US20060153961A1 - Reduced-calorie freezable beverage - Google Patents
Reduced-calorie freezable beverage Download PDFInfo
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- US20060153961A1 US20060153961A1 US11/372,028 US37202806A US2006153961A1 US 20060153961 A1 US20060153961 A1 US 20060153961A1 US 37202806 A US37202806 A US 37202806A US 2006153961 A1 US2006153961 A1 US 2006153961A1
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/42—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
- A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
- A23C11/08—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing caseinates but no other milk proteins nor milk fats
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/24—Extraction of coffee; Coffee extracts; Making instant coffee
- A23F5/243—Liquid, semi-liquid or non-dried semi-solid coffee extract preparations; Coffee gels; Liquid coffee in solid capsules
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/04—Production of frozen sweets, e.g. ice-cream
- A23G9/045—Production of frozen sweets, e.g. ice-cream of slush-ice, e.g. semi-frozen beverage
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/04—Production of frozen sweets, e.g. ice-cream
- A23G9/06—Production of frozen sweets, e.g. ice-cream characterised by using carbon dioxide or carbon dioxide snow or other cryogenic agents as cooling medium
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/52—Liquid products; Solid products in the form of powders, flakes or granules for making liquid products ; Finished or semi-finished solid products, frozen granules
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/30—Artificial sweetening agents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/30—Artificial sweetening agents
- A23L27/33—Artificial sweetening agents containing sugars or derivatives
- A23L27/37—Halogenated sugars
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
- A23L9/20—Cream substitutes
- A23L9/22—Cream substitutes containing non-milk fats but no proteins other than milk proteins
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
- C12G3/06—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/06—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing beet sugar or cane sugar if specifically mentioned or containing other carbohydrates, e.g. starches, gums, alcohol sugar, polysaccharides, dextrin or containing high or low amount of carbohydrate
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/14—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing fruits, nuts, e.g. almonds, seeds, plants, plant extracts, essential oils
Definitions
- the invention relates to reduced-calorie, freezable beverages and sugar-free creamers that can be used therewith.
- frozen coffee drinks for example, are typically made using a coffee concentrate that is diluted with water then “slushed” in a machine, such as a soft-serve ice cream machine. The product can then be consumed alone or with a creamer.
- Brix is the percentage of soluble solids, which are commonly sugars.
- a high Brix value is associated with depressing the freezing point of the beverage.
- a low molecular weight sugar alcohol, such as sorbitol is added to depress the freezing point of the beverage.
- sorbitol adds a substantial amount of calories to the beverage.
- a preferred embodiment of the invention is a 3 ⁇ concentrate comprising about 0.01 to about 0.4% by weight high-potency sweetener, about 1 to about 30% by weight flavoring, about 1 to about 35% by weight sugar substitute, and about 1 to about 12% by weight alcohol, wherein the concentrate has less than about 33° Brix.
- Preferred embodiments also contain about 0.01 to about 3% texture modifier.
- a preferred embodiment of the 3 ⁇ concentrate comprises about 0.01 to about 0.4% by weight high-potency sweetener, about 1 to about 30% by weight flavoring, about 1 to about 32% by weight sugar substitute, and about 0.3 to about 12% by weight alcohol, wherein the concentrate has less than about 32° Brix.
- a more preferred embodiment of the 3 ⁇ concentrate comprises about 0.02 to about 0.2% by weight high-potency sweetener, about 2 to about 15% by weight ⁇ ing, about 2 to about 25% by weight sugar substitute, and about 0.3 to about 9% by weight alcohol, wherein the concentrate has less than about 32 ° Brix.
- Another embodiment of the invention is a freezable beverage which preferably comprises one part of the 3 ⁇ concentrate and about two parts water, wherein the freezable beverage has less than about 11° Brix.
- a preferred embodiment of the freezable beverage also contains about 0.01 to about 3% texture modifier, preferably about 0.03 to about 0.5% texture modifier. It may also contain up to about 0.2% salt.
- the freezable beverage also contains about 0.1 to about 2% alcohol, preferably about 0.2 to about 1% alcohol, more preferably about 0.3 to about 0.5% alcohol.
- the freezable beverage has less than about 10 ° Brix, preferably from about 1.5° Brix to about 7° Brix.
- the freezable beverage contains less than about 12.5 calories/ounce.
- the freezable beverage contains about 1 to about 9% sugar substitute and about 0.3 to about 3% alcohol.
- One preferred freezable beverage comprises coffee extract.
- Another embodiment is a frozen beverage that is the freezable beverage in frozen form.
- Another preferred embodiment of the invention is a 2 ⁇ concentrate comprising about 0.002 to about 0.4% by weight high-potency sweetener, about 2 to about 60% by weight flavoring, about 1 to about 22% by weight sugar substitute, about 0.2 to about 12% by weight alcohol, wherein the beverage has less than 22° Brix.
- Another embodiment of the invention is a freezable beverage which preferably comprises one part of the 2 ⁇ concentrate and about one part water, wherein the freezable beverage has less than 11° Brix.
- Preferred embodiments of the freezable beverage also contain about 0.01 to about 3% texture modifier, more preferably about 0.03 to about 0.5% texture modifier.
