FIELD OF INVENTION
[001] The present disclosure broadly relates to a ready-to-mix composition, and in particular discloses a ready-to-mix coffee composition having desired sensorial features.
BACKGROUND OF INVENTION
[002] Coffee is one of the widely packaged beverage that is in demand all over the globe. The fact that preparation of an ideal cup of coffee with desirable characteristic of texture, froth and creaminess depends on the skill-set of an individual, there is a demand of a pre-mix sort of preparation that can be prepared by simple reconstitution using milk or water.
[003] Conventionally, there are various types of coffee available in market. The commercially available coffee contains different amounts of caffeine. The amount of caffeine in a cup of coffee can also vary considerably depending on whether it is brewed, instant, espresso, or decaffeinated. Various forms of coffee products are available in the market that are convenient to be used by the users. The different types of coffee products are available in the form of instant mix coffee powder, instant pure coffee powder, and liquid coffee. [004] The coffee pre-mix (instant mix) which are generally available comprises coffee powder along with high quantity of sugars. In case the pre-mix is in form of a paste, along with the coffee powder and sugars it will be associated with a certain quantity of a solvent. One major area of concern as to the quality of such pre-mix is to maintain a good texture, and consistency of the pre-mix. Since the pre-mix has high quantity of sugars, the problem of recrystallization is observed in such compositions. The recrystallization of sugars is associated with a serious loss in quality of the respective pre-mix. In case of milk powders, the recrystallization of amorphous lactose has been associated with non-enzymatic browning of the powder. Due to the recrystallization problems, there is a loss in texture of the pre-mix and when the pre-mix is reconstituted with water or any solvent, the end product obtained is also not desirable in terms of sensorial features.

[005] JPS55131349A discloses a coffee paste and its preparation. It further discloses a method of preparing the high-quality coffee paste which maintains the taste and flavor of coffee when mixed or added to foods. The coffee paste is prepared by pasting a finely pulverized mixture comprising fine powder of roasted coffee beans and vegetable fats and oils.
[006] CN104770708A discloses a natural coffee sauce. The coffee sauce is composed of coffee powder, cocoa butter and flavouring agents. The flavouring agents are at least two of the coffee powder, skim milk powder, nut sauce, syrup, spices and distilled liquor. The invention further provides a making method of the coffee sauce. The natural coffee is rich in nutrition, natural, healthy, rich in flavor, and fine and smooth in taste.
[007] Owing to the paramount commercial interests surrounding coffee, active research is going on in this field for achieving better market products which can provide better sensorial and satisfaction to the customers. [008] Accordingly, due to the problem of recrystallization being prevalent in pre-mix compositions comprising high quantity of sugars, there is a need for working on a ready to drink coffee product which can overcome the problem of recrystallization and may be utilized to provide a high-quality beverage that is uniformly soluble.
SUMMARY OF THE INVENTION
[009] In an aspect of the present disclosure, there is provided a ready-to-mix composition comprising: a) coffee; b) at least one first component selected from a group consisting of monosaccharide, monosaccharide derivative, oligosaccharide, oligosaccharide derivative, polysaccharide, polysaccharide derivative, and combinations thereof; c) at least one second component selected from a group consisting of disaccharide, disaccharide derivative, and combinations thereof; and d) at least one fluent, wherein the at least one first component to the at least one second component weight ratio is in a range of 1:5 to 1:0.3.

[0010] These and other features, aspects, and advantages of the present subject matter will be better understood with reference to the following description and appended claims. This summary is provided to introduce a selection of concepts in a simplified form. This summary is not intended to identify key features or essential features of the claimed subject matter, nor is it intended to be used to limit the scope of the claimed subject matter.
DETAILED DESCRIPTION OF THE INVENTION
[0011] Those skilled in the art will be aware that the present disclosure is subject
to variations and modifications other than those specifically described. It is to
be understood that the present disclosure includes all such variations and
modifications. The disclosure also includes all such steps, features,
compositions, and compounds referred to or indicated in this specification,
individually or collectively, and any and all combinations of any or more of such
steps or features.
Definitions
[0012] For convenience, before further description of the present disclosure,
certain terms employed in the specification, and examples are delineated here.
These definitions should be read in the light of the remainder of the disclosure
and understood as by a person of skill in the art. The terms used herein have the
meanings recognized and known to those of skill in the art, however, for
convenience and completeness, particular terms and their meanings are set forth
below.
[0013] The articles "a", "an" and "the" are used to refer to one or to more than
one (i.e., to at least one) of the grammatical object of the article.
[0014] The terms "comprise" and "comprising" are used in the inclusive, open
sense, meaning that additional elements may be included. It is not intended to
be construed as "consists of only".
[0015] Throughout this specification, unless the context requires otherwise the
word "comprise", and variations such as "comprises" and "comprising", will be
understood to imply the inclusion of a stated element or step or group of element

