WO2024126699A1 - Powdered foamable creamer, a method for preparing a powdered foamable creamer, and its use - Google Patents

Powdered foamable creamer, a method for preparing a powdered foamable creamer, and its use Download PDF

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Publication number
WO2024126699A1
WO2024126699A1 PCT/EP2023/085852 EP2023085852W WO2024126699A1 WO 2024126699 A1 WO2024126699 A1 WO 2024126699A1 EP 2023085852 W EP2023085852 W EP 2023085852W WO 2024126699 A1 WO2024126699 A1 WO 2024126699A1
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WO
WIPO (PCT)
Prior art keywords
creamer
foamable
powdered
faba bean
protein
Prior art date
Application number
PCT/EP2023/085852
Other languages
French (fr)
Inventor
Paul Bastiaan Van Seeventer
Vera Maria Arnoldina DE SWART
Original Assignee
Frieslandcampina Nederland B.V.
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Publication date
Application filed by Frieslandcampina Nederland B.V. filed Critical Frieslandcampina Nederland B.V.
Publication of WO2024126699A1 publication Critical patent/WO2024126699A1/en

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    • 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
    • A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
    • A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
    • 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
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C2260/00—Particular aspects or types of dairy products
    • A23C2260/20—Dry foaming beverage creamer or whitener, e.g. gas injected or containing carbonation or foaming agents, for causing foaming when reconstituted

Definitions

  • Powdered foamable creamer a method for preparing a powdered foamable creamer, and its use.
  • the invention relates to a powdered foamable creamer, in particular a vegan foamable creamer.
  • the invention further relates to a method of preparing such a foamable creamer, and its use, in particular in hot and cold beverages.
  • Powdered creamers in particular instant creamers, are widely known and used for whitening beverages, such as coffee, tea and cocoa beverages. Certain powdered creamers may also form a foam on top of the beverages, depending on their composition. These are referred to as foamers or foaming creamers.
  • powdered creamers are composed of milk protein, vegetable fat, stabilizers and/or buffers such as phosphates and/or citrates, and carbohydrates. Due to an increasing awareness with consumers as well as in the food industry to mitigate environmental footprint caused by the production of animal products such as meat, milk, animal fat and eggs, there is a rising global demand for vegan food products. Furthermore, there is an increasing demand for less energy-intensive processed products in order to reduce energy consumption. In addition, an increasing number of individuals require allergen-free or low-allergen products, and such products should thus be free of dairy (protein and lactose), soy, and gluten.
  • WO2022/253796 concerns a method of making plant based creamer, said method comprising dissolving a plant protein in water to form a plant protein mixture; dispersing triglyceride in the plant protein mixture; homogenizing the plant protein mixture to form an emulsion; applying a thermal treatment to the emulsion; homogenizing the thermal treated emulsion to form a plant based liquid and spray drying the plant based liquid to form a powder, wherein an emulsifier is added to either the plant protein mixture or to the triglyceride prior to the dispersing of the triglyceride in the plant protein mixture. It furthermore describes a plant based creamer powder made by such a method.
  • WO2022/128596 relates to a creamer composition
  • a creamer composition comprising sugar beet pectin, vegetable oil and bulking agent, said composition preferably being in the form of a powdered creamer.
  • WO 2019/122336 describes a powdered creamer that contains plant protein, vegetable oil, carbohydrates, sodium bicarbonate and citric acid; herein, the plant protein may have been partially hydrolyzed and has a median molecular weight comprised in the range of between 800 and 20,000 Dalton.
  • a powdered foamable creamer that contains a specific vegetable protein has very good functional and sensory properties, such as good coffee- and tea stability, is vegan, has a good taste when used in coffee or tea beverages, and has good foaming capability.
  • the invention relates to a powdered foamable creamer comprising: a. 1 - 15 % Faba bean protein; b. 10 - 50 % of a vegetable fat source; c. 40 - 75 % carbohydrates; d. 0.1 - 6 % of one or more additives selected from the group consisting of stabilizers, non-proteinaceous emulsifiers, buffering agents, and mixtures thereof; wherein constituents a -d are based on the dry weight of the foamable creamer.
  • the invention relates to a method for preparing a powdered foamable creamer according to the invention comprising the steps of: i. Providing an aqueous mixture comprising carbohydrates and Faba bean protein; ii. Adding one or more additives selected from the group consisting of stabilizers, non-proteinaceous emulsifiers, buffering agents, and mixtures thereof, to the aqueous mixture; iii. Mixing a vegetable fat source with the aqueous mixture as obtained in step ii. to obtain a pre-emulsion; iv. Homogenizing the pre-emulsion to obtain an emulsion; and v. Drying the emulsion to obtain the powdered foamable creamer.
  • the invention relates to the use of a powdered foamable creamer according to the invention in the preparation of beverages, preferably coffee- tea-, or cocoabeverages.
  • the powdered foamable creamer according to the invention comprises a. 1 - 15 % Faba bean protein; b. 10 - 50 % of a vegetable fat source; c. 40 - 75 % carbohydrates; d. 0.1 - 6 % of one or more additives selected from the group consisting of stabilizers, non-proteinaceous emulsifiers, buffering agents and mixtures thereof; wherein constituents a -d are based on the dry weight of the foamable creamer.
  • the invention relates to a powdered foamable creamer comprising: a. 1 - 15 % Faba bean protein; b. 10 - 50 % of a vegetable fat source; c. 40 - 75 % carbohydrates; d.
  • one or more additives selected from the group consisting of stabilizers, non-proteinaceous emulsifiers, buffering agents, and mixtures thereof; wherein constituents a - d are based on the dry weight of the foamable creamer, and wherein the one or more additives at least comprise a non-proteinaceous emulsifier, with said non-proteinaceous emulsifier comprising sucrose esters of fatty acids, and wherein the one or more additives furthermore comprise buffering agents, with said buffering agents preferably comprising a citrate salt, most preferably tripotassium citrate, and a phosphate salt, most preferably dipotassium phosphate.
  • the invention relates to a powdered foamable creamer comprising: a. 1 - 15 % Faba bean protein; b. 10 - 50 % of a vegetable fat source; c. 40 - 75 % carbohydrates; d.
  • constituents a - d are based on the dry weight of the foamable creamer, with said powdered foamable creamer comprising a non-proteinaceous emulsifier comprising sucrose esters of fatty acids, and a buffering agent comprising a citrate salt and a phosphate salt, with the sucrose esters of fatty acids being present in the foamable creamer in an amount of 0.1 - 0.5 % based on dry weight of the foamable creamer, and with the citrate salt, most preferably tripotassium citrate, being present in the foamable creamer in an amount of 0.5 - 1.5 %, based on dry weight of the foamable creamer, and with the phosphate salt, most preferably being dipotassium phosphate, being present in the foamable creamer in an amount of 1 .5 -
  • the foamable creamer according to the invention shows very good stability in prepared hot beverages such as coffee or tea. It was surprisingly found that the functionality, in particular the coffee stability of the foamable creamer showed a correlation with the enthalpy of denaturation of the Faba bean protein used. Said enthalpy of denaturation (AH) of protein is expressed as Joules/gram protein (J/gram protein), as determined using differential scanning calorimetry. It was found that with a certain AH value, the foamable creamer showed much less stability defects, preferably no stability defects, when used in coffee or tea.
  • “Stability defects” in brewed beverages in the sense as used in the invention relates to the phenomena of flocculation, curdling or aggregation of the protein or the emulsion droplets, formation of fat droplets on the surface of the beverage, and forming a fatty upper layer on the brewed beverage.
  • the Faba bean protein is characterized by a AH of at least 3.0 J/gram protein, as determined by differential scanning calorimetry. More preferably, the AH is at least 3.3 J/gram protein, even more preferably at least 3.5 J/gram protein, most preferably at least 4.0 J/gram protein, as determined by differential scanning calorimetry.
  • the AH of the Faba bean protein is less than 9.0 J/g protein, more preferably less than 7.0 J/gram protein, most preferably less than 6.0 J/gram protein, as determined by differential scanning calorimetry.
  • the enthalpy of denaturation is determined by differential scanning calorimetry, wherein the determination is carried out by measuring the heat flow of a protein sample in a calorimeter over a temperature range of 20 - 125° C, with a heating rate of 10° C/min, and calculating the enthalpy of denaturation.
  • the enthalpy of denaturation is determined according to the method disclosed in the description.
  • the Faba bean protein in the foamable creamer according to the invention may further be essentially unhydrolyzed, more preferably unhydrolyzed.
  • essentially unhydrolyzed Faba bean protein is defined as protein of which more than 95 %, preferably more than 97 % of the amino acid backbone is intact.
  • Unhydrolyzed Faba bean protein is defined as Faba protein that has not undergone any protein hydrolysis treatment. Unhydrolyzed protein means its amino acid backbone has not been split by an enzyme or a chemical hydrolysis step.
  • unhydrolyzed Faba bean protein may also be denoted in the art as intact protein.
  • Faba bean protein is preferably prepared from the beans of Vicia Faba. More preferably, the Faba bean protein is prepared from the flour of Vicia Faba. Vicia Faba is member of the Leguminosae family.
  • the Faba bean protein in the foamable creamer according to the invention preferably is a Faba bean protein which is not a highly processed protein (e.g. not hydrolyzed).
  • the Faba bean protein may preferably be characterized by a median molecular weight of more than 20,000 Dalton, more preferably more than 22,000 Dalton, most preferably between 20,000 and 50,000 Dalton.
  • the median molecular weight is the value where 50% of data points have a value smaller or equal to the median and 50% of data points have a value higher or equal to the median.
  • the median molecular weight can be determined using ultra high-performance liquid chromatography, using a silica based SEC column (UHPLC-SEC).
  • the powdered foamable creamer is preferably free of dairy components. More preferably, the foamable creamer is free of dairy components selected from the group consisting of dairy proteins, lactose, milk minerals, and mixtures thereof.
  • the powdered foamable creamer preferably comprises 2 - 13 %, more preferably 2.5 - 10 %, even more preferably 3.0 - 8.0 % Faba bean protein, most preferably 3.2 - 7.0 % Faba bean protein, based on the dry weight of the creamer.
