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EP-4106532-B1 - FAT BASED POWDER WITH IMPROVED RECONSTITUTION PROPERTIES

EP4106532B1EP 4106532 B1EP4106532 B1EP 4106532B1EP-4106532-B1

Inventors

  • ANGELOPOULOU, Diamanto
  • FORNY, Laurent
  • MEUNIER, Vincent,Daniel,Maurice
  • PALZER, STEFAN
  • SALMAN, AGBA

Dates

Publication Date
20260506
Application Date
20210218

Claims (15)

  1. A powdered beverage composition comprising a hydrophobic powder and a crystalline powder, wherein a. the hydrophobic powder and crystalline powder are present in a mass ratio of between 75:25 and 95:5, b. the hydrophobic powder has a D 50 particle size of between 50 to 500 µm; c. the crystalline powder has a D 50 particle size of between 1 to 10 µm, and wherein the crystalline powder is selected from one or more of lactose, galactose, glucose, sucrose, or derivatives thereof; and wherein the particle size is measured by dynamic image analysis.
  2. The powdered beverage composition according to claim 1, wherein the free fat content of the hydrophobic powder is between 0.01 - 2% w/w.
  3. The powdered beverage composition according to claims 1 and 2, wherein the hydrophobic powder and the crystalline powder are present in a mass ratio of between 80:20 and 95:5.
  4. The powdered beverage composition according to claims 1 to 3, wherein the hydrophobic powder and the crystalline powder are present in a mass ratio of about 90:10.
  5. The powdered beverage composition according to claims 1 to 4, wherein the free fat content of the hydrophobic powder is between 0.01 to 0.2% w/w, and the D 50 particle size of the hydrophobic powder is between 65 to 75 µm.
  6. The powdered beverage composition according to claims 1 to 5, wherein the free fat content of the hydrophobic powder is between 1.5 to 2% w/w, and the D 50 particle size of the hydrophobic powder is between 65 to 250 µm.
  7. The powdered beverage composition according to claims 1 to 6, wherein the crystalline powder is selected from galactose, lactose, or dehydrated lactose, preferably α-lactose monohydrate.
  8. The powdered beverage composition according to claim 7, wherein the hydrophobic powder further comprises lactose.
  9. The powdered beverage composition according to claims 1 to 8, wherein the D 50 particle size of the crystalline powder is between 5 to 10 µm.
  10. The powdered beverage composition according to claims 1 to 9, wherein the powdered beverage composition is a coffee mix.
  11. A method of improving reconstitution of a hydrophobic powder in water, said method comprising dry mixing a hydrophobic powder with a crystalline powder, wherein a. the hydrophobic powder and crystalline powder are dry-mixed in a mass ratio of between 75:25 and 95:5; b. the hydrophobic powder has a D 50 particle size of between 50 to 500 µm; c. the crystalline powder has a D 50 particle size of between 1 to 10 µm, wherein the crystalline powder is selected from one or more of lactose, galactose, glucose, sucrose, or derivatives thereof.
  12. A method of improving cold reconstitution of a hydrophobic powder according to claim 11, wherein the hydrophobic powder and crystalline powder are present in a mass ratio of about 90:10.
  13. A method of improving cold reconstitution of a hydrophobic powder according to claims 11 and 12, wherein the water has a temperature of less than 45°C, preferably less than 25°C, most preferably less than 10°C.
  14. Use of a crystalline powder for improving the cold reconstitution of hydrophobic powders, wherein a. the hydrophobic powder and crystalline powder are present in a mass ratio of between 75:25 and 95:5, b. the hydrophobic powder has a D 50 particle size of between 50 to 500 µm; c. the crystalline powder has a D 50 particle size of between 1 to 10 µm, and is selected from one or more of lactose, galactose, glucose, sucrose, or derivatives thereof.
  15. Use of lactose or galactose powder for improving the cold reconstitution of hydrophobic powder according to claim 14, wherein the hydrophobic powder and crystalline powder are present in a mass ratio of about 90:10.

