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US 4,784,865 AGranted
Low fat coffee whitener and method for making low fat coffee whitener
AssigneeThe Pro-Mark Companies
InventorsDonald B. Baker, Vanessa Hulett
Life of this patent
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AssigneeThe Pro-Mark Companies
InventorsDonald B. Baker, Vanessa Hulett
Estimating the term…
A substantially fat and cholesterol free, low calorie, fluid, dairy coffee whitener comprising, as major ingredients, low fat milk having a butterfat content not exceeding 1.0% by weight, preferably less than about 0.4% by weight, and nonfat dry milk solids, and including an emulsifier, preferably a monodiglyceride, and a whitening agent. The nonfat dry milk solids are preferably of the specially heat modified type and are derived from a process in which condensed skim milk is subjected to non-coagulative direct steam heating prior to spray drying. The resultant coffee whitener has the appearance, taste and mouth feel of conventional high butterfat containing dairy creamers, a total solids content of 18 to 25% by weight, a protein content of 8 to 12% by weight and a calorie content of less than 10 calories per serving.
A non-stabilized, fluid, dairy coffee whitener composition which exhibits the organoleptic properties of conventional dairy creamers comprising, as major ingredients, a butterfat-containing milk product in sufficient amount to provide a butterfat content in said coffee whitener composition not exceeding 1.0% by weight and nonfat dry milk, and including an emulsifier in an amount sufficient to disperse milk protein contributed to said composition by said milk product and said nonfat dry milk into finely divided protein micelles, said coffee whitener composition having a total solids content of 18-25% by weight, a protein content of 8-12% by weight, and total fat, saturated fat, cholesterol and calorie contents substantially below the corresponding contents of conventional half and half dairy creamers.
A method for making a non-stabilized, substantially fat and cholesterol free, low calorie, fluid, dairy coffee whitener composition which exhibits the organoleptic properties of conventional dairy creamers comprising the steps of:
Dependencies are inferred from the claim text.