U.S. patent application number 15/798684 was filed with the patent office on 2018-05-03 for non-dairy creamer formulation.
The applicant listed for this patent is The WhiteWave Foods Company. Invention is credited to Brandon Eugene Bell, James Matthew Owen.
Application Number | 20180116251 15/798684 |
Document ID | / |
Family ID | 62019995 |
Filed Date | 2018-05-03 |
United States Patent
Application |
20180116251 |
Kind Code |
A1 |
Bell; Brandon Eugene ; et
al. |
May 3, 2018 |
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").
Inventors: |
Bell; Brandon Eugene;
(Denver, CO) ; Owen; James Matthew; (Denver,
CO) |
|
Applicant: |
Name |
City |
State |
Country |
Type |
The WhiteWave Foods Company |
Denver |
CO |
US |
|
|
Family ID: |
62019995 |
Appl. No.: |
15/798684 |
Filed: |
October 31, 2017 |
Related U.S. Patent Documents
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Application
Number |
Filing Date |
Patent Number |
|
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62415745 |
Nov 1, 2016 |
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Current U.S.
Class: |
1/1 |
Current CPC
Class: |
A23V 2002/00 20130101;
A23C 11/06 20130101; A23C 2210/30 20130101; A23L 2/52 20130101;
A23F 5/46 20130101; A23C 11/04 20130101; A23C 2270/10 20130101;
A23L 27/80 20160801 |
International
Class: |
A23L 2/52 20060101
A23L002/52; A23C 11/06 20060101 A23C011/06; A23L 27/00 20060101
A23L027/00 |
Claims
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 creme, 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.degree. 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.degree. F.
34. The method of claim 33, wherein the homogenized seventh mixture
from step g) is cooled to a temperature of 45.degree. 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.degree. 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.degree. F.
37. The method of claim 36, wherein the homogenized eighth mixture
of step i) is cooled to approximately 45.degree. F. or less prior
to transfer to a sterile environment.
Description
CROSS REFERENCE TO RELATED APPLICATIONS
[0001] This application claims priority of provisional patent
application 62/415,745 filed on Nov. 1, 2016, the contents of which
are incorporated herein in the entirety for all purposes.
FIELD OF THE INVENTION
[0002] The embodiments herein relate generally to pressurized
non-dairy compositions that can be expelled from a pressurized
container, typically through an actuator, into a beverage. Upon
combining the non-dairy composition with the beverage (which is
usually hot), 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"). In one aspect, the embodiments can be considered a
"one touch" latte, cappuccino, mocha, or a macchiato.
BACKGROUND OF THE INVENTION
[0003] The preparation of a latte, cappuccino, mocha, or macchiato
can be time consuming, a bit awkward and/or unsafe and generally
requires either an expensive apparatus to brew the hot beverage
and/or dairy product or the need to visit a specialty beverage shop
to have a barista prepare the drink of choice. Going to a specialty
shop also increases the cost of purchasing such a beverage versus
the preparation at home.
[0004] Generally, the dairy or non-dairy (for example, soy or
almond milk) composition is heated with steam to form a foam and/or
a heated dairy composition. The generation of steam to froth the
dairy product can be problematic with back splashing of the dairy
composition which could scald or burn the operator. Additionally,
touching the heated container that contains the hot dairy
composition can also lead to scalding or burning of the operator.
In certain instances, the operator may overheat the dairy
composition so that it is not useful in the beverage and requires
that it be discarded and a new portion of dairy composition be
subjected to heating again, thus possibly causing waste of the
dairy composition.
[0005] If the operator does prepare the heated dairy composition in
the convenience of a home or office, a fairly expensive apparatus
is required to generate the steam to froth the dairy composition.
Locating such an apparatus can be problematic as it may not fit
well in a home kitchen or office setting due to cost, size, and/or
complexity (e.g., necessarily having water lines connected to the
apparatus or providing containers of water to be used in the
generation of steam).
[0006] For example, the optimum effect is discernible in milk from
the mid stratum where small bubbles predominate. Too much heat will
destroy the structure of the milk sugars leading to their
caramelization and the resultant over-heated milk will mask the
flavor and presence of the majority of natural beverage, e.g.,
coffee essences. The milk will effectively undergo a phase
separation, lose frothiness and, apart from scalding the mouth of
the consumer, it will cause the beverage, e.g., coffee to develop
scorched off-flavors and possible curdling due to the denaturing of
the proteins.
[0007] If the consumer decides to visit a specialty shop, added
costs to prepare the beverage of choice are incurred versus the
preparation by the consumer at home or in the office.
[0008] Therefore, a need exists for the preparation of a product
that overcomes one or more of the current disadvantages noted
above.
BRIEF SUMMARY OF THE INVENTION
[0009] The present invention surprisingly provides a pressurized
composition (non-dairy), a product comprising the pressurized
composition in a delivery system or apparatus, and methods to
modify beverages, typically by delivering the composition
(nondairy) from the system or apparatus, useful in the preparation
of beverages. The present invention also provides beverages that
comprise the composition (non-dairy), such that a beverage with a
foamed or frothed layer is provided, wherein a portion of the
composition (non-dairy) is mixed in the beverage and a portion
remains on top of the beverage.
[0010] The products and non-dairy compositions described herein
provide advantages over lattes. The non-dairy compositions
described herein are refrigerated. Therefore, a consumer can go to
the refrigerator, grasp the container, shake the container and the
contents therein and eject the non-dairy composition into a hot
beverage. Thus, the non-dairy compositions described herein allow
the beverage to be consumed immediately after preparation due to
the chilled non-dairy creamer, rather than have to wait for a
period of time at the coffee shop to let it cool.
[0011] Another advantage of the non-dairy compositions described
herein provide flavoring. The non-dairy compositions can sweeten,
flavor, and can cream both the body of the coffee and the resultant
foam layer.
[0012] The product comprises a delivery system, where the
composition is pressurized. It is mentioned the systems, or
components thereof, containing the pressurized composition can
themselves be considered as a pressurized system or components. In
one aspect, a delivery system includes a container, such as a can
or bottle, a valve and spring assembly and an actuator system. The
container has an opening configured to secure attachment of the
actuator system to the container. The valve and spring assembly is
securely attached to the container and is in communication with the
actuator and container such that the container can be pressurized.
It is mentioned that the product typically comprises a single
composition and a single delivery system.
[0013] In one aspect, the actuator system comprises a skirt
comprising an upper portion and a lower portion, wherein the skirt
has a first diameter. A base is attached to the skirt via a hinge
portion. In one embodiment, the base has an opening, wherein the
base has a second diameter that is less than the inner
circumference of the skirt, creating a gap between the skirt and
the base.
[0014] A nozzle protrudes from the base having a tip portion and a
bottom portion, wherein the bottom portion of the nozzle, e.g., a
curved nozzle, is in communication with the opening of the base and
wherein the nozzle has an inner diameter as a through bore.
[0015] A touch pad is attached to the nozzle having an outer
portion and an inner portion.
[0016] Optionally, an enclosing cap can be removably attached to
the actuator or container. For example an interior bottom portion
of the enclosing cap is releasably engaged to an annular skirt of
the actuator or to a groove or rib of the container via a snap
fit.
[0017] In one aspect, when the non-dairy composition (which is
typically chilled in a refrigerator) is ejected into a hot
beverage, such as coffee or tea, water vapor is created which
creates an authentic quality latte steam. In another aspect, when
the non-dairy composition (which is typically chilled in a
refrigerator) is ejected, a sound is created which creates an
authentic quality latte impression.
[0018] While multiple embodiments are disclosed, still other
embodiments of the present invention will become apparent to those
skilled in the art from the following detailed description. As will
be apparent, the invention is capable of modifications in various
obvious aspects, all without departing from the spirit and scope of
the present invention. Accordingly, the detailed descriptions are
to be regarded as illustrative in nature and not restrictive.
DETAILED DESCRIPTION
[0019] In the specification and in the claims, the terms
"including" and "comprising" are open-ended terms and should be
interpreted to mean "including, but not limited to. . . . " These
terms encompass the more restrictive terms "consisting essentially
of" and "consisting of."
[0020] It must be noted that as used herein and in the appended
claims, the singular forms "a", "an", and "the" include plural
reference unless the context clearly dictates otherwise. As well,
the terms "a" (or "an"), "one or more" and "at least one" can be
used interchangeably herein. It is also to be noted that the terms
"comprising", "including", "characterized by" and "having" can be
used interchangeably.
[0021] The term "brewed" refers to a process whereby one or more
chemical constituents of a beverage's flavor base (e.g., seeds,
herbs, tea leaves, coffee beans, and the like, and combinations
thereof) are dissolved in a liquid (e.g., water) through a process
of steeping, stewing, soaking, marinating, immersion or the like.
In some embodiments, the liquid is hot (e.g., at or near its
boiling point) at some point during its contact with the beverage's
flavor base.
[0022] In some embodiments, a beverage in accordance with the
present teachings is tea-based. This would include a beverage
derived from a brewing process in which one or more soluble
compounds of tea leaves are extracted by hot water and/or steam.
Representative tea-based beverages in accordance with the present
teachings can prepared from a variety of types of teas including
but are not limited to white tea, yellow tea, green tea, oolong,
tea, black tea, post-fermented tea, herbal tea (i.e., leaves,
flowers, fruit, herbs or other plant material which, technically,
are not teas inasmuch as they are devoid of Camellia sinensis), and
the like, and combinations thereof. Representative types of
tea-based beverages in accordance with the present teachings
include but are not limited to bata bata, bubble tea (foam tea),
cha manao, cha yen (Thai tea), chai (masala chai), Hong Kong milk
tea (pantyhose milk tea), iri ko, kashmiri chai, kombucha, matcha,
obuku cha, sweet tea, tapioca pearl tea (boba tea), tea punch, the
tank (Malaysian pulled tea), Tibetan yak butter tea, and the like,
and combinations thereof.
[0023] In some embodiments, a beverage in accordance with the
present teachings is coffee-based. A coffee-based beverage is
derived from a brewing process in which one or more soluble
compounds of coffee beans are extracted from ground coffee beans by
hot water and/or steam. The coffee-based beverage can be produced
from a specific type of coffee bean (e.g., Kona bean) or from a
blend of different types of beans grown in different geographical
areas. Representative bean types include but are not limited to
Columbian, Ethiopian, Sumatra, Jamaica Blue Mountain, Panama, and
the like, and combinations thereof.
[0024] Further, the compositions described herein can be delivered
to beverages and food stuffs such as, for example and not limited
to, hot cocoa, cold coffee, cold tea, milkshakes, frappes, ice
cream, cookies, cakes, sodas, soups, etc.
[0025] Thus the term "beverage" as referred to herein, denotes tea
based or coffee based products and other products described herein
that can be treated with the compositions described hereinbefore
consumption by an individual.