Description

Background Powders such as whole milk or creamers that contain a large amount of fat generally exhibit bad reconstitution properties, especially at low temperatures. One of the drivers of such bad reconstitution is a bad wettability due to the presence on the surface of either solid free fat or hydrophobic compounds such as proteins. The most common method to improve cold reconstitution (i.e. wettability) of powders containing fat is to add surface active ingredients such as lecithin on the surface of the particle (e.g. by co-spraying). However, addition of such ingredients is not always perceived by consumers as clean label. Another way to improve cold solubility is to modify the fat composition, and use fat that exhibit a lower melting temperature. For instance, medium chain triglycerides (MCT) could be used, but again, such ingredients are not always perceived as clean label, especially in the case of dairy product or whole milk where butter fat is expected. WO 2018/091409 A1 describes soluble instant dairy creamer. Summary of the invention The inventors have found a method which surprisingly improves the wettability of whole milk and creamer powders, and therefore their reconstitution, even at low temperature (below ambient down to 4°C). Enhanced reconstitution of these dairy powders at ambient reconstitution temperatures is achieved by means of ordered dry mixing with fine crystalline powders or amorphous powders. Ordered dry mixing is the process where a powder of relatively large particle size (dairy powder) is mixed with a relatively fine one (crystalline powder). If the adhesion forces (Van der Waals and/or electrostatic forces) between the large and fine particles are greater than the gravity forces of the fine particles, the fine particles are attached onto the surface of the large ones and form a layer that appears as coating. For the adhesion forces to prevail, a size difference between the guest and carrier particles of at least one order of magnitude is required. Guest particles can be brought in contact with the host particles using mechanical forces. The dry mixing process results in production of dairy powder particles which are partially or fully coated with the crystalline particles. Examples of suitable core materials are the WMP, SMP, powdered dairy milk replacements, whey protein isolates etc. Suitable coating materials are for example lactose, galactose, glucose and sucrose. The coating material can be crystalline or amorphous. Brief description of the figures Figure 1. SEM images of pure WMP (top left), micronized α-lactose monohydrate (top right), WMP + 5% w/w micronized α-lactose monohydrate (bottom left), and WMP + 10% w/w micronized α-lactosemonohydrate (bottom right)Figure 2. Setup used for reconstitution analysis of powdersFigure 3. Reconstitution of WMP and WMP/micronized lactose mixtures.Figure 4. Time-lapse reconstitution images of uncoated and 10% coated WMPFigure 5. Reconstitution time of WMP + 10% w/w anhydrous micronized α-lactosecompared to WMP + 10% w/w micronized α-lactosemonohydrateFigure 6. SEM of WMP mixed with 10% micronized galactoseFigure 7. Reconstitution of pure WMP and WMP mixed with 10% micronized galactoseFigure 8. SEM of pure SMP and SMP mixed with 10% micronized lactoseFigure 9. Reconstitution of SMP and SMP mixed with 10% micronized lactoseFigure 10. SEM of WMP mixed with 10% spray dried lactoseFigure 11. Reconstitution of pure WMP and WMP mixed with fine spray-dried lactoseFigure 12. SEM images of pure creamer (left) and creamer + 20% micronized α-lactose monohydrate (right)Figure 13. Sinking time of uncoated and coated creamer samplesFigure 14. Sinking time of WMP samples at 4°CFigure 15. Sinking time of WMP samples at 22°CFigure 16. SEM of pure vegan creamer and micronized maltodextrinsFigure 17. SEM of coated powdersFigure 18. Sinking time of coated and uncoated powders at 22°CFigure 19. SEM of coated powdersFigure 20. Sinking time of powder Embodiments of the invention The invention relates in general to a powdered composition. The present disclosure describes a powdered beverage composition comprising a hydrophobic powder and a crystalline or amorphous powder. The present disclosure further describes a powdered beverage composition comprising a hydrophobic powder and a crystalline or amorphous powder, wherein the hydrophobic powder and crystalline or amorphous powder are present in a mass ratio of between 75:25 and 95:5. The present disclosure further describes a powdered beverage composition comprising a hydrophobic powder and a crystalline or amorphous powder, wherein the hydrophobic powder and crystalline or amorphous powder are present in a mass ratio of between 75:25 and 95:5, and wherein the hydrophobic powder has a D50 particle size of between 50 to 500 µm. The invention further relates to a powdered beverage composition comprising a hydrophobic powder and a crystalline or amorphous powder, wherein the hydrophobic powder and crystalline or