WO2021037997A1

WO2021037997A1 - Self-foaming, protein free creamer composition

Info

Publication number: WO2021037997A1
Application number: PCT/EP2020/074004
Authority: WO
Inventors: Laura Eline REITSMA; Dennis POT; Martin Hiemstra
Original assignee: D.P. Supply B.V.
Priority date: 2019-08-30
Filing date: 2020-08-27
Publication date: 2021-03-04
Also published as: NL2023735B1; EP4021201A1

Abstract

The present invention relates to a self-foaming, protein-free creamer composition comprising the following food-approved components: (a) a vegetable fat, (b) a carbohydrate, preferably a vegetable carbohydrate; (c) a modified starch having a higher hydrophobicity than native starch, (d) a low molecular weight surfactant with a molecular weight less than 800 g/mol, selected from one or more monoglycerides, diglycerides, and their esters, and (e) a gas, as well as to a method of preparing such a self-foaming creamer composition. Moreover, the present invention relates to a dairy-free creamer composition. The present invention further relates to a method of preparing a foaming beverage, and to a foaming beverage.

Description

Self-foaming, protein free creamer composition

The present invention relates to a self-foaming, protein-free creamer composition and a method of preparing such a self-foaming creamer composition. Moreover, the present invention relates to a dairy-free creamer composition. The present invention further relates to a method of preparing a foaming beverage, and to a foaming beverage.

Over the last years, dairy-free products, meaning products containing no milk-based ingredients, are gaining popularity. This is mainly caused by the increasing awareness related to animal welfare and the impact of agriculture on the environment, which has led to a growing amount of individuals deciding to abstain from the use of animal products such as dairy in their diet, also known as veganism. However, motivation for dairy free diets may also be based on religion or born out of necessity due to intolerance or even allergy to dairy constituents. For instance, milk allergy is an adverse immune reaction to one or more proteins in cow's milk.

Vegetable products such as lupines and soy also contain many proteins that can elicit allergic reactions. Because of this distinct allergenic potential, lupines as well as soy and products produced thereof are listed as allergens that are subject to labelling requirements.

In addition, people may have an intolerance to lactose, a common digestive problem where the body is unable to digest lactose, a type of sugar mainly found in milk and dairy products.

With the increased popularity of protein-free or even dairy free products comes an increase in the demands that are put on these products. In general, consumers require the protein-free/dairy-free alternatives to be as functional and appetising as their dairy based counterparts. Not only should the alternatives have a similar appearance, they should also taste similar to their dairy based counterparts.

Some prior art on self-foaming creamer compositions exists. For instance, US4438147 discloses a powder-form foaming creamer suitable for use in beverages, such as cocoa. The creamer comprises a non-dairy fat, non-dairy carbohydrate and a protein-based foam stabilizer. The creamer is made by blending the before mentioned ingredients with water to form a liquid mixture or emulsion. Gas is blended into the mixture, and the mixture is homogenized and spray-dried to form the desired powdered product. The gas blending step may be performed before or after the homogenization step. The ingredients and spray-drying process tend to co-act with one another so as to promote retention of gas and formation of voids in the spray-dried creamer particles. Such voids are desirable in that gas or air occluded in the voids will be liberated when the creamer is dissolved in water during use, and will produce bubbles in the beverage.

US4438147 is an example of a so called non-dairy foaming creamer. To the skilled person, a non-dairy creamer is analogous to “not containing dairy fat”. Other dairy components such as lactose (milk sugar / carbohydrate) and casein (milk protein) are generally present in a “non-dairy creamer”. It is generally known and recognized that nondairy creamers are often based on sodium caseinate/casein, which is a dairy protein. Thus, US4438147 relies on the emulsifying properties of a dairy based protein to stabilize the foam and the emulsion. These dairy components may cause allergic reactions in some people. Moreover, such components will be avoided by people refraining from consuming animal products. Therefore, these people require their non-dairy creamer to be truly dairy-free, i.e. also not comprising any dairy-based components.

The present invention seeks to offer a protein-free and preferably a completely dairy- free foaming creamer composition with a foam stability and organoleptic properties such as mouthfeel which is at least similar to that of dairy and/or protein based compositions.