[0026] The term "latte" refers to a coffee drink made with espresso
and steamed milk, typically 1 part espresso and 3 parts milk
Typically the milk is steamed through a special high pressure steam
pipe on the espresso machine. This serves two functions. To warm up
the milk and to create a foam on the top.
[0027] The term "cappuccino" refers to a coffee drink that is
traditionally prepared with espresso, hot milk, and steamed milk
foam. Generally, a cappuccino is prepared as 1:1:1 ratio of
espresso, steamed milk, and milk foam. Typically the milk is
steamed through a special high pressure steam pipe on the espresso
machine. This serves two functions. To warm up the milk and to
create a stiff foam on the top.
[0028] The term "mocha" refers to a coffee drink based on espresso
and hot milk, but with added chocolate, typically in the form of
sweet cocoa powder, although many varieties use chocolate
syrup.
[0029] The term "macchiato" is a cappuccino, but with the steamed
milk component missing. That is, it is espresso and frothed milk
foam only.
[0030] It should be understood that how the non-dairy composition
is delivered by the consumer to the beverage will dictate whether
the ultimate beverage would be considered, for example, a latte,
cappuccino, mocha, macchiato, or a hybrid thereof (and similarly
for the equivalents in tea). The present embodiments provide that
the pressurized non-dairy composition is injected into the beverage
with turbulence. After delivery, the non-dairy composition
separates to form a foam layer and a portion remains intimately
dispersed throughout the liquid beverage.
[0031] The present embodiments pertain to the delivery of a
non-dairy composition to a beverage such that a portion of the
non-dairy composition is mixed and is retained within the liquid
beverage and a portion forms an upper layer on the surface of the
liquid beverage and remains as a foamed layer for a period of time
which the consumer drinks the beverage. A pressurized delivery
system is provided that provides the non-dairy composition.
[0032] In the present application a "non-dairy composition" refers
to a composition that is not substantially based on animal milk
components. As a creamer composition, it is understood a non-dairy
composition is substantially free-of milk fat or milk fat
substitutes obtained from milk proteins, such as some
microparticulated whey proteins. Herein non-dairy compositions can
comprise some milk non-fat ingredients, such as proteins obtained
from milk, for example caseinates or Milk Protein Concentrates
(MPCs), in particular, in amounts of lower than 10.00% by weight,
more particularly lower than 6.00% by weight, even more
particularly lower than 5.00% by weight, in particular lower than
4.00% by weight, and more particularly lower than 3.00% by
weight.
[0033] The delivery system includes a container, a valve and spring
assembly and an actuator system. The container has an opening
configured to secure attachment of the valve and spring assembly
and/or the actuator system to the container. The valve and spring
assembly is securably attached to the container and is in
communication with the actuator and container such that the
container can be pressurized.
[0034] In one aspect, the actuator system comprises an annular
skirt comprising an upper portion and a lower portion, wherein the
annular skirt has a first diameter. A circular base is attached to
the annular skirt via a hinge portion. In one embodiment, the
circular base has a second diameter that is less than the diameter
of the annular skirt, creating a gap between the annular skirt and
the circular base.
[0035] The actuator has a nozzle, presenting an opening between the
interior of the actuator and open air. The actuator typically
comprises a channel connecting the valve and spring assembly and
the opening of the nozzle. The channel can be a part of the base of
the actuator or can be connected to it, and is typically a part of
the nozzle. For example a nozzle protrudes from the circular base
having a tip portion and a bottom portion, wherein the bottom
portion of the nozzle, e.g., a curved nozzle, is in communication
with the opening of the circular base and wherein the nozzle has an
inner diameter.
[0036] A touch pad is attached to the nozzle having an outer
portion and an inner portion.
[0037] Optionally, an enclosing cap can be removably attached to
the container or to the annular skirt.
[0038] Embodiments disclosed herein provide numerous technical
advantages. According to one embodiment, the non-dairy composition
can cream the beverage while also generating a head of foam on the
surface of the beverage. The beverage can be creamed without
requiring subsequent stirring. Additionally, the foam may have a
strong structure that may be maintained when exposed to a hot
beverage. The non-dairy composition can reduce problems associated
with known beverage additives such as weak creaming, weak foaming,
off-flavor, potential to cause splashing, requirements for
significant headspace above the coffee in the cup, excessive
cooling, and/or unsanitary packaging. According to one embodiment,
the non-dairy composition can be used to prepare a coffee or tea
based beverage in the home, school, office, hospital, or any place
where a small container can be easily stored. For example, the
non-dairy composition and delivery system can be portable, easy to
use, safe, and/or low cost.
[0039] Container
[0040] The term "container" as used herein encompasses any vessel
that that can be pressurized and allows for a valve and spring
assembly to be attached such that the pressurized contents can be
expelled from the container. Cans and bottles are included as
exemplary types of containers such as those known in the art. The
bottles can be made of glass or polymers, such as polyethylene
terephthalate (PET), or polyethylene naphthalate (PEN) or other
plastics. Cans typically are made of tinplate, tin-free-steel
(TFS), aluminum, steel, or other suitable metals that can withstand
pressurization. Suppliers of such containers include CCL Container
Division, One Llodio Drive, Hermitage, Pa., Crown Holdings, Inc.,
One Crown Way, Philadelphia, Pa., Ball Corporation, Broomfield,
Colo., or DS containers, Batavia, Ill. The containers can include a
pressure release portion on the bottom of the container, such that
a concave bottom is provided.
[0041] The size of the container is not limiting. However, most
consumers prefer containers that hold approximately 10 to 16 ounces
of pressurized contents, for example from about 25 to about 500
gram of composition, from about 50 grams to about 500 grams, from
about 100 gram to about 500 grams, from about 300 grams to about
500 gram, for example 350 grams of non-dairy composition. Standard
sized containers are known and can be utilized for the delivery of
the pressurized contents within the container. In an embodiment,
the product provides a single serving of from about 25 to 75 grams
of composition, more particularly from 35 to 65 grams, even more
particularly of from 40 to 60 grams. In another embodiment the
product provides at least 2 servings, for example, up to 10
servings, more particularly from 4 to 8 servings, of from about 25
to 75 grams of composition, in particular of from 35 to 65 grams,
more particularly of from 40 to 60 grams. For example a content of
350 grams is approximately enough material for the delivery of 7
servings, for example for the delivery of 7 days' worth of
non-dairy "creamer" to a beverage or for seven servings.
[0042] The container can have an annular circumference, can be
triangular, square, octagonal, etc. The shape of the container is
not limiting.
[0043] The container, such as cans, can be made of a single piece,
two pieces or three pieces of material to form the ultimate can as
are known in the art.
[0044] The container will be enclosed such that a hole or opening
is located at a position in the can such that a spring and valve
assembly can be fitted to the container opening and sealed, usually
by crimping, to provide a container that can be pressurized.
[0045] The container can include various coating(s) in the interior
to help protect and maintain the integrity of the non-dairy
composition during storage and use. Such coatings include polyamide
imide (PAM) liners, epoxy phenolic (EP) liners and polyethylene
terephthalates (PET) as exemplary coatings/liners of the
container.
[0046] The container can be decorated with a "shrink sleeve," a
pressure-sensitive, heat-transfer label, or other like means that
conveys a marketing/branding message, nutritional information,
ingredients statement, legal & selling communication, such as
formula weight and barcode/universal formula code, and instructions
on how to use the product and how to dispose/recycle the product.
The consumer can initiate use of the product by first reviewing the
instructions on the package. A tamper evident sleeve may indicate
if the package has been previously opened or tampered with.
[0047] The tamper evident sleeve can enclose the entirety of the
enclosing cap through to the bottom of the skirt. A perforated
portion can be included in the tamper evident sleeve(s) to help the
operator remove the protecting sleeve. Additionally, the tamper
evident sleeve can be see through and include printing on the
sleeve which provides nutritional or safety information on the
sleeve. The tamper evident sleeve can envelop the entire package
and separates at the cap for tamper evidence. This helps eliminate
the need for adhesive to adhere the tamper evident sleeve to the
container.
[0048] The protective sleeve that envelopes the enclosing cap,
actuator (inside enclosing cap) and skirt can be adhered to the
bottom of the skirt and steam shrunk to fit tightly about the
apparatus. The protective sleeve can be perforated with one or two
perforations. A vertical perforation can extend from the top of the
protective sleeve to the bottom. A horizontal perforation can
extend about the circumference of the skirt or enclosing cap.
[0049] Actuator System
[0050] The actuator system is placed in communication with the
spring and valve assembly that is secured to the container. The
actuator system includes several portions parts or components, such
as, an optional skirt portion, a base portion and nozzle, a
channel, and a touch pad attached to the base and/or to the
nozzle.
[0051] The skirt comprises an upper portion and a lower portion.
The annular skirt has a first circumference or diameter.
[0052] It should be understood that the term "skirt" as used
herein, does not denote only a circular or annular configuration.
Other configurations, such as trigonal, square, hexagonal,
octagonal, etc. are included and in terms of the present
embodiments, are considered "rings" as long as the "ring" is
unitary and not discontinuous.
[0053] A base can be attached to the skirt, for example via a hinge
portion, wherein the skirt and the base are attached at least
through the hinge portion. The base has an opening, wherein the
base has a second diameter or circumference that is less than the
diameter or circumference of the skirt, creating a gap between the
skirt and the base other than the hinge portion.
[0054] Again, it should be understood that the base can mirror the
shape of the above-described skirt. That is, the base can be
circular (if the skirt is annular), square (if the skirt is
square), trigonal, hexagonal, octagonal, etc. to match the
configuration of the above-described skirt.
[0055] A shaped nozzle protrudes from the base. The nozzle has a
tip portion and a bottom portion. The bottom portion of the nozzle
is in communication with the opening of the base so as to form a
unitary structure between the base and the nozzle. The tip portion
provides an opening between the interior of the actuator and open
air. The nozzle opening can have opening portions or cross-sections
of various forms, for example an annular section, for example a
circular sections. Herein the dimension of the sections are
referred to as a diameter. It will be understood that herein the
diameter of a section that is not circular will be the diameter
corresponding to the diameter of a circle having the same perimeter
of the section. For example the diameter corresponding a square
section will be the diameter of the circle having the same
perimeter as the square defining the section.
[0056] The nozzle can vary in outer dimensions such that the bottom
portion of the nozzle may have a circumference larger than the
circumference at the tip portion. In this manner, the nozzle can be
"flared" from the bottom portion to the tip portion if desired,
thus providing additional strength to the nozzle while in use.
[0057] The nozzle can be linear in nature or can be curved to help
deliver the non-dairy composition to the beverage.
[0058] The actuator typically comprises a channel connecting the
valve and spring assembly and the opening of the nozzle. The
connection is typically inserted into the top of a valve stem into
the channel. The channel can be a part of the base of the actuator
or can be connected to it, and it typically forms a part of the
nozzle. The channel can internally protrude from the interior of
the base, inside the actuator. Such a channel, for example, is
depicted on FIG. 2 of document WO9733813. The channel can be for
example, a tube, and can optionally be curved.
