JP2013511963A - Liquid creamer and method for producing them - Google Patents

Abstract

A liquid creamer and a method for producing the liquid creamer are provided. In a general embodiment, the present disclosure relates to a liquid creamer having a specific combination of gum ingredients, proteins, emulsifier systems and oils. The emulsifier system provides a liquid creamer with good emulsification stability and manageable viscosity without causing phase separation at various storage conditions throughout the shelf life of the product. Liquid creamers have good physicochemical stability when added to beverages without causing feathering, agglomeration, sedimentation and other phase separation problems.
[Selection figure] None

Description

  [0001] The present disclosure relates generally to food products. More particularly, the present disclosure is directed to liquid creamers for food products such as coffee and tea.

  [0002] Creamers are widely used as whitening agents with hot and cold beverages such as coffee, cocoa, tea. Creamers are often used in conjunction with powdered or particulate material, such as cereals, instead of milk and / or dairy cream. Creamers can have a variety of flavors and may give a mouthfeel, body and a smoother texture.

  [0003] Creamers can be in liquid or powder form. The powder form generally does not give the feeling of a traditional dairy creamer. Another disadvantage of using a powder creamer is that it is difficult to dissolve when added to coffee and, in addition, the beverage can be inhomogeneous.

  [0004] Fresh or refrigerated liquid dairy whiteners usually give a good mouthfeel. However, such dairy whiteners are not acceptable in the case of people with dairy intolerance. Such dairy whiteners are difficult to use due to their short-term storage capacity. In addition, liquid dairy creamers degrade rapidly even under refrigerated conditions.

  [0005] The market for nondairy creamers as coffee whiteners is growing rapidly and the United States is the market leader for this type of product. Desirable whiteners must be storage stable without storage, phase separation, cream separation, gelation and sedimentation during storage and must maintain a constant viscosity over a period of time. When added to cold or hot beverages such as coffee or tea, creamers dissolve quickly, show good whitening ability, remain stable without causing feathering and / or sedimentation, and have a fine taste It is necessary to provide

[0006] It is well known that emulsions and suspensions are not thermodynamically stable. The real challenge is to overcome the problem of physicochemical instability at high temperatures over long storage times in liquid creamers containing oil and other water-insoluble substances, especially sterile liquid creamers. For example, sedimentation of titanium dioxide (“TiO ₂ ”), a strong whitening agent, can result in an unacceptable appearance due to reduced whitening ability and a white layer of sediment at the bottom of the storage vessel. Furthermore, yet invisible cream separation in liquid beverages stored at room temperature and high temperatures can, over time, cause plugs in the bottle when refrigerated. Other undesirable problems include feathering and other types of beverage destabilization when liquid creamers are added to beverages, particularly in hot acidic environments such as coffee.

  [0007] In view of the above considerations, homogeneous aseptic storage that does not cause emulsion breakage and phase separation while having a manageable viscosity and stability that persists over a storage period of several months at refrigerated or ambient temperatures The challenge is to develop stable liquid products. Another major challenge is aseptic storage that can be easily dispersed when added to beverages, is stable in hot and cold acidic environments, and does not cause feathering, emulsion breaking, deoiling, flocculation and settling separation It is to develop a stable liquid creamer.

  [0008] The present disclosure relates to food liquid creamers and methods of making such liquid creamers. This liquid creamer is storage stable and can be sterile. This liquid creamer can have a high whitening ability and a pleasant mouthfeel. This liquid creamer does not undergo phase separation (e.g. cream separation, sedimentation separation, gelation over time) at various storage conditions throughout the shelf life of the liquid creamer, and has good physicochemical properties, particularly at a manageable viscosity Emulsification stability and suspension stability can be maintained.

  [0009] In one general embodiment, the present disclosure provides a gum component comprising a blend of kappa-carrageenan and iota-carrageenan in a weight ratio of about 1: 2 to about 1: 6, about 0.5 to about 2.5. A liquid creamer comprising a protein in the range of weight percent, an emulsifier system in the range of about 0.2 to about 0.7 weight percent comprising a blend of at least two emulsifiers, and an oil in the range of about 8 to about 20 weight percent. Disclose. The weight ratio of emulsifier system: protein: gum component is (2-14) :( 5-50): 1. The weight% here is based on the total weight of the liquid creamer unless otherwise specified.

