Low fat, low cholesterol, and low calorie dairy creamer

A liquid coffee whitener is disclosed which consists essentially of skim milk having approximately 8.5% milk solids by weight and 1-2% butterfat by weight. Additional milk solids are added to the skim milk within a range of 2-12% by weight, and an all natural fat substitute 0.3-5% by weight is added. The coffee whitener has total solids content within the range of 11-28% by weight and total fat and fat mimetic content to exhibit the organoleptic properties of half and half while being substantially lower in total fat, saturated fat, and calorie content of and not exceeding the cholesterol content of conventional creamers. The formulation includes a fat substitute made preferably from whey protein 2% by weight. The whitener, which can be packaged conventionally or aseptically, may further contain stabilizers and/or emulsifiers, such as K carrageenan polysaccharides 0.025-0.060% by weight. Optionally, flavorings may be added to the whitener which can produce instant flavored beverages by simple addition of the product to those conventionally brewed.

BACKGROUND OF THE INVENTION 
This invention generally relates to dairy creamers or coffee whiteners, and 
more particularly to a coffee creamer or whitener which has improved 
nutritional value and enhanced sensory appeal. 
More coffee is purchased and consumed in the United States than in any 
other country of the world. However, coffee is consumed heavily in many 
other countries, making coffee one of the most popular beverages and 
second only to oil as a global commodity. Traditionally, coffee has been 
used with coffee creamers or lighteners to lighten the coffee and to 
neutralize acids in the coffee, thereby producing a smoother, milder 
drink; and as of 1991, 54% of those Americans who drink coffee drink it 
lightened. Most frequently, the public has used fluid, dairy-based coffee 
creamers or whiteners, such as milk in the home and "Half & Half" in 
portion control servings outside of the home. While "Half & Half" has been 
a popular creamer, it is a fluid milk product which has a butterfat 
content of not less than 10.5% by weight, to provide a creamer containing 
approximately 19% solids by weight. Although "Half & Half" provides the 
desired lightening or whitening of the coffee, the product has nutritional 
shortcomings, being high in cholesterol and saturated fats and typically 
containing approximately 22 calories per serving. A wide range of 
whiteners have been developed to compete with milk and "Half & Half," 
generally falling into three product categories. At the low end, there are 
powdered non-dairy creamers. The "Half & Half" products together with 
liquid, refrigerated, dairy creamers fill the high end, while liquid 
non-dairy creamers fill the middle category. 
Powdered non-dairy creamers have the advantage that they are low in price 
per serving and are typically one-year shelf stable, so that they can be 
used anywhere, in offices, outdoor activities and anywhere else when there 
is no refrigeration. The visual appeal of non-dairy powders and the coffee 
when the powder is mixed into it are generally acceptable, although the 
taste and the mouthfeel of the product is typically well below average. 
Nutritionally, powdered non-dairy creamers have little or no cholesterol, 
although they contain fats (some with a fat content per serving in excess 
of "Half & Half") and varying caloric values, chemical additives and 
derived constituents. Too, by large these non-dairy powders contain sodium 
caseinate, a milk derivative. 
Liquid non-dairy creamers are somewhat more costly per serving than the 
powdered creamers and typically have a 45-90 day refrigerated or frozen 
shelf life. The liquid non-dairy creamers are typically more appealing in 
terms of taste and mouthfeel than the powder counterparts, although they 
still fall far short of the dairy creamers, and tend to have a higher fat 
content. Both the powder and the liquid non-dairy creamers contain 
non-natural additives. While liquid non-dairy creamers usually contain no 
cholesterol, they may contain at least the fat of "Half & Half" and up to 
45 calories per serving. The liquid non-dairy creamer product, therefore, 
appeals narrowly to people who are allergic to dairy products but prefer a 
creamier taste to the powders. While "Half & Half" is generally more 
expensive than the non-dairy creamers, it is an "all natural dairy 
product" which, in and of itself, has appeal to a large segment of the 
consumer market. 
