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US 2026/0198532 A1Published application
Edible beads comprising a non-dairy creamer
AssigneeKoninklijke Douwe Egberts B.V.
InventorGayle Harris
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Abstract
The present invention relates to an edible bead comprising an outer polysaccharide gel membrane and a filling, wherein the filling comprises a non-dairy creamer and at least one soluble dietary fibre and wherein the filling comprises less than 15 wt. % sugars by weight of the filling. The present invention also relates to a process for preparing an edible bead, the process comprising the steps of: a) preparing a first solution comprising a metal salt, a non-dairy creamer and at least one soluble dietary fibre; b) preparing a second solution comprising at least one polysaccharide; and c) contacting the first solution with the second solution to form a polysaccharide gel membrane and encapsulating the first solution in the polysaccharide gel membrane.
Claims27
1:
- An edible bead comprising an outer polysaccharide gel membrane and a filling, wherein the filling comprises a non-dairy creamer and at least one soluble dietary fibre and wherein the filling comprises less than 15 wt. % sugars by weight of the filling.
2:
- An edible bead according to claim 1, wherein the non-dairy creamer comprises a vegetable fat, preferably wherein the vegetable fat is derived from a coconut, cocoa bean, palm fruit, sunflower seeds, soybean seeds, palm kernel, cotton seeds, canola seeds, olives, safflower seeds, or any combination thereof, most preferably coconut.
3:
- An edible bead according to claim 1, wherein the at least one soluble fibre is selected from group consisting of inulin, fructooligosaccharide (FOS), levan, polydextrose, kestose, nystose, raffinose, galacto-oligosaccharides, galactotriose, manno-oligosaaccharides, mannotriose, mannotetraose, soy bean oligosaccharides, arabinogalactans, xylo-oligosaccharides, xylotriose, xylotetraose, arabinoxylan-oligosaccharides, arabinotriose, arabinotetraose, milk oligosaccharides, 2′-fucosyl lactose, lacto-n-neotetraose, glucan (i.e., glucose containing) oligosaccharides, cello-oligosaccharides (or cellodextrins), resistant dextrins (e.g., soluble corn fiber, soluble wheat fiber, soluble tapioca fiber, soluble pea fibre), nigero-oligosaccharides, nigerotriose, nigerotetraose, kojitriose, kojitetraose, dextrans, beta glucans, lichenan, isolichenan, and combinations thereof.
4:
- An edible bead according to claim 3, wherein the at least one soluble dietary fibre is selected from the group consisting of inulin, galacto-oligosaccharide, polydextrose, fructooligosaccharide (FOS) and combinations thereof.
5:
- An edible bead according to claim 1, wherein the at least one soluble dietary fibre is present in an amount of at least 5 wt. % by weight of the filling, preferably in an amount of from 5-40 wt. % by weight of the filling.
6:
- An edible bead according to claim 1, wherein the sugars are selected from the group consisting of glucose, sucrose, fructose, galactose, lactose, maltose, isomaltose, sugar hydrates (such as dextrose monohydrate, for example), and combinations thereof.
7:
- An edible bead according to claim 1, wherein the filling comprises a non-dairy creamer in an amount of at least 1 wt. % by weight of the filling, preferably from 5-30 wt. % by weight of the filling.
8:
- An edible bead according to claim 1, wherein the filling is liquid.
9:
- An edible bead according to claim 1, wherein the polysaccharide is a hydrocolloid.
10:
- An edible bead according to claim 1, wherein the polysaccharide is selected from the group consisting of alginate, low methoxy pectin, guar gum and combinations thereof, preferably wherein the polysaccharide is an alkaline earth metal alginate, preferably calcium alginate.
11:
- An edible bead according to claim 1, wherein the filling does not comprise a hydrocolloid.
12:
- An edible bead according to claim 1, wherein the filling further comprises a flavouring, sweetener, organic acids, nutraceutical, colouring agent and/or thickening agent.
13:
- A process for preparing an edible bead, the process comprising the steps of:
- a) preparing a first solution comprising a metal salt, a non-dairy creamer and at least one soluble dietary fibre;
- b) preparing a second solution comprising at least one polysaccharide;
- and
- c) contacting the first solution with the second solution to form a polysaccharide gel membrane and encapsulating the first solution in the polysaccharide gel membrane.
2 more elements
14:
- A process according to claim 13, wherein the at least one soluble dietary fibre is selected from the group consisting of inulin, fructooligosaccharide (FOS), galacto-oligosaccharide, polydextrose and combinations thereof.
15:
- A process according to claim 13, wherein the metal salt is a calcium metal salt, preferably selected from the group consisting of calcium lactate, calcium chloride, calcium lactate gluconate and combinations thereof.
16:
- A process according to claim 13, wherein the polysaccharide is a hydrocolloid, preferably a low methoxy pectin, guar gum and combinations thereof, more preferably sodium alginate.
17:
- A process according to claim 13, wherein the first solution does not comprise a hydrocolloid.
18:
- A process according to claim 13, wherein the non-dairy creamer comprises a vegetable fat, preferably wherein the vegetable fat is derived from a coconut, cocoa bean, palm fruit, sunflower seeds, soybean seeds, palm kernel, cotton seeds, canola seeds, olives, safflower seeds, or any combination thereof, most preferably coconut.
19:
- A process according to claim 13, wherein the first solution comprises less than 15 wt. % sugar by weight of the first solution.
20:
- A product comprising one or more edible beads according to claim 1.
21:
- A product according to claim 20, wherein the product comprises a beverage liquid, preferably wherein the edible beads are dispersed in the beverage liquid, preferably wherein the beverage liquid is a coffee, tea, infusion of one or more plants, herbs, fruits or spices, chocolate, carbonated liquid, flavoured water alcoholic liquid and/or juice.
22:
- A product according to claim 20, wherein the product comprises one or more edible beads dispersed in an aqueous solution, preferably wherein the aqueous solution is a preservation solution comprising at least one soluble dietary fibre, a non-dairy creamer, a sweetener, organic acid, thickening agent, nutraceutical, colouring agent and/or a sugar.
23:
- A product according to claim 22, wherein the preservation solution does not comprise a metal salt.
24:
- A product according to claim 20, wherein the product comprises a food product, preferably wherein the edible beads are disposed on the food product, preferably wherein the food product is a dairy product, confectionery product, wholegrain product frozen product, savoury product and/or baked product.
25:
- A method of preparing a product according to claim 20 comprising the steps of:
- a) providing the edible bead;
- and
- b) adding the edible bead to an aqueous solution, liquid product and/or food product.
1 more element
26:
- A container comprising a product according to claim 20.
27:
- A method of preparing a container according to claim 26 comprising the steps of:
- a) providing the product;
- and
- b) adding the product to the container.
1 more element