Intermediate-moisture frozen non-dairy coffee creamer
AssigneeRich Products Corporation
InventorsMarvin L. Kahn, Kuttikandathil E. Eapen
Life of this patent
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Abstract
An example of a composition of this invention is a non-dairy creamer containing: 40% water, 40% dextrose, 16% soybean, 2% coconut oil, and minor amounts of salt, emulsifier, stabilizer and flavoring. This product is semi-soft at freezer temperature and possesses the microbiological stability requisite for storage at room temperature for an extended period of time without spoilage.
Claims19
A microbiologically stable non-dairy creamer food product comprising about from 15 to 45% water, sugar in a ratio to water of about from 2-1:1, about from 2.5 to 30% fat, and minor but effective amounts of salt, emulsifier, stabilizer and flavoring provided that the amount of fat is less than the amount of water, the solutes content is adequate to provide the product with a water activity of about from 0.8 to 0.9, said sugar comprises at least about 50% of dextrose or fructose or a combination thereof based upon the total sugar content, wherein the foregoing ingredients comprise at least one of fructose and unsaturated fat and wherein the product is spoonable at about 10.degree. F.
A microbiologically stable non-dairy creamer food product comprising about from 15 to 45% water, sugar in a ratio to water of about from 2-1:1, about from 2.5 to 30% fat, and minor but effective amounts of salt, emulsifier, stabilizer and flavoring, provided that the amount of fat is less than the amount of water, the solutes content is adequate to provide the product with a water activity of about from 0.8 to 0.9, the amount of dextrose plus fructose is at least about 50% based upon the total sugar content and wherein the product is spoonable at about 10.degree. F.
The product of claim 16 wherein the fat content comprises a polyunsaturated to saturated fat ratio (P/S) of about from 0.74-0.38:1.
The product of claim 16 wherein said fat content is about from 10 to 60% unsaturated or partially unsaturated fat.
The method of making a microbiologically stable non-dairy creamer food product which product is spoonable at about 10.degree. F. which comprises mixing together about from 15 to 45% water, sugar in a ratio to water of about from 2-1:1, about from 2.5 to 30% fat, and minor but effective amounts of salt, emulsifier, stabilizer and flavoring, provided that the amount of fat is less than the amount of water, the solutes content is adequate to provide the product with a water activity of about from 0.8 to 0.9, and the sugar comprises at least about 50% dextrose plus fructose;
- pasteurizing the mixture and cooling the resultant product.
A microbiologically stable non-dairy creamer food product comprising about from 35 to 45% water, dextrose in a ratio to water of about from 1.5-1:1, about from 10 to 30% fat, and minor but effective amounts of salt, emulsifier, stabilizer and protein concentrate, provided that the solutes content is sufficient to provide the product with a water activity of about from 0.8 to 0.9, the fat content comprises at least about 75% unsaturated or partially saturated fat, and wherein the foregoing ingredients are adapted to provide a product which is semi-solid at 5.degree. F.
Dependencies are inferred from the claim text.