Patent Description:
Non-Dairy Creamers (NDCs) are added to beverages to provide creaminess and whitening, thus serving as a milk substitute. They are used predominantly in coffee, but can also be used in beverages such as tea and hot chocolate. They can be provided in powder form, to be reconstituted upon addition of water, or they can be provided in a concentrated liquid form, such as in a small sachet, for addition to the rest of a beverage. A typical creamer comprises a fat component, a protein, a bulking agent which is usually a sugar (e.g. glucose syrup, sucrose, or dextrose) and a stabilising system of emulsifiers and buffer salts, each of which bring different functional properties.

Despite their name, NDCs contain a milk derived protein, sodium caseinate, which is adsorbed at the oil/water interface, leading to a decrease in interfacial tension, which in turn stabilises the emulsion system. This is demonstrated in <FIG>, which shows a water dispersion <NUM> that includes the bulking agent (typically glucose syrup). The oil droplets <NUM> are surrounded by sodium caseinate molecules <NUM> as surface active components. The 'non-dairy' terminology refers to the fat component, which does not contain dairy fats and can be, for example, coconut oil, cocoa butter, palm kernel oil, and rapeseed oil. When glucose syrup is used as a bulking agent, it also enhances flavour, creaminess and texture, and provides additional stability against emulsion separation due to the increase in viscosity it brings to the system.

Proteins are very sensitive to changes in pH, temperature and hard water, which result in self-association and subsequent destabilisation of the emulsion. In particular, when the proteins are de-stabilised and do not surround the fat droplets sufficiently, the fat droplets start to coagulate (i.e. they are attracted to each other due to their shared hydrophobic properties), leading to the emulsion becoming less stable. Eventually, phase separation occurs. <FIG> shows the process of a stable emulsion <NUM> losing its stability and eventually succumbing to phase separation <NUM>. In particular, as the proteins (i.e. the caseinate) surround less of the fat droplets <NUM>, the fat droplets <NUM> are attracted to each other by hydrophobic forces. The fat droplets <NUM> can coalesce <NUM> to form some very large fat droplets <NUM>. The fat droplets <NUM> may also undergo flocculation <NUM>, whereby the small fat droplets <NUM> clump together into a floc. In addition, Ostwald ripening <NUM> may occur, whereby small fat droplets <NUM> disappear by dissolution, and are deposited on the larger droplets. Flocculation <NUM> and coalescence <NUM> can both lead to creaming <NUM>, and then eventually phase separation <NUM>. This phase separation <NUM> of the creamer composition is undesirable.

It is the formation of a stable emulsion that contributes to the desired organoleptic properties of the finished product. The creation of small fat droplets during homogenisation leads to an increased fat surface area which in turn enhances the creamy perception of the drink. The fat droplet surface area also impacts the whitening power of the creamer whereby a higher total surface area causes greater light reflectance from the emulsion. If the colloidal system is insufficiently stabilised, these properties are negatively impacted leading to a reduced level of consumer satisfaction.

Since creamers are often added to hot, acidic coffee (which has a pH of between approximately <NUM> and <NUM>), there is a tendency for feathering to occur if the creamer is not sufficiently stabilised. Stabilisers can be added and tend to take the form of phosphate buffers which are added in order to protect the protein by buffering the pH of the system as well as sequestering hard water ions such as calcium, and to a lesser extent, magnesium.

Phosphate salts are employed as a means of providing stability to the sodium caseinate present within NDCs. The two salts which are primarily used are Dipotassium Phosphate (DKP) and Sodium Hexametaphosphate (SHMP), which are given the E-numbers E340ii and E452i, respectively. Their combined functionalities prevent protein aggregation in cup by counteracting the impact of low pH and hard water.

Dipotassium Phosphate (DKP) has the chemical formula K<NUM>HPO<NUM> and its primary function within NDCs is to buffer the pH resulting from the acidic coffee. DKP in aqueous solution (at <NUM>%) has a pH of <NUM>-<NUM>; this therefore increases the pH of the NDC which in itself helps to counteract the pH drop resulting from addition of coffee. DKP can be made by reaction of phosphoric acid and potassium chloride. It is amphoteric due to its ability to dissociate in aqueous solutions into phosphoric acid and the conjugate base, dihydrogen phosphate ([H<NUM>PO<NUM>]-).

