Nestl é applies for patent of non-dairy liquid coffee cream

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According to foreign media reports, Nestle has developed a better taste of non-dairy coffee cream, adding red seaweed extract and high oily vegetable oil, shelf life up to 6 months.

Nestle writes in its international patent that the cream has a yogurt-like texture and can be stored at temperatures between 20 ° C and 38 ° C. Although originally developed for coffee, Nestle says the cream can also be added to tea, cocoa, cereals and some ready-made beverages.

Overcoming 'weaknesses'

Nestle said all previous attempts to improve the texture or taste of liquid creams had flaws, such as phase separation during shelf life, poor pouring due to high viscosity, or backflow during pouring.

"This patent solves the above problems by providing a stable beverage composition that enhances or improves organoleptic properties, even at low fat levels."

Nestle said it had developed a "novel hydrocolloid structure/stabilisation system" that ensured "excellent organoleptic properties" in non-dairy liquid milk.

It adds two red seaweed extracts: kappa and iota carrageenan, mixed with traditional guar gum.

"Surprisingly, the researchers found that the unique combination of hydrocolloid structure/stabilizing system components improved the texture and taste of the beverage and provided a pleasant, smooth, creamy taste when cream was added to coffee."

However, only small amounts of red seaweed extract can be used. The ideal addition rate of carrageenan is between 0.06- 0.09%, 0.05- 0.11%.

Nestle says that for better taste, high-oil vegetable oils such as rapeseed oil, soybean oil, sunflower oil, safflower oil or mixtures thereof must also be added at an oil content of 10- 16%.

Good taste, long shelf life

Nestle says these non-dairy products disperse easily in hot and cold products and do not require eclosion, demulsification, degreasing, flocculation or precipitation. Importantly, they retain "good flavor" and "no off-flavor during storage."

Aseptically packaged cream can be stored at least 6 months at 20°C; 3 months at 30°C; and 1 month at 38°C, maintaining "good physicochemical stability" throughout the shelf life.

Although the invention is primarily used in coffee or tea, Nestle says it could also be added to a range of suitable beverages because they remain stable in cold and hot acids. For example, ready-to-eat beverages for nutritional or medical purposes; yoghurt, fruit juices, and even carbonated beverages.

"In these cases, however, cream will require a buffered or stable environment that contains at least one emulsifier such as sugar esters or monoglycerides."

Source: FoodBevDaily

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