or steps but not the exclusion of any other element or step or group of element or steps.
[0016] The term "including" is used to mean "including but not limited to". "Including" and "including but not limited to" are used interchangeably. [0017] Ratios, concentrations, amounts, and other numerical data may be presented herein in a range format. It is to be understood that such range format is used merely for convenience and brevity and should be interpreted flexibly to include not only the numerical values explicitly recited as the limits of the range, but also to include all the individual numerical values or sub-ranges encompassed within that range as if each numerical value and sub-range is explicitly recited.
[0018] As used herein, the term "ready-to-mix" composition refers to a composition which can be readily reconstituted with a preferred solvent to obtain a beverage or a drink.
[0019] The term "coffee" as used in the present disclosure may be selected from coffee powder like, reduced density soluble coffee powder, roasted coffee bean powder (spray dried coffee, agglomerated coffee, freeze dried coffee), roasted & ground coffee, coffee decoction, liquid coffee, coffee extract, concentrated coffee extract. As per the present disclosure, coffee refers to the value-added product which is commercially available.
[0020] Monosaccharides are the simplest type of sugars. They are made only up of one molecule. This molecule is made up of a chain of carbon atoms. Each carbon atom is connected to oxygen and hydrogen atoms in a certain way. Examples of monosaccharides are glucose, fructose, galactose, and ribose. In general, monosaccharides are soluble in water, have a low molecular weight and have a sweet taste. Monosaccharides, like all the carbohydrates, have the general molecular formula (CH20) n, where n can be 3, 5 or 6. They can be classified according to the number of carbon atoms in a molecule: n = 3, trioses, e.g. glyceraldehyde. n = 5, pentoses, e.g. ribose and deoxyribose ('pent' indicates 5). n = 6, hexoses, e.g. fructose, glucose and galactose ('hex' indicates 6).

Monosaccharide derivative refers to any form of derivative derived from the monosaccharide. For example, derivative include alcohol, esters, and the like. [0021] Oligosaccharides are saccharide polymers with 3-10 units of monosaccharides. For example, derivative include alcohol, esters, and the like. [0022] Polysaccharides are saccharide polymers with more than 10 repeating units of the monosaccharides. For example, derivative include alcohol, esters, and the like.
[0023] Recrystallization is defined as the process in a solute which was dissolved in the solution gets precipitated in form of crystals in the solution. [0024] As discussed in the background of the present disclosure, different instant coffee preparations are available for preparing different kinds of coffee products. However, these instant coffee preparations require constant mixing of sugars and coffee, which is both time consuming and tedious. Further, there is unequal balance of sugar and coffee in the coffee paste prepared by using such commercially available instant coffee preparation, due to which sugar in coffee may not be completely dissolved. Consequently, it leads to the recrystallization of sugars that deteriorates the texture, aroma and flavour of the coffee prepared by using commercially available instant coffee preparation. [0025] To overcome the problems of the cited prior art, the present disclosure discloses a ready-to-mix coffee composition wherein the recrystallization of sugars is minimized. The recrystallization of sugars is minimized by maintaining a specific ratio of disaccharide and its derivatives to other saccharides such as monosaccharide, oligosaccharide and polysaccharide and their derivatives and combinations thereof. Further the texture, aroma and flavour of the coffee prepared by using the composition as disclosed in the present disclosure remains intact.
[0026] In view of the benefits, the present disclosure relates to a ready-to-mix composition. Particularly, the present disclosure pertains to minimized recrystallisation of sugars achieved through the use of ready-to-mix composition as mentioned herein.

[0027] Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this disclosure belongs. Although any methods and materials similar or equivalent to those described herein can be used in the practice or testing of the disclosure, the preferred methods, and materials are now described. All publications mentioned herein are incorporated herein by reference. [0028] The present disclosure is not to be limited in scope by the specific embodiments described herein, which are intended for the purposes of exemplification only. Functionally-equivalent products, compositions, and methods are clearly within the scope of the disclosure, as described herein. [0029] In an embodiment of the present disclosure, there is provided a ready-to-mix composition comprising: a) coffee; b) at least one first component selected from a group consisting of monosaccharide, monosaccharide derivative, oligosaccharide, oligosaccharide derivative, polysaccharide, polysaccharide derivative, and combinations thereof; c) at least one second component selected from a group consisting of disaccharide, disaccharide derivative, and combinations thereof; and d) at least one fluent, wherein the at least one first component to the at least one second component weight ratio is in a range of 1:5 to 1:0.3.
[0030] In an embodiment of the present disclosure, there is provided a ready-to-mix composition comprising: a) coffee; b) at least one first component selected from a group consisting of monosaccharide, monosaccharide derivative, oligosaccharide, oligosaccharide derivative, polysaccharide, polysaccharide derivative, and combinations thereof; c) at least one second component selected from a group consisting of disaccharide, disaccharide derivative, and combinations thereof; and d) at least one fluent, wherein the at least one first component to the at least one second component weight ratio is in a range of 1:5 to 1:0.3. In another embodiment of the present disclosure, the at least one first component to the at least one second component weight ratio is in a range of 1:4 to 1:0.5. In vet another embodiment of the oresent disclosure, the at least one