[0059] Typically, the gap between the base and the skirt is
sufficient so that the base and the skirt are free in clear as to
allow the base/nozzle to be tilted upon operation without
interference from the skirt.
[0060] The term "hinge" or "living hinge" refers to a component of
the actuator that connects the skirt to the base across the gap
which is formed between the skirt and base as the skirt has a
larger inner circumference than the outer circumference of the
base. The living hinge helps provide support between the skirt and
the base that are attached to the container so that the nozzle and
base can be manipulated (bent or bowed) to help control the release
of pressurized non-dairy composition through the spring and valve
assembly connected to the nozzle through which the pressurized
composition passes. By pressing against the nozzle/spring/valve
assembly, the pressurized non-dairy composition is released from
the can and the delivery can be controlled by the amount of
pressure applied to the nozzle. The term "living hinge" is used in
that the hinge continues to be flexible over the period of time of
use until the contents of the container have been emptied.
[0061] Typically the hinge can have the same thickness or less than
that of the skirt and the base. The hinge is wide enough to connect
the skirt and base across the gap formed between the skirt and the
base.
[0062] The actuator and its portions, parts or components, e.g.
skirt, base, channel, nozzle, etc. can be prepared from various
polymers, such as polyethylene, polypropylene, polybutadiene,
homopolymers and copolymers thereof and the like and is not
limiting.
[0063] Additives to the polymer utilized to prepare the actuator
assembly can include anti-static agents and opacifiers or fillers.
Typical opacifiers or fillers include silica. The opacifier or
filler can be colored and can be, for example, red, white or blue.
However any color of the spectrum can be used depending on the
pigment selected.
[0064] An exemplary actuator is described in U.S. Design Patent No.
D757,544, issued May 31, 2016 by Swen Barenhoff et al., the
contents of which are incorporated in their entirety for all
purposes.
[0065] Spring-valve Assembly
[0066] Spring-valve assemblies are known in the art and are not
limiting with the embodiments described herein. Generally, a metal
or plastic cup is crimped/swaged onto the opening of the container.
A valve stem is inserted into the valve-spring assembly which
generally includes a sealing gasket between the valve/spring
assembly and the outer portion of the cup. A metering
chamber/housing body is formed about the valve-spring assembly and
connected, optionally, to a dip tube for uptake of the non-dairy
composition. A dip tube is optionally attached to the spring-valve
assembly to transport the pressurized non-dairy composition from
the container through the valve stem and into the nozzle of the
actuator for delivery of the non-dairy composition to a
beverage.
[0067] Suitable valve-stem assemblies include, for example, those
described in U.S. Pat. Nos. 4,572,406 and 8,465,728, the APTAR.RTM.
VX-89 valve assembly, the teachings of which are incorporated
herein in their entirety.
[0068] It should be understood that the actuator assembly and
spring-valve assembly can include a 360 degree actuated valve
system, a bag-on-valve system, and/or a valve system configured
with or without a dip tube.
[0069] In one embodiment the spring and valve assembly has an "on
and off" design, allowing two solely two positions: In the "off"
position the spring and valve close the container, and the contents
cannot be transferred out of the container. In the "on" position,
obtained by pressing the actuator, the spring and valve open the
container, and the contents are transferred out of the container
through a hole arranged in the valve. Such an "on and off" design
allows the delivery of the composition with a predefined flow, for
example a predefined velocity and spread; and facilitates usage by
the consumer.
[0070] In another embodiment, the spring and valve assembly has a
progressive opening design, i.e. not an "on and off" design. That
is, the consumer/operator is able to press the actuator, typically
the touch pad, to control the amount and rate of composition
delivered to a beverage or food product. With such a design the
ejection velocity of the non-dairy composition from the pressurized
container is adjustable. This is akin to a "gas pedal" where more
pressure exerted to an automobile gas pedal results in the
automobile going faster and decreasing pressure on the gas pedal
results in the automobile slowing down. Thus the spring and valve
assembly, nozzle and touch pad of the actuator can allow the
consumer to speed up the delivery of the non-dairy composition or
slow down the delivery as desired.
[0071] Cap
[0072] In one embodiment, an enclosing cap is secured over the
actuator system.
[0073] Alternatively, the cap can extend over the entirety of the
skirt and have a snap on feature to attach to the bottom of the
skirt such that the cap surrounds the entirety of the actuator, the
base, nozzle, and skirt. In this embodiment, the cap can include
one or more protrusions about the bottom portion of the cap so as
to have a snap fit to the bottom of the skirt.
[0074] The cap can be clear or opaque and be formed from the
polymers and additives described herein.
[0075] In one aspect, the cap is formed as a see through material
so that the consumer can visualize the actuator system and can
appreciate the unique design of the actuator system.
[0076] Composition
[0077] The composition is typically a non-dairy composition. The
composition is a liquid composition, comprising a sugar agent, fat,
protein(s), at least one emulsifier, a stabilizer, at least one
buffering agent, optimally a salt, optionally a sweetener,
optionally an antioxidant, optionally a color, optimally a bulking
agent, optionally flavoring and water. The fat is a vegetable oil,
different from milk fat, for example a nut oil or a mixture of nut
oils. The protein(s) comprise a caseinate such a sodium caseinate,
and a Milk Protein Concentrate (MPC). Further optional proteins can
be comprised in the composition, such as soy protein, whey protein,
pea protein, pumpkin protein, hemp protein, and/or wheat protein,
and/or egg proteins such as albumin. Egg albumin was found to not
work well if used alone or solely combined with Caseinate as it
produced an undesired aftertaste, it did not create an ideal foam
and is also an allergen.
[0078] The compositions include one or more foaming agents for
creating and maintaining a head of foam. The foaming agents may
include the proteins, emulsifiers, stabilizers, bulking agents, or
a combinations thereof. The types and amounts of the foaming agents
may be varied to generate a desired set of foam properties, such as
volume, stability, softness or rigidity, thickening, binding,
and/or moisture retention. Additionally, certain foaming agents can
be selected to generate a desired set of overall formula properties
that may not be specific to the foam. It has been surprisingly
found that combining caseinate and MPC improves the foam
quality.
[0079] As an example, some emulsifiers/stabilizers can be
incorporated to maintain overall product stability. Examples of
emulsifiers include Glycerin Fatty Acid Esters, Acetic Acid Esters
of Mono and Diglycerides, Lactic Acid Esters of Mono and
Diglycerides, Citric Acid Esters of Mono and Diglycerides, Succinic
Acid Esters of Mono and Diglycerides, Diacetyl Tartaric Acid Esters
of Mono and Diglycerides, Polyglycerol Esters of Fatty Acids,
Polyglycerol Polyricinoleate, Sorbitan Esters of Fatty Acids,
Propylene Glycol Esters of Fatty Acids, Sucrose Esters of Fatty
Acids, Calcium Stearoyl Lactylate, Lecithin, Sodium Stearoyl
Lactylate, Mono and Diglycerides, or combinations thereof.
[0080] Examples of stabilizers include Cellulose Gum, for example
microcrystalline cellulose (MCC), Agar-agar, Carrageenan, Gellan
Gum, Guar Gum, Konjac, Hydroxypropyl cellulose, Methylcellulose and
Hydroxypropyl cellulose, Xanthan Gum, Gum Arabic, Starch, Pectin,
Gelatin, Propylene Glycol Alginate, or combinations thereof. In
some embodiments, the stabilizers can have a gel form, such as
cellulose gel.
[0081] Examples of sugar agents and/or bulking agents include
sugar, sucrose, saccharose, glucose, fructose, corn syrup, corn
syrup solids, maltodextrin, dextrose, and mixtures thereof.
[0082] In some embodiments, the compositions can include one or
more flavoring agents that may affect the taste of the formula. The
flavoring agents can include salts, sweeteners and/or flavors.
[0083] The salt can be a common salt and/or a buffering salt.
Common salts can be used as a preservative and/or a seasoning.
Buffering salt can be used to maintain a suitable pH value, such as
when the formula is added to an acidic liquid like coffee.
[0084] Buffering agents, such as buffering salts can improve the
colloidal dispersibility (uniform distribution) of proteins and
prevent protein coagulation (curdling).
[0085] In some embodiments, sweeteners can sweeten the taste of the
formula. Examples of sweeteners include sugar agents and sweeteners
different from sugar agents, for example high intensity sweeteners
or non-nutritive sweeteners. Examples include, monosaccharides,
disaccharides, and polysaccharides including sugars and sugar
alcohols, such as sucrose, glucose, fructose, dextrose, maltose,
lactose, high fructose corn syrup, corn syrup solids, invert sugar,
agave, coconut sugar, honey, maple syrup, and sorbitol, xitlitol,
stevia extracts or fermentive equivalents, such as steviol
glycosides, aspartam, acesulfam, sucralose or a combination.
[0086] In some embodiments, flavor can distinguish the taste of the
formula. Any suitable flavor can be used, such as vanilla,
hazelnut, amaretto, Irish creme, cinnamon, butter pecan, chocolate,
caramel, or any other flavor. In some embodiments, water can be
used to dilute the formula, for example, to ensure the formula has
a proper flavor intensity and viscosity when it is delivered from
the package.
[0087] In some embodiments, the formula can include antioxidants to
prevent lipid oxidation during shelf life. Examples of such
antioxidants include BHA, BHT, propyl gallate, rosemary extract and
tocopherols.
[0088] In certain aspects, the composition is a non-dairy
composition comprising: [0089] water, [0090] from about 25 to about
40 percent by weight of a sugar agent such as sugar, [0091] from
about 8 to about 16 percent by weight of an oil being coconut oil,
palm kernel oil, or palm o coconut oil or palm kernel oil or palm
oil or mixtures of coconut oil, palm kernel oil and/or palm oil,
[0092] from about 0.5 to about 1.5 percent by weight of a milk
protein concentrate, [0093] from about 0.5 to about 1.5 percent by
weight of sodium caseinate, [0094] from about 0.2 to about 2
percent of a stabilizer, such as cellulose gel (Avicel), [0095]
optionally a salt, [0096] at least one buffering agent such as
dipotassium phosphate, [0097] an optional flavoring agent, such as
vanilla, French vanilla, Irish cream, caramel, and the like such as
International Flavors and Fragrances, Inc., (French vanilla), and
[0098] from about 0.05 to about 0.6percent by weight of at least
one emulsifier, such as mono and di glycerides, lactylates,
including stearoyl lactylates, such as sodium stearoyl lactylate
(EMPLEX.RTM. SSL). Lactylates may be labelled as calcium stearoyl
lactylate (CSL), sodium stearoyl lactylate (SSL), or lactylic
esters of fatty acids (LEFA).
[0099] A caramel flavoring is available from International Flavors
and Fragrances, Inc. (Ottens) as product number 62478 as a brown to
light brown clear water soluble liquid as is a mocha flavoring,
product number 62485 that is also a light amber to brown clear
water soluble liquid. In another embodiment, cocoa powder can be
used as the flavoring agent and is available from Barry Callebaut
USA, LLC as item number 100084-722 that is processed with
alkali.
