Patent Description:
Creamers can be in liquid or powder forms and are widely used as whitening agents, also as the texture/mouthfeel modifier with hot and cold beverages, e.g., coffee, cocoa, tea, etc. They are commonly used in place of milk and/or dairy cream. Creamers may come in a variety of different flavors and provide a whitening effect, mouthfeel, body, and a smoother texture.

More and more consumers are concerned by the synthetic or artificial additives in food products. Thus, there is a demand for commercially available natural creamers. Usually creamers contain stabilizers such as carrageenan, cellulose gums, cellulose gels, emulsifiers, or buffers or whitening agents that are all not perceived as natural by the consumers. These perceived artificial and unhealthy food ingredients, however, are typically needed to guarantee the physical stability of the creamer over the shelf life of the product and after pouring into coffee. In addition they are needed to achieve the desired whitening and texture/mouthfeel effect in the coffee. In the absence of these ingredients, the coffee creamers are much less stable over time and show less whitening and adverse sensorial effects. In addition, without the presence of synthetic or artificial additives, severe physical destabilization of the creamers and loss of functionality can occur in the finished beverages.

Currently, "pseudo natural creamers" do exist, which are dairy, non-dairy or plant based and contain one or more of the following: hydrocolloids as stabilizers/thickeners, emulsifiers, buffer salts, such as dipotassium phosphate, and sometime artificial flavors. Although touted as being natural, these pseudo natural creamers are not completely natural.

Most dairy, non-dairy and plant based creamers experience physical separation in low pH and high mineral content beverages. The physical separation is often referred to as flocculation, curdling, clumping, aggregation or sedimentation. This phenomenon is related first to the discharge of emulsion droplets then the aggregation of the droplets. The emulsion should be stable and free of aggregates or clumps during its shelf life. It should also provide good sensorial properties without any physical instability when added to beverages. <CIT> discloses a liquid creamer comprising sucrose, sodium bicarbonate, high acyl gellan, acacia Senegal gum, sea salt and natural flavors. <CIT> discloses non-dairy creamers comprising vegetable fat, caseinate (protein), emulsifiers and buffers such as sodium citrate and <CIT> discloses a non-dairy creamer comprising palm kernel oil, caseinate and Na citrate. Meanwhile, <CIT> discloses that clean label (natural) sodium citrate may be produced by reacting sodium bicarbonate with lemon juice concentrate.

The invention relates to a process for manufacturing a liquid creamer free of artificial additives, said artificial additives being anti-foaming agents, surfactants, added emulsifiers, buffers and whitening agents. More specifically the process according to the invention comprises the steps of: (i) preparing a premix solution comprising baking soda and water; (ii) addition of lemon juice concentrate, to the premix solution at a high agitation to release carbon dioxide and result in a natural chelating solution; wherein the lemon juice concentrate contains <NUM>-<NUM>% total solids in which <NUM>-<NUM>% citric acid and <NUM>-<NUM>% malic acid are comprised as a percentage of the total concentrate; (iii) low shear mixing of the natural chelating solution in the presence of plant protein, plant oil and sugar to achieve a complete hydration of dry ingredients and optionally add flavor; (iv) homogenization at conditions configured to obtain an emulsion particle size ranging from <NUM> to <NUM> with a d50 < <NUM> and a d90 < <NUM>, wherein the total baking soda added is <NUM> to <NUM>% of the creamer at a ratio of baking soda : lemon juice (total solid basis) between <NUM>:<NUM> to <NUM>:<NUM>, and the creamer comprises a gum selected from the group consisting of gellan gum, guar gum and combinations of these, wherein the plant oil ranges between <NUM>% and <NUM>% by mass, the sugar: proteins mass ratio of the creamer ranges from <NUM>:<NUM> to <NUM>:<NUM> and the ratio of proteins: fat is more than <NUM>:<NUM>.

Any embodiment which is not labelled as being according to "the invention" does not fall under the scope of the appended claims and is to be considered merely as example suitable for understanding the invention.

In one aspect the present disclosure, not according to the present invention, relates to a process for manufacturing a creamer free of artificial additives,
the creamer comprising plant oil, and proteins, further characterized in that the creamer comprises baking soda and citrus fruit juice concentrate, wherein the citrus fruit juice concentrate comprises citric acid and malic acid.