first component to the at least one second component weight ratio is in a range of 1:3 to 1:0.5.
[0031] In an embodiment of the present disclosure, there is provided a ready-to-mix composition comprising: a) coffee; b) at least one first component 5 selected from a group consisting of monosaccharide, monosaccharide derivative, oligosaccharide, oligosaccharide derivative, polysaccharide, polysaccharide derivative, and combinations thereof; c) at least one second component selected from a group consisting of disaccharide, disaccharide derivative, and combinations thereof; and d) at least one fluent, wherein the at
10 least one first component to the at least one second component weight ratio is in a range of 1:3 to 1:0.3. In another embodiment of the present disclosure, the at least one first component to the at least one second component weight ratio is in a range of 1:2 to 1:0.3. In yet another embodiment of the present disclosure, the at least one first component to the at least one second component weight ratio is
15 in a range of 1:2 to 1:0.7.
[0032] In an embodiment of the present disclosure, there is provided a ready-to-mix composition comprising: a) coffee; b) at least one first component selected from a group consisting of monosaccharide, monosaccharide derivative, oligosaccharide, oligosaccharide derivative, polysaccharide, polysaccharide
20 derivative, and combinations thereof; c) at least one second component selected from a group consisting of disaccharide, disaccharide derivative, and combinations thereof; and d) at least one fluent, wherein the at least one first component to the at least one second component weight ratio is in a range of 1:5 to 1:0.3, and wherein the coffee has a weight percentage in a range of 0.1-20%
25 with respect to the ready-to-mix composition. In another embodiment of the present disclosure, the coffee has a weight percentage in a range of 5-20% with respect to the ready-to-mix composition. In yet another embodiment of the present disclosure, the coffee has a weight percentage in a range of 10-20% with respect to the ready-to-mix composition.
30 [0033] In an embodiment of the present disclosure, there is provided a ready-to-mix composition comprising: a) coffee; b) at least one first component selected
8

from a group consisting of monosaccharide, monosaccharide derivative, oligosaccharide, oligosaccharide derivative, polysaccharide, polysaccharide derivative, and combinations thereof; c) at least one second component selected from a group consisting of disaccharide, disaccharide derivative, and combinations thereof; and d) at least one fluent, wherein the at least one first component to the at least one second component weight ratio is in a range of 1:5 to 1:0.3, and wherein the at least one first component selected from a group consisting of monosaccharide, monosaccharide derivative, oligosaccharide, oligosaccharide derivative, polysaccharide, polysaccharide derivative, and combinations thereof has a weight percentage in a range of 10-55% with respect to the ready-to-mix composition. In another embodiment of the present disclosure, the at least one first component selected from a group consisting of monosaccharide, monosaccharide derivative, oligosaccharide, oligosaccharide derivative, polysaccharide, polysaccharide derivative, and combinations thereof has a weight percentage in a range of 20-55% with respect to the ready-to-mix composition. In yet another embodiment of the present disclosure, the at least one first component selected from a group consisting of monosaccharide, monosaccharide derivative, oligosaccharide, oligosaccharide derivative, polysaccharide, polysaccharide derivative, and combinations thereof has a weight percentage in a range of 13-45% with respect to the ready-to-mix composition
[0034] In an embodiment of the present disclosure, there is provided a ready-to-mix composition comprising: a) coffee; b) at least one first component selected from a group consisting of monosaccharide, monosaccharide derivative, oligosaccharide, oligosaccharide derivative, polysaccharide, polysaccharide derivative, and combinations thereof; c) at least one second component selected from a group consisting of disaccharide, disaccharide derivative, and combinations thereof; and d) at least one fluent, wherein the at least one first component to the at least one second component weight ratio is in a range of 1:5 to 1:0.3, and wherein the coffee has a weight percentage in a range of 0.1-20% with respect to the ready-to-mix composition, and wherein the at least one first

