Non-dairy creamer formulation

Abstract

Pressurized non-dairy compositions that can be expelled from a pressurized container, typically through an actuator, into a beverage are described. Upon combining the non-dairy composition with the beverage, a portion of the non-dairy composition provides a stable foam on top of the beverage (“foaming”) and a portion of the non-dairy composition is mixed into and remains in the beverage (“creaming”).

What is claimed is: 
     
         1 . A product comprising a pressurized composition in a delivery system, wherein the composition comprises:
 from about 25 to about 40 percent by weight of a sugar agent;   from about 8 to about 16 percent by weight of coconut oil or palm kernel oil or palm oil or mixtures thereof;   from about 0.5 to about 1.5 percent by weight of a milk protein concentrate;   from about 0.5 to about 1.5 percent by weight of a caseinate;   from about 0.2 to about 2 percent by weight of a stabilizer;   from about 0.05 to 0.6 percent by weight of at least one emulsifier,   at least one buffering agent,   and water.   
     
     
         2 . The product of  claim 1 , wherein the stabilizer is microcrystalline cellulose. 
     
     
         3 . The product of  claim 1 , wherein the at least one emulsifier comprises monoglycerides and diglycerides, stearoyl lactylate or a mixture thereof. 
     
     
         4 . The product of  claim 3 , wherein the at least one emulsifier comprises:
 from about 0.05 to 0.3 percent by weight monoglycerides and diglycerides; and   from about 0.05 to about 0.3 percent by weight of a stearoyl lactylate;   
     
     
         5 . The product of  claim 1 , wherein the at least one buffering agent comprises salt, a buffering salt, or a mixture thereof. 
     
     
         6 . The product of  claim 5 , wherein the buffering salt is dipotassium phosphate. 
     
     
         7 . The product of  claim 5 , wherein the at least one buffering agent comprises:
 from about 0.01 to about 0.1 percent by weight salt; and   from about 0.2 to about 0.8 percent by weight dipotassium phosphate.   
     
     
         8 . The product of  claim 1 , further comprising at least one flavoring agent. 
     
     
         9 . The product of  claim 8 , wherein the flavoring agent comprises vanilla, hazelnut, amaretto, Irish crème, cinnamon, butter pecan, chocolate, or mixtures thereof. 
     
     
         10 . The product of  claim 1 , wherein the composition is an emulsion. 
     
     
         11 . The product of  claim 1 , wherein total solids of the composition is from about 45 percent to about 55 percent, from about 46 to about 49 percent, from about 45 to about 48 percent by weight. 
     
     
         12 . The product of  claim 1 , having a total fat percentage of from about 11 percent to about 13 percent. 
     
     
         13 . The product of  claim 1 , wherein the sugar is cane sugar. 
     
     
         14 . The product of  claim 1 , wherein the delivery system comprises a container, a valve and spring assembly and an actuator system. 
     
     
         15 . The product of  claim 14 , wherein the actuator has a nozzle. 
     
     
         16 . The product of  claim 14 , comprising a gaseous component providing pressurization. 
     
     
         17 . The product of  claim 16 , having an internal pressure from about 125 psi to about 165 psi. 
     
     
         18 . The product of  claim 17 , wherein the internal pressure is from about 125 to about 165 psi after at least 2 sequential deliveries of composition. 
     
     
         19 . A method of modifying a beverage, comprising:
 providing a beverage in an opened vessel;   delivering the composition of the product of  claim 1  onto the beverage; and   obtaining a modified beverage comprising the composition.   
     
     
         20 . The method of  claim 19 , wherein the delivery is performed with a velocity of composition expelled from the system such that the composition partially dissolves in the beverage and the composition provides a foam portion on the surface of the beverage which remains on the surface of the beverage at least 5 minutes when not subjected to stirring or shaking of the beverage. 
     
     
         21 . The method of  claim 20 , wherein the foam layer is approximately 10 mm or higher. 
     
     
         22 . The method of  claim 20 , wherein approximately about 70 to about 80 percent of the non-dairy composition dissolves in the beverage and the remainder is the foam portion on the surface of the beverage. 
     
     
         23 . The method of  claim 19  further comprising the step:
 positioning delivery system above the vessel. 
 
     
     
         24 . The method of  claim 19 , wherein a sound is emitted from the delivery system that simulates the sound of a steam pressurized stream of heated liquid emanating from a cappuccino machine. 
     
     
         25 . The method of  claim 19 , wherein the beverage is coffee or tea. 
     
     
         26 . The method of  claim 19 , wherein the beverage is hot, at a temperature above ambient temperature, and the composition is at ambient temperature or lower. 
     
     
         27 . A beverage obtained according to the method of  claim 20 . 
     
     
         28 . A method to prepare the product according to  claim 1 , comprising the steps of preparing the composition, placing the composition in a container, and pressurizing the container. 
     
     
         29 . The method of  claim 28 , wherein the composition is prepared by a process comprising an homogenization step. 
     
     
         30 . The method of  claim 29 , comprising at least 2 homogenization steps. 
     
     
         31 . The method of  claim 28 , where the composition is prepared by a process comprising the following steps:
 a) combining heated water with a mono and diglyceride while being agitated followed by the addition of the sugar agent and the at least one stabilizer, to form a first mixture;   b) combing the first mixture with the oil followed by mixing to form a second mixture;   c) combining the second mixture with a caseinate, a milk protein concentrate and the at least one emulsifier to form a third mixture;   d) combining the third mixture with the at least one buffering agent followed by mixing to form a fourth mixture;   e) optionally, combining the fourth mixture with a flavor, followed by mixing to form a fifth mixture;   f) combining the fourth or fifth mixture with additional water, followed by mixing to form a sixth mixture;   g) subjecting the sixth mixture to a shearing process followed by a first homogenization step to form a seventh mixture;   h) subjecting the seventh mixture to a pasteurization step to form an eighth mixture;   i) subjecting the eighth mixture to a second homogenization step to provide a non-dairy composition.   
     
     
         32 . The method of  claim 31 , wherein step a) is conducted at a minimum temperature of at least 160° F. 
     
     
         33 . The method of  claim 32 , wherein the sixth mixture homogenization step g) is conducted at a temperature range of approximately 125 to about 155° F. 
     
     
         34 . The method of  claim 33 , wherein the homogenized seventh mixture from step g) is cooled to a temperature of 45° F. or less prior to step h). 
     
     
         35 . The method of  claim 34 , wherein the cooled, homogenized seventh mixture of step h) is pasteurized at a temperature of a least 273° F. for at least 9.8 seconds. 
     
     
         36 . The method of  claim 35 , wherein the eighth mixture homogenization step of step i) is conducted at a temperature range of approximately 145 to about 175° F. 
     
     
         37 . The method of  claim 36 , wherein the homogenized eighth mixture of step i) is cooled to approximately 45° F. or less prior to transfer to a sterile environment.