The present disclosure relates to creamers for food products and methods of making the creamers. The creamers can be stored at refrigerated temperatures and be stable for extended periods of time (up to <NUM> months). The creamers have high whitening capacity and a pleasant mouthfeel while masking the bitterness and astringency of a beverage.

An advantage of the present disclosure is to provide a natural creamer having a high whitening capacity, good sensory properties and physical stability during storage without using artificial ingredients.

Another advantage of the present disclosure is to provide a natural creamer that does not include any artificial or synthetic ingredients.

This invention is to solve the curdling or separation issues for beverages. For instance when creamer is added to a brewed coffee, a curdling or separation may be obtained due to the interactions of emulsion with minerals such as, calcium, magnesium from brew water and/or acids from coffee. The current invention is to solve this curdling with all natural ingredients without modifying the creamer physical appearance and quality.

In an aspect, the present disclosure, not according to the invention, relates to a process for manufacturing a creamer of the invention, comprising the steps of:.

Further disclosed is a process for manufacturing a liquid creamer not according to invention, comprising the steps of:.

In an embodiment of the process the emulsion particle size may peak at around <NUM>, for example between <NUM> and <NUM>.

In an embodiment of the process the proteins are plant proteins, for example in the form of a plant protein powder.

The particle size d50 and d90 are used in the conventional sense for particle size distributions by volume. The d50 is the size in microns that splits the volume distribution with half above and half below this diameter. The d90 is the size in microns of the measured particle size distribution wherein <NUM>% of the particles by volume lie below this diameter. The particle size distribution may be measured by laser light scattering, microscopy or microscopy combined with image analysis. For example, the particle size distribution may be measured by laser light scattering.

In an embodiment of the process the UHT treatment is performed at between <NUM> and <NUM> for between <NUM> and <NUM> seconds. The UHT treatment may be at a minimum <NUM> for about <NUM> seconds. The UHT treatment may be <NUM> for <NUM> seconds.

The premix solution according to the process of the invention may be prepared at a temperature range from about <NUM> to <NUM>. For example the premix solution may be prepared at between <NUM> and <NUM>.

Yet another advantage of the present disclosure is to provide a long-term, stable creamer (for example a liquid creamer) having excellent whitening effect that is stable for at least <NUM> months at a temperature of about <NUM> - <NUM>. In an embodiment the aseptic filling is done at <NUM> - <NUM>.

Yet another advantage of the present disclosure is to provide a long-term, stable creamer (for example a liquid creamer) having excellent homogeneity. That is without any phase separation, clogs, clumps or gelling.

Another advantage of the present disclosure is to provide a liquid creamer that has a good mouthfeel, body, smooth texture, and a good flavor without off-notes.

Also disclosed, but not according to the invention, is a process for manufacturing a powdered creamer of the invention, comprising the steps of:.

Additional features and advantages are described herein, and will be apparent from, the following Detailed Description and the figures.

The present invention relates to a process for manufacturing a creamer free of artificial additives, the creamer comprising plant oil, plant proteins, sugar, a gum selected from the group consisting of gellan gum, guar gum and combinations and optionally flavors further characterized in that the creamer comprises baking soda and lemon juice concentrate as citrus fruit juice concentrate, wherein the lemon juice concentrate contains <NUM>-<NUM>% total solids in which <NUM>-<NUM>% citric acid and <NUM>-<NUM>% malic acid are comprised as a percentage of the total concentrate. The total amount of baking soda added is <NUM> to <NUM>% of the creamer. The ratio of baking soda to lemon juice (total solid basis) according to the invention is between <NUM> to <NUM> on a dry weight basis, for example between <NUM> to <NUM>, for further example between <NUM> to <NUM>.

The creamer manufacturable by the present invention is a liquid creamer.

The term "citrus fruit juice concentrate" comprises lemon juice, grape fruit, orange, berries, lime and combinations thereof. The term also includes clarified form. In an embodiment the "citrus fruit juice concentrate" is concentrated juice from lemon, and grape fruit, orange, lime and combinations of these which are described for illustration purposes only. According to the invention the citrus fruit concentrate is concentrated juice from lemon.

In one embodiment, the present disclosure relates to use of combination of citric acid and malic acid and baking soda as chelating agent in a creamer. The chelating agent is formed in-situ by mixing natural baking soda with natural citrus juice such a way that when these components are added to creamer, the creamer does not curdle or flocculate in coffee (for instance <NUM>% Arabica) brewed with water hardness up to <NUM> ppm.