component selected from a group consisting of monosaccharide, monosaccharide derivative, oligosaccharide, oligosaccharide derivative, polysaccharide, polysaccharide derivative, and combinations thereof has a weight percentage in a range of 10-55% with respect to the ready-to-mix composition.
[0035] In an embodiment of the present disclosure, there is provided a ready-to-
mix composition comprising: a) coffee; b) at least one first component selected
from a group consisting of monosaccharide, monosaccharide derivative,
oligosaccharide, oligosaccharide derivative, polysaccharide, polysaccharide
derivative, and combinations thereof; c) at least one second component selected
from a group consisting of disaccharide, disaccharide derivative, and
combinations thereof; and d) at least one fluent, wherein the at least one first
component to the at least one second component weight ratio is in a range of 1:5
to 1:0.3, and wherein the monosaccharide is selected from a group consisting of
glucose, fructose, galactose, xylose, rhamnose, arabinose, dextrose, mannose,
and combinations thereof, and the monosaccharide derivative is selected from a
group consisting of sorbitol, mannitol, and combinations thereof, the
oligosaccharide is selected from a group consisting of isomalt,
galactoligosaccharide, fructoligosaccharide, glucooligosaccharide,
xyl oligosaccharide, rhamnooligosaccharide, arabinoligosaccharide and mannoligosaccharide, and combinations thereof, and the polysaccharide is selected from a group consisting of maltodextrin, dextrin, gums and their derivatives,and combinations thereof and wherein the coffee has a weight percentage in a range of 0.1-20% with respect to the ready-to-mix composition. In another embodiment of the present disclosure, the polysaccharides include, but are not limited to, natural or derivatized polysaccharides that are soluble (for example dextrin, maltdextrin), dispersible or swellable in an aqueous liquid (for example starches), gums (for example galactomannan gums such as guar gum), and combinations thereof. In yet another embodiment of the present disclosure, the polysaccharide comprises starch. Starch consists of two types of molecules, amylose which normally comprises 20-30% of the starch and amylopectin

which normally comprises 70-80% of the starch. Both consist of polymers of a-D-glucose units. In amylose the glucose monomers are linked (1—>4), a from renewable glucose sources such as potatoes, corn, maize, tapioca, cereal grains, or combinations thereof. In an alternate embodiment of the present disclosure, the polysaccharide comprises a galactomannan gum. Galactomannans are polysaccharides consisting of a mannose backbone with galactose side groups. Specifically, a (l-4)-linked beta-D-mannopyranose backbone with branchpoints from their 6-positions linked to alpha-D-galactose, i.e. 1-6-linked alpha-D-galactopyranose. Examples of galatctomann gums include without limitation guar gum, locust bean gum, gum ghatti, gum karaya, tamarind gum, tragacanth gum, or combinations thereof.
[0036] In an embodiment of the present disclosure, there is provided a ready-to-
mix composition comprising: a) coffee; b) at least one first component selected
from a group consisting of monosaccharide, monosaccharide derivative,
oligosaccharide, oligosaccharide derivative, polysaccharide, polysaccharide
derivative, and combinations thereof; c) at least one second component selected
from a group consisting of disaccharide, disaccharide derivative, and
combinations thereof; and d) at least one fluent, wherein the at least one
component to the at least one second component weight ratio is in a range of 1:5
to 1:0.3, and wherein the monosaccharide is selected from a group consisting of
glucose, fructose, galactose, xylose, rhamnose, arabinose, dextrose, mannose,
and combinations thereof, and the monosaccharide derivative is selected from a
group consisting of sorbitol, mannitol, and combinations thereof, the
oligosaccharide is selected from a group consisting of isomalt,
galactoligosaccharide, fructoligosaccharide, glucooligosaccharide,
xyl oligosaccharide, rhamnooligosaccharide, arabinoligosaccharide and mannoligosaccharide, and combinations thereof, and the polysaccharide is selected from a group consisting of maltodextrin, dextrin, gums and their derivatives, cellulose, and their derivatives, and combinations thereof, and

wherein the coffee has a weight percentage in a range of 0.1 -20% with respect to the ready-to-mix composition.
[0037] In an embodiment of the present disclosure, there is provided a ready-to-
mix composition comprising: a) coffee; b) at least one first component selected
from a group consisting of monosaccharide, monosaccharide derivative,
oligosaccharide, oligosaccharide derivative, polysaccharide, polysaccharide
derivative, and combinations thereof; c) at least one second component selected
from a group consisting of disaccharide, disaccharide derivative, and
combinations thereof; and d) at least one fluent, wherein the at least one first
component to the at least one disaccharide weight ratio is in a range of 1:5 to
1:0.3, and wherein the monosaccharide is selected from a group consisting of
glucose, fructose, galactose, xylose, rhamnose, arabinose, dextrose, mannose,
and combinations thereof, and the monosaccharide derivative is selected from a
group consisting of sorbitol, mannitol, and combinations thereof, the
oligosaccharide is selected from a group consisting of isomalt,
galactoligosaccharide, fructoligosaccharide, glucooligosaccharide,
xyl oligosaccharide, rhamnooligosaccharide, arabinoligosaccharide and mannoligosaccharide, and combinations thereof, and the polysaccharide is selected from a group consisting of maltodextrin, dextrin, gums and their derivatives, cellulose, and their derivatives, and combinations thereof, and wherein the at least one component selected from a group consisting of monosaccharide, oligosaccharide, polysaccharide, and combinations thereof has a weight percentage in a range of 10-55% with respect to the ready-to-mix composition.
[0038] In an embodiment of the present disclosure, there is provided a ready-to-mix composition comprising: a) coffee; b) at least one first component selected from a group consisting of monosaccharide, monosaccharide derivative, oligosaccharide, oligosaccharide derivative, polysaccharide, polysaccharide derivative, and combinations thereof; c) at least one second component selected from a group consisting of disaccharide, disaccharide derivative, and combinations thereof; and d) at least one fluent, wherein the at least one first

