KIT FOR DELIVERING A MULTI-LAYERED BEVERAGE

Abstract

The present invention relates to a kit configured for delivering a multi-layered beverage; wherein the kit comprises a coffee component for producing a dark layer, wherein the coffee component has a total solid content of less than 10% w/w, and a creamer component for producing a white layer, wherein the creamer component has a total solid content of at least % w/w, wherein the creamer comprises a protein, a fat and a carbohydrate, and wherein the fat content in the creamer is at most 10% w/w of the creamer composition.

Claims

1. A kit configured for delivering a multi-layered beverage wherein the kit comprises: a coffee component for producing a dark layer; wherein the coffee component has a total solid content of less than 10% w/w; and a creamer component for producing a white layer; wherein the creamer component has a total solid content of at least 10% w/w; wherein the creamer comprises a protein, a fat and a carbohydrate, and wherein the fat content in the creamer is at most 10% w/w of the creamer composition.

2. The kit of claim 1 wherein the fat is selected from the group consisting of milk fat, vegetable fat, and combinations of both.

3. The kit of claim 1 wherein the protein ranges from 3 to 12% w/w of the creamer composition.

4. The kit of claim 3 wherein the protein is selected from the group consisting of milk solids, soy proteins, wheat proteins, gelatine and combinations thereof.

5. The kit of claim 1 wherein the carbohydrate comprises sugar or non-caloric sweetener.

6. The kit of claim 1 wherein the carbohydrate ranges from 35 to 65% w/w of the creamer composition.

7. The kit of claim 5 wherein the carbohydrate is selected from the group consisting of sucrose, glucose, maltose, maltodextrin, saccharose, dextrose and fructose, and combinations thereof.

8. The kit of claim 1 wherein carbohydrate is partially replaced with non-digestible polysaccharides and/or digestible oligosaccharides.

9. The kit of claim 1 further comprising a foaming ingredient, wherein the foaming ingredient is a gas-releasing ingredient comprising a matrix containing at least a foam-based-carbohydrate and entrapped gas under pressure.

10. The kit of claim 9, wherein the foam-based-carbohydrate is selected from the group consisting of lactose, dextrose, fructose, sucrose, maltodextrin, corn syrup, starch, modified starch, cyclodextrin and mixtures thereof.

11. The kit of claim 9, wherein the foaming ingredient ranges is at most 60% w/w of the creamer composition.

Description

BRIEF DESCRIPTION OF THE DRAWINGS

[0016] FIG. 1 shows samples of multi-layered beverages prepared with different fat content (w/w) in the creamer: 16.25% (S1), 11.25% (S3), 6.25% (S5), 3.15% (S6) and 0% (S7).

[0017] FIG. 2 shows samples of multi-layered beverages prepared with different fat content (w/w) in the creamer: 6.25% (S5), 0% (S7, S8 and S9).

[0018] FIG. 3 shows samples of multi-layered beverages prepared with 6.25% w/w vegetable fat (S5) and milk fat (in w/w): 18.2% (S10), 14% (S11), 11.2% (S12), 7% (S13), and 4.2% (S14).

[0019] FIG. 4 shows samples of multi-layered beverages prepared wherein the carbohydrate (sugar) has been partially replaced with non-digestible polysaccharides and/or digestible oligosaccharides at the following w/w levels: 80% (S5), 100% (S15), 52% (S16), 29% (S17) and 0% (S18).

DETAILED DESCRIPTION OF THE INVENTION

[0020] The present invention relates to a kit configured for delivering a balanced and stable multi-layered beverage wherein the kit comprises a coffee component for producing a dark layer; wherein the coffee component has a total solid content of less than 10% w/w; and a creamer component for producing a white layer; wherein the creamer component has a total solid content of at least 10% w/w; wherein the creamer comprises a protein, a fat and a carbohydrate, and wherein the fat content in the creamer is at most 10% w/w of the creamer composition.

