GB2640918A

GB2640918A - Liquid concentrate

Info

Publication number: GB2640918A
Application number: GB2406515.3A
Authority: GB
Inventors: Harris Gayle
Original assignee: Koninklijke Douwe Egberts BV
Current assignee: Koninklijke Douwe Egberts BV
Priority date: 2024-05-09
Filing date: 2024-05-09
Publication date: 2025-11-12
Also published as: WO2025233497A1; GB202406515D0

Abstract

A liquid concentrate suitable for forming a beverage having a coffee and/or coffee substitute material, at least one soluble dietary fibre and an aqueous liquid. The total solids content of the concentrate is at least 70 wt.%. The liquid concentrate is made by mixing at least one soluble dietary fibre, aqueous liquid and coffee material at a temperature of at least 50°C. The liquid concentrate is diluted with an aqueous liquid to form a beverage. The coffee extract material may be selected from coffee extract, instant coffee, micro ground roast and ground coffee. The coffee substitute material may be derived from a cereal, legume, root, fruit, nut, seed, mushroom and combinations thereof. The concentrate may further have a sugar. The concentrate may have an additional ingredient selected from a thickening agent, flavouring, sweetener, preservative, nutraceutical or combinations thereof. The soluble dietary fibre is ideally selected from soluble corn fibre, corn fibre syrup, inulin, soluble wheat fibre, fructooligosaccharide, gum Arabic and combinations thereof.

Description

LIQUID CONCENTRATE Technical Field of the Invention The present invention relates to a liquid concentrate for forming a beverage. In particular, the present invention relates to a liquid concentrate for forming a beverage comprising a coffee material and/or a coffee substitute material, at least one soluble dietary fibre, and an aqueous liquid, wherein the total solids content of the concentrate is at least 70 wt.%.

Background to the Invention

It is known to provide products comprising coffee, coffee and creamer or coffee, creamer and sugar which produce coffee beverages upon dilution with water.

These may be provided in powder or liquid form.

Liquid products arc seen by many consumers as being more premium than powdered products. However, liquid products are less stable than powder products and therefore have a relatively short shelf life, particularly without refrigeration.

As such, it is known to typically provide the beverage ingredients in the form of powders. These powdered beverage products typically include coffee, coffee and a creamer, or coffee, a creamer and sugar.

Typically, these beverage products are high in sugar and/or fat and/or have poor stability.

It is desirable for consumers that sugar, fat and calories are reduced, and that the stability of the product is improved.

Therefore, it is an aim of embodiments of the invention to provide a liquid concentrate for forming a beverage which has an improved shelf life.

It is also an aim of embodiments of the invention to provide a liquid concentrate for forming a beverage with reduced sugar, fat and/or calories.

It is also an aim of embodiments of the invention to overcome or mitigate at least one problem of the prior art, whether disclosed herein or not.

Summary of the Invention

According to a first aspect of the present invention, there is provided a liquid concentrate for forming a beverage, the liquid concentrate comprising a coffee material and/or a coffee substitute material, at least one soluble dietary fibre, and an aqueous liquid, wherein the total solids content of the concentrate is at least 70 wt.%.

Surprisingly, the inventors found that the provision of a liquid concentrate having a solids content of at least 70 wt.% by weight of the liquid concentrate resulted in an improved shelf life. Without being bound by theory, this is thought to be due to the product having a reduced water activity and thus minimal microbial growth can occur. Beneficially, this extends the shelf life of the concentrate in ambient condition once opened. Moreover, due to the high solids content, an increase in the number of servings per volume is observed. Furthermore, due to the high shear experienced in the production of the liquid concentrate, the soluble fibres are able to provide maximum benefit in comparison to when they are dry blended and provided in a dry powder form.

By "liquid concentrate for forming a beverage" it is meant a concentrated liquid 15 which may be mixed with an aqueous medium, such as water or a milk, to form a beverage.

The liquid concentrate is in the form of a concentrated liquid.

By "total solids content" it is meant the total matter which remains after all water is removed.

The total solids content of the liquid concentrate may be at least 70.1 wt.%, 70.2 wt.%, 70.3 wt.%, 70.4 wt.%, 70.5 wt.%, 70.6 wt.%, 70.7 wt.%, 70.8 wt.%, 70.9 wt.%, or at least 71 wt.% by weight of the liquid concentrate.