component to the at least one second component weight ratio is in a range of 1:5 to 1:0.3, and wherein the at least one disaccharide has a weight percentage in a range of 15-55% with respect to the composition, and the at least one disaccharide is selected from a group consisting of sucrose, lactose, maltose, trehalose, and combinations thereof, and the disaccharide derivative is selected from a group consisting of lactitol, maltitol, and combinations thereof. [0039] In an embodiment of the present disclosure, there is provided a ready-to-mix composition comprising: a) coffee; b) at least one first component selected from a group consisting of monosaccharide, monosaccharide derivative, oligosaccharide, oligosaccharide derivative, polysaccharide, polysaccharide derivative, and combinations thereof; c) at least one second component selected from a group consisting of disaccharide, disaccharide derivative, and combinations thereof; and d) at least one fluent, wherein the at least one first component to the at least one second component weight ratio is in a range of 1:5 to 1:0.3, and wherein the at least one second component has a weight percentage in a range of 13-55% with respect to the composition. In another embodiment of the present disclosure, the at least one second component has a weight percentage in a range of 20-53% with respect to the composition. In yet another embodiment of the present disclosure, the at least one second component has a weight percentage in a range of 25-53% with respect to the composition. [0040] In an embodiment of the present disclosure, there is provided a ready-to-mix composition comprising: a) coffee; b) at least one first component selected from a group consisting of monosaccharide, monosaccharide derivative, oligosaccharide, oligosaccharide derivative, polysaccharide, polysaccharide derivative, and combinations thereof; c) at least one second component selected from a group consisting of disaccharide, disaccharide derivative, and combinations thereof; and d) at least one fluent, wherein the at least one first component to the at least one second component weight ratio is in a range of 1:5 to 1:0.3, and wherein the monosaccharide is selected from a group consisting of glucose, fructose, galactose, xylose, rhamnose, arabinose, dextrose, mannose, and combinations thereof, and the monosaccharide derivative is selected from a

group consisting of sorbitol, mannitol, and combinations thereof,, the
oligosaccharide is selected from a group consisting of isomalt,
galactoligosaccharide, fructoligosaccharide, glucooligosaccharide,
xyloligosaccharide, rhamnose, arabinoligosaccharide and mannoligosaccharide, and combinations thereof, and the polysaccharide is selected from a group consisting of maltodextrin, dextrin, gums and their derivatives, cellulose and their derivatives, and combinations thereof, and wherein the at least one disaccharide has a weight percentage in a range of 15-55% with respect to the composition, and the at least one disaccharide is selected from a group consisting of sucrose, lactose, maltose, trehalose, and combinations thereof, and the disaccharide derivative is selected from a group consisting of lactitol, maltitol, and combinations thereof.
[0041] In an embodiment of the present disclosure, there is provided a ready-to-mix composition comprising: a) coffee; b) at least one first component selected from a group consisting of monosaccharide, monosaccharide derivative, oligosaccharide, oligosaccharide derivative, polysaccharide, polysaccharide derivative, and combinations thereof; c) at least one second component selected from a group consisting of disaccharide, disaccharide derivative, and combinations thereof; and d) at least one fluent, wherein the at least one first component to the at least one second component weight ratio is in a range of 1:5 to 1:0.3, and wherein the at least one fluent has a weight percentage in a range of 15 to 30% with respect to the composition.
[0042] In an embodiment of the present disclosure, there is provided a ready-to-mix composition comprising: a) coffee; b) at least one first component selected from a group consisting of monosaccharide, monosaccharide derivative, oligosaccharide, oligosaccharide derivative, polysaccharide, polysaccharide derivative, and combinations thereof; c) at least one second component selected from a group consisting of disaccharide, disaccharide derivative, and combinations thereof; and d) at least one fluent, wherein the at least one first component to the at least one second component weight ratio is in a range of 1:5 to 1:0.3, wherein the at least one fluent is selected from a group consisting of