  [0010] In one embodiment, the gum component ranges from about 0.05 to about 0.10% by weight. The protein can be casein, sodium caseinate, potassium caseinate, calcium caseinate, soy protein, pea protein, whey protein, or combinations thereof. The emulsifier can be a monoglyceride, a diglyceride, a diacetyl tartaric acid ester of monoglyceride, a succinic acid ester of monoglyceride or a combination thereof.

  [0011] In one embodiment, the emulsifier is an emulsifier having a low hydrophilic / lipophilic balance value. Alternatively, the emulsifier may be an emulsifier having an intermediate hydrophilic / lipophilic balance value.

  [0012] In one embodiment, the oil is a vegetable oil such as soybean oil, coconut oil, palm oil, palm oil fraction, cottonseed oil, canola oil, olive oil, sunflower oil, high oleic sunflower oil, safflower Oil or a combination thereof. Further, in one embodiment, the oil comprises a blend of vegetable oils containing no more than 65% saturated fatty acids and no more than 1% trans fatty acids.

  [0013] In one embodiment, the liquid creamer includes a buffer. Liquid creamers may contain ingredients such as flavorings, sweeteners, colorants, or combinations thereof.

  [0014] In another embodiment, the present disclosure provides a method for producing a stable liquid creamer. The method comprises a gum component comprising a blend of kappa-carrageenan and iota-carrageenan in a weight ratio of about 1: 2 to about 1: 6, a protein in the range of about 0.5 to about 2.5% by weight, at least two Hydrating a combination of an emulsifier system in the range of about 0.2 to about 0.7% by weight comprising a blend of low molecular weight emulsifiers and an oil in the range of about 8 to about 20% by weight to form a liquid creamer. And aseptically filling the container with a liquid creamer. The weight ratio of emulsifier system: protein: gum component is (2-14) :( 5-50): 1.

  [0015] In one embodiment, the method includes heat treating the liquid creamer prior to filling the container. The method may also include the step of homogenizing the liquid creamer prior to the step of filling the container.

  [0016] An advantage of the present disclosure is to provide an improved shelf stable liquid creamer.

  [0017] Another advantage of the present disclosure is to provide a liquid creamer with high whitening ability.

  [0018] Yet another advantage of the present disclosure is to provide a liquid creamer that retains a manageable viscosity over extended storage periods.

  [0019] Yet another advantage of the present disclosure is to provide a liquid creamer that is free of stability problems such as deoiling, flocculation, feathering and / or sedimentation separation when added to a beverage during storage and at elevated temperatures. That is.

  [0020] Another advantage of the present disclosure is to provide a liquid creamer that is free of stability issues such as deoiling, flocculation, feathering and / or sedimentation when added to beverages at elevated temperatures.

  [0021] Yet another advantage of the present disclosure is to provide a liquid creamer having a good mouthfeel, richness, smooth texture and good taste without off-notes.

  [0022] Additional features and advantages are described herein and will be apparent from the following detailed description.

  [0023] The present disclosure relates to liquid creamers and methods of manufacturing liquid creamers. This liquid creamer can be added to any suitable beverage in an amount sufficient to provide a creaming effect to the beverage. The creaming effect provides the quality associated with the cream or dairy product, for example the desired flavor, texture, body and / or color (lightening or whitening). In other embodiments, the liquid creamer is stable and phase separated during storage at refrigeration temperature (eg, about 4 ° C.), room temperature (eg, about 20 ° C.) and elevated temperature (eg, about 30-38 ° C.). Problems such as cream separation, plug formation, gelation, syneresis, sedimentation separation, etc. are overcome. A stable liquid creamer can have shelf life stability, for example, shelf life stability of at least 9 months at 20 ° C., at least 6 months at 30 ° C. and at least 1 month at 38 ° C. Such liquid creamers can generally be referred to as oil-in-water emulsions and have an aqueous continuous phase and an oily dispersed phase.

  [0024] Surprisingly, it has been found that certain combinations of gum ingredients, proteins, emulsifier systems and oils have significantly improved the physicochemical stability of liquid creamers in certain ranges and weight ratios. For example, certain combinations of these components provide a stable liquid creamer that has good emulsion stability and manageable viscosity without phase separation at various storage conditions over a long period of time.

