WO2015185372A1 - Low calorie ready to drink beverages - Google Patents

Abstract

Ready to drink coffee beverages are provided. The beverage comprises a protein component comprising casein, whey, sodium caseinate and/or combination of thereof; coffee, a cellulose component comprising microcrystalline cellulose (MCC), carboxymethyl cellulose (CMC) and/or colloidal cellulose; a high acyl gellan gum and a carrageenan. The ratio of cellulose: high acyl gellan gum: carrageenan ranges between (1-60): (0.3-30): 1. The beverage can be aseptic and stable in a homogenous state for at least nine months at 4 °C, at least three months at 30 °C and at least one month at 38 °C.

Description

LOW CALORIE READY TO DRINK BEVERAGES

BACKGROUND [0001] The present disclosure generally relates to a nutritional product. More specifically, the present disclosure is directed to ready to drink ("RTD") beverages comprising a low calorie content.

[0002] Consumers are often looking for health conscious beverages with less calories without compromising the taste and texture. In addition, consumers are looking for enhanced mouthfeel, also denoted as richness, texture or creaminess, of the beverages. Thus, many RTD beverages are transitioning from high fat and high sugar versions to versions with less fat and less sugar to limit the calories in the beverage.

However, fat and sugar reduction results in a less pleasing mouthfeel of the beverages.

Therefore, there is a need for a solution that provides an enhanced mouthfeel of low fat and low sugar RTD beverages so that the consumer has an increased perception of the texture of the beverage.

[0003] At the same time, when improving texture perception of low fat and reduced sugar RTD beverages, the long shelf life stability of the beverage cannot be compromised. Reduction in beverage calories requires reduction of fat and/or sugar. However, fat and/or sugar reduction results in a loss of texture/mouthfeel of the beverages. In order to increase beverage texture perception there is a need of solution(s) that allows enhancing texture/mouthfeel of low fat/low sugar RTD beverages.

[0004] Such stability is challenging because ingredients added to the beverage to improve mouthfeel typically cause product destabilization, such as undesirable increase of product viscosity and phase separation, e.g. gelation, syneresis, layering, creaming and/or sedimentation.

[0005] The majority of existing solutions with indulgent mouthfeel have high calorie. There are limited solutions for low fat (non-fat) / low sugar shelf stable RTD beverages which have texture/mouthfeel similar to that of high fat/high sugar beverages. On the other hand, some existing, low calories versions are lacking in indulgent, thick, creamy texture.

[0006] Therefore, there is a need for low calories RTD beverages that have creamy, thick texture/mouthfeel but without compromising physical stability and taste profile during shelf-life. [0007] For example, U.S. Patent App. Pub. No. 2012/0093980 discloses a protein beverage that contains whey protein concentrate or isolate, milk protein concentrate or isolate, soy protein, caseinate or combinations thereof. The beverage has a stabilizer system which includes carboxymethylcellulose and gellan gum. However, this beverage is a high energy drink and does not solve the issues associated with low fat and low sugar cocoa-containing beverages; the stabilizer system does not improve beverage mouthfeel and does not provide long shelf-life stability of a RTD beverage.

[0008] As another example, PCT App. Pub. No. WO2012/005998 discloses a stabilizer system for use in a RTD whole grain beverage containing carboxymethylcellulose, xanthan gum and gellan gum. The stabilizer system may be used in milk-based or juice-based whole grain beverages. The stabilizer system is formulated to stabilize the starch component. Furthermore, the stabilizer does not improve the mouthfeel of the beverages. Moreover, the presence of xanthan gum, especially in combination with carboxymethylcellulose, causes syneresis.

[0009] Therefore, there is a need for aseptic shelf stable product with low fat and low sugar RTD beverage that has an enhanced mouthfeel that mimics the mouthfeel of full fat and full sugar beverages.

SUMMARY

[0010] The present invention generally relates to a RTD aseptic coffee beverage comprising coffee, milk comprising dairy component, a cellulose component, high acyl gellan gum and a carrageenan. In one embodiment the composition is a low calorie ready to drink aseptic coffee beverage. The beverage can have reduced fat, can have reduced sugar, can be ready to drink and can have a pleasant mouth feel. The beverage can have good physical chemical stability during ambient storage times e.g., stable for at least nine months at 4 °C, at least three months at 30 °C and at least one month at 38 °C. The beverage can also overcome problems with phase separation such as sedimentation, syneresis, creaming, viscosity change, age gelation, and other phase separation/instability issues during different storage conditions over the full life of the coffee beverage.