  • Faba bean protein relates to protein part only derived from Faba beans.
  • a suitable source of Faba bean protein for instance a Faba bean protein concentrate or a Faba bean isolate can be used.
  • a Faba bean protein concentrate may comprise 65% protein, by weight of the Faba bean protein concentrate.
  • a foamable creamer may comprise 10 wt. % Faba bean protein concentrate, resulting in 6.5 wt. % Faba bean protein in the foamable creamer.
  • the Faba bean protein is derived from a Faba bean protein concentrate, a Faba bean protein isolate, or mixtures thereof.
  • the Faba bean protein comprises Faba bean protein selected from the group consisting of Faba bean protein concentrate, Faba bean protein isolate, and mixtures thereof.
  • the Faba bean protein concentrate has a protein content of 45-80 wt. % based on the weight of the Faba protein concentrate.
  • the Faba protein isolate has a protein concentrate of more than 80 wt. % based on the weight of the Faba bean protein isolate.
  • the protein content of the Faba bean protein is 95 wt.% or less, more preferably 90 wt. % or less, based on the weight of the Faba bean protein concentrate.
  • the Faba protein preferably comprises a Faba bean protein concentrate prepared by air classification of dry-milled milled, dehulled Faba beans. Such Faba protein concentrate is preferably unhydrolyzed.
  • Suitable Faba bean protein products that may be used in powdered foamable creamer of the invention are e.g. the Faba bean protein concentrates PT01 from Beneo; HerbaPro FB75-010 from Herba Ingredients; Faba bean protein 60 deflavoured (FFBP - 60 - D) from AGT Food and Ingredients; Faba bean protein 60 (FFBP - 60) from AGT Food and Ingredients .
  • the powdered foamable creamer preferably comprises 15 - 40 wt. %, more preferably 17 - 38 % wt., most preferably 15 - 35 wt. % of a vegetable fat source, based on the dry weight of the foamable creamer.
  • the vegetable fat source is selected from the group consisting of coconut oil, palm kernel oil, palm oil, sunflower oil, high oleic sunflower oil, rapeseed oil, canola oil, medium chain triglycerides (MCT) oil, and mixtures thereof.
  • the vegetable fat source may be hardened or non-hardened. More preferably, the vegetable fat source is a non-hardened vegetable fat source. Even more preferably, the vegetable fat source is refined. Most preferably, the vegetable fat source comprises coconut oil.
  • the foamable creamer according to the invention preferably comprises 45 - 70 wt. %, more preferably 42 - 65 wt. %, most preferably 45 - 60 wt. % carbohydrates, based on the dry weight of the foamable creamer.
  • the carbohydrates comprise hydrolyzed starches, more preferably hydrolyzed starches selected from the group consisting of glucose syrup, maltodextrins, and mixtures thereof.
  • the carbohydrates comprise glucose syrup, most preferably glucose syrup with a DE in the range of 15 - 50; particularly preferred is a glucose syrup with a DE in the range of 25 - 40.
  • the carbohydrates comprise less than 5 wt. %, more preferably less than 3 wt. % of the disaccharide sucrose, based on dry weight of the foamable creamer.
  • the powdered foamable creamer according to the invention preferably comprises 0.2 - 5.0 wt. % of one or more of additives selected from the group consisting of stabilizers, non- proteinaceous emulsifiers, buffering agents, and mixtures thereof, based on the dry weight of the foamable creamer.
  • the stabilizer is preferably selected from the group consisting of modified starches such as N-Octenyl-succinylated starch; gum Arabic; modified celluloses such as carboxymethyl cellulose; pectin, preferably citrus pectin; and mixtures thereof.
  • the non-proteinaceous emulsifier is preferably selected from the group consisting of DATEM, SSL, CITREM, sucrose ester of fatty acids, and mixtures thereof, preferably in a range of 0.1 - 0.9 % based on the dry weight of the foamable creamer.
  • DATEM is diacetyl tartaric esters of mono- and diglycerides of fatty acids, denoted as E472e.
  • SSL is sodium stearoyl lactylate, denoted as E481 .
  • CITREM is citric acid esters of mono- and diglycerides of fatty acids, denoted as E472c.
  • Sucrose esters of fatty acids (also often simply denoted as sucrose esters) is denoted as E473.
  • Sucrose esters can be synthesized by the direct esterification of sucrose with a fatty acid, or transesterification reaction of sucrose with a fatty acid ester.
  • a suitable sucrose ester is e.g. Sisterna SP70 (HLB 15) sucrose stearate from Sisterna
  • a suitable DATEM is e.g. DATEM E472e Panodan AHK from Dupont Nutrition Biosciences/IFF (formerly Danisco).
  • the non-proteinaceous emulsifier is selected from the group consisting of DATEM and Sucrose esters. Most preferably, the non-proteinaceous emulsifier comprises Sucrose esters as in that case the best coffee stability, hard water stability, foamability, and sensory properties were achieved.
  • the powdered foamable creamer of the invention comprises less than 0.01 wt% of lecithin and/or modified lecithin (based on the dry weight of the foamable creamer), and most preferably no lecithin or modified lecithin at all, as lecithin often gives rise to an off-taste, which is undesirable.
  • the buffering agent comprises phosphate salts
  • the phosphate salts are preferably selected from the group consisting of dipotassium phosphate, disodium phosphate, sodium hexametaphosphate, and mixtures thereof. Most preferably, the phosphate salt is dipotassium phosphate.
  • the phosphate salts are present in the powdered foamable creamer in amounts of 0.5 - 6 %, more preferably 1.0 - 5.0 %, most preferably 1.5 - 4.0 %, based on the dry weight of the foamable creamer.
  • the citrate salt is preferably selected from the group consisting tripotassium citrate, trisodium citrate, and mixtures of both. Most preferably, the citrate salt is tripotassium citrate.
  • the citrate salt is present in the foamable creamer in an amount of 0.5 - 1.5 wt. %, based on dry weight of the foamable creamer.
  • the powdered foamable creamer comprises as non- proteinaceous emulsifier sucrose esters and as buffering agents a citrate salt, preferably tripotassium citrate, and a phosphate salt, preferably dipotassium phosphate.
  • the foamable creamer comprises sucrose esters, preferably in an amount of 0.1 - 0.5 wt. %, tripotassum citrate, preferably in an amount of 0.5 - 1.5 wt. %, and dipotassium phosphate, preferably in an amount of 1 .5 - 4.0 wt. %, based on the dry weight of the foamable creamer. It was unexpectedly found that the combination of these components provided the foamable creamer with improved hard water stability. ‘Hard water stability” within the meaning of the invention relates to the phenomenon that no or virtually no flocculation or precipitation occurs when the foamable creamer is added to coffee or tea that is made with hot water having a hardness of preferably more than 15° dH. Preferably the water hardness is less than 30° dH. dH is defined as German hardness.
  • the carbonate salt is selected from the group consisting of sodium carbonate, potassium carbonate, sodium bicarbonate, potassium bicarbonate, and mixtures thereof.
  • the foamable creamer comprises 0. 1 - 0.3 wt. % carbonate salt, based on dry weight of the foamable creamer.
  • the foamable creamer may preferably comprise moisture, more preferably in an amount of 0.1 - 4.0 wt. %, most preferably in an amount of 1.0 - 3.5 wt. %, based on the weight of the foamable creamer.
  • the foamable creamer may further preferably comprise a free flowing agent, more preferably selected from the group consisting of silicon dioxide (E551), tricalcium phosphate, calcium carbonate, and mixtures thereof.
  • a free flowing agent more preferably selected from the group consisting of silicon dioxide (E551), tricalcium phosphate, calcium carbonate, and mixtures thereof.
  • the foamable creamer comprises one or more free flowing agents in amounts of 0.1 - 1 .5 wt. %, based on dry weight of the foamable creamer.
  • the powdered foamable creamer has a poured bulk density of 350 - 600 g/L. This embodiment may act as a creamer.
  • the powdered foamable creamer has a poured bulk density of 120 - 250 g/L This embodiment may act as a foamer.
  • the invention further pertains to a method for preparing a powdered foamable creamer according to the invention comprising the steps of: i. Providing an aqueous mixture comprising carbohydrates and Faba bean protein; ii. Adding one or more additives selected from the group consisting of stabilizers, non-proteinaceous emulsifiers, and buffering agents, to the aqueous mixture; iii. Mixing a vegetable fat source with the aqueous mixture as obtained in step ii. to obtain a pre-emulsion; iv. homogenizing the pre-emulsion to obtain an emulsion; and v. Drying the emulsion to obtain the powdered foamable creamer.
  • the method according to the invention relates to a method for preparing a powdered foamable creamer according to the invention comprising the steps of: i. Providing an aqueous mixture comprising carbohydrates and Faba bean protein; ii. Adding one or more additives selected from the group consisting of stabilizers, non-proteinaceous emulsifiers, and buffering agents, to the aqueous mixture; iii. Mixing a vegetable fat source with the aqueous mixture as obtained in step ii. to obtain a pre-emulsion, comprising a. 1 - 15 % Faba bean protein, b. 10 - 50 % of a vegetable fat source, c. 40 - 75 % carbohydrates, d.
  • the method according to the invention relates to a method for preparing a powdered foamable creamer according to the invention comprising the steps of: i. Providing an aqueous mixture comprising carbohydrates and Faba bean protein; ii. Adding one or more additives selected from the group consisting of stabilizers, non-proteinaceous emulsifiers, and buffering agents, to the aqueous mixture; iii. Mixing a vegetable fat source with the aqueous mixture as obtained in step ii. to obtain a pre-emulsion, comprising a. 1 - 15 % Faba bean protein, b. 10 - 50 % of a vegetable fat source, c. 40 - 75 % carbohydrates, d.
  • step (iii) comprising a non-proteinaceous emulsifier, with said non- proteinaceous emulsifier comprising sucrose esters of fatty acids, and with the one or more additives furthermore comprising buffering agents, with said buffering agents preferably comprising a citrate salt, most preferably tripotassium citrate, and a phosphate salt, most preferably dipotassium phosphate.