- the freezable beverage of the invention also contains up to about 0.2% salt.
- Another preferred freezable beverage of the invention comprises about 0.001 to about 0.2% high potency sweetener; about 1 to about 10% flavoring about 0.5 to about 5% sugar substitute, and about 0.2 to about 4% alcohol.
- the freezable beverage contains about 0.2 to about 1% alcohol, more preferably about 0.3 to about 0.5% alcohol.
- Another embodiment of the invention is a water-based creamer comprising about 0.1 to about 10% by weight emulsifier, about 0.001 to about 2% by weight stabilizer, about 1 to about 15% by weight sweetener, and about 0.01 to about 12% by weight fat.
- the amount of emulsifier is about 2.5 to about 5% by weight.
- the amount of stabilizer is about 0.02 to about 0.1% by weight.
- the amount of sweetener is about 3 to about 8% by weight.
- the amount of fat is preferably about 0.1 to about 3% by weight.
- the fat is palm kernel oil.
- a preferred embodiment of the water-based creamer comprises about 2.5 to about 5% by weight emulsifier, about 0.02 to about 1% by weight stabilizer, about 3 to about 8% by weight sweetener, and about 0.1 to about 3% by weight fat.
- Another preferred embodiment of the water-based creamer comprises 4% by weight emulsifier, about 0.1% by weight stabilizer, about 3% by weight sweetener, and about 2% by weight fat.
- the fat comprises palm kernel oil.
- the emulsifier comprises sodium caseinate.
- the sweetener comprises sorbitol.
- Another embodiment of the invention is a process of making a water-based creamer comprising mixing water, sweetener, emulsifier, stabilizer, fat, and optionally flavoring, wherein the water-based creamer comprises about 0.1 to about 10% by weight emulsifier, about 0.001 to about 2% by weight stabilizer, about 1 to about 15% by weight sweetener, and about 0.01 to about 12% by weight fat.
- a preferred embodiment of the process comprises preparing a premix comprising emulsifier and stabilizer, mixing water and optionally flavoring at 150-160° F. to form a first mix, maintaining the temperature of said first mix at above 140° F., mixing fat to said first mix at a temperature above 140° F.
- the sweetener is mixed to the second mix together with the premix.
- an antifoam is added to the first mix after the fat.
- the fat comprises palm kernel oil.
- the emulsifier comprises sodium caseinate.
- the sweetener comprises sorbitol.
- the invention is directed to freezable beverages, such as frozen coffee or tea drinks, smoothies, slushies, bar mixes, ice cream products, and the like; as used herein, the term “beverage” is used broadly to cover these types of products.
- the term “fruit” includes fruit solids and fruit juice.
- One embodiment of the invention is a 3 ⁇ concentrate that can be diluted and slushed prior to consumption.
- the concentrate contains water, a sweetener (preferably a reduced-calorie and/or high potency sweetener such as Sucralose, Acesulfame K, Aspartame, Neotame, Saccharin, etc.), a sugar substitute (such as polyols such as sorbitol, lactitol, maltitol, xylitol, mannitol, etc.), and one or more consumable alcohols (preferably ethanol).
- a sweetener preferably a reduced-calorie and/or high potency sweetener such as Sucralose, Acesulfame K, Aspartame, Neotame, Saccharin, etc.
- a sugar substitute such as polyols such as sorbitol, lactitol, maltitol, xylitol, mannitol, etc.
- one or more consumable alcohols
- the concentrate will also contain flavoring agents (such as fruit, coffee extracts, tea extracts, etc.), coloring agents (such as caramel color), and texture modifiers (such as carboxymethylcellulose, pectin, carrageenan, guar gum, locust bean gum, xanthan gum, etc.) to control ice crystal growth and/or to modify texture.
- flavoring agents such as fruit, coffee extracts, tea extracts, etc.
- coloring agents such as caramel color
- texture modifiers such as carboxymethylcellulose, pectin, carrageenan, guar gum, locust bean gum, xanthan gum, etc.
- Other common ingredients that can be used are those well known in the art, such as antifoam agents.
- the 3 ⁇ concentrate contains about 0.01-0.4% high potency sweetener, preferably about 0.02-0.4%, preferably about 0.03-0.2%, preferably about 0.05-0.2%; about 1-30% flavoring, preferably about 2-18%, preferably about 2-15%; about 1-35% sugar substitute, preferably about 1-32%, preferably about 1 to about 25%, preferably about 1 to about 9%, preferably about 1 to about 4%; about 0.3-12% alcohol, preferably about 1-10%, preferably about 1 to about 6% (for alcoholic beverages, preferably about 4-10%; for non-alcoholic beverages, preferably less than about 3%, preferably less than about 1.5%).
- high potency sweetener preferably about 0.02-0.4%, preferably about 0.03-0.2%, preferably about 0.05-0.2%
- about 1-30% flavoring preferably about 2-18%, preferably about 2-15%
- sugar substitute preferably about 1-32%, preferably about 1 to about 25%, preferably about 1 to about 9%, preferably about 1 to about 4%
- the flavoring comprises coffee extract.