In order to retain the sensory appeal of "Half & Half" and try to enhance 
its nutritional and health values, numerous creamers have been introduced 
into the marketplace, many of which are of interest because they enhance 
one or more of the properties of the creamers, such as ease of handling 
and (unrefrigerated) shelf stability. One important driving force behind 
the development of many of these creamers has been to simulate a low cost 
fluid dairy creamer which has little or no butterfat and is low in 
cholesterol. However, as suggested, regardless of their physical form, 
non-dairy coffee whiteners typically contain at least as much fat as "Half 
& Half," this fat being introduced through the same essential ingredient, 
namely hydrogenated vegetable fat or oils thereof. Therefore, 
notwithstanding that non-dairy coffee whiteners contain no cholesterol, 
their content of highly saturated fats presents the same sort of dietary 
dilemma as the high cholesterol levels of high butterfat creamers, such as 
"Half & Half." 
By way of a few specific examples, a low-fat dairy coffee whitener is 
disclosed in U.S. Pat. No. 4,689,245 which is made from decreamed milk 
ultrafiltration retentate. A whitening enhancement is provided in the form 
of riboflavin and beta carotene. The composition is described as usually 
being in powdered form, high in protein, low in fat. The aforementioned 
patent has as its primary objective to provide a low-fat dairy coffee 
whitener with qualities substantially equal to a non-dairy coffee creamer. 
The disclosed whitener is also intended to provide substantially the same 
coloring in coffee as the non-dairy creamers. While the product is low in 
fat, with 0.5% or less of fat in the dairy coffee whitener by weight, the 
very low fat levels would appear to decrease the mouthfeel of the popular 
dairy creamers, such as "Half & Half." None of the ingredients mentioned 
in the patent would appear to provide an adequate substitute for the 
levels in fat required to provide the desired mouth feel of the more 
popular creamers. 
U.S. Pat. No. 4,784,865 is for a low-fat coffee whitener. The patent 
discloses a substantially fat and cholesterol free, low calorie, fluid 
dairy coffee whitener which includes, as its major ingredient, low-fat 
milk having a butterfat content not exceeding 1.0% by weight and 
preferably less than about 0.4% by weight and non-fat dry milk solids. The 
product also includes an emulsifier. The objective of the product is to 
produce a coffee whitener that has the appearance, taste and mouth feel of 
conventional high butterfat containing dairy creamers. The creamer has 
total solid contents of 18-25% by weight and a calorie content of less 
than 10 calories per serving. With a total solid content of 18-25% by 
weight, the product contains the approximately 19% by weight of solids 
contained in "Half & Half." However, while the total solids content of 
18-25% by weight overlaps the levels in "Half & Half," the total butterfat 
is less than 1% by weight and, therefore, it does not appear that the 
patented product contains sufficient fat levels to provide the desired 
mouth feel or creaminess of the product. 
In U.S. Pat. No. 5,024,849 for a liquid coffee whitener, an aqueous 
emulsion system is disclosed which contains the essential ingredients fat 
or oil, water, carbohydrates, as the primary ingredients, and a protein 
hydrolysate to provide a stable emulsion. The hydrolysate provides an 
effective alternative, both functionally and organoleptically, for the use 
of sodium caseinate and buffering salts used in conventional liquid coffee 
whiteners. The liquid coffee whitener disclosed in this patent contains 
3-18% vegetable fat by weight, with a preferred level being at 6.8% by 
weight. The creamer or whitener disclosed is not an all dairy creamer and 
contains higher levels of fat than is required to provide the desired 
mouth feel and other organoleptic properties of "Half & Half" as well as 
other high end all natural dairy creamers or whiteners. 
SUMMARY OF THE INVENTION 
It is, therefore, a primary object of the present invention to provide a 
low-fat, low-cholesterol dairy creamer which maintains the organoleptic 
properties of "Half & Half" while providing an aesthetical pleasing fluid, 
dairy coffee whitener having the appearance, taste, body, mouth feel and 
whitening ability of high butterfat-containing dairy creamers yet which 
has a negligible saturated and total fat content, cholesterol content and 
low calories per serving as compared to either high butterfat or non-dairy 
creamers. The result is an effective coffee whitener, despite the absence 
of oils and fats, which is aesthetical pleasing, minimizes the risk of 
heart disease and is attractive to calorie conscious dieters. 
It is another object of the present invention to provide a low-fat, low 
cholesterol dairy creamer of the type aforementioned which can be 
optionally aseptically packaged to provide approximately one year shelf 
stability without refrigeration. 