  • buffering agents preferably comprising a citrate salt, most preferably tripotassium citrate, and a phosphate salt, most preferably dipotassium phosphate.
  • the pre-emulsion of step (iii) comprises sucrose esters of fatty acids in an amount of 0.1 - 0.5 % based on dry weight of the foamable creamer; citrate salt, most preferably tripotassium citrate, in an amount of 0.5 - 1.5 %, based on dry weight of the foamable creamer; and with phosphate salt, most preferably being dipotassium phosphate, in an amount of 1 .5 - 4.0 wt%, based on dry weight of the foamable creamer.
  • the Faba bean protein used in step i. is characterized by a AH of at least 3.0 J/gram protein, as determined by differential scanning calorimetry. More preferably, the AH is at least 3.3 J/gram protein, even more preferably at least 3.5 J/gram protein, most preferably at least 4.0 J/gram protein as determined by differential scanning calorimetry.
  • the AH of the Faba bean protein is less than 9 J/gram protein, more preferably less than 7 J/gram protein, most preferably less than 6 J/gram protein, as determined by differential scanning calorimetry.
  • the Faba bean protein in step i. may further be essentially unhydrolyzed, more preferably unhydrolyzed.
  • essentially unhydrolyzed Faba bean protein is defined as protein of which more than 95 %, preferably more than 97 % of the amino acid backbone is intact.
  • Unhydrolyzed Faba bean protein is defined as Faba protein that has not undergone any protein hydrolysis treatment. Unhydrolyzed protein means its amino acid backbone has not been split by an enzyme or a chemical hydrolysis step.
  • unhydrolyzed Faba bean protein may also be denoted in the art as intact protein.
  • the Faba bean protein in step i. may preferably be characterized by a median molecular weight of more than 20,000 Dalton, more preferably more than 22,000 Dalton, most preferably between 20,000 and 50,000 Dalton.
  • the median molecular weight is the value where 50% of data points have a value smaller or equal to the median and 50% of data points have a value higher or equal to the median.
  • the median molecular weight can be determined using a method as described hereinbefore.
  • the Faba bean protein comprises Faba bean protein selected from the group consisting of Faba bean protein concentrate, Faba bean protein isolate, and mixtures thereof.
  • the Faba bean protein concentrate has a protein content between 45 - 80 wt. % based on the weight of the Faba protein concentrate.
  • the Faba protein isolate has a protein concentrate of more than 80 wt. % based on the weight of the Faba bean protein isolate.
  • the protein content of the Faba bean protein is 95 wt.% or less, more preferably 90 wt. % or less, based on the weight of the Faba bean protein concentrate.
  • the Faba protein preferably comprises a Faba bean protein concentrate prepared by air classification of dry-milled milled, dehulled Faba beans. It is preferred that such Faba bean protein concentrates are unhydrolyzed.
  • Suitable Faba bean protein products that may be used in powdered foamable creamer of the invention are e.g. the Faba bean protein concentrates PT01 from Beneo; HerbaPro FB75-010 from Herba Ingredients; Faba bean protein 60 deflavoured (FFBP - 60 - D) from AGT Food and Ingredients; Faba bean protein 60 (FFBP - 60) from AGT Food and Ingredients .
  • the vegetable fat source the carbohydrates
  • the one or more additives selected from the group consisting of stabilizers, non- proteinaceous emulsifiers, buffering agents, and mixtures thereof; including their amounts and/or preferred, more preferred and most preferred embodiments, may preferably be used as described under the powdered foamable creamer according to the invention.
  • the emulsion in step iv. has a dry matter content between 55 - 75 wt. %, more preferably between 58 - 70 wt. %.
  • the temperature in step i. - iv. lies between 50°C - 70°C.
  • the homogenization is carried out as a two-stage homogenization, preferably with first stage pressure between 150 - 250 bar, and preferably with a second stage pressure between 0 - 30 bar.
  • the drying step is preferably a spray drying step. It is preferred that the spray drying is executed at an inlet temperature (T[in]) between 140 - 200°C. Preferably, the outlet temperature (T[out]) is between 65-95°C.
  • the method of the invention comprises a gas injection step, to obtain a foamable creamer with more foaming powder.
  • a gas is injected in the emulsion of step iv.
  • the gas is selected from the group of air, nitrogen, and mixtures thereof.
  • the invention relates to the use of a powdered foamable creamer according to the invention in the preparation of beverages, preferably coffee- tea-, or cocoabeverages.
  • the powdered foamable creamer is used in amounts of 1 - 10g, more preferably 5 grams per 150 ml brewed coffee, tea or cocoa.
  • the powdered foamable creamer may be used in a sealed capsule suitable for in-home brewing machines, preferably such as used in Dolce Gusto® or Tassimo® machines.
  • the prepared beverages from these machines show similar characteristics as the dairy based applications in terms of foam type, texture, sensory properties, stability and whitening of beverage liquids.
  • DSC Differential scanning calorimetry
  • Protein determination is done using the Kjeldahl nitrogen method, using a nitrogen factor of 6.25.
  • Poured bulk density used herein in connection with the powdered foamable creamer is determined by measuring the volume that given weight of the powder occupies when poured through a funnel into a stationary graduated cylinder of 500 ml with a diameter of 10 cm. Poured bulk density is expressed as g/L.
  • foamable creamer powder 10 Grams was dissolved under gentle stirring with a spoon in 90 grams of water with a temperature between 35-45 °C to arrive at a 10% dry matter solution. After complete dissolution of the powder, this solution was then transferred to a milk foamer that is commercially known under the name Nespresso ® Aeroccino 1. The button that starts heating and foaming at the same time, was pressed. Typically, the foaming element takes around 70-80 seconds of stirring while the liquid is heated to arrive at a fixed final maximum temperature of the foamed liquid of 60-65 °C. The amount of foam is determined by pouring the foamed liquid in a tall form beaker glass (250 mL, diameter 55 mm) and measuring the foam height in amount of mL’s generated foam.
  • the coffee top surface was evaluated for color and white spots or any small protein aggregates.
  • the score was for the coffee stability test.
  • the color of the coffee was checked and rated as well and taken into account for the score height. The more brown and less white creamy color of the coffee, the lower the rating was for stability.
  • High stability was rated with a 5 and very low stability was rated with a score of 1 .
  • a score of 3 or higher was marked as sufficient.
  • a score of 1 or 2 (marked as insufficient) indicated separation of fat droplets and formation of a separate creamy fat upper layer and protein aggregates visible on top or aggregates shown as sediment on the bottom of the beaker containing the coffee..
  • the protein sample was dissolved in a water/acetonitrile solution and trifluoro acetic acid. After dilution and filtering, the solution is analyzed using UHPLC-SEC silica column. Peptides with a known molecular weight are used as markers. From the obtained chromatogram the peptide pattern of the unknown fractions is determined by calculating the relative surface area under the chromatogram. From the obtained peptide pattern the median molecular weight was defined as the molecular weight range where the higher half from the lower half of the molecular weight values in the data samples is separated.
  • the final mixture was homogenized at 160 bar first stage and 30 bar second stage with a high pressure homogenizer at a temperature of around 60° C.
  • the product was then pasteurized at a temperature of 82 °C to 85 °C for at least 30 seconds in a scraped surface heater that was placed in line upfront the high pressure pump.
  • the high pressure pump was used to feed the high pressure nozzle that was used to atomize this liquid emulsion into the spray dryer chamber of a Filtermat spray drier. Drying inlet temperatures of about 150°C and outlet temperatures in the range of 85 - 95°C were used, to arrive at powders with a moisture content between 2.0 - 4.0%.
  • the powder density that was obtained ranged typically from 450 to 550 gr/L, determined as poured bulk density.
  • the obtained powder was tested for coffee stability, hard water stability, foamability, and sensory as shown in table 2.
  • composition of the foamable creamer obtained (wt. % on product):
  • Example 2a according to the invention, with 20% fat (coconut oil).
  • Example 1 a variant 2a was prepared with a reduced fat %.
  • the nutritional composition of this recipe can be found in Table 1.
  • the obtained powder was tested for coffee stability, hard water stability, foamability, and sensory.
  • the scores that were obtained are comparable to the results obtained for Example 1 (Table 2).
  • Example 2b Another example 2b was prepared according to Example 1 .
  • the composition of this recipe can be found in Table 1. Functionality tests were executed for the obtained powder. Scores that were obtained can be found in Table 2, and are comparable to the results obtained for Example 1.
  • Example 2c comparative - not according to the invention.
  • Example 1 was repeated where Faba bean protein concentrate “Vitessence Pulse 3600” from Ingredion was replaced by Faba bean protein concentrate “Vitessence Prista 360” from Ingredion”.
  • the nutritional composition of this Faba bean protein concentrate can be found in Table 3, and a complete overview of the recipe of Example 2c can be found in Table 1.
  • the obtained powder was tested for coffee stability, hard water stability, foamability, and sensory (Table 2). Coffee stability of Example 2c sharply decreased compared to Example 1 , which can be correlated with the lower Enthalpy value that was measured for the protein used in this example (2.65 J/gr protein, which is below 3 J/gr protein; Table 3).
  • Example 2d according to the invention, with 0.5% DATEM (DATEM Panodan AHK ex Danisco) According to Example 1 , another variant 2d was prepared wherein DATEM was used as an additional ingredient (Table 1). The obtained powder was tested for coffee stability, hard water stability, foamability, and sensory, and scores are listed in Table 2. It was observed that addition of DATEM further improved the coffee stability (score 4) compared to Example 1 (score 3).
  • DATEM DATEM Panodan AHK ex Danisco
  • Example 2e was prepared where Faba bean protein isolate “Faba bean protein 90B” from AGT Food and Ingredients was used instead of Faba bean protein concentrate “Vitessence Pulse 3600” from Ingredion was applied.
  • the nutritional composition of this Faba bean protein isolate can be found in Table 3, and a complete overview of the recipe of Example 2e can be found in Table 1 .
