US 12,108,778 B2
Natural creamer with high tolerance to acidity and minerals in beverage
Philippe Rousset, Dublin, OH (US); Maxime Saffon, Hilliard, OH (US); Peter Steffes, Hilliard, OH (US); and Xiaoping Fu, Dublin, OH (US)
Assigned to Societe des Produits Nestle S.A., Vevey (CH)
Appl. No. 16/652,493
Filed by SOCIETE DES PRODUITS NESTLE S.A., Vevey (CH)
PCT Filed Sep. 28, 2018, PCT No. PCT/EP2018/076518
§ 371(c)(1), (2) Date Mar. 31, 2020,
PCT Pub. No. WO2019/068590, PCT Pub. Date Apr. 11, 2019.
Claims priority of provisional application 62/566,768, filed on Oct. 2, 2017.
Prior Publication US 2020/0236981 A1, Jul. 30, 2020
Int. Cl. A23L 9/20 (2016.01); A23C 11/10 (2021.01); A23L 2/06 (2006.01); A23L 2/56 (2006.01); A23L 2/60 (2006.01); A23L 2/66 (2006.01); A23L 2/68 (2006.01)
CPC A23L 9/24 (2016.08) [A23C 11/103 (2013.01); A23L 2/06 (2013.01); A23L 2/56 (2013.01); A23L 2/60 (2013.01); A23L 2/66 (2013.01); A23L 2/68 (2013.01)] 8 Claims
OG exemplary drawing
 
1. A process for manufacturing a creamer free of artificial additives that are anti-foaming agents, surfactants, added emulsifiers, buffers, and whitening agents, the process comprising:
(i) preparing a premix solution comprising baking soda and water;
(ii) adding a lemon juice concentrate to the premix solution with agitation to form a natural chelating solution, wherein the lemon juice concentrate comprises an acid component comprising citric acid and malic acid;
(iii) low shear mixing of the natural chelating solution in the presence of a plant protein, a fat comprising a plant oil and a sugar to achieve a complete hydration of dry ingredients to form a composition; and
(iv) homogenizing the composition,
wherein the total baking soda added is 0.8 to 1.0 wt % of the creamer at a ratio of the baking soda:the lemon juice concentrate on a total solid basis from 1.3:1 to 2.5:1,
the creamer comprises a gum selected from the group consisting of gellan gum, guar gum and combinations thereof,
the plant oil ranges between 3% and 10% by mass of the creamer,
a mass ratio of the sugar:the plant protein ranges from 75:1 to 25:1, and a mass ratio of the plant protein:the fat is more than 1:20, and
the only plant protein in the creamer is selected from the group consisting of pea protein, potato protein, lentil protein, rice protein, quinoa protein, oat protein, and combinations thereof.