Writing in its international patent, the food and beverage major said the creamer had a yogurt-like texture and could be stored at temperatures between 20°C and 38°C. Whilst initially developed for coffee, it said the creamers could also be added to tea, cocoa, cereals and a number of ready-to-drink beverages.
Overcoming 'drawbacks'
Nestlé said all previous attempts to improve texture or mouthfeel in liquid creamers had drawbacks, like phase separation during shelf life, poor pouring due to a high viscosity or drip back whilst pouring.
“The present invention now solves the foregoing problems by providing a stable beverage composition having enhanced or improved organoleptic properties,” it wrote. This had been achieved, it said, even with low levels of fat.
The company said it had developed a “novel hydrocolloid texturizing/stabilizing system” that ensured “excellent organoleptic properties” in the non-dairy liquid creamers.
Its blend incorporated two red seaweed extracts – kappa-carrageenan and iota-carrageenan – in combination with traditional guar gum.
“Advantageously and unexpectedly, a unique combination of the hydrocolloid texturizing/stabilizing system ingredients was found to improve beverage texture/mouthfeel and provide a pleasant, smooth, creamy taste when the creamer is added to coffee,” it wrote.
However, only low levels of the red seaweed extracts could be used. The ideal inclusion rates sat between 0.06-0.09 wt% for kappa-carrageenan and 0.05-0.11 wt% for iota-carrageenan.
For even better mouthfeel, Nestlé said high oleic vegetable oils, such as canola, soybean, sunflower, safflower or a combination thereof, had to also be incorporated at an inclusion rate of 10-16 wt%.
Good flavor, solid shelf life
Nestlé said the non-dairy creamers were easily dispersible in hot or cold products, without feathering, breaking emulsion, de-oiling, flocculation or sedimentation. Importantly, they maintained “good flavor” with “no off-flavor notes developed during storage time”.
The aseptic-packed creamers could be stored at 20°C for at least six months; 30°C for three months; and 38°C for one month, maintaining “good physio-chemical stability” during shelf life, it said.
Whilst the invention was primarily for coffee or tea creamers, Nestlé said they could also be added to a range of suitable liquids as they remained stable in hot and cold acidity. For example, ready-to-drink beverages for nutrition or medical purposes; yogurts; fruit juices; and even carbonated beverages.
In these instances, however, the creamer would require a buffer or stabilizing system containing at least one emulsifier such as sugar esters or monoglycerides, it said.
Source: WIPO International Patent No. 2019002031
Published: January 3, 2019. Filed: June 20, 2018.
Title: “Creamers with improved texture/mouthfeel and method of making thereof”
Author: Nestec S.A. - JR. Fu and A. Sher