  [0025] The term "stable" as used herein refers to long term (eg, at least 1 month), minimal phase separation (eg, cream separation, sedimentation separation, gelation over time). It means to remain in a situation or state that is limited. Stable liquid creamers according to embodiments of the present disclosure can be found to be stable for at least one month, and are generally stable for 2-3 months or more, without the problems of feathering, flocculation, and sedimentation separation. .

  [0026] The stable liquid creamer of embodiments of the present disclosure is also easily dispersible in coffee and stable in hot and cold acidic environments, causing feathering, emulsion breakage, deoiling, flocculation and sedimentation separation. Absent. When added to coffee, tea, cocoa or other liquid products, this liquid creamer has a high whitening ability, good mouthfeel, full mouthfeel, smooth texture and even off flavour notes during storage. ) Can be provided. This liquid creamer can be used with a variety of other food products such as cereal, as a cream for berries, as a creamer for soups, and in many cooking applications.

  [0027] In a general embodiment, the present disclosure provides a gum component comprising a blend of kappa-carrageenan and iota-carrageenan in a weight ratio of about 1: 2 to about 1: 6, about 0.5 to about 2.5% by weight. A cream creamer comprising a range of protein, a blend of at least two emulsifiers, an emulsifier system in the range of about 0.2 to about 0.7% by weight and an oil in the range of about 8 to about 20% by weight. . The weight ratio of emulsifier system: protein: gum component can be (2-14) :( 5-50): 1, respectively.

  [0028] In one embodiment, the gum component comprises a blend of kappa-carrageenan and iota-carrageenan in a weight ratio of about 1: 2.5 to about 1: 4. In another embodiment, the emulsifier system comprises a blend of at least two emulsifiers and ranges from about 0.3 to about 0.6% by weight of the liquid creamer.

  [0029] In one embodiment, the gum component ranges from about 0.05 to about 0.10% by weight. The protein can be casein, sodium caseinate, potassium caseinate, calcium caseinate, soy protein, pea protein, whey protein, or combinations thereof.

  [0030] The emulsifier system may comprise a combination of at least two low molecular weight emulsifiers in a specific weight ratio. The type of emulsion can be controlled by an emulsifier, which must be soluble in the continuous phase. In the case of a stable oil-in-water emulsion, typically an emulsifier with a high hydrophilic / lipophilic balance (“HLB”) value should provide the best stability. Surprisingly, however, the combination of a low molecular weight emulsifier having a low HLB value and a low molecular weight emulsifier having a medium HLB value may provide the best emulsification stability of the liquid creamer at their particular weight ratio. found.

  [0031] Hydrophilicity and lipophilicity differ between emulsifiers, and the balance between hydrophilicity and lipophilicity is referred to as the HLB value. The HLB value is determined by calculating the hydrophilicity value or lipophilicity value of various regions of the molecule. Various references describe HLB values. Examples are: Griffin WC: “Classification of Surface-Active Agents by 'HLB'”, Journal of the Society of Cosmetic Chems 1 (1949), 311, or Gulfin WC: “Classic of Surface-Active Agents by 'HLB'”, Journal of the Society of Co. of the Society of Cosmetic Chemists 5 (1954): 259, which are incorporated herein by reference. The HLB value of the emulsifier is typically in the range of 0-20.

  [0032] Low HLB values range from about 1 to about 5. Medium HLB values range from about 5 to about 10. Low molecular weight emulsifiers having low HLB values include monoglycerides, diglycerides, acetylated monoglycerides, sorbitan trioleate, glycerol dioleate, sorbitan tristearate, propylene glycol monostearate, glycerol monooleate and monostearate alone However, the present invention is not limited to these examples. Low molecular weight emulsifiers with medium HLB values include sorbitan monooleate, propylene glycol monolaurate, sorbitan monostearate, calcium stearoxyl-2-lactyrate, glycerol sorbitan monopalmitate, soy lecithin and monoacetylated tartaric acid Esters may be mentioned alone or in combination, but are not limited thereto.

  [0033] In one embodiment, the emulsifier is a monoglyceride ("MG"), diglyceride ("DG"), diacetyl tartaric acid ester of monoglyceride ("TMG") or a combination thereof having a specific low or medium HLB value. It is. It has further been found that certain weight ratios of emulsifiers achieve excellent stability. In one embodiment, the weight ratio of MB and DG can each be about 7: 1 to about 9.5: 1. In another embodiment, the weight ratio of MG and TMG can each be about 1: 2.5 to about 1: 4.5.

