Liquid creamer composition comprising oleosomes as replacement for oil and method of using same

Patent metadata

Field	Value
Publication number	US-9980500-B2
Application number	US-201414774561-A
Country	US
Kind code	B2
Filing date	Mar 27, 2014
Priority date	Mar 28, 2013
Publication date	May 29, 2018
Grant date	May 29, 2018

Abstract

The present invention relates to a creamer composition, e.g. for use for addition into a coffee beverage, having good physical and chemical stability, in particular the invention relates to a liquid creamer composition including protein, oleosomes and optionally oil. The invention also relates to a beverage composition including the liquid creamer composition, and a method of making it.

First claim

The invention claimed is:

1. A liquid creamer composition comprising oleosomes at a level from about 0.5% to 15% by weight of the liquid creamer composition, the liquid creamer composition further comprising protein added to the oleosomes at a level from about 0.1% to about 3% by weight of the liquid creamer composition, the liquid creamer composition has been UHT-treated, and the liquid creamer composition is devoid of added low molecular weight emulsifiers and devoid from other lipids than that of the oleosomes.

2. The liquid creamer composition of claim 1 wherein the oleosomes are between about 2.5% and about 10% by weight of the liquid creamer composition.

3. The liquid creamer composition of claim 1 wherein the weight ratio between the protein added to the oleosomes and the oleosomes is between about 0.007:1 and about 6:1.

4. The liquid creamer composition of claim 1 wherein the oleosomes comprise:
lipid fraction at a level from about 90% to about 99% by weight of the oleosomes; and
protein fraction at a level from about 0.5% to about 10% by weight of the oleosomes.

5. The liquid creamer composition of claim 1 wherein the oleosomes comprise:
lipid fraction at a level from about 30% to about 90% by weight of the oleosomes;
protein fraction at a level from about 10% to about 25% by weight of the oleosomes;
carbohydrate fraction at a level from about 0% to about 40% by weight of the oleosomes; and
mineral fraction at a level from about 0% to about 10% by weight of the oleosomes.

6. A liquid creamer composition comprising oil and protein and further comprising oleosomes, the liquid creamer composition has been UHT-treated, and the liquid creamer composition is devoid of added low molecular weight emulsifiers, the oil is between about 1 wt. % and about 15 wt. % of the liquid creamer composition, and the oleosomes are between about 0.005 wt. % and about 0.5 wt. % of the liquid creamer composition.

7. The liquid creamer composition of claim 1 , wherein the oleosomes are extracted from seeds or germs selected from the group consisting of soy seeds, canola seeds, sunflower seeds, camelina seeds, safflower seeds, flaxseed seeds, corn germs, and a combination thereof.

8. A beverage composition comprising a creamer composition comprising oleosomes at a level from about 0.5% to 15% by weight of the creamer composition, the creamer composition further comprising protein added to the oleosomes at a level from about 0.1% to about 3% by weight of the creamer composition, the creamer composition has been UHT-treated, and the creamer composition is devoid of added low molecular weight emulsifiers.

9. The beverage composition of claim 8 wherein the beverage is selected from the group consisting of a coffee beverage, a tea beverage, a malt beverage, a cereal beverage, and a cocoa beverage.

10. A method of producing a liquid creamer composition, the method comprising:
providing a composition comprising water and protein and further comprising olesomes;
homogenising the composition to produce a creamer composition;
performing UHT treatment on the creamer composition; and
filling the UHT-treated creamer composition into a package, and the UHT-treated creamer composition is devoid of added low molecular weight emulsifiers and devoid from other lipids than that of the oleosomes.

11. A method of preparing a beverage composition, the method comprising:
providing a beverage composition base; and
adding a liquid creamer composition to the beverage composition base, the liquid creamer composition comprising oleosomes at a level from about 0.5% to 15% by weight of the liquid creamer composition, the liquid creamer composition further comprising protein added to the oleosomes at a level from about 0.1% to about 3% by weight of the creamer composition, the liquid creamer composition has been UHT-treated, and the liquid creamer composition is devoid of added low molecular weight emulsifiers.

12. The method of claim 11 wherein the beverage composition is selected from the group consisting of a coffee beverage, a tea beverage, a malt beverage, a cereal beverage, and a cocoa beverage.

13. The liquid creamer composition of claim 6 , wherein the oleosomes are extracted from seeds or germs selected from the group consisting of soy seeds, canola seeds, sunflower seeds, camelina seeds, safflower seeds, flaxseed seeds, corn germs, and a combination thereof.

14. The liquid creamer composition of claim 1 wherein the liquid creamer composition has a shelf-life stability of at least 6 months at 4° C., at least 6 months at 20° C., at least 6 months at 30° C., and at least 1 month at 38° C.

15. The liquid creamer composition of claim 6 wherein the liquid creamer composition has a shelf-life stability of at least 6 months at 4° C., at least 6 months at 20° C., at least 6 months at 30° C., and at least 1 month at 38° C.

16. The method of claim 10 wherein the UHT-treated creamer composition has a shelf-life stability of at least 6 months at 4° C., at least 6 months at 20° C., at least 6 months at 30° C., and at least 1 month at 38° C.

17. The method of claim 11 wherein the liquid creamer composition has a shelf-life stability of at least 6 months at 4° C., at least 6 months at 20° C., at least 6 months at 30° C., and at least 1 month at 38° C.

Assignees

• Nestec Sa

Inventors

• Kapchie Virginie
• Bezelgues Jean-Baptiste
• Milo Christian
• Leser Martin Erwin
• Sher Alexander A

Classifications

• A23F3/163

  Liquid or semi-liquid tea extract preparations, e.g. gels or liquid extracts in solid capsules · CPC title

• A23C11/08 Primary

  containing caseinates but no other milk proteins nor milk fats · CPC title

• A23G1/32

  characterised by the composition {containing organic or inorganic compounds} · CPC title

• A23F5/243

  Liquid, semi-liquid or non-dried semi-solid coffee extract preparations; Coffee gels; Liquid coffee in solid capsules (A23F5/246 takes precedence) · CPC title