The acid dissociation constants, or pKa values, for DKP are <NUM>, <NUM> and <NUM>. Therefore, given that the buffering range of any given buffer extends from <NUM> pH unit either side of the pKa as a general rule, the buffering regions for DKP are in the region of <NUM>-<NUM>, <NUM>-<NUM> and <NUM>-<NUM>. In the case of NDCs, the middle buffer range of <NUM>-<NUM> is the most applicable to the system as the target pH of a coffee beverage is near neutral.

Since sodium caseinate is prone to aggregation and reduced solubility as the pH of the system nears its isoelectric point of approximately <NUM>, maintaining an in-cup pH as high as possible is key to avoiding protein aggregation and reduced emulsion stability. DKP has therefore been used as a buffer in creamer compositions.

Sodium Hexametaphosphate (SHMP) is more correctly referred to as sodium polymetaphosphate. It is sold commercially as a mixture of metaphosphates (NaPO<NUM>) which include the cyclic hexamer, SHMP with its chemical formula Na<NUM>[(PO<NUM>)<NUM>]. The main application of SHMP in creamer compositions is as a sequestrant of hard water ions such as Ca<NUM>+ and Mg<NUM>+. <FIG> shows the effect of such Ca<NUM>+ ions on sodium caseinate molecules <NUM> that surround an oil droplet <NUM>. The calcium ions bind to the caseinate <NUM>, which reduces the net negative charge, resulting in reduced electrostatic stabilisation. In the absence of SHMP as a sequestrant, the Ca<NUM>+ and Mg<NUM>+ cations would complex with the sodium caseinate <NUM>, and can lead to aggregation and micelle formation.

Casein micelles are less surface active than sodium caseinate, leading to a larger fat droplet size within the emulsion and thus reduced stability. By adding SHMP, the calcium ions are bonded to the PO<NUM> groups by electrostatic attraction thus rendering them less able to interact with the sodium caseinate and cause reduced stability. Sodium phosphates also function by exchanging their monovalent Na+ ions for heavier, divalent Ca<NUM>+ and/or Mg<NUM>+ ions which are more strongly bound; this therefore prevents interaction of these hard water ions with the sodium caseinate.

Thus far, SHMP as a chelating agent, and DKP as a buffering agent, have formed a satisfactory stabilising system for creamer compositions, and have proved effective in maintaining the composition as a stable emulsion, especially upon mixing with acidic liquid coffee containing hard water.

However, consumers are increasingly aware of the concept of 'clean label' and what it means to shop 'clean', despite these typically being industry terms. Generally, consumers seek simplicity, by way of minimal and familiar ingredients listed on the package.

Consumers prefer products to have ingredients that sound more natural and less processed. Therefore, ingredients that sound artificial, or those denoted by an E-number, often elicit a negative response, regardless of whether they are artificial or naturally sourced. As a result, there is a need to provide natural, clean label alternatives which can replace current E-numbered additives within existing products. There is also a need to provide a stabilising system for a non-dairy creamer composition that is both clean label, and which demonstrates the ability to act as a chelator and a buffer at least as well as the known system employing DKP and SHMP. Any potential alternative stabilising system needs to exhibit comparable stabilising properties, with minimal negative side effects, and minimum impact on the taste of the beverage, while being derived from natural sources.

<CIT> relates to a liquid creamer which is low protein or protein-free. The exemplary compositions comprise sodium tripolyphasphate and dipotassium phosphate. The preferred amount of such chelating agents is <NUM> to <NUM>. 3wt% and the examples employ <NUM> wt% chelating agent.

<CIT> relates to a liquid creamer containing an antioxidant formed from gum Arabic and a carotenoid component. The exemplary compositions comprise disodium and dipotassium phosphate.

The present invention seeks to provide an improved clean label stabilising system for a non-dairy creamer, to tackle the problems of the prior art or at least to provide a commercially viable alternative thereto.

In a first aspect of the invention, there is provided a non-dairy creamer composition for use in a beverage, wherein the composition is according to claim <NUM>.

The present disclosure will now be described further. In the following passages, different aspects/embodiments of the disclosure are defined in more detail. Each aspect/embodiment so defined may be combined with any other aspect/embodiment or aspects/embodiments unless clearly indicated to the contrary. In particular, any feature indicated as being preferred or advantageous may be combined with any other feature or features indicated as being preferred or advantageous.

Non-dairy creamer compositions are known compositions that can be added to beverages such as tea or coffee to substitute milk. They are also intended to make the resulting end product of a paler (white/milkier) colour, and are generally available in powdered form, for reconstitution with water, or in a concentrated liquid form (e.g. a slurry). A common commercial creamer composition currently in use is Coffee Mate™.