[0011] It was surprisingly found that composition of the present invention comprising a hydrocolloid texturizing / stabilizing system comprising cellulose, high acyl gellan gum and carrageenans resulted in a thick, indulgent texture/mouth feel at very low calorie level. The other advantage of the composition of the present invention is that it also overcomes phase separation, off taste, instability and viscosity change during shelf- life. The composition of the present invention provides shelf-life stability without phase separation, gelation, sedimentation, creaming, syneresis.

[0012] The invention also provides the aseptic RTD beverages that maintain practically constant product viscosity during refrigerated and ambient storage.

[0013] Furthermore, it was surprisingly found that the system is effective at only specific concentrations of cellulose, high acyl gellan and carrageenan in providing not only desired improvement in texture/mouth feel but also avoids off taste of the RTD beverage. In addition, to achieve desired effects, cellulose, high acyl gellan and carrageenan in the ratio of about (1 - 60) : (0.3 - 30) : 1.

[0014] The recipe may optionally comprise cocoa, different flavors, sweeteners, vitamins and minerals.

[0015] Additional features and advantages are described herein, and will be apparent from, the following Detailed Description.

[0016] In an embodiment the present invention relates to a method of producing a ready to drink coffee beverage comprising the steps of:

- adding a cellulose, high acyl gellan gum and carrageenan texturizing/stabilizing system to a dairy component and a coffee component;

- addition of sugar;

- homogenization at about 135/35 bars at 70-75°C;

- followed by a UHT treatment for 6 sec at 141- 143°C, cooling to about 15-25°C; and

- filling in a container under aseptic conditions

wherein the texturizing/stabilizing system contains cellulose: high acyl gellan gum : carrageenan in ranges (1 - 60): (0.3-30): 1.

DETAILED DESCRIPTION

[0017] All percentages expressed herein are by weight of the total weight of the beverage composition unless expressed otherwise. All dosage ranges contained within this application are intended to include all numbers, whole or fractions, contained within said range. As used in this disclosure and the appended claims, the singular forms "a," "an" and "the" include plural referents unless the context clearly dictates otherwise. As used herein, "about" is understood to refer to numbers in a range of numerals. Moreover, all numerical ranges herein should be understood to include all integer, whole or fractions, within the range.

[0018] The term "low calorie beverage" means a beverage having a calorific value in range of 100 - 120kcal per 240ml.

[0019] The present disclosure relates to RTD coffee beverages. The beverage is aseptic and shelf-stable coffee-based RTD beverage. The coffee beverage can be shelf- stable for at least twelve months at 20 °C, nine months at 30 °C and one month at 38 °C.

[0020] A unique combination of components were surprisingly found for a stabilizing/texturizing system that can provide aseptic RTD beverages with good physical chemical stability during storage while also providing good mouthfeel and a pleasant, refreshing taste. The stabilizing system improves the stability of aseptic shelf-stable RTD coffee containing beverages by helping to avoid phase separation, gelation, creaming, syneresis, etc., during the ambient storage of the beverage.

[0021] In a general embodiment, the present disclosure provides a beverage including dairy proteins, water, coffee, and a stabilizing/texturizing system. The water added to the make the beverage can be treated/filtered water, e.g., reverse osmosis ("RO") treated water, with a total hardness of less than 10 ppm (e.g., as CaC03). The stabilizing system has cellulose, high acyl gellan gum and carrageenan.

[0022] The molecular structure of gellan gum is a straight chain based on repeating glucose, rhamnose, and glucuronic acid units. The term "high acyl gellan gum" refers to high acyl form with two acyl substituents being acetate and glycerate. Both substituents are located on the same glucose residue, and on average, there is one glycerate per repeat and one acetate per every two repeats. The amount of a high acyl gellan gum ranges from 0.03 to 0.15% by weight. In an embodiment the amount of a high acyl gellan gum ranges from 0.07 to 0.1% by weight.

[0023] The cellulose component including microcrystalline cellulose and carboxymethylcellulose and/or colloidal cellulose is in an amount ranging from about

0.1% to about 0.3 % by weight. The cellulose component can assist in maintaining good suspension and emulsion stability, avoiding gelation, sedimentation, syneresis and other phase separation issues during the storage, and improving mouthfeel. In an embodiment the amount of cellulose ranges from 0.13 to 0.17% by weight. [0024] The weight ratio between the cellulose, high acyl gellan gum and carrageenan can range from about (1-60) : (0.3-30) : 1. The advantage of this range is that desired texture mouthfeel is obtained and undesired effects such as gelation, sedimentation, synersis and marbling are avoided.

