GB2635668A - Liquid concentrate - Google Patents

Abstract

A liquid concentrate for forming a beverage, the concentrate comprising soluble dietary fibre(s), an aqueous liquid, sugar(s), vegetable fat(s), and thickening agent(s), wherein the liquid concentrate is at least 70wt.% solids (high solids). Preferably, the liquid concentrate comprises coffee, 20-30 wt.% soluble dietary fibre(s) and/or no more than 25wt.% sugar(s). Preferably, the thickening agent comprises gum Arabic (arabinogalactan protein) and nOSA-modified starch. Preferably, the liquid concentrate does not comprise dairy protein and/or a dairy fat. Preferably, the vegetable fat is derived from coconut and/or sunflower seeds. Preferably, the liquid concentrate is pH 4-6 and has a water activity of 0.89. Also claimed is a method of preparing a liquid concentrate comprising the steps of providing the ingredients and homogenising the mixture. Further claimed is a method of preparing a beverage comprising diluting the liquid concentrate with water.

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 at least one soluble dietary fibre, an aqueous liquid, at least one sugar, at least one vegetable fat, and at least one thickening agent, wherein the total solids content of the liquid concentrate is at least 70wt.% by weight of the liquid.

Background to the Invention

It is known to provide products comprising instant 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 are 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 instant coffee and a creamer, or coffee, a creamer and sugar. They also typically comprise one or more dairy proteins to stabilise the creamer portion.

However, a dairy free option is desirable to many consumers.

Additionally, powdered beverage products are typically high in sugar and/or fat.

Again, it is desirable for consumers that sugar, fat and calories are reduced.

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 at least one soluble dietary fibre, an aqueous liquid, at least one sugar, at least one vegetable fat, and at least one thickening agent, wherein the total solids content of the liquid concentrate is at least 70wt.% by weight of the liquid concentrate.

Surprisingly, the inventors found that the provision of a liquid concentrate having a solids content of at least 70wt.% 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 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 20 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.%, -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 -73.8 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.

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, raffi nose, alacto-oligosaccharides, galactotriose, m an no-ol igosaaccharides, mannotriosc, mannotctraose, soy bean oligosaccharides, arabinogalactans, xylo-oligosaccharides, xylotriose, xylotetraose, arabinoxylan-oligosaccharides, arabinotriose, arabinotetraose, milk oligosaccharides, 2'-fucosyl lactose, lacto-nneotetraose, 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, nigerotetraose, kojitriose, kojitetraose, dextrans, beta alucans, lichenan, isolichenan, and combinations thereof.

Surprisingly, the inventors found that the inclusion of soluble dietary fibre in the liquid concentrate for forming a beverage 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.

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 soluble corn fibre and fructooligosaccharide increased the solids content of the liquid concentrate without. significantly modifying the viscosity of the liquid concentrate. Moreover, the combination also minimises the amount of sugar in the liquid concentrate whilst still providing sweetness and desirable mouthfeel.

The soluble dietary fibre may he present in an amount of at least 5 wt.%, 10 wt.%, 15 wt.%, 16 wt.%, 17 wt.%, 18 wt.%, 19 wt.%, 20 wt.%, 21 wt.%, 22 wt.%, 23 wt.%, 24 wt.%, or at least 25 wt.% by weight of the liquid concentrate.

The soluble dietary fibre may he present in an amount of no more than 50 wt.%, 49 wt.%, 48 wt.%, 47 wt.%, 46 wt.%, 45 wt.%, 44 wt.%, 43 wt.%, 42 wt.%, 41 wt.%, 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.%o, or no more than 25 wt.% by weight of the liquid concentrate.

