# US 11,992,021 B2 · Liquid creamer, method of making, and beverage containing same > Agents: this data is available as JSON from the patentgrep API and MCP server — see https://patentgrep.com/llms.txt - Number: US 11,992,021 B2 - Document ID: US11992021B2 - Status: Granted - Kind: B2 - Application number: 17/293,593 - Filed: 2019-11-07 - Published: 2022-01-06 - Granted: 2024-05-28 - Earliest claimed: 2018-11-14 - Assignees: Societe des Produits Nestle S.A. - Applicants: Societe Des Produits Nestle S.A. - Inventors: Jun-Tse Ray Fu; Alexander A Sher - Web page: https://patentgrep.com/patent/US11992021B2 ## CPC - A23C 11/02: containing at least one non-milk component as source of fats or proteins (addition of non-milk fats or non-milk proteins in making cheese curd A23C19/055; whey or whey preparations containing non-milk components as source of fats or proteins A23C21/04) - A23F 5/02: Treating green coffee; Preparations produced thereby (roasting A23F5/04; removing unwanted substances A23F5/16; reducing or removing alkaloid content A23F5/20; extraction A23F5/24) - A23L 9/24: {containing non-milk fats and non-milk proteins, e.g. eggs or soybeans} - A23L 27/34: {Sugar alcohols} - A23L 27/36: {Terpene glycosides} - A23L 29/04: {Fatty acids or derivatives} - A23L 29/272: {Gellan} - A23C: DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF (preservation thereof A23B11/00) - A23F: COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF - A23L: FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF (preservation thereof A23B) ## 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. ## Claims ### Claim 1 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. ### Claim 2 (depends on 1) The liquid creamer according to claim 1 wherein the casein based protein is selected from the group consisting of caseinate, micellar casein and combinations of these. ### Claim 3 (depends on 1) The liquid creamer according to claim 1 which contains less than 0.001 wt. % monoacylglycerols, diacylglycerols and diacetylated tartaric acid esters of monoglycerides. ### Claim 4 (depends on 1) The liquid creamer according to claim 1 which contains less than 0.001 wt. % phosphate salts. ### Claim 5 (depends on 1) The liquid creamer according to claim 1 which contains less than 0.001 wt. % polysaccharides other than gellan gum. ### Claim 6 (depends on 1) The liquid creamer according to claim 1 wherein the gellan gum is a high acyl gellan gum. ### Claim 7 (depends on 1) The liquid creamer according to claim 1 wherein the citrate is provided in the form of potassium citrate, and the bicarbonate is provided in the form of sodium bicarbonate. ### Claim 8 (depends on 1) The liquid creamer according to claim 1 wherein the oil is selected from the group consisting of coconut oil, high oleic canola oil, high oleic soybean oil, high oleic sunflower oil, high oleic safflower oil and combinations of these. ### Claim 9 (depends on 1) The liquid creamer according to claim 1 comprising a sweetener selected from the group consisting of sucrose, fructose, glucose, allulose, sorbitol, maltitol, erythritol, mogrosides, steviol glycosides and combinations of these. ### Claim 10 (depends on 1) The liquid creamer according to claim 1 wherein the creamer is free from added solid particulate whiteners. ### Claim 11 (depends on 1) The liquid creamer according to claim 1 wherein the creamer is a shelf-stable liquid creamer. ### Claim 12 (depends on 1) A beverage comprising a liquid creamer according to claim 1. ### Claim 13 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. ### Claim 14 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. ### Claim 15 (depends on 14) The process according to claim 14 wherein the liquid creamer is aseptically filled into a container, which is then aseptically sealed. ### Claim 16 (depends on 1) The liquid creamer according to claim 1 wherein the bicarbonate is 0.1 to 0.15 w/w % of the liquid creamer. ### Claim 17 (depends on 13) The beverage according to claim 13 wherein the bicarbonate is 0.1 to 0.15 w/w % of the liquid creamer. ### Claim 18 (depends on 14) The process according to claim 14 wherein the bicarbonate is 0.1 to 0.15 w/w % of the liquid creamer.