WO2016008742A1 - Creamer free from added emulsifier(s), buffer(s) and stabilizing salts - Google Patents

Creamer free from added emulsifier(s), buffer(s) and stabilizing salts Download PDF

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Publication number
WO2016008742A1
WO2016008742A1 PCT/EP2015/065198 EP2015065198W WO2016008742A1 WO 2016008742 A1 WO2016008742 A1 WO 2016008742A1 EP 2015065198 W EP2015065198 W EP 2015065198W WO 2016008742 A1 WO2016008742 A1 WO 2016008742A1
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WO
WIPO (PCT)
Prior art keywords
composition
sodium
coffee
creamer
phosphate
Prior art date
Application number
PCT/EP2015/065198
Other languages
French (fr)
Inventor
Rafael Berrocal
Maria Magdalena DOTZAUER
Jürg Schlaginhaufen
Christophe Joseph Etienne Schmitt
Lucile WAKSMAN
Alexandra Weingand-Ziade
Peter Zeltner
Original Assignee
Nestec S.A.
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
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Family has litigation
First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=51211627&utm_source=***_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=WO2016008742(A1) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Priority to MX2017000706A priority Critical patent/MX2017000706A/en
Priority to CA2950494A priority patent/CA2950494C/en
Priority to PL15734149.6T priority patent/PL3169162T5/en
Priority to CN201580038847.1A priority patent/CN106535648A/en
Priority to ES15734149T priority patent/ES2744308T5/en
Application filed by Nestec S.A. filed Critical Nestec S.A.
Priority to EP15734149.6A priority patent/EP3169162B2/en
Priority to US15/327,081 priority patent/US10721941B2/en
Priority to RU2017105107A priority patent/RU2701688C1/en
Priority to JP2017501659A priority patent/JP6839072B2/en
Publication of WO2016008742A1 publication Critical patent/WO2016008742A1/en
Priority to PH12016502340A priority patent/PH12016502340A1/en

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C11/00—Milk substitutes, e.g. coffee whitener compositions
    • A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
    • A23C11/04—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing non-milk fats but no non-milk proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C1/00—Concentration, evaporation or drying
    • A23C1/04—Concentration, evaporation or drying by spraying into a gas stream
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C11/00—Milk substitutes, e.g. coffee whitener compositions
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C11/00—Milk substitutes, e.g. coffee whitener compositions
    • A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C13/00—Cream; Cream preparations; Making thereof
    • A23C13/12—Cream preparations
    • A23C13/125—Cream preparations in powdered, granulated or solid form
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C13/00—Cream; Cream preparations; Making thereof
    • A23C13/12—Cream preparations
    • A23C13/14—Cream preparations containing milk products or non-fat milk components
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F3/00—Tea; Tea substitutes; Preparations thereof
    • A23F3/40—Tea flavour; Tea oil; Flavouring of tea or tea extract
    • A23F3/405—Flavouring with flavours other than natural tea flavour or tea oil
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F5/00—Coffee; Coffee substitutes; Preparations thereof
    • A23F5/24—Extraction of coffee; Coffee extracts; Making instant coffee
    • A23F5/36—Further treatment of dried coffee extract; Preparations produced thereby, e.g. instant coffee
    • A23F5/40—Further treatment of dried coffee extract; Preparations produced thereby, e.g. instant coffee using organic additives, e.g. milk, sugar
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F5/00—Coffee; Coffee substitutes; Preparations thereof
    • A23F5/46—Coffee flavour; Coffee oil; Flavouring of coffee or coffee extract
    • A23F5/465—Flavouring with flavours other than natural coffee flavour or coffee oil
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
    • A23L9/20—Cream substitutes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • the present disclosure generally relates to food products. More specifically, the present disclosure relates to creamers for food products such as coffee and tea.
  • Creamers are widely used as whitening agents with hot and cold beverages, e.g., coffee, cocoa, tea, etc. They are commonly used in place of milk and/or dairy cream. Creamers may come in a variety of different flavors and provide a whitening effect, mouthfeel, body, and a smoother texture.
  • Creamers can be in liquid or powder forms.
  • powder forms are that they do not generally provide an impression of traditional dairy creamers.
