Natural dairy based creamers and method of making the same

Patent metadata

Field	Value
Publication number	US-2020375206-A1
Application number	US-201816496543-A
Country	US
Kind code	A1
Filing date	Mar 15, 2018
Priority date	Mar 24, 2017
Publication date	Dec 3, 2020
Grant date	—

Abstract

Natural premium dairy based creamers for providing whitening and indulgent texture/mouthfeel of beverage and food products are provided. The creamers have good stability for 4 months at refrigeration, high whitening capacity and a pleasant mouthfeel when added to beverage or food, while being free from artificial additives. In a general embodiment, the present disclosure provides a creamer free of any artificial additives and comprising added sugar, milk fat, optionally vegetable oil, milk proteins including sweet buttermilk powder, gellan gum and optionally guar gum, and optionally natural flavors.

First claim

1 . A natural liquid dairy based creamer free of additives, comprising added sugar, milk fat, milk proteins, wherein the creamer comprises high-acyl gellan gum, and sweet buttermilk powder, and wherein:
high-acyl gellan gum ranges from 0.03 to 0.075 wt/wt %; sweet buttermilk powder ranges from 0.1 to 3.0 wt/wt %; the protein content ranges from 2.5 to 5.5 wt/wt %; the fat content ranges from 11 to 18 wt/wt %; the viscosity of the final product is between 100 and 500 cP measured at 4° C. and shear rate of 75 sec −1 ; and the total solids ranges from 45 to 65 wt/wt %.

2 . The creamer of claim 1 wherein the milk proteins is a protein source selected from the group consisting of liquid milk, cream, heavy cream, condensed milk, evaporated milk, liquid skim milk, liquid whole milk, non-fat dry milk powder, whole milk powder, whey protein isolate powder, whey protein concentrate powder, milk protein concentrate powder, micellar casein powder, buttermilk powder and combinations thereof.

3 . The creamer of claim 1 , wherein the fat source is milk fat selected from the group consisting of heavy cream, liquid whole milk, partially skimmed liquid milk, whole milk powder, milk fat, anhydrous milk fat, sweet buttermilk powder and combinations thereof.

4 . The creamer of claim 1 wherein the creamer comprises vegetable oil selected from the group consisting of high oleic canola, high oleic soybean oil, high oleic sunflower, high oleic safflower, coconut oil and combinations thereof.

5 . The creamer of claim 1 , wherein the creamer comprises coconut oil in an amount ranging from 0 to 15 wt/wt %.

6 . The creamer of claim 1 wherein total phospholipids content is at least 0.1 mg/g of total solids of the product.

7 . The creamer of claim 1 , wherein the creamer comprises guar gum in an amount ranging from 0 to 0.25 wt/wt %.

8 . The creamer of claim 1 , wherein sugar is selected from the group consisting of cane sugar, beet sugar, molasses, honey, Luo Han Guo (monk fruit) extract, stevia, rebaudiosides and combinations thereof.

9 . The creamer of claim 1 further comprises natural flavors selected from the group consisting of cocoa, Belgian chocolate, dark chocolate, Tahitian vanilla, Himalayan salt, caramel and combinations thereof.

10 . A process for manufacturing creamer, comprising the steps of:
obtaining ingredients including milk fat kept under low agitation at or alternative process conditions to avoid foam generation; preparing a premix comprising gums, milk proteins, and sugar; mixing the premix in presence of nonfat dry milk powder to achieve a completed hydration of dry ingredients and add flavor; mixing of fat components under low shear; UHT treatment; homogenization at 135/35 bars to obtain a creamer free of additives and a total solids content of from 45 to 65 wt/wt % and a fat content of 11 to 18 wt/wt %; and filling the container aseptically.

11 . The process of claim 10 , wherein the UHT treatment temperature is at a minimum 141° C. for about 3 seconds or any other suitable combinations.

Assignees

• Nestle Sa

Inventors

• Zreyas Veena
• Saffon Maxime
• Sahai Deepak
• Sher Alexander A

Classifications

• A23C11/04 Primary

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

• A23V2002/00

  Food compositions, function of food ingredients or processes for food or foodstuffs · CPC title

• A23C17/00

  Buttermilk; Buttermilk preparations (milk preparations, milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment A23C9/14; preservation of buttermilk or buttermilk preparations A23B11/50) · CPC title

• A23L29/272 Primary

  Gellan · CPC title

• A23C13/14

  containing milk products or {non-fat} milk components · CPC title