It is still another object of the present invention to provide a low-fat, 
low cholesterol dairy creamer which is an all natural product, and does 
not require the use of synthetic preservatives or food constituents. 
It is yet another object of the present invention to provide a dairy 
creamer of the type under discussion which can be priced between the mid 
category liquid non-dairy creamers and high end "Half & Half" liquid dairy 
creamers and whose benefits will thus be easily available/obtainable to 
the coffee-drinking public. 
In order to achieve the above objects, as well as others which will become 
apparent hereafter, the coffee whitener product of the present invention 
consists essentially of skim milk having approximately 8.5% milk solids by 
weight and 1-2% butterfat by weight. Additional milk solids in an amount 
of 2-12% by weight are added to the skim milk. An all natural fat 
substitute is added in an amount of 0.3-5% by weight, so that the coffee 
whitener has total solids content in an amount of 11-28% by weight and 
total fat and fat mimetic content to exhibit the organoleptic properties 
of conventional dairy creamers while being lower substantially in total 
fat, saturated fat, and calorie content of and not exceeding the 
cholesterol content of conventional creamers.

DESCRIPTION OF THE PREFERRED EMBODIMENTS 
The present invention relates to a fluid, low butterfat containing coffee 
whitener dairy. product which resembles conventional high butterfat 
content coffee creamers in appearance, taste and mouth feel, but which has 
negligible fat content and a calorie content substantially reduced below 
that of conventional dairy or non-dairy coffee whiteners. As a result, the 
coffee whitener of the present invention is low in cholesterol and 
saturated fats. In addition, it is suitable for inclusion in the diet of 
persons for whom a reduced intake of fat or calories is necessary or 
desirable. 
In the presently preferred compositions of the coffee whitener, the skim 
milk has a butterfat content of 2% by weight (grams %), and the additional 
milk solids are provided in a range of 2-12% by weight, and preferably 6% 
by weight. The natural fat substitute is provided in the range of 0.3-5% 
by weight, and preferably 2% by weight. 
The specific fat substitute that is used is not critical, although the 
present invention contemplates the use primarily of a natural dairy fat 
substitute: an example of such is an all natural ingredient made from whey 
protein which is blended and prepared to make a creamy, rich product. Whey 
protein concentrate is available in liquid and in powder form, and sold 
under the trademark "SIMPLESSE 100".RTM., by the NutraSweet Company of 
Deerfield, Ill. 
Thus, skim milk with low butterfat content is the starting point to which a 
fat substitute, as aforementioned, is added. The purpose of reintroducing 
a fat substitute to the milk is to produce (physically) a formulation that 
simulates the fat content of a dairy, all natural creamer, such as "Half & 
Half." The fat in those creamers serves many functions, including 
structural stability, opacity, enhancers of the flavor, provides proper 
mouth coating and mouthfeel, the texture being perceived as creaminess, 
smoothness, thickness and viscosity. 
It will be appreciated that the aforementioned roles or functions of fat 
result, for the most part, from the shape of the particles by replicating 
the sizes and shapes of the fat particles, "SIMPLESSE 100" or other fat 
substitutes can be used along with other widely used food ingredients to 
create a fat replacement system that delivers its food excellent quality 
at extremely low fat levels. Thus, individual foods are perceived in 
accordance with the sizes of the particles and shapes. Particles smaller 
than 0.1 micron in size are generally perceived as watery, while particles 
larger than 3.0 microns are generally perceived as powdery or gritty. In 
contrast, particles in that range and size from 0.1 to 3.0 microns, such 
as those present in the contemplated fat substitutes are perceived by the 
tongue as creamy. "SIMPLESSE 100," being a protein derivative, has a 
unique form and shape. These countless particles, simulating fat micelles 
tend to roll easily over one another, delivering the texture and 
appearance of high fat foods. In other words, this class of fat 
substitutes is formed typically into tiny spheres which are so sized that 
the mouth cannot perceive them individually, rather, they roll over one 
another, creating a creamy texture--just like fat. 
