Coffee cream

The feathering of cream when mixed with hot coffee was first reported upon by Burgwald in 1923. He found acidity of the cream and homogenization to be the most important factors causing this defect.

Coffee as a beverage is usually consumed ‘black’ or ‘white’ depending on the taste of the consumer. A variety of milk and non-dairy products in both liquid and powder forms may serve to fulfil a coffee whitening function. Cream is a concentrated emulsion of milk lipid globules in skimmed milk, and it is separated from milk either by gravity or centrifugal force.

Different types of creams are primarily classified according to their fat content (g/100 g) as double cream (45–50%), cream or full cream (30–40%), single or half cream (15–25%), coffee cream (15–18%), and light coffee cream (less than 10%).

Method of mixing cream and coffee—
(a) Adding cream to coffee without sugar.
(b) Adding cream to coffee and sugar.
(c) Adding coffee to cream without sugar.
(d) Adding coffee to cream and sugar.

Coffee cream is a shelf-stable product with a fat content of more than 10%. It is homogenized and UHT-processed, filled aseptically, or sterilized in the container. It is a popular product that is mainly used for whitening coffee, as well as for imparting a pleasant flavor to coffee.

It is also used in the preparation of food and drinks, and for direct consumption. Coffee cream has a minimum shelf-life of 4 months at room temperature, and it normally contains 10–12 g fat/100 g, and, less often, 15–20 g fat/100 g. Its shelf life is similar to the shelf life of UHT milk.

The fat emulsion in cream is frequently destabilized to the extent that some of the fat will rise to the surface when the cream is used in coffee. This fat which separates appears on the surface of the coffee in the form of glistening oil droplets or globules which are easily discernible to the coffee drinker. This phenomenon, when it occurs in coffee, is usually referred as "oiling off."

In order to satisfy the requirements of coffee stability coffee cream must firstly possess instant solubility properties i.e. satisfy the dispersibility, wettability and solubility criteria normally required when fat-containing powders are added to water. The second requirement is that the creamer, on dissolving in coffee, should not coagulate or give rise to a sludge-like precipitate or sediment.
Coffee cream

Application acesulfame K in low calorie beverages

Acesulfame k can be used as a sweetening agent on a wide range of products for instance in low calorie products, diabetic foods, sugarless products, oral hygiene preparations, pharmaceuticals, and animal feeds. Low-caloric and calories-reduced beverages are a highly important field of applications for acesulfame K.

Acesulfame is suitable for low calories and diet beverages because of its good stability in aqueous solution even at low pH typical of diet soft drinks.

As with all intense sweeteners, sweetness potency of acesulfame K relative to sucrose decreases with increasing concentration and varies with the medium in which the sweetener is being tested and the method used for quantifying sweetness.

The taste profile of acesulfame K is generally considered to be superior to saccharin.

It has a rapid onset time but the sweetness quality is marred by a bitter astringent aftertaste that is particularly noticeable at higher concentrations.

The taste quality of blends with acesulfame K with other sweetness is superior to single sweeteners even at the fairly high sweetens level of these beverages.

When acesulfame K is blended with other sweeteners for beverage use, it may be reasonable to deviate from blend rations which provide the highest synergistic sweetness enhancement.

Especially in blends of acesulfame K and aspartame variation of blend rations allows modifications of the time-intensity profile of sweetness and adaptation to flavour profiles.

High levels of synergisms (30% and above) occur with aspartame and to a lesser extent with cyclamate, glucose, fructose and sucrose.

Acesulfame K containing beverages can be pasteurized under normal pasteurization conditions without loss of sweetness.

Pasteurization for longer periods at lower temperature is possible, as is short-term pasteurization for a few seconds at high temperature.
Application acesulfame K in low calorie beverages

Soluble Essences in Beverages

Soluble Essences in Beverages
It is generally accepted that only wholly natural products shall be classed as “essences” and that all other forms shall be called either “flavors” or “flavorings,” even where these contain a considerable proportion of natural ingredients.

The formulation of these products follows that employed in the creation and development of a flavoring for any other type of product except that the flavoring as offered to the beverage manufacturer must have an acceptable solubility when used at the recommended rate in the bottling syrup. Any solvent used must, of course, comply with government regulations.

In view of their popularity, citrus oils form the basis of many soluble essences. Their preparation consists of removing the insoluble terpenes either by distillation or by dissolving the oxygenated flavoring components in diluted ethanol. In practice, the concentrated and terpeneless citrus oils are used as constituents which offer many advantages, but lack some of the top notes which characterize the straight citrus oil. An alternative process, which gives a better profile, consists of mixing the natural oil with ethanol and then diluting it with water to the desired strength. After thorough mixing and settling, the coarse emulsion breaks and separates; the terpenes form a supernatant layer and the flavoring constituents remain dissolved in the lower alcoholic layer. It is this phase which can be separated and used as the basis for the soluble essence.
Soluble Essences in Beverages

Flavoring Emulsions in Juice

Flavoring Emulsions in Juice
Juice based drinks and many nonjuice beverages are required to have a cloudy appearance. This may be produced either by particulate matter from the juice or by the scattering of light on the interfaces of minute oil globules suspended in the drink. If the globules are too small, light will pass straight through and a thin cloud will result.

The formulation and production of flavoring emulsions is theoretically simple; the aim is to break the oils down onto tiny globules with the aid of an emulsifying agent so that will remain in stable suspension and produce a uniform cloud. In practice, there several are problems to be overcome. If an emulsion of essential oil is added to water, is well shaken and allowed to stand, the product will eventually display either a sludge, if the original disperse phase is heavy than water, or “ringing” of it is lighter. The same considerations apply in the dilution of a bottling syrup containing a flavoring emulsion except that the gravity of the finished drink is slightly higher due to the dissolved sugars. Ideally, the emulsified oils should have the same specific gravity as that of the finished bottled beverage.

Good, stable, intense clouds in many products are associated with juice content and in general, the minimal juice content required by regulation is barely sufficient to impart either an adequate flavor or an attractive stable cloud. To overcome these deficiencies, it is usual to employ fruit based compounds containing an adequate level of natural juice to satisfy the standards together with emulsified natural citrus to satisfy the standard together with emulsified natural citrus oil using various stabilizing agents to give an adequate flavor impact.
Flavoring Emulsions in Juice