Liquid creamer composition comprising oleosomes as replacement for oil and method of using same
View Patent ↗The present invention relates to a creamer composition, e.g. for use for addition into a coffee beverage, having good physical and chemical stability, in particular the invention relates to a liquid creamer composition including protein, oleosomes and optionally oil. The invention also relates to a beverage composition including the liquid creamer composition, and a method of making it.
1. A liquid creamer composition comprising oleosomes at a level from about 0.5% to 15% by weight of the liquid creamer composition, the liquid creamer composition further comprising protein added to the oleosomes at a level from about 0.1% to about 3% by weight of the liquid creamer composition, the liquid creamer composition has been UHT-treated, and the liquid creamer composition is devoid of added low molecular weight emulsifiers and devoid from other lipids than that of the oleosomes.
2. The liquid creamer composition of claim 1 wherein the oleosomes are between about 2.5% and about 10% by weight of the liquid creamer composition.
3. The liquid creamer composition of claim 1 wherein the weight ratio between the protein added to the oleosomes and the oleosomes is between about 0.007:1 and about 6:1.
4. The liquid creamer composition of claim 1 wherein the oleosomes comprise:
lipid fraction at a level from about 90% to about 99% by weight of the oleosomes; and
protein fraction at a level from about 0.5% to about 10% by weight of the oleosomes.
5. The liquid creamer composition of claim 1 wherein the oleosomes comprise:
lipid fraction at a level from about 30% to about 90% by weight of the oleosomes;
protein fraction at a level from about 10% to about 25% by weight of the oleosomes;
carbohydrate fraction at a level from about 0% to about 40% by weight of the oleosomes; and
mineral fraction at a level from about 0% to about 10% by weight of the oleosomes.
6. A liquid creamer composition comprising oil and protein and further comprising oleosomes, the liquid creamer composition has been UHT-treated, and the liquid creamer composition is devoid of added low molecular weight emulsifiers, the oil is between about 1 wt. % and about 15 wt. % of the liquid creamer composition, and the oleosomes are between about 0.005 wt. % and about 0.5 wt. % of the liquid creamer composition.
7. The liquid creamer composition of claim 1 , wherein the oleosomes are extracted from seeds or germs selected from the group consisting of soy seeds, canola seeds, sunflower seeds, camelina seeds, safflower seeds, flaxseed seeds, corn germs, and a combination thereof.
8. A beverage composition comprising a creamer composition comprising oleosomes at a level from about 0.5% to 15% by weight of the creamer composition, the creamer composition further comprising protein added to the oleosomes at a level from about 0.1% to about 3% by weight of the creamer composition, the creamer composition has been UHT-treated, and the creamer composition is devoid of added low molecular weight emulsifiers.
9. The beverage composition of claim 8 wherein the beverage is selected from the group consisting of a coffee beverage, a tea beverage, a malt beverage, a cereal beverage, and a cocoa beverage.
10. A method of producing a liquid creamer composition, the method comprising:
providing a composition comprising water and protein and further comprising olesomes;
homogenising the composition to produce a creamer composition;
performing UHT treatment on the creamer composition; and
filling the UHT-treated creamer composition into a package, and the UHT-treated creamer composition is devoid of added low molecular weight emulsifiers and devoid from other lipids than that of the oleosomes.
11. A method of preparing a beverage composition, the method comprising:
providing a beverage composition base; and
adding a liquid creamer composition to the beverage composition base, the liquid creamer composition comprising oleosomes at a level from about 0.5% to 15% by weight of the liquid creamer composition, the liquid creamer composition further comprising protein added to the oleosomes at a level from about 0.1% to about 3% by weight of the creamer composition, the liquid creamer composition has been UHT-treated, and the liquid creamer composition is devoid of added low molecular weight emulsifiers.
12. The method of claim 11 wherein the beverage composition is selected from the group consisting of a coffee beverage, a tea beverage, a malt beverage, a cereal beverage, and a cocoa beverage.
13. The liquid creamer composition of claim 6 , wherein the oleosomes are extracted from seeds or germs selected from the group consisting of soy seeds, canola seeds, sunflower seeds, camelina seeds, safflower seeds, flaxseed seeds, corn germs, and a combination thereof.
14. The liquid creamer composition of claim 1 wherein the liquid creamer composition has a shelf-life stability of at least 6 months at 4° C., at least 6 months at 20° C., at least 6 months at 30° C., and at least 1 month at 38° C.
15. The liquid creamer composition of claim 6 wherein the liquid creamer composition has a shelf-life stability of at least 6 months at 4° C., at least 6 months at 20° C., at least 6 months at 30° C., and at least 1 month at 38° C.
16. The method of claim 10 wherein the UHT-treated creamer composition has a shelf-life stability of at least 6 months at 4° C., at least 6 months at 20° C., at least 6 months at 30° C., and at least 1 month at 38° C.
17. The method of claim 11 wherein the liquid creamer composition has a shelf-life stability of at least 6 months at 4° C., at least 6 months at 20° C., at least 6 months at 30° C., and at least 1 month at 38° C.