  • Another disadvantage of using powder creamers may include difficulties in dissolution when added to coffee, and also the possibility of having a non-homogeneous beverage.
  • the denaturation is irreversible; and denatured whey proteins interact to form large aggregates, visible as "feathering” / "flocculation” and sedimentation in the final beverage.
  • Whey proteins are also sensitive to free Mg 2+ and Ca 2+ in water. High concentrations of these free ions (“hard water”) can lead to a similar denaturation process as described above as they are promoting aggregation by reducing repulsive charge at the surface of proteins.
  • Regular coffee creamer contains also very often emulsifier added to prevent a destabilization of the emulsion.
  • Half and half can be considered as a natural dairy creamer but it does not sweeten or flavor the coffee and it is only available in liquid form. Therefore, there is a need for naturally perceived powdered creamers having long-term stability along with excellent whitening and sensorial properties without E-numbers.
  • the present disclosure relates to creamers for food products and methods of making the creamers in powder form.
  • the creamers can be stored at room temperature or chilled and be stable for extended periods of time.
  • the creamers can have high whitening capacity and a pleasant mouthfeel while masking the bitterness and astringency of a beverage.
  • Embodiments of the present disclosure provide spray-dried powder creamers that do not need to contain any stabilizers, synthetic emulsifiers, buffer salts or artificial whitening agents, but which can be stable for 6 months or longer at room temperature and provide a good whitening effect in beverages, for example, such as coffee.
  • the present invention relates to a spray-dried creamer composition
  • a spray-dried creamer composition comprising added sugar comprising sucrose and/or lactose ranging from 5-30% by weight; milk ranging from 30-60% by weight; fat ranging from 15-40% by weight; wherein said composition is devoid of added agents, wherein said composition does not flocculate upon reconstitution in water at temperature of water ranging from 40-90° C and hardness up to 400 ppm CaC0 3 , preferably from 250 to 400 ppm CaC0 3 .
  • the added agents not included in the composition of the present invention and is avoided comprises emulsifiers, buffer and stabilizing salts.
  • Emulsifiers such as Mono- and di-glycerides of fatty acids INS471, Sodium stearoyl lactylate (SSL) E481 , Diacetyltartaric and fatty acid esters of glycerol INS472e.
  • the buffer- and stabilizing salts such as Monosodium phosphate E339(i), Monopotassium phosphate E340 (i), Disodium phosphate E339 (ii), Dipotassium phosphate E340(ii), Di Potassium Phosphate INS340, Trisodium phosphate E339 (iii), Tripotassium phosphate E340 (iii), Sodium carbonate E500(i), Trisodium Citrate E331(iii), Sodium Hexameta Phosphate E452(i), Sodium Tri Poly Phosphate E451 , Tetra Sodium Pyrophosphate INS450 (iii), Sodium Hexametaphosphate INS452i, Trisodium Citrate INS33 liii, sodium or potassium ortho phosphates such as monophosphates, diphosphates or triphosphates, sodium or potassium polyphosphates, sodium or potassium mono- or bicarbonates, sodium or potassium citrates
  • the present invention also relates to a coffee creamer mix comprising a creamer as defined above and further comprises a coated or compacted coffee component wherein coffee component dissolves after the creamer dissolution.
  • the present invention also relates to use of the composition for preparation of tea or coffee beverage.
  • the present invention also relates to a process for preparation of spray-dried creamer wherein the process comprises (i) mixing the sugar, milk and fat; (ii) pasturing the mixture; (iii) homogenizing the mixture; (iv) evaporating the water to obtain concentrate of total solids at range of 50-60% by weight; and (v) spray drying the concentrate.
  • An advantage of the present disclosure is to provide a natural creamer having a high whitening capacity without using artificial ingredients.
  • Another advantage of the present disclosure is to provide a spray-dried powder creamer that does not include synthetic emulsifiers, buffer salts, stabilizing salts and artificial whitening agents.
  • Still another advantage of the present disclosure to provide a long-term, stable creamer having excellent whitening effect that is stable for at least 4 months at a temperature of about 20° C to about 30° C.
  • Another advantage of the present disclosure is to provide a spray-dried powder creamer that has a good mouthfeel, body, smooth texture, and a good flavor without off-notes.