  • the obtained powder was tested for coffee stability, hard water stability, foamability, and sensory. Coffee stability of Example 2e sharply decreased compared to Example 1 , which can be correlated with the lower Enthalpy value (0 J/gr protein) that was measured for the protein used in this example (Table 3).
  • Example 3a according to the invention, with 1 % tripotassium citrate
  • Variant 3a was prepared, of which the final composition can be observed in Table 1.
  • the obtained powder was tested for coffee stability, hard water stability, foamability, and sensory. Compared to Example 1 , coffee stability score improved to 5 for Example 3a (Table 2). It was also observed that the hard water stability significantly improved.
  • Example 3b according to the invention, but with a different Faba bean protein source.
  • Example 3a was repeated, but instead of using Faba bean protein concentrate from Herba Ingredients (HerbaPro FB75), Faba bean protein concentrate “Beneo Faba Bean Protein Concentrate (PT01)” from Beneo was used.
  • the nutritional composition of this Faba bean protein concentrate can be found in Table 3, and a complete overview of the recipe of Example 3b can be found in Table 1.
  • the obtained powder was tested for coffee stability, hard water stability, foamability, and sensory. The results for all functionality parameters were comparable to the results of Example 3a (Table 2).
  • Example 4a according to the invention 3.5% protein
  • Example 4a was prepared where instead of 6.5 wt. % Faba bean protein concentrate, 3.5 wt. % Faba bean protein concentrate was applied.
  • Table 1 a detailed overview of the recipe for Example 4a can be found. Coffee stability, hard water stability, foamability, and sensory properties were evaluated for the obtained powder (Table 2). Compared to Example 1 , coffee stability score and hard water stability score improved to 5 and 3, respectively, for Example 4a.
  • Example 4b according to the invention, with 0.25% sucrose ester (Sisterna SP70 (HLB 15) sucrose stearate)
  • Example 4c 0.5% sucrose ester (Sisterna SP70 (HLB 15) sucrose stearate).
  • sucrose ester concentration was increased from 0.25 wt. % to 0.5 wt. %, at the expense of a reduction of 0.25 wt. % glucose syrup solids (Table 1).
  • Functional properties were evaluated of the obtained powder. Compared to example 4b, hard water stability did further improve (score 5).
  • Example 4d according to the invention, removal of tripotassium citrate.
  • Example 4b another variant 4d was prepared where tripotassium citrate was removed.
  • the final product composition is shown in Table 1.
  • the obtained powder was tested for coffee stability, hard water stability, foamability, and sensory. Compared to Example 4b, coffee stability and hard water stability scores decreased to 3 and 1 , respectively.
  • Example 5a comparative, not according to the invention - using Pea protein concentrate according to Example 1 , another variant 5a was prepared where Faba bean protein concentrate was replaced by Pea protein concentrate “Pea protein concentrate 55” from AGT Food and Ingredients.
  • the nutritional composition of this Pea protein concentrate can be found in Table 3, and a complete overview of the recipe of Example 5a can be found in Table 1.
  • Coffee stability, hard water stability, foamability, and sensory properties were evaluated for the obtained powder (Table 2). Although the obtained coffee stability score was comparable to Example 1 (score 3), the sensory score decreased from 3 to 1 for Example 5a.
  • Example 5b comparative not according to the invention - using Pea protein isolate
  • Example 1 another variant 5a was prepared where Faba bean protein concentrate was replaced by Pea protein isolate “Nutralys S85F” from Roquette.
  • the nutritional composition of this Pea protein isolate can be found in Table 3, and a complete overview of the recipe of Example 5b can be found in Table 1.
  • Coffee stability, hard water stability, foamability, and sensory properties were evaluated for the obtained powder (Table 2).
  • the coffee stability of Example 5e was rated/scored as 1 , which can be explained by the low enthalpy value (0 J/gr protein) that was measured for the protein used in this example (Table 3). Due to the inferior coffee stability, the sensory score was not further evaluated.
  • Table 3 Compositional characteristics and enthalpy of denaturation, as measured by DSC, of the proteins used in the examples.
  • the invention provides a non-animal, thus vegan foamable creamer having good coffee stability and good taste. Furthermore, it is shown that such a foamable creamer can be made with a vegan protein source that has not been extensively processed, as it can be made simply by using air classification of Faba flour, which is a low energy- intensive production method. Vegetable protein sources such as Faba bean also have a considerably lower environmental footprint as compared to animal protein products. In addition, the foamable creamer is also low- or non-allergenic of nature. Finally, in particular embodiments, the foamable creamer also displays remarkable good hard water stability.

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Abstract

The invention relates to a powdered foamable creamer comprising 1 - 15 % Faba bean protein; 10 - 50 % of a vegetable fat source; 40 - 75 % carbohydrates; 0.1 - 6 % of one or more additives selected from the group consisting of stabilizers, non-proteinaceous emulsifiers, buffering agents, and mixtures thereof, wherein constituents a - d are based on the dry weight of the foamable creamer. The invention further relates to a method for preparing such a powdered foamable creamer, and the use of such a powdered foamable creamer in the preparation of beverages.

Description

Title: Powdered foamable creamer, a method for preparing a powdered foamable creamer, and its use.
FIELD OF THE INVENTION
The invention relates to a powdered foamable creamer, in particular a vegan foamable creamer. The invention further relates to a method of preparing such a foamable creamer, and its use, in particular in hot and cold beverages.
BACKGROUND TO THE INVENTION
Powdered creamers, in particular instant creamers, are widely known and used for whitening beverages, such as coffee, tea and cocoa beverages. Certain powdered creamers may also form a foam on top of the beverages, depending on their composition. These are referred to as foamers or foaming creamers.
Traditionally, powdered creamers are composed of milk protein, vegetable fat, stabilizers and/or buffers such as phosphates and/or citrates, and carbohydrates. Due to an increasing awareness with consumers as well as in the food industry to mitigate environmental footprint caused by the production of animal products such as meat, milk, animal fat and eggs, there is a rising global demand for vegan food products. Furthermore, there is an increasing demand for less energy-intensive processed products in order to reduce energy consumption. In addition, an increasing number of individuals require allergen-free or low-allergen products, and such products should thus be free of dairy (protein and lactose), soy, and gluten.
This demand also extends to instant products such as powdered creamers and foamers for beverages.
Traditional creamers or foaming creamers have developed over time to be very functional in terms of whitening power, foaming capacity (foam volume and foam stability), good sensory properties, coffee- and tea-stability and solubility. However, alternative powdered creamers and foamers that meet the above-mentioned good functional properties of traditional foaming creamers are scarcely available and still may suffer from one or more of the above-mentioned drawbacks such as being non-vegan, contain highly processed protein, have no good sensory properties, show allergenic properties, and/or are not stable when applied in coffee, cocoa or tea beverages.
WO2022/253796 concerns a method of making plant based creamer, said method comprising dissolving a plant protein in water to form a plant protein mixture; dispersing triglyceride in the plant protein mixture; homogenizing the plant protein mixture to form an emulsion; applying a thermal treatment to the emulsion; homogenizing the thermal treated emulsion to form a plant based liquid and spray drying the plant based liquid to form a powder, wherein an emulsifier is added to either the plant protein mixture or to the triglyceride prior to the dispersing of the triglyceride in the plant protein mixture. It furthermore describes a plant based creamer powder made by such a method.
WO2022/128596 relates to a creamer composition comprising sugar beet pectin, vegetable oil and bulking agent, said composition preferably being in the form of a powdered creamer.
WO 2019/122336 describes a powdered creamer that contains plant protein, vegetable oil, carbohydrates, sodium bicarbonate and citric acid; herein, the plant protein may have been partially hydrolyzed and has a median molecular weight comprised in the range of between 800 and 20,000 Dalton.
It is an object of the invention to provide a powdered foamable creamer that meets one or more, preferably all of the above mentioned drawbacks. It is furthermore an object of the invention to provide a process to produce such powdered foamable creamer.
SUMMARY OF THE INVENTION
It has now been found that a powdered foamable creamer that contains a specific vegetable protein has very good functional and sensory properties, such as good coffee- and tea stability, is vegan, has a good taste when used in coffee or tea beverages, and has good foaming capability.
Accordingly, in one aspect, the invention relates to a powdered foamable creamer comprising: a. 1 - 15 % Faba bean protein; b. 10 - 50 % of a vegetable fat source; c. 40 - 75 % carbohydrates; d. 0.1 - 6 % of one or more additives selected from the group consisting of stabilizers, non-proteinaceous emulsifiers, buffering agents, and mixtures thereof; wherein constituents a -d are based on the dry weight of the foamable creamer.
In another aspect, the invention relates to a method for preparing a powdered foamable creamer according to the invention comprising the steps of: i. Providing an aqueous mixture comprising carbohydrates and Faba bean protein; ii. Adding one or more additives selected from the group consisting of stabilizers, non-proteinaceous emulsifiers, buffering agents, and mixtures thereof, to the aqueous mixture; iii. Mixing a vegetable fat source with the aqueous mixture as obtained in step ii. to obtain a pre-emulsion; iv. Homogenizing the pre-emulsion to obtain an emulsion; and v. Drying the emulsion to obtain the powdered foamable creamer. In yet another aspect, the invention relates to the use of a powdered foamable creamer according to the invention in the preparation of beverages, preferably coffee- tea-, or cocoabeverages.
DETAILED DESCRIPTION
The powdered foamable creamer according to the invention comprises a. 1 - 15 % Faba bean protein; b. 10 - 50 % of a vegetable fat source; c. 40 - 75 % carbohydrates; d. 0.1 - 6 % of one or more additives selected from the group consisting of stabilizers, non-proteinaceous emulsifiers, buffering agents and mixtures thereof; wherein constituents a -d are based on the dry weight of the foamable creamer.