[0021] By balanced layer formation in the multi-layered beverage, it is meant that the ratio of the height of the dark layer to the height of the white layer (dark layer:white layer) is in an amount from 2:3 to 3:2. Preferably, the ration dark layer:white layer is 1:1.

[0022] Stable layer formation is found when that at least two liquid layers are visually apparent through a transparent container, such as a glass, over a period of time of more than ten minutes, preferably more than thirty minutes, most preferably more than sixty minutes.

[0023] By multi-layered beverage, it can mean at least two layers up to more than five layers. The beverage according to the invention preferably comprises two, three, four, or even five layers.

[0024] The total solid content of the coffee component should be below 10% w/w, for example at 6% w/w.

[0025] The coffee component of the invention can be in the form of a liquid or liquid concentrate. In an embodiment, the coffee component is a liquid concentrate.

[0026] The coffee component can be prepared from coffee powder with the addition of water, or by direct extraction of ground coffee.

[0027] The coffee component can optionally have flavours, preservatives, buffer salts, enzymes, or other artificial ingredients.

[0028] The total solid content of the creamer component should be at least 10% w/w, for example at 12% w/w.

[0029] The creamer component of the present invention comprises a protein, a fat and a carbohydrate, wherein the fat content in the creamer is at most 10% w/w of the creamer composition.

[0030] The protein ingredient is any suitable protein or protein mixture. Suitable examples include milk solids, soy proteins, wheat proteins, gelatine and the like. The term milk solids refers to milk based products derived from different sources such as skim milk, whole pasteurized milk, skim milk powder, and cream. Other examples of suitable milk solids are casein, caseinate, casein hydrolysate, whey, whey hydrolysate, whey concentrate, whey isolate, milk protein concentrate, milk protein isolate, and combinations thereof. Furthermore, the milk protein may be, for example, sweet whey, acid whey, -lactalbumin, -lactoglobulin, bovine serum albumin, acid casein, caseinates, -casein, -casein and/or -casein. The protein is present in an amount from 3% to 12% w/w of the creamer.

[0031] The carbohydrate of the creamer composition can be sugars such as sucrose, glucose, maltose, maltodextrin, saccharose, dextrose and fructose, or combinations thereof. The sugar functions as a weighing agent and helps improve the mouthfeel of the resulting multi-layered beverage. The sugars can be partially replaced by other weighing agents such as non-digestible polysaccharides (e.g. resistant dextrins) that qualify as soluble dietary fibers, and digestible oligosaccharides such as glucose syrup. The carbohydrate is present in an amount from 35% to 65% w/w of the creamer.

[0032] The carbohydrate should be present in amount from 35% to 65% w/w of the creamer composition in order to optimize the layering effect of the beverage. This will help the coffee component at low total solids content to remain on top of the final beverage and to avoid the brownish mix-up with the white layer produced by the creamer.

[0033] The fat component of the creamer may be milk fat, vegetable fat, or a combination of both. In an embodiment, the fats used are vegetable oils which may comprise partially or wholly hydrogenated (saturated or unsaturated) oils, alone or in combination. The vegetable oils can include but are not limited to soybean oil, coconut oil, palm oil, palm kernel oil, cotton seed oil, canola oil, olive oil, sunflower oil, safflower oil and other oils, or a combination thereof. The fat is present in an amount of at most 10% w/w of the creamer.

[0034] The creamer can further comprise a foaming ingredient, such as those produced by gas entrapment under pressure for spray-dried articles. Such components are well known to those skilled in the art. The foaming ingredient according to the present invention is a gas-releasing ingredient comprising a matrix containing at least a foam-based-carbohydrate and entrapped gas under pressure. The foam-based-carbohydrate in the matrix may be any suitable carbohydrate that includes lactose, dextrose, fructose, sucrose, maltodextrin, corn syrup, starch, modified starch, cyclodextrin and mixtures thereof. The foaming agent is present in an amount of at most 60% w/w of the creamer.