Thereto, the foaming creamer composition according to the invention comprises the following food-approved components:

(a) a vegetable fat;

(b) a carbohydrate, preferably a vegetable carbohydrate;

(c) a modified starch;

(d) a low molecular weight emulsifier, and

(e) a gas.

Due to this specific composition, the present invention does not need to rely on protein-based components, including dairy-based proteins and in the most preferred embodiment does not even rely on dairy-based lactose, thus being entirely dairy-free. Stabilization of the emulsion and the resulting foam after mixing with a liquid such as water is provided by the modified starch (c) in combination with the LMW emulsifier (d). Surprisingly, the abovementioned combination of components, and in particular the combination of the emulsifier (d) with the modified starch (c), which both have emulsifying properties, results in a high, stable foam layer and a creamy flavour and mouthfeel while eliminating the need for protein-based components to stabilize the emulsion and/or the foam.

Interestingly, US4438147 teaches that the use of common emulsifiers in creamers for use in coffee or tea markedly reduces the foaming power of the creamer. In contrast to this, the present inventors found the use of the low molecular weight emulsifier (d) and modified starch (c) to behave as synergists, resulting not only in an excellent foam layer, but moreover a foam layer that remained stable for an appreciable amount of time.

The self-foaming creamer composition of the invention may be used at various temperatures and in a variety of applications where a foam layer on top of a beverage is preferred or required. For example in cappuccino, chocolate beverages, shakes, smoothies, etc. The self-foaming creamer composition may be used at room temperature, below room temperature, or at elevated temperatures, such as up to 100 °C.

The self-foaming creamer composition is in the form of a powder, with particles typically having a maximum dimension of 2 mm. Advantageously, the self-foaming creamer composition is in the form of a spray dried powder. It may also be made by extrusion techniques and the like. The self-foaming creamer composition of the invention may be mixed with different dry components such as dried coffee, tea, cocoa, lemonade powder and milk powder to form beverages such as coffee, tea, chocolate beverages, and shakes, etc. The self-foaming creamer composition may therefore be mixed both with dairy containing dry components, but also - and preferably - with non-dairy containing dry powders. Also common food additives such as preservatives, acidity regulators, anti-caking agents, flavours, flavour enhancers, colouring, hydrocolloids, food supplements, etc. may be added.

When the dried components are mixed with an aqueous liquid such as coffee or even plain water, the gas (e) within the particles will become free from the carbohydrate structure. The gas will rise together with at least part of the other components (a) to (d) from the dispersed / dissolved powder to form a foam layer on top of the beverage, whereas the remainder, comprising emulsified fat will disperse in the liquid and create a creamy beverage. Thus, the self-foaming creamer composition of the invention forms a stable foam layer upon addition to the aqueous liquid.

The food-approved components

The expression food-approved refers to the approval provided by competent authorities within Europe and in other countries. The components of the self-foaming creamer composition must be edible and safe. If additional food additives are included in the self foaming creamer composition or added to the self-foaming creamer composition, then the same requirement applies. The relative amounts of the components of the self-foaming creamer composition are expressed in percentages by weight (wt%) based on the weight of the self-foaming creamer composition, and together add up to 100 wt%. The expression “about” used in respect of the lower and upper limits of components within the composition provide for a variance of +/- 10% of the indicated values.

The vegetable fat (a)

The vegetable fat (a) may be solid or liquid. The present definition therefore includes vegetable oils. The vegetable fat (a) may be an unhydrogenated or fully hydrogenated vegetable fat. Partially hydrogenated vegetable fats may be used as well, but variants containing trans-fat are preferably avoided. The vegetable fat (a), may also be a mixture of vegetable fats. Suitable vegetable fats include coconut oil, cottonseed oil, soybean oil, canola oil, sunflower oil, palm oil, palm kernel oil, shea oil or any other similar vegetable oil which will not adversely affect the taste of the product, as well as combinations thereof. Preferably, the vegetable fat has a melting point of about 20 - 50 °C.

Generally, the "whitening power" or ability of the creamer to lighten the colour of the beverage upon addition of the creamer composition to a liquid increases as the proportion of finely dispersed (emulsified) fat in the mixture increases. With the proportion of (emulsified) fat in the mixture also the ability of the creamer composition to impart a creamy texture or "mouth feel" in combination with a creamy taste increases.

