RU2791985C2 - Creamer - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: proposed creamer composition for food or beverage contains lipids. While from 0.1 to 15% by weight of lipids are polar lipids. Moreover, polar lipids contain a glycolipid obtained from oats. Polar lipids are derived from oats and are oils from oats. Oils obtained from oats are obtained by low-temperature distillation in a hard vacuum. A ready-to-drink or ready-to-use drink containing a drink creamer, the use of a polar lipid containing an oat-derived glycolipid as an emulsifier in a food or drink creamer composition, and a method for producing a food or drink creamer composition.

EFFECT: absence of odour or dark colour and the stabilization of creamer emulsions without the addition of buffer agents, protein emulsifiers or synthetic emulsifiers.

13 cl, 5 dwg, 2 tbl, 8 ex

Description

Scope of the invention

The present invention relates to creamers containing polar lipid emulsifiers. The present invention also relates to the use of polar lipid emulsifiers to improve the acid and/or mineral (calcium) stability of a creamer.

Prerequisites for the creation of the invention

Creamers are widely used as creaming agents as well as texture/taste modifiers for hot and cold beverages, eg coffee, cocoa, tea, and the like. They are generally used as an alternative to milk and/or milk creamer. Creamers can contain a variety of different flavors and provide a whitening effect, mouthfeel, body and more uniform texture. Creamers may be provided in powder or liquid form.

When added to foods and beverages prepared with water, the creamer must be physically stable. Most dairy, non-dairy and vegetable creamers undergo physical separation in low pH, high mineral beverages without the presence of buffers such as phosphates and/or emulsifiers. Physical separation is often referred to as flocculation, coagulation, clumping, aggregation, or settling. In order for a creamer to be successful in a beverage, it must be stable and free of aggregates or lumps when added to the beverage and until the beverage is consumed.

The current solution regarding the aggregation of coffee creamers when added to coffee is to use low molecular weight emulsifiers (eg mono- and diglycerides and their esters) in combination with synthetic buffering agents (eg sodium phosphate and tripolyphosphate). This solution provides good technical performance, but involves the use of synthetic agents, which are negatively perceived by consumers. An increasing number of consumers are concerned about the use of additives in foods that may be perceived as synthetic or artificial.

Lecithins with high levels of phospholipids can replace synthetic emulsifiers. However, although such lecithins are natural, they have limited performance in coffee creamers.

Accordingly, there is a need for commercially available creamers without synthetic additives.

Statement of the Invention

The inventors have surprisingly found that polar oils such as oat oil can be used to create a creamer that is remarkably stable when added to water-based beverages such as coffee and tea. The polar lipids present in the oil create a highly stable emulsion that does not require synthetic emulsifiers or synthetic buffering agents.

The inventors also found that processing oat oil using low temperature high vacuum distillation results in an oat based oil blend that is substantially odorless or dark in color and surprisingly able to stabilize creamer emulsions without the addition of buffering agents, protein emulsifiers or synthetic emulsifiers. This provides significant advantages over existing methods of bleaching and deodorizing oil at elevated temperatures, which produce black pigment/gum, spoiling the oil mixture and producing an unattractive burnt/burnt flavor and taste.

The inventors have also surprisingly found that emulsions made using a combination of glycolipids and phospholipids do not inhibit or retard fat breakdown, thus allowing the creation of natural emulsion-based creamers that do not have negative nutritional effects.

According to a first aspect of the present invention, there is provided a creamer composition wherein 0.1 to 15% by weight of the lipids are polar lipids, the polar lipids comprising a glycolipid.

In one embodiment, the total lipid content of the creamer composition is in the range of 1% to 60% (w/w), eg in the range of 5-55%, 10-50%, 20-30%. Lipids in accordance with the present invention may be an oil.

In one embodiment, 0.4 to 14 wt.%, 0.5 to 13 wt.%, 0.6 to 12 wt.%, 0.7 to 11 wt.%, or 0.7 to 10 wt.% lipids in the specified composition may be polar lipids.

Preferably at least 5, 10, 15, 20, 30 or 40% by weight of the polar lipids are glycolipids.

Preferably at least 5, 10, 15, 20, 30 or 40% by weight of the polar lipids are galactolipids.

Preferably at least 5, 10, 15, 20, 30 or 40% by weight of the polar lipids are digalactosyldiacylglycerides.

In one embodiment, the creamer composition contains 0.05 to 2% (w/w) glycolipids, such as 0.05 to 2% (w/w) oat-derived glycolipids. For example, the creamer composition may contain 0.1 to 1% (w/w) glycolipids, such as 0.1 to 1% (w/w) oat-derived glycolipids.

In one embodiment, the creamer composition contains from 0.05 to 1% (w/w) dialactosyldiacylglycerides, for example from 0.05 to 1% (w/w) dialactosyldiacylglycerides derived from oats. For example, the creamer composition may contain from 0.09 to 0.9% (w/w) dialactosyldiacylglycerides, for example from 0.09 to 0.9% (w/w) of dialactosyldiacylglycerides derived from oats.

Polar lipids may also contain phospholipids.

In one embodiment, less than 85%, 80%, 60%, 40%, 20%, 15%, 10%, 8%, 6%, 4%, or 2% by weight of the polar lipids may be phospholipids.

Preferably, the polar lipids contain at least 15% by weight of phospholipids. In one embodiment, the polar lipids contain at least 16%, 17%, 18%, 19%, or 20% by weight of phospholipids.

For example, polar lipids may contain from 15 to 85 wt.% phospholipids or from 20 to 80 wt.% phospholipids.

In one embodiment, the lipids may comprise glycolipids and phospholipids with a weight ratio of glycolipids to phospholipids of at least 1:5, such as at least 1:4, at least 1:3, at least 1:2, or at least 1: 1.5. The lipids may contain glycolipids and phospholipids in a weight ratio of 1:5 to 3:1, such as about 1:4 to 2:1 or 1:3 to 1:1.