[0100] With regard to sugar agents, in particular sugar, one can
use components can be derived from any sugar source including for
example corn, beets and cane. In one aspect, the sugar is from
sugar cane.
[0101] Suitable oils useful in the non-dairy composition include,
for example, coconut, palm kernel and palm oils or mixtures
thereof, and in particular, coconut oil.
[0102] Milk protein concentrates (MPCs) are known in the art and
are marketed as such. They comprise milk proteins (casein and whey)
typically in a weight ratio similar to that in milk (about 80 wt %
casein to 20 wt % whey), a limited amount of fat, and a limited
amount of lactose, and some minerals. The protein content of MPCs
is typically of higher than 50% by weight, more particularly higher
than 60% and even more particularly higher than 70%. MPCs are
different from milk powders such as Skim Milk Powder (SMP) in that
significant amounts of lactose is removed. For example lactose in
MPCs is typically lower than 20% by weight, for example, it is
lower than 15%, on a dry basis, while lactose milk powders such as
SMPs is typically of higher than 30% by weight on a dry basis. MPCs
are different from whey concentrates or isolates, or casein
concentrates or isolates in casein/whey ratios, whey concentrates
or isolates having a ratio whey/casein much higher than the one in
milk and casein concentrates or isolates having a ratio casein/whey
much higher than the one in milk. Examples of MPCs that can be used
in the compositions described herein include MPC 70 produced by Gay
Lea. It is a concentrate manufactured from pasteurized cow's milk
using ultrafiltration and processed using low temperature skim milk
powder production parameters. The MPC can have a fat content of
from 1.5 to 3%, moisture of from 4 to 5.5%, protein 70% as a
minimum total weight percent and a pH of from 6 to 7.
[0103] Mono and diglycerides can be included in the composition,
typically as emulsifiers and are provided, for example, as BFP 75K
by Caravan Ingredients. BFP 75K is a mono-diglyceride emulsifier of
fatty acids prepared from hydrogenated soybean oil containing a
minimum of 52% monoglyceride content, with a melting point range of
62.degree. C. to 65.degree. C., free glycerin, 1.5% maximum, free
fatty acid content of 1% as stearic acid and an iodine value
maximum of 3.
[0104] The composition described herein can include a cellulose
gel, for example a microcrystalline cellulose, such as an
AVICEL.RTM. cellulose gel, including AVICEL.RTM. 1518 stabilizer
having a viscosity, set up, 2.5% of 600 to 22 mPas (test method
16006), moisture (loss on drying) less than or equal to 6% by
weight (test method 10001), particle size, less than or equal to
4.0% retained on USSS 250 .mu.m (series #60) (test method 10202),
total heavy metals of not more than 0.002% (20 ppm) (test method
52902). The material includes calcium chloride which is a
carrier.
[0105] The composition contains, in one embodiment, hydrogenated
coconut oil that is refined, bleached and deodorized and is made by
Caldic and is referred to as VEGETOL.RTM. Hydro Coconut Oil 92
(product code VO24119).
[0106] A suitable dipotassium phosphate (K.sub.2HPO.sub.4) (50%)
(potassium phosphate, dibasic) is available from FBC Industries,
Inc.
[0107] In one aspect, a caseinate, such as a metal caseinate, e.g.
sodium or potassium caseinate, is included in the composition. Such
caseinates are highly soluble milk proteins that are dispersible in
water. For example, an alkali metal salt caseinate such as ECCO 310
sodium caseinate available from ERIE Foods International, Inc.
includes 93.5% protein by weight.
[0108] A sugar compound, typically sugar, such as cane sugar, is
included in the compositions. Typically the sugar is provided in an
aqueous solution having a Brix (% solids) of from about 65 to about
70 percent by weight, more particularly from about 66 to about 68
percent by weight and even more particularly about 67 weight
percent (67.2 to 67.8 weight percent) in water with a pH of from
about 6 to about 8.5 available from American Sugar Refining, Inc.
or Redpath Sugar (specification number RLS-01).
[0109] Salt, sodium chloride, can also be included in the
composition and one exemplary product is MORTON.RTM. CULINOX.RTM.
Food Grade salt having a purity of greater than or equal to 99.95
weight percent.
[0110] A suitable non-dairy composition comprises from 45 to 55
percent by weight sugar (on a liquid basis at 67.5% brix), e.g.,
cane sugar, an oil such as coconut oil or palm kernel oil or palm
oil or mixtures of coconut oil, palm kernel oil and/or palm oil in
an amount of from about 8.5 to about 15.5 percent by weight, a milk
protein concentrate in an amount of from 0.5 to about 1.5 percent
by weight, a caseinate in an amount of from 0.5 to about 1.5
percent by weight, emulsifier(s) in an amount of from 0.05 to 0.6
percent by weight, microcrystalline cellulose in an amount of from
0.2 to about 0.75 percent by weight, dipotassium phosphate in an
amount of from 0.2 to 0.8 percent by weight and water. Salt in an
amount from 0.02 to about 1 percent by weight can be added to the
composition.
[0111] Flavoring can be added to the composition in a weight
percentage of from 0.1 to about 1 weight percent.
[0112] It should be understood that all ranges noted herein include
the ranges subsumed from the minimum value to the maximum value.
That is, for example, a range of from about 1 to about 10 includes
ranges such as from about 2 to about 8, from about 2 to about 7,
from about 3 to about 5, from 1 to about 7, etc. All combinations
of minimum values to maximum values are included within the
prescribed range.
[0113] For example, the non-dairy compositions described herein can
include from about 25 to about 40 percent by weight sugar (dry
weight), more particularly from about 31 to about 38 percent by
weight, particularly from about 32 to about 37 percent by weight
and even more particularly from about 34 to about 36 weight
percent, etc.
[0114] The non-dairy compositions described herein can include from
about 8 to about 16 percent by weight of a plant based oil, such as
coconut oil or palm kernel oil or palm oil or mixtures of coconut
oil, palm kernel oil and/or palm oil. Ranges include, for example
from about 9 to about 15 percent by weight, from about 10 to about
14 percent by weight, from about 11 to about 13 percent by weight,
from about 10 to about 15 percent by weight, etc.
[0115] The non-dairy compositions described herein can include from
about 0.5 to about 1.5 percent by weight milk protein concentrate,
more particularly from about 0.7 to about 1.2 percent by weight,
from about 0.8 to about 1.1 percent by weight, from about 0.9 to
about 1 percent by weight, from about 0.6 to about 1.4 percent by
weight and from about 0.8 to about 1.2 percent by weight, etc.
[0116] To make milk protein concentrate, whole milk is first
separated into cream and skim milk. The skim milk is then
fractionated using ultrafiltration to make a skim concentrate that
is lactose-reduced. This process separates milk components
according to their molecular size. Milk then passes through a
membrane that allows some of the lactose, minerals, and water to
cross through. The casein and whey proteins, however, will not pass
through the membrane due to their larger molecular size. The
proteins, lactose, and minerals that do not go through the membrane
are then spray dried. Spray drying and evaporation further
concentrate the remaining materials to form a powder.
[0117] The non-dairy compositions described herein can include from
about 0.5 to about 1.5 percent by weight of a caseinate, from about
0.6 to about 1.4 percent by weight, from about 0.7 to about 1.3
percent by weight, from about 0.8 to about 1.2 percent by weight,
from about 0.5 to about 1.4 percent by weight, from about 0.5 to
about 1.1 percent by weight, etc.
[0118] Casein is typically manufactured by adding acid to warm skim
milk. As the pH of the skim milk lowers to the range of 4.2 to 4.6,
the casein precipitates out of the skim milk as a curd. The casein
curd is then washed repeatedly with acidified fresh water to
"purify" the casein (wash away unwanted, occluded milk solids such
as fat and lactose). Because the casein curd is kept at an acid pH,
the milk minerals are leached out of the protein. The result is a
relatively pure protein curd (96% protein on a dry basis).
[0119] Casein curd, however, is not very useful in food products.
Acid casein (as the curd is known) is insoluble in water, behaving
much like sand. In order to make the casein curd more useful in
food products, the acid casein curd is reacted with a strong alkali
to result in an almost neutral protein product termed a caseinate.
The type of alkali used to neutralize the acid casein curd will
determine what type of caseinate is produced. For example, reacting
acid casein curd with sodium hydroxide (to a pH of about 6.8)
results in the formation of sodium caseinate. Reacting acid casein
curd with calcium oxide or calcium hydroxide (to pH 6.8 to 7.6)
results in the formation of calcium caseinate. Sodium caseinate is
the most water soluble form of caseinate. Sodium caseinate
typically forms high viscosity water dispersions. Calcium caseinate
forms a low viscosity, opaque, off white dispersion in water.
Calcium caseinate is usually the least water soluble of the
caseinates and tends to sediment out of suspension within hours of
being mixed into water. Whereas sodium caseinate will exhibit a
smooth mouthfeel when dispersed in water, calcium caseinate will
exhibit a slightly gritty or grainy mouthfeel. There are also
sodium calcium caseinates, calcium sodium caseinates, and even
calcium ammonium caseinates. The levels of each mineral are
determined by the ratios of alkali used in the caseinate
manufacture. The higher the sodium content, the higher the
viscosity and water solubility. The higher the calcium content, the
lower the water viscosity and solubility. Potassium caseinate
possesses properties similar to sodium caseinate
[0120] Suitable caseinates include, for example, sodium caseinate,
potassium caseinate and calcium caseinate.
[0121] It is mentioned that the compositions in particular comprise
at most 10.00% by weight, for example, lower than 6.00% by weight,
lower than 5.00% by weight, lower than 4.00% by weight, and lower
than 3.00% by weight of proteins, an in particular of milk
proteins. In particular, the Milk Protein Concentrate together with
the caseinate represent at least 50% by weight, for example, at
least 60%, more particularly at least 70%, even more particularly
at least 80%, an even more particularly at least 90%, of all
proteins comprised in the composition. It's been surprisingly found
that good products, compositions and foam quality could be obtained
with low amount of proteins, that are quite expensive.
[0122] The non-dairy compositions described herein can contain from
about 0.2 to about 2 percent by weight microcrystalline cellulose,
from about 0.3 to about 1.9 percent by weight, from about 0.4 to
about 1.8 percent by weight, from about 0.5 to about 1.7 percent by
weight, from about 0.6 to about 1.5 percent by weight, from about
0.2 to about 1.8 percent by weight, from about 0.2 to about 1.2
percent by weight, etc.
[0123] Microcrystalline cellulose (MCC) is pure partially
depolymerized cellulose synthesized from a-cellulose precursor. The
MCC can be prepared by different processes such as reactive
extrusion, enzyme mediated, steam explosion and acid hydrolysis.