- a preferred coffee-flavored embodiment contains preferably about 0.0001-0.001% antifoam agent, preferably about 0.0002-0.0006%; preferably about 0.01-3% texture modifier, preferably about 0.08-0.5%, and/or preferably up to about 1% salt, preferably up to about 0.6%.
- salt refers to edible salts, preferably sodium chloride.
- a 2 ⁇ concentrate preferably contains about 0.01-0.4% high potency sweetener, preferably about 0.02-0.4%, preferably about 0.02-0.2%, preferably about 0.05-0.2%; about 1-60% fruit, preferably about 3-40%, preferably about 12-22%; about 1-25% sugar substitute, preferably about 2 to about 10%; about 0.2-12% alcohol, preferably about 1-10% (for alcoholic beverages, preferably about 4-10%; for non-alcoholic beverages, preferably less than about 3%, preferably less than about 1.5%).
- a particularly preferred smoothie embodiment preferably contains about 0.01-3% texture modifier, preferably about 0.02-0.1%; preferably about 0.01-1% salt, preferably about 0.02-1%; and/or preferably about 0.05-2% additional flavoring, preferably about 0.1-1.2%.
- the concentrate could range from just over 1 ⁇ to 5 ⁇ or greater.
- the relative amounts of each ingredient could be easily recalculated accordingly.
- the concentrate is aseptically manufactured and shelf-stable at room temperature until opened when ready for use.
- a freezable beverage comprising a concentrate that has been diluted to a palatable beverage. For a 3 ⁇ concentrate, 1 part concentrate would be added to about 2 parts water.
- the freezable beverage comprises an effective amount of alcohol to produce a beverage that can be slushed using machines commonly used in the art for such purpose.
- the amount of alcohol is about 0.2-1%.
- the amount of alcohol used is preferably less than 0.5%, thereby qualifying the product as “alcohol free” according to certain governmental regulations.
- the freezable beverage is intended as an alcoholic beverage, then more than 0.5% alcohol may be desirable.
- a coffee beverage embodiment for example, contains about 0.1-0.5% alcohol, more preferably about 0.2-0.5% alcohol, more preferably about 0.3-0.5%.
- Preferred embodiments of the freezable beverage of the invention are low in calories, preferably less than 12.5 calories/oz, more preferably less than about 10 calories/oz, more preferably less than about 8 calories/oz, more preferably about 7 calories/oz or less.
- the low-calorie, freezable beverage will have a low Brix value, such as less than about 10° Brix, preferably less than about 7° Brix, and more preferably as low as 3° Brix or lower.
- a freezable beverage with a lower Brix value is generally lower in calories.
- a preferred embodiment of the invention has a lower Brix value than the equipment manufacturer's assumptions for what is required to produce an adequate slush in their equipment, which is generally at least 11-12° Brix.
- the various composition embodiments of the invention are made aseptically.
- Another embodiment of the invention is a creamer, preferably sugar-free, that can be mixed with the freezable beverage.
- the freezable beverage can be used alone or with other creamers.
- I part creamer is mixed with about 3 parts slushed beverage.
- the creamer contains water; about 0.1-10% emulsifier, more preferably about 2.5-5%; about 0.001-2% stabilizer, more preferably about 0.02-1%; about 1-15% sweetener (preferably a sugar substitute), more preferably about 3-8%; about 0.01-25% fat, preferably about 0.01-12%, more preferably about 0.1-3%.
- the creamer also contains 0.0001-0.01% antifoam agent, more preferably 0.0002-0.005%; about 0.001-1.0 flavoring, more preferably 0.01-0.2%; and about 0.01-0.8% stabilizer salt; more preferably about 0.03-0.1%.
- Suitable emulsifiers include, for example, mono and diglycerides, sodium stearoyl lactylate, sucrose esters, DATEM, or other known emulsifiers.
- Suitable sugar substitutes include, for example, polyols such as sorbitol, lactitol, maltitol, xylitol, mannitol, etc.
- Suitable fats include animal-based fats, such as butterfat, or, preferably, vegetable oils, such as palm kernel oil, butterfat, coconut oil, soybean oil, canola oil, sunflower oil, etc. Other common ingredients that can be used are those well known in the art, such as antifoam agents and salts.
- the water (cold) was mixed with the carboxymethylcellulose (CMC) in a high shear mixer. This slurry was added to all of the other ingredients which are mixed at room temperature. Sweep mixer at 70%.
- the mixture which was produced aseptically, contained about 18° Brix, about 1.2% alcohol, and about 22 calories per fluid ounce.
- the mixing procedure is as follows: Add water at 150-160° F.; sweep mixer at 70%; high shear off. Maintain temperature above 140° F. Add palm kernel oil with same mixing as above. Add antifoam with same mixing as above. 3.8342% of a premix (the final percentages shown above) is very slowly sprinkled into the mix. This can be added with the sorbitol. Sweep mixer 70%; high shear mixer 80%; temperature 140-155° F. The product must be mixed until lumps are completely gone. When the product is thoroughly mixed, turn the high shear mixer off and reduce the sweep mixer to 60%. Hold mix at 140-165° F. for no more than 2 h. The mixture, which was made aseptically, contained about 7° Brix and about 15 calories per fluid ounce.