In a preferred embodiment, the invention relates to a powdered foamable creamer comprising: a. 1 - 15 % Faba bean protein; b. 10 - 50 % of a vegetable fat source; c. 40 - 75 % carbohydrates; d. 0.1 - 6 % of one or more additives selected from the group consisting of stabilizers, non-proteinaceous emulsifiers, buffering agents, and mixtures thereof; wherein constituents a - d are based on the dry weight of the foamable creamer, and wherein the one or more additives at least comprise a non-proteinaceous emulsifier, with said non-proteinaceous emulsifier comprising sucrose esters of fatty acids, and wherein the one or more additives furthermore comprise buffering agents, with said buffering agents preferably comprising a citrate salt, most preferably tripotassium citrate, and a phosphate salt, most preferably dipotassium phosphate.
Most preferably, the invention relates to a powdered foamable creamer comprising: a. 1 - 15 % Faba bean protein; b. 10 - 50 % of a vegetable fat source; c. 40 - 75 % carbohydrates; d. 0.6 - 6 % of one or more additives selected from the group consisting of stabilizers, non-proteinaceous emulsifiers, buffering agents, and mixtures thereof; wherein constituents a - d are based on the dry weight of the foamable creamer, with said powdered foamable creamer comprising a non-proteinaceous emulsifier comprising sucrose esters of fatty acids, and a buffering agent comprising a citrate salt and a phosphate salt, with the sucrose esters of fatty acids being present in the foamable creamer in an amount of 0.1 - 0.5 % based on dry weight of the foamable creamer, and with the citrate salt, most preferably tripotassium citrate, being present in the foamable creamer in an amount of 0.5 - 1.5 %, based on dry weight of the foamable creamer, and with the phosphate salt, most preferably being dipotassium phosphate, being present in the foamable creamer in an amount of 1 .5 - 4.0 wt%.
The foamable creamer according to the invention shows very good stability in prepared hot beverages such as coffee or tea. It was surprisingly found that the functionality, in particular the coffee stability of the foamable creamer showed a correlation with the enthalpy of denaturation of the Faba bean protein used. Said enthalpy of denaturation (AH) of protein is expressed as Joules/gram protein (J/gram protein), as determined using differential scanning calorimetry. It was found that with a certain AH value, the foamable creamer showed much less stability defects, preferably no stability defects, when used in coffee or tea.
“Stability defects” in brewed beverages in the sense as used in the invention relates to the phenomena of flocculation, curdling or aggregation of the protein or the emulsion droplets, formation of fat droplets on the surface of the beverage, and forming a fatty upper layer on the brewed beverage.
Accordingly, preferably, the Faba bean protein is characterized by a AH of at least 3.0 J/gram protein, as determined by differential scanning calorimetry. More preferably, the AH is at least 3.3 J/gram protein, even more preferably at least 3.5 J/gram protein, most preferably at least 4.0 J/gram protein, as determined by differential scanning calorimetry.
Preferably, the AH of the Faba bean protein is less than 9.0 J/g protein, more preferably less than 7.0 J/gram protein, most preferably less than 6.0 J/gram protein, as determined by differential scanning calorimetry.
Preferably, the enthalpy of denaturation is determined by differential scanning calorimetry, wherein the determination is carried out by measuring the heat flow of a protein sample in a calorimeter over a temperature range of 20 - 125° C, with a heating rate of 10° C/min, and calculating the enthalpy of denaturation.
More preferably, the enthalpy of denaturation is determined according to the method disclosed in the description.
Preferably, the Faba bean protein in the foamable creamer according to the invention may further be essentially unhydrolyzed, more preferably unhydrolyzed. For the purpose of the invention, essentially unhydrolyzed Faba bean protein is defined as protein of which more than 95 %, preferably more than 97 % of the amino acid backbone is intact. Unhydrolyzed Faba bean protein is defined as Faba protein that has not undergone any protein hydrolysis treatment. Unhydrolyzed protein means its amino acid backbone has not been split by an enzyme or a chemical hydrolysis step. In another embodiment, unhydrolyzed Faba bean protein may also be denoted in the art as intact protein. Faba bean protein is preferably prepared from the beans of Vicia Faba. More preferably, the Faba bean protein is prepared from the flour of Vicia Faba. Vicia Faba is member of the Leguminosae family.
The Faba bean protein in the foamable creamer according to the invention preferably is a Faba bean protein which is not a highly processed protein (e.g. not hydrolyzed). The Faba bean protein may preferably be characterized by a median molecular weight of more than 20,000 Dalton, more preferably more than 22,000 Dalton, most preferably between 20,000 and 50,000 Dalton.
The median molecular weight is the value where 50% of data points have a value smaller or equal to the median and 50% of data points have a value higher or equal to the median. The median molecular weight can be determined using ultra high-performance liquid chromatography, using a silica based SEC column (UHPLC-SEC).
For example, HerbaPro FB 75, a suitable Faba bean protein concentrate ( AH = 3.53 J/g protein) has a median molecular weight of more than between 20,000 Dalton but less than 50,000 Dalton, as exemplified in the plot below (with the HPLC analysis carried out as described above):
Figure imgf000006_0001
(*) relative surface area.
From this plot it follows that the median molecular weight is more than 20,000 Dalton but less than 50,000 Dalton.
In an embodiment, the powdered foamable creamer is preferably free of dairy components. More preferably, the foamable creamer is free of dairy components selected from the group consisting of dairy proteins, lactose, milk minerals, and mixtures thereof.
The powdered foamable creamer preferably comprises 2 - 13 %, more preferably 2.5 - 10 %, even more preferably 3.0 - 8.0 % Faba bean protein, most preferably 3.2 - 7.0 % Faba bean protein, based on the dry weight of the creamer.
For sake of clarity, the term “Faba bean protein” relates to protein part only derived from Faba beans. As a suitable source of Faba bean protein, for instance a Faba bean protein concentrate or a Faba bean isolate can be used. A Faba bean protein concentrate may comprise 65% protein, by weight of the Faba bean protein concentrate. Hence, for instance, a foamable creamer may comprise 10 wt. % Faba bean protein concentrate, resulting in 6.5 wt. % Faba bean protein in the foamable creamer. Preferably, the Faba bean protein is derived from a Faba bean protein concentrate, a Faba bean protein isolate, or mixtures thereof.
Preferably, the Faba bean protein comprises Faba bean protein selected from the group consisting of Faba bean protein concentrate, Faba bean protein isolate, and mixtures thereof. Preferably, the Faba bean protein concentrate has a protein content of 45-80 wt. % based on the weight of the Faba protein concentrate.
Preferably, the Faba protein isolate has a protein concentrate of more than 80 wt. % based on the weight of the Faba bean protein isolate. Preferably, the protein content of the Faba bean protein is 95 wt.% or less, more preferably 90 wt. % or less, based on the weight of the Faba bean protein concentrate.
In a particular preferred embodiment, the Faba protein preferably comprises a Faba bean protein concentrate prepared by air classification of dry-milled milled, dehulled Faba beans. Such Faba protein concentrate is preferably unhydrolyzed.
Suitable Faba bean protein products that may be used in powdered foamable creamer of the invention are e.g. the Faba bean protein concentrates PT01 from Beneo; HerbaPro FB75-010 from Herba Ingredients; Faba bean protein 60 deflavoured (FFBP - 60 - D) from AGT Food and Ingredients; Faba bean protein 60 (FFBP - 60) from AGT Food and Ingredients .
The powdered foamable creamer preferably comprises 15 - 40 wt. %, more preferably 17 - 38 % wt., most preferably 15 - 35 wt. % of a vegetable fat source, based on the dry weight of the foamable creamer.
Preferably, the vegetable fat source is selected from the group consisting of coconut oil, palm kernel oil, palm oil, sunflower oil, high oleic sunflower oil, rapeseed oil, canola oil, medium chain triglycerides (MCT) oil, and mixtures thereof. The vegetable fat source may be hardened or non-hardened. More preferably, the vegetable fat source is a non-hardened vegetable fat source. Even more preferably, the vegetable fat source is refined. Most preferably, the vegetable fat source comprises coconut oil.
The foamable creamer according to the invention preferably comprises 45 - 70 wt. %, more preferably 42 - 65 wt. %, most preferably 45 - 60 wt. % carbohydrates, based on the dry weight of the foamable creamer. Preferably, the carbohydrates comprise hydrolyzed starches, more preferably hydrolyzed starches selected from the group consisting of glucose syrup, maltodextrins, and mixtures thereof. Even more preferably, the carbohydrates comprise glucose syrup, most preferably glucose syrup with a DE in the range of 15 - 50; particularly preferred is a glucose syrup with a DE in the range of 25 - 40.
In an embodiment, preferably the carbohydrates comprise less than 5 wt. %, more preferably less than 3 wt. % of the disaccharide sucrose, based on dry weight of the foamable creamer. The powdered foamable creamer according to the invention preferably comprises 0.2 - 5.0 wt. % of one or more of additives selected from the group consisting of stabilizers, non- proteinaceous emulsifiers, buffering agents, and mixtures thereof, based on the dry weight of the foamable creamer.
In one embodiment, the stabilizer is preferably selected from the group consisting of modified starches such as N-Octenyl-succinylated starch; gum Arabic; modified celluloses such as carboxymethyl cellulose; pectin, preferably citrus pectin; and mixtures thereof.
In another embodiment, the non-proteinaceous emulsifier is preferably selected from the group consisting of DATEM, SSL, CITREM, sucrose ester of fatty acids, and mixtures thereof, preferably in a range of 0.1 - 0.9 % based on the dry weight of the foamable creamer.
DATEM is diacetyl tartaric esters of mono- and diglycerides of fatty acids, denoted as E472e. SSL is sodium stearoyl lactylate, denoted as E481 . CITREM is citric acid esters of mono- and diglycerides of fatty acids, denoted as E472c. Sucrose esters of fatty acids (also often simply denoted as sucrose esters) is denoted as E473. Sucrose esters can be synthesized by the direct esterification of sucrose with a fatty acid, or transesterification reaction of sucrose with a fatty acid ester. A suitable sucrose ester is e.g. Sisterna SP70 (HLB 15) sucrose stearate from Sisterna, a suitable DATEM is e.g. DATEM E472e Panodan AHK from Dupont Nutrition Biosciences/IFF (formerly Danisco).