The amount of glycolipids and phospholipids can be determined, for example, by quantitative 31P NMR analysis (phospholipids) and quantitative 1H NMR analysis (glycolipids) using internal standards.

Polar lipids can be obtained from edible plants. Polar lipids can be obtained from plants selected from the group consisting of oats; legumes (eg beans, peas); leafy vegetables (eg, cabbage, leek, parsley, perilla, and spinach); stem vegetables (eg, asparagus, broccoli, Brussels sprouts); and fruit vegetables (eg chili, bell pepper, pumpkin). Polar lipids can be, for example, fractionated oils, eg fractionated oat, bean oils; oils from leafy vegetables, stem vegetables or fruit vegetables.

Polar lipids can be obtained from, for example, oats, spinach (eg spinach leaf) or sweet potato (eg sweet potato leaf). Preferably, the polar lipids are derived from oats. Polar lipids can be obtained from oat oil, such as fractionated oat oil.

In one embodiment, from 1 to 35 wt.% of the lipids in the creamer composition is derived from oats, and at least 4 wt.%, at least 15 wt.%, at least 35 wt.%, or at least 40 wt. % lipid derived from oats are polar lipids.

In one embodiment, 1 to 35 wt% of the lipids in the creamer composition are derived from oats and 65 to 99 wt% of the lipids in the composition are palm oil, palm kernel oil, hydrogenated palm kernel oil, coconut oil, algal oil, canola oil , soybean oil (eg high oleic soybean oil), sunflower oil (eg high oleic sunflower oil), safflower oil, cottonseed oil, milk fat or corn oil.

In one embodiment, 5 to 25 wt% of the lipids in the creamer composition are derived from oats and 75 to 95 wt% of the lipids in the composition are palm oil, palm kernel oil, hydrogenated palm kernel oil, coconut oil, algal oil, canola oil , soybean oil (eg high oleic soybean oil), sunflower oil (eg high oleic sunflower oil), safflower oil, cottonseed oil, milk fat or corn oil.

In a preferred embodiment, oils derived from oats, spinach or sweet potatoes are obtained by low temperature high vacuum distillation.

The creamer composition may contain a protein emulsifier such as sodium caseinate, calcium caseinate, micellar casein, skimmed milk powder, whole milk powder, pea protein isolate, soy protein isolate, or potato protein isolate.

The creamer composition may contain caseinate, such as sodium caseinate. In one embodiment, the creamer does not contain caseinate, such as sodium caseinate.

In one embodiment, the creamer composition does not contain additional emulsifiers, i. emulsifiers other than the polar lipids described herein.

In one embodiment, the creamer composition is substantially free of milk protein.

In one embodiment, the creamer composition is substantially free of added phosphates.

In one embodiment, the composition is a beverage thickener, such as a coffee thickener or a tea thickener.

The creamer may contain, for example, 5-60 wt.% oil and 5-95 wt.% carbohydrate on a dry basis, such as 5-50 wt.% oil and 5-95 wt.% carbohydrate on a dry basis.

The creamer may be in the form of a powder.

The creamer may be in the form of a liquid creamer.

In accordance with another aspect of the present invention, there is provided a coffee beverage composition comprising a creamer composition of the present invention and a coffee component, preferably a dry coffee component.

In accordance with another aspect of the present invention, there is provided a ready-to-drink beverage or a ready-to-drink beverage comprising the creamer of the present invention.

In accordance with another aspect of the present invention, the use of a polar lipid, as defined herein, is provided as an emulsifier in a creamer composition.

In accordance with the application of the present invention, the polar lipid is preferably oat oil, spinach oil or sweet potato oil, or as defined herein.

Thus, the present document proposes the use of oatmeal oil, spinach oil, or sweet potato oil, as defined herein, as an emulsifier in a creamer composition.

Preferably oat oil, spinach oil or sweet potato oil is obtained using low temperature high vacuum distillation.

In accordance with the use of the present invention, the polar lipid is preferably used to reduce the acid and/or mineral (calcium) instability of the creamer composition.

Thus, the present document proposes the use of polar lipids, as defined herein, to reduce the acid and/or mineral (calcium) instability of a creamer composition.

In one embodiment, the use of oatmeal oil, spinach oil, or sweet potato oil is also provided to reduce the acid and/or mineral (calcium) instability of the creamer composition.

In accordance with another aspect of the present invention, the use of a creamer as defined herein is provided for the manufacture of capsules for use in a beverage dispenser.

According to another aspect of the present invention, there is provided a process for preparing a creamer composition of the present invention, comprising the steps of:

(i) providing an aqueous phase;

(ii) providing an oil phase by mixing a source of polar lipids as defined herein with an oil such as an oil selected from the group consisting of palm oil, palm kernel oil or olein, hydrogenated palm kernel oil or olein, coconut oil, algae oil , canola oil, soybean oil, sunflower oil, safflower oil, cottonseed oil, milk fat and corn oil;

(iii) combining the aqueous phase and the oil phase to form a pre-emulsion;

(iv) homogenizing the pre-emulsion to form an emulsion concentrate;

(v) optionally drying the emulsion concentrate to form a dried creamer composition.

Description of figures

In FIG. 1 shows the particle size distribution of the rehydrated creamer powders from Examples 1 and 2.

In FIG. 2 shows the particle size distribution of liquid creamers from Examples 3 and 4.

In FIG. 3 shows the emulsion stability of a creamer added directly to a coffee made with Vittel water (natural bicarbonate buffer + 310 ppm calcium). Optical images and optical micrographs correspond to examples of coffee creamer emulsions made from i) reference creamer, ii) 0.9 wt.% sodium caseinate, iii) 0.5 wt.% oat oil (PL40) or iv) 0.45 wt. .% sodium caseinate and 0.2 wt.% oat oil (PL40).