  • FIGURE 1 shows stability of creamer against CaC0 3 induced precipitation vs. added lactose in recipe.
  • FIGURE 2 shows process conditions to manufacture spray-dried creamer composition of the present invention.
  • the present disclosure relates to creamers and methods of making the creamers.
  • the creamers of the present invention relates to spray-dried powder that may be added to any suitable beverage in an amount sufficient to provide whitening or creaming effect on the beverage.
  • a creaming effect imparts qualities associated with cream or dairy such as desirable, flavor, texture, body, and/or color (e.g., lightening or whitening).
  • the creamers are natural, dairy-based, stable creamers that can include a combination of milk (skim or whole), heavy cream, sugar and a natural flavor.
  • the fat, protein and sugar in the creamer can all come from natural sources.
  • the creamer possesses an adequate shelf life or refrigerated stability and has excellent heat stability not causing unfavorable phenomena such as feathering, oil off, aggregation or cream separation, for example, after addition to a hot beverage such as coffee or tea.
  • stable means remaining in a state or condition having minimal phase separation (e.g., creaming, sedimentation, age gelation) or spoilage or bitterness (e.g., due to storage) for an extended period of time (e.g., for at least 3, 4, 5, 6 or more months) depending on the storage conditions.
  • the present disclosure provides a spray-dried creamer composition
  • a spray-dried creamer composition comprising added sugar comprising sucrose and/or lactose ranging from 5-30% by weight; milk ranging from 30-60% by weight; fat ranging from 15-40% by weight; wherein said composition is devoid of added emulsifiers and/or buffer- and stabilizing salts wherein said composition does not flocculate upon reconstitution in coffee or tea at temperature of water ranging from 40-90° C and hardness up to 400 ppm CaC0 3 .
  • the emulsifiers mean Mono- and di-glycerides of fatty acids INS471 , Sodium stearoyl lactylate (SSL) E481 , Diacetyltartaric and fatty acid esters of glycerol INS472e.
  • the buffer- and stabilizing salts means Monosodium phosphate E339(i), Monopotassium phosphate E340 (i), Disodium phosphate E339 (ii), Dipotassium phosphate E340(ii), Di Potassium Phosphate INS340, Trisodium phosphate E339 (iii), Tripotassium phosphate E340 (iii), Sodium carbonate E500(i), Trisodium Citrate E331(iii), Sodium Hexameta Phosphate E452(i), Sodium Tri Poly Phosphate E451 , Tetra Sodium Pyrophosphate INS450 (iii), Sodium Hexametaphosphate INS452i, Trisodium Citrate INS331 iii, sodium or potassium ortho phosphates such as monophosphates, diphosphates or triphosphates, sodium or potassium polyphosphates, sodium or potassium mono- or bicarbonates, sodium or potassium citrates,
  • the milk comprises fresh skimmed milk, skimmed milk powder, fresh whole milk and whole milk powder.
  • the fat comprises anhydrous milk fat, cream, cream powder and/or vegetable fat (coconut oil, palm oil).
  • Oil of vegetable origin such as palm kernel oil, hydrogenated palm kernel oil, hydrogenated palm kernel olein, hydrogenated coconut oil, coconut oil, canola oil, soy bean oil, sunflower oil, safflower oil, cotton seed oil, palm oil, corn oil, and/or coconut oil and/or fat of animal origin such as milk fat.
  • Milk fat may e.g. be provided in the form of milk, milk powder, butter milk, butter milk powder, cream, cream powder, butter, butterfat, anhydrous milk fat and combinations thereof.
  • the sugar is lactose ranging from 10- 20% by weight.
  • the composition further comprises glucose syrup ranging from 25-35% by weight.
  • a dairy creamer can be prepared by mixing cream, milk (e.g., skim or whole) and sugar. This dairy mixture can be exposed to a temperature ranges from about 45 °C to about 85 °C for a suitable time (e.g., about 20, 25, 30, 35, 40, 45, 50, 55, 60 or more minutes) to cause protein denaturation. The dairy mixture can then be sterilized by steam injection or infusion, for example, at minimum of about 141 °C for about 5 seconds or any other suitable duration.