water, milk, dissolved milk solids, dissolved non-dairy milk solids, and combinations thereof.
[0043] In an embodiment of the present disclosure, there is provided a process for preparing the composition comprising: a) coffee; b) at least one first component selected from a group consisting of monosaccharide, monosaccharide derivative, oligosaccharide, oligosaccharide derivative, polysaccharide, polysaccharide derivative, and combinations thereof; c) at least one second component selected from a group consisting of disaccharide, disaccharide derivative, and combinations thereof; and d) at least one fluent, wherein the at least one first component to the at least one second component weight ratio is in a range of 1:5 to 1:0.3, said process comprising: i) obtaining coffee; ii) obtaining at least one first component; iii) obtaining at least one second component; iv) obtaining at least one fluent; v) containing the coffee powder, the at least one first component, the at least one second component, the at least one fluent, to obtain the composition.
[0044] In an embodiment of the present disclosure, there is provided a process for preparing the composition comprising: a) coffee; b) at least one first component selected from a group consisting of monosaccharide monosaccharide derivative, oligosaccharide, oligosaccharide derivative, polysaccharide, polysaccharide derivative, and combinations thereof; c) at least one second component selected from a group consisting of disaccharide, disaccharide derivative, and combinations thereof; and d) at least one fluent, wherein the at least one first component to the at least one second component weight ratio is in a range of 1:5 to 1:0.3, said process comprising: i) obtaining coffee; ii) obtaining at least one first component selected from a group consisting of monosaccharide, monosaccharide derivative, oligosaccharide, oligosaccharide derivative, polysaccharide, polysaccharide derivative, and combinations thereof; iii) obtaining at least one second component; iv) obtaining at least one fluent; v) containing the coffee powder, the at least one first component, the at least one disaccharide, the at least one fluent, to obtain the composition, and wherein the monosaccharide is selected from a group

consisting of glucose, fructose, galactose, xylose, rhamnose, arabinose, dextrose, mannose, and combinations thereof, and the monosaccharide derivative is selected from a group consisting of sorbitol, mannitol, and combinations thereof,, the oligosaccharide is selected from a group consisting of isomalt, galactoligosaccharide, fructoligosaccharide, glucooligosaccharide, xyloligosaccharide, rhamnose, arabinoligosaccharide and mannoligosaccharide, and combinations thereof, and the polysaccharide is selected from a group consisting of maltodextrin, dextrin, gums and their derivatives, cellulose and their derivatives, and combinations thereof, and the at least component has a weight percentage in a range of 10-55% with respect to the ready-to-mix composition.
[0045] Although the subject matter has been described in considerable detail with reference to certain examples and implementations thereof, other implementations are possible.
EXAMPLES
[0046] The disclosure will now be illustrated with working examples, which is intended to illustrate the working of disclosure and not intended to take restrictively to imply any limitations on the scope of the present disclosure. Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood to one of ordinary skill in the art to which this disclosure belongs. Although methods and materials similar or equivalent to those described herein can be used in the practice of the disclosed methods and compositions, the exemplary methods, devices and materials are described herein. It is to be understood that this disclosure is not limited to particular methods, and experimental conditions described, as such methods and conditions may apply.
[0047] The working and non-working examples as depicted in the forthcoming sections highlight the criticality of the working percentages of different ingredients in achieving a composition of the present disclosure. It is further specified that the presence of different ingredients present in the specified

weight percentage ranges is critical so as to achieve the equal balance of the coffee taste and bitterness and furthermore minimizing the recrystallisation of sugars.
EXAMPLE 1 [0048] The Examples depicted in the section illustrates the consumer panel data obtained by assessing the coffee drink prepared from the ready-to-mix composition (Working and Non-Working Examples) and also by assessing the ready-to-drink mix. The ready-to-drink mix was assessed on the basis of the recrystallization aspect as such i.e. before preparing the coffee drink from the ready-to-drink composition. While, the coffee drink obtained was assessed on the basis of froth, texture and other characteristics.
[0049] Method for preparing coffee drink from the ready-to-mix composition depicted in the Working and Non-Working Examples: [0050] 5-10 grams of the ready-to-mix composition of the different examples were taken, and to it was added 100-150 ml milk was added. Further, the obtained coffee drink was stirred well to allow complete mixing of milk and the aerated composition. No other step was performed to create frothing of the coffee drink. The temperature of the milk added was in a range of 75-85°C. Single toned milk (3%-8.5% of SNF) was used for the present purpose. However, it can be contemplated that any type of milk can be used to obtain the coffee drink with similar features.
Table: 1