The soluble dietary fibre may be present in an amount of from 10 -40 wt.%, 10 -39 wt.%, 10 -38 wt.%, 10 -37 wt.%, 10 -36 wt.%, 10 -35 wt.%, 10 -34 wt.%, 10 - 33 wt.%, 10 -32 wt.%, 10 -31 wt.%, 10 -30 wt.%, 10 -40 wt.%, 20 -40 wt.%, 20 -39 wt%, 20 -38 wt.%, 20 -37 wt%, 20 -36 wt.%, 20 -35 wt.%, 20 -34 wt.%, 20 -33 wt.%, 20 -32 wt.%, 20 -31 wt.%, 20 -30 wt.%, 11 -39 wt.%, 12 -38 wt.%, 13 -37 wt.%, 14 -36 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.%, by weight of the liquid concentrate.

Preferably, the soluble dietary fibre may be present in an amount of from 10-40wt.%, 10-30 wt.%, 20-40wt.%, most preferably 20 -30 wt.% by weight of the liquid concentrate.

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.%, 24 wt.%, 23 wt.%, 22 wt.%, 21 wt.%, or 20 wt.% sugars 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.

Beneficially, the addition of a thickening agent increases viscosity and improves the stability of the liquid concentrate.

The galactomannan may be selected from the group consisting of guar gum, locust bean gum (LBG), tara gum, and combinations thereof.

The ingredient comprising at least one arabinogalactan protein may be selected from the group consisting of gum Arabic, gum hu-aya, gum tragacanth, and combinations thereof.

Preferably, the thickening agent is an ingredient comprising at least one arabinogalactan protein, more preferably, the thickening agent is gum Arabic.

Surprisingly, the inventors found that the presence of an arabinogalactan protein helps better emulsify the at least one vegetable fat.

The modified starch may be a nOSA-modified starch.

Preferably, the thickening agent comprises an ingredient comprising at least one arabinogalactan protein and at least one modified starch, preferably wherein the thickening agent comprises gum Arabic and nOSA-modified starch.

The inventors found that the combination of aum Arabic and nOSA-modified starch stabilised the fat component as effectively as dairy proteins whilst not being significantly affected by low pH. Beneficially, this allows the pH of the liquid concentrate to he lowered without compromising the stability of the fat component.

The thickening agent may be present in an amount of at least 1 wt.%, 1.2 wt.%, 1.4 wt.%, 1.6 wt.%, 1.8 wt.%, 2 wt.%, 2.2 wt.%, 2.4 wt.%, 2.6 wt.%, 2.8 wt.%, 3 wt.%, 3.2 wt.%, 3.4 wt.%, 3.6 wt.%, 3.8 wt.% or 4 wt.% by weight of the liquid concentrate.

The thickening agent may be present in an amount of no more than 8 wt.%, 7.8 wt.%, 7.6 wt.%, 7.4 wt.%, 7.2 wt.%, 7 wt.%, 6.8 wt.%, 6.6 wt.%, 6.4 wt.%, 6.2 wt.%, 6 wt.%, 5.8 wt.%, 5.6 wt.%, 5.4 wt.%, 5.2 wt.%, 5 wt.%, 4.8 wt.%, 4.6 wt.%, or 4.5 wt.% by weight of the liquid concentrate.

