Low fat coffee whitener and method for making low fat coffee whitener

Claim 1

A non-stabilized, fluid, dairy coffee whitener composition which exhibits the organoleptic properties of conventional dairy creamers comprising, as major ingredients, a butterfat-containing milk product in sufficient amount to provide a butterfat content in said coffee whitener composition not exceeding 1.0% by weight and nonfat dry milk, and including an emulsifier in an amount sufficient to disperse milk protein contributed to said composition by said milk product and said nonfat dry milk into finely divided protein micelles, said coffee whitener composition having a total solids content of 18-25% by weight, a protein content of 8-12% by weight, and total fat, saturated fat, cholesterol and calorie contents substantially below the corresponding contents of conventional half and half dairy creamers.

Claim 16

A method for making a non-stabilized, substantially fat and cholesterol free, low calorie, fluid, dairy coffee whitener composition which exhibits the organoleptic properties of conventional dairy creamers comprising the steps of: (a) admixing sufficient of a butterfat-containing milk product to provide a butterfat content in said coffee whitener composition not exceeding 1% by weight, an amount of nonfat dry milk effective to improve appearance, taste and mouth feel, and an emulsifier in an amount sufficient to disperse the milk protein into finely divided protein micelles, the amounts of milk product, nonfat dry milk and emulsifier being selected to prepare a whitener composition having a total solids content of 18-25% by weight and a protein content of 8-10% by weight; (b) homogenizing said mixture at pressures in the range 1200-3000 psig (84.36-210.9 kg/cm 2 ); (c) pasteurizing said homogenized mixture at temperatures in the range of 280°-285° F. (137.8°-140.6° C.) for not more than about 2 seconds; (d) cooling said pasteurized and homogenized mixture to a temperature not exceeding 50° F. (10° C.); and (e) packaging said cooled mixture.

Claim 17

A method for making a non-stabilized, substantially fat and cholesterol free, low calorie, fluid, dairy coffee whitener composition which exhibits the organoleptic properties of conventional dairy creamers comprising the steps of: (a) admixing sufficient of a butterfat-containing milk product to provide a butterfat content in said coffee whitener composition not exceeding 1% by weight, an amount of nonfat dry milk effective to improve appearance, taste and mouth feel, and an emulsifier in an amount sufficient to disperse the milk protein into finely divided protein micelles, the amounts of milk product, nonfat dry milk and emulsifier being selected to prepare a whitener composition having a total solids content of 18-25% by weight and a protein content of 8-10% by weight; (b) homogenizing said mixture at pressures in the range 1200-3000 psig (84.36-210.9 kg/cm 2 ); (c) pasteurizing said homogenized mixture at temperatures in the range of 280°-285° F. (137.8°-140.6° C.) for not more than about 2 seconds; (d) cooling said pasteurized and homogenized mixture to a temperature not exceeding 50° F. (10° C.); and (e) packaging said cooled mixture.

Claim 20

A method, as claimed in claims 16 or 17, including the step of admixing with said low fat milk, nonfat dry milk and emulsifier a sufficient amount of a whitening agent for enhancing the whitening effect of the composition.