NUT BASED LIQUID CREAMERS AND METHOD OF MAKING THEREOF

Abstract

The present invention relates to beverage products, in particular a liquid natural plant-based creamer composition comprising: an edible nut; high-acyl gellan gum present in an amount ranging from 0.08 to 0.15 wt/wt %; pea protein present in an amount ranging from 0.2 to 1 wt/wt %; and buffer.

Claims

1. A liquid natural plant based creamer composition comprising: an edible nut; high-acyl gellan gum present in an amount ranging from 0.08 to 0.15 wt/wt %; pea protein present in an amount ranging from 0.2 to 1 wt/wt %; and a buffer.

2. The composition of claim 1, wherein the nut is an edible nut in the form of a paste or a powder.

3. The composition of claim 1, comprising acacia senegal gum present in an amount ranging from 0 to 1.5 wt/wt %;

4. The composition of claim 1, comprising guar gum present in an amount ranging from 0 to 0.5 wt/wt %;

5. The composition of claim 2, wherein the edible nut is selected from the group consisting of hazelnut, walnut, almond, cashew, macadamia, peanut, chestnut, pistachios, pecan and combinations thereof.

6. The creamer of claim 1 wherein the composition comprises vegetable oils ranges from 0 to 8 wt/wt % of the creamer composition.

7. The creamer of claim 6 wherein the vegetable oils comprises a vegetable oil selected from the group consisting of coconut oil, high oleic canola, high oleic soybean oil, high oleic sunflower, high oleic safflower and combinations thereof.

8. The creamer of claim 1, further comprises a sugar selected from the group consisting of sucrose, glucose, fructose and combinations ranging from 0-35 wt/wt % of the creamer composition.

9. The creamer according to claim 1, comprising a natural sweetener in an amount of about 0 to about 10% by wt/wt % of the composition.

10. The creamer according to claim 1, further includes a pH buffer comprising sodium bicarbonate ranging from 0.1 to 0.4 wt/wt % of the creamer composition.

11. The creamer according to claim 1, wherein the mean D[4,3] particle size of the creamer ranges from 5 to 25 microns.

12. A beverage comprising water, a beverage-forming component and a sufficient amount of the creamer composition comprising an edible nut, high-acyl gellan gum present in an amount ranging from 0.08 to 0.15 wt/wt %, pea protein present in an amount ranging from 0.2 to 1 wt/wt %, and a buffer to provide whitening, good texture and mouthfeel.

13. The beverage of claim 12 wherein the beverage forming component is selected from the group consisting of coffee, tea, and chocolate.

14. A process of preparing the creamer composition comprising an edible nut; high-acyl gellan gum present in an amount ranging from 0.08 to 0.15 wt/wt %; pea protein present in an amount ranging from 0.2 to 1 wt/wt %; and a buffer comprising: dissolving the ingredients in hot water under agitation; sterilizing the composition using ultra-high temperature (UHT) treatment; homogenizing the composition at temperature ranging from 7085 C.; and wherein homogenization performed before UHT treatment, after UHT treatment, or before and after UHT treatment.

15. The process of claim 14, wherein the pea protein is extracted from yellow pea (Pisum sativum) flour using isoelectric precipitation.

16. The process of claim 14, wherein the pea protein is extracted from yellow pea (Pisum sativum) flour using enzymatic processing.

17. The process of claim 14, wherein one of the ingredient is the yellow peas (Pisum sativum) and wherein the yellow peas are roasted prior to extraction from the yellow pea flour using isoelectric precipitation and enzymatic processing.

Description

BRIEF DESCRIPTION OF THE FIGURES

[0031] FIG. 1 shows Instability Index of the liquid creamers (A, B and D represents Examples 6, 7 and 8, respectively).

DETAILED DESCRIPTION OF THE INVENTION

[0032] Further in the present context unless otherwise indicated % of a component means the % of weight based on the weight of the creamer composition, i.e. weight/weight %.

[0033] In one embodiment of the present invention, the creamer further comprises of vegetable oils ranges from 0 to 8 wt/wt % of the creamer composition.