The composition may include from about 5 - 70 wt% non-dairy fat. Using less than 5% by weight may be acceptable to some, but in this case the whitening power will be less. The preferred range of fat content is between about 10 - 50 wt%. In this range, the fat has a positive effect on the taste and mouthfeel while the foamer produces a thick foam layer (an initial foam height of at least 14 mm), which is still at least partly present after 15 min. More preferably, the fat content is between about 15 - 50 wt%. The positive effects mentioned in the previous sentence have been particularly demonstrated for this range (see table 5).

In a further preferred embodiment, the composition comprises at least 30 wt% non dairy fat, as this has a particularly positive influence on the taste (no bitterness nor grainy taste). For example, the composition comprises between 30 and 50 wt% non-dairy fat.

The range of about 15 - 40 wt% is particularly preferred. The carbohydrate (b)

The carbohydrate (b), which may be water soluble, acts as a filler and as a carrier for the other ingredients and also serves to reinforce the particle structure of the dried creamer. The carbohydrate (b) may also be termed “the further carbohydrate”, as it is present next to the modified starch (c), which is a specific carbohydrate. Thus, in fact, the composition comprises two different carbohydrates. Preferably, the carbohydrate (b) is a vegetable carbohydrate or mixture of vegetable carbohydrates. These vegetable carbohydrates may be derived from, for instance, wheat, corn, rice, beans, potato and similar crop, including plants having edible fruits, roots, stems and leaves. In this case the creamer composition of the present invention is truly dairy-free. However, where allergy to proteins is the issue, not lactose intolerance, lactose may be used instead of a vegetable carbohydrate or in admixture with one or more vegetable carbohydrates. For instance, 50 wt% or less of the carbohydrate

(b) may be composed of lactose. The carbohydrate content may be between about 20 - 95 wt% of the composition, preferably between about 20 - 90 wt%, more preferably between about 20 - 85 wt%, most preferably between about 30 - 85 wt%. Various water-soluble vegetable carbohydrates may be utilized, including but not limited to sucrose, dextrose, maltose, glucose syrup, corn syrup, maltodextrin, wheat syrup and mixtures of these.

Suitably, the vegetable carbohydrate is a glucose syrup and/or maltodextrin, preferably a glucose syrup with a dextrose equivalent (a common measure of the amount of reducing sugars present in a sugar product, expressed as a percentage on a dry basis relative to dextrose: DE) of between 10 - 60, more preferably between 15 - 45.

The modified starch (c)

Modified starches are used in food technology to vary the texture of many food products. The starches are modified by a number of methods, both physical and chemical, to tailor the properties of the required application. In the present invention, any modified starch

(c) may be used, provided the modification increased the hydrophobicity of the native starch (i.e. hydrophobically modified starch). The molecular weight of the modified starch is 4.000 g/mol or higher, as determined by high performance size exclusion chromatography techniques. Preferably, the modified starch is a chemically modified starch, more preferably is a succinylated starch, still more preferably an octenyl succinic anhydride (OSA) modified starch (starch sodium octenyl succinate) also known as E1450. The content of the modified starch may be between about 1 - 45 wt%, preferably between about 5 - 30 wt%. Surprisingly, the presence of the modified starch (c) in the creamer composition results in the ability of the composition to form a foam layer after mixing the composition with the aqueous liquid, and the resulting beverage has a pleasant creamy taste. The emulsifier (d)