More preferably, the non-proteinaceous emulsifier is selected from the group consisting of DATEM and Sucrose esters. Most preferably, the non-proteinaceous emulsifier comprises Sucrose esters as in that case the best coffee stability, hard water stability, foamability, and sensory properties were achieved.
In a preferred embodiment of the invention, the powdered foamable creamer of the invention comprises less than 0.01 wt% of lecithin and/or modified lecithin (based on the dry weight of the foamable creamer), and most preferably no lecithin or modified lecithin at all, as lecithin often gives rise to an off-taste, which is undesirable.
In yet another embodiment, where the buffering agent comprises phosphate salts, the phosphate salts are preferably selected from the group consisting of dipotassium phosphate, disodium phosphate, sodium hexametaphosphate, and mixtures thereof. Most preferably, the phosphate salt is dipotassium phosphate.
Preferably, the phosphate salts are present in the powdered foamable creamer in amounts of 0.5 - 6 %, more preferably 1.0 - 5.0 %, most preferably 1.5 - 4.0 %, based on the dry weight of the foamable creamer.
In another embodiment where the buffering agent comprises a citrate salt, the citrate salt is preferably selected from the group consisting tripotassium citrate, trisodium citrate, and mixtures of both. Most preferably, the citrate salt is tripotassium citrate. Preferably, the citrate salt is present in the foamable creamer in an amount of 0.5 - 1.5 wt. %, based on dry weight of the foamable creamer. In particular preferred embodiment, the powdered foamable creamer comprises as non- proteinaceous emulsifier sucrose esters and as buffering agents a citrate salt, preferably tripotassium citrate, and a phosphate salt, preferably dipotassium phosphate. Most preferably, the foamable creamer comprises sucrose esters, preferably in an amount of 0.1 - 0.5 wt. %, tripotassum citrate, preferably in an amount of 0.5 - 1.5 wt. %, and dipotassium phosphate, preferably in an amount of 1 .5 - 4.0 wt. %, based on the dry weight of the foamable creamer. It was unexpectedly found that the combination of these components provided the foamable creamer with improved hard water stability. ‘Hard water stability” within the meaning of the invention relates to the phenomenon that no or virtually no flocculation or precipitation occurs when the foamable creamer is added to coffee or tea that is made with hot water having a hardness of preferably more than 15° dH. Preferably the water hardness is less than 30° dH. dH is defined as German hardness.
In yet one other embodiment where the buffering agent is a carbonate salt, the carbonate salt is selected from the group consisting of sodium carbonate, potassium carbonate, sodium bicarbonate, potassium bicarbonate, and mixtures thereof. Preferably, the foamable creamer comprises 0. 1 - 0.3 wt. % carbonate salt, based on dry weight of the foamable creamer. Further, the foamable creamer may preferably comprise moisture, more preferably in an amount of 0.1 - 4.0 wt. %, most preferably in an amount of 1.0 - 3.5 wt. %, based on the weight of the foamable creamer.
The foamable creamer may further preferably comprise a free flowing agent, more preferably selected from the group consisting of silicon dioxide (E551), tricalcium phosphate, calcium carbonate, and mixtures thereof. Preferably, the foamable creamer comprises one or more free flowing agents in amounts of 0.1 - 1 .5 wt. %, based on dry weight of the foamable creamer.
Preferably, in one embodiment, the powdered foamable creamer has a poured bulk density of 350 - 600 g/L. This embodiment may act as a creamer.
Preferably, in another embodiment, the powdered foamable creamer has a poured bulk density of 120 - 250 g/L This embodiment may act as a foamer.
The invention further pertains to a method for preparing a powdered foamable creamer according to the invention comprising the steps of: i. Providing an aqueous mixture comprising carbohydrates and Faba bean protein; ii. Adding one or more additives selected from the group consisting of stabilizers, non-proteinaceous emulsifiers, and buffering agents, to the aqueous mixture; iii. Mixing a vegetable fat source with the aqueous mixture as obtained in step ii. to obtain a pre-emulsion; iv. homogenizing the pre-emulsion to obtain an emulsion; and v. Drying the emulsion to obtain the powdered foamable creamer. Preferably, the method according to the invention relates to a method for preparing a powdered foamable creamer according to the invention comprising the steps of: i. Providing an aqueous mixture comprising carbohydrates and Faba bean protein; ii. Adding one or more additives selected from the group consisting of stabilizers, non-proteinaceous emulsifiers, and buffering agents, to the aqueous mixture; iii. Mixing a vegetable fat source with the aqueous mixture as obtained in step ii. to obtain a pre-emulsion, comprising a. 1 - 15 % Faba bean protein, b. 10 - 50 % of a vegetable fat source, c. 40 - 75 % carbohydrates, d. 0.1 - 6 % of one or more additives selected from the group consisting of stabilizers, non- proteinaceous emulsifiers, buffering agents, and mixtures thereof; wherein the constituents a-d are based on the dry weight of the foamable creamer; iv. homogenizing the pre-emulsion to obtain an emulsion; and v. Drying the emulsion to obtain the powdered foamable creamer.
More preferably, the method according to the invention relates to a method for preparing a powdered foamable creamer according to the invention comprising the steps of: i. Providing an aqueous mixture comprising carbohydrates and Faba bean protein; ii. Adding one or more additives selected from the group consisting of stabilizers, non-proteinaceous emulsifiers, and buffering agents, to the aqueous mixture; iii. Mixing a vegetable fat source with the aqueous mixture as obtained in step ii. to obtain a pre-emulsion, comprising a. 1 - 15 % Faba bean protein, b. 10 - 50 % of a vegetable fat source, c. 40 - 75 % carbohydrates, d. 0.1 - 6 % of one or more additives selected from the group consisting of stabilizers, non- proteinaceous emulsifiers, buffering agents, and mixtures thereof; wherein the constituents a-d are based on the dry weight of the foamable creamer; iv. homogenizing the pre-emulsion to obtain an emulsion; and v. Drying the emulsion to obtain the powdered foamable creamer. with the pre-emulsion of step (iii) comprising a non-proteinaceous emulsifier, with said non- proteinaceous emulsifier comprising sucrose esters of fatty acids, and with the one or more additives furthermore comprising buffering agents, with said buffering agents preferably comprising a citrate salt, most preferably tripotassium citrate, and a phosphate salt, most preferably dipotassium phosphate.
Most preferably, in the method of the invention the pre-emulsion of step (iii) comprises sucrose esters of fatty acids in an amount of 0.1 - 0.5 % based on dry weight of the foamable creamer; citrate salt, most preferably tripotassium citrate, in an amount of 0.5 - 1.5 %, based on dry weight of the foamable creamer; and with phosphate salt, most preferably being dipotassium phosphate, in an amount of 1 .5 - 4.0 wt%, based on dry weight of the foamable creamer. Preferably, the Faba bean protein used in step i. is characterized by a AH of at least 3.0 J/gram protein, as determined by differential scanning calorimetry. More preferably, the AH is at least 3.3 J/gram protein, even more preferably at least 3.5 J/gram protein, most preferably at least 4.0 J/gram protein as determined by differential scanning calorimetry.
Preferably, the AH of the Faba bean protein is less than 9 J/gram protein, more preferably less than 7 J/gram protein, most preferably less than 6 J/gram protein, as determined by differential scanning calorimetry.
Preferably, the Faba bean protein in step i. may further be essentially unhydrolyzed, more preferably unhydrolyzed. For the purpose of the invention, essentially unhydrolyzed Faba bean protein is defined as protein of which more than 95 %, preferably more than 97 % of the amino acid backbone is intact. Unhydrolyzed Faba bean protein is defined as Faba protein that has not undergone any protein hydrolysis treatment. Unhydrolyzed protein means its amino acid backbone has not been split by an enzyme or a chemical hydrolysis step. In another embodiment, unhydrolyzed Faba bean protein may also be denoted in the art as intact protein.
The Faba bean protein in step i. may preferably be characterized by a median molecular weight of more than 20,000 Dalton, more preferably more than 22,000 Dalton, most preferably between 20,000 and 50,000 Dalton.
The median molecular weight is the value where 50% of data points have a value smaller or equal to the median and 50% of data points have a value higher or equal to the median. The median molecular weight can be determined using a method as described hereinbefore.
Preferably, the Faba bean protein comprises Faba bean protein selected from the group consisting of Faba bean protein concentrate, Faba bean protein isolate, and mixtures thereof. Preferably, the Faba bean protein concentrate has a protein content between 45 - 80 wt. % based on the weight of the Faba protein concentrate.
Preferably, the Faba protein isolate has a protein concentrate of more than 80 wt. % based on the weight of the Faba bean protein isolate. Preferably, the protein content of the Faba bean protein is 95 wt.% or less, more preferably 90 wt. % or less, based on the weight of the Faba bean protein concentrate.
In a particular preferred embodiment, the Faba protein preferably comprises a Faba bean protein concentrate prepared by air classification of dry-milled milled, dehulled Faba beans. It is preferred that such Faba bean protein concentrates are unhydrolyzed.
Suitable Faba bean protein products that may be used in powdered foamable creamer of the invention are e.g. the Faba bean protein concentrates PT01 from Beneo; HerbaPro FB75-010 from Herba Ingredients; Faba bean protein 60 deflavoured (FFBP - 60 - D) from AGT Food and Ingredients; Faba bean protein 60 (FFBP - 60) from AGT Food and Ingredients . The other components used in the method of the invention: the vegetable fat source the carbohydrates the one or more additives selected from the group consisting of stabilizers, non- proteinaceous emulsifiers, buffering agents, and mixtures thereof; including their amounts and/or preferred, more preferred and most preferred embodiments, may preferably be used as described under the powdered foamable creamer according to the invention.
Preferably, the emulsion in step iv. has a dry matter content between 55 - 75 wt. %, more preferably between 58 - 70 wt. %.
Preferably, the temperature in step i. - iv. lies between 50°C - 70°C.
Preferably, in step iv., the homogenization is carried out as a two-stage homogenization, preferably with first stage pressure between 150 - 250 bar, and preferably with a second stage pressure between 0 - 30 bar.