  • a suitable time e.g., about 20, 25, 30, 35, 40, 45, 50, 55, 60 or more minutes
  • any components of the creamers such as proteins/dairy product, fat/dairy product, sugar(s), fiavor(s), etc.
  • water can be done under agitation, with or followed by heat treatment, homogenization, spray drying and filling.
  • Direct heat treatment can be performed by injecting steam water in the emulsion. In this case, it may be necessary to remove excess water, by flashing.
  • Indirect heat treatment can be performed with a heat transfer interface in contact with the emulsion.
  • the homogenization could be performed before and/or after heat treatment. It may be interesting to perform homogenization before heat treatment in order to improve heat transfers in the emulsion, and thus achieve an improved heat treatment. Performing a homogenization after heat treatment usually ensures that the oil droplets in the emulsion have the desired dimension.
  • the coffee component comprises coffee particles coated by a coating agent which reduces the water solubility of the soluble coffee particles.
  • the coating agent is preferably a carbohydrate (for example sucrose, fructose, maltose, dextrose, maltodextrin, lactose, coffee solids, pectin, xanthan gum and starch), a protein (for example milk solids, or gelatin) or an edible fat (for example lecithin or edible vegetable fats such as coconut fat).
  • Carbohydrate and mixtures thereof are particularly preferred as coating agents.
  • the particles are coated by a panning process, adding the carbohydrate as syrup and/or fine powder and successively drying the product.
  • the beverage or foodstuffs powder or ingredient dissolve in water at about 85°C after about 2 seconds or more (time measured after immersion for 50% dissolution with a mechanical agitation at lOOrpm).
  • 50% of the beverage or foodstuffs powder or ingredient dissolve in about 3 seconds to about 10 seconds.
  • the coffee component comprises compacted coffee wherein the solubility of the coffee component is retarded by compacting the powder to increase its density.
  • EP 0229920 provides many examples of producing compacted coffee. Two elements are required for producing compacted coffee, (i) moisture, preferably in range of about 3 to about 6% by weight, and compaction under pressure of from about 20.7 MPa to about 48.3 MPa to form a coherent tablet. Soluble coffee is also prepared (roasting, extraction, spray-drying) followed by compacting the soluble coffee through a roller compactor (pressure is applied to the coffee).

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  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
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  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
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Abstract

Creamers for whitening food products are provided. The creamers can havelong-term stability, high whitening capacity and a pleasant mouthfeel. In a general embodiment, the present disclosure provides aspray-dried creamer composition comprising added sugar comprising sucrose and/or lactose ranging from 5-30% by weight; milk ranging from 30-60% by weight; fat ranging from 15-40% by weight; wherein said composition is devoid of added emulsifiers and/or buffer-and stabilizing salts. The invention also provides a coffee creamer mix comprising the above creamer composition and coated or compacted coffee, wherein coffee dissolves after the creamer dissolution.

Description

Creamer free from added emulsifier(s), buffer(s) and stabilizing salts BACKGROUND
[0001] The present disclosure generally relates to food products. More specifically, the present disclosure relates to creamers for food products such as coffee and tea.
[0002] Creamers are widely used as whitening agents with hot and cold beverages, e.g., coffee, cocoa, tea, etc. They are commonly used in place of milk and/or dairy cream. Creamers may come in a variety of different flavors and provide a whitening effect, mouthfeel, body, and a smoother texture.
[0003] Creamers can be in liquid or powder forms. One disadvantage of powder forms is that they do not generally provide an impression of traditional dairy creamers. Another disadvantage of using powder creamers may include difficulties in dissolution when added to coffee, and also the possibility of having a non-homogeneous beverage.