Preferably, the emulsifier is a food grade low-molecular weight surfactant. LMW surfactants are common and approved additives in food applications. In Europe typically such surfactants have an E number in the range of E322-E495, and may carry a similar code in jurisdictions outside Europe. These surfactants have a molecular weight of less than 800 g/mol, typically within the range of 200 - 600 g/mol. Suitable emulsifiers include monoglycerides, diglycerides, and their esters, such as diacetyl tartaric acid esters of mono- and diglycerides (DATEM), citric acid esters of mono- and diglycerides (CITREM), lactic acid esters of mono- and diglycerides (LACTEM), acetic acid esters of mono- and diglycerides (ACETEM), but also fatty acid esters such as, stearoyl-2-lactylate (SSL), sucrose esters of fatty acids, polyglycerol esters of fatty acids (PGE), and propylene glycol/ fatty acid monoester (PGME) and/or mixtures thereof. Accordingly, suitable emulsifiers include but are not limited to (with their E-number in brackets): DATEM (E472e); CITREM (E472c); SSL (E481); LACTEM (E472b); ACETEM (E472a), PGME (E477), PGE (E475) and Sucrose esters (E473). Most preferably, the emulsifier is DATEM, also known as E472e. The emulsifier (d) stabilizes the foam, and surprisingly imparts a creamy mouthfeel and taste to the beverage. The emulsifier may be comprised in an amount of about 0.2 - 20 wt%. Below 0.2 wt%, the foam layer is relatively unstable and the taste is watery. Preferably, the emulsifier is comprised in an amount of at least 1.0 wt%, providing a foam layer that is stable after 15 m. In a most preferred embodiment, the composition comprises at least 1.5 wt% of emulsifier. This surprisingly results in a white / creamy appearance while retaining foam stability and a creamy mouthfeel. Above 20 wt% the taste of the beverage may be adversely affected, which is therefore not preferred. Preferably the emulsifier is present in an amount of 10 wt% or less.

The gas (e)

Typically the gas employed for food-approved applications concern carbon dioxide and nitrogen. In principle, any food-approved gas may be used, including nitrous oxide and noble gases and the like. The gas is typically used in an amount from about 0.1-10 wt%.

Preferably, the gas is not pressurized.

A suitable composition of the self-foaming creamer composition of the present invention therefore comprises the following food-approved components:

(a) from about 5 - 70 wt%, preferably from about 10 - 50 wt%, of a vegetable fat, e.g., unhydrogenated coconut oil; (b) from about 20 - 95 wt%, preferably from about 30 - 85 wt%, of a carbohydrate, preferably a vegetable carbohydrate, e.g., glucose syrup (DE = 30);

(c) from about 1 - 45 wt% of a modified starch, preferably E1450;

(d) from about 0.2 - 20 wt% of a low molecular weight emulsifier, preferably E472e, and

(e) from about 0.1 - 10 wt% of a gas.

The invention also provides for a method of making a self-foaming creamer composition, wherein the self-foaming creamer composition comprises the following food- approved components:

(a) a vegetable fat,

(b) a vegetable carbohydrate,

(c) a modified starch,

(d) a low molecular weight emulsifier, and

(e) a gas, the method comprising: a) mixing components (a)-(d) with water to form a mixture; b) homogenizing said mixture; c) gasifying said homogenized mixture with the gas, and d) drying said gasified mixture.

Each of steps a) to d) are known to the person skilled in the art. Processes known for producing dairy-containing self-foaming creamer compositions may be used with minor modifications to take into account the new combination of components.

For instance, spray drying may be used as step d) of the method according to the present invention. Spray drying is a method of producing a dry powder from a liquid or slurry by rapidly drying with a hot gas at atmospheric pressure. It is a preferred method of drying many thermally-sensitive materials, and is a common process to produce a wide variety of foods such as fat powders, creamers or whiteners, milk powders, milk substitutes, protein powders, colourants, and other food ingredients. The obtained dry powder is often free- flowing. Preferably, the foaming creamer composition according to the invention is free- flowing, and has an average particle size of less than 2 mm, as measured by laser diffraction measurement. It is noted that the combination of c) and d) results in gas of atmospheric pressure being present within voids that are present within the particles. Therefore, preferably the gas in the composition of the present invention is not pressurized. In other words, the gas in the composition of the invention is at atmospheric pressure. Step (b) of the present process may be performed by a homogenizer, a high-pressure homogenizer, a high shear mixer, membrane emulsification and/or other homogenization apparatuses. Before or during homogenization, typically, the oil in water emulsion is heated to a temperature in the range of 20 - 100 °C, preferably 50 - 95 °C, more preferably 65 - 80 °C.

