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US 12,733,654 B2Granted
Non-dairy creamer delivery system
AssigneeWhiteWave Services, Inc.
InventorsBrandon Eugene Bell, James Matthew Owen
Life of this patent
Estimating the term…
Abstract
Pressurized non-dairy compositions that can be expelled from a pressurized container, typically through an actuator, into a beverage are described. Upon combining the non-dairy composition with the beverage, a portion of the non-dairy composition provides a stable foam on top of the beverage (“foaming”) and a portion of the non-dairy composition is mixed into and remains in the beverage “creaming”).
Claims9
A method to provide a doubly homogenized non-dairy composition from a pressurized delivery system to a beverage, comprising the steps:
- providing the beverage in an open vessel;
- expelling the doubly homogenized non-dairy composition from the pressurized delivery system comprising nitrous oxide, a container, a valve and spring assembly and an actuator comprising a channel having an internal diameter of at least 1.5 millimeters extending from a connection to the valve and spring assembly to a nozzle opening, and up to 3.0 millimeters, onto the beverage with a velocity from about 7 meters/second to about 8 meters/second under pressures from about 70 psig to about 75 psig and at a flow rate of at least about 4.6 grams per second such that about 70 to 80 percent of the doubly homogenized non-dairy composition penetrates and dissolves throughout the beverage and wherein the non-dairy doubly homogenized composition provides a foam portion at the interface between the beverage and the surface of the beverage which remains on the surface of the beverage at least 5 minutes;
- and
- obtaining a modified beverage comprising the non-dairy doubly homogenized composition, wherein the doubly homogenized non-dairy composition comprises:
- from about 25 to about 40 percent by weight of a sugar agent;
- from about 8 to about 16 percent by weight of coconut oil;
- from about 0.5 to about 1.5 percent by weight of a milk protein concentrate;
- from about 0.5 to about 1.5 percent by weight of a caseinate;
- from about 0.2 to about 2 percent by weight of a stabilizer;
- from about 0.05 to about 0.6 percent by weight of stearoyl lactylate;
- from about 0.2 to about 0.8 percent by weight of dipotassium phosphate;
- from about 0.05 to about 0.3 percent by weight monoglycerides and diglycerides prepared from hydrogenated soybean oil;
- and the remainder water,
- wherein the expelled doubly homogenized non-dairy composition has a unimodal distribution weight average particle size of less than 0.5 microns and the doubly homogenized non-dairy composition has a shelf life of at least 180 days, and
- wherein the doubly homogenized non-dairy composition has an initial viscosity of from about 100 centipoise to about 150 centipoise at about 5° C.
12 more elements
A method to prepare a foamed beverage with a doubly homogenized non-dairy composition, comprising the step:
- providing a beverage in an open vessel;
- expelling the doubly homogenized non-dairy composition from a pressurized delivery system comprising nitrous oxide, a container, a valve and spring assembly and an actuator comprising a channel having an internal diameter of at least 1.5 millimeters extending from a connection to the valve and spring assembly to a nozzle opening, and up to 3.0 millimeters onto the beverage with a velocity from about 5.5 meters/second to about 7.5 meters/second under pressures from about 45 psig to about 55 psig and at a flow rate of at least about 4.6 grams per second such that about 70 to 80 percent of the doubly homogenized non-dairy composition and nitrous oxide penetrates and dissolves in the beverage, wherein the nitrous oxide creates bubbles in the beverage along with turbulence and/or disperses the contents of the doubly homogenized non-dairy composition into the beverage and wherein the doubly homogenized non-dairy composition forms a foam portion at the surface interface of the beverage which remains on the surface and the remainder of the doubly homogenized non-dairy composition is distributed throughout the remainder of the beverage to provide the foamed beverage, wherein the doubly homogenized non-dairy composition comprises:
- from about 25 to about 40 percent by weight of a sugar agent;
- from about 8 to about 16 percent by weight of coconut oil;
- from about 0.5 to about 1.5 percent by weight of a milk protein concentrate;
- from about 0.5 to about 1.5 percent by weight of a caseinate;
- from about 0.2 to about 2 percent by weight of a stabilizer;
- from about 0.05 to about 0.6 percent by weight of stearoyl lactylate;
- from about 0.2 to about 0.8 percent by weight of dipotassium phosphate;
- from about 0.05 to about 0.3 percent by weight monoglycerides and diglycerides prepared from hydrogenated soybean oil;
- and the remainder water, wherein the expelled doubly homogenized non-dairy composition has a unimodal distribution weight average particle size of less than 0.5 microns and the doubly homogenized non-dairy composition has a shelf life of at least 180 days, and
- wherein the doubly homogenized non-dairy composition has an initial viscosity of from about 100 centipoise to about 150 centipoise at about 5° C.
9 more elements
Dependencies are inferred from the claim text.