FrieslandCampina’s Innovative Liquid Creamer: A Sustainable and Creamy Solution for Beverages
BEVERAGESDAIRY & ALTERNATIVES SUSTAINABILITY
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In the ever-evolving world of food and beverage innovation, FrieslandCampina has developed a liquid creamer that combines rich, creamy texture with exceptional shelf stability. This patent application addresses the growing consumer demand for convenient, high-quality creamers that enhance the taste and mouthfeel of beverages like coffee, tea, and soups, while also meeting sustainability goals. The invention not only delivers a dairy-like experience but also ensures long-term stability at ambient temperatures, making it a game-changer in the creamer industry.
The Need for a Better Creamer
Creamers are widely used as whitening agents in beverages, offering a convenient alternative to milk or dairy cream. While powdered creamers are known for their shelf stability, they often fall short in terms of solubility, taste, and mouthfeel. On the other hand, liquid creamers are preferred for their creamy texture and fresh, natural appeal but face challenges in maintaining stability during storage and in various beverage applications.
Existing liquid creamers often struggle with issues like de-oiling (separation of oil), flocculation (clumping), and sedimentation, especially when added to hot or cold beverages. Additionally, many creamers lack the rich, dairy-like taste that consumers crave. FrieslandCampina’s patent application addresses these challenges by introducing a liquid creamer that is not only creamy and delicious but also shelf-stable and versatile.
Key Features of FrieslandCampina’s Liquid Creamer
The patent-pending liquid creamer is a carefully balanced formulation that includes the following key components:
1. Vegetable Oil (17-35%): Provides the creamy texture and mouthfeel. Preferred oils include coconut, soybean, sunflower, palm, rapeseed, and canola oil, with palm oil being the most preferred.
2. Casein-Based Protein (0.5-5%): Enhances the dairy-like taste and texture. Sodium caseinate and micellar casein are the preferred proteins.
3. Hydrocolloid (0.01-2%): Stabilizes the creamer, preventing separation and improving shelf life. Common hydrocolloids include carrageenan, microcrystalline cellulose, and xanthan gum.
4. Lactose (2-10%): Adds sweetness and contributes to the creamy texture. Lactose is introduced through dairy components like deproteinized whey or milk permeate.
5. Non-Proteinaceous Emulsifier (0.5-3%): Ensures a stable emulsion, preventing oil separation. Emulsifiers like glyceryl monostearate (GMS) and lactic acid esters (LACTEM) are preferred.
6. Dairy Component (0.05-15%): Adds a pleasant dairy flavor and nutritional value. The dairy component can be deproteinized whey, delactosed deproteinized whey, or milk permeate.
7. Buffering Agent (0-1.5%): Maintains the pH of the creamer between 6.0 and 7.5, ensuring stability and taste.
8. Water (50-75%): Forms the base of the liquid creamer.
9. Optional Salt: Enhances flavor, with sodium and potassium levels carefully controlled to optimize taste.
Advantages of the Invention
FrieslandCampina’s liquid creamer offers several key advantages over existing products:
1. Rich, Creamy Texture: The high oil content (17-35%) and casein-based protein create a luxurious, dairy-like mouthfeel, even in small quantities.
2. Shelf Stability: The creamer remains stable for at least 6 months at ambient temperature, making it a sustainable choice compared to fresh creamers.
3. Versatility: The creamer performs well in both hot and cold beverages, with minimal de-oiling, flocculation, or sedimentation.
4. Clean Label: The creamer contains no added sugar, trans fats, or cholesterol, aligning with consumer preferences for healthier, cleaner ingredients.
5. Dairy-Like Taste: The inclusion of dairy components like deproteinized whey and milk permeate provides a pleasant, authentic dairy flavor.
Applications in Beverages
The liquid creamer is ideally suited for use in a variety of beverages, including:
- Coffee: Enhances the richness and creaminess of coffee, whether hot or iced.
- Tea: Adds a smooth, creamy texture to tea, particularly in roasted tea beverages.
- Ready-to-Drink Beverages: Perfect for pre-packaged coffee and tea drinks, ensuring consistent quality and taste.
- Soups and Other Applications: Can be used as a whitening agent in soups and other culinary applications.
Production Process
The patent also outlines a method for producing the liquid creamer, which involves the following steps:
1. Mixing: Combining vegetable oil, casein-based protein, hydrocolloid, dairy component, emulsifier, and water under agitation.
2. Deaeration (Optional): Removing air from the mixture to improve stability.
3. Heat Treatment: Heating the mixture to 120-148°C for 2.5 seconds to 10 minutes to ensure shelf stability.
4. Homogenization: Refining the mixture to create a smooth, stable emulsion. Homogenization can be performed before, after, or both before and after heat treatment.
From a sustainability perspective, the liquid creamer’s long shelf life reduces food waste, making it an environmentally friendly choice. Additionally, the absence of trans fats and cholesterol aligns with the growing demand for healthier food options. The creamer’s clean label and natural dairy flavor further enhance its appeal to health-conscious consumers.
By combining rich, creamy texture with exceptional shelf stability and versatility, this innovation meets the needs of both consumers and manufacturers. Whether used in coffee, tea, or other beverages, the liquid creamer delivers a luxurious, dairy-like experience while addressing sustainability and health concerns.