Optionally, a food phosphate or similar acidity regulator may be added to the creamer composition in order to assure neutral pH and taste. Preferably, 0.2- 10 parts by weight of the acidity regulator on 100 parts by weight of the dry composition may be added. More preferably, between 1 and 5 pbw is added. The acidity regulator may be added even at step a) of the process.

Optionally, an anti-caking agent may be added to the creamer composition to improve the free flowing ability of the powder. Examples of suitable agents include calcium phosphate (E341) or silicon dioxide (E551). Preferably, 0.2- 2 parts by weight of the anti-caking agent on 100 parts by weight of the dry composition may be added. More preferably, between 0.5 and 1 pbw is added. The anti-caking agent may be added even at step a) of the process.

The present invention further concerns self-foaming beverage compositions comprising the self-foaming creamer composition according to the present invention, optionally comprising an acidity regulator and/or anti-caking agent, and further comprising any one selected from dried coffee, tea, cocoa, milk powder, lemonade powder, and/or common food additives such as preservatives, flavours, flavour enhancers, colouring, hydrocolloids, or food supplements.

Moreover, the present invention further concerns a method of preparing a foaming beverage comprising adding the self-foaming creamer composition according to the present invention to an aqueous liquid, such as tea, chocolate, coffee and the like, or adding the self foaming beverage composition mentioned above to water, and stirring.

Finally, the present invention also concerns beverages based on the self-foaming creamer composition according to the present invention, e.g., as prepared by the method mentioned above.

The invention is hereafter illustrated in examples. All percentages are weight percentages unless otherwise mentioned. EXAMPLES

Example 1

Preparation of self-foaming creamer composition

The following components (a)-(d), in Table 1, amounts expressed in percentage by dry weight of the composition, were emulsified in a total amount of about 55 wt% in water, based on the total weight of the emulsion. The components were emulsified at a temperature of about 72 °C:

Table 1

Homogenization was performed with a high pressure homogenizer. Next, the indicated amount of nitrogen was injected. Free-flowing powder was made with common spray-drying techniques.

After drying, about 2 pbw of food phosphate was added on 100 pbw of the self-foaming creamer compositions.

Application

2 grams of coffee powder and 8 grams of the self-foaming creamer compositions as produced above were mixed with 150 ml of water at 85 °C in a 250 ml high measurement beaker glass with a diameter of 6.5 cm. The foam height was measured by optical measurement immediately after stirring (0 minutes) and then again - without agitation - after 15 minutes.

In all instances, the foam height at 0 minutes (TO) was about 14 mm. The foam height at 15 minutes (T15) was in all instances about 10 mm. This example illustrates that the self-foaming creamer compositions of the present invention provide excellent foaming properties and stability. Example 2

Variation in the amount of emulsifier

Experiment (1) of Example 1 was repeated for different amounts of emulsifier E472e and carbohydrate, whilst keeping all other components equal. The coffee with creamer was analysed for the height of the foam, at 0, 5, 10 and 15 minutes interval (TO, T5, T10 and T15, in mm). Also the taste of the beverage and the mouthfeel were determined. The results are listed in Table 2.

Table 2

Without the addition of E472e (0 wt%), the foam collapses (0 mm) after 6 minutes.

With the addition of 0.5wt% of E472e, the foam collapses (0 mm) after 16 minutes.

When 1% of E472e is added, the initial foam height, and the foam height after 15 minutes are increased. The addition of 2% of E472e slightly increase the foam height or stability, and gives the resulting beverage a more creamy appearance because of a higher whitening power.

The higher the amount of E472e that is added, the higher the foam height, foam stability and whitening power. When 10%wt E472e is added a decrease in foam height is observed and a sour taste in combination with a watery mouthfeel occurs. The emulsifying starch on its own creates a favourable-creamy flavour in the beverage, which is combined with a watery mouthfeel. In combination with at least 0.5 wt% E472e, the mouthfeel becomes more creamy with no changes in the flavour. Thus, the addition of E472e not solely increases foam stability, but also creates a higher whitening power and favourable creamy mouthfeel (in other words a full mouthfeel) in combination with the emulsifying starch.

Example 3

Variation in emulsifier

Experiment (1) of Example 1 was repeated for different types of emulsifiers in an amount of 2 wt%, whilst keeping all other components equal. The coffee with creamer was analysed for the height of the foam, at 0 and 15 minutes interval. Also the taste of the beverage and the mouthfeel were determined. The results are listed in Table 3.

