Liquid creamers and methods of making same
AssigneeNestec S.A.
InventorsAlexander A. Sher, Christine Ann Beeson, Winnie Octavia, Antonio J. Gutierrez
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Abstract
Liquid creamers and methods of making the liquid creamers are provided. In a general embodiment, the present disclosure a liquid creamer having a specific combination of a gum component, a protein, an emulsifier system, and an oil. The emulsifier system provides the liquid creamers with good emulsion stability and manageable viscosity without phase separation during different storage conditions over the full life of the product. The liquid creamers have a good physico-chemical stability without feathering, flocculation, sedimentation and other phase separation issues when added to beverages.
Claims13
A liquid creamer comprising:
- a gum component comprising a blend of kappa carrageenan and iota carrageenan in a weight ratio of about 1:2 to about 1:6;
- a protein comprising from about 0.5% to about 2.5% by weight;
- an emulsifier system comprising a blend of at least two emulsifiers and ranging comprising from about 0.2 to about 0.7% by weight, wherein-the weight ratio among of the emulsifier system:protein:gum component is (2-14):(5-50):1;
- and
- an oil ranging-comprising from about 8% to about 20% by weight.
A method of making a stable liquid creamer comprising:
- hydrating a combination of a gum component comprising a blend of kappa carrageenan and iota carrageenan in a weight ratio of about 1:2 to about 1:6, a protein ranging from about 0.5% to about 2.5% by weight, an emulsifier system comprising a blend of at least two low molecular weight emulsifiers and comprising from about 0.2 to about 0.7% by weight, and an oil ranging from about 8% to about 20% by weight to form a liquid creamer;
- homogenizing the liquid creamer;
- and
- aseptically filling a container with the liquid creamer.
Dependencies are inferred from the claim text.