In an embodiment the baking soda is naturally extracted sodium bicarbonate for example the material known as natural baking soda.

According to the invention the amount of plant oil ranges between <NUM>% and <NUM>% by mass, the sugar: proteins mass ratio of the creamer ranges from <NUM>:<NUM> to <NUM>:<NUM> and the ratio of proteins: fat is more than <NUM>:<NUM>, for example between <NUM>:<NUM> and <NUM>:<NUM>, for further example between <NUM>:<NUM> and <NUM>:<NUM>.

In an embodiment the Lumisizer instability index is less than <NUM>. For a powdered creamer it is understood that the creamer is reconstituted with water for this measurement.

In one embodiment of the invention the creamer pH is greater than <NUM>.

The creamer of the present invention comprises added sugar. In a further embodiment, the creamer of is free from added sugar.

The obtained emulsion of the process according to the invention has a particle size ranging from <NUM> to <NUM> (micrometers) with a d50 <<NUM> and d90<<NUM>. According to the invention the creamer of the present invention is free of additives comprising emulsifiers, buffers, additional whitening agents, anti-foaming agents, surfactants or any other artificial ingredients.

The creamer of the invention is free from low molecular mass emulsifiers. In the context of the present invention the term low molecular mass emulsifiers refers to emulsifiers with a molecular mass below <NUM> Dalton. Low molecular mass emulsifiers include, but are not limited to, monoacylglycerols, diacylglycerols, diacetylated tartaric acid esters of monoglycerides, acetylated monoglycerides, sorbitan trioleate, glycerol dioleate, sorbitan tristearate, propyleneglycol monostearate, glycerol monooleate and monostearate, sorbitan monooleate, propylene glycol monolaurate, sorbitan monostearate, sodium stearoyl lactylate, calcium stearoyl lactylate, glycerol sorbitan monopalmitate, succinic acid esters of monoglycerides and diglycerides, lactic acid esters of monoglycerides and diglycerides, lysophospholipids, phospholipids, galactolipids, and sucrose esters of fatty acids.

In one embodiment a creamer is free from added monoacylglycerols, diacylglycerols, diacetylated tartaric acid esters of monoglycerides, acetylated monoglycerides, sorbitan trioleate, glycerol dioleate, sorbitan tristearate, propyleneglycol monostearate, glycerol monooleate and monostearate, sorbitan monooleate, propylene glycol monolaurate, sorbitan monostearate, sodium stearoyl lactylate, calcium stearoyl lactylate, glycerol sorbitan monopalmitate, succinic acid esters of monoglycerides and diglycerides, lactic acid esters of monoglycerides and diglycerides, lysophospholipids, phospholipids, galactolipids, and sucrose esters of fatty acids. For example it may be free from added monoacylglycerols, diacylglycerols, diacetylated tartaric acid esters of monoglycerides, acetylated monoglycerides, sorbitan trioleate, glycerol dioleate, sorbitan tristearate, propyleneglycol monostearate, glycerol monooleate and monostearate, sorbitan monooleate, propylene glycol monolaurate, sorbitan monostearate, sodium stearoyl lactylate, calcium stearoyl lactylate, glycerol sorbitan monopalmitate, succinic acid esters of monoglycerides and diglycerides, lactic acid esters of monoglycerides and diglycerides, lysophospholipids, and sucrose esters of fatty acids.

The creamer of the invention is also free from buffers added as such, for example it may be free from buffer salts and acids added as such, for example phosphates such as monophosphates and diphosphates.

The creamer of the invention is additionally free from solid particulate whitening agents, for example titanium dioxide.

The creamer of the invention is furthermore free from anti-foaming agents added as such.

The creamer of the invention is free from surfacants as well, for example synthetic surfactants, for further example synthetic surfactants added as such.

The creamer may be free from dairy milk fat and dairy milk proteins. For example, the creamer may be dairy-free.

In an embodiment, the proteins are plant proteins selected from the group consisting of pea protein, potato protein, pumpkin protein, lentil protein, almond protein, rice protein, peanut protein, quinoa protein, coconut protein, oat protein and combinations of these. The proteins may be plant proteins comprised within or consisting of an ingredient selected from the group consisting of liquid pea extract, pea juice, pea protein isolates, pea powder, potato protein isolates, pumpkin seed protein isolates, almond proteins, lentil protein isolates, rice proteins isolates, peanut protein isolates, quinoa protein isolates and combinations thereof. The proteins according to the invention are plant proteins. In an embodiment of the invention the plant proteins are selected from pea protein, potato protein, pumpkin protein, almond protein, lentil protein, rice protein, peanut protein, quinoa protein, oat protein, coconut protein and combinations of these.