Another possible natural fat substitute is produced by Quest International 
BioProducts Group of Sarasota, Fla. and sold as "ENRICH 301.".RTM. This 
substitute is a blend of cultured non-fat dry milk. The hydrocolloid 
resulting from the culturing process stabilizes and emulsifies the food 
products in which it is used while maintaining an all natural ingredient 
composition. When "ENRICH 301" is used, it may be used in amounts of 
1.5-2.5% by weight. This substitute has the additional advantage that it 
eliminates the need for gums and emulsifiers, thus providing an easy to 
read all natural ingredient declaration. This fat substitute provides a 
creamy texture and mouthfeel. It is formed of cultured dairy solids, 
including whey, citric acid, lactic acid starter culture, so that it is a 
dairy product, and is approved to be so labelled ("Cultured Grade `A` 
dairy solids"). 
Another example of an all natural fat substitute is a product sold under 
the brand "SLENDID".TM. fat replacer sold by Hercules Incorporated of 
Wilmington, Del. "SLENDID" fat replacer is pectin derived from citrus 
peel. Pectin is a hydrocolloid obtained by aqueous extraction of 
appropriate plant material such as citrus peel and apples. This fat 
substitute, representing a second class of fat substitutes, is a thickener 
and gelling agent and is designed to provide a uniform gel strength. The 
major performance characteristics of "SLENDID" fat replacer is that it can 
be used to replace the texture and mouthfeel of fat, providing a creamy, 
fatlike texture that is easily changed to suit the requirement of various 
types of products. It has a neutral taste and, therefore, provides an 
excellent base for delicate flavors. It can be used in many products that 
ordinarily contain emulsified fats. Being a natural ingredient, pectin is 
a carbohydrate that occurs naturally in all fruits and vegetables and, as 
indicated, pectin is derived from peels of citrus. When fat is emulsified, 
it is sheared into small particles. The size of the fat globules vary 
depending on the size of the food product and the processing conditions. 
When "SLENDID" is used to replace fat in a product, a gel made from 
"SLENDID" is sheared into small particles which have the physical and 
organoleptic, or sensory, characteristics of the fat globules in the 
emulsified fats. The sheared gel particles, which are prepared using 
similar processing conditions, would be of similar particle size range. In 
addition, the "SLENDID" gel particles are soft and deformable, the same 
way fat particles are. "SLENDID" fat replacer usually constitutes less 
than 5% of the final product and, in the instant application, it can 
constitute 1% or less. 
Experts seem to agree that there is, as of yet, no perfect fat substitute. 
That fact forces product developers to continue making tradeoffs in 
product quality. While "SIMPLESSE 100" is the presently preferred all 
natural fat substitute for this invention, the invention is not limited to 
this substitute, as suggested above. Also, the use of other classes of 
natural fat substitutes that may be developed in the future is 
contemplated, as long as they provide the necessary organoleptic 
properties of butterfat and the health and nutritional properties of the 
invention. For the purpose of this application, a natural fat substitute 
is defined as a protein, carbohydrate or fat or derivative or modification 
thereof with organoleptic but not all of the biochemical fat mimetic 
properties. 
While the fat substitutes, which include particle sizes of about 1-3 
microns in diameter provide body and viscosity, they also aid in the 
whitening properties of the final product, whitening being primarily the 
result of light reflected from the surface of the emulsified fat globules. 
However, with the generally low total fat levels in the liquid coffee 
whiteners in accordance with the present invention, it is contemplated 
that additional milk solids will be added to the skim milk based 
composition to lighten truly and to enhance greatly the whiteness of the 
creamer to a color which more closely simulates the color of coffee when 
"Half & Half" is added. Additional milk solids may be added in an amount 
of 2-12% by weight to the skim milk. A more preferred range is 6-9% by 
weight of additional milk solids, with a presently preferred 6% by weight 
being used. As with the natural fat substitutes, the specific additional 
milk solids used is not critical for the present invention. However, it is 
preferred that a natural and all dairy product be used for this purpose. 
One example of a suitable milk solid additive is a product sold under the 
brand "ECCO 901" sold by Erie Foods International, Inc. of Rochelle, Ill. 
