carotene. Has a yellow and desirable taste profile.

  Chelating agents such as EDTA are added to protect against the pro-oxidant effects of transition metals such as iron and copper and may not be required depending on the quality and source of the raw ingredients of the liquid creamer. Even if no transition metal is present in the formulation, liquid creamers processed in the United States have unexpectedly been found to contain a high concentration of transition metal, which makes EDTA, the sodium or potassium salt of EDTA. Citric acid, amino acids, sodium or potassium salts of amino acids, sodium or potassium hexametaphosphate, triphosphoric acid, tetraphosphoric acid and other sodium or potassium polyphosphates, sodium or potassium citrate, sodium or potassium tartrate, or combinations thereof It is necessary to add chelating agent (s), including but not limited to these.

  In one embodiment, the liquid creamer of the present invention comprises a blend of gum arabic, an antioxidant system comprising beta carotene in an amount of about 5 ppm, EDTA in an amount of about 2 ppm, which is maintained at 30 ° C. for up to 3 months. Inhibits light-induced oxidation in the liquid creamer under 1075 Lux fluorescent lamp.

  In addition to the antioxidant systems described above, the liquid creamer composition of the present invention comprises (i) an emulsification comprising at least two different low molecular weight emulsifiers in a relative amount sufficient to provide a stabilized emulsion. (Ii) a cellulose component comprising a blend of two different cellulose compounds in an amount sufficient to maintain composition uniformity; (iii) an amount sufficient to maintain composition uniformity; (Iv) a sufficient amount of a buffer system to maintain the desired pH; and (v) a sufficient amount of vegetable oil and water to produce a liquid creamer. The liquid creamer is further whitened in an aqueous medium to which protein (s), chelating agent (s), flavoring (s), sweetener (s), colorant (s), and creamer are added. A sufficient amount of a whitening agent can be included.

  In further embodiments, the liquid creamer is a low protein liquid creamer or a protein free liquid creamer.

  In order to achieve excellent emulsion stability, the emulsifier component of the liquid creamer composition is about 5: 1 to about 1:20, preferably about 3: 1 to about 1: 7, and most preferably about 1. Comprising a combination of at least one low HLB emulsifier and at least one medium HLB emulsifier in a weight ratio of 5: 1 to about 2: 4, wherein the low HLB emulsifier and the medium HLB emulsifier comprise about 0.05 to about 0.05 to Present together in an amount of 0.8% by weight.

  The hydrophilicity and lipophilicity depend on the emulsifier, and the balance between the two is called the HLB value. The HLB value is determined by calculating the hydrophilicity value or lipophilicity value of different regions of the molecule. Various references mention HLB values. Example, GriffinWC "Classification of Surface-Active Agents by 'HLB'" Journal of the Society of Cosmetic Chemists 1 (1949): 311, or Griffin WC "Calculation of HLB Values of Non-Ionic Surfactants," Journal of the Society of Cosmetic Chemists 5 (1954): 259.

  The HLB value of the emulsifier is usually in the range of 0-20. Generally, low HLB emulsifiers have HLB values between 1 and 4, while medium HLB emulsifiers have HLB values between 5 and 10.

  The emulsifier used is not limited to a single acyl or fatty acid component emulsifier, such as for a particular carbon chain length or degree of unsaturation. In a preferred embodiment, the emulsifier is a monoglyceride and an acid ester of a monoglyceride. Particularly preferred embodiments include combinations of monoglycerides and acid esters of monoglycerides. In some embodiments, low molecular weight emulsifiers with low HLB values, alone or in combination, are monoglycerides, diglycerides, acetylated monoglycerides, sorbitan trioleate, glycerol dioleate, sorbitan tristearate, propylene glycol monostearate, A low molecular weight emulsifier having a medium HLB value, selected from the group consisting of glycerol monooleate and glycerol monostearate, alone or in combination, sorbitan monooleate, propylene glycol monolaurate, sorbitan monostearate, stearoxyl- 2-Calcium lactate, glycerol sorbitan monopalmitate, soy lecithin, and diacetylated tartaric acid esters of monoglycerides.

  In a preferred embodiment, the liquid creamer composition includes a cellulose component as a blend of microcrystalline cellulose (MCC) and carboxymethyl cellulose (CMC), and a carrageenan gum component. Cellulose and gum components are present in an amount sufficient to keep the composition homogeneous so that no phase separation, sedimentation, creaming, feathering, gelation, or viscosity changes occur. Thus, the cellulose and gum components contribute to a hydrocolloid stabilization system that helps maintain the stability of the creamer composition alone, and also when added to a liquid medium.

