Creamers with improved texture/mouthfeel and method of making thereof

• Main Authors: Sher, Alexander, Fu, Jun-Tse
• Format: Patent
• Language: English
• Published: 03.10.2019
• Subjects: CHEWING GUM; COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; COFFEE; CONFECTIONERY; DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; ICE-CREAM; MAKING THEREOF; MANUFACTURE, PREPARATION, OR INFUSION THEREOF; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; TEA; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR SUBSTITUTES; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The present invention relates to beverage products, in particular a liquid non-dairy creamer composition having a texture similar to a sweetened condensed milk or yogurt-like. The composition comprises oil in the range of 10-16 wt/wt%; caseinate salts in the range of 1.5 to 2.2 wt/wt%; mono-/diglycerides in the range of 0.13 to 0.3 wt/wt%; tartaric acid esters of monoglycerides in the range of 0.4 to 0.8 wt/wt%; kappa-carrageenan in the range of 0.06 to 0.09 wt/wt%; iota-carrageenan in the range of 0.05 to 0.11 wt/wt%; and guar gum in the range of 0.1 to 0.4 wt/wt%.