Table 3

Comparative example 4

Comparison with standard creamer compositions

The test method described in Example 1 was repeated with 2 g coffee powder, 8 g of creamer composition and 150 ml water (85°C). The experiments were carried out with a foaming creamer composition according to the present invention, with a dairy containing foaming creamer composition , with a standard dairy-containing creamer composition (non-foaming) and with a standard non-dairy creamer composition (non-foaming). The results are listed in Table 4. Table 4

Example 5

Variation in amount of fat

Experiments (1) and (2) of Example 1 were repeated for different amounts of fat and carbohydrate, whilst keeping all other components equal. The only difference was that the 2 pbw of food phosphate were added to the emulsion before spray-drying. Coffee with creamer was prepared according to the application recipe, and was analysed for the height of the foam, at 0 and 15 minutes interval. Also the taste, color, and mouthfeel of the beverage were determined. The results are listed in Table 5.

Table 5

The above Examples illustrate that foaming creamer compositions according to the present invention can compete with commercial dairy containing foaming creamer compositions.

The invention furthermore relates to the following clauses:

Clause 1. Self-foaming creamer composition, comprising the following food-approved components:

(a) a vegetable fat;

(b) a carbohydrate, preferably a vegetable carbohydrate;

(c) a modified starch;

(d) a low molecular weight emulsifier, and

(e) a gas. Clause 2. Self-foaming creamer composition according to clause 1, wherein the vegetable fat is either solid or liquid, preferably is selected from coconut oil, cottonseed oil, canola oil, sunflower oil, soybean oil, palm oil, palm kernel oil, shea oil, as well as combinations thereof and more preferably has a melting point of about 20 - 50 °C.

Clause 3. Self-foaming creamer composition according to clause 1 or 2, comprising from about 5 - 70 wt% of vegetable fat.

Clause 4. Self-foaming creamer composition according to any one of clauses 1 - 3, wherein the vegetable carbohydrate is a water soluble carbohydrate, preferably selected from sucrose, dextrose, maltose, glucose syrup, corn syrup, maltodextrin, wheat syrup and mixtures of these.

Clause 5. Self-foaming creamer composition according to any one of clauses 1 - 4, comprising from about 20 - 95 wt% of vegetable carbohydrate.

Clause 6. Self-foaming creamer composition according to any one of the clauses 1 - 5, wherein the modified starch has a higher hydrophobicity than native starch, preferably has a molecular weight greater than 4000 g/mol, more preferably is a chemically modified starch, more preferably is a succinylated starch, still more preferably is an octenyl succinic anhydride (OSA) modified starch.

Clause 7. Self-foaming creamer composition according to any one of clauses 1 - 6, comprising from about 1 - 45 wt% of modified starch.

Clause 8. Self-foaming creamer composition according to any one of clauses 1 - 7, wherein the emulsifier is a low molecular weight surfactant with a molecular weight less than 800 g/mol, preferably within the range of 200 - 600 g/mol, more preferably is selected from one or more monoglycerides, diglycerides, and their esters, such as diacetyl tartaric acid esters of mono- and diglycerides (DATEM), citric acid esters of mono- and diglycerides (CITREM), lactic acid esters of mono- and diglycerides (LACTEM), acetic acid esters of mono- and diglycerides (ACETEM), and/or from fatty acid esters such as, stearoyl-2-lactylate (SSL), sucrose esters of fatty acids, polyglycerolesters of fatty acids (PGE) and propylene glycol/ fatty acid monoester (PGME) and/or mixtures thereof, still more preferably is diacetyl tartaric acid ester of mono- and diglycerides (DATEM or E472e). Clause 9. Self-foaming creamer composition according to any one of clauses 1 - 8, comprising from about 0.2 - 20 wt% of emulsifier.

Clause 10. Method of preparing the self-foaming creamer composition according to any one of clauses 1 - 9, comprising: a) mixing components (a)-(d) with water to form a mixture; b) homogenizing said mixture; c) gasifying said homogenized mixture with the gas, and d) drying said gasified mixture.