[0025] In one embodiment, the ratio of protein: sugar: hydrocolloid ranges between (2 - 18.5): (1-56): 1 wherein hydrocolloid is a combination of cellulose, high acyl gellan gum and carrageenan.

[0026] In an embodiment term "coffee" would include soluble coffee extract, roasted & ground derived and micronized coffee and combinations thereof.

[0027] In an embodiment, the term "carrageenan" can be kappa carrageenan, lambda carrageenan, iota carrageenan or a combination thereof. The amount of carrageenan ranges from 0.005 to 0.09% by weight. In an embodiment the amount of a carrageenan ranges from 0.01 to 0.03% by weight.

[0028] The protein the RTD beverage is based on dairy based protein such as whey or casein or a combination thereof. The dairy based proteins may include casemates such as sodium caseinate. The concentration of protein ranges from about 1.2% to about 2.5% by weight. In another embodiment, the whey protein ranges from about 0.0.2% to about 2.5%. In one embodiment diary component is present in milk, semi-skimmed or skimmed milk.

[0029] The sugar in the RTD beverage may comprise sucrose, lactose, glucose and/or fructose. In another embodiment, the sugar ranges from about 0.5% to about 7.5%.

[0030] The coffee beverages can also include one or more ingredients such as flavors, sweeteners, colorants or a combination thereof. Sweeteners can include, for example, sucrose, sucralose, acesulfame K, 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 maltitol, xylitol, sorbitol, erythritol, mannitol, isomalt, lactitol, hydrogenated starch hydrolysates, and the like, alone or in combination.

[0031] Usage level of the flavors, sweeteners and colorants will vary greatly and will depend on such factors as potency of the sweetener, desired sweetness of the beverage, the level and type of flavor used, and cost considerations. Any suitable combinations of sugar and/or sugarless sweeteners may be used in the chocolate beverages. In an embodiment, the sweetener is present in the coffee beverage at a concentration ranging from about 0.001% to about 6% by weight. In another embodiment, the artificial sweetener is present in an amount ranging from about 0.001% to about 0.1%) by weight.

[0032] Non-limiting examples of suitable flavors include coffee enhancers, cream/dairy enhancers, vanilla flavors or a combination thereof. The flavor(s) can be present in an amount ranging from about 0.01% to about 5% by weight.

[0033] In an embodiment, the coffee beverage can have a total solid content ranging from about 7% to about 22%, preferably from about 9% to about 18%, and most preferably from about 11% to about 15% by weight.

[0034] The coffee beverages can be made using any suitable process. For example, a process of making the coffee beverages includes dissolving the raw materials in fluid milk/water and hydration (e.g., wetting) of a coffee powder to form the beverage. The beverage can then be subjected to ultra-high temperature ("UHT") heat treatment, homogenization at about 135/35 bars at 70-75°C before and/or after UHT treatment for 6 sec at 141- 143°C, cooling to about 15-25°C and filling in a container under aseptic conditions.

[0035] In an embodiment, the beverage further includes one or more starches. The starch can help to maintain good suspension stability, avoid syneresis and other phase separation issues during the storage, and improve mouthfeel. The starch can be, for example, corn starch, rice starch, potato starch or a combination of different starches. In a preferred embodiment, the starch level ranges from about 0.05% to about 5% by weight of composition.

[0036] In an embodiment, the coffee beverage may further include one or more vitamins and/or minerals. The vitamins can be in an amount ranging from about 0.01% to about 0.5% by weight. The vitamins include, but are not limited to, vitamin C and group B vitamins. Non-limiting examples of suitable vitamins include ascorbic acid, ascorbyl palmitate, vitamins Bl, B2, B6, B12, and Niacin (B3), or combination of thereof. The vitamins may also include Vitamins A, D, E and K and acid vitamins such as pantothenic acid and folic acid and biotin.