  [0034] In one embodiment, the oil comprises one or more vegetable oils. Oils can provide creamers with creaminess and mouthfeel. The oil can also contribute to the whitening effect of the creamer. One or more vegetable oils may include partially or fully hydrogenated oils, either alone or in combination. For example, the vegetable oil can include, but is not limited to, soybean oil, coconut oil, palm oil, palm fractionation oil, cottonseed oil, canola oil, olive oil, sunflower oil, safflower oil, or combinations thereof. The sunflower oil may be a high oleic sunflower oil. The oil can be mixed in any suitable amount and manner to ensure maximum oxidative stability. For example, the oil can be a blend of vegetable oils containing up to 65% saturated fatty acids. In one embodiment, the vegetable oil blend contains no more than 1% trans fatty acids.

  [0035] Oil is the major component of the dispersed phase of the emulsion. In one embodiment, the average diameter of the oil droplets is less than 0.6 microns. Preferably, the oil droplets have a diameter in the range of about 0.25 microns to 0.45 microns. Oil droplets of an emulsion with a particle size in this range produce an optimal whitening effect.

  [0036] In one embodiment, the liquid creamer does not include cellulose. For example, liquid creamers can be produced without the use of cellulose components such as microcrystalline cellulose and carboxymethylcellulose.

  [0037] In one embodiment, the liquid creamer includes a buffer. The buffer can prevent unwanted cream separation or precipitation of the creamer when added to a hot acidic environment such as coffee. The buffering agent can be, for example, monophosphate, diphosphate, sodium carbonate and sodium bicarbonate, potassium carbonate and potassium bicarbonate, or combinations thereof. More particularly, non-limiting examples of suitable buffering agents include salts such as potassium phosphate, dipotassium hydrogen phosphate, potassium dihydrogen phosphate, sodium bicarbonate, sodium bicarbonate, sodium citrate, phosphoric acid. Sodium, disodium hydrogen phosphate, sodium dihydrogen phosphate and sodium tripolyphosphate. The buffer may be present in an amount of about 0.5 to about 1%, based on the total weight of the liquid creamer.

[0038] In one embodiment, the liquid creamer may include a whitening agent in an amount sufficient to further whiten the aqueous medium to which the liquid creamer is added. For example, whitening agents may be a TiO _2, TiO _2, based on the weight of the liquid creamer, it can be present in an amount of from about 0.1 to about 1 wt%. The TiO ₂ can have a particle size in the range of about 0.1 to about 0.7 microns, with a preferred embodiment having a particle size of 0.4 microns. When TiO ₂ is used as a supplemental whitener, the TiO ₂ can be kept fully dispersed throughout the shelf life of the liquid creamer. Other suitable whitening agents such as calcium carbonate, calcium sulfate and aluminum oxide may be used.

  [0039] In another embodiment, the particle size of the whitening agent ranges from 0.3 to 0.5 microns. The optimum particle size of the whitening agent is obtained when a white color with the strongest light scattering is emitted. The optimum particle size of the whitening agent is related to the wavelength considered, and for the entire visible spectrum, the optimum particle size will be 1/2 the average wavelength or about 0.30 microns. It can be expected that the liquid creamer itself becomes bluish as the particle size of the whitening agent decreases, and that the whitening power decreases as the particle size of the whitening agent increases. The use of an average particle size of about 0.30 microns should be beneficial for at least two reasons. An increase in whitening power leads to a reduction in whitening components required for the same final color, enabling cost savings. The smaller the particle, the easier it is to suspend and the suspended state is maintained. Generally speaking, suspended particles are governed by the Stokes Law termination velocity with respect to the gravity that causes the settling tendency. However, below a particle size of less than about 2.0 microns, other forces are quite large, which also controls sedimentation or suspension. Below the 2.0 micron particle size, the Brownian motion is dominant, and as the particle size decreases, gravity gradually loses its importance, resulting in favor of small particle suspension and less sedimentation. That is well known.

  [0040] The liquid creamer may also include one or more ingredients such as flavorings, sweeteners, colorants, or combinations thereof. Sweeteners can include, for example, sucrose, fructose, dextrose, maltose, dextrin, levulose, tagatose, galactose, corn syrup solids and other natural or artificial sweeteners. Sugarless sweeteners can include, but are not limited to, sugar alcohols such as maltitol, xylitol, sorbitol, erythritol, mannitol, isomalt, lactitol, hydrogenated starch hydrolysates, and the like. Not what you want.