In FIG. Figure 4 shows emulsion stability of a creamer added directly to coffee made with reverse osmosis water + 350 ppm. calcium. Optical images and optical micrographs correspond to examples of coffee creamer emulsions made from i) reference creamer, ii) 0.9 wt.% sodium caseinate, iii) 0.5 wt.% oat oil (PL40) or iv) 0.45 wt. .% sodium caseinate and 0.2 wt.% oat oil (PL40).

In FIG. Figure 5 shows the emulsion stability of a creamer added directly to coffee made with reverse osmosis (RO) water + 650 ppm. calcium. Optical images and optical micrographs correspond to examples of coffee creamer emulsions made from i) reference creamer, ii) 0.9 wt.% sodium caseinate, iii) 0.5 wt.% oat oil (PL40) or iv) 0.45 wt. .% sodium caseinate and 0.2 wt.% oat oil (PL40).

Detailed description

A creamer composition is understood to mean a composition that is intended to be added to a food product composition, such as, for example, coffee, tea, or soup, to impart certain characteristics such as color (e.g., whitening effect), thickness, flavor, texture, and/or other desirable features. The creamer composition of the present invention may be in powder or liquid form.

Polar lipid emulsifier

An emulsifier is understood to mean a compound that stabilizes the interface between two phases of an oil-in-water emulsion and reduces the rate of phase separation.

The polar lipids used in the present invention function as emulsifiers.

Preferably, 0.1 to 15% by weight of the lipids in the creamer composition of the present invention are polar lipids.

For example, from 0.4 to 14 wt.%, from 0.5 to 13 wt.%, from 0.6 to 12 wt.%, from 0.7 to 11 wt.% or from 0.7 to 10 wt. % lipids in said composition may be polar lipids.

Preferably at least 15%, 20%, 25%, 30%, 35%, 40%, 45% or 50% by weight of the polar lipids are glycolipids.

Preferably at least 5%, 10%, 15%, 20% or 25% by weight of the polar lipids are galactolipids.

Preferably at least 5, 10, 15, 20 or 25% by weight of the polar lipids are digalactosyldiacylglycerides.

Polar lipids may also contain phospholipids.

In one embodiment, less than 85%, 80%, 60%, 40%, 20%, 15%, 10%, 8%, 6%, 4%, or 2% by weight of the polar lipids may be phospholipids.

Preferably, the polar lipids contain at least 15% by weight of phospholipids. In one embodiment, the polar lipids contain at least 15%, 16%, 17%, 18%, 19%, or 20% by weight of phospholipids.

For example, polar lipids may contain from 15 to 85 wt.% phospholipids or from 20 to 80 wt.% phospholipids.

In one embodiment, the lipids may comprise glycolipids and phospholipids with a weight ratio of glycolipids to phospholipids of at least 1:5, such as at least 1:4, at least 1:3, at least 1:2, or at least 1: 1.5. The lipids may contain glycolipids and phospholipids in a weight ratio of 1:5 to 3:1, such as about 1:4 to 2:1 or 1:3 to 1:1.

Polar lipids may also contain one or more of monogalactosylmonoglyceride, monogatactosyldiglyceride, digalactosylmonoglycerides, or sterylglucoside.

Polar lipids can be obtained from oats, spinach, or sweet potatoes. Preferably, the polar lipids are derived from oats. Examples of polar lipids that can be used in the invention include the following oat oils: SWEOAT Oil PL4, SWEOAT Oil PL15 or SWEOAT Oil PL40.

100 grams of SWEOAT Oil PL4 oil contains the following amounts of substances: 99 g of fat containing 4 g of polar lipids and 95 g of neutral lipids; 17 g saturated fatty acids; 37 g monounsaturated fatty acids, 45 g polyunsaturated fatty acids.

100 grams of SWEOAT Oil PL15 contains the following amounts of substances: 97 g of fat containing 15 g of polar lipids and 82 g of neutral lipids; 17 g saturated fatty acids; 37 g monounsaturated fatty acids; 45 g of polyunsaturated fatty acids.

100 grams of SWEOAT Oil PL40 oil contains the following amounts of substances: 98 g of fat containing 40 g of polar lipids and 58 g of neutral lipids.

In one embodiment, 100 grams of oat oil may contain the following amounts of substances: from 97 to 99 g of fat containing from 4 to 40 g of polar lipids (for example, from 2 to 20 g of glycolipids) and from 58 to 95 g of neutral lipids.

Fats are lipids. In the context of the present invention, oils are lipids. In the context of the present invention, the terms "fat" and "oil" are used interchangeably.

Low Temperature High Vacuum Distillation

In one embodiment, the polar lipid is oatmeal, spinach oil, or sweet potato oil that has been processed using low temperature high vacuum distillation. In one embodiment, the polar lipid is oat oil that has been processed using low temperature high vacuum distillation. For example, the polar lipid of the present invention can be obtained using low temperature distillation under high vacuum at a pressure of 0.001 to 0.03 mbar and a temperature of 30° to 75°C, such as 60° to 70°C.

In one embodiment, 0.5 to 30% by weight, 1 to 20% by weight, or 2 to 15% by weight of the lipids in said composition are derived from oat oil, and at least 4%, at least 15% , at least 35% or at least 40 wt.% of oat oil lipids are polar lipids, and polar lipids contain one or more glycolipids.

It is known that oil mixtures obtained using oat oil extract have: i) a strong unpleasant odor, ii) an intense dark color and iii) an off-taste. These are undesirable properties that make oat-based oil blend products unattractive to consumers. Thus, it is preferred that the oat oil be refined prior to use to remove unwanted impurities that adversely affect appearance and quality.

The bleaching of edible oils and fats is part of the crude oils and fats refining process and is essentially preceded by degumming and neutralization processes. Bleaching is necessary to remove certain harmful unwanted impurities that could not be removed using these methods before the oil has been deodorized.

Methods for degumming, bleaching, deodorization and fractionation are well known in the art.