Acid hydrolysis can be accomplished using mineral acids such as
H.sub.2SO.sub.4, HCl and HBr as well as ionic liquids. These
reagents destroy the amorphous regions remaining in the crystalline
domains. The degree of polymerization is typically less than 400.
The MCC particles with size lower than 5 .mu.m should not be more
than 10%.
[0124] The non-dairy compositions described herein can contain from
about 0.05 to 0.3 percent by weight monoglycerides and
diglycerides, from about 0.1 to about 0.2 percent by weight, from
about 0.07 to about 0.2 percent by weight, from about 0.07 to about
0.3 percent by weight, from about 0.1 to about 0.3 percent by
weight, from about 0.07 to about 0.1 percent by weight, etc.
[0125] The non-dairy compositions described herein can contain from
about 0.05 to about 0.3 percent by weight of a lactylate, such as
stearoyl lactylate, from about 0.1 to about 0.2 percent by weight,
from about 0.07 to about 0.2 percent by weight, from about 0.07 to
about 0.3 percent by weight, from about 0.1 to about 0.3 percent by
weight, from about 0.07 to about 0.1 percent by weight, etc.
Lactylates can be identified as calcium stearoyl lactylate (CSL),
sodium stearoyl lactylate (SSL), or lactylic esters of fatty acids
(LEFA).
[0126] The non-dairy compositions described herein can contain from
about 0.01 to about 0.1 percent by weight salt, from about 0.05 to
about 0.075 percent by weight, from about 0.02 to about 0.08
percent by weight, from about 0.02 to about 0.1 percent by weight,
from about 0.03 to about 0.09 percent by weight, etc. Suitable
salts include, for example, sodium chloride or potassium
chloride.
[0127] The non-dairy compositions described herein can contain from
about 0.2 to about 0.8 percent by weight of a buffer, such as
sodium citrate or dipotassium phosphate, from about 0.2 to about
0.7 percent by weight, from about 0.3 to about 0.6 percent by
weight, from about 0.4 to about 0.5 percent by weight, from about
0.3 to about 0.6 percent by weight, from about 0.4 to about 0.7
percent by weight, etc.
[0128] The non-dairy compositions described herein can contain from
about 0.05 to about 0.5 percent by weight of a flavoring agent,
from about 0.1 to about 0.4 percent by weight, from about 0.2 to
about 0.4 percent by weight, from about 0.05 to about 0.45 percent
by weight, etc.
[0129] The non-dairy compositions described herein can contain
water and or an alcohol, such as a polyalkylene oxide (a
polyethylene oxide, PEO), or ethanol as the remainder of the
composition.
[0130] The composition is typically in the form of a liquid
emulsion, with oil droplets dispersed in a water continuous
phase.
[0131] Pressurization and Usage
[0132] The composition is placed into the container and the
container pressurized, typically by injecting a gas. The
composition is thus pressurized. Gases adapted for the product
pressurization are described below.
[0133] In one embodiment the invention involves a method of
modifying a beverage, comprising:
[0134] providing a beverage, in an opened vessel,
[0135] delivering the composition of the product onto the beverage,
and
[0136] obtaining a modified beverage comprising the
composition.
[0137] The beverage is for example coffee or tea. The beverage can
be hot, at a temperature above ambient temperature, and the
composition can at ambient temperature of lower.
[0138] The delivery system is typically provided above the vessel.
The delivery can 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. For example the foam layer can be
approximately 10 mm or higher. For example approximately about 70
to about 80 percent of the non-dairy composition can dissolve in
the beverage and the remainder can be the foam portion on the
surface of the beverage.
[0139] Advantageously a sound is emitted from the delivery system
upon delivering the composition. In particular, it simulates the
sound of a steam pressurized stream of heated liquid emanating from
a cappuccino machine, for example with a similar sound pressure
level (decibels) and/or frequency content.
[0140] It been surprisingly found that the product can be designed
to provide a high velocity, a controlled spread of spray and/or a
penetration into beverages, and/or a sound, that provide specific
foaming and creaming properties and/or easy usage by consumers, and
optionally as well the above-mentioned sound.
[0141] Thus for a given internal pressure of from about 125 psig to
about 165 psig, the valve and spring assembly, for example opening
dimensions therein, as well as the actuator, for example the nozzle
opening and/or the channel design can be selected to provide such
physical features and/or properties. The section of the channel,
perpendicular to the direction of the flow, can be uniform along
the direction of the flow or can vary along the direction of the
flow. For example one can use a channel having a diameter of at
least 1.0 millimeter, for example, at least 1.5 millimeters, for
example at least 2.0 millimeters, and in particular substantially
all along the channel, from connection to valve and spring assembly
to nozzle opening. In one embodiment, the section of the channel
has diameter of up to 3.0 millimeters, for example, up to 2.5
millimeters, and in one aspect, substantially all along the
channel, from connection to valve and spring assembly to nozzle
opening. For example the section of the channel can have diameter
of about 2.4 millimeters, in one aspect substantially all along the
channel, from connection to valve and spring assembly to nozzle
opening. The internal diameter of the nozzle and/or of the opening
of the nozzle can be varied for example from about 1.0 millimeter
to about 3.0 millimeters, in one aspect from about 1.5 millimeter
to about 2.5 millimeters, for example about 2.4 millimeters.
[0142] The consumer can shake the container to help deliver the
composition into a beverage, typically contained in an open vessel
such as a cup of a glass, by tilting or turning the container
upside down towards the surface of the beverage. The pressurized
non-dairy composition produces turbulence in the beverage thus
helping to mix in a portion of the non-dairy composition into the
liquid beverage and also a foamed component of non-dairy
composition on the surface of the liquid beverage.
[0143] The pressurized non-dairy composition is ejected into and
mixed with a beverage through the actuator. For example, the
non-dairy composition is ejected with turbulence into a beverage,
such as coffee, for example 6 ounces of beverage such as coffer,
placed into a cup (for example a 12 ounce cup with a surface area
54 cm.sup.2). At time zero (when composition is initially injected
into the coffee or beverage), the resultant foam has a height of
approximately 10 cm, more particularly 8 cm, more particularly from
7 to 11 cm, on the surface of the beverage. The resultant foam
remains on the surface when undisturbed for at least 10
minutes.
[0144] Typically the dose duration is a from about 2 or 3 seconds
to about 10 seconds, in one aspect from 4 to 6 seconds, for example
5 seconds, depending upon the consumer's preference for the serving
size, the amount of foam, creaminess and/or sweetness of the
beverage.
[0145] The invention surprisingly involves the careful selection of
components to arrive at the desired properties of the non-dairy
composition. . Especially the specific association of the MPC and
caseinate surprisingly provides a different foam quality, with low
lacing. It's been surprisingly found as well that palm kernel oil
formulas vs palm kernel oil+coconut oil formula vs coconut oil
formulas did not perform equally. The palm kernel oil formulas had
more lacing and less longevity of the foam (2-3 mins), and were
less fluid than coconut based formulae. Palm kernel formulas tended
to be a bit soapier/more nitro-like head over shelf life. It was
found that coconut oil formulas performed the best (7.4 overall
liking out of a possible score of 9 on "The 9 Point Hedonic Scale")
vs 7.3 and 7.2 for the coconut oil+palm kernel oil formula blends.
The coconut formulae that was most acceptable had a foam layer that
lasted over 20 minutes when undisturbed (vs 10-12 mins) for coconut
oil+palm kernel oil blends. It also lasted over a minute longer
when consumed/agitated (5.5 mins). Also of note, the coconut oil
formula resulted in a whiter creamed coffee. Consumer testers noted
that the coconut formula was most similar to a latte, had the best
foam texture, creamiest foam head, and had a latte-like appearance.
Tests with a soy protein did not perform well as the milk protein
resulted in a less consistent and less fluid foam over time.
[0146] In a series of consumer tests, various stabilizer blends
were tested. A powdered coconut oil was used with stabilizers which
produced a nitro-beer type of head. While the product scored very
well with consumers, it was clear that this type of foam head was
not optimized as it scored lower on natural latte appearance,
creaminess of foam, foam quality liking, and had a foam duration
that lasted 2 minutes less than the optimized variant.
[0147] It's been additionally surprisingly found that non-dairy
compositions were most appropriate over other types of compositions
to provide especially useful velocities, a controlled spread of
spray and/or a penetration into beverages for foaming and
creaming.
[0148] Process of Making the Composition
[0149] The composition can be prepared by a process comprising a
homogenization step. In particular, the process involves at least 2
homogenization steps.
[0150] It was found that single homogenization was consistently
inferior to double homogenization as to stability between 45-90
days into shelf life as the foam quality can become inferior.
Specifically, webbing, lacing, and uniformity can be all
exacerbated under single homogenizations. Particle size and
distribution of the emulsion is optimized for double homogenization
vs single homogenization. A double homogenizer system results in a
unimodal peak with particle size (number-average or weight average
<0.5 .mu.m).
[0151] A single homogenizer system results in bimodal peaks
(indicates high likelihood of instability over time) with a larger
particle size (number-average or weight average >0.50 um).
[0152] For optimal performance, double homogenization with an
initial viscosity of 100-150 cP at 5.degree. C. is optimal. A
viscosity of over 250 cP is less optimal as it can lead to a
viscosity over shelf life with compromised performance as the
product thickens in the can over time.
[0153] A process, can for example, involve the following steps:
[0154] 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;
[0155] b) combing the first mixture with the oil followed by mixing
to form a second mixture;
[0156] c) combining the second mixture with a caseinate, a milk
protein concentrate and the at least one emulsifier to form a third
mixture;
[0157] d) combining the third mixture with the at least one
buffering agent followed by mixing to form a fourth mixture;
[0158] e) optionally, combining the fourth mixture with a flavor,
followed by mixing to form a fifth mixture;
[0159] f) combining the fourth or fifth mixture with additional
water, followed by mixing to form a sixth mixture;
[0160] g) subjecting the sixth mixture to a shearing process
followed by a first homogenization step to form a seventh
mixture;
[0161] h) subjecting the seventh mixture to a pasteurization step
to form an eighth mixture;
[0162] i) subjecting the eighth mixture to a second homogenization
step to provide a non-dairy composition.
[0163] Step a) is, in one aspect, conducted at a minimum
temperature of at least 160.degree. F. The sixth mixture
homogenization step g) is, in one aspect, conducted at a
temperature range of approximately 125 to about 155.degree. F. The
homogenized seventh mixture from step g) is, in one aspect, cooled
to a temperature of 45.degree. F. or less prior to step h). The
cooled, homogenized seventh mixture of step h) is, in one aspect,
pasteurized at a temperature of a least 273.degree. F. for at least
9.8 seconds. The eighth mixture homogenization step of step i) is,
in one aspect, conducted at a temperature range of approximately
145 to about 175.degree. F.
[0164] From a processing perspective, single homogenization vs
double homogenization was tested. With limited shelf life, single
homogenization produces similar finished product to double
homogenization formulae. Initially, the double homogenization
appeared to only lengthen the foam duration by 30 seconds as both
single and double homogenized compositions have similar quality.