The creamer may include combinations of milk (skim or whole, raw or pasteurized, almond, cashew, flax, coconut or any plant based milk), heavy cream, sugar (as well as natural sweeteners), protein (dairy proteins/caseinates, pea protein (liquid pea extract, pea juice, pea protein isolates, pea powder or combinations thereof), rice protein, oat protein, potato protein, almond proteins, lentil protein isolates, peanut protein isolate, quinoa protein isolates, coconut proteins or a combination thereof), oil from plants (coconut oil, coconut cream, flax oil, almond oil, cashew cream, cashew paste, and other nut oil and paste or combination of all), and natural flavors. The creamer may comprise pea protein for example yellow pea protein. The fat, protein and sugar in the creamer can all come from natural sources. The creamer possesses a stability without developing unfavorable phenomena such as aggregation, separation, gelling, clogging, clumping, or feathering. Moreover after addition to a hot beverage such as coffee or tea, no physical separation, such as aggregation, separation or curdling will occur.

In an embodiment the creamer comprises almond paste and coconut oil.

In an embodiment the creamer comprises coconut cream and coconut oil.

In an embodiment the creamer comprises almond paste, coconut cream and coconut oil.

In an embodiment the creamer comprises oat flour and coconut oil.

According to the invention the creamer comprises a gum selected from the group consisting of gellan gum (for example high acyl gellan gum), guar gum and combinations of these.

In an embodiment the added sugar is from a sugar source selected from the group consisting of beets, canes, condensed milk, honey, molasses, agave syrup, maple syrup, malt, corn, tapioca, potato and combinations thereof. For example the added sugar may be in the form of an ingredient selected from the group consisting of beet sugar, cane sugar, condensed milk, honey, molasses, agave syrup, maple syrup, malt and combinations thereof.

In an embodiment of the invention the plant oil is a fat source selected from the group consisting of coconut oil, coconut cream, almond oil, almond butter, almond paste, cashew oil, cashew butter, cashew paste and combinations thereof. In the context of the present invention, the term fat refers to triglycerides. Fats are the chief component of animal adipose tissue and many plant seeds. Fats which are generally encountered in their liquid form are commonly referred to as oils. In the present invention the terms oils and fats are interchangeable.

In an embodiment of the invention the creamer further comprises flavors.

In an embodiment of the invention the creamer comprises natural sweeteners selected from the group consisting of Lou Han Gou (monk fruit) extract, stevia, rebaudiosides, and combinations thereof.

The creamers according to the present invention contain lemon juice concentrate, which may be supplied by Citromax S. L (Tucumán, Argentina)), containing <NUM>~<NUM>% total solid in which comprise <NUM>~<NUM>% citric acid and <NUM>~<NUM>% malic acid as a percentage of the total concentrate.

The creamers in embodiments of the present disclosure contain Natural baking soda, natural soda ash, Nahcolite, Natron, Natrite, Trona, Lye or other natural alkaline agent.

According to the invention the creamers contain baking soda.

The proteins are functionalized as natural emulsifiers to form oil emulsion droplets without any low molecular mass emulsifiers, such as e.g., lecithin, monoglycerides, succinic acid esters of monoglycerides, diacetyl tartaric acid esters of monoglycerides, etc. The particle size for the oil emulsion stabilized with the above natural emulsifiers , e.g. dairy and plant protein, can ranged from <NUM> micron meter to <NUM> micron meter with the most concentration at <NUM> micron meter. In any embodiments of the creamer of the present disclosure, the amount of protein present in the creamer can range between about <NUM>% and about <NUM>% by mass. More specifically, the protein can be about <NUM>%, <NUM>%, <NUM>%, <NUM>%, <NUM>%, <NUM>%, <NUM>%, <NUM>%, <NUM>%, <NUM>%, by mass and the like. It should be appreciated that any two amounts of the protein recited herein can further represent end points in a preferred range of the protein. For example, the amounts of <NUM>% and <NUM>% by mass can represent the individual amounts of the protein in the creamer as well as a preferred range of the protein in the creamer ranging between about <NUM>% and about <NUM>% by mass.