As explained, non-dairy creamers include a fat source which is not derived from dairy origins, and instead use sources such as coconut oil, cocoa butter, palm kernel oil and rapeseed oil. The composition does still contain sodium caseinate in an amount of from <NUM> to <NUM> wt. %, which is a phosphoprotein derived from milk, and is commercially available from a variety of suppliers. Preferably, the sodium caseinate is present in an amount of from <NUM> to <NUM> wt. %, more preferably from <NUM> to <NUM> wt. %, and most preferably from <NUM> to <NUM> wt. The amount of the components is based on the total dry weight of the composition. The dry weight refers to the weight of the composition when it comprises less than <NUM> wt. % of water. This is generally in a powder form.

The creamer composition has from <NUM> to <NUM> wt. % of two or more naturally-occurring amino acids, which acts as the stabilising system. This stabilising system provides effective chelation and buffering properties, and is able to be used in the non-dairy creamer composition instead of DKP and SHMP. In particular, an amino acid can be used as both the buffer and the chelating agent, or the composition may include two or more different amino acids, where one or more amino acids acts as the chelating agent, and one or more different amino acids act as the buffer.

The two or more naturally-occurring amino acids are preferably present in the composition in an amount of from <NUM> to <NUM> wt. %, more preferably in an amount of from <NUM> to <NUM> wt. %, and most preferably in an amount of from <NUM> to <NUM> wt.

The amino acids are naturally-occurring, meaning that the amino acids include only the proteinogenic amino acids that can be incorporated biosynthetically into proteins during translation. There are twenty naturally-occurring amino acids, as summarised in Table <NUM> below.

Amino acids are optically active, chiral compounds, which consist of a central carbon atom bonded to an amino group (-NH<NUM>), a carboxyl group (COOH) and a side chain (R) component which is responsible for characterisation of each particular amino acid. Amino acids can all be sequenced by the genetic code to form proteins. Each of these amino acids have the same general structure as shown below (with the exception of proline which has an aromatic ring joining the chiral carbon and the nitrogen of the amine group).

Amino acids can also be classified depending on the structure of their side (R) group; whether they are basic (negatively charged), acidic (positively charged), polar (uncharged), non-polar (aliphatic uncharged) or aromatic (cyclic). This classification is outlined in Table <NUM>.

In aqueous solutions, amino acids exist as zwitterions, since they have both positively charged (NH<NUM>+) and negatively charged (COO-) groups as well as their individual R groups, some of which can also be ionised. They are therefore amphoteric since they can act as both an acid (proton donor) and a base (proton acceptor) dependent on the pH of the solution. The ionisation sequences are specific to each amino acid. Upon increasing the concentration of OH-, the conjugate acid is converted to the zwitterionic form, with pKa<NUM> indicating the point at which half of the acid has been ionised. The zwitterionic form is reached at the isoelectric point, with a pH of pl. Further addition of OH- leads to the negatively charged form as pKa<NUM>. In the same way as for DKP, the buffer ranges for each amino acid can be found <NUM> pH unit either side of the pKa values. Table <NUM> outlines the pKa values of each of the <NUM> amino acids along with their pl and pKa values for each individual ion.

Advantageously, the amino acid can act as a means of buffering a given system. It is known that specific proteins give rise to differing buffering ranges. Proteins are the main buffer systems in the body, for example, whereby they account for two thirds of the buffering power of the blood and almost all buffering within cells. Although proteins are well-known buffering agents in the scientific field, the addition of individual isolated amino acids to food systems in order to impart a buffering effect is not known, and is especially not known or used in creamer compositions (and non-dairy creamer compositions).

As mentioned in the Examples, acidic amino-acids (i.e. aspartic acid and glutamic acid) are not desirable in the creamer as they may have an adverse effect on particle size and introduce sour taste notes. Accordingly, the composition is free from these acidic amino-acids. Optionally the composition may also be free from cysteine.

Amino acids can form stable five-membered chelate complexes with metal ions through both their amine and carboxylate groups, as depicted below.

Several amino acids also have an extra chelation site due to their side chain composition, for example histidine's imidazole ring, the phenol ring of tyrosine and the thiol (sulphur containing) group of cysteine are all important in the formation of metal chelates. Amino acids have also been advantageously found to form weak complexes with alkali metal ions such as Ca<NUM>+ and Mg<NUM>+, in a similar mechanism to the currently used SHMP.

