IP Library › Patent Application 18381470
Patent Application
App. No. 18/381,470

CREAMER COMPOSITION

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Quick Facts
Patent No.
US None
App. No.
18/381,470
Abstract

There is provided a creamer composition, said composition comprising casein or a salt thereof and an oil, wherein the weight ratio of casein or salt thereof to oil is about 0.005:1 to about 0.035:1, preferably about 0.010:1 to about 0.030:1; preferably about 0.012:1 to about 0.028:1, more preferably about 0.015:1 to about 0.025:1. Also provided are uses of said creamer composition together with a process of preparing a creamer composition.

Claims (11)

1 . A coffee beverage composition comprising a coffee component and a creamer composition, the creamer composition comprising casein or a salt thereof and an oil, wherein the weight ratio of the casein or salt thereof to the oil is about 0.005:1 to about 0.035:1.

2 . A coffee beverage composition according to claim 1 , wherein upon reconstitution of the coffee beverage composition in water at a temperature of at least 70° C. to form a coffee beverage a creamy layer is formed on top of the beverage, wherein the creamy layer comprises a plurality of oil droplet aggregations.

3 . A process for providing a dried creamer composition, the process comprising the steps of:

providing an aqueous phase comprising casein or a salt thereof;

providing an oil phase comprising an oil;

combining the aqueous phase and the oil phase to form a pre-emulsion;

homogenising the pre-emulsion to form an emulsion concentrate; and

drying the emulsion concentrate to form a dried creamer composition.

4 . A method of using a creamer composition in a beverage, wherein the creamer composition comprises casein or a salt thereof and an oil, and wherein the weight ratio of casein or salt thereof to oil is about 0.005:1 to about 0.035:1, the method comprising combining the creamer composition and the beverage to create a beverage composition.

5 . The method of claim 4 , wherein about 25 wt. % to about 80 wt. % of the oil of the creamer composition is present in a creamy layer on top of the beverage composition.

6 . The method of claim 5 , wherein about 45 wt. % to about 65 wt. % of the oil of the creamer composition is present in the creamy layer on top of the beverage composition.