The plant based creamers in embodiments of the present disclosure contain some larger particles with size ranged from <NUM> microns to <NUM> microns. These particles are the signature particles from the plant base ingredient, such as coconut, almonds and other nuts that are rich in insoluble fibers.

The creamers in embodiments of the present disclosure demonstrate an in-situ chemical reaction where acids (e.g. citric, malic) from natural juice (e.g. lemon) react with natural alkaline (e.g. baking soda). The resulting citric and/or malic salts are used in-situ to chelate the minerals from water hardness, such as calcium and magnesium to prevent the curdling in coffee beverage. The capacity of mineral chelation is based on the total amount of citric and/or malic salts in creamer (<FIG>&<NUM>).

With the total hardness of <NUM> ppm in beverage, e.g. coffee, the ratio of baking soda : lemon juice (total solid basis) according to the invention is between <NUM> to <NUM>, preferred <NUM> to <NUM>, more preferred <NUM> to <NUM>. The total lemon juice (solid basis) added is preferred <NUM> to <NUM>%, more preferred <NUM> to <NUM>%, and most preferred <NUM> to <NUM>%. According to the invention the total baking soda added is <NUM> to <NUM>%, preferred, <NUM> to <NUM>% and more preferred <NUM> to <NUM>%. The lemon juice or other fruit juices are functioned as a mineral chelator to avoid emulsion aggregation or curdling by interaction with minerals (e.g. calcium, magnesium) (<FIG>).

The creamers in embodiments of the present disclosure demonstrate a pH ranged from <NUM>. <NUM> to <NUM>. A preferred pH of <NUM> to <NUM>, more preferred <NUM> to <NUM>, and even more preferred <NUM> to <NUM> is needed to neutralize the acids from coffee (e.g. a medium roasted <NUM>% Columbian Arabic coffee) or other beverages. It is known that acidity causes emulsion to coalescence or aggregate or curdling. pH of creamer also impacts on the creamer physical stability and shelf-life. For the creamer with the most preferred pH ranged from <NUM> to <NUM>, it was most stable; while creamer shows a physical instability during its shelf life when pH is below than <NUM> as indicated by lumisizer data.

As used herein, the term "stable" means remaining in a state or condition having no phase separation (e.g., creaming, sedimentation, and / or age gelation) or spoilage or bitterness (e.g., due to storage) for an extended period of time up to <NUM> months at refrigerated conditions (e.g., about <NUM>~<NUM>). Moreover, Lumisizer instability index is less than <NUM> (<FIG>).

The Lumisizer (LUM, Germany) Model <NUM> was used to evaluate the stability against creaming. Lumisizer (LUM, Germany), is an instrument using light scattering detection under sample centrifugation. It is especially designed to assess different separation phenomena based on oil droplet creaming or particle sedimentation occurring in oil-in-water emulsions and dispersions. In the Lumisizer, the so-called STEP technology (Step and Time resolved Extinction Profiles) is used. The samples were measured without dilution and centrifugal forces were exerted up to <NUM> hours at <NUM> and <NUM> force. The transmission profiles of samples were taken every <NUM> sec.

From the raw transmission profiles, the integral of transmission over time is calculated and its slope (named an Instability Index) was used as a quantitative measure for emulsion instability against creaming. Separation graphs shows movements of the interface between the dispersed phase, i.e. the movement of emulsion layers, and the clear phase, as a function of time.

The difference in separation rates (Instability Index) between the samples allowed to assess relative stability of emulsions against creaming. The integral transmission (T) was plotted as a function of time (t), and the slope (ΔT/Δt) was calculated. A higher slope (Instability Index) indicates a faster separation and thus a less stable product.

In a general embodiment, the present disclosure provides a creamer free of artificial or chemical additives. The creamers in embodiments of the present disclosure that are all natural ingredients and differ from conventional creamers that contain additives such as anti-foaming agents, surfactants, added emulsifiers (e.g., lecithin, monoglycerides, succinic acid esters of monoglycerides, diacetyl tartaric acid esters of monoglycerides, etc.), buffers(e.g., monophosphates, diphosphates, , etc.) and whitening agents (e.g., titanium dioxide, etc.) that are usually used to achieve the desired shelf-life stability and performance (e.g., whitening properties) of dairy, non-dairy based or plant based creamers. Although the creamers in embodiments of the present disclosure do not contain any artificial additives (e.g. stabilizers), the creamers are able to exhibit similar or superior texture, sensorial properties and stability or whitening power than respective conventional creamers containing artificial additives.