The total solids content may be from 70 -76 wt.%, 70 -75.9 wt.%, 70 -75.8 wt.%, 70 -75.7 wt.%, 70 -75.6 wt.%. 70 -75.5 wt.%, 70 -75.4 wt.%, 70 -75.3 wt.%, 70 -75.2 wt.%, 70 -75.1 wt.%, 70 -75 wt.%, 70 -74.9 wt.%, 70 -74.8 wt.%, 70 -74.7 wt.%, 70 -74.6 wt.%, 70 -74.5 wt.%, 70 -74.4 wt.%, 70 -74.3 wt.%, 70 -74.2 wt.%, 70 -74.1 wt.%, 70 -74 wt.%, 70 -73.9 wt.%, 70 -718 wt.%, 70 -73.7 wt.%, 70 -73.6 wt.%, 70 -73.5 wt.%, 70 -73.4 wt.%, 70 -73.3 wt.%, 70 -73.2 wt.%, 70 -73.1 wt.%, 70 -73 wt.%, 70 -73 wt.%, 70.1 -72.9 wt.%, 70.2 -72.8 wt.%, 70.3 -72.7 wt.%, 70.4 - 72.6 wt.%, 70.5 -72.5 wt.%, 70.6 -72.4 wt.%, 70.7 -72.3 wt.%, 70.8 -72.2 wt.%, 70.9 -72.1 wt.%, or from 71 -72 wt.% by weight of the liquid concentrate.

Preferably. the total solids content may be from 70-76 wt.%. 70 -75 wt.%. 70 - 72 wt.% or most preferably 71 -72 wt.%.

By "soluble dietary fibre" it is meant a plant-based or plant-derived fibre, animal-based or animal derived fibre that is not digested in the small intestine and is soluble in water. Soluble dietary fibres are differentiated from insoluble dietary fibres which are not soluble in water.

The soluble dietary fibre may be selected from the group consisting of inulin, fructooligosaccharide (FOS), gum Arabic, levan, polydextrose, kestose, nystose, raffinose, galacto-oligosaccharides, galactotriose, manno-oligosaaceharides, mannoftiose, mannotetraose, soy bean oligosaccharides, arabinogalactans, xylo-oligosaccharides, xylotriose, xylotetraose, arabi noxy I an-ol igosacch arides, arahinotriose, arabinotetraose, milk oligosaccharides, 2'-fucosyl lactose, lacto-n-neotetraose, glucan (i.e., glucose containing) oligosaccharides, cello-oligosaccharides (or cellodextrins), resistant dextrins, soluble corn fibre, corn fibre syrup, soluble wheat fibre, soluble tapioca fibre, soluble pea fibre, nigero-oligosaccharides, nigerotriose, nigcrotctraosc, kojitriose, kojitctraosc, dcxtrans, beta glucans, lichenan, isolichcnan, and combinations thereof.

Surprisingly, the inventors found that the inclusion of soluble dietary fibre in the liquid concentrate helps to increase the solids content of the liquid concentrate without detrimentally increasing the sugar content. Moreover, the addition of soluble dietary fibre provides a source of dietary fibre, which can provide a number of health benefits such as improved digestive health.

Additionally, the inventors surprisingly found that the addition of a soluble dietary fibre improved the stability of the concentrate.

Preferably, the soluble dietary fibre is selected from the group consisting of soluble corn fibre, corn fibre syrup, inulin, soluble wheat fibre, fructooligosaccharide, gum Arabic and combinations thereof.

Beneficially, the inventors found that the use of the above soluble dietary fibres increased the solids content of the liquid concentrate without significantly modifying the viscosity of the liquid concentrate. Moreover, the combination also minimised the amount of sugar in the liquid concentrate whilst still providing desirable mouthfeel.

The soluble dietary fibre may be present in an amount of at 20 wt.%, 21 wt.%, 22 wt.%, 23 wt.%, 24 wt.%, 25 wt.%, 26 wt.%, 27 wt.%, 28 wt.%, 29 wt.%, 30 wt.%, 31 wL%, 32 wt.%, 33 wt.%, 34 wt.%, 35 wt.%, 36 wt.%, 37 wt.%, 38 wt.%, 39 wt.%, or at least 40 wt.% by weight of the liquid concentrate.

The soluble dietary fibre may be present in an amount of no more than 70 wt.%, 10 69 wt%, 68 wt.%, 67 wt.%, 66 wt.%, 65 wt %, 64 wt%, 63 wt%, 62 wt.%, 61 wt%, 60 wt.%, 59 wt.%, 58 wt.%, 57 wt.%, 56 wt.%, 55 wt.%, 54 wt.%, 53 wt.%, 52 wt.%, 51 wt.%, or no more than 50 wt.% by weight of the liquid concentrate.

The soluble dietary fibre may he present in an amount of from 20 -80 wt.%, 25 -75,25- 70 wt%, 26 -69 wt.%, 27 -68 wt.%, 28 -67 wt.%, 29 -66 wt%, 30 -65 wt%, 31 -64 wt.%, 32 -63 wt.%, 33 -62 wt%, 34 -61 wt.%, 35 -60 wt%, 35 -59 wt.%, 35 -58 wt.%, 35 -57 wt.%, 35 -56 wt.%, 35 -55 wt.%, 36 -54 wt.%, 37 -53 wt.%, 38 -52 wt.%, 39 -51 wt.%, 40 -50 wt%, 41 -49 wt.%, 42 -48 wt.%, or from 43 -47 wt.%,by weight of the liquid concentrate.

