Oil filler compositions and uses thereof

Patent metadata

Field	Value
Publication number	US-10645957-B2
Application number	US-201515538539-A
Country	US
Kind code	B2
Filing date	Dec 17, 2015
Priority date	Dec 22, 2014
Publication date	May 12, 2020
Grant date	May 12, 2020

Abstract

The present invention relates to processes for providing oil-filler compounds (OFC) compositions with enhanced taste and/or aromas. In particular the present invention relates to beverages containing micronized OFC particles. The present invention relates to the use of OFC in creamers, beverage powders, ready-to-drink liquid beverage preparations, or beverage capsules suitable for the production of a beverage.

First claim

The invention claimed is:

1. A process for providing an oil filler composition (OFC), the process comprising:
a) mixing in a first mixing step an oil component comprising oil-filler compounds (OFC) in oil and grinding the oil component to provide a first composition comprising micronized OFC particles with an average particle size below 100 micrometers (μm) in the oil, the OFC comprising a substance selected from the group consisting of dietary fibers, hydrocolloids, inorganic salts, and combinations thereof;
b) providing an aqueous component comprising a protein selected from the group consisting of a milk protein, a plant protein, and combinations thereof to provide a second composition;
c) mixing in a second mixing step the first composition with the second composition to provide a mixture;
d) homogenizing the mixture to provide an oil-in-water emulsion; and
e) drying the oil-in-water emulsion.

2. The process of claim 1 , wherein the protein comprised in the second composition comprises sodium caseinate.

3. The process according to claim 1 comprising adding a bulking agent and/or a sweetener agent to the oil-in-water emulsion; and
pasteurizing or commercially sterilizing the oil-in-water emulsion.

4. The process according to claim 3 , wherein the bulking agent comprises maltodextrin, and the sweetener agent comprises a sugar or a combination of carbohydrates.

5. A process for providing an oil filler composition, the process comprising:
a) mixing in a first mixing step an oil component comprising oil-filler compounds (OFC) in oil and grinding the oil component to provide a first composition comprising micronized OFC particles with an average particle size below 100 micrometers (μm) in the oil, the OFC comprising a substance selected from the group consisting of dietary fibers, hydrocolloids, inorganic salts, and combinations thereof;
b) providing an aqueous component comprising a protein selected from the group consisting of a milk protein, a plant protein, and combinations thereof to provide a second composition;
c) mixing in a second mixing step the first composition with the second composition to provide a mixture;
d) homogenizing the mixture to provide an oil-in-water emulsion by a high temperature short time (HTST) or ultra-high temperature (UHT) treatment using a direct or indirect process; and
e) filling the oil filler composition on a clean fill, ultra clean fill (ESL) or aseptic filler.

6. The process according to claim 1 comprising adding one or more emulsifiers in a step selected from the group consisting of
step a) to the first composition;
step b) to the aqueous component;
step c);
step d); and
combinations thereof.

7. The process according to claim 1 , wherein the protein in the aqueous component of step b) is selected from the group consisting of skim milk solids, caseinate, whey protein, and combinations thereof.

8. The process according to claim 1 , wherein the mixture obtained in step c) comprises at least 5% (w/w) of the oil component comprising the micronized OFC particles.

9. The process according to claim 1 , wherein the mixture obtained in step c) comprises
5-50% (w/w) of the oil component comprising the micronized OFC particles, wherein the micronized OFC particles constitute 2.5-70% of the total weight of the oil component comprising the micronized OFC particles;
1-50% (w/w) of the protein; and
5-70% (w/w) of a sugar source.

10. An OFC composition obtainable according to the process of claim 1 .

11. The process of claim 9 , wherein the protein comprises sodium caseinate.

12. The process of claim 5 , wherein the protein in the second composition comprises sodium caseinate.

13. The process of claim 5 comprising adding a bulking agent and/or a sweetener agent to the oil-in-water emulsion; and pasteurizing or commercially sterilizing the oil-in-water emulsion.

14. The process of claim 13 , wherein the bulking agent comprises maltodextrin, and the sweetener agent comprises a sugar or a combination of carbohydrates.

15. The process of claim 5 comprising drying the oil-in-water emulsion.

16. The process of claim 5 , wherein the mixture obtained in step c) comprises 5-50% (w/w) of the oil component comprising the micronized OFC particles, wherein the micronized OFC particles constitute 2.5-70% of the total weight of the oil component comprising the micronized OFC particles;
1-50% (w/w) of the protein; and
5-70% (w/w) of a sugar source.

Assignees

• Nestec Sa
• Nestle Sa

Inventors

• Leser Martin
• Reh Christoph
• Palzer Stephan
• Fries Lennart
• Niederreiter Gerhand
• Gehin-Delval Cecile
• Haider Christine

Classifications

• A23D7/0053

  Compositions other than spreads · CPC title

• A23L33/22

  Comminuted fibrous parts of plants, e.g. bagasse or pulp · CPC title

• A23C11/04

  containing non-milk fats but no non-milk proteins (A23C11/08, A23C11/10 take precedence) · CPC title

• A23L2/395 Primary

  in a particular shape or form · CPC title

• A21D2/36

  Vegetable material · CPC title