The thickening agent may be present in an amount of from 1 -7 wt.%, 1.1 -6.9 wt.%, 1.2 -6.8 wt.%, 1.3 -6.7 wt.%, 1.4 -6.6 wt.%, 1.5 -6.5 wt.%, 1.6 -6.4 wt.%, 1.7 -6.3 wt.%, 1.8 -6.2 wt.%, 1.9 -6.1 wt.%, 2 -6 wt.%, 2.1 -5.9 wt.%, 2.2 -5.8 wt.%, 2.3 -5.7 wt.%, 2.4 -5.6 wt.%, 2.5 -5.5 wt.%, 2.6 -5.4 wt.%, 2.7 -5.3 wt.%, 2.8 -5.2 wt.%, 2.9 -5.1 wt.%, 3 -5 wt.%, 3.1 -4.9 wt.%, 3.2 -4.8 wt.%, 3.3 -4.7 wt.%, 3.4 -4.6 wt.%, 3.5 -4.5 wt.%, 3.6 -4.4 wt.%, 3.7 -4.3 wt.%, 3.8 -4.2 wt.%, 3.5 -4.5 wt.%, 3.5 -4.4 wt.%, 3.5 -4.3 wt.%, 3.5 -4.2 wl.%, 3.5 -4.1 wt.%, 3.6 -4.5 wt.%, 3.6 -4.4 wt.%, 3.6 -4.3 wt.%, 3.6 -4.2 wt.%, 3.6 -4.1 wt.%, 3.7 -4.5 wt.%, 3.7 -4.4 wt.%, 3.7 -4.3 wt.%, 3.7 -4.2 wt.%, 3.7 -4.1 wt.%, 3.8 -4.5 wt.%, 3.8 -4.4 wt.%, 3.8 -4.3 wt.%, 3.8 -4.2 wt.%, 3.8 -4.1 wt.%, 3.9 -4.5 wl.%, 3.9 -4.4 wt.%, 3.9 -4.3 wt.%, 3.9 -4.2 wt.%, or from 3.9 -4.1 wt.% by weight of the liquid concentrate.

Preferably the thickening agent may be present in an amount of 3 -5 wt.%, more preferably 3.5 -4.5 wt.%, most preferably 3.8 -4.2 wt.% by weight of the liquid concentrate.

The vegetable fat may be derived from an ingredient selected from the group consisting of coconut, cocoa bean, palm fruit, sunflower seeds, soybean seeds, palm kernel, cotton seeds, canola seeds, olives, safflower seeds, and combinations thereof Preferably, the vegetable fat is derived from a coconut and sunflower seeds.

The vegetable fat may be a vegetable oil and/or a vegetable butter. The vegetable oil may he a partially or wholly hydrogenated oil. The vegetable oil may he a refined oil.

The vegetable oil may he selected from the group consisting of coconut oil, palm seed oil, sunflower seed oil, soybean oil, palm kernel oil, cotton seed oil, canola seed oil, olive oil, safflower oil, rape seed oil and combinations thereof.

The vegetable butter may be selected from the group consisting of soybean butter, coconut butter, palm butter, canola butter, sunflower butter, and other butters, and a combination thereof Preferably, the vegetable fat is sunflower oil and/or coconut butter.

The vegetable fat may be present in an amount of at least 3 wt.%, 4 wt.%, 5 wt.%, 6 wt.%, 7 wt.%, 8 wt.%, 9 wt.%, 10 wt.%, 11 wt.%, 12 wt.%, 13 wt.%, 14 wt.%, 15 wt.%, or at least 16 wt.% by weight of the liquid concentrate.

The vegetable fat may he present in an amount of no more than 35wt.%, 30 wt.%, 25 wt.%, 24 wt.%, 23 wt.%, 22 wt.%, 21 wt.%, 20 wt.%, 19 wt.%, or no more than 18 wt.% by weight of the liquid concentrate.

The vegetable fat may he present in an amount of from 3 -33 wt.%, 4 -32 wt.%, 5-31 wt.%, 6 -30 wt.%, 7 -29 wt.%, 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.%, 17-19 wt.%, 13 -23 wt%, 13 -22 wt.%, 13 -21 wt.%, 13 -20 wt.%, 13 -19 wt.%, 14 -23 wt.%, 14 -22 wt.%, 14 -21 wt.%, 14 -20 wt.%, 14 -19 wt.%, 15 -23 wt.%, 15 -22 wt.%, 15 -21 wt.%, 15 -20 wt.%, 15 -19 wt.%, 16 -23 wt.%, 16 -22 wt..%, 16 -21 wt.%, 16 -20 wt.%, 16 -19 wt.%, 17 -23 wt.%, 17 -22 wt.%, 17 -21 wt.%, or from 17 -20 wt.% by weight of the liquid concentrate. The aqueous liquid may be water.