Deodorization is a stripping process in which a given amount of a stripping agent (usually steam) is passed through hot oil at low pressure for a given period of time. Thus, it is basically a physical process by which various volatile components are removed.

Existing oil deodorization/bleaching solutions include standard bleaching and deodorization at elevated temperatures (eg 230-260°C). However, the inventors of the present invention have found that at these temperatures, a black pigment/gum is formed, which leads to spoilage of the oil mixture. The formation of said pigment also results in a burnt/burnt aroma and taste that is unappealing.

The inventors have surprisingly found that the use of low temperature high vacuum distillation for deodorization/decolorization produces an oat-based oil mixture that is odorless, dark in color, or off-taste.

Low temperature high vacuum distillation is a distillation process performed under reduced pressure. Reducing the pressure involves lowering the boiling point of the compounds, which allows a lower temperature to be applied. This is advantageous if the desired compounds are thermally unstable and decompose at elevated temperatures. The inventors of the present invention unexpectedly found that the oat oil mixture contained compounds that were thermally unstable and formed a black pigment/gum when standard bleaching and deodorization was carried out at elevated temperatures. However, the inventors have shown that this can be avoided by using low temperature high vacuum distillation.

Accordingly, low temperature high vacuum distillation can be used to efficiently obtain an oil mixture that is odorless, dark in color, or off-taste.

In one embodiment, the polar lipid is oatmeal, spinach oil, or sweet potato oil that has been processed using low temperature high vacuum distillation. In one embodiment, the polar lipid is oat oil that has been processed using low temperature high vacuum distillation.

Preferably, the low temperature high vacuum distillation is low temperature high vacuum thin film distillation.

In one embodiment, the pressure is from 0.001 to 0.03 mbar and the temperature is from 30° to 75°C, for example from 60° to 70°C.

Oil component

The creamer oil component can be selected from various sources. In one embodiment, the oil component is selected from: palm oil, palm kernel oil or olein, hydrogenated palm kernel oil or olein, coconut oil, algae oil, canola oil, soybean oil, sunflower oil, safflower oil, cottonseed oil, milk fat and corn oil.

In one embodiment, the oil is present in the final creamer composition in an amount of no more than about 60% (w/w), such as no more than 50% (w/w). The amount of oil in the creamer composition may be, for example, from about 1% to 60% (w/w), for example in the range of 1-50%, 5-45%, 10-40%, 14-35%.

In the present context, unless otherwise indicated, the weight percentages given herein are for dry solids. If oil is included in percentages by mass, % refers to the part containing no water but including oil (solid content + oil).

Additional agents

The creamer may contain a buffering agent. The buffering agent can prevent undesirable cream settling or creamer settling when added to a hot, acidic and/or highly mineral environment such as coffee. The buffering agent may, for example, be monophosphates, diphosphates, sodium mono- and bicarbonates, potassium mono- and bicarbonates, or a combination thereof. Preferred buffers are salts such as potassium phosphate, dipotassium. The buffer may be present, for example, in an amount of from about 0.1 to about 3 wt.% creamer.

In one embodiment, the creamer does not contain an added buffering agent. In one embodiment, the creamer contains no added phosphates. By added phosphates is meant phosphates which are added in substantially pure form, for example to achieve a buffering effect and/or to stabilize the creamer composition. The term "added phosphates" does not include phosphates present in small amounts as natural components of other ingredients of the creamer composition.

In one embodiment, the creamer composition is substantially free of milk protein. The term "substantially free of milk protein" means that no milk protein as such is added to the composition, and that any milk protein present is derived from minor traces or impurities present in other ingredients, such as traces of milk protein present in lactose formulations. or plant protein formulations. In one embodiment, the powdered creamer composition contains less than 0.1 wt.% milk protein, such as less than 0.01 wt.% milk protein.

In another embodiment, the creamer composition is a non-dairy creamer. Exemplary non-dairy creamers are components that impart the visual and flavor sensation of milk in a beverage. Non-dairy creamers may contain vegetable oils, carbohydrates, sodium caseinate, or other proteins and buffers. In some cases, a non-dairy creamer may be preferred as it avoids some food/allergen sensitivity problems containing milk proteins and carbohydrates (eg, milk protein allergies and lactose intolerance). Sodium caseinate is not considered a dairy substance due to the substantial processing of the ingredient. For example, in the US, FDA regulation 21 CFR101.4(d) allows the presence of caseinate in non-dairy products.

The creamer composition may further include one or more additional ingredients such as flavors, carbohydrates, sweeteners, colors, antioxidants, flavor enhancers, texturizers (eg, hydrocolloids), or a combination thereof.

Sweeteners may include, for example, sucrose, fructose, dextrose, maltose, dextrin, levulose, tagatose, galactose, corn syrup solids, and other natural or artificial sweeteners. In one embodiment, the creamer does not contain lactose. Sugarless sweeteners may include, without limitation, sugar alcohols such as maltitol, xylitol, sorbitol, erythritol, mannitol, isomalt, lactitol, hydrogenated starch hydrolysates, and the like, alone or in combination. The level of use of flavors, sweeteners and colors will vary widely and depend on factors such as the potency of the sweetener, the desired sweetness of the product, the concentration and type of flavoring used, and cost considerations. You can use combinations of sweeteners containing sugar and/or not containing sugar. In one embodiment, the sweetener is present in the creamer composition of the invention at a concentration in the range of about 5-90% of the total weight of the composition, such as in the range of 5-80%, 20-90%, or 20-70%. In another embodiment, the concentration of sweetener is in the range from about 40 wt.% to about 60 wt.% of the total composition.

In one embodiment, the creamer contains a hydrocolloid. In another embodiment, the creamer does not contain a hydrocolloid.