  [0041] The use levels of flavors, sweeteners and colorants vary widely and depend on the strength of the sweetener, the intended sweetness of the product, the level and type of flavoring used and the cost circumstances. Let's go. A combination of sugar and / or sugarless sweetener may be used in the liquid creamer. In one embodiment, the sweetener is present in the liquid creamer at a concentration ranging from about 20 to about 50% by weight. In another embodiment, the sweetener ranges from about 25 to about 35% by weight.

[0042] In another embodiment, the present disclosure provides a method for producing a stable liquid creamer.
Advantageously, in other embodiments, the stable liquid creamer is a physicochemical compound that does not degrade desirable properties at 20 ° C. for at least 9 months, 30 ° C. for at least 3 months, and 38 ° C. for at least 1 month. Stability.

  [0043] The method comprises a gum component comprising a blend of κ-carrageenan and ι-carrageenan in a weight ratio of about 1: 2 to about 1: 6, a protein in the range of about 0.5 to about 2.5% by weight, at least Hydrating a combination of an emulsifier system in the range of about 0.2 to about 0.7% by weight and an oil in the range of about 8 to about 20% by weight comprising a blend of two low molecular weight emulsifiers to form a liquid creamer Forming, homogenizing the liquid creamer, and aseptically filling the container with the liquid creamer. Hydration can be performed using water or any other suitable liquid. The weight ratio of emulsifier system: protein: gum component can be (2-14) :( 5-50): 1, respectively.

  [0044] Hydration of gums, emulsifiers, proteins, one or more buffering agents, one or more sweeteners and one or more flavorings in water is performed with the addition of melted fats and oils with stirring. Subsequently, heat treatment, homogenization, cooling and filling into sterile containers under aseptic conditions can be performed. Aseptic heat treatment can use direct or indirect ultra high temperature ("UHT") methods. The UHT method is known in the art. Examples of UHT methods include UHT sterilization and UHT pasteurization.

  [0045] The direct heat treatment is carried out by injection of steam water into the emulsion. In this case, excess water may need to be removed by flash evaporation. Indirect heat treatment is performed with the heat transfer interface in contact with the emulsion. Homogenization could be performed before and / or after heat treatment. In order to improve heat treatment by improving heat transfer in the emulsion, it may be attractive to perform homogenization prior to heat treatment. Performing homogenization after heat treatment usually ensures that the oil droplets in the emulsion have the desired dimensions. Aseptic filling has been described in various publications, for example, the paper by L, Grimm, “Beverage Aseptic Cold Filling” (Fruit Processing, July 1998, pp. 262-265). Published by Nicolas, described in “Aeptic Filling of UHT Daily Products in HDPE Bottles” (Food Tech. Europe, March / April 1995, pages 52-58), or US Pat. No. 6,536,188t. Which are hereby incorporated by reference.

  [0046] Sterile liquid creamers, when added to beverages, yield a physically stable, homogeneous whitened drink with a good mouthfeel and a rich, smooth texture and a pleasant taste without odor. The use of liquid creamers is not limited to coffee applications. For example, creamers can be used in other beverages, such as tea or cocoa, or as a soup creamer with cereals or berries, and in many cooking applications.

[0047] The following examples serve to illustrate various embodiments of the present disclosure by way of illustration and not limitation.
Example 1

  [0048] A dry blend of carrageenan and sucrose was prepared by combining 500 g of sucrose with 20 g of κ-carrageenan and 50 g of ι-carrageenan. The dry blend was added to 58 kg of hot water at about 75 ° C. under high stirring in a tank. Then 400 g of dipotassium hydrogen phosphate was added to the tank under continuous stirring.

  [0049] Next, a dry blend was prepared by combining 900 g sodium caseinate, 300 g titanium dioxide, 330 g flavor, and 2.5 kg sucrose. The dry blend was added to the tank under high agitation. After about 10 minutes of mixing, emulsifiers (Dimodan 100 g and Panodane 300 g) were added to the tank under continuous high agitation. Further, 8.4 kg of melted oil at about 60 ° C. was added under high stirring, followed by 27 kg of sucrose. A small amount of additional water was added to adjust the total product weight to 100 kg.