[0037] The minerals can be in an amount ranging from about 0.0025% to about 1% by weight. Non- limiting examples of the minerals include calcium, magnesium, iron or a combination thereof. The source of calcium can include calcium carbonate, calcium phosphate, calcium citrate, other insoluble calcium compounds or a combination thereof. The source of magnesium can include magnesium phosphate, magnesium carbonate, magnesium hydroxide or combination of thereof. The source of iron can include iron ammonium phosphate, ferric pyrophosphate, ferric phosphate, ferrous phosphate, other insoluble iron compounds, aminoacids, iron chelating compounds such as EDTA, or combination of thereof. The minerals may also include zinc, iodine, copper, phosphorus, manganese, potassium, chromium, molybdenum, selenium, nickel, tin, silicon, vanadium and boron.

[0038] In an embodiment, the coffee beverage may further include one or more amino acids. Non-limiting examples of amino acids include Isoleucine, Alanine, Leucine, Asparagine, Lysine, Aspartate, Methionine, Cysteine, Phenylalanine, Glutamate, Threonine, Glutamine, Tryptophan, Glycine, Valine, Proline, Serine, Tyrosine, Arginine, Histidine or a combination thereof.

[0039] In another embodiment, the coffee beverage may further include one or more prebiotics. Non-limiting examples of prebiotics include fructooligosaccharides, inulin, lactulose, galactooligosaccharides, acacia gum, soyoligosaccharides, xylooligosaccharides, isomaltooligosaccharides, gentiooligosaccharides, lactosucrose, glucooligosaccharides, pecticoligosaccharides, resistant starches, sugar alcohols or a combination thereof.

EXAMPLES

[0040] By way of example and not limitation, the following examples are illustrative of various embodiments of the present disclosure. For each composition, the method of producing a ready to drink coffee beverage comprises the steps of adding under agitation a texturizing/stabilizing system to a dairy component and a coffee component, addition of sugar, UHT treatment, homogenization at about 135/35 bars at

70-75°C before and/or after UHT treatment for 6 sec at 141- 143°C, cooling to about 15- 25°C and filling in a container under aseptic conditions.

Example 1

[0041] A non- limiting example formulation is set forth in the below table listed the key ingredients of aseptic, ready to drink milk coffee beverages: Ingredients Range (w/w%)

Coffee 0.5 - 1.5

Dairy protein 1.2 - 2.5

Sugar 0.5 - 7.5

Cellulose 0.1 - 0.3

Gellan gum, high acyl 0.03 - 0.15

Carrageenan 0.005 - 0.09

Water remain

[0042] The recipe may optimally comprise cocoa, different flavours, sweeteners, vitamins and minerals. Example 2

[0043] An aseptic ready to drink beverage was prepared comprising 1% coffee, 60% of 1% fat milk, 4% of sugar, 0.15% cellulose, 0.1%> of high acyl gellan gum and 0.01% carrageenan. Unique indulgent, creamy texture/mouthfeel was obtained. Further, product showed a good shelf life physical stability (six months), i.e. homogeneous product with no phase separation, gelation, sedimentation, syneresis.

Example 3

[0044] An aseptic ready to drink beverage was prepared comprising 1% coffee, 60% of 1% fat milk, 4% of sugar, 0.15% cellulose, 0.07% of high acyl gellan gum and 0.02% carrageenan. Unique indulgent, creamy texture/mouthfeel was obtained.

Further, product showed a good shelf life physical stability (six months), i.e. homogeneous product with no phase separation, gelation, sedimentation, syneresis.

Example 4

[0045] An aseptic ready to drink beverage was prepared comprising 1% coffee, 40%) of 1% fat milk, 4% of sugar, 0.15% cellulose, 0.1% of high acyl gellan gum and 0.01% carrageenan. Unique indulgent, creamy texture/mouthfeel was obtained. Further, product showed a good shelf life physical stability (six months), i.e. homogeneous product with no phase separation, gelation, sedimentation, syneresis. Example 5

[0046] An aseptic ready to drink beverage was prepared comprising 1% coffee, 80% of skimmed milk, 4% of sugar, 0.15% cellulose, 0.1 % of high acyl gellan gum and 0.01% carrageenan. Unique indulgent, creamy texture/mouthfeel was obtained. Further, product showed a good shelf life physical stability (six months), i.e. homogeneous product with no phase separation, gelation, sedimentation, syneresis.