Preferably, the soluble dietary fibre may he present in an amount of from 35 - 60 wt.%, 40 -50 wt.%, most preferably 43 -47 wt.% by weight of the liquid concentrate.

Beneficially, the inventors found that the above ratios of dietary fibre to coffee material resulted in a liquid concentrate with improved shelf life.

Preferably, the soluble dietary fibre is present in addition to any dietary fibre 25 which may be present in the coffee material. The coffee material may be selected from the group consisting of a coffee extract, instant coffee, microground roast and ground coffee, and combinations thereof.

in some embodiments, the microground roast and ground coffee may he derived from pure Arabica whole coffee beans.

In some embodiments, the microground roast and ground coffee may he derived from pure Robusta whole coffee beans.

In other embodiments, the microground roast and ground coffee may be derived from a mixture of Arabica and Robusta whole coffee beans.

By "coffee substitute" it is meant herein an ingredient which is able to provide a similar sensory experience to coffee, such as a similar taste, aroma and/or appearance.

The coffee substitute may be derived from an ingredient selected from the group consisting of a cereal, legume, root, fruit, nut, seed, mushroom and combinations thereof.

The cereal may be selected from the group consisting of barley, wheat, rice, oat, spelt, rye and combinations thereof.

The legume may be selected from the group consisting of chickpeas, lupin, soybean, and combinations thereof.

The root may be selected from the group consisting of chicory root, dandelion root, Jerusalem artichoke, burdock root, carob root, combinations thereof.

The fruit may be selected from the group consisting of fig, blackcurrant, cascara and combinations thereof.

The nut or seed may be selected from the group consisting of acorn, carob, guarana, hemp seed, date seeds, hazelnut, walnut, peanut, almond, chestnut and combinations thereof.

The mushroom may be selected from the group consisting of chaga mushroom, lion's mane mushroom, reishi mushroom, cordyceps mushroom, maitake mushroom, shiitake mushroom, and combinations thereof.

Preferably, the coffee substitute is derived from a non-tropical ingredient.

In one embodiment, the coffee material and/or coffee substitute material may comprise caffeine.

In some embodiments, the coffee material and/or coffee substitute material may not comprise caffeine.

The coffee material and/or coffee substitute material may be present in an amount of at least 5 wt.%, 6 wt.%, 7 wt.%, 8 wt.%, 9 wt.%, 10 wt.%, 11 wt.%, 12 wt.%, 13 wt.%, 14 wt.%, 15 wt.%, 16 wt.%, 17 wt.%, 18 wt.%, 19 wt.%, or at least 20 wt.% by weight of the liquid concentrate.

The coffee material and/or coffee substitute material may be present in an amount of no more than 40 wt.%, 39 wt.%, 38 wt.%, 37 wt.%, 36 wt.%, 35 wt.%, 34 wt.%, 33 wt.%, 32 wt.%, 31 wt.%, 30 wt.%, 29 wt.%, 28 wt.%, 27 wt.%, 26 wt.%, or no more than 25 wt.% by weight of the liquid concentrate.

The coffee material and/or coffee substitute material may be present in an amount of from 5 -40 wt%, 6 -39 wt.%, 7 -38 wt.%, 8 -37 wt%, 9 -36 wt.%, 10 -35 wt.%, 11 -35 wt.%, 12 -35 wt.%, 13 -35 wt.%, 14 -35 wt.%, 15 -35 wt.%, 16 -34 wt.%, 17 -33 wt.%, 18 -32 wt.%, 19 -31 wt.%, 20 -30 wt.%, 21 -29 wt.%, 22 -28 wt.%, 23 -27 wt.%, or from 24 -26 wt.% by weight of the liquid concentrate.

Preferably, the coffee material may be present in an amount of from 10 -35 wt.%, 20 -30 wt.%, 23 -27 wt.%, or most preferably 24 -26 wt.% by weight of the liquid concentrate.

The liquid concentrate may further comprise sugar. The sugar may be a monosaccharide or disaccharide.

The sugar may be selected from the group consisting of glucose, glucose syrup, sucrose, fructose, galactose, lactose, maltose, isomaltose, sugar hydrates (such as dextrose monohydrate, for example), and combinations thereof.

The liquid concentrate may comprise no more than 25 wt.%, 20 wt.%, 15 wt.%, 14 wt.%, 13 wt.%, 12 wt.%, 11 wt.%, 10 wt.%, 9 wt.%, 8 wt.%, 7 wt.%, 6 wt.%, or no more than 5 wt.%, sugars by weight of the liquid concentrate.

Preferably. the liquid concentrate may comprise no more than 6 wt.% sugars by weight of the liquid concentrate.

In preferred embodiments, all of the sugar present in the concentrate is derived from the fibre component.

In such embodiment, the liquid concentrate does not comprise added sugar.