[0004] More and more consumers are concerned by the naturalness of food products. Regular coffee creamers contain additives to prevent a product defect called "flocculation"; occurring upon reconstitution of creamer-coffee-mixes in hot water; respectively upon reconstitution of the creamer alone in hot coffee. Flocculation describes the process of milk protein destabilization (feathering, precipitation) which can be induced by two main mechanisms: (i) Acidity induced flocculation and (2) Heat and hard water induced flocculation. Heating of milk proteins leads to a change of the natural state of whey proteins. If the temperature is >70°C, the denaturation is irreversible; and denatured whey proteins interact to form large aggregates, visible as "feathering" / "flocculation" and sedimentation in the final beverage. Whey proteins are also sensitive to free Mg2+ and Ca2+ in water. High concentrations of these free ions ("hard water") can lead to a similar denaturation process as described above as they are promoting aggregation by reducing repulsive charge at the surface of proteins. Regular coffee creamer contains also very often emulsifier added to prevent a destabilization of the emulsion. These additives are so called emulsifiers, buffer, and stabilizing salts, are mostly labelled as INS- or E-number on the ingredients list, which has a negative impact on the consumer perception and acceptance of those products (chemical / artificial connotation). [0005] Thus, there is a demand for commercially available more natural creamers (free from additives). However as mentioned above, usually non-dairy powdered coffee creamers contain stabilizers such as synthetic emulsifiers, buffer and stabilizing salts and may also contain whitening agents that are all not perceived as natural by the consumer. These artificially perceived food ingredients, however, are typically needed to guarantee the physical stability of the coffee creamer over the shelf life of the product and after pouring into coffee in order to achieve their desired whitening effect in the coffee. In the absence of these ingredients, the coffee creamers are much less stable over time and show less whitening and adverse sensorial effects. Currently, "pseudo natural creamers" exist, which are dairy or non- dairy based but still contain either emulsifiers or buffer salts, chelators such as dipotassium phosphate, sodium citrate and sometime artificial and natural flavor combinations. Although these pseudo natural creamers are touted as being natural, they usually still contain additives.
[0006] Half and half (half liquid cream - half liquid milk) can be considered as a natural dairy creamer but it does not sweeten or flavor the coffee and it is only available in liquid form. Therefore, there is a need for naturally perceived powdered creamers having long-term stability along with excellent whitening and sensorial properties without E-numbers.
SUMMARY
[0007] The present disclosure relates to creamers for food products and methods of making the creamers in powder form. The creamers can be stored at room temperature or chilled and be stable for extended periods of time. The creamers can have high whitening capacity and a pleasant mouthfeel while masking the bitterness and astringency of a beverage.
[0008] Embodiments of the present disclosure provide spray-dried powder creamers that do not need to contain any stabilizers, synthetic emulsifiers, buffer salts or artificial whitening agents, but which can be stable for 6 months or longer at room temperature and provide a good whitening effect in beverages, for example, such as coffee.
[0009] The present invention relates to a spray-dried creamer composition comprising added sugar comprising sucrose and/or lactose ranging from 5-30% by weight; milk ranging from 30-60% by weight; fat ranging from 15-40% by weight; wherein said composition is devoid of added agents, wherein said composition does not flocculate upon reconstitution in water at temperature of water ranging from 40-90° C and hardness up to 400 ppm CaC03, preferably from 250 to 400 ppm CaC03. The added agents not included in the composition of the present invention and is avoided comprises emulsifiers, buffer and stabilizing salts. Emulsifiers such as Mono- and di-glycerides of fatty acids INS471, Sodium stearoyl lactylate (SSL) E481 , Diacetyltartaric and fatty acid esters of glycerol INS472e. The buffer- and stabilizing salts such as Monosodium phosphate E339(i), Monopotassium phosphate E340 (i), Disodium phosphate E339 (ii), Dipotassium phosphate E340(ii), Di Potassium Phosphate INS340, Trisodium phosphate E339 (iii), Tripotassium phosphate E340 (iii), Sodium carbonate E500(i), Trisodium Citrate E331(iii), Sodium Hexameta Phosphate E452(i), Sodium Tri Poly Phosphate E451 , Tetra Sodium Pyrophosphate INS450 (iii), Sodium Hexametaphosphate INS452i, Trisodium Citrate INS33 liii, sodium or potassium ortho phosphates such as monophosphates, diphosphates or triphosphates, sodium or potassium polyphosphates, sodium or potassium mono- or bicarbonates, sodium or potassium citrates, hexametaphosphate or a combination thereof.
[0010] The present invention also relates to a coffee creamer mix comprising a creamer as defined above and further comprises a coated or compacted coffee component wherein coffee component dissolves after the creamer dissolution.
