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Natural creamer with high tolerance to acidity and minerals in beverage

A technology of creamer and protein, applied in the field of creamer of food products such as coffee and tea, to achieve smooth texture, no odor, excellent whitening effect

Pending Publication Date: 2020-04-24
NESTEC SA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Though considered natural, these pseudo-natural creamers aren't completely natural

Method used

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  • Natural creamer with high tolerance to acidity and minerals in beverage
  • Natural creamer with high tolerance to acidity and minerals in beverage
  • Natural creamer with high tolerance to acidity and minerals in beverage

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0097] The following examples illustrate various embodiments of the present disclosure by way of illustration and not limitation.

[0098] The liquid creamer was prepared as follows. The method passes through the method flowchart ( Figure 5 a) Demo.

[0099] A dry blend of sugar, sodium bicarbonate, high acyl gellan gum, guar gum, yellow pea protein, sea salt, natural flavors was prepared by combining 27,000 g of sucrose with 300 g of sodium bicarbonate, 100 g of high acyl gellan Gum, 100g guar gum, 500g pea protein, 100g sea salt, 111g natural flavoring. The dry blend was added to 50 kg of hot water (approximately 75°C) under high agitation.

[0100] Next, and after 5 minutes of mixing under continuous high agitation, 4.5 kg of almond pulp was added to the tank over 5 minutes under high agitation.

[0101] Next, and after 5 minutes of mixing under continuous high agitation, 3.0 kg of coconut oil was added to the tank over 5 minutes under high agitation. Additional water...

Embodiment 2

[0107] A liquid creamer was prepared as in Example 1 but using 800g of baking soda and 1.2kg of lemon juice concentrate 400GPL. Baking soda was added to 50 kg of hot water (approximately 75° C.) under high agitation within 5 minutes before dispersing the dry mix as cited in Example 1, and then lemon juice concentrate 400 GPL was added and mixed for 5 minutes. minute. The method passes through the method flowchart ( Figure 5 b) Demonstration. The physicochemical stability and organoleptic properties of the creamer and coffee beverages with added liquid creamer were judged by trained panelists. No phase separation (creaming, deoiling, marbling, etc.), gelation, and almost no viscosity change was observed during storage. It was surprisingly found that liquid creamer does not coagulate or flocculate when added to 100% Arabica coffee (e.g., 100% medium roast Colombian coffee) brewed with water hardness above 240ppm, as Figure 6 Shown in B.

Embodiment 3

[0109] A dry blend of sugar, sodium bicarbonate, high acyl gellan gum, and yellow pea protein was prepared by mixing together 27,000 g sucrose with 250 g sodium bicarbonate, 90 g high acyl gellan gum, and 500 g pea protein. The dry blend was added to 50 kg of hot water (approximately 75°C) under high agitation.

[0110] Next, and after 5 minutes of mixing under continuous high agitation, 17 kg of coconut (in the form of cream) was added to the tank under high agitation. After 5 minutes, 3.0 kg of coconut oil was added and mixed for 5 minutes. Additional water was added to adjust the total to 100 kg.

[0111] The liquid creamer was pre-homogenized at 130 / 30, pre-heated, UHT-treated at 136°C for 12 seconds, homogenized at 130 / 30 bar and cooled. Liquid creamer is aseptically filled into bottles. The resulting liquid creamer can be aseptically filled into any sterile container such as eg jars, jugs or bags. Liquid creamers were stored at 4°C for 5 months.

[0112] The physico...

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Abstract

Natural Creamers for providing whitening and indulgent texture / mouthfeel of beverage and food products are provided. The creamers have long-term stability, high whitening capacity and a pleasant mouthfeel when added to beverage and food, while being free from artificial additives the creamers comprising plant oil and plant proteins, and being further characterized in that the creamers comprise baking soda and citrus fruit juice concentrate, wherein the citrus fruit juice concentrate comprises acid component comprising citric acid and malic acid.

Description

Background technique [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 can be in liquid or powder form and are widely used as whiteners for hot and cold beverages such as coffee, cocoa, tea, etc., and also as texture / mouthfeel modifiers. They are often used to replace milk and / or dairy cream. Creamers can be infused with a variety of flavors and provide whitening, mouthfeel, body and a smoother texture. [0003] More and more consumers are concerned about synthetic or artificial additives in food products. Therefore, there is a need for commercially available natural creamers. Typically, creamers contain stabilizers such as carrageenan, cellulose gum, cellulose gel, emulsifiers, or buffering or whitening agents that consumers do not perceive as natural. However, these perceived artificial and unhealthy food ingredients are often require...

Claims

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Application Information

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IPC IPC(8): A23C11/06A23C11/10A23L2/02A23L2/06A23L9/20A23L2/66A23L2/68
CPCA23C11/06A23C11/103A23L2/02A23L2/06A23L2/66A23L2/68A23L9/24A23L2/56A23L2/60
Inventor P·鲁塞M·萨芬P·斯蒂芬斯傅晓贫
Owner NESTEC SA
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