However, after about 45 days in the canister, the products begin to
differentiate as the single homogenization leads to a less stable
formula. The fat begins to coalesce due to the larger particle
size, resulting in a foam with inferior quality (less stable,
inconsistent/foam pockets, more lacing, shorter duration, less
fluid/some pucking).
[0165] Gases for Pressurization of the System
[0166] Various gaseous components can be used to pressurize the
containers described herein. Suitable gases include nitrogen,
N.sub.2O (nitrous oxide), hydrogen, carbon dioxide, argon and
combinations thereof. It has advantageously found that use of
nitrous oxide helps the non-dairy composition become more
emulsified as the nitrous oxide dissolves in the composition. Use
of the nitrous oxide helps the composition develop and maintain its
creaminess/mouth feel.
[0167] The container is generally filled with the gaseous component
such that the container is pressurized from about 125 psig to about
165 psig at about 35 to about 50 degrees Fahrenheit. It's been
found that it was possible to maintain such a pressure along
delivering several servings. In particular, the pressure is
maintained at from about 125 psig to about 165 psig before and upon
delivering a first serving and in particular before and upon
delivering a second serving, and also before and after delivering
up to 10 servings, as well as from 4 to 8 servings, of from about
25 to 75 grams of composition, in particular of from 35 to 65
grams, and in one aspect, of from 40 to 60 grams.
[0168] Unless defined otherwise, all technical and scientific terms
used herein have the same meanings as commonly understood by one of
ordinary skill in the art to which this invention belongs. All
publications and patents specifically mentioned herein are
incorporated by reference in their entirety for all purposes
including describing and disclosing the chemicals, instruments,
statistical analyses and methodologies which are reported in the
publications which might be used in connection with the invention.
All references cited in this specification are to be taken as
indicative of the level of skill in the art. Nothing herein is to
be construed as an admission that the invention is not entitled to
antedate such disclosure by virtue of prior invention.
[0169] The following paragraphs enumerated consecutively from 1
through 37 provide for various aspects of the present invention. In
one embodiment, in a first paragraph (1), the present invention
provides:
[0170] 1. A product comprising a pressurized composition in a
delivery system, wherein the composition comprises:
[0171] from about 25 to about 40 percent by weight of a sugar
agent;
[0172] from about 8 to about 16 percent by weight of coconut oil or
palm kernel oil or palm oil or mixtures thereof;
[0173] from about 0.5 to about 1.5 percent by weight of a milk
protein concentrate;
[0174] from about 0.5 to about 1.5 percent by weight of a
caseinate;
[0175] from about 0.2 to about 2 percent by weight of a
stabilizer;
[0176] from about 0.05 to 0.6 percent by weight of at least one
emulsifier,
[0177] at least one buffering agent,
[0178] and water.
[0179] 2. The product of paragraph 1, wherein the stabilizer is
microcrystalline cellulose.
[0180] 3. The product of paragraph 1, wherein the at least one
emulsifier comprises monoglycerides and diglycerides, stearoyl
lactylate or a mixture thereof.
[0181] 4. The product of paragraph 3, wherein the at least one
emulsifier comprises:
[0182] from about 0.05 to 0.3 percent by weight monoglycerides and
diglycerides; and
[0183] from about 0.05 to about 0.3 percent by weight of a stearoyl
lactylate;
[0184] 5. The product of paragraph 1, wherein the at least one
buffering agent comprises salt, a buffering salt, or a mixture
thereof.
[0185] 6. The product of paragraph 5, wherein the buffering salt is
dipotassium phosphate.
[0186] 7. The product of paragraph 5, wherein the at least one
buffering agent comprises:
[0187] from about 0.01 to about 0.1 percent by weight salt; and
[0188] from about 0.2 to about 0.8 percent by weight dipotassium
phosphate.
[0189] 8. The product of paragraph 1, further comprising at least
one flavoring agent.
[0190] 9. The product of paragraph 8, wherein the flavoring agent
comprises vanilla, hazelnut, amaretto, Irish creme, cinnamon,
butter pecan, chocolate, or mixtures thereof.
[0191] 10. The product of any of paragraphs 1 to 9, wherein the
composition is an emulsion.
[0192] 11. The product of any of paragraphs 1 to 10, 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.
[0193] 12. The product of any of paragraphs 1 to 11, having a total
fat percentage of from about 11 percent to about 13 percent.
[0194] 13. The product of any of paragraphs 1 to 12, wherein the
sugar is cane sugar.
[0195] 14. The product of any of paragraphs 1 to 13, wherein the
delivery system comprises a container, a valve and spring assembly
and an actuator system.
[0196] 15. The product of paragraph 14, wherein the actuator has a
nozzle.
[0197] 16. The product of any of paragraphs 14 to 15, comprising a
gaseous component provides pressurization.
[0198] 17. The product of paragraph 16, having an internal pressure
is from about 125 psi to about 165 psi.
[0199] 18. The product of paragraph 17, wherein the internal
pressure is from about 125 to about 165 psi after at least 2
sequential deliveries of composition.
[0200] 19. A method of modifying a beverage, comprising:
[0201] providing a beverage in an opened vessel,
[0202] delivering the composition of the product of any of
paragraphs 1 to 18 onto the beverage,
[0203] obtaining a modified beverage comprising the
composition.
[0204] 20. The method of paragraph 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.
[0205] 21. The method of paragraph 21, wherein the foam layer is
approximately 10 mm or higher.
[0206] 22. The method of any of paragraphs 20 or 21, 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.
[0207] 23. The method according to any of paragraphs 19 to 22
comprising the step:
[0208] positioning delivery system above the vessel.
[0209] 24. The method according to any of paragraphs 19 to 23,
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.
[0210] 25. The method of any of paragraphs 19 to 24, wherein the
beverage is coffee or tea.
[0211] 26. The method of any of paragraphs 19 to 25, wherein the
beverage is hot, at a temperature above ambient temperature, and
the composition is at ambient temperature or lower.
[0212] 27. A beverage obtained according to the method of any of
paragraphs 20 to 26.
[0213] 28. A method to prepare the product according to any to
paragraphs 1 to 18, comprising the steps of preparing the
composition, placing the composition in a container, and
pressurizing the container.
[0214] 29. The method of paragraph 28, wherein the composition is
prepared by a process comprising an homogenization step.
[0215] 30. The method of paragraph 29, comprising at least 2
homogenization steps.
[0216] 31. The method of any of paragraphs 28 to 30, where the
composition is prepared by a process comprising the following
steps:
[0217] 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;
[0218] b) combing the first mixture with the oil followed by mixing
to form a second mixture;
[0219] c) combining the second mixture with a caseinate, a milk
protein concentrate and the at least one emulsifier to form a third
mixture;
[0220] d) combining the third mixture with the at least one
buffering agent followed by mixing to form a fourth mixture;
[0221] e) optionally, combining the fourth mixture with a flavor,
followed by mixing to form a fifth mixture;
[0222] f) combining the fourth or fifth mixture with additional
water, followed by mixing to form a sixth mixture;
[0223] g) subjecting the sixth mixture to a shearing process
followed by a first homogenization step to form a seventh
mixture;
[0224] h) subjecting the seventh mixture to a pasteurization step
to form an eighth mixture;
[0225] i) subjecting the eighth mixture to a second homogenization
step to provide a non-dairy composition.
[0226] 32. The method of paragraph 31, wherein step a) is conducted
at a minimum temperature of at least 160.degree. F.
[0227] 33. The method of paragraph 32, wherein the sixth mixture
homogenization step g) is conducted at a temperature range of
approximately 125 to about 155.degree. F.
[0228] 34. The method of paragraph 33, wherein the homogenized
seventh mixture from step g) is cooled to a temperature of
45.degree. F. or less prior to step h).
[0229] 35. The method of paragraph 34, wherein the cooled,
homogenized seventh mixture of step h) is pasteurized at a
temperature of a least 273.degree. F. for at least 9.8 seconds.
[0230] 36. The method of paragraph 35, wherein the eighth mixture
homogenization step of step i) is conducted at a temperature range
of approximately 145 to about 175.degree. F.
[0231] 37. The method of paragraph 36, wherein the homogenized
eighth mixture of step i) is cooled to approximately 45.degree. F.
or less prior to transfer to a sterile environment.
[0232] The invention will be further described with reference to
the following non-limiting Examples. It will be apparent to those
skilled in the art that many changes can be made in the embodiments
described without departing from the scope of the present
invention. Thus the scope of the present invention should not be
limited to the embodiments described in this application, but only
by embodiments described by the language of the claims and the
equivalents of those embodiments. Unless otherwise indicated, all
percentages are by weight.
EXAMPLES
Example 1
Product Comprising a Pressurized Non-dairy Composition
[0233] One prepares a product comprising a non-dairy composition,
pressurized in a canister container apparatus.
[0234] Preparation of a Non-dairy Composition
[0235] Approximately 90% of the total water required for the
preparation of the composition is added to a batch tank and heated
to at least 160 degrees Fahrenheit with agitation. A liquefier is
then filled with the heated water to between 1/2 and 2/3 full with
the water and mono and diglycerides are added. The system is
maintained at 160.degree. F. during this transfer. The mixture is
agitated for about one minute and then returned to the batch
tank.
[0236] The liquefier is activated and filled between 1/2 and 2/3
full. The Avicel is added to the liquefier and the liquid sugar is
metered into the liquefier The liquefier is run for about 2 minutes
with the outlet valve closed.
[0237] The dispersed sugar/Avicel mixture is transferred to a hot
mix tank. The recirculation loop between the liquefier, a shear
pump and batch tank is activated. The liquefier level is maintained
between about 1/2 and 2/3 full to prevent incorporation of air.
[0238] Next, coconut oil is added to the blend tank and
recirculated through the liquefier, shear pump and mix tank for at
least 2 minutes. To this mixture is then added the caseinate, MPC
70 with the agitator on and the mixture is blended for at least 2
minutes. To this mixture is then added Emplex and the mixture is
agitated for an additional 2 minutes or longer. After the additions
are complete, the recirculation loop between the liquefier and
batch tank is restarted, keeping the liquefier filled between about
1/2 and 2/3 full.
[0239] To the mixture is then added the salt and dipotassium
phosphate liquid (50% solids). Flavoring can then be added to the
resultant mixture.
[0240] Any remaining water is added to the liquefier while
recirculating the batch between the liquefier and batch tank for
about 10 minutes with the agitator turned off.
[0241] After all water has been added, the mixture is recirculated
between the liquefier, shear pump and batch tank for at least 10
minutes without the agitator in operation. After 10 minutes, the
mixture is transferred to the batch tank.
[0242] The mixture is agitated in the batch tank at a high speed of
approximately 27 rpm with a blade paddle for approximately 5
minutes.
