Creamers with improved texture/mouthfeel and method of making thereof
US-2020367521-A1 · Nov 26, 2020 · US
US9101149B2 · US · B2
| Field | Value |
|---|---|
| Publication number | US-9101149-B2 |
| Application number | US-201214111841-A |
| Country | US |
| Kind code | B2 |
| Filing date | Apr 12, 2012 |
| Priority date | Apr 15, 2011 |
| Publication date | Aug 11, 2015 |
| Grant date | Aug 11, 2015 |
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The present invention relates to a creamer composition, e.g. for use for addition into a coffee beverage, with improved oxidative and physical stability. The creamer includes oil with a high amount of oleic acids and a limited amount of linoleic acid and linolenic acid. The invention further relates to a method of producing the creamer, a beverage composition including the creamer and a method of producing a beverage composition.
Opening claim text (preview).
The invention claimed is: 1. A liquid creamer composition consisting of: water, sweetener, buffer salts, protein, flavor and color; a high oleic acid oil (i) comprising at least 50% oleic acid, no more than 30% linoleic acid, and no more than 5% linolenic acid, (ii) selected from the group consisting of soy bean oil, canola oil, and combinations thereof; a hydrocolloid in an amount between 0.01% and 0.5% of the liquid creamer composition; and an emulsifier.…
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