In step v., the drying step is preferably a spray drying step. It is preferred that the spray drying is executed at an inlet temperature (T[in]) between 140 - 200°C. Preferably, the outlet temperature (T[out]) is between 65-95°C.
In an embodiment, the method of the invention comprises a gas injection step, to obtain a foamable creamer with more foaming powder. Accordingly, preferably a gas is injected in the emulsion of step iv. Preferably, the gas is selected from the group of air, nitrogen, and mixtures thereof.
In yet another aspect, the invention relates to the use of a powdered foamable creamer according to the invention in the preparation of beverages, preferably coffee- tea-, or cocoabeverages. Preferably, the powdered foamable creamer is used in amounts of 1 - 10g, more preferably 5 grams per 150 ml brewed coffee, tea or cocoa.
In another embodiment, the powdered foamable creamer may be used in a sealed capsule suitable for in-home brewing machines, preferably such as used in Dolce Gusto® or Tassimo® machines. The prepared beverages from these machines show similar characteristics as the dairy based applications in terms of foam type, texture, sensory properties, stability and whitening of beverage liquids.
METHODS
Determination of enthalpy of denaturation (AH) of Faba bean protein products.
Differential scanning calorimetry (DSC) was used to determine the state of protein denaturation. Samples were prepared by dissolving 15% (w/w) protein in a dipotassium phosphate stock solution (0.5% w/w), and mixed for 3 hours. The protein solutions were transferred to medium pressure pans (KeLf) in weights of 50-60mg. The pans were closed with a lid and measured with a Differential Scanning Calorimeter 823e (Mettler Toledo). The heat flow was recorded over a temperature range of 20-125 °C, with a heating rate of 10° C/min. After cooling, the cycle was repeated once more per sample to verify irreversible denaturation of the protein. A sealed empty pan was used as a reference. Onset temperature and enthalpy of denaturation (AH, J/gram protein) were computed from the thermograms, using specific software (STARe Software - se180713 (2006-2007)).
Protein determination is done using the Kjeldahl nitrogen method, using a nitrogen factor of 6.25.
Poured bulk density.
Poured bulk density used herein in connection with the powdered foamable creamer is determined by measuring the volume that given weight of the powder occupies when poured through a funnel into a stationary graduated cylinder of 500 ml with a diameter of 10 cm. Poured bulk density is expressed as g/L.
Foam test.
10 Grams of foamable creamer powder was dissolved under gentle stirring with a spoon in 90 grams of water with a temperature between 35-45 °C to arrive at a 10% dry matter solution. After complete dissolution of the powder, this solution was then transferred to a milk foamer that is commercially known under the name Nespresso ® Aeroccino 1. The button that starts heating and foaming at the same time, was pressed. Typically, the foaming element takes around 70-80 seconds of stirring while the liquid is heated to arrive at a fixed final maximum temperature of the foamed liquid of 60-65 °C. The amount of foam is determined by pouring the foamed liquid in a tall form beaker glass (250 mL, diameter 55 mm) and measuring the foam height in amount of mL’s generated foam.
Stability and sensory assessment in coffee applications.
Coffee sensory score:
8 Grams of powdered creamer according to the invention were mixed with 2 grams of instant coffee (DE Moccona Roodmerk). To this dry mix powder 150 mL of hot water (90-95 °C) was added followed by manual stirring for 20 seconds with a standard coffee spoon. A sensory score was given after tasting with a small taste panel. The rating of the scores ranged from very good with a score of 5 to bad with a score of 1 . Scores are described and defined as: 5, no off taste and very neutral (creamy and balanced); 4, close to neutral (creamy and balanced); 3, slight off taste but still acceptable (creamy); 2, off taste (not creamy nor balanced); 1 , extreme off taste (not creamy nor balanced). A score of 3 and higher was marked as acceptable.
Coffee stability score:
5 Minutes after stopping the stirring of the coffee application, the coffee top surface was evaluated for color and white spots or any small protein aggregates. Next to that also small fat droplets on the surface where looked for and the more white spots or aggregates and fat droplets where counted at the surface during evaluation, the lower the score was for the coffee stability test. In addition, the color of the coffee was checked and rated as well and taken into account for the score height. The more brown and less white creamy color of the coffee, the lower the rating was for stability. High stability was rated with a 5 and very low stability was rated with a score of 1 . A score of 3 or higher was marked as sufficient. A score of 1 or 2 (marked as insufficient) indicated separation of fat droplets and formation of a separate creamy fat upper layer and protein aggregates visible on top or aggregates shown as sediment on the bottom of the beaker containing the coffee..
Hard water stability test
8 Grams of powdered creamer according to the invention were mixed with 2 grams of instant coffee (DE Moccona Roodmerk). To this dry mix powder 150 mL of hot water (90-95 °C) with a hardness degree of 20 (German degree Hardness; dH) was added followed by manual stirring for 20 seconds with a standard coffee spoon. Evaluation of the samples was done in a similar way as the coffee stability (see section ‘Coffee stability score’). A score of 3 and higher was rated as acceptable.
(Median) molecular weight determination.
Molecular weight distribution was carried out as described in M. Smyth and R.J. FitzGerald, Int. Dairy Journal 7 (1997) 571-577.
The protein sample was dissolved in a water/acetonitrile solution and trifluoro acetic acid. After dilution and filtering, the solution is analyzed using UHPLC-SEC silica column. Peptides with a known molecular weight are used as markers. From the obtained chromatogram the peptide pattern of the unknown fractions is determined by calculating the relative surface area under the chromatogram. From the obtained peptide pattern the median molecular weight was defined as the molecular weight range where the higher half from the lower half of the molecular weight values in the data samples is separated. EXAMPLES
Preparation of the powdered foamable creamers.
Example 1 according to the invention.
A mixture of 11.3 kg Faba bean protein concentrate (Vitessence Pulse 3600 - Ingredion; composition: protein 57.7%, fat 3.8%, total carbohydrates 25.1 %, moisture 8.1 %, ash 6.3% ) and 53.7 kg glucose syrup (Roquette DE 28-30) was dissolved in 45 kg water at 60 °C. To this mixture 3.0 kg dipotassium, phosphate was added. Finally 32 kg melted refined, nonhydrogenated coconut fat (Cargill) was added to this mixture. The final mixture was then heated until a final temperature of 60°c was reached.
The final mixture was homogenized at 160 bar first stage and 30 bar second stage with a high pressure homogenizer at a temperature of around 60° C. The product was then pasteurized at a temperature of 82 °C to 85 °C for at least 30 seconds in a scraped surface heater that was placed in line upfront the high pressure pump. The high pressure pump was used to feed the high pressure nozzle that was used to atomize this liquid emulsion into the spray dryer chamber of a Filtermat spray drier. Drying inlet temperatures of about 150°C and outlet temperatures in the range of 85 - 95°C were used, to arrive at powders with a moisture content between 2.0 - 4.0%. The powder density that was obtained ranged typically from 450 to 550 gr/L, determined as poured bulk density. The obtained powder was tested for coffee stability, hard water stability, foamability, and sensory as shown in table 2.
Composition of the foamable creamer obtained (wt. % on product):
Figure imgf000015_0001
Example 2a according to the invention, with 20% fat (coconut oil).
According to Example 1 , a variant 2a was prepared with a reduced fat %. The nutritional composition of this recipe can be found in Table 1. The obtained powder was tested for coffee stability, hard water stability, foamability, and sensory. The scores that were obtained are comparable to the results obtained for Example 1 (Table 2). Example 2b according to the invention, with 1% sodium hexametaphosphate
Another example 2b was prepared according to Example 1 . The composition of this recipe can be found in Table 1. Functionality tests were executed for the obtained powder. Scores that were obtained can be found in Table 2, and are comparable to the results obtained for Example 1.
Example 2c comparative - not according to the invention.
Example 1 was repeated where Faba bean protein concentrate “Vitessence Pulse 3600” from Ingredion was replaced by Faba bean protein concentrate “Vitessence Prista 360” from Ingredion”. The nutritional composition of this Faba bean protein concentrate can be found in Table 3, and a complete overview of the recipe of Example 2c can be found in Table 1. The obtained powder was tested for coffee stability, hard water stability, foamability, and sensory (Table 2). Coffee stability of Example 2c sharply decreased compared to Example 1 , which can be correlated with the lower Enthalpy value that was measured for the protein used in this example (2.65 J/gr protein, which is below 3 J/gr protein; Table 3).
Example 2d according to the invention, with 0.5% DATEM (DATEM Panodan AHK ex Danisco) According to Example 1 , another variant 2d was prepared wherein DATEM was used as an additional ingredient (Table 1). The obtained powder was tested for coffee stability, hard water stability, foamability, and sensory, and scores are listed in Table 2. It was observed that addition of DATEM further improved the coffee stability (score 4) compared to Example 1 (score 3).
Example 2e - comparative - not according to the invention.
Example 2e was prepared where Faba bean protein isolate “Faba bean protein 90B” from AGT Food and Ingredients was used instead of Faba bean protein concentrate “Vitessence Pulse 3600” from Ingredion was applied. The nutritional composition of this Faba bean protein isolate can be found in Table 3, and a complete overview of the recipe of Example 2e can be found in Table 1 . The obtained powder was tested for coffee stability, hard water stability, foamability, and sensory. Coffee stability of Example 2e sharply decreased compared to Example 1 , which can be correlated with the lower Enthalpy value (0 J/gr protein) that was measured for the protein used in this example (Table 3).
Example 3a according to the invention, with 1 % tripotassium citrate
Variant 3a was prepared, of which the final composition can be observed in Table 1. The obtained powder was tested for coffee stability, hard water stability, foamability, and sensory. Compared to Example 1 , coffee stability score improved to 5 for Example 3a (Table 2). It was also observed that the hard water stability significantly improved.
Example 3b according to the invention, but with a different Faba bean protein source.
Example 3a was repeated, but instead of using Faba bean protein concentrate from Herba Ingredients (HerbaPro FB75), Faba bean protein concentrate “Beneo Faba Bean Protein Concentrate (PT01)” from Beneo was used. The nutritional composition of this Faba bean protein concentrate can be found in Table 3, and a complete overview of the recipe of Example 3b can be found in Table 1. The obtained powder was tested for coffee stability, hard water stability, foamability, and sensory. The results for all functionality parameters were comparable to the results of Example 3a (Table 2).
