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.
Description
BRIEF DESCRIPTION OF THE DRAWINGS
Embodiments of the present invention will now be described, by way of example only, with reference to the attached Figures.
FIG. 1 is a graphic depiction of parameters to be considered according to an embodiment of the invention.
Claims
1. 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; andserum solids;the composition having 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.
2. The composition of claim 1 comprising from 105% (100/95) to 333% (100/30) wt/wt of the butter fat content of the cream or milk to be replaced.
3. The composition of claim 1 comprising a butter fat content, when expressed as a percentage relative to the cream or milk to be replaced, that is the inverse of the target volume (%).
4. The composition of claim 1 comprising a total non-fat solids content from 105% (100/95) to 333% (100/30) wt/wt of non-fat milk solids content of the cream or milk to be replaced.
5. The composition of claim 1 comprising a total non-fat solids content, when expressed as a percentage relative to the cream or milk to be replaced, that is the inverse of the target volume (%).
6. The composition of claim 1 wherein the butter fat content (% wt/wt) is calculated as FT=(FC×QC)+(FM×QM) wherein FC is the % wt/wt butter fat content of the cream, QC is the portion (% wt/wt) of the composition attributable to cream, FM is the % wt/wt butter fat content of the milk, and QM is the portion (% wt/wt) of the composition attributable to milk.
7. The composition of claim 1 wherein total non-fat solids content (% wt/wt) of the composition is calculated as ST=(SC×QC)+(SM×QM)+(QP) wherein SC is the % wt/wt non-fat milk solids content of the cream, QC is the portion (% wt/wt) of the composition attributable to cream, SM is the % wt/wt non-fat milk solids content of the milk, QM is the portion (% wt/wt) of the composition attributable to milk, and QP is the portion (% wt/wt) of the composition attributable to serum solids.
8. The composition of claim 1 wherein cream comprises from 1 to 90% wt/wt of the composition.
9. The composition of claim 1 wherein milk comprises from 1 to 90% wt/wt of the composition.
10. The composition of claim 1 wherein serum solids comprise from 1 to 30% wt/wt of the composition.
11. The composition of claim 1 wherein the milk contains from 0 to 4% wt/wt butter fat.
12. The composition of claim 1 wherein the cream contains from 5 to 40% wt/wt butter fat.
13. The composition of claim 1 additionally comprising a stabilizer.
14. The composition of claim 13 comprising 30% wt/wt whole milk having 3.25% wt/wt butter fat; 67% wt/wt cream having 42% wt/wt butter fat; 2.7% wt/wt serum solids; and 0.3% wt/wt stabilizer.
15. The composition of claim 13 comprising 28% wt/wt skim milk, 69% wt/wt cream having 42% wt/wt butter fat, 2.7% wt/wt serum solids, and 0.3% wt/wt stabilizer.
16. The composition of claim 1 wherein the target volume is from 45 to 95% of the volume of cream or milk to be replaced; whereby from 450 mL to 950 mL of the composition has the beverage whitening ability of 1 litre of cream or milk to be replaced.
17. The composition of claim 1 wherein the target volume is from 60 to 85% of the volume of cream or milk to be replaced; whereby from 600 mL to 850 mL of the composition has the beverage whitening ability of 1 litre of cream or milk to be replaced.
18. The composition of claim 1 wherein 18% wt/wt butter fat cream is replaced in a target volume of 60%.
19. A method of whitening a beverage comprising adding to the beverage the composition of claim 1.
20. A method of formulating a beverage whitening composition for replacing cream or milk in a reduced volume comprising combining:
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; andserum solids;the composition having 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.
21. The method of claim 20, wherein cream comprises from 1 to 90% wt/wt of the composition; milk comprises from 1 to 90% wt/wt of the composition; and serum solids comprise from 1 to 30% wt/wt of the composition.
22. The method of claim 20, wherein the target volume is from 45% to 95%.
Patent Application
20070218181