Clause 11. Self-foaming beverage composition comprising the self-foaming creamer composition according to any one of clauses 1-9, further comprising an acidity regulator and/or an anti-caking agent and/or any one selected from dried coffee, tea, cocoa, milk powder, lemonade powder, and/or common food additives such as preservatives, flavours, flavour enhancers, colouring, hydrocolloids, or food supplements.

Clause 12. Method of preparing a foaming beverage comprising adding the self-foaming creamer composition according to any one of clauses 1 - 9 to an aqueous liquid or adding the self-foaming beverage composition according to clause 11 to water, and stirring.

Clause 13. Foaming beverage prepared by the method of clause 12.

Claims

1. Self-foaming protein-free creamer composition, comprising the following food- approved components:

(a) a vegetable fat;

(b) a carbohydrate, preferably a vegetable carbohydrate;

(c) a modified starch having a higher hydrophobicity than native starch;

(d) a low molecular weight surfactant with a molecular weight less than 800 g/mol, selected from one or more monoglycerides, diglycerides, and their esters, and

(e) a gas.

2. Self-foaming creamer composition according to claim 1, wherein the vegetable fat is either solid or liquid, and is selected from coconut oil, cottonseed oil, canola oil, sunflower oil, soybean oil, palm oil, palm kernel oil, shea oil, as well as combinations thereof and preferably has a melting point of about 20 - 50 °C.

3. Self-foaming creamer composition according to claim 1 or 2, comprising from about 10 - 50 wt%, preferably from about 15 - 50 wt%, more preferably from about 30 - 50 wt% of vegetable fat.

4. Self-foaming creamer composition according to any one of claims 1 - 3, wherein the vegetable carbohydrate is a water soluble vegetable carbohydrate, preferably selected from sucrose, dextrose, maltose, glucose syrup, corn syrup, maltodextrin, wheat syrup and mixtures of these.

5. Self-foaming creamer composition according to any one of claims 1 - 4, comprising from about 20 - 85 wt%, preferably from about 30 - 85 wt% of vegetable carbohydrate.

6. Self-foaming creamer composition according to any one of the claims 1 - 5, wherein the modified starch has a molecular weight greater than 4000 g/mol, preferably is a chemically modified starch, more preferably is a succinylated starch, still more preferably is an octenyl succinic anhydride (OSA) modified starch.

7. Self-foaming creamer composition according to any one of claims 1 - 6, comprising from about 1 - 45 wt% of modified starch.

8. Self-foaming creamer composition according to any one of claims 1 - 7, wherein the low molecular weight surfactant is selected from diacetyl tartaric acid esters of mono- and diglycerides (DATEM), citric acid esters of mono- and diglycerides (CITREM), lactic acid esters of mono- and diglycerides (LACTEM), acetic acid esters of mono- and diglycerides (ACETEM), and/or from fatty acid esters such as, stearoyl-2-lactylate (SSL), sucrose esters of fatty acids, polyglycerolesters of fatty acids (PGE) and propylene glycol/ fatty acid monoester (PGME) and/or mixtures thereof, preferably is diacetyl tartaric acid ester of mono- and diglycerides (DATEM or E472e).

9. Self-foaming creamer composition according to any one of claims 1 - 8, comprising from about 0.2 - 20 wt% of surfactant.

10. Method of preparing the self-foaming creamer composition according to any one of claims 1 - 9, comprising: a) mixing components (a)-(d) with water to form a mixture; b) homogenizing said mixture; c) gasifying said homogenized mixture with the gas, and d) drying said gasified mixture.

11. Self-foaming beverage composition comprising the self-foaming protein-free creamer composition according to any one of claims 1-9, further comprising an acidity regulator and/or an anti-caking agent and/or any one selected from dried coffee, tea, cocoa, milk powder, lemonade powder, and/or common food additives such as preservatives, flavours, flavour enhancers, colouring, hydrocolloids, or food supplements.

12. Method of preparing a foaming beverage comprising adding the self-foaming protein- free creamer composition according to any one of claims 1 - 9 to an aqueous liquid or adding the self-foaming beverage composition according to claim 11 to water, and stirring.

13. Foaming beverage prepared by the method of claim 12.