The use of amino acids in a creamer composition together with sodium caseinate has shown unexpectedly beneficial results. The amino acids are able to act as both chelating agents, and as buffering agents, and have shown an excellent ability to proficiently stabilise the NDC composition of the invention, without negatively impacting the other properties of the NDC, such as taste, particle size distribution, and emulsion stability. The amino acids are appealing to consumers due to their natural origin, and function at a comparable level to the existing stabilising system of SHMP and DKP. Amino acids as a clean label stabilising system (buffering and chelating) can provide comparable or improved emulsion stability within non-dairy creamer compositions.

The composition preferably comprises from <NUM> to <NUM> wt. %, preferably from <NUM> to <NUM> wt. %, or more preferably from <NUM> to <NUM> wt. %, or more preferably <NUM> to <NUM> wt. %, of one or more sugars and/or sweeteners. Examples of such sugars and/or sweeteners include glucose syrup, sucrose, fructose, and dextrose. Most preferably, the one or more sugars comprises glucose syrup. This sugar source is the most compatible and stable within the creamer composition, and provides an ideal viscosity for both emulsion stability and for sensory purposes.

The composition can comprise from <NUM> to <NUM> wt. % of a non-dairy fat. Preferably, the composition comprises from <NUM> to <NUM> wt. %, more preferably from <NUM> to <NUM> wt. %, and most preferably from <NUM> to <NUM> wt. % of the non-dairy fat. Such examples of non-dairy fats include coconut oil, cocoa butter, palm kernel oil, and rapeseed oil. Most preferably, the non-dairy fat is coconut oil. Coconut oil has the most ideal solid fat content to obtain a creamer composition with the desired viscosity and organoleptic properties.

The composition may comprise from <NUM> to <NUM> wt. %, preferably from <NUM> to <NUM> wt. %, or more preferably from <NUM> to <NUM> wt. %, of mono- or di-glycerides of fatty acids (E471), which acts as an emulsifier, helping the fat droplets to mix with the water particles.

The composition may comprise from <NUM> to <NUM> wt. %, preferably from <NUM> to <NUM> wt. %, or more preferably from <NUM> to <NUM> wt. %, of sodium stearoyl lactylate (E481), which is a combination of stearic acid and lactic acid, and acts as an emulsifier and a stabiliser.

The composition is preferably substantially free from phosphates and, preferably free from stabilisers, chelating agents and buffering agents. This means that the creamer composition preferably does not contain any further stabilisers, chelating agents or buffering agents in addition to the amino acids, and any sodium stearoyl lactylate that are present as stabilisers. For example, it is preferred that the composition contains only the one or more amino acids as the stabilising system, optionally with sodium stearoyl lactylate, and without any DKP or SHMP, or any other additional chelating or buffering agent.

The creamer composition can be a spray-dried or agglomerated powder, or it can be a liquid creamer composition. Both techniques of spray-drying and freeze-drying are widely implemented and well-known with the coffee, dairy, and dairy alternatives industry. Spray-dried and freeze-dried powdered non-dairy creamer compositions are stable in packaging for a considerable length of time, and can be stored in appropriate packaging (such as sachets), and incorporated into a beverage when desired.

Alternatively, the creamer composition can be in the form of a liquid creamer composition. An example of such a liquid creamer composition is one that contains between <NUM> and <NUM> wt. % of water. Usually, the creamer composition is quite concentrated (i.e. like a slurry), with around <NUM> wt. % solids content.

When the non-dairy creamer composition is a powder, it can be added directly to a beverage, or it can be reconstituted into a liquid creamer composition, and subsequently added to a beverage. However, for convenience of the user, it is more commonly added to a hot beverage (such as coffee) in powder form using, for example, a teaspoon, and is then subsequently stirred into the beverage to have an effect equivalent to adding fresh milk or cream.

After reconstitution with water such that the composition comprises from <NUM> to <NUM> wt. % of water, the liquid non-dairy creamer composition has a pH of from <NUM> to <NUM>, and preferably from <NUM> to <NUM>. This is the ideal pH for addition to an acid coffee, to obtain a final beverage with a pH around neutral.

In some embodiments the one or more of a certain amino acid is a chelating agent, and a different amino acid (or multiple amino acids) functions as the buffering agent.

A creamer composition with a stabilising system having one amino acid as the chelating agent, and one amino acid as the buffering agent selected from this list has proven to be a particularly proficient stabilising system for replacing the previously-used system that employed DKP and SHMP.