  [0050] The resulting liquid was preheated, UHT treated at 143 ° C. for 5 seconds, homogenized at 180/40 bar, cooled, and the liquid creamer was aseptically filled into bottles. The liquid creamer may be aseptically filled into any sterile container, such as a jar, jug or pouch.

[0051] Three sets of bottles containing liquid creamers were stored under the following conditions:
-1 month at -38 ° C-3 months at 30 ° C-9 months at room temperature (about 20 ° C).

  [0052] The physicochemical stability and sensory profile of coffee beverages with added creamers and liquid creamers were determined by an untrained panelist. During storage, no phase separation (cream separation, deoiling, marbling, etc.), gelation, sedimentation separation and substantial viscosity change were not observed.

[0053] The liquid creamer has been found to have a good appearance, mouthfeel, smooth texture and good flavor without "bad" taste. In addition, the creamer showed high whitening ability when added to coffee.
Example 2

  [0054] A dry blend of carrageenan and sucrose was prepared by combining 500 g of sucrose with 10 g of κ-carrageenan and 30 g of ι-carrageenan. The dry blend was added to 58 kg of hot water at about 75 ° C. under high stirring in a tank. Then 400 g of dipotassium hydrogen phosphate was added to the tank under continuous stirring.

  [0055] Next, a dry blend was prepared by combining 1.0 kg of sodium caseinate, 300 g of titanium dioxide, 330 g of flavoring agent and 2.5 kg of sucrose. The dry blend was added to the tank under high agitation. After about 10 minutes of mixing, emulsifiers (Dimodan 100 g and Panodane 300 g) were added to the tank under continuous high agitation. Further, 8.4 kg of melted oil at about 60 ° C. was added under high stirring, followed by 27 kg of sucrose. A small amount of additional water was added to adjust the total product weight to 100 kg.

  [0056] The resulting liquid was preheated, UHT treated at 143 ° C. for 5 seconds, homogenized at 180/40 bar, cooled, and the liquid creamer was aseptically filled into bottles.

[0057] Three sets of bottles containing liquid creamers were stored under the following conditions:
1 month at 38 ° C. 3 months at 30 ° C. 9 months at room temperature (about 20 ° C.).

  [0058] Untrained panelists determined the physicochemical stability and sensory profile of coffee drinks with added creamers and liquid creamers. During storage, no phase separation (cream separation, deoiling, marbling, etc.), gelation, sedimentation separation and substantial viscosity change were not observed.

[0059] The liquid creamer has been found to have a good appearance, mouthfeel, smooth texture and good flavor without "bad" taste. In addition, the creamer showed high whitening ability when added to coffee.
Example 3

  [0060] A dry blend of carrageenan and sucrose was prepared by combining 500 g of sucrose with 10 g of κ-carrageenan and 30 g of ι-carrageenan. The dry blend was added to 58 kg of hot water at about 75 ° C. under high stirring in a tank. Then 400 g of dipotassium hydrogen phosphate was added to the tank under continuous stirring.

  [0061] Next, a dry blend was prepared by combining 1.0 kg of sodium caseinate, 300 g of titanium dioxide, 330 g of flavoring agent and 2.5 kg of sucrose. The dry blend was added to the tank under high agitation. After about 10 minutes of mixing, emulsifiers (Dimodan 130 g and Pandan 380 g) were added to the tank under continuous high agitation. Further, 8.4 kg of melted oil at about 60 ° C. was added under high stirring, followed by 27 kg of sucrose. A small amount of additional water was added to adjust the total product weight to 100 kg.

  [0062] The resulting liquid was preheated, UHT treated at 143 ° C. for 5 seconds, homogenized at 180/40 bar, and cooled. The liquid creamer was then aseptically filled into bottles.

[0063] Three sets of bottles containing liquid creamers were stored under the following conditions:
1 month at 38 ° C. 3 months at 30 ° C. 9 months at room temperature (about 20 ° C.).

  [0064] Untrained panelists determined the physicochemical stability and sensory profile of coffee drinks with added creamers and liquid creamers. During storage, no phase separation (cream separation, deoiling, marbling, etc.), gelation, sedimentation separation and substantial viscosity change were not observed.

[0065] The liquid creamer has been found to have a good appearance, mouthfeel, smooth texture and good flavor with no "bad" taste. In addition, the creamer showed high whitening ability when added to coffee.
Example 4

  [0066] A coffee whitener was prepared as in Example 1. However, only κ-carrageenan was used in place of the blend of κ-carrageenan and ι-carrageenan. An untrained panelist determined the physicochemical stability and sensory profile of liquid creamers and coffee beverages with added liquid creamers.