In some alternative embodiments, the liquid concentrate may comprise added sugar. The sugar may he as defined above.

The aqueous liquid may be water.

The aqueous liquid may he present in an amount of at least 10 wt.%, 11 wtok, 12 wt.%, 13 wt.%, 14 wt.%, or at least 15 wt.% by weight of the liquid concentrate.

The aqueous liquid may be present in an amount of no more than 29.9 wt.%, 29.8 wt.%, 29.7 wt.%, 29.6 wt.%, 29.5 wt.%, 29.4 wt.%, 29.3 wt.%, 29.2 wt.%, 29.1 wt.%, 29 wt.%, 28.9 wt.%, 28.8 wt.%, 28.7 wt.%, 28.6 wt.%, 28.5 wt.%, 28.4 wt.%, 28.3 wt%, 28.2 wt%, 28.1 wt.%, 28 wt%, 27.9 wt.%, 27.8 wt.%, 27.7 wt.%, 27.6 wt.%, 27.5 wt.%, 27.4 wt.%, 27.3 wt%, 27.2 wt.%, 27.1 wt%, 27 wt%, 26.9 wt.%, 26.8 wt.%, 26.7 wt.%, 26.6 wt.%, 26.5 wt.%, 26.4 wt.%, 26.3 wt.%, 26.2 wt.%, 26.1 wt.%, 26 wt.%, 25.9 wt.%, 25.8 wt.%, 25.7 wt.%, 25.6 wt.%, 25.5 wt.%, 25.4 wt.%, 25.3 wt.%, 25.2 wt.%, 25.1 wL%, 25 wt.%, 24 wt.%, 23 wt.%, 22 wt.%, 21 wt %, or no more than 20 wt.% by weight of the filling.

The aqueous liquid may he present in an amount of from 8 -28 wt.%, 9 -27 wt.%, 10 -26 wt.%, 11 -25 wt.%, 12 -24 wt.%, 13 -23 wt.%, 14 -22 wt.%, 15 -21 wt.%, 16 -20 wt.%, or from 17 -19 wt.% by weight of the liquid concentrate.

The pH of the liquid concentrate may be no more than 6, 5.9, 5.8, 5.7, 5.6, 5.5, 5.4, 5.3, 5.2, 5.1, 5, 4.9, 4.8, 4.7, 4.6, or no more than 4.5.

The pH of the liquid concentrate may be from 4.0 -6.0, 4.0 -5.9, 40. -5.8, 4.0 -5.7,4.0-5.6,4.0-5.5,4.1 -5.4,4.2-5.3,4.3-5.2,4.4-5.1,4.5-5,4.5-6,4.5-5.9, 4.5 -5.8, 4.5 -5.7, 4.5 -5.6. 4.5 -5.5, 4 -6, 4.1 -6, 4.2 -6, 4.3 -6, 4.4 -6, 4.5 -6, 4.6 -6,4.7-6,4.8-6,4.9-6,5-6,5.1-6,5.2-6,5.3-6,5.4-6, or from 5.5 -6.

Preferably. the pH of the liquid concentrate is from 4.0 -6.0.

Beneficially, the inventors found that a liquid concentrate having the above pH values exhibited a prolonged shelf life.

The liquid concentrate may have a water activity of no more than 0.910, 0.905, 0.900, 0.895, or no more than 0.890.

The liquid concentrate may have a water activity of from 0.825 -0.950, 0.830 - 0.945, 0.835 -0.940, 0.840 -0.935, 0.845 -0.930, 0.850 -0.925, 0.855 -0.920, 0.860 - 0.915, 0.865 -0.910, 0.870 -0.905, 0.875 -0.900, 0.880 -0.895, or from 0.885 -0.890.

The inventors observed that a liquid concentrate having the above water activity exhibited a prolonged shelf life.

The liquid concentrate may have a primary shelf-life in ambient conditions of at least 6, 7, 8, 9,10, 11, or 12 months.

By "primary shelf life" it is meant the period of time in which the liquid concentrate may be stored in a sealed condition without noticeable detriment to the sensory profile and/or without noticeable detriment to the stability of the liquid concentrate and/or noticeable sedimentation of the liquid concentrate.

In some embodiments, the liquid concentrate may have a secondary shelf-life in ambient conditions of at least I day, 2 days, 3 days, 4 days, 5 days, 6 days, 7 days, 8 days, 9 days, 10 days, 11 days, 12 days, 13 days, 14 days, 15 days, 16 days, 17 days, 18 days, 19 days, 20 days, 21 days, 22 days, 23 days, 24 days, 25 days, 26 days, 27 days, 28 days, 29 days, or at least 30 days.