The term "hydrocolloids" refers to compounds that increase the physical viscosity of the composition. Suitable hydrocolloids can be: carrageenan such as kappa carrageenan, iota carrageenan and/or lambda carrageenan; starch, such as modified starch; cellulose, such as microcrystalline cellulose, methylcellulose or carboxymethylcellulose; agar-agar; gelatin; gellan (eg high acyl, low acyl); guar gum; gum arabic; konjac; locust bean gum; pectin; sodium alginate; maltodextrin; tragacanth; xanthan; or their combination.

In one embodiment, the creamer composition contains sodium caseinate. Sodium caseinate may be present in an amount of, for example, 0.1 to 1.5% by weight or 0.2 to 1.2% by weight.

In another embodiment, the creamer composition does not contain caseinate, such as sodium caseinate.

In one embodiment, the only emulsifier present in the creamer composition is the polar lipid component referred to herein. In one embodiment, the only emulsifiers present in the creamer composition are the polar lipid component referred to herein and sodium caseinate. For example, the only surfactant emulsifier present in the creamer composition may be the polar lipid component referred to herein. An additional example of the only surfactant emulsifiers present in a creamer composition are the polar lipid component referred to herein and sodium caseinate.

Preferably the creamer composition does not contain any additional emulsifiers such as low molecular weight emulsifiers. By low molecular weight emulsifier is meant an emulsifier with a molecular weight below 1500 g/mol. For example, the creamer composition may not contain an emulsifier selected from the group consisting of: monoglycerides, diglycerides, acetylated monoglycerides, sorbitan trioleate, glycerol dioleate, sorbitan tristearate, propylene glycol monostearate, glycerol monooleate and monostearate, sorbitan monooleate, propylene glycol monolaurate, sorbitan monostearate, sodium stearoyl lactylate , calcium stearoyl lactylate, glycerol monopalmitate sorbitan, diacetylated tartaric acid monoglyceride esters, succinic acid mono- and/or diglyceride esters, lactic acid mono- and/or diglyceride esters, fatty acid sucrose esters, and combinations thereof.

In one embodiment, the creamer composition contains sodium caseinate, and additional emulsifiers refers to an emulsifier other than sodium caseinate.

Creamers and capsules

The creamer composition of the invention may be a foaming creamer, i. a creamer that forms foam when dissolved in a liquid. Foaming creamers and methods for making them are well known in the art. The foaming creamer may, for example, be a powdered creamer composition in which the powdered creamer particles are porous and gas is released from the pores upon dissolution to form a foam.

The invention further relates to a powdered coffee or tea beverage composition comprising instant coffee or tea and a powdered creamer composition according to the invention. By powdered coffee or tea beverage composition is meant a powdered composition suitable for preparing a coffee or tea beverage by dissolving in a liquid, preferably water, such as instant coffee or instant tea. Powdered coffee or tea beverage compositions containing instant coffee or tea in combination with a creamer powder are well known in the art. Powdered coffee or tea beverages may additionally contain sweeteners such as sugar and flavors. In a preferred embodiment, the invention relates to a coffee beverage powder comprising instant coffee and a creamer powder composition according to the invention. In another preferred embodiment, the invention relates to a powdered tea beverage containing instant tea and a powdered creamer composition according to the invention.

In a further aspect, the invention relates to a beverage preparation capsule for use in a beverage preparation apparatus, the capsule containing a powdered creamer composition of the invention. Beverage capsules are well known in the art and any suitable capsule design can be used. In the context of the present invention, the term "capsule" means small flexible and/or rigid containers, such as bags. Suitable capsules are described, for example, in WO03059778 and EP 0512468. The design of the capsule depends on the particular beverage preparation device(s) in which it is intended to be used. Several such beverage preparation devices exist and are well known in the art and are capable of preparing beverages from capsules. The beverage preparation capsule contains a chamber in which the powdered creamer composition of the invention is present. The chamber may be hermetically sealed or may be partially open to the environment. Beverage preparation capsules are designed such that water or other suitable liquid can be introduced into the chamber containing the powdered creamer composition of the invention such that the powdered creamer composition dissolves when the beverage is prepared from the capsule in the beverage preparation apparatus. The dissolved creamer liquid flows from the capsule into a cup or other suitable container.

Way

The present invention provides a process for preparing a creamer composition comprising the steps of:

(i) providing an aqueous phase;

(ii) providing an oil phase by mixing a polar oil component as defined herein with an oil such as an oil selected from the group consisting of palm oil, palm kernel oil or olein, hydrogenated palm kernel oil or olein, coconut oil, algae oil , canola oil, soybean oil, sunflower oil, safflower oil, cottonseed oil, milk fat and corn oil;

(iii) combining the aqueous phase and the oil phase to form a pre-emulsion;

(iv) homogenizing the pre-emulsion to form an emulsion concentrate;

(v) optionally drying the emulsion concentrate to form a dried creamer composition.

In step i) of the process, an aqueous solution is prepared. At this stage, water soluble ingredients such as carbohydrate, protein, eg (caseinate), sodium bicarbonate, citric acid, and/or additional water soluble emulsifiers (if necessary) may be added to the aqueous solution.

In step (iii) the oil phase can be introduced into the aqueous mixture with vigorous stirring, for example for 5 minutes. This mixture can then be heated to a temperature of, for example, 80°C for 5 minutes.

In step (iv), the pre-emulsion is homogenized. The term "homogenization" or "homogenized" or "homogenization" is a typical process using a class of processing equipment called homogenizers, which are adapted to reduce the size of droplets in liquid-in-liquid dispersions. Examples of homogenizers may include high speed mixer, high pressure homogenizers, colloid mill, high shear dispersing devices, ultrasonic disintegrator, membrane homogenizers.

Homogenization can be carried out, for example, at 250/50 bar.

In step v) of the process, the emulsion is dried to obtain a creamer powder composition. Any suitable method may be used for drying, such as spray drying, roller drying, freeze drying, or the like.

