Abstract: The present invention relates to a creamer composition, e.g. for use for addition into a coffee beverage, having good physical stability without the need for low molecular emulsifiers. The creamer comprises protein and hydroxypropyl starch. The invention further relates to a method of producing the creamer, a beverage composition comprising the creamer, and a method of producing a beverage composition.

Abstract: The present invention relates to a creamer composition, e.g. for use for addition into a coffee beverage, having good physical stability and mouthfeel even at low fat levels or as a fat free creamer composition. The creamer comprises protein, low molecular weight emulsifier and hydroxypropyl starch. The invention further relates to a method of producing the creamer, a beverage composition comprising the creamer, and a method of producing a beverage composition.

Abstract: Liquid creamers and methods of making the liquid creamers are provided. In a general embodiment, the present disclosure provides a liquid creamer including 1) a colorant, 2) an oil, 3) a hydrocolloid stabilizing system including a cellulose component and a gum component in an amount sufficient to suspend the colorant, and 4) an emulsifying stabilizing system including emulsifier(s) and a protein in an amount sufficient to maintain emulsion stability in the liquid creamer. The gum component can include kappa carrageenan and iota carrageenan having a kappa carrageenan:iota carrageenan weight ratio of about 3:1 to about 1:10. The weight ratio among the cellulose component, the gum component, the emulsifier and the protein can be about 1:(0.005-8):(0.05-20):(0.025-5), respectively.

Abstract: The present invention relates to a liquid creamer with good whitening effect, pleasant sensory characteristics, and which is stable during aseptical processing and subsequent storage at ambient temperature. The creamer is useful e.g. for adding to a hot or cold beverage. The creamer comprising, among others, vegetable oil, protein, maltodextrin, lambda carrageenan, gum arabic and emulsifiers.

Abstract: Liquid creamers and methods of making the liquid creamers are provided. In a general embodiment, the present disclosure a liquid creamer having a specific combination of a gum component, a protein, an emulsifier system, and an oil. The emulsifier system provides the liquid creamers with good emulsion stability and manageable viscosity without phase separation during different storage conditions over the full life of the product. The liquid creamers have a good physico-chemical stability without feathering, flocculation, sedimentation and other phase separation issues when added to beverages.

Abstract: The invention provides low protein and protein-free liquid creamer compositions, and processes for making them. The liquid creamer composition includes an emulsifying component comprising a combination of at least two low molecular weight emulsifiers; a hydrocolloid system comprising microcrystalline cellulose (MCC)/carboxymethylcellulose (CMC)/carrageenan; a chelating system comprising at least one chelating agent of an organic or inorganic acid or organic or inorganic acid salt; a buffer system comprising at least one buffering agent; and a whitening agent in an amount sufficient to provide additional whitening to an aqueous media to which the creamer is added. The composition has a vegetable oil content of about 0.1% to about 33% by weight of the composition and a protein content of no more than 3% by weight of the composition.

Abstract: The invention provides low protein and protein-free creamer compositions, and processes for making them. The creamer composition includes an emulsifying component of at least one emulsifier; a buffer system of at least one buffering agent; and a chelating system of at least one chelating agent of an organic acid or organic acid salt. The creamer optionally contains a whitening agent in an amount sufficient to provide additional whitening to an aqueous media to which the creamer is added. The composition has a fat or oil content of about 0.5% to about 50% by weight and a protein content of no more than 3% by weight. The creamer composition can be in the form of liquid, liquid concentrate or powder, and provides high whitening capacity and a pleasant mouth-feel with no discernable feathering or fat separation when added to aqueous media of beverages at different pHs, hardnesses and temperatures.