Nestec S.a.

Societe Des Produits Nestle S.a.

Winnie Octavia

Alexander A Sher

James Tuot

Madansinh Nathusinh Vaghela

Xiaoping Fu

Jean-Baptiste Bezelgues

Leticia Maria Michel

Richard Nelson

David Eckerle

Dominick Damiano

Ken Erickson

Christine Ann Beeson

Jun-Tse Ray Fu

Antonio J Gutierrez

Guillermo Napolitano

Natural Creamers for providing whitening and indulgent texture/mouthfeel of beverage and food products are provided. The creamers have long-term stability, high whitening capacity and a pleasant mouthfeel when added to beverage and food, while being free from artificial additives. In a general embodiment, the present disclosure provides a creamer comprising added sugar, milk fat, milk proteins and optionally natural flavors and free of any artificial additives. Wherein the ratio of milk fat:milk protein is less than 5.3:1; and wherein the Lumisizer instability index of liquid creamer is less than 10.

Creamers and methods of making same

An oil-free, non-dairy, shelf-stable liquid whitening composition having a whitening agent and a stabilizing system is disclosed. The stabilizing system includes a hydrocolloid component, preferably of a blend of microcrystalline cellulose (MCC), carboxymethylcellulose (CMC) and carrageenans, in an amount sufficient to suspend the whitening agent both in the liquid whitening composition and in an aqueous media to which the liquid whitening composition is added; and a buffer to ensure sensory quality. The stabilizing system maintains the liquid whitening composition in a homogeneous state in the composition for at least about 9 months at ambient temperatures, and further maintains the whitening composition in suspension when added to the aqueous media.

Oil-free shelf stable liquid creamers

A shelf-stable, liquid whitening composition having a whitening agent and a stabilizing system are disclosed. The stabilizing system includes a gum component, preferably of a mixture of two different gum, present in an amount sufficient to suspend the whitening agent in the liquid whitening composition and in an aqueous media to which the liquid whitening composition is added, an emulsifier in an amount sufficient to maintain emulsion stability in the liquid whitening composition and in the aqueous media, and a cellulose component, preferably of a blend of a microcrystalline cellulose and carboxymethylcellulose blend, in an amount sufficient to help maintain suspension and emulsion stability of the liquid whitening composition alone and in the aqueous media. The stabilizing system maintains the liquid whitener in a homogeneous state for at least about 9 months at ambient temperatures, and further maintains the whitening composition in suspension when added to the aqueous media.

Shelf stable liquid whitener and process of making thereof

Growing community of inventors

Delaware, OH, United States of America

Winnie Octavia