[0034] For the best mouthfeel, and physico-chemical properties as such and when added to hot coffee, the creamer composition comprises between about 2% and about 11% oil. Preferably, the unsaturated oil comprises a vegetable oil selected from the group consisting of high oleic canola, high oleic soybean oil, high oleic sunflower, high oleic safflower, coconut oil or a combination thereof.

[0035] In another embodiment of the present invention, the creamer comprises of sugar comprising sucrose, glucose, fructose, contained in cane sugar, beet sugar, molasses and/or combinations ranging from 0-35% of the creamer composition. Non-limiting examples of the sugar source include beets, canes, honey, molasses, agave syrup, maple syrup, malt, rice, oat, pea, corn, tapioca, potato sugar cane juice, yacon syrup or a combination thereof.

[0036] In another embodiment of the present invention, the creamer comprises a sweetener in an amount of 0 to about 10% by weight of the composition. By sweetener it is to be understood a mixture of ingredients which imparts sweetness to the final product. These include natural plant derived nutritive and non-nutritive sweeteners such as stevia or monk fruit.

[0037] In one embodiment of the present invention, the creamer comprises oil-in-water emulsion.

[0038] A beverage composition comprises the creamer as described in the present invention wherein the beverage is a coffee beverage, a cocoa or chocolate beverage, a malted beverage, and/or ready-to-drink beverage.

[0039] A beverage according to the invention comprises the creamer as described in the present invention and may e.g. be in the form of liquid or liquid concentrate to be mixed with a suitable liquid, e.g. water or milk, before consumption, or a ready-to-drink beverage. By a ready-to-drink beverage is meant a beverage in liquid form ready to be consumed without further addition of liquid.

[0040] The Lumisizer (LUM, Germany) Model 611 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 2 hours at 20 C. and 2300 g force. The transmission profiles of samples were taken every 20 sec.

[0041] 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.

[0042] 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 (T/t) was calculated. A higher slope (Instability Index) indicates a faster separation and thus a less stable product.

[0043] The size of particles, expressed in microns for volume mean diameter D[4,3] of the cumulative distribution measured using Malvern Mastersizer 3000 (laser diffraction unit). Ultra-pure and gas free water was prepared using Honeywell water pressure reducer (maximum deionised water pressure: 1 bar) and ERMA water degasser (to reduce the dissolved air in the deionised water).

[0044] In one embodiment of the present invention, the mean D[4,3] particle size of the creamer ranges from 5 to 25 microns.

[0045] A ready-to-drink beverage of the present invention may be subjected to a heat treatment to increase the shelf life or the product, e.g. by retorting, UHT (Ultra High Temperature) treatment, HTST (High Temperature Short Time) pasteurization, batch pasteurization, or hot fill.

[0046] The product may additionally comprise of natural flavors and/or natural colorants. These are used in conventional amounts which can be optimized by routine testing for any particular product formulation.

EXAMPLES

Example 1

[0047] Liquid Creamers were Produced as Below.

[0048] A dry blend of sugar, sodium bicarbonate, high acyl gellan gum, acacia senegal gum, yellow pea protein, sea salt, natural flavors was prepared by mixing together 22.5 kg of sucrose with 0.3 kg of sodium bicarbonate, 0.1 kg of high acyl gellan, 0.6 kg of acacia senegal gum, 0.5 kg of pea protein produced by isolelectric precipitation from yellow pea flour, 0.1 kg of sea salt, 0.1 kg of natural flavors. The dry blend was added into 50 kg of hot water (75 C.) under high agitation.

[0049] Next, and after 5 minutes of mixing under continuous high agitation, 4.5 kg of almond paste were added into the tank under high agitation for 5 minutes. Additional water was added to adjust the total amount to 100 kg.

[0050] The liquid creamer was pre-homogenized at 130/30, pre-heated, UHT treated for 12 sec at 140 C., homogenized at 130/30 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 5 month at 4 C.

[0051] 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.

[0052] 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.

Example 2

[0053] A liquid creamer was prepared as in Example 1 but using 0.1 kg of high acyl gellan gum, 0.1 kg of guar gum, and 0.5 kg of yellow pea protein produced from pea flour by isoelectric precipitation. The physico-chemical stability and sensory of creamer and coffee beverages with added liquid creamer were judged by trained panelists. No phase separation (for example creaming, de-oiling and/or marbling), gelation, and practically no viscosity changes were found during the storage.