In one embodiment of the invention, the method includes mixing the gas with the liquid emulsion just prior to spray drying to form a porous creamer powder. Any suitable gas may be used, such as, for example, nitrogen or carbon dioxide.

Pasteurization, sterilization and drying

The method for preparing the creamer composition of the present invention may include the step of pasteurization or commercial sterilization of the oil-in-water emulsion.

The pasteurization step can be carried out at a minimum temperature of 81° C. for at least 5 seconds. The composition obtained after the pasteurization step can be used to prepare ready-to-drink beverages.

The method may include additional steps of short term high temperature treatment (HTST) or ultra high temperature treatment (UHT) using a direct or indirect method; and filling with clean filler, ultraclean filler (ESL) or aseptic filler.

The method may also include a drying step. The drying step can be carried out by spray drying, vacuum belt drying, roller drying or freeze drying. The powdered creamer obtained after the drying step can be used to prepare powdered creamers for use in the beverage industry, for example as a milk additive for coffee and tea drinks, or in the culinary field, for example for cream soups and sauces. Such powdered creamer can also be used to prepare capsules for use in a beverage dispenser.

Those skilled in the art will appreciate that all elements of the present invention described herein can be freely combined without departing from the described scope of the invention.

Various preferred features and embodiments of the present invention are described below by way of non-limiting examples.

Examples

Example 1 Powdered Oat Oil Creamer

Powdered creamer was prepared by mixing two liquid concentrates (oil phase and aqueous phase) to obtain 135 kg of concentrate.

The aqueous phase was prepared by mixing 62.4 kg of glucose syrup (79% total solids) with 41.7 kg of water at 60°C.

The oil phase was prepared by mixing 3.4 kg of oat oil (SWEOAT OIL PL 40) with 27.6 kg of hydrogenated vegetable oil at 60°C.

The oil phase was then introduced into the aqueous phase with vigorous stirring for 5 minutes. This mixture was then heated to 80°C for 5 minutes, homogenized at 250/50 bar and spray dried to obtain a powder. The composition in powder form is shown in Table 1.1 below.

Table 1.1. Powdered oatmeal creamer composition

Ingredients wt.% powder Dry glucose syrup 66.9% Hydrogenated vegetable oil 29.5% Oatmeal Oil PL40 3.6%

Example 2 Oatmeal Protein Creamer Powder

Powdered creamer was prepared by mixing two liquid concentrates (oil phase and water phase) to obtain 115 kg of concentrate.

The aqueous phase was prepared by mixing 53.1 kg of glucose syrup (79% total solids) with 35 kg of water c; 1.7 kg of sodium caseinate and 1.1 kg of buffer salts already dissolved in it, at 60°C.

The oil phase was prepared by mixing 0.6 kg of oat oil (SWEOAT OIL PL 40) with 23.5 kg of vegetable oil at 60°C.

The oil phase was then introduced into the aqueous phase with vigorous stirring for 5 minutes. This mixture was then heated to 80°C for 5 minutes, homogenized at 250/50 bar and spray dried to obtain a powder. The composition in powder form is shown in Table 1.2 below.

Table 1.2. Creamer powder composition from a mixture of oat oil and protein

Ingredients wt.% powder Dry glucose syrup 66.8% Vegetable oil 29.3% Sodium caseinate 2.1% Oatmeal Oil PL40 0.7% buffer salts 1%

Example 3 Liquid Oat Oil Creamer

A liquid creamer was prepared by mixing two liquid concentrates (an oil phase and an aqueous phase) to form a 100 kg batch.

The aqueous phase was prepared by mixing 61.8 kg of water, 29 kg of sucrose, 0.2 kg of hydrocolloid stabilizers and 0.4 kg of flavors at 60°C. The oil phase was prepared by mixing 8.2 kg vegetable oil and 0.5 kg oat oil at 60°C.

The oil phase was then introduced into the aqueous phase with vigorous stirring for 5 minutes. This mixture was then heated to 80°C for 5 minutes, homogenized at 250/50 bar and bottled under aseptic conditions.

Table 1.3. Liquid oatmeal creamer composition

Ingredients wt.% mixture Water 61.8 Granulated sucrose 29 Vegetable oil 8.2 Oatmeal Oil PL40 0.5 Hydrocolloid stabilizers 0.2 Flavoring additives 0.4

Example 4 Oatmeal Protein Liquid Creamer

A liquid creamer was prepared by mixing two liquid concentrates (an oil phase and an aqueous phase) to form a 100 kg batch.

The aqueous phase was prepared by mixing 60.5 kg of water, 29 kg of sucrose, 8.2 kg of vegetable oil, 0.9 kg of sodium caseinate, 0.4 kg of buffer salts, 0.2 kg of hydrocolloid stabilizers and 0.4 kg of flavors at 60°C. The oil phase was prepared by mixing 8.2 kg vegetable oil and 0.5 kg oat oil at 60°C.

The oil phase was then introduced into the aqueous phase with vigorous stirring for 5 minutes. This mixture was then heated to 80°C for 5 minutes, homogenized at 250/50 bar and bottled under aseptic conditions. The composition in powder form is shown in Table 1.4 below.

Table 1.4 Composition of liquid creamer from a mixture of oat oil and protein

Ingredient wt.% mixture Water 60.5 Granulated sucrose 29.0 Vegetable oil 8.2 Sodium caseinate 0.9 Oatmeal Oil PL40 0.5 buffer salts 0.4 Hydrocolloid stabilizers 0.2 Flavoring additives 0.4

Example 5 Particle Size Distribution in Creamers

The particle size distribution of the rehydrated creamer powders of Examples 1 and 2 is shown in FIG. 1.

The particle size distribution of the rehydrated creamer powders of Examples 3 and 4 is shown in FIG. 2.

The particle size distribution shows that polar lipids derived from oat oil can be successfully used as an effective emulsifier in creamer compositions.