In any embodiments of the creamer of the present disclosure, the sugar (e.g., sucrose, monosaccharides, disaccharides, trisaccharides, polysaccharides, etc.) can be from any suitable natural sugar source. Non-limiting examples of the sugar source include beets, canes, honey, molasses, agave syrup, maple syrup, malt, com, tapioca, potato, sugar cane juice, yacon syrup or a combination thereof. Non-limiting examples of the natural sweeteners source include Lou Han Gou (monk fruit) extract, stevia, rebaudiosides, etc. In any embodiments of the creamer of the present disclosure comprising added sugar, the amount of added sugar in the creamer can range between about <NUM>% and about <NUM>% by mass. More specifically, the sugar can be about <NUM>%, <NUM>%, <NUM>%, <NUM>%, <NUM>%, <NUM>%, <NUM>%, <NUM>%, <NUM>%, <NUM>%, <NUM>%, <NUM>%, <NUM>%, <NUM>%, <NUM>%, <NUM>%, <NUM>%, <NUM>%, <NUM>%, by mass and the like. It should be appreciated that any two amounts of the sugar recited herein can further represent end points in a preferred range of the sugar. For example, the amounts of <NUM>% and <NUM>% by mass can represent the individual amounts of the sugar in the creamer as well as a preferred range of the sugar in the creamer ranging between about <NUM>% and about <NUM>% by mass. As used herein, the term 'mass' can also be considered equivalent to "weight" where appropriate.

In any embodiments of the creamer of the present disclosure, the fat (e.g., oil) can be from a fat source including at least one of heavy cream, coconut milk, coconut cream, coconut butter, almond butter, almond oil, pumpkin seed oil, Palm oil, all nut butter, all nut pastes, etc. In any embodiments of the creamer of the present disclosure, the amount of fat in the product can range between about <NUM>% and about <NUM>% by mass. More specifically, the fat can be about <NUM>%, <NUM>%, <NUM>%, <NUM>%, <NUM>%, <NUM>%, <NUM>%, , by mass and the like. It should be appreciated that any two amounts of the fat recited herein can further represent end points in a preferred range of the fat. For example, the amounts of <NUM>% and <NUM>% by mass can represent the individual amounts of the fat in the creamer as well as a preferred range of the fat in the creamer ranging between about <NUM>% and about <NUM>% by mass, for example between <NUM>% and <NUM>%. According to the invention the plant oil ranges between <NUM>% and <NUM>% by mass and the protein to fat ratio is more than <NUM>:<NUM>.

According to the invention the sugar: proteins mass ratio of the creamer ranges
from <NUM>:<NUM> to <NUM>:<NUM>. It should be appreciated that any two amounts of the sugar: protein mass ratio recited herein can further represent end points in a preferred range of the sugar: protein mass ratio. For example, the amounts of <NUM>:<NUM> and <NUM>:<NUM> can represent the individual sugar: protein mass ratios in the creamer as well as a preferred range of the sugar: protein mass ratio in the creamer ranging between about <NUM>:<NUM> and about <NUM>:<NUM>.

The creamers in embodiments of the present disclosure can further include any other suitable ingredients such as natural flavors, natural sweeteners and/or natural colorants. Flavors can be, for example, chocolate, cocoa, hazelnut, caramel, vanilla, etc. Sweeteners can be, for example, stevia extract, Luo Han Guo extract, etc. Usage level of the flavors, sweeteners and colorants will vary greatly and will depend on such factors as the level and type of flavors, sweeteners and colors used and cost considerations.

The creamer alternative embodiments of the present disclosure can be stored at refrigerated temperatures not causing unfavorable phenomena such as aggregation, separation, gelling, clogging or clumping in itself or in the finished beverages when the creamer is added to coffee/tea.

The creamers in alternative embodiments of the present disclosure can be easily dispersible in coffee and stable in hot and cold acidic environments without one or more of the following problems: feathering, breaking emulsion, de-oiling, flocculation and sedimentation. When added to coffee, tea, cocoa or other liquid products, the creamers can provide a high whitening capacity, a good mouthfeel, full body, smooth texture, and also a good flavor with no off-flavor notes that could be developed during storage time. The creamers can be used with other various food products such as cereals, as cream for berries, creamers for soups or in many cooking applications.