In some embodiments, the liquid concentrate may have a secondary shelf-life in chilled conditions of at least 1 clay, 2 days, 3 clays, 4 clays, 5 days, 6 clays, 7 clays, 8 days, 9 days, 10 days, 11 days, 12 days, 13 days, 14 days, 15 days, 16 days, 17 days, 18 days, 19 days, 20 days, 21 days, 22 days, 23 days, 24 days, 25 days, 26 days, 27 days, 28 days, 29 days, 30 days, 31 days, 32 days, 33 days, 34 days, 35 days, 36 days, 37 days, 38 days, 39 days, 40 days, 41 days, 42 days, 43 days, 44 days, 45 days, 46 days, 47 days, 48 days, 49 days, 50 days, 51 days, 52 days, 53 days, 54 days, 55 days, 56 days, 57 days, 58 days, 59 days, or at least 60 days.

The chilled conditions may comprise a temperature of from 3-5 °C.

By "secondary shelf life" it is meant the period of time in which the liquid concentrate may be stored after opening without noticeable detriment to the sensory profile and/or without noticeable detriment to the microbiological and emulsion stability of the liquid concentrate and/or noticeable sedimentation of the liquid concentrate.

The liquid concentrate may further comprise an additional ingredient selected from the group consisting of a thickening agent, flavouring, sweetener, preservative, nutraccutical and combinations thereof.

The flavouring may be selected from the group consisting of salt, chocolate powder (or cocoa), vanilla, strawberry, cinnamon, mint, hazelnut, caramel, biscuit, gingerbread, fruit flavouring, vegetable flavouring, spices, pumpkin spice, pistachio, eggnog, Irish Cream, alcoholic beverage flavouring, liqueurs, beer, rum, wine, gin cognac, plant and herb flavourings, agrimony, alfalfa, aloe vera, amaranth, angelica, anise, barberry, basil, bayberry, bee pollen, birch, bistort, blackberry, black cohosh, black walnut, blessed thistle, blue cohosh, blue vervain, boneset, borage, buchu, buckthorn, bugleweed, burdock, capsicum, cayenne, caraway, cascara sagrada, catnip, celery, centaury, chamomile, chaparral, chickweed, chicory, chinchona, cloves, coltsfoot, comfrey, cornsilk, couch grass, cramp hark, culverts root, cyan i, cornflower, damiana, dandelion, devils claw, dong quai, cchinacca, elecampane, ephedra, eucalyptus, evening primrose, eyebright, false unicorn, fennel, fenugreek, figwort, flaxseed, guarana, garlic, gentian, ginger, ginkgo, ginseng, golden seal, gotu kola, gum weed, hawthorn, hops, horehound, horseradish, horsetail, hoshouwu, hydrangea, hyssop, iceland moss, irish moss, jojoba, juniper, kelp, lady's slipper, lemon grass, licorice, lobelia, mandrake, marigold, marjoram, marshmallow-, mistletoe, mullein, mustard, myrrh, nettle, oatstraw, Oregon grape, papaya, parsley, passion flower, peach, pennyroyal, peppermint, periwinkle, plantain, pleurisy root, pokeweed, prickly ash, psyllium, quassia, queen of the meadow, red clover, red raspberry, redmond clay, rhubarb, rose hips, rosemary, rue, safflower, saffron, sage, St John's wort, sarsaparilla, sassafras, saw-palmetto, scullcap, senega, senna, shepherd's purse, slippery elm, spearmint, spikenard, squawvinc, stillingia, strawberry, tahecbo, uva ursi, valerian, violet, watercress, white oak bark, white pine bark, wild cherry, wild lettuce, wild yam, willow, wintergreen, witch hazel, wood betony, wormwood, yarrow, yellow dock, yerba santa, yucca, lavender, thyme, and combinations thereof.

The flavouring may be present in an amount of at least 0.01 wt.%, 0.02 wt.%, 0-03 wt.%, 0.04 wt.%, 0.0.5 wt.%, 0.06 wt.%, 0.07 wt.%, 0.08 wt.%, 0.09 wt.%, 0.1 wt.%, 0.11 wt.%, 0.12 wt.%, 0.13 wt.%, 0.14 wt.%, 0.15 wt.%, 0.16 wt.%, 0.17 wt.%, 0.18 wt.%, 0.19 wt.%, or at least 0.2 wt.%, by weight of the liquid concentrate.

The flavouring may be present in an amount of no more than 3 wt.%, 2.9 wt.%, 2.8 wt.%, 2.7 wt.%, 2.6 wt.%, 2.5 wt.%, 2.4 wt.%, 2.3 wt.%, 2.2 wt.%, 2.1 wt.%, 2 wt.%, 1.9 wt.%, 1.8 wt.%, 1.7 wt.%, 1.6 wt.%, 1.5 wt.%, 1.4 wt.%, 1.3 wt.%, 1.2 wt.%, 1.1 wt.%, 1 wt.%, 0.9 wt.%, 0.8 wt.%, 0.7 wt.%, 0.6 wt.%, 0.5 wt.%, 0.4 wt.%, 0.3 wt.%, or no more than 0.2 wt.% by weight of the liquid concentrate.

