Reduced-calorie freezable beverage

Abstract

It has now been found that reduced-calorie, freezable beverages can be made using a small amount of alcohol and a reduced amount of sorbitol or other soluble solids. Surprisingly, one embodiment of the invention is a reduced-calorie, freezable beverage that can be adequately slushed using a standard soft-serve ice cream machine. Freezable coffee beverages and fruit beverages that are reduced-calorie, sugar-free, and low-fat are preferred embodiments of the invention.

1 . A water-based creamer comprising: 
 about 0.1 to about 10% by weight emulsifier;    about 0.001 to about 2% by weight stabilizer;    about 1 to about 15% by weight sweetener; and    about 0.01 to about 12% by weight fat.    
   
   
       2 . The water-based creamer of  claim 1 , wherein the amount of emulsifier is about 2.5 to about 5% by weight.  
   
   
       3 . The water-based creamer of  claim 1 , wherein the amount of stabilizer is about 0.02 to about 1% by weight.  
   
   
       4 . The water-based creamer of  claim 1 , wherein the amount of sweetener is about 3 to about 8% by weight.  
   
   
       5 . The water-based creamer of  claim 1 , wherein the amount of fat is about 0.1 to about 3% by weight.  
   
   
       6 . The water-based creamer of  claim 1 , wherein the fat is palm kernel oil.  
   
   
       7 . A water-based creamer comprising: 
 about 2.5 to about 5% by weight emulsifier;    about 0.02 to about 1% by weight stabilizer;    about 3 to about 8% by weight sweetener; and    about 0.1 to about 3% by weight fat.    
   
   
       8 . The water-based creamer of  claim 7 , wherein the fat is palm kernel oil.  
   
   
       9 . The water-based creamer of  claim 7 , wherein the emulsifier comprises sodium caseinate.  
   
   
       10 . The water-based creamer of  claim 7 , wherein the sweetener comprises sorbitol.  
   
   
       11 . The water-based creamer of  claim 7 , comprising: 
 about 4% by weight emulsifier;    about 0.1% by weight stabilizer;    about 3% by weight sweetener; and    about 2% by weight fat.    
   
   
       12 . The water-based creamer of  claim 11 , wherein the fat is palm kernel oil.  
   
   
       13 . The water-based creamer of  claim 11 , wherein the emulsifier comprises sodium caseinate.  
   
   
       14 . The water-based creamer of  claim 11 , wherein the sweetener comprises sorbitol.  
   
   
       15 . A process of making a water-based creamer comprising mixing water, sweetener, emulsifier, stabilizer, fat, and optionally flavoring, wherein the water-based creamer comprises about 0.1 to about 10% by weight emulsifier, about 0.001 to about 2% by weight stabilizer, about 1 to about 15% by weight sweetener, and about 0.01 to about 12% by weight fat.  
   
   
       16 . The process of  claim 15 , comprising: 
 preparing a premix comprising emulsifier and stabilizer;    mixing water and optionally flavoring at 150-160° F. to form a first mix;    maintaining the temperature of said first mix at above 140° F.;    mixing fat with said first mix at a temperature above 140° F. to form a second mix;    mixing the premix and optionally the sweetener with the second mix to form a third mix;    mixing the third mix at high shear at 140-155° F. until lumps are gone to form a fourth mix;    mixing the fourth mix at 140-165° F. for up to 2 hours.    
   
   
       17 . The process of  claim 16 , wherein the sweetener is mixed to the second mix together with the premix.  
   
   
       18 . The process of  claim 16 , wherein an antifoam is added to the first mix after the fat.  
   
   
       19 . The process of  claim 16 , wherein the fat comprises palm kernel oil.  
   
   
       20 . The process of  claim 16 , wherein the emulsifier comprises sodium caseinate.  
   
   
       21 . The process of  claim 16 , wherein the sweetener comprises sorbitol.