[0035] The creamer can contain additional ingredients such as citric acid, trisodium citrate, flavoring agents, flavors, colorants, functional ingredients, emulsifying agents and any mixture thereof.

[0036] The creamer of the invention can be in the form of a liquid, liquid concentrate or powder. If the creamer is in powdered form, the liquid used to reconstitute the creamer to produce the white layer may be cold or hot water.

[0037] The volumes of the dark layer and the white layer of the multi-layered beverage can be adjusted, as long as the total solids content of the coffee component is less than 10% w/w, and the total solids content of the creamer is at least 10% w/w. For example, a serving may be 25 mL of the coffee component (with a total solids content of 6% w/w) mixed with 150 mL of the powdered creamer component (with a total solids content of 12% w/w) reconstituted with hot water.

[0038] The multi-layered beverage product obtained according to the present invention may be consumed just after addition of the coffee component or allowed to stand since the generated layers may be retained, e.g. from 30 minutes to several hours.

[0039] The white liquid creamer composition has to be provided first before the coffee component is introduced. This minimizes the liquid motion to prevent mixing of layers due to diffusion and convection in the liquids.

[0040] For mixing of the coffee component to the creamer component, it is preferably not necessary to apply mixing, shaking or stirring after mixing with water. Indeed, a simple pouring of the coffee component to the creamer component already allows for the formation of the layers.

[0041] The flow rate for introducing the coffee component to the creamer component is advantageously carried out at a relatively slow linear velocity to reduce turbulence. Minimizing turbulence when introducing the coffee component is important to create and maintain distinct layers. This can be achieved through specialized pods with narrow tips/specific designs that can serve as packaging for the coffee component.

[0042] Temperature gradient is also important to set clear variation between the layers. Lower temperature difference between the reconstituted creamer composition and the coffee component reduces turbulence and diffusion and therefore, contributes to stabilize the layers.

[0043] In an embodiment, the coffee component is provided within individual pods containing a single serving, while the creamer in powdered format is contained in a sachet.

EXAMPLES

[0044] The present invention is further described in the following Examples.

Example 1

[0045]

TABLE-US-00001 TABLE 1 S1 S2 S3 S4 S5 S6 S7 Component Non-dairy creamer with 13.0 g 10.0 g 9.0 g 8.0 g 5.0 g 2.5 g 25% vegetable oil; 38% skimmed milk powder Skimmed milk powder 3.0 g 5.0 g 2.5 g 5.0 g Foaming ingredient 4.5 g 4.5 g 4.5 g 4.5 g 4.5 g 4.5 g 4.5 g with 37% skimmed milk powder Gluco-fibers (Promitor) 4.0 g 8.0 g 8.0 g 8.0 g Sugar 2.5 g 2.5 g 2.5 g 2.5 g 2.5 g 2.5 g 2.5 g Total 20.0 g 20.0 g 20.0 g 20.0 g 20.0 g 20.0 g 20.0 g Composition (g/serve) Skimmed milk powder 6.87 8.67 5.27 9.87 3.67 5.17 6.67 Fat 3.25 2.50 2.25 2.00 1.25 0.63 0.00 Balanced layer formed (yes/no) No No No No Yes Yes Yes

[0046] Creamer powders were prepared according to Table 1. The compositions were reconstituted with 150 ml hot water in a tall glass, resulting in a total solids content of 11.7% for the powdered creamer composition. After reconstitution, 25 ml of coffee liquid with 6.4% total solids content (1.6 g coffee diluted in 23.4 g water) were each added to the solutions.

[0047] A better layer effect was observed in terms of ratio between the coffee component and the white component with samples where the fat content is below 10% of the creamer composition (S5, S6 and S7) (FIG. 1).

[0048] Once the fat content is at least 10% of the creamer composition (at least 2 g of vegetable fat per serving) (S1, S2, S3 and S4), the coffee layer appeared visibly lighter, indicating a higher degree of mixing between the layers (FIG. 1).