The two or more naturally-occurring amino acids comprise two different amino acids, comprising:.

<NUM> to <NUM> wt. % of an amino acid selected from the list of components given in (a) is the optimum amount and type of amino acid for serving as an effective buffering agent. In addition, <NUM> to <NUM> wt. % of a second amino acid selected from the list provided in part (b) is the ideal amount and type of amino acid to function as a chelating agent, combatting the issue of Ca<NUM>+ and Mg<NUM>+ cations present in water. The combination of the specific amounts of such first and second amino acids leads to a particularly beneficial stabilising system for use in a creamer composition, which is able to effectively and completely replace the stabilising system of DKP and SHMP, and maintain an appropriate particle size distribution of the creamer composition.

Preferably, the first amino acid is present in an amount of from <NUM> to <NUM> wt. %, and more preferably from <NUM> to <NUM> wt. %, based on the total weight of the dried composition. The second amino acid is preferably present in an amount of from <NUM> to <NUM> wt. %, more preferably in an amount of from <NUM> to <NUM> wt. %, and most preferably in an amount of from <NUM> to <NUM> wt. %, based on the total weight of the dried composition.

The specific combinations of amino acids in systems (i) to (iv) give rise to unexpectedly advantageous stabilising compositions for use in creamer compositions. In particular, the first amino acid in each system (i.e. histidine, alanine, cysteine and arginine) functions as a particularly effective buffering agent, when used in combination with one of the second amino acids subsequently listed. Cysteine on its own is also advantageously able to function as both a buffer and a chelating agent. These specific combinations of amino acids have proven to show comparable stabilising properties, equivalent to, or improved over, those of DKP and SHMP, and also do not negatively impact the organoleptic properties of the creamer composition.

Described herein but not claimed, the composition may comprise one naturally-occurring amino acid and further comprise sodium bicarbonate and/or trisodium citrate. In this regard, just one naturally-occurring amino acid can be used as a substitute for DKP (i.e. as the buffering agent), and then the SHMP can be replaced with sodium bicarbonate and/or trisodium citrate. On the other hand, some SHMP can be replaced with an amino acid, and some additional trisodium citrate and/or sodium bicarbonate can be added to obtain the desired chelating effect.

In a further aspect of the invention, there is provided a kit comprising:.

A kit containing the creamer composition is particularly advantageous, as it allows the beverage to be made at any point that the consumer desires. The one or more beverage ingredients can be a liquid (e.g. in a can or bottle), or a powder, for reconstitution with water. The non-dairy creamer composition can also be in the form of a liquid (e.g. in a sachet), or in the form of a powder.

The components (a) and (b) can be together in the same package (e.g. both mixed together as dry powders, for reconstitution with water, or together as one liquid beverage). The components (a) and (b) can also be packaged separately, so that a desired amount of the creamer composition can be added to the one or more beverage ingredients. When packaged separately, each of components (a) and (b) can be a powder or liquid, as desired.

In a further aspect of the invention, there is provided a method of providing a beverage comprising mixing the creamer composition of the first aspect of the invention, or the kit of the invention, with water. The creamer composition and the kit described herein are advantageous in methods of preparing a beverage when the consumer has limited beverage making facilities, and possibly when only water is available, such as in hotel rooms, or on aeroplanes. The creamer composition of the present invention has good organoleptic properties upon reconstitution with water, mimicking the effects of a fresh dairy substance, such as milk or cream, and is stable in such a form.

In a further aspect of the invention described herein but not claimed, there is provided the use of one or more amino acids in a creamer composition to prevent flocculation upon reconstitution with water to form a beverage. The use of one or more amino acids as a stabilising system in a creamer composition, as described herein, is particularly advantageous. The amino acids can coordinate with the hard water ions, including Ca<NUM>+ and Mg<NUM>+, to prevent flocculation and the formation of residual scum on the surface of the beverage, while being a 'natural'/'clean-label' alternative to SHMP and DKP.

The invention is further illustrated by way of <FIG>, <FIG>, <FIG>, and <FIG>, wherein:.

The invention will now be described further in relation to the following non-limiting examples.

Various experiments were carried out to identify amino acids that are suitable for use in a creamer composition, as a stabilising system. A non-dairy creamer reference recipe was used as the main reference composition. On dry basis, a reference creamer composition is comprised of the components that are listed in table <NUM> below.