[0243] Within two hours of the preparation of the mixture, the
mixture is subjected to a two stage homogenization process
(2000/500) (2000 psi at a rate of about 65 liters/minute then 500
psi at 65 liters/minute) at 135 to about 145.degree. F. The heated
mixture is cooled to less than 45.degree. F. before transferring
the mixture to a hold tank with continued agitation.
[0244] The mixture is then subjected to indirect process
pasteurization to extend shelf life at a minimum temperature of
273.degree. F. for approximately 10 seconds followed by a second
two stage homogenization step as described above except at a
temperature of between 165.degree. F. and 175.degree. F.
[0245] The doubly homogenized mixture is then cooled to less than
45 .degree. F. in a holding tank prior to addition to a container
that can be pressurized. A non-dairy composition is provided in the
table below:
TABLE-US-00001 Weight per gallon: 9.537 Pounds Batch Size: 700
Gallons Lbs./ Gms or Ingredient % Batch MLs Water 32.4920 2169.133
984786.58 Mono & Diglycerides BFP75K 0.0700 4.673 2121.60
Emplex (SSL) 0.0700 4.673 2121.60 Salt 0.0210 1.402 636.48
Dipotassium Phosphate Liquid 0.8800 58.748 26671.56 50% Liquid
Sugar (67.5 Brix) 51.7400 3454.111 1568166.24 MPC 70 - Gay Lea
1.0000 66.759 30308.59 Sodium Caseinate 0.7500 50.069 22731.44
SC479489 (French Vanilla 0.1320 Flavor) Coconut Oil (Gay Lea)
12.5000 834.488 378857.33 Avicel (Cellulose Gel) BV 1518 0.3450
23.032 10456.46 Total 100.0000 6667.088 Target Range Total Solids,
% 50.04 49.04-51.04 Total Fat, % 12.64 12.14-13.14
[0246] Method to Fill the Apparatus
[0247] Prior to delivery of the non-dairy composition to a
canister, the canister is rinsed and sanitized prior to
filling.
[0248] Approximately 350 grams of non-dairy composition are dosed
into a canister at 40.degree. F. from a Serac rotary filler. After
transfer of the non-dairy composition to the canister, a
progressive opening valve and spring assembly is expeditiously
placed and crimped into place about the opening of the container
while the canister/composition is shaken. N.sub.2O is injected into
the shaking canister through the valve stem of the valve assembly
over a period of about 10 to 11 seconds with concurrent shaking
(about 400 rpm) to incorporate the nitrous oxide gas into the
liquid with an initial pressure of from 125 to about 165 psig.
After the canister is filled with components, including gas, the
canister is weighed, coded, washed, dried, the actuator/overcap
assembly is added, followed by enclosing the actuator/overcap with
a tamper evident sleeve. The fully assembly canister is then placed
into a case for shipping.
[0249] Consumer testing of the design of the delivery system along
with the pressurized non-dairy composition shows that the use of
the system is intuitive. A consumer would pick up the canister,
shake it, and then aim the nozzle at a beverage or food item, press
the nozzle to apply pressure to the nozzle to deliver the non-dairy
composition in a desired amount to the location/position desired.
Generally, it takes the consumer one, two or more tries with the
delivery system to attenuate how to adjust the canister, actuator
and touch pad to the consumer's liking to deliver the pressurized
non-dairy composition to the beverage/food of choice at the rate
and amount desired.
[0250] Further, the design of the delivery system and the non-dairy
composition under pressure provides a "non-laminar" flow of the
non-dairy composition. For example, when the delivery system is not
shaken prior to use, laminar flow would be produced. Shaking the
delivery system and its contents provides non-laminar flow from the
nozzle. Without shaking of the canister and the contents therein,
the often desired turbulent flow would not be created for the
beverage with just the pressure present in the sealed canister.
[0251] When the actuator/nozzle are only slightly engaged to
release the pressurized contents of the container, it is possible
to create designs, patterns, "latte art" and the like on the
surface of the beverage.
[0252] Foam/Weight and Stability Studies
[0253] 40 grams of non-dairy composition pressurized in a canister
as described above are actuated into 150 grams of brewed coffee in
a 12 ounce clear cylindrical mug having a height of 9.5 cm and a
diameter of 8.3 cm.
[0254] To calculate foam weight, foam is hand spooned off the top
of the coffee and weighed.
[0255] After 10 Seconds
[0256] 180 day shelf life sample: 35.0 grams of foam, 5.0 grams
dissolve into coffee
[0257] 75 day shelf life samples: 38.0 grams of foam, 2.0 grams
dissolve into coffee
[0258] After 3 Minutes
[0259] 180 day shelf life sample: 8.0 grams of foam, 32.0 grams
dissolve into coffee
[0260] 75 day shelf life samples: 8.5 grams of foam, 31.5 grams
dissolve into coffee
[0261] After 5 Minutes
[0262] 180 day shelf life sample: 3.2 grams of foam, 36.8 grams
dissolve into coffee
[0263] 75 day shelf life samples: 3.5 grams of foam, 36.5 grams
dissolve into coffee
[0264] Height of Foam:
[0265] After 10 Seconds
[0266] 180 day shelf life sample: 8.0 cm of foam/1.0 cm coffee
[0267] 75 day shelf life sample: 8.0 cm of foam/1.0 cm coffee
[0268] After 3 Minutes
[0269] 180 day shelf life sample: 2.0 cm of foam/7.0 cm coffee
[0270] 75 day shelf life sample: 2.4 cm of foam/6.6 cm coffee
[0271] After 5 Minutes
[0272] 180 day shelf life sample: 0.5 cm of foam/8.5 cm coffee
[0273] 75 day shelf life sample: 0.75 cm of foam/8.25 cm coffee
Example 2
Comparison of Non-dairy and Dairy Compositions with Pressurized
System.
[0274] Samples of "creamer" compositions (commercial, identified by
Name, or experimental example 1) are placed into a canister in same
conditions as described in Example 1. The products are charged with
a given amount of nitrous oxide along with the "creamer". The
products are shaken and then dispensed into a cup of coffee having
6 ounces of coffee in a 12 ounce cup having a surface area of 54
cm.sup.2 and evaluated for foam height, foam quality, the duration
of the foam and taste.
[0275] Foam height was determined by measurement of the top of the
foam to the interface with the liquid.
[0276] Foam quality is determined by visual inspection, where a
fluid uniform foam with small to medium sized bubble structure is
desired. Defects in the foam include oiling off (oil sheen on top
of the foam), non-fluidity (pucking; a mass that moves as one
unit), overly large bubbles, too small bubbles, webbing, soapiness,
and/or foam pockets.
[0277] Taste is determined in view of four parameters: sweetness,
creaminess, naturalness of flavor and balance of composition with
the beverage, i.e., coffee. Many samples are judged as poor for
taste characteristics as they not delivering a finished product
that is sweet, creamy and balanced with the coffee. For a majority
of products, the coffee comes through as too strong as the
sweetness and creaminess is too minimal to mask/complement the
coffee bitterness.
TABLE-US-00002 TABLE 1 Duration: <2 min Poor, 2-3 Sample min
Avg, Name Grams Foam Foam 3-5 min example of N.sub.2O Height
Quality Good Taste 1 Bailey's 8 cm Tight, Poor Poor, salty Mudslide
Fluid, Oiling off 2 Stok 250 g 6.7 8 cm, Poor, big Avg Bitter cold
brew unable bubbles, coffee, to dose changed H&H (half correct
more dense and half) amount 100 g 3 Dunkin 8 cm Poor, big Poor
Sweet, fruit, Extra Extra bubbles, bitter creamer not fluid 4 Stok
275 g, 7 8 cm, Poor, big Good Creamy, H&H 75 g unable bubbles
bitter to dose correct amount 5 H&H 8 cm, Avg, Good Creamy,
unable cappuccino- bitter to dose like, fluid correct amount 6
Vanilla 3 cm, Large Average Good, sweet, Soy low bubbles, creamy,
Creamer foam fluid, oily, masks coffee soapy 7 Stok Cold 7.2 8 cm,
Good, fluid Poor Coffee, not Brew full cup, cascade, much sweet
(single dosed creamy serve fully appearance retort) 8 2% milk 8 cm,
no Nitro Good Coffee, not fully bubbles, much sweet dose dense, 9
Table 7.8 8 cm, no Large Good Creamy Cream fully bubbles, dose
fluid, soapy, lacing 10 Coconut 8 cm, Poor, Good Black coffee cream
fully inconsistent and cream dosed, on top did not go in solution,
sat on top 11 Evaporated 7.2 8 cm, no Good, Good Creamy, milk able
to dense, bitter fully variable dose, 12 Coffeemate 7.1 8 cm, Big
Good Okay, not Natural not able bubbles, sweet or Bliss to fully
variable creamy Vanilla dose network enough (35 g dose) 13
Sweetened 6.3 g 0 cm No foam, Poor Black coffee, Condensed (>30
sec came out as when stirred, Milk fill) syrup the 11 g dose did
cream, but tasted like black coffee 14 Starbucks 6.9 g 8 cm Dense,
Good Cooked Vanilla uniform, dairy, Frappe mostly sits creamed but
on top not sweet 15 Heavy 5.6 g 7.5 cm Variable, Good Foam on top,
Whipping sits on top, coffee barely Cream thick creamed 16 Soymilk
4.75 7.5 cm Variable, Good Diluted lacing, coffee cappuccino- like
17 Vanilla 7.3 8 cm Variable, Good Not good, Soy Milk lacing,
diluted cappuccino- coffee like 18 20 g coffee/ 7.3 g 8 cm Cobwebs,
Good Strong 80 g water dense, coffee cascading, black coffee,
broken 19 Open 7.1 g 8 cm Dense, Good Good, sweet, Nature
cascading, creamy, Dairy lacing, masks coffee Creamer 20 Promised
7.2 8 cm Tight Good Poor Land Midnight Chocolate Milk 21 Example 1
7.2 8 cm Tight, fluid, Good Excellent; high low lacing, creaminess
of cappuccino coffee and like foam, sweet, complements coffee
Example 3
Comparison of Non-dairy Compositions with Pressurized System
[0278] Various experimental compositions were prepared, placed into
canisters under the same conditions as described in Example 1,
identical for all compositions and canisters. The products
underwent the same evaluations as described in Example 2. The
compositions are reported on Table 2, where ingredients are
reported as wt %. The evaluations are reported on Table 3.
[0279] Ingredients:
[0280] Coconut is 98% saturation oil, marketed by Caldic.
[0281] Palm Kernel Oil/Coconut Oil blend is 88% saturation oil
blend, marketed by Caldic.
[0282] Palm Kernel Oil is Regal 95 marketed by Cargill.
[0283] Palm Oil is 48% saturation oil marketed by ADM.
[0284] Whey Protein Isolate is Whey Protein Isolate 90 marketed by
Milk Specialties.
[0285] Soy Protein Isolate is Versa Whip marketed by Kerry
Ingredients.
[0286] Hydrolyzed Milk Protein is Hyfoama marketed by Kerry
Ingredients.