[0067] After storage for 4 months at 20 ° C, sensory evaluation showed cream separation in the bottle.
In addition, significant sedimentation of the liquid creamer in the bottle was observed. When added to coffee, a significant decrease in whitening ability was observed compared to freshly made liquid coffee creamer.
Example 5

  [0068] A coffee whitener was prepared as in Example 1. However, the total amount of the two emulsifiers was 900 g instead of 70 g. An untrained panelist determined the physicochemical stability and sensory profile of liquid creamers and coffee beverages with added liquid creamers.

[0069] After storage for 3 months at 20 ° C., sensory evaluation showed significant cream separation in the bottle. When added to coffee, a significant decrease in whitening ability was observed compared to freshly made liquid coffee creamer.
Example 6

  [0070] A coffee whitener was prepared as in Example 1. However, 3.0 kg of sodium caseinate was used. An untrained panelist determined the physicochemical stability and sensory profile of liquid creamers and coffee beverages with added liquid creamers.

  [0071] After storage for 3 weeks at 38 ° C., sensory tests showed agglomeration in the bottle. In addition, a significant increase in viscosity of the liquid creamer was observed.

[0072] It should be understood that various changes and modifications to the preferred embodiments of the present invention will be apparent to those skilled in the art. Such changes and modifications can be made without departing from the spirit and scope of the present inventive subject matter and without diminishing its intended advantages. Accordingly, such changes and modifications are intended to be covered by the appended claims.

Claims (13)

a gum component comprising a blend of κ-carrageenan and ι-carrageenan in a weight ratio of about 1: 2 to about 1: 6;
A protein in the range of about 0.5 to about 2.5% by weight;
An emulsifier system in the range of about 0.2 to about 0.7 weight percent comprising a blend of at least two emulsifiers, wherein the weight ratio of emulsifier system: protein: gum component is (2-14) :( 5 50): an emulsifier system which is 1:
A liquid creamer comprising about 8 to about 20 weight percent of oil.   The liquid creamer of claim 1, wherein the gum component ranges from about 0.05 to about 0.10 wt%.   The liquid creamer according to claim 1 or 2, wherein the protein is selected from the group consisting of casein, sodium caseinate, potassium caseinate, calcium caseinate, soy protein, pea protein, whey protein, and combinations thereof.   The liquid creamer according to any one of claims 1 to 3, wherein the emulsifier is selected from the group consisting of monoglycerides, monoglyceride succinates, monoglyceride diacetyltartarates and combinations thereof.   The liquid creamer according to any one of claims 1 to 4, wherein the emulsifier comprises an emulsifier having a low hydrophilic / lipophilic balance value.   The liquid creamer according to any one of claims 1 to 4, wherein the emulsifier comprises an emulsifier having an intermediate hydrophilic / lipophilic balance value.   The oil comprises a vegetable oil selected from the group consisting of soybean oil, coconut oil, palm oil, palm fractionated oil, cottonseed oil, canola oil, olive oil, sunflower oil, high oleic sunflower oil, safflower oil and combinations thereof. Item 7. The liquid creamer according to any one of Items 1 to 6.   8. A liquid creamer according to claim 7, wherein the vegetable oil comprises no more than 65% saturated fatty acids and no more than 1% trans fatty acids.   The liquid creamer according to any one of claims 1 to 8, comprising a buffer.   The liquid creamer according to any one of claims 1 to 9, comprising a component selected from the group consisting of flavorants, sweeteners, colorants and combinations thereof. a gum component comprising a blend of κ-carrageenan and ι-carrageenan in a weight ratio of about 1: 2 to about 1: 6, a protein in the range of about 0.5 to about 2.5% by weight, and at least two low molecular weight emulsifiers. Hydrating a combination of an emulsifier system in the range of about 0.2 to about 0.7% by weight containing the blend and an oil in the range of about 8 to about 20% by weight to form a liquid creamer;
Homogenizing the liquid creamer;
Aseptically filling the container with the liquid creamer.   12. The method of claim 11, wherein the weight ratio of emulsifier system: protein: gum component is (2-14) :( 5-50): 1.   13. A method according to claim 11 or 12, comprising the step of heat treating the liquid creamer prior to the step of filling the container.