POWDER-FORM FOAMING CREAMER

Abstract: Powder-form foaming creamer according to the invention contains vegetable fat such as palm, coconut or soya oil in the amount of about 10 to 40 % by weight, having melting point of 31 DEG C to 45 DEG C; dairy fat in the amount of about 0.06 to 0.1 % by weight; hydrocarbons in the form of maltodextrin having a DE value of 20 to 35 in the amount of about 30 to 60 % by weight, or a glucose syrup having a DE value of 30 to 50 in the amount of about 40 to 75 % by weight, or lactose in the amount of about 30 to 60 % by weight; whey-protein and casein, where the source of the above proteins is a dry skim milk having fat content below 0.6 % by weight and a WPNI value of 4.0 to 4.8, and the amount of powder should be of about 10 to 40 % by weight, preferably 12 to 17 % by weight; stabilizing salts in the form of dibasic potassium orthophosphate in the amount of about 0.5 to 3.0 % by weight, and natural hydro-colloids in the form of gelatine in the amount of about 0.1 to 1.0 % by weight.

Description: Powder-form, foamiiBg creasmer This invention provides a powder-form, foaming creamer, allowing after addition of hot water, for self- forming of creamy foam on the surface of the beverage. There are numerous, known powder- orm creamers providing foam on the surface of various hot; coffee and cocoa beverages, or soups. EP 154,192 discloses a process for preparing powdor- f rm composition for a beverage, which compos tion contains fat:, protein, lactose and other hydrocarbons, as well as 0.3 - 1.0 °> by weight of a stabilizing salt, such as phosphate or citrate, said salt providing stability against coaguJation. US 4,438,147 discloses a foaming powder-form creamer; for the preparation of this creamer a liquid mixture, compr sing water and solids, is used, said solids containing about 5% non-dairy fat, about 30?> water-soluble non-dairy carbohydrate and between 0% and 50% skim milk, as well as proteinaceous foam stabilizer, i.e. sodium caseinate. The mixture i blended with an inert gas and spray-dried. F.P 458,310 Bl discloses a foaming creamer in powder- form, which contains fat, lactose, alkali metal phosphate, dry solids of skim milk and caseinate as a foam stabili er. Λ foaming powder-form creamer according to F.uropean application 0579328 Al contains 5 - 40% by weight of fat, 30 - 0% by weight of carbohydrate, 1 - 10" by weight of ogg-albumon and 0 - 4% by weight of stabil izing salt., sai percentages being based on the sum of the amounts of these components. According l Br itish patent application (Jβ 2131669 edible product which can bo w i ped up to a mousse contains 10 to 80% by weight of fat, 0.15 to 10% by woiqhl of binder, 0.5 Lo 10" by woiqhl oi emulsifier and sugar or another natural or artif icial sweetener. Said sweetener contains flavours, egg-albumen and/or dairy components. All the known creamers give less uniform and more rapidly disappearing toa which is caused by the bursting of bubbles. It was also found that egg-albumen used Ln the know creamers adds strange flavour to the beverage after pouring in hot water; in the case of present invention that problem Ls absent. A powder-form, foaming creamer according to the invention contains vegetable fat such as palm, coconut or soya oil in the amount of about 10 to 40 % by weight, preferably 20 to 30 % by weight, having melting point of 31°C to 4 °C; dairy fat in the amount of about 0.06 to 0.1 % by weight; hydrocarbons in the form of maltodextrin having a DE value of 20 to 35 in the amount of about 30 to 60 % by weight, preferably having a DK value of more than 24 and in the amount of 45 to 60 % by weight, or a glucose syrup having a DE value of 30 to 50 i the amount of about 40 to 75 % by weight, or lactose in the amount of about 30 to 60 % by weight; whey-protei and casein, where the source of the above proteins is a dry skim milk having fat: content below 0.6 % by weight and α WPNΪ value of 4.0 to 4.8, and the amount of powder should be of about 1.0 to 40 % by weight, preferably 12 to 17 % by weight; stabilizing salts in the form of dibasic potassium orthophosphate in the amount of about 0.5 to 3.0 % by weight, preferably 1.5 to 2.5 % by weight; and natural hydro-colloids in the form of gelatine in the amount of about 0.1 to 1.0 % by weight, preferably 0.2 to 0.5 % by weight. A creamer according to the invention is obtained by dissolution of dry components in water having a temperature of 70°C. To this solution a vegetable fat having a temperature of 80°C is added, and next an aqueous solution of gelatine. The obtained creamer is pasteurized at 65°C to 85°C, then inert gas is introduced under low pressure. Concentrate and gas are homogenized under pressure of 8.0 to 10.0 MPa, then forced into a spraying device, and dried in the stream of warm air. Powder-form, foaming creamer according to the invention provides, after addition of hot water, a layer of delicate, creamy foam on the surface of beverage, said foam being uniform, stable and lasting in practically unchanged form for about 15 minutes. Application of gelatine as a foam stabilizer eliminates strange flavour after pouring in hot water which is present in th? case of application of egg-albumen. Examplc: The invention is Illustrated by the present example: 47.5 % by weight of maltodextrin having a DE value of 30, 20 % by weight: of skim milk and 2 % by weight of dibasic potassium orthophosphate were dissolved in water having a temperature of 70°C. To the obtained solution palm oil in the amount of 30 % by weight having a temperature of 80°C was adding, carefully stirring, and dissolved in water gelatine in the amount of 0.5 % by weight. Obtained concentrate was pasteurized at 85°C, then to the mixture having a temperature of 50°C an inert gas was introduced under low pressure. Concentrate with gas were homogenized under pressure of 10.0 MPa. Obtained concentrate containing 50 % of dry mass and 50 % of water was dried in the stream of hot air.

Claims: Pa ent Claims 1.Powder-form, foaming creamer containing fat, hydrocarbons, protein and stabilizing salts, characterized by containing natural hydro-colloids in the form of gelatine in the amount of about 0.1 to 1.0 % by weight. 2.Powder- orm, foaming creamer according to claim 1 characteri ed by containing natural hydro-colloids in the form or gelatine in the amount of 0.2 to 0.5 % by weight. 3.Powder-lor , Loaming creamer according to claim 1 characterized by that natural hydro-colloids in the form of gelatine are introduced in the form of aqueous solution, previous to the process of pasteuri ation and homogenization of the creamer.

Inventors: STUGLIK ZDZISDAW, STUGLIK, ZDZISDAW
Applicants: MASPEX SPOCKA Z O O, STUGLIK ZDZISDAW, MASPEX - SPOCKA Z O.O., STUGLIK, ZDZISDAW
Application year: 1997
Main classification: A23L1
IPC codes: A23C11, A23L1