As an example of the method according to an embodiment of the present disclosure, a creamer can be prepared by mixing proteins, natural oil and sugar. This creamer mixture can be exposed to a temperature ranges from about <NUM> to about <NUM> for a suitable time (e.g., about <NUM>, <NUM>, <NUM>, <NUM>, <NUM>, <NUM>, <NUM>, <NUM>, <NUM> or more minutes). The creamer mixture can then be sterilized by steam injection or infusion, for example, at minimum of about <NUM> for about <NUM> seconds or any other suitable heat treatment.

In any embodiments of the methods described herein, during processing and production of the creamer, the mixing of any components of the creamers such as proteins, fat/coconut cream and coconut oil, lemon juice, baking soda, sugar(s), flavor(s), etc., in liquid can be done under agitation, with or followed by heat treatment, homogenization, cooling and filling aseptic containers under aseptic conditions. Aseptic heat treatment may use direct or indirect ultra-high temperature ("UHT") steam injection or steam infusion processes. UHT processes are known in the art. Examples of UHT processes include UHT sterilization and UHT pasteurization.

Direct heat treatment can be performed by injecting steam in the mix. In this case, it may be necessary to remove excess water, by flashing. Indirect heat treatment can be performed with a heat transfer interface in contact with the mix. The homogenization could be performed before and/or after the heat treatment. It may be interesting to perform homogenization before heat treatment in order to improve heat transfers in the mix, and thus achieve an improved heat treatment. In an embodiment according to the invention the homogenisation is performed after heat treatment, such heat treatment being direct or indirect ultra-high temperature steam injection or steam infusion processes. Performing a homogenization after heat treatment usually ensures that the oil droplets in the emulsion have the desired dimension. Aseptic filling is described in various publications, such as articles by <NPL>), by <NPL>) or in <CIT> to Taggart, which are incorporated herein by reference. In an embodiment of the invention the heat-treated and then homogenized creamer is filled into aseptic containers under aseptic conditions.

The creamer may comprise lemon juice concentrate having a ratio of citric acid and malic acid ranged from <NUM>:<NUM> to <NUM>:<NUM>.

By way of example and not limitation, the following examples are illustrative of various embodiments of the present disclosure.

Liquid creamers were produced as below. The process is demonstrated by process diagram (<FIG>).

A dry blend of sugar, sodium bicarbonate, high acyl gellan gum, guar gum, yellow pea protein, sea salt, natural flavors was prepared by mixing together <NUM>,<NUM> of sucrose with <NUM> of sodium bicarbonate, <NUM> of high acyl gellan, <NUM> of guar gum, <NUM> of pea protein, <NUM> of sea salt, <NUM> of natural flavors. The dry blend was added into <NUM> of hot water (~ <NUM>) under high agitation.

Next, and after <NUM> minutes of mixing under continuous high agitation, <NUM> of almond paste were added into the tank under high agitation for <NUM> minutes.

Next, and after <NUM> minutes of mixing under continuous high agitation, <NUM> of coconut oil were added into the tank under high agitation for <NUM> minutes. Additional water was added to adjust the total amount to <NUM>.

The liquid creamer was pre-homogenized at <NUM>/<NUM>, pre-heated, UHT treated for <NUM> sec at <NUM>, homogenized at <NUM>/<NUM> bar and cooled. The liquid creamer was aseptically filled into bottles. The resultant liquid creamer can be aseptically filled in any aseptic containers such as, for example, jars, jugs or pouches. The liquid creamer was stored <NUM> month at <NUM>.

The physico-chemical stability and sensory of creamer and coffee beverages with added liquid creamer were judged by trained panelists. No phase separation (creaming, de-oiling, marbling, etc), gelation, and practically no viscosity changes were found during the storage.

It was surprisingly found that the liquid creamer has good appearance, mouth-feel, smooth texture and a good flavor without "off" taste. In addition, the creamer showed high whitening capacity when added to a coffee.

It was surprisingly found that the liquid creamer curdled or flocculated when added in <NUM>% Arabica coffee (e.g. <NUM>% medium roast Colombian) brewed with water with hardness higher <NUM> ppm as shown in <FIG>.