This product consists of sweet dairy whey and calcium caseinate. It is a 
highly soluble milk protein which is more easily dispersed in water than 
standard blends. "ECCO 901" is subjected to low processing temperature 
resulting in a nutritional and nutritious product approximating the 
chemical and nutritional properties of non-fat dry milk. This product is 
creamy to white in color and has a bland flavor. Erie Foods also sells 
other non-fat milk replacers. One is "ECCO 930" which is a whey/sodium 
caseinate and "ECCO 948" which is another whey/calcium caseinate. However, 
"ECCO 901" provides good suspension qualities, better whitening than the 
sodium caseinates and it has been found through marketing and sensory 
analyses to provide less caseinate taste than the sodium caseinates. 
Emulsifiers may be incorporated to maintain the product suspension, 
particularly important if the product embodying the invention is to be 
packed for extended shelf life/shelf stability. Stabilizers, typically 
improve the colloidal solubility of the proteins used in the formulation 
and aid in controlling body and viscosity of the product. Emulsifiers that 
are used commonly with dairy products include the mono- and di-glycerides. 
However, other commonly-used commercially available dairy emulsifiers and 
stabilizers may also be used, either alone or in combination, and are the 
preferred embodiments of the invention. 
When the liquid coffee whitener in accordance with the present invention is 
packaged conventionally, in which case it should be used within 7 to 10 
days, stabilizers and emulsifiers may be omitted. However, when packed 
aseptically for long shelf stability approaching one year, stabilizers and 
emulsifiers should be used. 
One example of an emulsifier that can be used are polysaccharides 
0.025-0.060% by weight. In accordance with the presently preferred 
composition, a sub-class of these polysaccharides: the kappa (K) 
carrageenans are used in levels of 250 parts per million (ppm). A range of 
such emulsifiers is sold by FMC Corporation, Marine Colloids Division, of 
Philadelphia, Pa. Carrageenans are produced from different species of 
seaweeds and are linear polysaccharides. The properties of all these 
polysaccharides are that they are soluble in water, and kappa carrageenans 
when added to the product cause the formation of a strong, rigid gel: at 
certain locations on the surface of casein micelles there are very large 
concentrations of positive charges which react strongly with the negative 
charges of the carrageenans. This reaction increases the product 
"strength" about 10 times. One specific carrageenan produced by FMC: 
"SEAKEM 611".RTM. is useful in particular for emulsifying and stabilizing 
the dairy creamer and is suitable in general for UHT packages with a long 
shelf life at the suggested usage level of 0.025%-0.060% based on weight 
of the final product. The carrageenan emulsifiers can be used: to enhance 
"shelf life" in products exhibiting phase separation, such as oil and 
water, to provide a complex scaffolding for nutritional and organoleptic 
product balance and to prevent feathering, separation, settling and 
gelation. 
The use of carrageenans as well as guar gum in aseptically packaged milk is 
discussed, for example, in U.S. Pat. No. 4,851,243 for a calcium fortified 
aseptically packaged milk. The aforementioned patent discusses the use of 
the kappa carrageenans, its properties and, its activity as well as 
preferred ranges of percentages of the carrageenan gums used, including 
"SEAKEM 315." 
The all natural dairy creamer in accordance with the present invention can 
be conventionally processed and packaged, using well-known processes 
including pasteurization and homogenization. However, in accordance with a 
presently preferred method, the creamer or whitener in accordance with the 
present invention is to exposed to ultra-high temperature (UHT) with 
concomitant homogenization and thereupon packaged aseptically. Aseptic 
packaging systems have been developed and accepted by the U.S. Food and 
Drug Administration to provide packaging of sterile dairy products 
intended for long-term storage without refrigeration. The use of UHT 
produces a product that is free of spoilage organisms by heating the fluid 
dairy product to a temperature that is high enough to kill spore-forming 
organisms and produce a "commercially sterile" product. The application of 
UHT to food dairy products is discussed in U.S. Pat. No. 4,888,194 for 
shelf-stable aseptic dairy product and U.S. Pat. No. 4,980,182 for 
beverages containing a beverage base and milk protein. Typically, UHT 
treatment may be carried out, for example, at 265.degree. F.-300.degree. 
F. for from 2 to 30 seconds; either a direct or indirect (plate or 
tubular) heat exchange system may be used, the duration of treatment pends 
the particular process. 