- a frozen coffee beverage was prepared by diluting 1 part of the concentrate from Example 1 with 2 parts water. The mixture was then added to a soft-serve ice cream machine and slushed according to the normal operating guidelines for the machine. The product formed a semi-liquid slush that could be easily dispensed using the standard dispensing valves of the machine. The mixture contained about 6° Brix, about 0.5% alcohol, and about 7 calories per fluid ounce.
- Coffee concentrate was prepared by the method described in Example 1. The mixture contained about 9° Brix, about 2.1% alcohol, and about 12 calories per fluid ounce.
- a frozen coffee beverage was prepared by diluting 1 part of the concentrate from Example 4 with 2 parts water. The mixture was then added to a Taylor-type soft-serve ice cream machine and slushed according to the normal operating guidelines for the machine. The product formed a semi-liquid slush that could be easily dispensed using the standard dispensing valves of the machine. The mixture contained about 3° Brix, about 0.7% alcohol, and about 4 calories per fluid ounce.
- a frozen strawberry smoothie beverage was prepared by diluting 1 part of the concentrate from Example 6 with 1 part water. The mixture was then added to a Bunn smoothie machine and slushed according to the normal operating guidelines for the machine. The product formed a semi-liquid slush that could be easily dispensed using the standard dispensing valves of the machine. The mixture contained about 5.5° Brix, about 1.05% alcohol, and about 7 calories per fluid ounce.
Abstract
It has now been found that reduced-calorie, freezable beverages can be made using a small amount of alcohol and a reduced amount of sorbitol or other soluble solids. Surprisingly, one embodiment of the invention is a reduced-calorie, freezable beverage that can be adequately slushed using a standard soft-serve ice cream machine. Freezable coffee beverages and fruit beverages that are reduced-calorie, sugar-free, and low-fat are preferred embodiments of the invention.
Description
- This application is a Divisional of application Ser. No. 10/628,383, filed on Jul. 29, 2003, which claims priority to application Ser. No. 60/399,437, wherein the contents of these two earlier applications are incorporated by reference in their entirety.
- The invention relates to reduced-calorie, freezable beverages and sugar-free creamers that can be used therewith.
- There is great demand for products that are low-calorie, low sugar (or sugar-free), and/or low fat. Manufacturing “frozen” drinks with such properties, however, has not yet been successfully achieved.
- Commercially available frozen coffee drinks, for example, are typically made using a coffee concentrate that is diluted with water then “slushed” in a machine, such as a soft-serve ice cream machine. The product can then be consumed alone or with a creamer.
- These soft-serve ice cream machines typically require a minimum of 11-12° Brix. Brix is the percentage of soluble solids, which are commonly sugars. A high Brix value is associated with depressing the freezing point of the beverage. Typically, a low molecular weight sugar alcohol, such as sorbitol, is added to depress the freezing point of the beverage. Unfortunately, however, sorbitol adds a substantial amount of calories to the beverage. Thus, there is a need for a palatable frozen beverage that is low in calories.
- Beverage concentrates, freezable beverages, and frozen beverages are described. A preferred embodiment of the invention is a 3× concentrate comprising about 0.01 to about 0.4% by weight high-potency sweetener, about 1 to about 30% by weight flavoring, about 1 to about 35% by weight sugar substitute, and about 1 to about 12% by weight alcohol, wherein the concentrate has less than about 33° Brix. Preferred embodiments also contain about 0.01 to about 3% texture modifier.
- A preferred embodiment of the 3× concentrate comprises about 0.01 to about 0.4% by weight high-potency sweetener, about 1 to about 30% by weight flavoring, about 1 to about 32% by weight sugar substitute, and about 0.3 to about 12% by weight alcohol, wherein the concentrate has less than about 32° Brix.
- A more preferred embodiment of the 3× concentrate comprises about 0.02 to about 0.2% by weight high-potency sweetener, about 2 to about 15% by weight § ing, about 2 to about 25% by weight sugar substitute, and about 0.3 to about 9% by weight alcohol, wherein the concentrate has less than about 32 ° Brix. Another embodiment of the invention is a freezable beverage which preferably comprises one part of the 3× concentrate and about two parts water, wherein the freezable beverage has less than about 11° Brix. A preferred embodiment of the freezable beverage also contains about 0.01 to about 3% texture modifier, preferably about 0.03 to about 0.5% texture modifier. It may also contain up to about 0.2% salt. Preferable the freezable beverage also contains about 0.1 to about 2% alcohol, preferably about 0.2 to about 1% alcohol, more preferably about 0.3 to about 0.5% alcohol. Preferably the freezable beverage has less than about 10 ° Brix, preferably from about 1.5° Brix to about 7° Brix. Preferably the freezable beverage contains less than about 12.5 calories/ounce. Preferably the freezable beverage contains about 1 to about 9% sugar substitute and about 0.3 to about 3% alcohol. One preferred freezable beverage comprises coffee extract. Another embodiment is a frozen beverage that is the freezable beverage in frozen form.