The aqueous liquid may be present in an amount of at least 10 wt.%, 11 wt.%, 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 wt.%, 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 be 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.

In one embodiment of the invention, the liquid concentrate comprises a 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 be 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.

The coffee material may be present in an amount of at least 0.5 wt.%, 1 wt.%, 1.5 wt.%, 2 wt.%, 2.5 wt.%, 3 wt.%, 3.5 wt.%, 4 wt.%, 4.5 wt.%, or at least 5 wt.% by weight of the liquid concentrate.

The coffee material may be present in an amount of no more than 10 wt.%, 9.5 wt.%, 9 wt.%, 8.5 wt.%, 8 wt.%, 7.5 wt.%, 7 wt.%, 6.5 wt.%, 6 wt.%, or no more than 5.5 wt.% by weight of the liquid concentrate.

The coffee material may be present in an amount of from 0.5 -10 wt.%, 1 -9.5 wt.%, 1.5 -9 wt.%, 2 -8.5 wt.%, 2.5 -8 wt.%, 3 -7.5 wt.%, 3.5 -7 wt.%, 4 -6.5 wt.%, 4.5 -6 wt.%, or from 5 -5.5 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.

Surprisingly, the inventors observed that the combination of ingredients in the liquid concentrate were able to stabilise the fat component of the liquid concentrate at low pH. 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.

In one embodiment of the invention, the liquid concentrate does not comprise dairy protein.

By the term "dairy protein" it is meant herein a protein derived from a dairy product, such as milk Dairy proteins include, for example, casein and whey.

In such an embodiment, the non-dairy creamer does not comprise dairy protein.

Beneficially, the inventors observed that if the liquid concentrate did not comprise dairy protein, the liquid concentrate may have increased stability at low pH. Moreover, as the liquid concentrate does not contain dairy protein, the concentrate has a reduced allergen risk and does not require the necessary additives needed to protect dairy proteins, such as phosphates and citrates are not needed. This may be more desirable for consumers.

In some embodiments, the liquid concentrate does not comprise dairy fat.

By the term "dairy fat" it is meant herein a fat derived from a dairy product, such as milk.

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 1 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 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, 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 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 bark, culver's root, cyani, cornflower, damiana, dandelion, devils claw, dong quai, echinacea, elecampane, ephedra, 1I eucalyptus, evening primrose, eyehright, 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, squawvine, stillingia, strawberry, taheebo, uva ursi, valerian, violet, watercress, white oak bark, white pine bark, wild cherry, wild lettuce, wild yam, willow, wintergreen, witch hazel, wood hetony, 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.%, 0.05 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 wl.%, 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 be 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 -2.3 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.%, 0.1 -0.7 wt.%, 0.1 -0.6 wt.%, 0.1 -0.5 wt.%, 0.1 -0.4 wl.%, 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 be an artificial sweetener selected from the group consisting of Splenda®, Acesulfame K®, 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 ascorbates, mixed tocopherols, niacin (vitamin B3), orotic acid, PABA (para-aminobenzoic acid), pantothenates, pantothenic acid (vitamin B5), pyridoxine hydrochloride (vitamin B6), riboflavin (vitamin B2), synthetic vitamins, thiamine (vitamin B1), tocotrienols, 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, 0.3, 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 sorbate, 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.

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 at least one soluble dietary fibre, aqueous liquid, at least one sugar, at least one vegetable fat, and at least one thickening agent to form a mixture; and b) homogenising the mixture.

Step a) may comprise mixing the at least one soluble dietary fibre, aqueous liquid, at least one sugar, at least one vegetable fat, and at least one thickening agent 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 "C, preferably 60 "C.

Step a) may comprise adding the at least one soluble dietary fibre, aqueous liquid, at least one sugar, at least one vegetable fat, and at least one thickening agent sequentially.