The creamer composition (including the water) would be spray dried to achieve a maximum moisture content of <NUM> wt. % during mass production (i.e. when produced on a commercial scale). However, the experiments in these examples were carried out using the creamer slurry emulsion (pre-drying) which has a target solids concentration of <NUM>%. This does not impact the resulting stabilising effect of the amino acids.

Experiments were carried out with recipes which include <NUM> amino acid samples (i.e. <NUM> different amino acids, which include cystine HCl and cystine base) as direct replacements for, first DKP, and then SHMP (<NUM> prototypes + references). All other ingredient quantities and ratios were kept the same throughout. Upon determination of the most successful buffering (DKP replacement) and chelating (SHMP replacement) amino acids, combinations were explored which replace both phosphates, once again keeping the overall ratio with the sodium caseinate constant. In these examples, cystine was used instead of cysteine due to commercial availability. However, cystine is simply the dimer of two cysteine molecules, and is representative of the effect of adding cysteine.

Wet particle size distribution analysis via light scattering was carried out using a Malvern Mastersizer <NUM>. The target is a monomodal fat droplet distribution of less than <NUM> in size and comparable to the reference composition.

Measurement of % total solids is standard practice when prototyping creamers to ensure recipes have been made up correctly and that minimal evaporation has occurred during the heating part of the process. A CEM Smart System <NUM> Moisture/Solid Analyser was used, two readings were obtained, and an average was calculated for each sample.

Each creamer prototype was also made up as part of a typical <NUM>-in-<NUM> (creamer + coffee) recipe using Banbury hard water at ~14dH (German Degrees). The samples were then observed for visual signs of feathering thus indicating protein aggregation. Since the buffering capacity of the amino acids is also key, pH readings for both non-dairy creamer composition.

Informal sensory was also analysed, since it is known that amino acids have diverse flavour profiles, some which may be undesirable within the finished coffee drink (e.g., strong bitterness). Each prototype was compared to the reference composition for differences in flavour, specifically whether any off notes were detected.

The creamer industrial manufacturing process can be divided into two main parts: formation of a stable emulsion and formation of a powdered finished product. The emulsion is achieved through high shear mixing followed by two-stage homogenisation to ensure a uniform distribution of small (<<NUM>) fat droplets within the system. This slurry is then pasteurised before being atomised and dried to give a powder with a maximum moisture content of <NUM>%.

For the purposes of these experiments, only slurries (i.e. liquid compositions) were prepared. However, these can be easily dried using the standard spray-drying techniques, or by agglomeration, which do not alter the properties of the composition.

The process of making the reference and experimental NDC compositions included the following steps:.

After making the relevant reference and experimental compositions, the total solids content, pH and particle size distribution (PSD) were measured. The total solids content was measured using a CEM smart system <NUM> moisture/solid analyser, and the pH was measured using a Mettler Toledo pH probe. In addition, informal sensory analysis was performed on each experimental composition, and assessed in comparison to a reference composition. Coffee and boiling water were added in a typical <NUM>-in-<NUM> recipe to form the final beverage.

Twenty creamer samples were prepared, where all of the DKP of a reference composition was substituted for an amino acid. The other components (glucose syrup, coconut oil, sodium caseinate, E471, E481, SHMP and water content) were all kept substantially the same as the reference composition.

In particular, in each of these samples, the DKP is replaced with a different amino acid. The following amino acids were tested as replacements for DKP (E340): Alanine, Arginine, Aspartic Acid, Cystine Base, Cystine HCl, Glutamic Acid, Glycine, Histidine, Methionine, Phenylalanine, Proline, Serine, Tryptophan, Tyrosine, Isoleucine, Leucine, Lysine, Threonine, and Valine. The resulting sample creamer compositions had the following properties:.

These results show that Histidine gives a creamer pH closest to that of the reference. Acidic amino acids drop the pH too much and prohibit emulsion formation.

The creamer compositions were first sampled by participants and their sensory tasting notes were analysed. The creamer compositions were then added to coffee in a <NUM>-in-<NUM> composition The water used in the coffee samples was 14dH hard water. The resulting coffee beverages were tested to analyse whether any flocculation (and the degree of flocculation) occurred. The results are shown below in Table <NUM>.

The results of these tests show that alanine, arginine, glycine, histidine, tyrosine, and cystine base were all suitable as replacements for DKP, because they all showed no flocculation upon addition of the creamer to the coffee solution. In addition, these all had a pleasant sweet or neutral taste. On the other hand, the remaining samples either showed flocculation, or were not tested (aspartic acid, cystine HCl and glutamic acid) because they did not form a stable emulsion.