- Another preferred embodiment of the invention is a 2× concentrate comprising about 0.002 to about 0.4% by weight high-potency sweetener, about 2 to about 60% by weight flavoring, about 1 to about 22% by weight sugar substitute, about 0.2 to about 12% by weight alcohol, wherein the beverage has less than 22° Brix.
- Another embodiment of the invention is a freezable beverage which preferably comprises one part of the 2× concentrate and about one part water, wherein the freezable beverage has less than 11° Brix. Preferred embodiments of the freezable beverage also contain about 0.01 to about 3% texture modifier, more preferably about 0.03 to about 0.5% texture modifier. Preferably the freezable beverage of the invention also contains up to about 0.2% salt. Another preferred freezable beverage of the invention comprises about 0.001 to about 0.2% high potency sweetener; about 1 to about 10% flavoring about 0.5 to about 5% sugar substitute, and about 0.2 to about 4% alcohol. Preferably the freezable beverage contains about 0.2 to about 1% alcohol, more preferably about 0.3 to about 0.5% alcohol.
- Another embodiment of the invention is a water-based creamer comprising about 0.1 to about 10% by weight emulsifier, about 0.001 to about 2% by weight stabilizer, about 1 to about 15% by weight sweetener, and about 0.01 to about 12% by weight fat. Preferably the amount of emulsifier is about 2.5 to about 5% by weight. Preferably the amount of stabilizer is about 0.02 to about 0.1% by weight. Preferably the amount of sweetener is about 3 to about 8% by weight. Preferably the amount of fat is preferably about 0.1 to about 3% by weight. Preferably the fat is palm kernel oil.
- A preferred embodiment of the water-based creamer comprises about 2.5 to about 5% by weight emulsifier, about 0.02 to about 1% by weight stabilizer, about 3 to about 8% by weight sweetener, and about 0.1 to about 3% by weight fat. Another preferred embodiment of the water-based creamer comprises 4% by weight emulsifier, about 0.1% by weight stabilizer, about 3% by weight sweetener, and about 2% by weight fat. Preferably the fat comprises palm kernel oil. Preferably the emulsifier comprises sodium caseinate. Preferably the sweetener comprises sorbitol.
- Another embodiment of the invention is a process of making a water-based creamer comprising mixing water, sweetener, emulsifier, stabilizer, fat, and optionally flavoring, wherein the water-based creamer comprises about 0.1 to about 10% by weight emulsifier, about 0.001 to about 2% by weight stabilizer, about 1 to about 15% by weight sweetener, and about 0.01 to about 12% by weight fat. A preferred embodiment of the process comprises preparing a premix comprising emulsifier and stabilizer, mixing water and optionally flavoring at 150-160° F. to form a first mix, maintaining the temperature of said first mix at above 140° F., mixing fat to said first mix at a temperature above 140° F. to form a second mix, mixing the premix and optionally the sweetener to the second mix, mixing at high shear at 140-155° F. until lumps are gone, and mixing at 140-165° F. for up to 2 hours. Preferably the sweetener is mixed to the second mix together with the premix. Preferably an antifoam is added to the first mix after the fat. Preferably the fat comprises palm kernel oil. Preferably the emulsifier comprises sodium caseinate. Preferably the sweetener comprises sorbitol.
- The invention is directed to freezable beverages, such as frozen coffee or tea drinks, smoothies, slushies, bar mixes, ice cream products, and the like; as used herein, the term “beverage” is used broadly to cover these types of products. As used herein, the term “fruit” includes fruit solids and fruit juice.
- One embodiment of the invention is a 3× concentrate that can be diluted and slushed prior to consumption. The concentrate contains water, a sweetener (preferably a reduced-calorie and/or high potency sweetener such as Sucralose, Acesulfame K, Aspartame, Neotame, Saccharin, etc.), a sugar substitute (such as polyols such as sorbitol, lactitol, maltitol, xylitol, mannitol, etc.), and one or more consumable alcohols (preferably ethanol). Generally, the concentrate will also contain flavoring agents (such as fruit, coffee extracts, tea extracts, etc.), coloring agents (such as caramel color), and texture modifiers (such as carboxymethylcellulose, pectin, carrageenan, guar gum, locust bean gum, xanthan gum, etc.) to control ice crystal growth and/or to modify texture. Other common ingredients that can be used are those well known in the art, such as antifoam agents.
- Preferably, the 3× concentrate contains about 0.01-0.4% high potency sweetener, preferably about 0.02-0.4%, preferably about 0.03-0.2%, preferably about 0.05-0.2%; about 1-30% flavoring, preferably about 2-18%, preferably about 2-15%; about 1-35% sugar substitute, preferably about 1-32%, preferably about 1 to about 25%, preferably about 1 to about 9%, preferably about 1 to about 4%; about 0.3-12% alcohol, preferably about 1-10%, preferably about 1 to about 6% (for alcoholic beverages, preferably about 4-10%; for non-alcoholic beverages, preferably less than about 3%, preferably less than about 1.5%).