In such an embodiment, step a) may comprise a first step of adding at least one soluble dietary fibre and at least one thickening agent to an aqueous liquid to form a first mixture and a second step of adding a vegetable fat to the first mixture.

The method may further comprise the step of adding an additional ingredient selected from the group consisting of a coffee material, flavouring sweetener, preservative, nutraccutical, and combinations thereof. The coffee material, flavouring, sweetener, preservative, and nutraccutical may he as described in the first aspect of the invention.

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

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

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

The step of homogenising the mixture may comprise a two-stage high pressure process.

The two-stage high pressure process may comprise a first stage of homogenising the mixture at from 100 -300 Bar, 110 -300, 120 -300, 130 -300, 140 -300, 150 300, 160 -300, 170 -300, 180 -300, 190 -300, 200 -300, 210 -300, 220 -300, 230 -300, 240 -300, 250 -300, preferably about 270 Bar, and a second stage of homogenising the mixture at a pressure of from 5 -110 Bar, 5 -105, 5 -100, 5 -95, 10 -90, 15 -85, 20 -80, 25 -75, 30 -70, 35 -65, 40 -60, or from 45 -55 bar, preferably about 50 Bar.

The process may further comprise one or more pasteurization steps to reduce microbial growth in the liquid coffee extract 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 minutes, or 10 seconds to 1 minute. The heat treatment may be conducted at a temperature of from 75 to 85 DC 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 any one of claims 1-19; 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 he 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 b) adding the liquid concentrate to a container according to the fourth aspect of the invention.

Detailed Description of the Invention

In order that the invention may be more clearly understood one or more 20 embodiments thereof will now be 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 1

Water 28 nOSA-modified starch 5 Soluble dietary fibre 20 Sugar 20 Flavouring 2

Vegetable oil 25

The liquid concentrate was produced as follows. Water was added to a mixing tank and heated to 60 °C. nOSA-modified starch, and soluble dietary fibre were then added to the water and the mixture was mixed under high shear for 10 minutes.

Vegetable oil was then added to the mixing tank and the resulting mixture was mixed under high shear for 20 minutes. Sugar and flavouring were then added and the mixture was mixed for a further 10 minutes. The mixture was then passed to a homogenizer and maintained at 65 °C. It was homogenised at 200/50 bar in 2 stages. The final homogenised 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 comprised less than 80 Kcal per 20g serving. The pH of the liquid concentrate was 6 and the water activity was 0.89.

The liquid concentrate demonstrated an 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, fat and calories.

Example 2

A liquid concentrate comprising coffee 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 27 coffee 1 nOSA-modified starch 5 Soluble dietary fibre 20 Sugar 20 Flavouring 2

Vegetable oil 25

The liquid concentrate was produced as follows. Water was added to a mixing tank and heated to 65 °C. nOSA-modified starch and soluble dietary fibre were then added to the water and the mixture was mixed under high shear for 10 minutes.

Vegetable oil was then added to the mixing tank and the resulting mixture was mixed under high shear for 20 minutes. Sugar and flavouring were then added and the mixture was mixed for a further 10 minutes. The mixture was then passed to a homogenizer and maintained at 65 °C. It was homogenised at 200/50 bar in 2 stages. Instant coffee was then added to the homogenised mixture and the final homogenised 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 80 Kcal per 20g serving. The pH of the liquid concentrate was 5.5 and the water activity was 0.89.

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, fat and calories.

Example 3

A liquid concentrate comprising coffee was prepared according to the first aspect of the present invention. The recipe of the liquid concentrate is shown in table 3 below:

Table 3

Water 27 coffee 1 nOSA-modified starch 5 Soluble dietary fibre 20 Sugar 20 Flavouring 2

Vegetable oil 25

The liquid concentrate was produced as follows. Water was added to a mixing tank and heated to 65 °C. nOSA-modified starch, instant coffee and soluble dietary fibre were then added to the water and the mixture was mixed under high shear for 10 minutes. Vegetable oil was then added to the mixing tank and the resulting mixture was mixed under high shear for 20 minutes. Sugar, and flavouring were then added and the mixture was mixed for a further 10 minutes. The mixture was then passed to a homogenizer and maintained at 60 °C. It was homogenised at 200/50 bar in 2 stages. The final homogenised 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% solid content and less than 80 Kcal per 20g serving. The pH of the liquid concentrate was 5.5 and the water activity was 0.89.