The particle size distribution was also determined for each of the twenty samples. The results of these tests are shown in the <FIG>, which show the following.

The figures show that all of the samples appear to have a similar emulsion stability to the reference, apart from cystine base and tyrosine, which appear to slightly improve emulsion stability.

From the results of these analyses (i.e. on the pH, solids content, taste, flocculation, and PSD), it was concluded that the following amino acids show the best properties as replacements for DKP: arginine, histidine, tyrosine, alanine, glycine, and cystine (base).

Twenty creamer samples were prepared, where the SHMP of a reference creamer composition was replaced by a different amino acid sample.

In particular, in each of these samples, the SHMP of a reference creamer is replaced with a different amino acid. The following amino acids were tested as replacements for SHMP (E452): Alanine, Arginine, Aspartic Acid, Cystine Base, Cystine HCl, Glutamic Acid, Glycine, Histidine, Methionine, Phenylalanine, Proline, Serine, Tryptophan, Tyrosine, Isoleucine, Leucine, Lysine, Threonine, and Valine. The resulting sample creamer compositions had the following properties shown in Table <NUM>.

This data shows that at the levels used, most of the amino acids give a creamer pH similar to that of the reference creamer. This is primarily because the system is buffered with DKP, which prevents a drop in pH occurring when amino acids with a low pH are added (e.g. aspartic acid, glutamic acid, and cystine HCl).

The creamer compositions were first sampled by participants to evaluate their sensory tasting notes, and then the creamer compositions were added to coffee in a <NUM>-in-<NUM> amount. Hard water (14dH) was used to make the coffee. The resulting coffee beverages were tested to analyse whether any flocculation (and the degree of flocculation) occurred. The results are shown below in Table <NUM>.

The results showed that aspartic acid, glutamic acid, cystine (base), threonine, tyrosine, alanine, glycine, proline, and valine are good options as replacements for SHMP as they all prevent flocculation in the resulting beverage, and have a neutral/sweet flavour or more generally a flavour that is acceptable for consumption.

The particle size distribution (PSD) was also determined for each of the twenty samples (where each amino acid is acting as a replacement for SHMP). The results of these tests are shown in the <FIG>, and <FIG>, which contain the following data:.

The results show that aspartic acid gives a narrower PSD, indicating improved stability. Tyrosine, glycine, methionine, phenylalanine and cystine (base) also appear to give slight stability improvements.

From the results of these analyses (i.e. on the pH, solids content, taste, flocculation, and PSD), it was concluded that the following amino acids show the best properties as good replacements for SHMP in an NDC: aspartic acid, glutamic acid, cystine (base), threonine, tyrosine, alanine, glycine, proline, and valine.

From the results of examples <NUM>, and <NUM>, it was established that the following represent good DKP and SHMP replacements:.

In light of these findings, sample compositions were prepared to analyse the combination of various buffering and chelating amino acids as replacements for both DKP and SHMP. A total of <NUM> prototypes were made up, where the DKP and SHMP were substituted for different combinations of amino acids.

The following tests were then performed on said samples:.

First, histidine as the buffering agent was tested with each chelating agent that was identified as being a viable SHMP replacement. The following results in Table <NUM> show the total solids content, pH, stability (flocculation degree), and sensory tasting notes of both creamer, and creamer + coffee, for all of these samples.

This data shows that histidine with alanine or proline gives the best in-cup stability. However, glycine and valine are also satisfactory, with very little flocculation and acceptable flavours. The acidic amino acids drop the pH too much, leading to instability and a sour taste.

The PSD of these combinations is also shown in <FIG>. This graph shows the combinations of:.

The reference composition <NUM> is also shown. The results show that most of these combinations had a PSD similar to that of the reference composition, except the combination of histidine and aspartic acid, which showed a higher particle size and less stability.

Alanine as the buffering agent was tested with each chelating agent that was identified as being a good SHMP replacement. The results shown in Table <NUM> were obtained.

The results show that the combination of alanine and tyrosine provides the best in-cup stability. The acidic amino acids drop the pH too much, resulting in protein aggregation in the thermomixer.

The reference composition <NUM> is also shown. This data shows that most combinations had a PSD similar to that of the reference composition. The combinations of alanine with cystine, and tyrosine, showed slightly higher stability than the reference, which shows that the compositions are at least as stable as the reference composition.

Glycine as the buffering agent was tested with each chelating agent that was identified as being a good SHMP replacement. The results shown in Table <NUM> were obtained.