- In a preferred coffee-flavored embodiment of the 3× concentrate, the flavoring comprises coffee extract. In addition, a preferred coffee-flavored embodiment contains preferably about 0.0001-0.001% antifoam agent, preferably about 0.0002-0.0006%; preferably about 0.01-3% texture modifier, preferably about 0.08-0.5%, and/or preferably up to about 1% salt, preferably up to about 0.6%. As used herein, “salt” refers to edible salts, preferably sodium chloride.
- In a preferred smoothie embodiment, a 2× concentrate preferably contains about 0.01-0.4% high potency sweetener, preferably about 0.02-0.4%, preferably about 0.02-0.2%, preferably about 0.05-0.2%; about 1-60% fruit, preferably about 3-40%, preferably about 12-22%; about 1-25% sugar substitute, preferably about 2 to about 10%; about 0.2-12% alcohol, preferably about 1-10% (for alcoholic beverages, preferably about 4-10%; for non-alcoholic beverages, preferably less than about 3%, preferably less than about 1.5%). In a particularly preferred smoothie embodiment preferably contains about 0.01-3% texture modifier, preferably about 0.02-0.1%; preferably about 0.01-1% salt, preferably about 0.02-1%; and/or preferably about 0.05-2% additional flavoring, preferably about 0.1-1.2%.
- Alternatively, the concentrate could range from just over 1× to 5× or greater. The relative amounts of each ingredient could be easily recalculated accordingly.
- Preferably, the concentrate is aseptically manufactured and shelf-stable at room temperature until opened when ready for use.
- Another embodiment of the invention is a freezable beverage comprising a concentrate that has been diluted to a palatable beverage. For a 3× concentrate, 1 part concentrate would be added to about 2 parts water. The freezable beverage comprises an effective amount of alcohol to produce a beverage that can be slushed using machines commonly used in the art for such purpose. Preferably, the amount of alcohol is about 0.2-1%. For some applications, the amount of alcohol used is preferably less than 0.5%, thereby qualifying the product as “alcohol free” according to certain governmental regulations. However, if the freezable beverage is intended as an alcoholic beverage, then more than 0.5% alcohol may be desirable.
- Generally, within the alcohol range of 0-0.5%, the higher part of this range is preferred because less other soluble solids, such as sugar alcohols, is then required to achieve adequate slushing. Preferably, a coffee beverage embodiment, for example, contains about 0.1-0.5% alcohol, more preferably about 0.2-0.5% alcohol, more preferably about 0.3-0.5%.
- Preferred embodiments of the freezable beverage of the invention are low in calories, preferably less than 12.5 calories/oz, more preferably less than about 10 calories/oz, more preferably less than about 8 calories/oz, more preferably about 7 calories/oz or less.
- Typically, the low-calorie, freezable beverage will have a low Brix value, such as less than about 10° Brix, preferably less than about 7° Brix, and more preferably as low as 3° Brix or lower. Advantageously, a freezable beverage with a lower Brix value is generally lower in calories. Surprisingly, a preferred embodiment of the invention has a lower Brix value than the equipment manufacturer's assumptions for what is required to produce an adequate slush in their equipment, which is generally at least 11-12° Brix. Preferably, the various composition embodiments of the invention are made aseptically.
- Another embodiment of the invention is a creamer, preferably sugar-free, that can be mixed with the freezable beverage. The freezable beverage, however, can be used alone or with other creamers. The use of skim milk, for example, would largely retain the benefit of a low calorie product. Preferably, I part creamer is mixed with about 3 parts slushed beverage.
- Preferably, the creamer contains water; about 0.1-10% emulsifier, more preferably about 2.5-5%; about 0.001-2% stabilizer, more preferably about 0.02-1%; about 1-15% sweetener (preferably a sugar substitute), more preferably about 3-8%; about 0.01-25% fat, preferably about 0.01-12%, more preferably about 0.1-3%. In a preferred embodiment, the creamer also contains 0.0001-0.01% antifoam agent, more preferably 0.0002-0.005%; about 0.001-1.0 flavoring, more preferably 0.01-0.2%; and about 0.01-0.8% stabilizer salt; more preferably about 0.03-0.1%.
- Suitable emulsifiers include, for example, mono and diglycerides, sodium stearoyl lactylate, sucrose esters, DATEM, or other known emulsifiers. Suitable sugar substitutes include, for example, polyols such as sorbitol, lactitol, maltitol, xylitol, mannitol, etc. Suitable fats include animal-based fats, such as butterfat, or, preferably, vegetable oils, such as palm kernel oil, butterfat, coconut oil, soybean oil, canola oil, sunflower oil, etc. Other common ingredients that can be used are those well known in the art, such as antifoam agents and salts.
- The present invention will now be described in detail with respect to showing how certain specific representative embodiments thereof may be made, apparatus and process steps being understood as examples that are intended to be illustrative only. In particular, the invention is not intended to be limited to the methods, ingredients, conditions, process parameters, apparatus and the like specifically recited herein.