The liquid concentrate demonstrated 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, fat and calories.

Example 4

A liquid concentrate was prepared according to the first aspect of the present invention. The recipe of the liquid concentrate is shown in table 4 below:

Table 4

Water -remaining balance nOSA-modified starch 1-5 Gum Arabic 0.1-3 Soluble dietary fibre 30 -50 Sugar 15-25 Flavouring 0.1-1.0

Vegetable Fat 10-25

The liquid concentrate was produced as follows. Water was added to a mixing tank and heated to 65 °C. nOSA-modified starch and soluble dietary fibre were then added to the water and the mixture was mixed under high shear for 10 minutes. Vegetable oil was then added to the mixing tank and the resulting mixture was mixed under high shear for 20 minutes. Sugar and flavouring were then added and the mixture was mixed for a further 10 minutes. The mixture was then passed to a homogenizer and maintained at 65 °C. It was homogenised at 200/50 bar in 2 stages. The final homogenised 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, a pH of 6 and a water activity of 0.89.

The liquid concentrate produced within the ranges of table 4 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, fat and calories.

Example 5

A liquid concentrate comprising coffee was prepared according to the first aspect of the present invention. The recipe of the liquid concentrate is shown in table 5 below:

Table 5

Water -remaining balance Instant coffee 3-7 nOSA-modified starch 1-5 Gum Arabic 0.1-3 Soluble Fibre 30 -50 Sugar 15-25 Natural flavour 0.1-1.0 Vegetable Fat 10 -25 The liquid concentrate was produced as follows. Water was added to a mixing tank and heated to 65 'C. nOSA-modified starch and soluble dietary fibre were then added to the water and the mixture was mixed under high shear for 10 minutes. Vegetable oil was then added to the mixing tank and the resulting mixture was mixed under high shear for 20 minutes. Sugar and flavouring were then added and the mixture was mixed for a further 10 minutes. The mixture was then passed to a homogenizer and maintained at 65 °C. It was homogenised at 200/50 bar in 2 stages. Instant coffee was then added to the homogenised mixture and the final homogenised 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, a pH of 5.5 and a water activity of 0.89.

The liquid concentrate produced within the ranges of table 5 demonstrated improved primary shelf life of 12 months in ambient conditions, a secondary shelf life S of 1 month in ambient conditions and secondary shelf life of 2 months in chilled conditions, together with reduced sugar, fat and calories.

The one or more embodiments are described above by way of example only. Many variations are possible without departing from the scope of protection afforded by the appended claims.

Claims (22)

