Low fat creamer compositions
A non-fat creamer composition that contains from about 10% to about 90%, of a microparticulated protein component and from about 10% to about 90%, of a insoluble microcrystalline cellulose component. In the hydrated state the microparticulated protein component particles have a mean diameter particle size distribution ranging from about 0.1 microns to about 10.0 microns, and preferably less than about 5 percent of the total number of particles exceed about 10.0 microns in diameter. Further, the creamer composition contains less than about 2% of fat and oil. These non-fat creamer compositions can be powdered and liquid, dairy and non-dairy, and can be prepared in both concentrated and ready-to-use forms. The powdered creamer compositions are well suited for use in instant and/or dry food and beverage compositions that require the addition of water or other suitable fluids prior to use.
1. A non-fat creamer composition comprising:
A) from about 10% to about 73%, by weight of the dry composition, of a microparticulated protein component:
B) from about 27% to about 90%, by weight of the dry composition, of a insoluble microcrystalline cellulose component: wherein in a hydrated state the microparticulated protein component particles have a mean diameter particle size distribution ranging from about 0.1 microns to about 10.0 microns, with less than about 5 percent of the total number of particles exceeding about 10.0 microns in diameter, and wherein the creamer composition contains less than about 1%, by weight of the dry composition, of fat and oil.
2. The non-fat creamer composition of claim 1 , wherein the non-fat creamer composition is prepared by a process that includes spray drying in the presence of an inert gas such that the resulting creamer particles are gasified.
3. The non-fat creamer composition of claim 1 , further comprising from about 0.1% to about 10%, by weight of the dry composition, of a bulking agent.
4. The non-fat creamer composition of claim 1 , wherein the non-fat creamer composition is essentially free of fat and oils selected from the group consisting of soybean oil, canola (low erucic acid) oil, corn oil, cottonseed oil, peanut oil, safflower oil, sunflower oil, rapeseed oil, sesame oil, olive oil, coconut oil, palm kernel oil, palm oil, tallow, butter, lard, fish oil, and mixtures thereof.
5. The non-fat creamer composition of claim 1 , wherein the protein component is selected from the group consisting of plant proteins, dairy proteins, animal proteins, and mixtures thereof.
6. The non-fat creamer composition of claim 1 , further comprising less than about 1%, by weight of the dry composition, of water soluble polymers selected from the group consisting of starch, carboxymethyl cellulose gum, carrageenan gum, xanthan gum and mixtures thereof.
7. The non-fat creamer composition of claim 1 , further comprising less than about 1%, by weight of the dry composition, of soluble carbohydrate components selected from the group consisting of gum arabic, starch, calcium alginate, cross-linked alginates, dextran, gellan gum, curdlan, konjac mannan, chitin, schizophyllan and chitosan, and mixtures thereof.
8. The non-fat creamer composition of claim 1 , further comprising an additional ingredient selected from the group consisting of flavorants, milk solids, soluble beverage components, buffers and buffering systems, natural and artificial sweeteners, thickeners, foaming agents and foaming systems, processing aids, and mixtures thereof.
9. The non-fat creamer composition of claim 1 wherein the creamer composition contains less than about 0.1%, by weight of the dry composition, of fat and oil.
10. The non-fat creamer composition of claim 1 further comprising less than about 0.1%, by weight of the dry composition, of water soluble polymers selected from the group consisting of starch, carboxymethyl cellulose gum, carrageenan gum, xanthan gum and mixtures thereof.
11. The non-fat creamer composition of claim 1 further comprising less than about 0.1%, by weight of the dry composition, of soluble carbohydrate components selected from the group consisting of gum arabic, starch, calcium alginate, cross-linked alginates, dextran, gellan gum, curdlan, konjac mannan, chitin, schizophyllan and chitosan, and mixtures thereof.
12. A non-fat beverage comprising from about 0.1% to about 10%, by weight, of the non-fat creamer composition according to claim 1 .