The results show that none of the chelating amino acids in combination with glycine give particularly good in-cup stability, as they result in flocculation to some degree, with mixed flavours, but generally lacking mouthfeel. These compositions may act as alternatives to present stabilising systems for NDCs, but do not represent the most advantageous compositions. The acidic amino acids drop the pH too much, causing aggregation to occur in the thermomixer.

The reference composition <NUM> is also shown. The data shows that these combinations had PSDs similar to that of the reference composition. However, glycine with cystine and tyrosine both showed slight improvements in stability.

Cystine (base) as the buffering agent was tested with each chelation agent that was identified as being a good SHMP replacement. The results shown in Table <NUM> were obtained.

This data shows that some of these samples were acceptable alternative stabilising systems for NDCs, while some showed too much flocculation and so were less suitable.

The reference composition <NUM> is also shown. <FIG> shows that all of the combinations of cystine (base) with one of the selected chelating agents have a PSD close to that of the reference sample, except for cystine with aspartic acid, which has a high average particle size and is therefore unsuitable as a stabilising system in a creamer composition. The remaining compositions show acceptable PSDs.

Arginine as the buffering agent was tested with each chelation agent that was identified as being a god SHMP replacement. The results shown in Table <NUM> were obtained.

The results show that some flocculation occurred on many of the samples, and that some had no flocculation, but a skin (i.e. scum) formed upon cooling of the sample. Although all of the samples represented potential alternative creamer compositions, none were considered to be an optimum stabilising system for an NDC with the most desirable properties.

The reference composition <NUM> is also shown. The data shows that these combinations had acceptable PSDs, similar to that of the reference creamer composition. The combinations with a wider distribution (i.e. demonstrating broad particle sizes) leaves the emulsion slightly more prone to destabilisation and Ostwald ripening, and so are less desirable. In addition, the arginine and tyrosine combination showed good stability.

Tyrosine as the buffering agent was tested with each chelating agent that was identified as being a good SHMP replacement. The results shown in Table <NUM> were obtained.

The results show that none of the chelating amino acids in combination with tyrosine give a good in-cup stability. The pH generally decreases on addition of coffee/water (except for aspartic acid) leading to issues with flocculation. Thus, tyrosine as a buffer with amino acid chelating agents does not provide improved stabilising systems for NDCs, and simply offers an alternative.

The reference composition <NUM> is also shown. The data shows that all of the compositions, except for tyrosine with aspartic acid, showed PSDs similar to that of the reference sample. Tyrosine with aspartic acid showed a broad distribution and a large particle size.

From the tests carried out on the combinations of the good amino acid buffers with the good amino acid chelating agents, it was surprisingly found that the most advantageous combinations were:.

These combinations of amino acids were found to provide the best in-cup stability, including providing the creamer with good emulsion properties, preventing flocculation, buffering against pH changes, and also having a desirable taste/flavour (i.e. sensory notes).

Although the combinations of the chosen buffering amino acids (arginine, histidine, tyrosine, alanine, glycine, and cystine (base)) with the chosen chelating amino acids (cystine (base), threonine, tyrosine, alanine, glycine, proline, and valine) provide satisfactory alternative stabilising compositions for use in a non-dairy creamer compositions, the specific combinations identified above were unexpectedly found to provide the most advantageous stabilising systems. These have the best in-cup stability with the best sensory results, making them advantageous for use in an NDC used with coffee beverages, and providing said NDC with a 'clean label'. In addition, all of these combinations gave good PSD results that were close to the reference composition.

Claim 1:
A non-dairy creamer composition for use in a beverage, wherein the composition comprises:
(a) from <NUM> to <NUM> wt.% of two or more naturally-occurring amino acids;
(b) from <NUM> to <NUM> wt.% sodium caseinate;
wherein the wt.% is based on the total dry weight of the composition,
wherein the two or more naturally-occurring amino acids comprise:
(A) <NUM> to <NUM> wt.% based on the total weight of the dried composition of a first amino acid; and
(B) <NUM> to <NUM> wt.% based on the total weight of the dried composition of a second amino acid,
wherein:
(i) the first amino acid is histidine, and the second amino acid is alanine, glycine, proline, or valine; or
(ii) the first amino acid is alanine, and the second amino acid is tyrosine; or
(iii) the first amino acid is cysteine, and the second amino acid is threonine or tyrosine; or
(iv) the first amino acid is arginine, and the second amino acid is glycine.