  According to a preferred invention embodiment, the MCC / CMC / carrageenan stabilization system is about 0.05 to 1%, more preferably 0.2 to 0.7%, and most preferably 0.3% by weight of the total composition. The cellulose and carrageenan gum constituents are present in an amount of ˜0.5% by weight and are present in a weight ratio between 200: 1 to 1:10. Use of less than 0.05% of total hydrocolloid resulted in creaming, phase separation and off-flavor in liquid creamer samples, while concentrations of total hydrocolloid higher than 1% resulted in severe sample separation and gelation. Lysation is the shrinkage of a hydration system, generally a hydrocolloid, resulting in the leaching of its liquid component, ie a part of the upper or lower watering layer of the liquid product. Gelation is the process of forming a gel. A gel is defined as a substantially diluted cross-linking system that does not flow when in steady state. By weight, the gel is mostly liquid but behaves like a solid by a three-dimensional cross-linking network within the liquid. It is the cross-linking in the fluid that imparts structure (hardness) to the gel and contributes to tackiness. Phase separations that can be observed in liquid creamers are creaming, syneresis, marbling and other layering, and / or gelling. These undesirable effects could easily be observed visually, for example in different color layers for phase separation, or significantly increased viscosities, especially for gelation during storage at high temperatures.

  The cellulose component of the liquid creamer composition is about 0.01 to 1%, preferably about 0.2 to 0.6%, and most preferably about 0.3 to 0.5% by weight of the composition. Can be present in any amount. The ratio of MCC to CMC is preferably about 8: 1 to 12: 1, and most preferably about 9: 1 to 10: 1.

  The carrageenan gum component is preferably present in an amount of about 0.005 to 0.1 weight percent of the composition and may be kappa carrageenan, iota carrageenan and optionally lambda carrageenan, or combinations thereof. According to one embodiment of the present invention, the carrageenan is a kappa / iota carrageenan blend with a weight up to a weight ratio of about 6: 1 to about 1:10. Lambda carrageenan can optionally be added to maintain the desired product viscosity.

  In some embodiments, the liquid creamer of the present invention further comprises an additional antioxidant selected from the group consisting of tocopherol, sulfite, vitamin A and its precursors.

  The liquid creamer of the present invention may include one or more pH buffering agents to achieve a pH range of preferably about 6-8 and more preferably about 6.5-7.5. Non-limiting examples of suitable buffering agents include potassium phosphate, dipotassium phosphate, potassium hydrogen phosphate, sodium bicarbonate, sodium citrate, sodium phosphate, disodium phosphate, sodium hydrogen phosphate and tripolyphosphate A salt such as sodium. The buffering agent can be present in an amount of about 0.05 to about 2.1% of the total weight of the composition.

  Optionally, the liquid creamer composition contains a sweetener, including but not limited to sucrose, fructose, maltodextrin, high fructose corn syrup, other natural sweeteners, artificial sweeteners, or combinations thereof. can do. Sweeteners can be present at levels of about 0.1-50% by weight of the total composition, and preferably about 5-30%.

  The liquid creamer may include added colors and / or fragrances. Optionally, the whitening agent of the liquid creamer composition is titanium dioxide, which can be present in an amount of about 0.1 to about 1% by weight of the composition. Titanium dioxide can have a particle size in the range of 0.1 to 0.7 microns, with a preferred embodiment having a particle size of about 0.4 microns.

  The liquid creamer composition also contains about 0.1 to 33 wt% vegetable oil (s). The vegetable oil (s) can include partially or fully hydrogenated oils, alone or in combination. Suitable vegetable oils include, but are not limited to, soybean oil, palm oil, coconut oil, cotton seed oil, rapeseed oil, olive oil, sunflower oil and safflower oil.

  The liquid creamer composition comprises at least one food grade preservative selected from the group consisting of sodium benzoate, potassium benzoate, sorbic acid, sodium sorbate, potassium sorbate, sulfite, and combinations thereof. Further can be included.

  Embodiments of the present invention also include beverages comprising an aqueous liquid, a beverage forming component, and an amount of the liquid creamer composition of the present invention sufficient to provide a creaming effect to the beverage. The beverage forming component may be coffee, tea, chocolate, or fruit beverage. The beverage-forming component may be a powdered or crystalline material that usually has some type of perfume such as cocoa, malt, or fruit perfume crystals. The present invention may also extend to the use of creamers as a milk replacer that can be consumed directly or with other food products such as cereals or for use in cooking.

