Creamer compositions

Patent metadata

Field	Value
Publication number	US-10687548-B2
Application number	US-201615558405-A
Country	US
Kind code	B2
Filing date	Mar 8, 2016
Priority date	Mar 19, 2015
Publication date	Jun 23, 2020
Grant date	Jun 23, 2020

Abstract

The present invention relates to processes for manufacturing creamer compositions. Further aspects of the invention relate to a creamer composition, the use of a creamer composition, a food ingredient, a food product and a process for providing a coffee mix.

First claim

The invention claimed is:

1. A process for manufacturing a creamer composition, the process comprising:
providing a flavor precursor composition comprising at least one polyol and at least one amino compound, wherein the at least one amino compound is selected from the group consisting of amino acids, amino acid derivatives and peptides, wherein the at least one polyol and the at least one amino compound are materials solid at 25° C., wherein the at least one polyol and the at least one amino compound are combined with water and/or glycerol to form a liquid eutectic mixture, the amount of water and/or glycerol being insufficient to dissolve the at least one polyol or the at least one amino compound individually at 25° C., or the amount of water and/or glycerol being such that all the at least one polyol and all the at least one amino compound are simultaneously saturated at 25° C., and wherein the at least one polyol is selected from the group consisting of glycerol, sorbitol, glucuronic acid, 5-keto-gluconic acid, galacturonic acid, iduronic acid, maltodextrin, glucose syrup, rhamnose, xylose, glucose, fructose, sucrose, lactose, maltose, xylitol, maltitol, erythritol, mannitol and mixtures thereof;
heating the flavor precursor composition to generate a process flavour composition; and
mixing the process flavor composition with an aqueous creamer component.

2. The process according to claim 1 , wherein the at least one amino compound is selected from the group consisting of glycine, alanine, valine, norvaline, leucine, norleucine, aspartic acid, glutamic acid, asparagine, glutamine, arginine, lysine, serine, threonine, proline, tyrosine, cysteine, cystine, methionine, phenylalanine, histidine, tryptophan, dihydroxyphenylalanine, taurin, thiamine, carnosine and mixtures thereof.

3. The process according to claim 1 , wherein the at least one polyol is a reducing sugar.

4. The process according to claim 1 , wherein the at least one polyol is selected from the group consisting of rhamnose, xylose, fructose and combinations of these, and the at least one amino compound is selected from the group consisting of glycine, lysine and combinations of these.

5. The process according to claim 1 , wherein the flavor precursor composition comprises an alkali.

6. The process according to claim 1 , wherein the flavor precursor composition comprises an oil and the process flavour composition is mixed with the aqueous creamer component to form an oil-in-water emulsion.

7. The process according to claim 6 further comprising drying the oil-in-water emulsion to a powder.

8. The process according to claim 1 , wherein the aqueous creamer component comprises protein.

9. A process for providing a coffee mix, the process comprising:
manufacturing a creamer composition by providing a flavor precursor composition comprising at least one polyol and at least one amino compound selected from the group consisting of amino acids, amino acid derivatives and peptides, wherein the at least one polyol and the at least one amino compound are materials solid at 25° C. and wherein the at least one polyol and the at least one amino compound are combined with water and/or glycerol to form a liquid eutectic mixture, the amount of water and/or glycerol being insufficient to dissolve the at least one polyol or the at least one amino compound individually at 25° C., or the amount of water and/or glycerol being such that all the at least one polyol and all the at least one amino compound are simultaneously saturated at 25° C., and wherein the at least one polyol is selected from the group consisting of glycerol, sorbitol, glucuronic acid, 5-keto-gluconic acid, galacturonic acid, iduronic acid, maltodextrin, glucose syrup, rhamnose, xylose, glucose, fructose, sucrose, lactose, maltose, xylitol, maltitol, erythritol, mannitol and mixtures thereof;
heating the flavor precursor composition to generate a process flavour composition;
mixing the process flavor composition with an aqueous creamer component to form the creamer composition; and
combining the creamer composition with soluble coffee to form the coffee mix.

10. The process according to claim 1 , wherein the liquid eutectic mixture has a melting point below −40° C.

11. The process according to claim 1 , wherein the liquid eutectic mixture has a melting point at least 20° C. lower than the lowest individual melting point of the at least polyol, the at least one amino compound, and the water and/or glycerol.

12. The process according to claim 6 , wherein the oil is in an amount of at most about 50 wt. % of the creamer composition.

13. The process according to claim 1 , wherein the creamer composition comprises 5-methylfurfural, 1-hydroxy-2-propanone and furaneol.

14. The process according to claim 1 , wherein the creamer composition comprises at least 1 μg/g of 5-methylfurfural.

15. The process according to claim 1 , wherein the creamer composition comprises at least 100 μg/g of furaneol.

Assignees

• Nestec Sa
• Nestle Sa

Inventors

• Smarrito-Menozzi Candice Marie
• Viton Florian
• Matthey-Doret Walter

Classifications

• A23C11/00

  Milk substitutes, e.g. coffee whitener compositions (cheese substitutes A23C20/00; preservation of milk substitutes A23B11/20; butter substitutes A23D) · CPC title

• A23L27/206

  Dairy flavours · CPC title

• A23F5/00

  Coffee; Coffee substitutes; Preparations thereof (preservation of coffee or coffee substitutes A23B90/00) · CPC title

• A23L27/215 Primary

  heated in the presence of reducing sugars, e.g. Maillard's non-enzymatic browning · CPC title

• A23C9/00

  Milk preparations; Milk powder or milk powder preparations (mixtures of whey with milk products or milk components A23C21/06; preservation of milk or milk preparations A23B11/10) · CPC title