A liquid creamer was prepared as in Example <NUM> but using <NUM> of baking soda and <NUM> of lemon juice concentrate <NUM> GPL. Prior to the dispersion of the dry blend as cited in Example <NUM>, the baking soda was added into <NUM> of hot water (~ <NUM>) under high agitation for <NUM> minutes and then the lemon juice concentrate <NUM> GPL was added and mixed for <NUM> minutes. The process is demonstrated by process diagram (<FIG>). The physico-chemical stability and sensory of creamer and coffee beverages with added liquid creamer were judged by trained panelists. No phase separation (creaming, de-oiling, marbling, etc), gelation, and practically no viscosity changes were found during the storage. It was surprisingly found that the liquid creamer did not curdle or flocculate when added in <NUM>% Arabica coffee (e.g. <NUM>% medium roast Colombian) brewed with water with hardness higher <NUM> ppm as shown in <FIG>.

A dry blend of sugar, sodium bicarbonate, high acyl gellan gum, and yellow pea protein, was prepared by mixing together <NUM>,<NUM> of sucrose with <NUM> of sodium bicarbonate, <NUM> of high acyl gellan, and <NUM> of pea protein. The dry blend was added into <NUM> of hot water (~ <NUM>) under high agitation.

Next, and after <NUM> minutes of mixing under continuous high agitation, <NUM> of coconut (in form of cream) were added into the tank under high agitation. After <NUM> minutes, <NUM> of coconut oil were added and mixed for <NUM> minutes. Additional water was added to adjust the total amount to <NUM>.

The liquid creamer was pre-homogenized at <NUM>/<NUM>, pre-heated, UHT treated for <NUM> sec at <NUM>, homogenized at <NUM>/<NUM> bar and cooled. The liquid creamer was aseptically filled into bottles. The resultant liquid creamer can be aseptically filled in any aseptic containers such as, for example, jars, jugs, or pouches. The liquid creamer was stored <NUM> months at <NUM>.

The physic-chemical stability and sensory of creamer and coffee beverages with added liquid creamer were judged by trained panellists. No phase separation (creaming, de-oiling, marbling, etc.), gelation, and practically no viscosity changes were found during the storage.

It was surprisingly found that the liquid creamer has good appearance, mouth-feel, smooth texture and a good flavour without "off" taste. In addition, the creamer showed high whitening capacity when added to a coffee.

A liquid creamer was prepared as in Example <NUM> but using <NUM> of baking soda, <NUM> of lemon juice concentrate <NUM> GPL. Prior to the dispersion of the dry blend as cited in Example <NUM>, the baking soda was added into <NUM> of hot water (~ <NUM>) under high agitation for <NUM> minutes and then the lemon juice concentrate <NUM> GPL was added and mixed for <NUM> minutes. The process is demonstrated by process diagram (<FIG>). The physico-chemical stability and sensory of creamer and coffee beverages with added liquid creamer were judged by trained panelists. No phase separation (creaming, de-oiling, marbling, etc), gelation, and practically no viscosity changes were found during the storage. It was surprisingly found that the liquid creamer did not curdle or flocculate when added in <NUM>% Arabica coffee (e.g. <NUM>% medium roast Colombian) brewed with water with hardness higher <NUM> ppm as shown in <FIG>.

Claim 1:
A process for manufacturing a liquid creamer free of artificial additives, said artificial additives being anti-foaming agents, surfactants, added emulsifiers, buffers and whitening agents, comprising the steps of:
(i) preparing a premix solution comprising baking soda and water;
(ii) addition of lemon juice concentrate, to the premix solution at a high agitation to release carbon dioxide and result in a natural chelating solution; wherein the lemon juice concentrate contains <NUM>-<NUM>% total solids in which <NUM>-<NUM>% citric acid and <NUM>-<NUM>% malic acid are comprised as a percentage of the total concentrate;
(iii) low shear mixing of the natural chelating solution in the presence of plant protein, plant oil and sugar to achieve a complete hydration of dry ingredients and optionally add flavor;
(iv) homogenization at conditions configured to obtain an emulsion particle size ranging from <NUM> to <NUM> with a d50 < <NUM> and a d90 < <NUM>,
wherein the total baking soda added is <NUM> to <NUM>% of the creamer at a ratio of baking soda : lemon juice (total solid basis) between <NUM>:<NUM> to <NUM>:<NUM>, and the creamer comprises a gum selected from the group consisting of gellan gum, guar gum and combinations of these, wherein the plant oil ranges between <NUM>% and <NUM>% by mass, the sugar: proteins mass ratio of the creamer ranges from <NUM>:<NUM> to <NUM>:<NUM> and the ratio of proteins: fat is more than <NUM>:<NUM>.