  The invention relates to an emulsifying component in the form of a powder or liquid, a cellulose component, a carrageenan gum component, an antioxidant component (s), or a combination thereof; a buffering agent (s) in the form of a powder or liquid Or a combination thereof, and a method of making the liquid creamer of the present invention comprising the steps of: dissolving the components in water under agitation. Optional components such as chelating agent (s) in liquid or powder form, perfume (s), colorant (s) containing a whitening agent as titanium dioxide, and sweetener (s) are also included. Can be included in this step. The vegetable oil is then added to the hot water to provide a mixture of all components. The mixture is then subjected to UHT heat treatment, homogenization, cooling, and filling into containers under aseptic conditions. Homogenization can be performed before and / or after the heat treatment.

  The advantages of the present invention are numerous. In particular, although light-induced oxidation is a major cause of deterioration of liquid creamers that can be stored at room temperature during storage, it has been found and confirmed that temperature-related deterioration is more limited. Based on this discovery, the use of an antioxidant system containing gum arabic and carotenoid (s) to reduce and significantly reduce oxidation induced by light and / or temperature in liquid creamers Supply liquid creamer that can be stored at room temperature. The antioxidant system can also include chelating agent (s) and / or tocopherol (s).

  The invention is further defined by reference to the following illustrative non-limiting examples.

Example 1
10 g of kappa-carrageenan, 20 g of iota-carrageenan, 500 g of sucrose and 250 g of gum arabic were mixed together with 100 g of a 10: 1 MCC / CMC blend. The dry blend was added into 80 kg hot water (65-85 ° C.) at about 75 ° C. with vigorous stirring. In addition, 200 g of disodium phosphate and 200 g of dipotassium phosphate were added to the tank under continuous stirring.

  300 g of titanium dioxide, 50 g of sodium caseinate and 20 g of fragrance were blended together. The dry blend was added to a hot water tank with stirring as described above with stirring. After mixing for about 10 minutes, 100 g of Dimodan® and 280 g of Panodan® were added under continuous stirring. 5 kg of oil was added under vigorous stirring followed by 0.5 g (5 ppm) beta carotene and then 4.5 kg sucrose. Finally, additional water was added under continuous stirring to a total weight of 100 kg. The liquid was then UHT treated at 143 ° C. for 5 seconds, homogenized at 180/40 bar, cooled and aseptically filled with coffee whitener in jars, jugs or pouches.

  The product was stored for 3 months at 30 ° C. under a 1075 Lux fluorescent lamp. Compared to the control without addition of gum arabic and beta-carotene, the light and temperature induced oxidation in the liquid creamer was significantly reduced. There was no change in the physical stability of the creamer during storage. Furthermore, the addition of creamer to hot coffee did not cause emulsion destabilization, feathering, coagulation, deoiling or settling in whitened coffee.

Example 2
A coffee creamer was prepared as in Example 1 except that 0.1 ppm beta-carotene was used.
The product was stored for 3 months at 30 ° C. under a 1075 Lux fluorescent lamp. There was no change in the physical stability of the creamer during storage, but in fact no improvement in the prevention of product oxidation was observed compared to the control without gum arabic and beta-carotene.

Example 3
A coffee creamer was prepared as in Example 1 except that 35 ppm beta-carotene was used.
The product was found to be organoleptically unacceptable due to significant changes in creamer color.

Example 4
A coffee creamer was prepared as in Example 1 except that 1.6% gum arabic was used.
Creamers were found to be unacceptable due to a significant increase in product viscosity.

Example 5
A coffee creamer was prepared as in Example 1 except that 0.05% gum arabic was used.
The product was stored for 3 months at 30 ° C. under a 1075 Lux fluorescent lamp. There was no change in the physical stability of the creamer during storage, but no actual improvement in creamer oxidation stability was observed compared to the control without gum arabic and beta-carotene.

Example 6
A coffee creamer was prepared as in Example 1 except that 2 ppm EDTA and 20 ppm tocopherol was added.
The product was stored for 3 months at 30 ° C. under a 1075 Lux fluorescent lamp. The creamer was found to be physically stable after storage and the temperature and light induced oxidation was completely inhibited, resulting in good creamer sensory quality.

  The embodiments and examples illustrated and discussed herein are intended only to teach those skilled in the art the best method known to the inventors for making and using the invention. ing. The embodiments of the invention described above can be modified or changed without departing from the invention, as will be readily appreciated by those skilled in the art in light of the above teachings. That is, any application modifications readily reachable by one of ordinary skill in the art from the disclosure specified herein or by routine experimentation from ordinary skill in the art are included in the attached It is considered to be within the spirit and scope of the invention as defined by the claims.