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INGREDIENT % wt Water 63.5353 Sucralose (25% Solution) 0.1846 Coffee Extract 10.8532 Coffee Expresso Extract 0.4193 Chocolate Flavor 0.2098 Caramel Color 1.3962 Antifoam Dow Corning 0.0004 Sorbitol (70% solution) 17.5650 Natural flavor 5.7144 (21% alcohol by volume) CMC 0.1218 TOTAL 100.0000 - The water (cold) was mixed with the carboxymethylcellulose (CMC) in a high shear mixer. This slurry was added to all of the other ingredients which are mixed at room temperature. Sweep mixer at 70%. The mixture, which was produced aseptically, contained about 18° Brix, about 1.2% alcohol, and about 22 calories per fluid ounce.
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INGREDIENT % wt Water 89.1414 PKO 2.3189 Antifoam Powdered 0.0016 Sodium Caseinate (as premix) 3.5981 Carrageenan (as premix) 0.0400 Sorbitol (70% solution) 4.6480 Condensed Milk flavor 0.0280 Milk flavor 0.0280 Emplex (as premix) 0.1000 Dimodan monoglycerides 0.0300 (as premix) Disodium Phosphate (as premix) 0.0660 TOTAL 100.0000 - The mixing procedure is as follows: Add water at 150-160° F.; sweep mixer at 70%; high shear off. Maintain temperature above 140° F. Add palm kernel oil with same mixing as above. Add antifoam with same mixing as above. 3.8342% of a premix (the final percentages shown above) is very slowly sprinkled into the mix. This can be added with the sorbitol. Sweep mixer 70%; high shear mixer 80%; temperature 140-155° F. The product must be mixed until lumps are completely gone. When the product is thoroughly mixed, turn the high shear mixer off and reduce the sweep mixer to 60%. Hold mix at 140-165° F. for no more than 2 h. The mixture, which was made aseptically, contained about 7° Brix and about 15 calories per fluid ounce.
- A frozen coffee beverage was prepared by diluting 1 part of the concentrate from Example 1 with 2 parts water. The mixture was then added to a soft-serve ice cream machine and slushed according to the normal operating guidelines for the machine. The product formed a semi-liquid slush that could be easily dispensed using the standard dispensing valves of the machine. The mixture contained about 6° Brix, about 0.5% alcohol, and about 7 calories per fluid ounce.
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INGREDIENT % wt Water 74.1795 Sucralose (25% Solution) 0.18 Coffee Extract 10.87 Coffee Flavor 0.25 Caramel Color 1.4 Antifoam Dow Corning 0.0005 Sorbitol (70% solution) 3.0 Natural flavor 10.0 (21% alcohol by volume) CMC cellulose gum 0.12 TOTAL 100
The coffee concentrate was prepared by the method described in Example 1. The mixture contained about 9° Brix, about 2.1% alcohol, and about 12 calories per fluid ounce. - A frozen coffee beverage was prepared by diluting 1 part of the concentrate from Example 4 with 2 parts water. The mixture was then added to a Taylor-type soft-serve ice cream machine and slushed according to the normal operating guidelines for the machine. The product formed a semi-liquid slush that could be easily dispensed using the standard dispensing valves of the machine. The mixture contained about 3° Brix, about 0.7% alcohol, and about 4 calories per fluid ounce.
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INGREDIENT % wt Water 66.81 Sucralose (25% Solution) 0.08 Strawberry mixture 20.0 (80% strawberries, 20% sucrose) Sodium chloride 0.04 Sorbitol (70% solution) 3.0 Natural flavor 10.0 (21% alcohol by volume) CMC cellulose gum 0.07 TOTAL 100
The strawberry concentrate was prepared by the method described in Example 1, except all mixing was done with a sweep mixer without high shear. The concentrate can be prepared aseptically. The mixture contained about 11° Brix, about 2.1% alcohol, and about 14 calories per fluid ounce. - A frozen strawberry smoothie beverage was prepared by diluting 1 part of the concentrate from Example 6 with 1 part water. The mixture was then added to a Bunn smoothie machine and slushed according to the normal operating guidelines for the machine. The product formed a semi-liquid slush that could be easily dispensed using the standard dispensing valves of the machine. The mixture contained about 5.5° Brix, about 1.05% alcohol, and about 7 calories per fluid ounce.
Claims (21)
1. A water-based creamer comprising:
about 0.1 to about 10% by weight emulsifier;
about 0.001 to about 2% by weight stabilizer;
about 1 to about 15% by weight sweetener; and
about 0.01 to about 12% by weight fat.
2. The water-based creamer of claim 1 , wherein the amount of emulsifier is about 2.5 to about 5% by weight.
3. The water-based creamer of claim 1 , wherein the amount of stabilizer is about 0.02 to about 1% by weight.
4. The water-based creamer of claim 1 , wherein the amount of sweetener is about 3 to about 8% by weight.
5. The water-based creamer of claim 1 , wherein the amount of fat is about 0.1 to about 3% by weight.
6. The water-based creamer of claim 1 , wherein the fat is palm kernel oil.
7. A water-based creamer comprising:
about 2.5 to about 5% by weight emulsifier;
about 0.02 to about 1% by weight stabilizer;
about 3 to about 8% by weight sweetener; and
about 0.1 to about 3% by weight fat.
