Abstract: A beverage whitening composition for whitening coffee, tea or hot chocolate, is described. The composition replaces a selected fluid, such as partially skimmed milk or whole milk, in a reduced volume while providing the same or a very similar whitening ability and taste as the selected fluid to be replaced, so as to be indiscernible to the consumer. The target volume for reduction is 60% to 80%, based on the volume of the fluid to be replaced. The composition is useful for replacing 1%, 2%, or whole milk in dispensers that contain milk bags, to reduce frequency of bag replacement. The composition may be steamed and used to whiten a steamed milk beverage, such as a latte.

Abstract: A beverage whitening composition for whitening coffee, tea or hot chocolate, is described. The composition replaces a selected fluid, such as partially skimmed milk or half-and-half cream, in a reduced volume while providing the same or a very similar whitening ability and taste as the selected fluid to be replaced, so as to be indiscernible to the consumer. The target volume for reduction is 45% to 95%. The composition is useful for replacing skim, 1%, 2%, whole milk, light cream, half-and-half cream or coffee cream in dispensers containing bags, to reduce frequency of bag replacement. The composition may be steamed and used to whiten a steamed milk beverage, such as a latte.

Abstract: A beverage whitening composition for whitening coffee, tea or hot chocolate, is described. The composition replaces a selected fluid, such as partially skimmed milk or half-and-half cream, in a reduced volume while providing the same or a very similar whitening ability and taste as the selected fluid to be replaced, so as to be indiscernible to the consumer. The target volume for reduction is 45% to 95%. The composition is useful for replacing skim, 1%, 2%, whole milk, light cream, half-and-half cream or coffee cream in dispensers containing bags, to reduce frequency of bag replacement. The composition may be steamed and used to whiten a steamed milk beverage, such as a latte.

Abstract: A beverage whitening composition for replacing cream or milk in a reduced volume comprising: cream having a higher butter fat content than the cream or milk to be replaced; milk having a lower butter fat content than the cream or milk to be replaced; and serum solids, such as skim milk powder. The composition has the beverage whitening ability of the cream or milk to be replaced in a target volume of from 30% to 95% of the volume of cream or milk to be replaced. The composition is formulated so that from 300 mL to 950 mL of the composition has the whitening ability of 1 liter of the cream or milk to be replaced. The composition is useful for replacing conventional coffee cream in dispensers containing bags of cream so as to reduce frequency of bag replacement.

Abstract: A concentrated flavour dispensing machine having displacement pumps for delivering between a few millilitres and few ounces of fluids having a viscosity value between 1 to 4000 centepoise is described. The dispensing machine includes a cabinet for containing a multitude of displacement pumps, where each displacement pump is in direct fluid communication with a respective storage tank, and a control panel having a programmable microprocessor mounted to the cabinet for receiving user selections and controlling each individual pump. Each displacement pump includes a stepper motor in engagement with a threaded drive rod for advancing a piston by any one of several predetermined distances to dispense a corresponding volume of fluid. The control panel receives a valid user selection for actuating one or more pumps to dispense the appropriate volume of a concentrated flavouring fluid.

Abstract: A beverage whitening composition for replacing cream or milk in a reduced volume comprising: cream having a higher butter fat content than the cream or milk to be replaced; milk having a lower butter fat content than the cream or milk to be replaced; and serum solids, such as skim milk powder. The composition has the beverage whitening ability of the cream or milk to be replaced in a target volume of from 30% to 95% of the volume of cream or milk to be replaced. The composition is formulated so that from 300 mL to 950 mL of the composition has the whitening ability of 1 litre of the cream or milk to be replaced. The composition is useful for replacing conventional coffee cream in dispensers containing bags of cream so as to reduce frequency of bag replacement.