Claims (18)

A low HLB emulsifier: medium HLB emulsifier comprising a combination of at least one low HLB emulsifier with a weight ratio of about 5: 1 to about 1:20 and at least one medium HLB emulsifier, wherein the low HLB emulsifier and the medium HLB emulsifier comprise An emulsifying component present together in an amount of about 0.05 to 0.8% by weight of the total composition;
A blend of microcrystalline cellulose (MCC) and carboxymethylcellulose (CMC) present in a total amount of about 0.01 to about 1 weight percent of the composition, wherein the MCC and CMC are in a weight ratio of about 8: 1 to 12: 1. A cellulose component present in, and a carrageenan gum component present in an amount of about 0.005 to about 0.1 weight percent of the composition
an amount of buffer system sufficient to maintain the pH between 6-8,
A sufficient amount of oil and water to make a liquid creamer, and gum arabic in an amount of 0.1% to 1.5% by weight of the total composition and a carotenoid component in an amount of about 0.5 ppm to 30 ppm. A liquid creamer composition comprising an antioxidant system comprising.   The composition of claim 1, wherein the carotenoid component comprises beta carotene.   The composition according to claim 1 or 2, further comprising one or more additional antioxidants selected from the group consisting of tocopherol, sulfite, vitamin A and precursors thereof.   The low HLB emulsifier is monoglyceride, diglyceride, acetylated monoglyceride, sorbitan trioleate, glycerol dioleate, sorbitan tristearate, propylene glycol monostearate, glycerol monooleate and glycerol monostearate, or combinations thereof; The HLB emulsifier is sorbitan monooleate, propylene glycol monolaurate, sorbitan monostearate, stearoxyl-2-calcium lactate, glycerol sorbitan monopalmitate, soybean lecithin, diacetylated tartaric acid ester of monoglyceride, or a combination thereof. The composition as described in any one of 1-3.   5. A composition according to any one of the preceding claims, wherein the carrageenan gum component is kappa carrageenan gum, iota carrageenan gum and optionally lambda carrageenan, or combinations thereof.   6. The composition of any one of claims 1-5, wherein the carrageenan gum component is a combination of kappa carrageenan and iota carrageenan in a weight ratio of about 6: 1 to about 1:10.   A whitening agent, optionally titanium dioxide, having a particle size of about 0.1 to about 0.7 microns and present in an amount of about 0.1 to about 1 weight percent of the composition. The composition as described in any one of 1-6.   EDTA, sodium salt of EDTA or potassium salt of EDTA, citric acid, amino acid, amino acid sodium salt or amino acid potassium salt, sodium hexametaphosphate or potassium hexametaphosphate, triphosphate, tetraphosphate and other sodium polyphosphates or triphosphates, 8. Any of chelating agents optionally further comprising tetraphosphate and other potassium polyphosphates, sodium citrate or potassium citrate, sodium tartrate or potassium tartrate, or combinations thereof. A composition according to claim 1.   9. The composition according to any one of claims 1 to 8, further comprising one or more pH buffering agents in an amount of 0.05 to 2.1% by weight of the composition.   10. The composition of any one of claims 1-9, further optionally comprising a sweetener in an amount of about 0.1 to about 50 weight percent of the composition.   11. A composition according to any one of the preceding claims, further comprising vegetable oil in an amount of about 0.1 to about 33 weight percent of the composition.   12. A composition according to any one of the preceding claims, further comprising one or more of chelating agent (s), flavoring (s), sweetener (s) and coloring agent (s). .   A beverage comprising an aqueous liquid, a beverage forming component, and a liquid creamer composition according to claim 1 in an amount sufficient to impart a creaming effect to the beverage.   14. A beverage according to claim 13, wherein the beverage forming component is coffee, tea, chocolate or fruit beverage.   Preparing an emulsifying component in the form of a powder or liquid, a cellulose component, a carrageenan gum component, an antioxidant component (s), a buffering agent (s), or a combination thereof; 2. A method for producing a liquid creamer composition according to claim 1, comprising dispersing the components in water.   16. The method of claim 15, further comprising adding one or more of chelating agent (s), flavoring (s), sweetening agent (s) and colorant (s) comprising whitening agent. Method.   Adding vegetable oil to the water to produce a mixture of all components, followed by subjecting the mixture to heat treatment, homogenizing, cooling, and filling the container under aseptic conditions. The method according to claim 15 or 16, further comprising:   Use of an antioxidant system containing gum arabic and carotenoid components to provide a liquid creamer with improved resistance to light and temperature induced oxidation.