The flavouring may he present in an amount of from The flavouring may he present in an amount of from 0.01 -3 wt.%, 0.02 -2.9 wt.%, 0.03 -2.8 wt.%, 0.04 -2.7 wt.%, 0.05 -2.6 wt.%, 0.06 -2.5 wt.%, 0.07 -2.4 wt.%, 0.08 -23 wt%, 0.09 -2.2 wt.%, 0.1 -2.1 wt.%, 0.1 -2.0 wt.%, 0.1 -1.9 wt.%, 0.1 -1.8 wt.%, 0.1 -1.7 wt.%, 0.1 -1.6 wt.%, 0.1 -1.5 wt.%, 0.1 -1.4 wt.%, 0.1 -1.3 wt.%, 0.1 -1.2 wt.%, 0.1 -1.1 wt.%, 0.1 -1 wt.%, 0.1 -0.9 wt.%, 0.1 -0.8 wt.%, -0.7 wt.%, 0.1 -0.6 wt.%, 0.1 -0.5 wt.%, 0.1 -0.4 wt.%, or from 0.1 -0.3 wt.% by weight of the liquid concentrate.

The sweetener may he a carbohydrate-based sweetener or a non-carbohydrate based sweetener.

The carbohydrate-based sweetener may be a sugar substitute selected from the group consisting of polyols (such as sorbitol, mannitol, xylitol or combinations thereof), maltodextrins, dried glucose syrups, malt extracts, starches, trehalose, raftiline, raftilose, inulin, galactose, honey powders, and combinations thereof.

The non-carbohydrate based sweetener may he an artificial sweetener selected from the group consisting of SplendaC), Acesulfame K(D, or aspartame, and combinations thereof. The non-carbohydrate based sweetener may be a natural sweetener, such as stevia, allulose and sweet proteins, such as Brazzein, Thaumatin, Monellin, Curculin, Mabinlin, Miraculin and Pentadin.

The sweetener may be present in an amount of no more than 10 wt.% by weight of the liquid concentrate or no more than 9, 8, 7, 6, 5, 4, 3, 2, 1, 0.9, 0.8, 0.7, 0.6, 0.5, 0.4, 0.3, 0.2, or no more than 0.1 wt.% by weight of the liquid concentrate.

The nutraceutical may be selected from the group consisting of ascorbic acid (vitamin C), B vitamins, biotin, fat soluble vitamins, folic acid, HCA (hydroxycitric acid), inositol, pyruvate, mineral ascorhates, mixed tocopherols, niacin (vitamin B3), orotic acid, PA B A (para-aminohenzoic acid), pantothenates, pantothenic acid (vitamin B5), pyridoxine hydrochloride (vitamin B6), riboflavin (vitamin B2), synthetic vitamins, thiamine (vitamin B1), tocotricnols, vitamin A, vitamin D, vitamin E, vitamin F, vitamin K, vitamin oils, vitamin premixes, vitamin-mineral premixes, water soluble vitamins, chromium, cobalt, copper, fluorine, iodine, magnesium, manganese, molybdenum, nickel, phosphorous, potassium, selenium, silicon, sodium, strontium, sulfur, vanadium, zinc, and combinations thereof.

The nutraceutical may be present in an amount of no more than 10 wt.% by weight of the liquid concentrate or no more than 9, 8, 7, 6, 5, 4, 3, 2, 1, 0.9, 0.8, 0.7, 0.6, 0.5, 0.4, 03, 0.2, or no more than 0.1 wt.% by weight of the liquid concentrate.

The preservative may be selected from the group consisting of potassium sorhate, sodium benzoate, calcium propionate, benzoic acid, calcium lactate and combinations thereof.

The preservative may he present in an amount of no more than 1 wt.%, 0.9, 0.8, 0.7, 0.6, 0.5, 0.4, 0.3, 0.2, or no more than 0.1 wt.% by weight of the liquid concentrate.

The thickening agent may be selected from the group consisting of starch, modified starch, xanthan, carboxymethyl cellulose, a galactomannan, an ingredient comprising at least one arabinogalactan protein, and combinations thereof.

The thickening agent may be present in an amount of no more than 10 wt.% by weight of the liquid concentrate or no more than 9, 8, 7, 6, 5, 4, 3, 2, 1, 0.9, 0.8, 0.7, 0.6, 0.5, 0.4, 0.3, 0.2, or no more than 0.1 wt.% by weight of the liquid concentrate.

In a second aspect of the invention, there is provided a method of preparing a liquid concentrate for forming a beverage according to the first aspect of the invention comprising the steps of: a) providing a coffee material and/or a coffee substitute material, at least one soluble dietary fibre, and an aqueous liquid to form a mixture; and b) mixing the mixture formed in step a) at a temperature of at least 50 °C.

