Liquid creamer, method of making, and beverage containing same
AssigneeSociete des Produits Nestle S.A.
InventorsJun-Tse Ray Fu, Alexander A Sher
Life of this patent
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Abstract
The present invention relates to creamers for food products such as coffee and tea. In particular, the invention relates to a liquid creamer including casein based protein, pea protein, gellan gum, bicarbonate, citrate and oil. Further aspects of the invention are a beverage including a liquid creamer and a process for preparing a liquid creamer.
Claims18
A liquid creamer comprising casein based protein, pea protein, gellan gum, bicarbonate, citrate and oil, wherein:
- the casein based protein is present at a level between 0.7 and 1.4%;
- the pea protein is present at a level between 0.07 and 0.4%;
- the gellan gum is present at a level between 0.025 and 0.045%;
- the bicarbonate is present at a level between 0.1 and 0.2%;
- the citrate is present at a level between 0.3 and 0.4%;
- and
- the oil is present at a level between 6 and 12%;
- all percentages being as a weight percentage of the liquid creamer.
A beverage which is a ready-to-drink coffee beverage, the beverage comprising a liquid creamer comprising casein based protein, pea protein, gellan gum, bicarbonate, citrate and oil wherein the casein based protein is present at a level between 0.7 and 1.4%, the pea protein is present at a level between 0.07 and 0.4%, the gellan gum is present at a level between 0.025 and 0.045%, the bicarbonate is present at a level between 0.1 and 0.2%, the citrate is present at a level between 0.3 and 0.4%, and the oil is present at a level between 6 and 12%, all percentages being as a weight percentage of the liquid creamer.
A process of preparing a liquid creamer, the process comprising:
- dissolving casein based protein, pea protein, gellan gum, bicarbonate, citrate and oil in hot water under agitation to form a composition, wherein the casein based protein is present at a level between 0.7 and 1.4%, the pea protein is present at a level between 0.07 and 0.4%, the gellan gum is present at a level between 0.025 and 0.045%, the bicarbonate is present at a level between 0.1 and 0.2%, the citrate is present at a level between 0.3 and 0.4%, and the oil is present at a level between 6 and 12%, all percentages being as a weight percentage of the liquid creamer;
- sterilizing the composition using ultra-high temperature (UHT) treatment;
- homogenizing the composition;
- and
- wherein the homogenization is performed before the UHT treatment, after the UHT treatment, or before and after the UHT treatment.
Dependencies are inferred from the claim text.