[0287] Albumen is Instant Egg Albumen marketed by Agropur.
[0288] Milk Casein Concentrate is Milk Casein Concentrate marketed
by Milk Specialties
[0289] Powdered Coconut Oil is marketed by Bay Valley
[0290] Starch is Emulsifying Starch--Emcap marketed by Cargill
[0291] Preparation of Compositions
[0292] Unless otherwise specified the products are prepared with a
two-step homogenization process according to the procedure
described in Example 1, where the nature and the amounts for the
ingredients might be changed according to Table 2.
[0293] Where specific products are prepared by a single
homogenization process, as described in Example 1, expect that
there is no upstream homogenizer after batching/before filling into
the pre-process hold tank. There is only one homogenizer step for
this process, which is located after the processing kill-step.
[0294] Evaluations
[0295] Taste: Taste is tested with 100 consumers having product
dosed for them by a single person so each sample is consistent.
There is no control as the purpose is to determine which base (foam
quality/duration) was preferred.
TABLE-US-00003 TABLE 2 Ingredients Example 1 Composition 3.1
Composition 3.2 Composition 3.3 Composition 3.4 Liquid Sugar (67.5
Brix) 51.74% 55.00% 48.77% 48.77% 48.77% Oil Palm Kernel Oil 11.75%
Palm Oil 8.40% 8.40% Coconut Oil 12.50% 6.00% Powdered Coconut Oil
Proteins - Foaming Agent(s) MPC 70 Gay Lea 1.00% MPC 85 - Agropur
2.30% Sodium Caseinate 0.75% 1.00% 0.75% 0.75% 0.60% Albumen 2.30%
Soy Protein Isolate Hydrolyzed Milk Protein Whey Protein Isolate
Gums - Foam Stabilize Avicel (Cellulose Gel) BV 1518 0.34% Other
Avicel RC 571 Carrageenan - Carrageenan - 0.60% 0.09% 0.05%
Emulsifier(s) Mono & Diglycerides BFP75K 0.07% 0.30% 0.07%
0.07% 0.07% Emplex (SSL) 0.07% 0.20% 0.07% 0.07% 0.07% Buffering
Agent(s) Dipotassium Phosphate Liquid 50% 0.88% 0.80% 0.88% 0.88%
0.88% Other Salt 0.021% 0.021% 0.021% 0.021% 0.021% Flavor 0.13%
0.20% 0.12% 0.13% 0.38% Sta-Creme 3.00% Water To 100.00% To 100.00%
To 100.00% To 100.00% To 100.00% Composition 3.8 Example 1 with
Ingredient Composition 3.5 Composition 3.6 Composition 3.7 1%
higher fat Composition 3.9 Sugar Liquid (67.5 Brix) 48.77% 48.77%
48.77% 51.74% 48.77% Oil Palm Kernel Oil - Cargill Regal 13.00%
13.00% 4.56% 95 Palm Oil Coconut Oil 13.50% 6.84% Powdered Coconut
Oil - Bay 6.00% Valley Proteins - Foaming Agent(s) MPC 70 Gay Lea
1.00% 1.00% Sodium Caseinate 1.12% 1.12% 0.60% 0.75% 0.75% Milk
Casein Concentrate 2.00% Albumen Soy Protein Isolate Hydrolyzed
Milk Protein Whey Protein Isolate Gums - Foam Stabilize
Avicel(Cellulose Gel) BV 1518 0.34% 0.60% Other Carrageenan -
Starch - 1.00% Carrageenan - 0.07% Carrageenan - 0.07% 0.07%
Emulsifier(s) Mono & Diglycerides BFP75K 0.07% 0.07% 0.07%
0.07% 0.07% Emplex (SSL) 0.07% 0.07% 0.07% 0.07% 0.07% Buffering
Agent(s) Dipotassium Phosphate Liquid 0.88% 0.88% 0.88% 0.88% 0.88%
50% Other Salt 0.021% 0.021% 0.021% 0.021% 0.021% Flavor 0.38 0.13%
0.13% Sta-Creme Water To 100.00% To 100.00% To 100.00% To 100.00%
To 100.00% Ingredient Composition 3.10 Composition 3.11 Composition
3.12 Composition 3.13 Sugar 48.77% 48.77% 48.77% 48.77% Oil Palm
Kernel Oil 4.56% 4.56% Palm Oil 11.4% Coconut Oil 6.84% 6.84% 9.54%
Proteins - Foaming Agent(s) MPC 70 Gay Lea 1.0% Sodium Caseinate
0.75% 0.75% 0.75% 0.75% Albumen Soy Protein Isolate 0.50% Hydrolyze
Milk Protein 0.50% Whey Protein Isolate 90 1.15% Gums - Foam
Stabilize Avicel(Cellulose Gel) BV 1518 1.10% 1.10% 0.60% Other
Guar Gum (TIC) 0.10% Carrageenan 0.09% Emulsifier(s) Mono &
Diglycerides BFP75K 0.07% 0.07% 0.07% 0.07% Emplex (SSL) 0.07%
0.07% 0.07% 0.07% Buffering Agent(s) Dipotassium Phosphate Liquid
0.88% 0.88% 0.88% 0.88% 50% Other Salt 0.021% 0.021% 0.021% 0.021%
Flavor 0.13% 0.13% 0.13% 0.13% Sta-Creme Water To 100.00% To
100.00% To 100.00% To 100.00% Ingredient Composition 3.14
Composition 3.15 Composition 3.16 Composition 3.17 Sugar Liquid
(67.5 Brix) - 51.74% 48.77% 48.77% 51.74% Oil Palm Kernel Oil Palm
Oil 11.40% 11.40% Coconut Oil 12.50% 12.50% Proteins - Foaming
Agent(s) MPC 70 Gay Lea 0.00% 1.00% Sodium Caseinate 1.50% 0.75%
0.75% 0.75% Albumen Milk Casein Concentrate - Milk 3.00% 2.00%
Specialities Soy Protein Isolate Hydrolyze Milk Protein Whey
Protein Isolate Gums - Foam Stabilize Avicel (Cellulose Gel) BV
1518 0.34% 0.00% Other Guar (TIC Gums) Gum Arabic (TIC - 0.10% FT
Powder) - 0.132% Carrageenan - 0.09% Emulsifier(s) Mono &
Diglycerides BFP75K 0.07% 0.07% 0.07% 0.07% Emplex (SSL) 0.07%
0.07% 0.07% 0.07% Buffering Agent(s) Dipotassium Phosphate Liquid
0.88% 0.88% 0.88% 0.88% 50% Other Salt 0.021% 0.021% 0.021% 0.021%
Flavor 0.13% 0.13% Sta-Creme Water To 100.00% To 100.00% To 100.00%
To 100.00% Ingredient Composition 3.18 Sugar Liquid (67.5 Brix) -
51.74% Oil Palm Kernel Oil at 88% saturation Palm Oil Coconut Oil
12.50% Proteins - Foaming Agent(s) MPC 70 Gay Lea 0.00% Sodium
Caseinate 0.75% Albumen Soy Protein Isolate Hydrolyze Milk Protein
Whey Protein Isolate 90 Gums - Foam Stabilize Avicel (Cellulose
Gel) BV 1518 0.34% Other Emulsifier(s) Mono & Diglycerides
BFP75K 0.07% Emplex (SSL) 0.07% Buffering Agent(s) Dipotassium
Phosphate Liquid 0.88% 50% Other Salt 0.021% Flavor 0.13% Sta-Creme
Water To 100.00%
TABLE-US-00004 TABLE 3 Foam Duration: <2 min Poor, Height Foam
2-3 min Avg, 3-5 min Composition Initially Quality Good; Great 5+
Taste 3.1 5 cm Whipped Great cream; so thick that it did not
penetrate the coffee. It sat on top like a whipped cream 3.2 5 cm
Poor, Good Poor, coagulated as eggy/sulfry hit coffee, non-uniform,
very stiff/dense 3.3 6 cm Good, more Good Good, cappuccino sweet,
like fruity, creamy 3.4 4 cm Nitro-beer Avg, dissolves quickly
Slight like, slight creamed fizzing, very corn taste, uniform and
less creamy tight 3.5 5 cm Nitro beer Avg, lasts 30 sec longer Ok
like, low than #6 lacing, dissipates quickly 3.6 5 cm Nitro beer
Avg, last 30 seconds Ok, slight like, low less with starch starch
taste lacing, that masks dissipates some very quickly sweetness 3.7
4 cm Nitro-beer Avg; 2 min 30 sec Overall like, slight liking score
= fizzing, very 7.3 uniform and Foam tight, small Texture bubbles
Liking score = 6.8 3.8 6 cm Moderate/tall Great; 5 min 30 sec
Overall foam, liking score = cappuccino- 7.4 like, very Foam low
lacing, Texture best Liking score = whitening 7.3 3.9 7 cm Large
Good; 5 min Overall Bubbles, pop liking score = quickly, tall 7.3
foam, open Foam network, Texture high lacing Liking score = 7.2
3.10 5 cm Moderate Good; 4 min Overall foam height liking score =
with open 7.2 network and Foam larger Texture bubbles, no Liking
score = lacing 7.1 3.11 5 cm Moderate Good, 3.5 min Good, foam
height hydrolyzed milk protein however with open did not help there
is network and some dairy larger protein taste bubbles, detectable
some lacing 3.12 5 cm Moderate Average - 2.5 min Good, foam height
however that collapses lacking in quickly. creaminess Some
mouthfeel pockets though mostly uniform 3.13 5 cm Moderate Good -
3.5 min Ok, but Foam, some some variability protein with large
notes bubbles, detected lacing, some webbing 3.14 6 cm Cappuccino-
Good 3 min 30 sec like initially, quickly collapsing 3.15 6 cm
Gel-like, Good Strong unnatural, protein note, very rigid. gelled
Substantial texture lacing and variation of bubble size 3.16 6 cm
Bigger Good, slightly shorter Similar taste bubbles and duration
than example 1 as example 1 less quality foam than example 1.
Cellulose gel makes a tighter foam than gum arabic. 3.17 6 cm Less
uniform One minute shorter Less creamy compared to duration that
example 1 mouthfeel example 1, and texture with compared to
variation in example 1; bubble size otherwise and more similar
taste lacing 3.18 5 cm More lacing 1.5 minutes shorter in Less
rigid and more duration that example 1 texture and variation in
creaminess bubble size perception compared to compared to example
1. example 1; otherwise similar taste
[0296] Although the present invention has been described with
reference to preferred embodiments, persons skilled in the art will
recognize that changes may be made in form and detail without
departing from the spirit and scope of the invention. All
references cited throughout the specification, including those in
the background, are incorporated herein in their entirety. Those
skilled in the art will recognize, or be able to ascertain, using
no more than routine experimentation, many equivalents to specific
embodiments of the invention described specifically herein. Such
equivalents are intended to be encompassed in the scope of the
following claims.
* * * * *