Step 11) may comprise mixing the at least one soluble dietary fibre, aqueous liquid, and coffee material at temperature of from 50 -70 °C, 51 -69, 52 -68, 53 -67, 54 -66, 55 -65, 56 -64, 57 -63, or from 58 -62 DC, preferably 60 'C.

Step a) may comprise adding the at least one soluble dietary fibre, aqueous liquid, and coffee material sequentially.

The method may further comprise the step of adding an additional ingredient selected from the group consisting of a flavouring, thickening agent, sweetener, preservative, nutraceutical, and combinations thereof. The thickening agent, flavouring, sweetener, preservative, and nutraceutical may be as described in the first aspect of the invention.

The step of adding a thickening agent, flavouring, sweetener, preservative and/or nutraceutical may be carried out after step b).

Alternatively or additionally, the step of adding a thickening agent, flavouring, sweetener, preservative and/or nutraceutical may be carried out before step b).

In such an embodiment, the step of adding a thickening agent, flavouring, sweetener, preservative and/or nutraceutical may be carried out during step a).

The step b) of mixing the mixture may comprise mixing the mixture under high shear.

In such embodiments, mixing of the mixture may be performed in a high shear The process may further comprise one or more pasteurization steps to reduce microbial growth in the liquid concentrate product.

The one or more pasteurization steps may be carried out after step h). The pasteurisation step may involve a heat treatment.

The heat treatment may be conducted at a temperature of from 60 °C to 120 °C at a holding time of 10 seconds to 1 hour, 10 seconds to 30 minutes, 10 seconds to 15 minutes, 10 seconds to 5 minutes, or 10 seconds to 1 minute. The heat treatment may be conducted at a temperature of from 60 °C to 95 °C for a holding time of from 10 seconds to 1 hour, 10 seconds to 30 minutes, 10 seconds to 15 minutes, 10 seconds to mixer.

minutes, or 10 seconds to 1 minute. The heat treatment may he conducted at a temperature of from 75 to 85 °C for a holding time of from 10 seconds to 1 hour, 10 seconds to 30 minutes, 10 seconds to 15 minutes, 10 seconds to 5 minutes, 10 seconds to 1 minute.

In a third aspect of the invention, there is provided a method of preparing a beverage comprising steps of: a) providing a liquid concentrate according to a first aspect of the invention; and b) diluting the liquid concentrate with an aqueous liquid.

Preferably, the aqueous liquid is water.

In a fourth aspect of the present invention, there is provided a container comprising a liquid concentrate according to a first aspect of the present invention.

Beverage containers are well known in the art and any design suitable for holding a liquid ingredient may be employed. For example, the liquid concentrate product may be packaged in a pouch, bag, sachet, carton, capsule, bottle or squeeze bottle.

Preferably, the container is configured to be squeezed to egress the liquid concentrate from the container. In such an embodiment, the container is preferably a squeeze bottle, sachet or glass bottle.

Preferably, the product is aseptically packaged.

In such an embodiment, the product may be aseptically packaged in a pouch, bag, sachet, carton, capsule, bottle or squeeze bottle.

In a fifth aspect of the present invention, there is provided a method of preparing a container according to the fourth aspect of the invention comprising steps of: a) providing a liquid concentrate according to the first aspect of the invention; and h) adding the liquid concentrate to a container according to the fourth aspect of the invention.

The further aspects of the present invention may incorporate any of the features of the other aspects of the invention described herein as desired or as appropriate.

Detailed Description of the Invention

in order that the invention may he more clearly understood one or more embodiments thereof will now he described, by way of example only.

Example 1

A liquid concentrate was prepared according to the first aspect of the present invention. The recipe of the liquid concentrate is shown in table 1 below:

Table I

Water 29 coffee 25 Soluble dietary fibre 46 The liquid concentrate was produced as follows. Water was added to a mixing tank and heated to 65 °C. soluble dietary fibre was then added to the water and the mixture was mixed under high shear for 30 minutes. Instant coffee was then added to the mixture and the final mixture was then pasteurised at a temperature of 65 °C for a period of 30 minutes. The resulting liquid concentrate was then filled into squeeze bottles.

The liquid concentrate comprised at least 70% solids content and less than 20 Kcal per lOg serving. The concentrate was able to provide an amount of dietary fibre whilst having low sugar.

The liquid concentrate demonstrated improved primary shelf life of 12 months in ambient conditions, a secondary shelf life of 1 month in ambient conditions and secondary shelf life of 2 months in chilled conditions, together with reduced sugar and calories.

Example 2

A liquid concentrate was prepared according to the first aspect of the present invention. The recipe of the liquid concentrate is shown in table 2 below:

Table 2

Water 29 coffee 25 Soluble dietary fibre 43 Nutraceut eal 3 The liquid concentrate was produced as follows. Water was added to a mixing tank and heated to 65 °C. soluble dietary fibre, instant coffee and a nutraceutical was then added to the water and the mixture was mixed under high shear for 30 minutes. The final mixture was then pasteurised at a temperature of 65 °C for a period of 30 minutes. The resulting liquid concentrate was then filled into squeeze bottles.