[0011] The present invention also relates to use of the composition for preparation of tea or coffee beverage.
[0012] The present invention also relates to a process for preparation of spray-dried creamer wherein the process comprises (i) mixing the sugar, milk and fat; (ii) pasturing the mixture; (iii) homogenizing the mixture; (iv) evaporating the water to obtain concentrate of total solids at range of 50-60% by weight; and (v) spray drying the concentrate.
[0013] An advantage of the present disclosure is to provide a natural creamer having a high whitening capacity without using artificial ingredients.
[0014] Another advantage of the present disclosure is to provide a spray-dried powder creamer that does not include synthetic emulsifiers, buffer salts, stabilizing salts and artificial whitening agents.
[0015] Still another advantage of the present disclosure to provide a long-term, stable creamer having excellent whitening effect that is stable for at least 4 months at a temperature of about 20° C to about 30° C. [0016] Another advantage of the present disclosure is to provide a spray-dried powder creamer that has a good mouthfeel, body, smooth texture, and a good flavor without off-notes.
[0017] Additional features and advantages are described herein, and will be apparent from, the following Detailed Description and the figures.
BRIEF DESCRIPTION OF THE FIGURES
[0018] FIGURE 1 shows stability of creamer against CaC03 induced precipitation vs. added lactose in recipe.
[0019] FIGURE 2 shows process conditions to manufacture spray-dried creamer composition of the present invention.
DETAILED DESCRIPTION
[0020] The present disclosure relates to creamers and methods of making the creamers. The creamers of the present invention relates to spray-dried powder that may be added to any suitable beverage in an amount sufficient to provide whitening or creaming effect on the beverage. A creaming effect imparts qualities associated with cream or dairy such as desirable, flavor, texture, body, and/or color (e.g., lightening or whitening). In alternative embodiments, the creamers are natural, dairy-based, stable creamers that can include a combination of milk (skim or whole), heavy cream, sugar and a natural flavor. The fat, protein and sugar in the creamer can all come from natural sources. The creamer possesses an adequate shelf life or refrigerated stability and has excellent heat stability not causing unfavorable phenomena such as feathering, oil off, aggregation or cream separation, for example, after addition to a hot beverage such as coffee or tea.
[0021] As used herein, the term "stable" means remaining in a state or condition having minimal phase separation (e.g., creaming, sedimentation, age gelation) or spoilage or bitterness (e.g., due to storage) for an extended period of time (e.g., for at least 3, 4, 5, 6 or more months) depending on the storage conditions.
[0022] In a general embodiment, the present disclosure provides a spray-dried creamer composition comprising added sugar comprising sucrose and/or lactose ranging from 5-30% by weight; milk ranging from 30-60% by weight; fat ranging from 15-40% by weight; wherein said composition is devoid of added emulsifiers and/or buffer- and stabilizing salts wherein said composition does not flocculate upon reconstitution in coffee or tea at temperature of water ranging from 40-90° C and hardness up to 400 ppm CaC03. The emulsifiers mean Mono- and di-glycerides of fatty acids INS471 , Sodium stearoyl lactylate (SSL) E481 , Diacetyltartaric and fatty acid esters of glycerol INS472e. The buffer- and stabilizing salts means Monosodium phosphate E339(i), Monopotassium phosphate E340 (i), Disodium phosphate E339 (ii), Dipotassium phosphate E340(ii), Di Potassium Phosphate INS340, Trisodium phosphate E339 (iii), Tripotassium phosphate E340 (iii), Sodium carbonate E500(i), Trisodium Citrate E331(iii), Sodium Hexameta Phosphate E452(i), Sodium Tri Poly Phosphate E451 , Tetra Sodium Pyrophosphate INS450 (iii), Sodium Hexametaphosphate INS452i, Trisodium Citrate INS331 iii, sodium or potassium ortho phosphates such as monophosphates, diphosphates or triphosphates, sodium or potassium polyphosphates, sodium or potassium mono- or bicarbonates, sodium or potassium citrates, hexametaphosphate or a combination thereof.
[0023] In one embodiment of the present invention the milk comprises fresh skimmed milk, skimmed milk powder, fresh whole milk and whole milk powder.