[0051] Table 1 depicts the weight percentages (wt%) of the ingredients used for preparing the composition to provide ready-to-mix composition as disclosed in the present disclosure.
[0052] It can be contemplated that the monosaccharides, disaccharides, and oligosaccharides to be added for preparing the ready-to-mix composition can be in a liquid form or in a solid form. The components were added in the respective weight percentages provided in the respective tables and mixed to attain a ready-to-mix composition. The liquid form can be in a pre-mix syrup. [0053] In case of Working Example 1: respective components mentioned in the weight percentages, for example the weight percentage of coffee, water, glucose and sucrose are 15, 21, 25 and 39 respectively. The weight percentages (wt%) of the ingredients in the working example 1, are falling within the range of the

weight percentages as disclosed in the scope of the present disclosure. It was observed that the working example 1 displays soft consistency in the coffee paste (ready-to-mix composition). Further, no granular texture was obtained, thus minimized recrystallization can be appreciated. In addition, stable froth/ foam was observed once the coffee drink was prepared from the ready-to-drink composition. Therefore, the composition which was prepared by combining the ingredients in the working example 1 provided coffee drink with balanced sweetness and texture.
[0054] In case of non-working (NW) example 1, the ingredients used for preparing the composition to provide ready-to-mix composition failed to further provide a textured and soft coffee drink. The weight percentages (wt%) of coffee and water were 20 and 32 respectively, are falling within the range of the weight percentages as disclosed in the scope of the present disclosure. However, it was observed that due to the absence of glucose (a monosaccharide) and the weight percentage (wt%) of sucrose (i.e. 48) falling beyond the range as disclosed in the scope of the present disclosure, NW-1 failed to deliver desired ready-to-mix, as granules were observed in the mix within 24 hours.
[0055] In case of non-working (NW) example 2, the ingredients used for preparing the composition to provide ready-to-mix composition failed to deliver a soft and textured coffee drink. The weight percentages (wt%) of coffee, glucose and sucrose are 25, 25 and 05 respectively, which are not falling within the range of the weight percentages as disclosed in the scope of the present disclosure. Therefore, in case of NW 2, granules were observed in the ready-to-mix within 24 hours and the color of the coffee drink obtained from the mix changed to dark in color and further no froth was formed in the coffee drink. [0056] In case of non-working (NW) example 3, the ingredients used for preparing the composition to provide ready-to-mix failed to deliver a creamy and frothy coffee. The weight ratio of the first component (monosaccharide -glucose) to the second component (disaccharide - sucrose) is 1:7.55 which is beyond the range as disclosed in the the present disclosure. Therefore, it was

observed that too thick ready-to-mix was formed because of which the coffee drink could not be obtained.
[0057] Therefore, it can be appreciated that if any one of the ingredient fails to fall within the working range of the weight percentage, then the ingredients used for preparing the composition fails to provide desired ready-to-mix and also coffee drink with desired texture and sweetness.
[0058] Thus, the working example 1 provided a ready-to-mix coffee composition for preparing a coffee drink with desired texture and taste. [0059] Overall, the combination of coffee, water, glucose and sucrose in the disclosed weight percentage ranges is essential to prepare a ready-to-mix composition with minimized recrystallisation for having a creamy and frothy coffee with desired texture and sweetness. Also, deviating from the disclosed weight ranges does not exhibit the desired result.

[0060] Table 2 depicts the weight percentages (wt%) of the saccharides and other ingredients used for preparing the composition to provide ready-to-mix composition as disclosed in the present disclosure.
[0061] In case of Working Example 2: respective components mentioned in the weight percentages, for example the weight percentage of coffee, water, glucose, maltodextrin and sucrose are 20, 15, 15, 10 and 40 respectively. The weight percentages (wt%) of the ingredients in the working example 2, are falling

within the range of the weight percentages as disclosed in the scope of the present disclosure. It was observed that the working example 2 is displaying soft consistency in the ready-to-drink mix. Further, no granular texture was obtained (minimized recrystallisation). In addition, the level of sweetness was balanced in the coffee drink prepared from the mix. Therefore, the composition which was prepared by combining the ingredients in the working example 2 provided coffee drink with balanced sweetness and texture.
[0062] In case of Working Example 3: respective components mentioned in the weight percentages, for example the weight percentage of coffee, water, glucose, maltodextrin, maltose and sucrose are 10, 15, 15, 10 and 40 respectively. The weight percentages (wt%) of the ingredients in the working example 3, are falling within the range of the weight percentages as disclosed in the scope of the present disclosure. It was observed that the working example 3 is displaying soft consistency in the ready-to-drink mix. Further, no granular texture was obtained. In addition, the level of sweetness was balanced in the coffee drink prepared from the mix. Therefore, the composition which was prepared by combining the ingredients in the working example 3 provided coffee drink with balanced sweetness and texture.
[0063] In case of Working Example 4: respective components mentioned in the weight percentages, for example the weight percentage of coffee, water, glucose, dextrin, lactose, maltose and sucrose are 10, 15, 15, 10, 2, 8 and 40 respectively. The weight percentages (wt%) of the ingredients in the working example 4, are falling within the range of the weight percentages as disclosed in the scope of the present disclosure. It was observed that the working example 4 was displaying soft consistency in the ready-to-drink mix. Further, no granular texture was obtained. In addition, the level of sweetness was balanced in the coffee drink prepared from the mix. Therefore, the composition which was prepared by combining the ingredients in the working example 4 provided coffee with balanced sweetness and texture.
[0064] In case of Working Example 5: respective components mentioned in the weight percentages, for example the weight percentage of coffee, water, glucose,