The liquid concentrate comprised at least 70% solids content and less than 20 Kcal per lOg serving. The concentrate was able to provide an amount of dietary fibre and nutraceutical, whilst having low sugar.

The one or more embodiments are described above by way of example only. Many variations are possible.

Claims

CLAIMSA liquid concentrate for forming a beverage, the liquid concentrate comprising a coffee material and/or a coffee substitute material, at least one soluble dietary fibre, and an aqueous liquid, wherein the total solids content of the concentrate is at least 70 wt.%.
2. A liquid concentrate according to claim 1, wherein the soluble dietary fibre is selected from the group consisting of inulin, fnictooligosaccharide (FOS), gum Arabic, le v an, polydextrose, kestose, nystose, raffi nose, g alacto-oligosaccharides, galactotriose, manno-oligosaaccharides, mannotriose, mannotetraose, soy bean oligosaccharides, arabinogalactans, xylo-oligosaccharides, xylotriose, xylotetraosc, arabinoxylan-oligosaccharides, arabinotriose, arabinotetraose, milk oligosaccharides, 2'-fucosyl lactose, lacton-neotetraose, glucan (i.e., glucose containing) oligosaccharides, cellooligosaccharides (or cellodextrins), resistant dextrins (e.g., soluble corn fibre, corn fibre syrup, soluble wheat fibre, soluble tapioca fibre, soluble pea fibre), nigero-oligosaccharides, nigerotriose, nigerotetraose, kojitriose, kojitetraose, dextrans, beta glucans, lichenan, isolichenan, and combinations thereof.
3. A liquid concentrate according to any preceding claim wherein the soluble dietary fibre is selected from the group consisting of soluble corn fibre, corn fibre syrup, inulin, soluble wheat fibre, fructooligosaccharide, gum Arabic and combinations thereof.
4. A liquid concentrate according to any preceding claim, wherein the soluble dietary fibre is present in an amount of from 35 -60 wt.%, 40 -50 wt.%, most preferably 43 -47 wt.% by weight of the liquid concentrate.
5. A liquid concentrate according to any preceding claim, wherein the coffee material is selected from the group consisting of a coffee extract, instant coffee, microground roast and ground coffee, and combinations thereof.
6. A liquid concentrate according to any preceding claim, wherein the coffee substitute material is derived from an ingredient selected from the group consisting of a cereal, legume, root, fruit, nut, seed, mushroom and combinations thereof.
7. A liquid concentrate according to any preceding claim, wherein the coffee material and/or coffee substitute material is present in an amount of no more than 40 wt.%, 30 wt.%, or preferably 25wt.%.
8. A liquid concentrate according to any preceding claim, wherein the coffee material and/or coffee substitute material is present in an amount of from 10 35 wt.%, 20 -30 wt.%, 23 -27 wt.%, or most preferably 24 -26 wt.% by weight of the liquid concentrate.
9. A liquid concentrate according to any preceding claim, wherein the concentrate further comprises a sugar.
10. A liquid concentrate according to claim 9, wherein the sugar is present in an amount of no more than 10 wt.%, 9 wt.%, 8 wt.%, 7 wt.%, 6 wt.%, or most preferably no more than 6 wt.%.
11. A liquid concentrate according to any preceding claim, wherein the liquid concentrate has a total solids content of from 70-76 wt.%, 70 -75 wt.%, 70 72 wt.% or most preferably 71 -72 wt.%.
12. A liquid concentrate according to any preceding claim, wherein the pH of the liquid concentrate is from 4.0 -6.0.
13. A liquid concentrate according to any preceding claim, wherein the liquid concentrate has a water activity of no more than 0.910, 0.905, 0.900, 0.895, or most preferably no more than 0.890.
14. A liquid concentrate according to any preceding claim, wherein the liquid concentrate further comprises an additional ingredient selected from the group consisting of a thickening agent, flavouring, sweetener, preservative, nutraceutical and combinations thereof.
15. A method of preparing a liquid concentrate for forming a beverage according to claims 1-14 comprising the steps of: I8 a) providing at least one soluble dietary fibre, aqueous liquid and coffee material to form a mixture; and b) mixing the mixture formed in step a) at a temperature of at least 50 °C..
16. A method of preparing a beverage comprising steps of: a) providing a liquid concentrate according to any one of claims 1-14; and b) diluting the liquid concentrate with an aqueous liquid.
17. A method according to claim 16, wherein the aqueous liquid is water.
18. A container comprising the liquid concentrate of any one of claims 1-14.
19. A method of preparing a container according to claim 18 comprising steps of: a) providing a liquid concentrate according to any one of claims 1-14; and b) adding the liquid concentrate to a container according to claim 18.