8. The water-based creamer of claim 7 , wherein the fat is palm kernel oil.
9. The water-based creamer of claim 7 , wherein the emulsifier comprises sodium caseinate.
10. The water-based creamer of claim 7 , wherein the sweetener comprises sorbitol.
11. The water-based creamer of claim 7 , comprising:
about 4% by weight emulsifier;
about 0.1% by weight stabilizer;
about 3% by weight sweetener; and
about 2% by weight fat.
12. The water-based creamer of claim 11 , wherein the fat is palm kernel oil.
13. The water-based creamer of claim 11 , wherein the emulsifier comprises sodium caseinate.
14. The water-based creamer of claim 11 , wherein the sweetener comprises sorbitol.
15. A process of making a water-based creamer comprising mixing water, sweetener, emulsifier, stabilizer, fat, and optionally flavoring, wherein the water-based creamer comprises about 0.1 to about 10% by weight emulsifier, about 0.001 to about 2% by weight stabilizer, about 1 to about 15% by weight sweetener, and about 0.01 to about 12% by weight fat.
16. The process of claim 15 , comprising:
preparing a premix comprising emulsifier and stabilizer;
mixing water and optionally flavoring at 150-160° F. to form a first mix;
maintaining the temperature of said first mix at above 140° F.;
mixing fat with said first mix at a temperature above 140° F. to form a second mix;
mixing the premix and optionally the sweetener with the second mix to form a third mix;
mixing the third mix at high shear at 140-155° F. until lumps are gone to form a fourth mix;
mixing the fourth mix at 140-165° F. for up to 2 hours.
17. The process of claim 16 , wherein the sweetener is mixed to the second mix together with the premix.
18. The process of claim 16 , wherein an antifoam is added to the first mix after the fat.
19. The process of claim 16 , wherein the fat comprises palm kernel oil.
20. The process of claim 16 , wherein the emulsifier comprises sodium caseinate.
21. The process of claim 16 , wherein the sweetener comprises sorbitol.
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EP1971217A2 (en) * | 2005-12-02 | 2008-09-24 | The Coca-Cola Company | Reduced calorie frozen beverage |
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US20090123617A1 (en) * | 2007-11-13 | 2009-05-14 | Susan Wood Dunham | Syrup concentrate for a frozen carbonated beverage |
US8293299B2 (en) | 2009-09-11 | 2012-10-23 | Kraft Foods Global Brands Llc | Containers and methods for dispensing multiple doses of a concentrated liquid, and shelf stable Concentrated liquids |
CA2841839A1 (en) * | 2011-08-03 | 2013-02-07 | Dr Pepper/Seven Up, Inc. | Partially-frozen beverages including betaine |
US11013248B2 (en) | 2012-05-25 | 2021-05-25 | Kraft Foods Group Brands Llc | Shelf stable, concentrated, liquid flavorings and methods of preparing beverages with the concentrated liquid flavorings |
US20150050413A1 (en) * | 2013-08-19 | 2015-02-19 | Dr Pepper/Seven Up, Inc. | Beverages including solid particulate matter |
GB2568836B (en) * | 2016-12-28 | 2020-06-24 | Douwe Egberts Bv | An iced tea or coffee beverage |
GB2561143B (en) * | 2016-12-28 | 2019-05-29 | Douwe Egberts Bv | Method for preparing an iced tea or coffee beverage |
JP7140529B2 (en) * | 2018-04-06 | 2022-09-21 | 株式会社 伊藤園 | Coffee beverage for sherbet-like beverage, method for producing the same, and method for making sherbet-like coffee beverage |
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US6180159B1 (en) * | 1998-01-30 | 2001-01-30 | The Procter & Gamble Company | Beverages with improved texture and flavor impact at lower dosage of solids |
US6139895A (en) * | 1999-07-06 | 2000-10-31 | Monsanto Company | Viscosity stable acidic edible liquid compositions and method of making |
US6551646B1 (en) * | 2000-05-17 | 2003-04-22 | Robert S. Baker | Process for frozen dairy product |
US20020197376A1 (en) * | 2001-04-12 | 2002-12-26 | Richard Broz | Low-calorie, carbonated frozen beverage concentrate |
US20020197371A1 (en) * | 2001-04-27 | 2002-12-26 | Pepsico, Inc. | Use of erythritol and D-tagatose in zero-or low-calorie beverages and food products |
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US20060134274A1 (en) * | 2004-02-26 | 2006-06-22 | Ladd David D | Frozen dessert product |
US7687094B2 (en) | 2004-02-26 | 2010-03-30 | Frozen North Trading, Inc. | Frozen dessert product |
US9392808B2 (en) | 2012-06-15 | 2016-07-19 | Gelato Fresco, Inc. | Process and composition for making an alcohol-containing frozen comestible |
US10631554B2 (en) | 2012-06-15 | 2020-04-28 | Gelato Fresco, Inc. | Process for making an alcohol-containing frozen comestible and product thereof |
Also Published As
Publication number | Publication date |
---|---|
WO2004014142A1 (en) | 2004-02-19 |
CA2494058A1 (en) | 2004-02-19 |
AU2003261270A1 (en) | 2004-02-25 |
US7094437B2 (en) | 2006-08-22 |
US20040137126A1 (en) | 2004-07-15 |
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