[0024] In one embodiment of the present invention the fat comprises anhydrous milk fat, cream, cream powder and/or vegetable fat (coconut oil, palm oil). Oil of vegetable origin such as palm kernel oil, hydrogenated palm kernel oil, hydrogenated palm kernel olein, hydrogenated coconut oil, coconut oil, canola oil, soy bean oil, sunflower oil, safflower oil, cotton seed oil, palm oil, corn oil, and/or coconut oil and/or fat of animal origin such as milk fat. Milk fat may e.g. be provided in the form of milk, milk powder, butter milk, butter milk powder, cream, cream powder, butter, butterfat, anhydrous milk fat and combinations thereof.
[0025] In one embodiment of the present invention the sugar is lactose ranging from 10- 20% by weight.
[0026] In one embodiment of the present invention the composition further comprises glucose syrup ranging from 25-35% by weight.
[0027] As an example of the method according to an embodiment of the present disclosure, a dairy creamer can be prepared by mixing cream, milk (e.g., skim or whole) and sugar. This dairy mixture can be exposed to a temperature ranges from about 45 °C to about 85 °C for a suitable time (e.g., about 20, 25, 30, 35, 40, 45, 50, 55, 60 or more minutes) to cause protein denaturation. The dairy mixture can then be sterilized by steam injection or infusion, for example, at minimum of about 141 °C for about 5 seconds or any other suitable duration.
[0028] In any embodiments of the methods described herein, during processing and production of the creamer, the mixing of any components of the creamers such as proteins/dairy product, fat/dairy product, sugar(s), fiavor(s), etc., in water can be done under agitation, with or followed by heat treatment, homogenization, spray drying and filling. Direct heat treatment can be performed by injecting steam water in the emulsion. In this case, it may be necessary to remove excess water, by flashing. Indirect heat treatment can be performed with a heat transfer interface in contact with the emulsion. The homogenization could be performed before and/or after heat treatment. It may be interesting to perform homogenization before heat treatment in order to improve heat transfers in the emulsion, and thus achieve an improved heat treatment. Performing a homogenization after heat treatment usually ensures that the oil droplets in the emulsion have the desired dimension.
[0029] In one embodiment, the coffee component comprises coffee particles coated by a coating agent which reduces the water solubility of the soluble coffee particles. The coating agent is preferably a carbohydrate (for example sucrose, fructose, maltose, dextrose, maltodextrin, lactose, coffee solids, pectin, xanthan gum and starch), a protein (for example milk solids, or gelatin) or an edible fat (for example lecithin or edible vegetable fats such as coconut fat). Carbohydrate and mixtures thereof are particularly preferred as coating agents. In a particularly preferred embodiment, the particles are coated by a panning process, adding the carbohydrate as syrup and/or fine powder and successively drying the product. Preferably, the beverage or foodstuffs powder or ingredient dissolve in water at about 85°C after about 2 seconds or more (time measured after immersion for 50% dissolution with a mechanical agitation at lOOrpm). In particular, it is preferred if 50% of the beverage or foodstuffs powder or ingredient dissolve in about 3 seconds to about 10 seconds.
[0030] In another embodiment the coffee component comprises compacted coffee wherein the solubility of the coffee component is retarded by compacting the powder to increase its density. EP 0229920 provides many examples of producing compacted coffee. Two elements are required for producing compacted coffee, (i) moisture, preferably in range of about 3 to about 6% by weight, and compaction under pressure of from about 20.7 MPa to about 48.3 MPa to form a coherent tablet. Soluble coffee is also prepared (roasting, extraction, spray-drying) followed by compacting the soluble coffee through a roller compactor (pressure is applied to the coffee).
EXAMPLES
[0031] By way of example and not limitation, the following examples are illustrative of various embodiments of the present disclosure.
[0032] All samples were analyzed in a defined test recipe as outlined in below examples (Test recipe for creamer in mixes; dry-mix of ingredients before reconstitution in water).