Example 4a according to the invention, 3.5% protein
Example 4a was prepared where instead of 6.5 wt. % Faba bean protein concentrate, 3.5 wt. % Faba bean protein concentrate was applied. In Table 1 a detailed overview of the recipe for Example 4a can be found. Coffee stability, hard water stability, foamability, and sensory properties were evaluated for the obtained powder (Table 2). Compared to Example 1 , coffee stability score and hard water stability score improved to 5 and 3, respectively, for Example 4a.
Example 4b according to the invention, with 0.25% sucrose ester (Sisterna SP70 (HLB 15) sucrose stearate)
Another variant 4b was prepared and a detailed overview of the recipe can be found in Table 1. Functional properties (coffee stability, hard water stability, foamability, and sensory) were evaluated of the obtained powder. Compared to example 4a, the hard water stability did further improve to a score of 4 (Table 2).
Example 4c according to the invention, 0.5% sucrose ester (Sisterna SP70 (HLB 15) sucrose stearate).
Another variant 4c was prepared where sucrose ester concentration was increased from 0.25 wt. % to 0.5 wt. %, at the expense of a reduction of 0.25 wt. % glucose syrup solids (Table 1). Functional properties (coffee stability, hard water stability, foamability, and sensory) were evaluated of the obtained powder. Compared to example 4b, hard water stability did further improve (score 5).
Example 4d according to the invention, removal of tripotassium citrate.
According to example 4b, another variant 4d was prepared where tripotassium citrate was removed. The final product composition is shown in Table 1. The obtained powder was tested for coffee stability, hard water stability, foamability, and sensory. Compared to Example 4b, coffee stability and hard water stability scores decreased to 3 and 1 , respectively.
Example 5a comparative, not according to the invention - using Pea protein concentrate According to Example 1 , another variant 5a was prepared where Faba bean protein concentrate was replaced by Pea protein concentrate “Pea protein concentrate 55” from AGT Food and Ingredients. The nutritional composition of this Pea protein concentrate can be found in Table 3, and a complete overview of the recipe of Example 5a can be found in Table 1. Coffee stability, hard water stability, foamability, and sensory properties were evaluated for the obtained powder (Table 2). Although the obtained coffee stability score was comparable to Example 1 (score 3), the sensory score decreased from 3 to 1 for Example 5a.
Example 5b comparative not according to the invention - using Pea protein isolate
According to Example 1 , another variant 5a was prepared where Faba bean protein concentrate was replaced by Pea protein isolate “Nutralys S85F” from Roquette. The nutritional composition of this Pea protein isolate can be found in Table 3, and a complete overview of the recipe of Example 5b can be found in Table 1. Coffee stability, hard water stability, foamability, and sensory properties were evaluated for the obtained powder (Table 2). The coffee stability of Example 5e was rated/scored as 1 , which can be explained by the low enthalpy value (0 J/gr protein) that was measured for the protein used in this example (Table 3). Due to the inferior coffee stability, the sensory score was not further evaluated.
Table 1 Overview of the composition of the foamable creamers obtained (wt. % on product):
Figure imgf000019_0001
(*) the pulse protein is letter-coded as defined below:
A Vitessence Pulse 3600 Ingredion faba bean protein concentrate
B Vitessence Prista 360 Ingredion faba bean protein concentrate
C Faba bean protein 90B AGT Food and Ingredients faba bean protein isolate
D HerbaPro FB75 Herba Ingredients faba bean protein concentrate
E Beneo Faba Bean Protein Beneo faba bean protein concentrate
Concentrate (PT01)
F Pea protein 55 AGT Food and Ingredients pea protein concentrate
G Nutralys S85F Roquette pea protein isolate Table 2 Overview of scores and results of functionality tests (coffee stability, hard water stability, foamability, and sensory) for each product example.
Figure imgf000020_0001
Table 3 Compositional characteristics and enthalpy of denaturation, as measured by DSC, of the proteins used in the examples.
Figure imgf000020_0002
Figure imgf000021_0001
From the above experimental results it is clear that the object of the invention as defined in the claims has been met. The invention provides a non-animal, thus vegan foamable creamer having good coffee stability and good taste. Furthermore, it is shown that such a foamable creamer can be made with a vegan protein source that has not been extensively processed, as it can be made simply by using air classification of Faba flour, which is a low energy- intensive production method. Vegetable protein sources such as Faba bean also have a considerably lower environmental footprint as compared to animal protein products. In addition, the foamable creamer is also low- or non-allergenic of nature. Finally, in particular embodiments, the foamable creamer also displays remarkable good hard water stability.

Claims

Claims
1 . A powdered foamable creamer comprising: a. 1 - 15 % Faba bean protein; b. 10 - 50 % of a vegetable fat source; c. 40 - 75 % carbohydrates; d. 0.1 - 6 % of one or more additives selected from the group consisting of stabilizers, non-proteinaceous emulsifiers, buffering agents, and mixtures thereof; wherein constituents a -d are based on the dry weight of the foamable creamer.
2. Powdered foamable creamer according to claim 1 , wherein the Faba bean protein is characterized by a AH of at least 3.0 J/gram protein, as determined by differential scanning calorimetry.
3. Powdered foamable creamer according to claim 1 or 2, wherein the Faba bean protein is essentially unhydrolyzed.
4. Powdered foamable creamer according to any one of claims 1 - 3 wherein the Faba bean protein has a median molecular weight of more than 20,000 Dalton.
5. Powdered foamable creamer according to any one of claims 1 - 4 wherein the non- proteinaceous emulsifier is selected from the group consisting of DATEM, SSL, CITREM, sucrose ester of fatty acids, and mixtures thereof, preferably in a range of 0.1 - 0.9 % based on the dry weight of the foamable creamer.
6. Powdered foamable creamer according to any one of claims 1 - 5 wherein the buffering agent is selected from the group consisting of phosphate salts, carbonate salts, citrate salts, and mixtures thereof.
7. Powdered foamable creamer according to any one of claims 1 - 4 wherein the one or more additives comprise a non-proteinaceous emulsifier, with said non-proteinaceous emulsifier comprising sucrose esters of fatty acids, and wherein the one or more additives furthermore comprise buffering agents, with said buffering agents preferably comprising a citrate salt, most preferably tripotassium citrate, and a phosphate salt, most preferably dipotassium phosphate. Powdered foamable creamer according to claim 7, with the sucrose esters of fatty acids being present in the foamable creamer in an amount of 0.1 - 0.5 % based on dry weight of the foamable creamer, with the citrate salt, most preferably tripotassium citrate, being present in the foamable creamer in an amount of 0.5 - 1.5 %, based on dry weight of the foamable creamer, and with the phosphate salt, most preferably being dipotassium phosphate, being present in the foamable creamer in an amount of 1 .5 - 4.0 wt%. Method for preparing a powdered foamable creamer according to any one of the preceding claims comprising the steps of: i. Providing an aqueous mixture comprising carbohydrates and Faba bean protein; ii. Adding one or more additives selected from the group consisting of stabilizers, non-proteinaceous emulsifiers, and buffering agents, to the aqueous mixture; iii. Mixing a vegetable fat source with the aqueous mixture as obtained in step ii. to obtain a pre-emulsion; iv. Homogenizing the pre-emulsion to obtain an emulsion; and v. Drying the emulsion to obtain the powdered foamable creamer. Method according to claim 9, wherein the Faba bean protein is characterized by a AH of at least 3.0 J/gram protein, as determined by differential scanning calorimetry. Method according to claim 9 or 10, wherein the Faba bean protein is essentially unhydrolyzed. Method according to any one of claims 9 - 11 , wherein the Faba bean protein has a median molecular weight of more than 20,000 Dalton. Method according to any one of claims 9 - 12, wherein in step ii. the non-proteinaceous emulsifier is selected from the group consisting of DATEM, SSL, CITREM, sucrose ester of fatty acids, and mixtures thereof. Method according to any one of claims 9 - 13, wherein the non-proteinaceous emulsifier is DATEM, sucrose esters of fatty acids or mixtures thereof. Method according to any one of claims 9 - 12, wherein the pre-emulsion of step (iii) comprises a non-proteinaceous emulsifier, with said non-proteinaceous emulsifier comprising sucrose esters of fatty acids, and with the one or more additives furthermore comprising buffering agents, with said buffering agents comprising a citrate salt, most preferably tripotassium citrate, and a phosphate salt, most preferably dipotassium phosphate. Method according to claim 15 wherein the pre-emulsion of step (iii) comprises sucrose esters of fatty acids in an amount of 0.1 - 0.5 % based on dry weight of the foamable creamer; citrate salt, most preferably tripotassium citrate, in an amount of 0.5 - 1.5 %, based on dry weight of the foamable creamer; and with phosphate salt, most preferably being dipotassium phosphate, in an amount of 1.5 - 4.0 wt%, based on dry weight of the foamable creamer. Method according to any one of claims 9 - 16 wherein the emulsion in step iv. has a dry matter content between 50 - 78 wt. %. Method according to any one of claims 9 - 17 wherein the Faba bean protein comprises a Faba bean protein concentrate, a Faba bean protein isolate, or mixtures thereof. Method according to claim 18, wherein the Faba bean protein comprises a Faba bean protein concentrate having a protein content between 50 - 80 % based on the weight of the Faba bean protein concentrate. Use of a powdered foamable creamer prepared according to any one of claims 9 -19 or according to any one of claims 1 - 8 in the preparation of beverages, preferably coffee- tea-, or cocoa- beverages.
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WO2019122336A1 (en) 2017-12-22 2019-06-27 Societe Des Produits Nestle S.A. Creamer composition
WO2022128596A1 (en) 2020-12-18 2022-06-23 Société des Produits Nestlé S.A. Creamer
WO2022253796A1 (en) 2021-05-31 2022-12-08 Société des Produits Nestlé S.A. Plant based foaming creamer

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