Example 3

[0054] A liquid creamer was prepared as in Example 1 but using 0.1 kg of high acyl gellan gum, 0.1 kg of guar gum, and 0.6 kg of acacia senegal gum. The physico-chemical stability and sensory of liquid creamer and coffee beverages with added liquid creamer were judged by trained panelists. After 1-month storage at 30 C., the sensory evaluation showed severe gelation in the bottle.

Example 4

[0055] A liquid creamer was prepared as in Example 1 but using 0.1 kg of guar gum and 0.08 kg of carrageenan. The physico-chemical stability and sensory of liquid creamer and coffee beverages with added liquid creamer were judged by trained panelists. After 1-month storage at 4 C., the sensory evaluation showed unacceptable phase separation (syneresis, creaming) and gelation.

Example 5

[0056] A liquid creamer was prepared as in Example 1 but using 0.4 kg of sunflower lecithin. The physico-chemical stability and sensory of liquid creamer and coffee beverages with added liquid creamer were judged by trained panelists. After 2-month storage at 4 C., the sensory evaluation showed unacceptable phase separation (syneresis, creaming).

Example 6

[0057] A liquid creamer was prepared as in Example 1 but using 6 kg of almond paste, 0.5 kg of pea protein produced by isoelectric precipitation of yellow pea flour, 0.1 kg of high-acyl gellan gum, and 0.1 kg of guar gum. 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, and/or marbling), 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. Instability Index of the creamer is shown on FIG. 1, A.

Example 7

[0058] A liquid creamer was prepared as in Example 1 but using 4.5 kg of almond paste, 3 kg of coconut oil, 0.5 kg of pea protein produced by isoelectric precipitation of yellow pea flour, 0.1 kg of high-acyl gellan gum, and 0.1 kg of guar gum. The physico-chemical stability and sensory of liquid creamer and coffee beverages with added liquid creamer were judged by trained panelists. The physico-chemical stability and sensory of creamer and coffee beverages with added liquid creamer were judged by trained panelists. No phase separation (for example creaming, de-oiling and/or marbling), 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. Instability Index of the creamer is shown on FIG. 1, B.

Example 8

[0059] A liquid creamer was prepared as in Example 1 but using 4.5 kg of almond paste, 3 kg of coconut oil, 0.1 kg of high-acyl gellan gum, 0.1 kg of guar gum, and 0.6 kg of acacia senegal gum. The physico-chemical stability and sensory of liquid creamer and coffee beverages with added liquid creamer were judged by trained panelists. After 2-month storage at 20 C., the sensory evaluation showed unacceptable phase separation (syneresis, creaming). Instability Index of the creamer is high as shown on FIG. 1, C.

Example 9

[0060] A liquid creamer was prepared as in Example 1 but using 6 kg of almond paste and 3 kg of coconut oil. The physico-chemical stability and sensory of liquid creamer and coffee beverages with added liquid creamer were judged by trained panelists. No phase separation (for example creaming, de-oiling and/or marbling), gelation, and practically no viscosity changes were found during the storage.

[0061] 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.

Example 10

[0062] A liquid creamer was prepared as in Example 1 but using 4.5 kg of almond paste, 3 kg of coconut oil, 0.1 kg of high-acyl gellan gum, 0.1 kg of guar gum, and 0.6 kg of acacia senegal gum.

[0063] The physico-chemical stability and sensory of liquid creamer and coffee beverages with added liquid creamer were judged by trained panelists. After 2-month storage at 20 C., the sensory evaluation showed unacceptable phase separation (syneresis, creaming).

Example 11

[0064] A liquid creamer was prepared as in Example 2 but using 0.5 kg of pea protein produced from yellow pea flour by enzymatic hydrolysis. The physico-chemical stability and sensory of creamer and coffee beverages with added liquid creamer were judged by trained panelists. No phase separation (for example creaming, de-oiling and/or marbling), gelation, and practically no viscosity changes were found during the storage. The creamers obtained exhibited acceptable sensory properties.