Example 6 Stability of Creamers

In FIG. Figures 3-5 compare the stability of i) a reference coffee creamer made with synthetic emulsifiers and buffering agents, ii) a coffee creamer made from sodium caseinate only, iii) a coffee creamer with oat oil only, and iv) a coffee creamer. prepared with sodium caseinate and oat oil. The compositions of these creamers are shown in Table 2 below.

Table 2 Creamer Composition

Creamer i) Reference ii) Casein only iii) Oats only iv) Casein/Oat Blend Ingredients % % % % Hydrogenated vegetable oil 8.2 8.2 8.2 8.2 Sodium caseinate 0.9 0.9 0 0.45 Emulsifiers (mono - and diglycerides and their esters) 0.4 - Oatmeal Oil - PL40 - - 0.5 0.2 buffer salts 0.4 0.4 - 0.4 Hydrocolloid stabilizers 0.3 - - - Liquid glucose syrup 20 20 20 20 Water to fill

Surprisingly, an oat oil-based coffee creamer has been found to have significantly better stability than a coffee creamer containing only sodium caseinate. Even more surprisingly, the oat oil based coffee creamer has excellent stability at high calcium levels even when compared to the reference coffee creamer (650 ppm calcium, FIG. 5). The oat oil based coffee whitener has 5 fewer ingredients than the reference coffee whitener and contains no synthetic emulsifiers or buffering agents.

Thus, the inventors were able to prepare an emulsion-based coffee creamer that remains stable at high acidity and high calcium content without the need for multiple emulsifiers, synthetic emulsifiers and buffering agents.

Example 7: Digestibility of oat oils

Chu et al. (Langmuir (2009), 25 (16), 9352-9360) disclose that lipids in oat oil emulsions inhibit or retard fat absorption. Inhibition/retarding of fat absorption has been shown to have adverse nutritional effects such as vitamin absorption inhibition and fat malabsorption.

The inventors surprisingly found that emulsions made using a combination of glycolipids and phospholipids do not inhibit or slow down fat absorption, thus allowing the creation of natural emulsion-based creamers that do not have negative nutritional effects.

Example 8 Deodorized Oat Oil

Oat oil with 40% polar lipids was deodorized using low temperature thin film distillation under high vacuum to remove off-taste volatiles.

For proper deodorization of vegetable oils using standard chemical or physical refining processes, the use of a small amount of phosphorus (5-10 ppm) - for example due to phospholipids - is a must, otherwise discoloration and deterioration of the taste of the oil may occur . Oat oil with 40% polar lipids contains slightly less than 20% phospholipids. Therefore, standard deodorization cannot be applied.

To ensure proper deodorization and removal of off-taste volatiles, a short-pass distillation apparatus (UIC KDL-5 - UIC GmbH, Alzenau, Herstein, Germany) was used under the following conditions: pressure = 0.001 to 0.03 mbar and temperature from 60°C to 70°C. Conditions were chosen to achieve the desired viscosity and prevent chemical damage to the oat oil.

According to an alternative method, oat oil with 40% polar lipids was first diluted with refined vegetable oil in a ratio of 1:1. The vegetable oil used was either high oleic acid sunflower oil or palm kernel oil. To achieve the required quality, one to three consecutive passes of short-pass distillation were used.

The effect of this distillation on the organoleptic properties of coffee creamers was evaluated using an organoleptic selective testing technique (Alternative Forced Choice (3 AFC)). Coffee whiteners made from a mixture of oat oil (deodorized and non-deodorized) and sodium caseinate (according to the Casein/Oat Blend example in Table 2) were added to coffee and compared to coffee containing the reference creamer from Table 2.

This organoleptic selective testing showed that deodorized oat oil does not have the strong off-flavour associated with untreated oat oil.

Various preferred features and embodiments of the present invention are described below with reference to the following numbered paragraphs.

1. A creamer composition in which from 0.1 to 15 wt.% of the lipids are polar lipids, and the polar lipids contain a glycolipid, and, for example, the total lipid content in the creamer composition is in the range from 1% to 60% (wt. /wt.), as an additional example from 1% to 50% (wt./wt.).

2. A creamer composition according to claim 1, wherein 0.4 to 14% by weight, 0.6 to 12% by weight, or 0.7 to 10% by weight of the lipids are polar lipids.

3. A creamer composition according to claim 1 or 2, wherein at least 20% by weight of the polar lipids are galactolipids, preferably at least 20% by weight of the polar lipid are digalactosyldiacylglycerides.

4. A creamer composition according to any one of the preceding claims, wherein the polar lipids also contain phospholipids.

5. A creamer composition according to any one of the preceding claims, wherein the polar lipids are derived from oats, spinach, or sweet potatoes.

6. A creamer composition according to any one of the preceding claims, wherein from 0.5 to 35 wt.% lipids are obtained from oats, and at least 4 wt.%, at least 15 wt.%, at least 35 wt.% or at least 40 wt.% of the lipid obtained from oats are polar lipids.

7. A creamer composition according to claim 6, wherein 0.5 to 35% by weight of the lipids are derived from oats and 65 to 99.5% by weight of the lipids in said composition are palm oil, palm kernel oil, or hydrogenated olein. palm kernel oil or olein, coconut oil, algal oil, canola oil, soybean oil, sunflower oil, safflower oil, cottonseed oil, milk fat or corn oil;

8. A creamer composition according to claim 6 or 7, wherein 5 to 25% by weight of the lipids are derived from oats and 75 to 95% by weight of the lipids in said composition are palm oil, palm kernel oil, or olein, hydrogenated palm kernel oil or olein, coconut oil, algal oil, canola oil, soybean oil, sunflower oil, safflower oil, cottonseed oil, milk fat or corn oil.

9. The composition of the creamer according to any one of paragraphs. 5-8, in which oils obtained from oats are obtained by low-temperature distillation under high vacuum, such as distillation, in which the pressure is from 0.001 to 0.03 mbar, and the temperature is from 30°C to 75°C, for example from 60° C to 70°C.