When UHT skim-milk or other dairy products are treated to destroy 
contaminating bacteria and produce "commercial sterility," it is almost 
always packaged aseptically so as not to permit recontamination, and, in 
this manner, a sterile shelf stable product is prepared. The duration of 
shelf stability is related to the moisture and oxygen barriers of the 
packaging material with shelf lives of one year or more having been 
obtained already commercially. While both direct and indirect heating 
systems give products with similar shelf lives (and are, therefore, 
effective equally in their bacteriocidal action), it is claimed by some 
that the organoleptic properties of the products from direct UHT 
processing are superior. However, the entire area of flavor and 
manufacturing is so complex that it is difficult to make a quantitative 
judgment on the merits of these two systems, and in terms of this 
invention an indirect tubular system is preferred because of: uniformity 
of heat exchange, decreased product fouling and flexibility in 
homogenization. It is for the reasons mentioned above that when the 
product is intended for extended shelf life, it should be UHT processed 
and packaged aseptically. 
While plastic cups, bags, maxi and mini bags, glass and plastic bottles and 
heat-sealed "combi-cans" are all qualified for aseptic packaging, and any 
of the aforementioned may be used for packaging, the dairy creamer in 
accordance with the present invention, the most widely used container for 
the aseptically packaged product are the mini-plastics cups or cans which 
provide, as example, individual 3/8 fluid ounce (11.25 cc.) servings as 
used in the service food industry and, to a lesser extent, by consumers 
for home use. Such mini-containers or cans, as well as larger containers 
can be packaged aseptically by different existing equipment. The specific 
equipment that is used is not critical; however, such machinery in 
specific and the process in general must be government accepted. Within 
the United States, the Food and Drug Administration has accepted two such 
aseptic filling and sealing machines: the one manufactured by Hassia 
Verpackungsmaschinen GmbH of Hessen, Germany (Machine Model TAS 24/28) is 
preferred for this invention because of its use of super-heated steam for 
sterilization. It has been found that sterilization using super-heated 
steam with overpressure provides excellent sterilization and provides for 
commercial sterility with regard to fungi, yeasts, vegetative bacteria and 
sporulating bacteria. 
The all natural dairy creamer or whitener in accordance with the present 
invention may also be combined with any of a number of (preferably 
natural) flavors as vanilla nut, Irish cream, amaretto and cinnamon. Once 
such flavored product is packaged aseptically, it can be stored for 
extended periods of time without refrigeration before opening. With such 
flavored product, consumers need only brew their favorite regular coffees, 
choose a packet of the flavored creamer and pour it in instead of the 
usual non-dairy creamer, milk, or "Half & Half." The cost of flavoring the 
creamer compares very favorably with the normally more expensive flavored 
coffee beans or coffees mixed with flavoring materials. Therefore, 
consumers need only purchase and store their favorite regular coffee and 
select any of the numerous flavors that may be incorporated into the 
product of the invention. 
In summary, the all natural dairy creamer in accordance with the present 
invention is superior in terms of its sensory appeal, its price value and 
its health and nutritional benefits over non-existing creamers or 
whiteners. Preliminary preparations of samples in accordance with the 
present invention have been found to have a taste which is preferred over 
"Half & Half" and a mouthfeel which is smoother than "Half & Half": 100% 
preference (n=7) with professional beverage analysts and 87% preference 
(n=84) with the general public. The visual appeal of the lightened coffee 
is superior to that of whole milk. The product in accordance with the 
present invention can be priced comparably to non-dairy creamers and it 
would also be, therefore, approximately 70% of the cost of "Half & Half." 
However, if packed aseptically, the product would not require 
refrigeration and would have up to one year shelf stability. Of primary 
importance, however, the all natural dairy creamer or lightener in 
accordance with the present invention is an all dairy product which can be 
labelled as having no cholesterol, or fat per 3/8 fluid ounce (11.25 cc.) 
serving and contains only 4 calories. The product of the present invention 
has a shelf life similar to that of powders, although it is far more 
superior in its sensory appeal and nutrition. As noted, although it has 
superior organoleptic and nutritional properties, it is lower in cost than 
"Half & Half" and other high end coffee lighteners. Too, the invention is 
not limited to use as an adjunct to coffee but also is appropriate for use 
with other beverages such as tea. 
While the foregoing description of the detailed embodiments of the present 
invention have been set forth, it will be understood by those skilled in 
the art that considerable variations may be made in such detail without 
departing from the spirit of the invention.