Figure imgf000008_0001
Figure imgf000008_0002
[0033] Solids from liquid whole milk were pre -mixed with sugar and moisture, pH is adjusted where required followed by the inline dosing of fat in form of solids from liquid cream. This process is followed by pasteurization/UHT treatment (total solids of mix ca. 17- 20%) at minimum of 102°C for 5 seconds. The next step is evaporation (total solids of concentrate ca. 53-55%), followed by homogenization of the concentrate with 180 -240 bar and spray-drying of the mix at moderate spray pressure & drying temperature and filling of the powder. Skimmed milk powder 50.0
Anhydrous Milk Fat 28.0
Sugar 20.0
Moisture 2.0
Total 100.0
Figure imgf000009_0001
[0034] The creamer compositions described in examples 3a and 3b were obtained through a similar process as described above except the inline dosing of fat comprises of coconut oil. Further experiments were conducted wherein additional amount of lactose was added as shown in table below.
Figure imgf000009_0002
[0035] As indicated in figure 1 , the stability of creamers with additional lactose added in the recipe is increased versus the variants without additional lactose (variants processed with similar conditions). In addition, it seems that there is a certain optimal level of added lactose leading to better stability of the creamer.
[0036] 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

1. A spray-dried creamer composition comprising :
added sugar comprising sucrose and/or lactose ranging from 5-30% by weight;
milk ranging from 30-60% by weight;
fat ranging from 15-40% by weight;
wherein said composition is devoid of added agents comprising
Mono- and di-glycerides of fatty acids INS471, Sodium stearoyl lactylate (SSL) E481 , Diacetyltartaric and fatty acid esters of glycerol INS472e. The buffer- and stabilizing salts such as Monosodium phosphate E339(i), Monopotassium phosphate E340 (i), Disodium phosphate E339 (ii), Dipotassium phosphate E340(ii), Di Potassium
Phosphate INS340, Trisodium phosphate E339 (iii), Tripotassium phosphate E340 (iii), Sodium carbonate E500(i), Trisodium Citrate E331(iii), Sodium Hexameta Phosphate E452(i), Sodium Tri Poly Phosphate E451 , Tetra Sodium Pyrophosphate INS450 (iii), Sodium Hexametaphosphate INS452i, Trisodium Citrate INS331iii, sodium or potassium ortho phosphates such as monophosphates, diphosphates or triphosphates, sodium or potassium polyphosphates, sodium or potassium mono- or bicarbonates, sodium or potassium citrates, hexametaphosphate or a combination thereof;
wherein said composition does not flocculate upon reconstitution in coffee or tea at temperature of water ranging from 40-90° C and hardness up to 400 ppm CaC03.
2. The composition of claim 1 , wherein the milk comprises fresh skimmed milk,
skimmed milk powder, fresh whole milk and whole milk powder.
3. The composition of claim 1 , wherein the fat comprises anhydrous milk fat, cream, cream powder and/or vegetable fat (coconut oil, palm oil).
4. The composition of claim 1, wherein said sugar is lactose ranging from 10-20% by weight. The composition of claim 1 , wherein said sugar is sucrose.
The composition of claim 1, wherein said composition further comprises glucose syrup ranging from 25-35% by weight.
Use of the composition of any one of the claims 1 to 6 for preparation of tea or coffee beverage.
A coffee creamer mix comprising:
a creamer as defined in any one of the claims 1 to 6; and
- coated or compacted coffee wherein coffee dissolves after the creamer dissolution.
A process for preparation of the composition of any one of the claims 1 to 6 wherein -mixing the sugar, milk and fat;
- pasturing the mixture;
- homogenizing the mixture;
- evaporating the water to obtain concentrate of total solids at range of 50-60% by weight; and
- spray drying the concentrate.
PCT/EP2015/065198 2014-07-18 2015-07-03 Creamer free from added emulsifier(s), buffer(s) and stabilizing salts WO2016008742A1 (en)

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ES15734149T ES2744308T5 (en) 2014-07-18 2015-07-03 Cream free of added emulsifier(s), buffer(s) and stabilizing salt(s)
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EP15734149.6A EP3169162B2 (en) 2014-07-18 2015-07-03 Creamer free from added emulsifier(s), buffer(s) and stabilizing salts
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RU2017105107A RU2701688C1 (en) 2014-07-18 2015-07-03 Whitener without addition of emulsifier(s), buffer(s) and stabilizing salts
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