10. A creamer composition according to any one of the preceding claims, comprising sodium caseinate.

11. Creamer composition according to any one of the preceding claims, containing no additional emulsifiers.

12. The composition of the creamer according to any one of paragraphs. 1-9 or 11, which is essentially free of milk protein.

13. A creamer composition according to any one of the preceding claims, substantially free of added phosphates.

14. A creamer composition according to any one of the preceding claims, which is a beverage creamer, preferably a coffee creamer.

15. A creamer composition according to any one of the preceding claims, containing 10-60 wt.% oil (for example, 10-50 wt.% oil) and 5-80 wt.% carbohydrate on a dry basis.

16. A creamer composition according to any one of the preceding claims, in the form of a powdered creamer.

17. A creamer composition according to any one of the preceding claims, in the form of a liquid creamer.

18. A coffee beverage composition comprising a creamer composition according to any one of the preceding claims and a coffee component, preferably a dried coffee component.

19. Ready-to-drink or ready-to-use drink containing a creamer according to any one of paragraphs. 1–15.

20. The use of a polar lipid containing a glycolipid as an emulsifier in a creamer composition, preferably the polar lipid comprising a digalactosyldiacylglyceride.

21. The use of oatmeal oil, spinach oil or sweet potato oil as an emulsifier in the creamer composition, and preferably the oil is obtained using low temperature high vacuum distillation, for example distillation at which the pressure is from 0.001 to 0.03 mbar and the temperature is from 30 °C to 75°C, e.g. 60°C to 70°C.

22. Use according to claim 20 or 21 wherein a polar lipid or oatmeal oil, spinach oil or sweet potato oil is used to reduce the acid instability of the creamer composition.

23. The method of obtaining the creamer composition according to any one of paragraphs. 1-17, including the steps:

(i) providing an aqueous phase;

(ii) providing an oil phase by mixing oat oil with an oil selected from the group consisting of palm oil, palm kernel oil or olein, hydrogenated palm kernel oil or olein, coconut oil, algal oil, canola oil, soybean oil, sunflower oil, safflower oil , cottonseed oil, milk fat and corn oil;

(iii) combining the aqueous phase and the oil phase to form a pre-emulsion;

(iv) homogenizing the pre-emulsion to form an emulsion concentrate;

(v) optionally drying the emulsion concentrate to form a dried creamer composition.

24. The method according to claim 23, wherein the oat oil is subjected to a low temperature high vacuum distillation, such as a distillation in which the pressure is from 0.001 to 0.03 mbar and the temperature is from 30°C to 75°C, for example from 60°C up to 70°C.

Claims (21)

1. A creamer composition for food or drink, in which from 0.1 to 15 wt.% of lipids are polar lipids, and the polar lipids contain a glycolipid derived from oats, while the polar lipids are derived from oats and are oils derived from oats, moreover, oils obtained from oats are obtained by low-temperature distillation in high vacuum. 2. A creamer composition according to claim 1, wherein 0.4 to 14% by weight, 0.6 to 12% by weight, or 0.7 to 10% by weight of the lipids are polar lipids. 3. A creamer composition according to claim 1 or 2, wherein at least 20% by weight of the polar lipids are galactolipids, preferably at least 20% by weight of the polar lipid are digalactosyldiacylglycerides. 4. A creamer composition according to any one of the preceding claims, wherein the polar lipids also contain phospholipids. 5. A creamer composition according to any one of the preceding claims, wherein 0.5 to 35 wt.% of lipids are derived from oats, with at least 4 wt.%, at least 15 wt.%, at least 35 wt.% or at least 40 wt.% of the lipid obtained from oats are polar lipids. 6. A creamer composition according to claim 5, wherein 0.5 to 35% by weight of the lipids are derived from oats and 65 to 99.5% by weight of the lipids in said composition are palm oil, palm kernel oil, or hydrogenated olein. palm kernel oil or olein, coconut oil, algal oil, canola oil, soybean oil, sunflower oil, safflower oil, cottonseed oil, milk fat or corn oil; or in which from 5 to 25 wt.% of lipids are derived from oats, and from 75 to 95 wt.% of lipids in this composition are palm oil, palm kernel oil or olein, hydrogenated palm kernel oil or olein, coconut oil, algal oil, canola oil, soybean oil, sunflower oil, safflower oil, cottonseed oil, milk fat or corn oil. 7. A creamer composition according to any one of the preceding claims which does not contain additional emulsifiers and/or does not contain added phosphates. 8. A creamer composition according to any one of the preceding claims, which is a beverage creamer, preferably a coffee creamer. 9. A creamer composition according to any one of the preceding claims, containing 10-60 wt% oil and 5-80 wt% carbohydrate on a dry matter basis. 10. A creamer composition according to any one of the preceding claims, in the form of a powdered creamer or a liquid creamer. 11. Ready-to-drink or ready-to-use drink containing a drink creamer according to any one of paragraphs. 1–9. 12. The use of a polar lipid containing an oat-derived glycolipid as an emulsifier in a creamer composition for food or drink, preferably the polar lipid is used to reduce acid and/or mineral, e.g. calcium, instability of the creamer, preferably the polar lipid contains digalactosyldiacylglyceride . 13. A method of obtaining a creamer composition for food or drink according to any one of paragraphs. 1-10, including the steps: (i) providing an aqueous phase; (ii) providing an oil phase by mixing oat oil with an oil selected from the group consisting of palm oil, palm kernel oil or olein, hydrogenated palm kernel oil or olein, coconut oil, algal oil, canola oil, soybean oil, sunflower oil, safflower oil , cottonseed oil, milk fat and corn oil; (iii) combining the aqueous phase and the oil phase to form a pre-emulsion; (iv) homogenizing the pre-emulsion to form an emulsion concentrate; (v) optionally drying the emulsion concentrate to form a dried creamer composition.

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