Example 2

[0049]

TABLE-US-00002 TABLE 2 S5 S7 S8 S9 Component Non-dairy creamer with 25% 5.0 g vegetable oil; 38% skimmed milk powder Skimmed milk powder 5.0 g 8.0 g 13.0 g Foaming ingredient with 37% 4.5 g 4.5 g 4.5 g 4.5 g skimmed milk powder Gluco-fibers (Promitor) 8.0 g 8.0 g 5.0 g Sugar 2.5 g 2.5 g 2.5 g 2.5 g Total 20.0 g 20.0 g 20.0 g 20.0 g Composition (g/serve) Skimmed milk powder 3.57 6.67 9.67 14.67 Fat 1.25 Balanced layer formed Yes Yes Yes Yes (yes/no)

[0050] Creamer powders were prepared according to Table 2. The compositions were reconstituted with 150 ml hot water in a tall glass, resulting in a total solid content of 11.7% for the powdered creamer composition. After reconstitution, 25 ml of coffee liquid with 6.4% total solids content (1.6 g coffee diluted in 23.4 g water) were each added to the solutions.

[0051] A better layer effect was observed in terms of ratio between the coffee component and the white component with samples with essentially no fat in the composition (S7, S8 and S9). Increased levels of skimmed milk powder also leads to a more balanced layering effect.

Example 3

[0052]

TABLE-US-00003 TABLE 3 S5 S10 S11 S12 S13 S14 Component Non-dairy creamer with 5.0 g 25% vegetable oil; 38% skimmed milk powder Full cream milk powder (28% 13.0 g 10.0 g 8.0 g 5.0 g 3.0 g milk fat) Skimmed milk powder Foaming ingredient 4.5 g 4.5 g 4.5 g 4.5 g 4.5 g 4.5 g with 37% skimmed milk powder Gluco-fibers (Promitor) 8.0 g 5.5 g 7.5 g 8.0 g 8.0 g Sugar 2.5 g 2.5 g 2.5 g 4.5 g Total 20.0 g 20.0 g 20.0 g 20.0 g 20.0 g 20.0 g Composition (g/serve) Skimmed milk powder 3.67 11.03 8.87 7.43 5.27 3.83 Fat 1.25 3.64 2.80 2.24 1.40 0.84 Balanced layer formed (yes/no) Yes No No No No Yes

[0053] Creamer powders were prepared according to Table 3. The compositions were reconstituted with 150 ml hot water in a tall glass, resulting in a total solid content of 11.7% for the powdered creamer composition. After reconstitution, 25 ml of coffee liquid with 6.4% total solids content (1.6 g coffee diluted in 23.4 g water) were each added to the solutions.

[0054] Poor layer formation was observed with the use of milk fat, except when it has reached less than 5% of the creamer composition (S14).

Example 4

[0055]

TABLE-US-00004 TABLE 4 S5 S15 S16 S17 S18 Component Non-dairy creamer with 5.0 g 5.0 g 5.0 g 5.0 g 5.0 g 25% vegetable oil; 38% skimmed milk powder Foaming ingredient with 4.5 g 4.5 g 4.5 g 4.5 g 4.5 g 37% skimmed milk powder Gluco-fibers 8.0 g 10.5 g 5.5 g 3.0 g (Promitor) Sugar 2.5 g 5.0 g 7.5 g 10.5 g Total 20.0 g 20.0 g 20.0 g 20.0 g 20.0 g Composition (g/serve) Skimmed milk powder 3.67 3.67 3.67 3.67 3.67 Fat 1.25 1.25 1.25 1.25 1.25 Balanced layer formed Yes Yes Yes Yes Yes (yes/no)

[0056] Creamer powders were prepared according to Table 4. The compositions were reconstituted with 150 ml hot water in a tall glass, resulting in a total solid content of 11.7% for the powdered creamer composition. After reconstitution, 25 ml of coffee liquid with 6.4% total solids content (1.6 g coffee diluted in 23.4 g water) were each added to the solutions.

[0057] All solutions exhibited good layer formation [equal split between coffee layer and creamer layer].