Example 6

[0047] An aseptic ready to drink beverage was prepared comprising 1% coffee, 40% of 1% fat milk, 4% of sugar, 0.15% cellulose, 0.1% of high acyl gellan gum and 0.02% carrageenan. Unique indulgent, creamy texture/mouthfeel was obtained. Further, product showed a good shelf life physical stability (six months), i.e. homogeneous product with no phase separation, gelation, sedimentation, syneresis. Example 7

[0048] An aseptic ready to drink beverage was prepared as in Example 2 but using 0.003%) carrageenan. The product was found unacceptable because watery texture/mouthfeel. Thus, required indulgent mouthfeel was not achieved. Example 8

[0049] An aseptic ready to drink beverage was prepared as in Example 2 but using 0.1%) carrageenan. The product had slimy mouthfeel. Further, severe gelation issue was observed during the storage. Example 9

[0050] An aseptic ready to drink beverage was prepared as in Example 2 but using 0.02%) high acyl gellan. Undesirabe texture/mouthfeel was obtained. Moreover, sedimentation and gelation was found by visual observation. Example 10

[0051] An aseptic ready to drink beverage was prepared as in Example 2 but using 0.16%) high acyl gellan. The product was found unacceptable due to it slimy mouthfeel and severe gelation. Example 11

[0052] An aseptic ready to drink beverage was prepared as in Example 2 but using 0.05% cellulose. No required indulgent texture/mouthfeel was achieved (very thin watery texture). Further, sedimentation was found in the product.

Example 12

[0053] An aseptic ready to drink beverage was prepared as in Example 2 but using 0.5%) cellulose. The product was found unacceptable because very slimy mouthfeel and severe gelation.

[0054] It is common knowledge that higher viscosity of the beverage leads to increased texture/mouthfeel sensory attributes such as thickness. However, we unexpectedly found that this trend does not apply to our system. Thus, in our system high viscous product had lower thickness (e.g. Example 7) and vice versa, low viscous product had higher thickness sensory attribute (e.g. Example 8).

Example 13

[0055] An aseptic ready to drink beverage was prepared as in Example 2 but using low acyl gellan gum. The product was found unacceptable due to severe phase separation and gelation.

[0056] It should be understood that various changes and modifications to the presently preferred embodiments described herein 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 subject matter and without diminishing its intended advantages. It is therefore intended that such changes and modifications be covered by the appended claims.

Claims

Claims

1. A ready to drink aseptic coffee beverage comprising:

Coffee;

a dairy component comprising whey, casein, sodium caseinate and/or

combinations thereof;

a cellulose component comprising microcrystalline cellulose (MCC),

carboxymethyl cellulose (CMC) and/or colloidal cellulose;

a high acyl gellan gum and

a carrageenan; wherein the ratio of cellulose: high acyl gellan gum : carrageenan ranges between (1- 60): (0.3-30): 1.

2. The beverage of claim 1, wherein the carrageenan comprises lambda, iota and kappa or combinations thereof.

3. The beverage of claim 1, further comprises sugar comprising sucrose, lactose, glucose, fructose and/or combinations.

4. The beverage of claim 3, wherein the ratio of protein (in milk): sugar: hydrocolloid ranges between (2 - 18.5): (1 - 56): 1 wherein hydrocolloid is a combination of cellulose, high acyl gellan gum and carrageenan.

5. The beverage of any one of the claims 1 - 4, wherein concentration of coffee ranges from 0.5 to 1.5 w/w%.

6. The beverage of any one of the claims 1 - 5, wherein concentration of dairy

component ranges from 1.2 to 2.5 w/w%.

7. The beverage of any one of the claims 1 - 6, wherein concentration of high acyl gellan gum ranges from 0.03 to 0.15 w/w%.

8. The beverage of any one of the claims 1 - 7, wherein concentration of carrageenan ranges from 0.005 to 0.09 w/w%.

9. The beverage of any one of the claims 1 - 8, wherein concentration of cellulose ranges from 0.1 to 0.3 w/w%.

10. Use of a system comprising a mixture of cellulose, high acyl gellan gum and

carrageenan for stabilizing physical chemical properties of an aseptic beverage over shelf- life.

11. The use of claim 10 wherein the ratio of cellulose: high acyl gellan gum: carrageenan ranges between (1-60): (0.3-30): 1.

12. A method of producing a ready to drink coffee beverage comprising the steps of:

- adding a cellulose- high acyl gellan gum- carrageenan texturizing/stabilizing system to a dairy component and a coffee component;

- addition of sugar;

- homogenization at about 135/35 bars at 70-75°C;

- followed by a UHT treatment for 6 sec at 141- 143°C, cooling to about 15-25°C; and

- filling in a container under aseptic conditions

wherein the texturizing/stabilizing system contains cellulose: high acyl gellan gum : carrageenan in ranges (1 - 60): (0.3-30): 1.