1. CLAIMS1. A liquid concentrate for forming a beverage, the liquid concentrate comprising at least one soluble dietary fibre, an aqueous liquid, at least one sugar, at least. one vegetable fat, and at least one thickening agent, wherein the total solids content of the liquid concentrate is at least 70wt.% by weight of the liquid.
2. 2. A liquid concentrate according to claim 1, wherein the liquid concentrate comprises a coffee material, preferably wherein the coffee material is selected from the group consisting of a coffee extract, instant coffee, microground roast and ground coffee, and combinations thereof.
3. 3. A liquid concentrate according to any preceding claim, wherein the soluble dietary fibre is selected from the group consisting of inulin, fructooligosaccharide (FOS), gum Arabic, levan, polydextrosc, kestose, nystose, raftinose, galacto-oligosaccharides, galactotriose, mannooligosaaccharides, mannotriose, mannotetraose, soy bean oligosaccharides, arabinogalactans, xylo-oligosaccharides, xylotriose, xylotetraose, arabinoxylan-oligosaccharides, arabinotriose, arabinotetraose, milk oligosaccharides, 2'-fucosyl lactose, lacto-n-neotetraose, glucan (i.e., glucose containing) oligosaccharidcs, cello-ol igosaccharidcs (or cellodextrins), resistant dextrins (e.g., soluble corn fibre, corn fibre syrup, soluble wheat fibre, soluble tapioca fibre, soluble pea fibre), nigero-oligosaccharidcs, nigcrotriosc, nigerotetraose, kojitriose, kojitetraose, dextrans, beta glucans, lichenan, isolichenan, and combinations thereof.
4. 4. A liquid concentrate according to any preceding claim, wherein the soluble dietary fibre is present in an amount of at least 15wt.% by weight of the liquid concentrate, preferably in an amount of from, 10 -40wt.%, 20 -40 wt.% by weight of the liquid concentrate, most preferably 20-30 wt.% by weight of the liquid concentrate.
5. 5. A liquid concentrate according to any preceding claim, wherein the sugar is 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.
6. 6. A liquid concentrate according to any preceding claim, wherein the liquid concentrate comprises no more than 25wt.% sugars by weight of the liquid.
7. 7. A liquid concentrate according to any preceding claim, wherein the thickening agent is selected from the group consisting of starch, modified starch, carboxymethyl cellulose, xanthan, a galactomannan, an ingredient comprising at least one arabinogalactan protein, and combinations thereof
8. 8. A liquid concentrate according to claim 7, wherein the thickening agent is an ingredient comprising at least one arabinogalactan protein.
9. 9. A liquid concentrate according to claim 8, wherein the ingredient comprising at least one arabinogalactan protein is gum Arabic.
10. 10. A liquid concentrate according to claim 7, wherein the modified starch is a nOSA-modified starch.
11. 11. A liquid concentrate according to any one of claims 8-10, wherein the thickening agent comprises at least one ingredient comprising at least one arabinogalactan protein and at least one modified starch, preferably wherein the thickening agent comprises gum Arabic and nOSA-modified starch.
12. 12. A liquid concentrate according to any preceding claim, wherein the liquid concentrate does not comprise dairy protein.
13. 13. A liquid concentrate according to any preceding claim, wherein the vegetable fat is derived from an ingredient selected from the group consisting of coconut, cocoa bean, palm fruit, sunflower seeds, soybean seeds, palm kernel, cotton seeds, canola seeds, olives, safflower seeds, and combinations thereof
14. 14. A liquid concentrate according to any claim 13, wherein the vegetable fat is derived from a coconut and/or sunflower seeds.
15. 15. A liquid concentrate according to any preceding claim, wherein the liquid concentrate does not comprise a dairy fat.
16. 16. A liquid concentrate according to any preceding claim, wherein the liquid concentrate further comprises an additional ingredient selected from the group consisting of a flavouring, sweetener, organic acids, nutraccutical, colouring agent, and combination thereof.
17. 17. A liquid concentrate according to any preceding claim, wherein the pH of the liquid concentrate is no more than 6, preferably between 4-6.
18. 18. A method of preparing a liquid concentrate for forming a beverage according to any one of claims 1-17 comprising steps of: a) providing at least one soluble dietary fibre, aqueous liquid, at least one sugar, at least one vegetable fat, and at least one thickening agent to form a mixture; and b) homogenising the mixture.
19. 19. A method of preparing a beverage comprising steps of: a) providing a liquid concentrate according to any one of claims 1-17; and b) diluting the liquid concentrate with an aqueous liquid.
20. 20. A method according to claim 19, wherein the aqueous liquid is water.
21. 21. A container comprising the liquid concentrate of any one of claims 1-17.
22. 22. A method of preparing a container according to claim 21 comprising steps of: a) providing a liquid concentrate according to any one of claims 1-17; and b) adding the liquid concentrate to a container according to claim 21.