maltodextrin, and sucrose are 10, 15, 05, 20 and 30 respectively. The weight percentages (wt%) of the ingredients in the working example 5, are falling within the range of the weight percentages as disclosed in the scope of the present disclosure. It was observed that the working example 5 is displaying soft consistency in the ready-to-drink mix. Further, no granular texture was obtained. In addition, the level of sweetness was balanced in the coffee drink prepared from the mix. Therefore, the composition which was prepared by combining the ingredients in the working example 5 provided coffee drink with balanced sweetness and texture.

[0065] Table 3 depicts the weight percentages (wt%) of the ingredients used
for making the coffee ready-to-mix where the weight percentage of the
combination of saccharides were falling outside the ambit of the present
disclosure. It was observed from the non-working examples that the level of
sweetness is reduced in case of coffee drink obtained from NW-4 and NW-6,
consistency of the ready-to-mix is undesirable in case of NW-4, NW-5, NW-6,
and NW-7. Also, no foam was observed in the coffee drink prepared from NW-
4, NW-6, and NW-7. Further, there was unequal balance of coffee and bitterness
in the non-working examples.
Example 4
Sensory Panel Data
[0066] The data of sensorial panel was based on five panel experts who assess
the ready-to-mix composition and the coffee drink obtained from such
composition for various sensory parameters. The parameters include flavor,
creaminess, mouthfeel, and sweetness.
[0067] Table 4 and Table 5 depict the score matrix and the panel data
respectively.
Table 4:

[0068] Based on the panel ratings in Table 5, the ready-to-mix composition and the obtained coffee drink was evaluated. Overall, the combination of the ingredients used for preparing the ready-to-mix composition in the disclosed weight ranges is essential to have a soft ready-to-drink mix which will help in obtaining a coffee drink with intact texture and sweetness. Also, any of the component deviating from the disclosed weight ranges does not exhibit the desired result.
Advantages of the present disclosure

[0069] The present disclosure discloses a ready-to-mix composition comprising coffee; at least one component selected from a group consisting of monosaccharide, oligosaccharide, polysaccharide, and combinations thereof; at least one disaccharide; and at least one fluent, as per the disclosed weight percentage ranges. The ready-to-mix composition helps in minimizing the recrystallisation of sugars by maintain the ratio of disaccharide to monosaccharide, oligosaccharide and polysaccharide. Further, the ready-to-mix composition helps in achieving coffee drink with desired texture and taste.

We Claim;
1. A ready-to-mix composition comprising:
a) coffee;
b) at least one first component selected from a group consisting of monosaccharide, monosaccharide derivative, oligosaccharide, oligosaccharide derivative, polysaccharide, polysaccharide derivative, and combinations thereof;
c) at least one second component selected from a group consisting of disaccharide, disaccharide derivative, and combinations thereof; and
d) at least one fluent,
wherein the at least one first component to the at least one second component weight ratio is in a range of 1:5 to 1:0.3.
2. The ready-to-mix composition as claimed in claim 1, wherein the coffee has a weight percentage in a range of 0.1 -20% with respect to the ready-to-mix composition.
3. The ready-to-mix composition as claimed in claim 1, wherein the at least one first component selected from a group consisting of monosaccharide, monosaccharide derivative, oligosaccharide, oligosaccharide derivative, polysaccharide, polysaccharide derivative, and combinations thereof has a weight percentage in a range of 10-55% with respect to the ready-to-mix composition.
4. The ready-to-mix composition as claimed in claim 1, wherein the monosaccharide is selected from a group consisting of glucose, fructose, galactose, xylose, rhamnose, arabinose, dextrose, mannose, and combinations thereof, the monosaccharide derivative is selected from a group consisting of sorbitol, mannitol and combinations thereof, the oligosaccharide is selected from a group consisting of isomalt, galactoligosaccharide, fructoligosaccharide, glucooligosaccharide, xyloligosaccharide, rhamnooligosaccharide, arabinoligosaccharide,
27

mannoligosaccharide, and combinations thereof, and the polysaccharide is selected from a group consisting of maltodextrin, dextrin, gums and their derivatives, and combinations thereof and combinations thereof.
5. The ready-to-mix composition as claimed in claim 1, wherein the at least one second component has a weight percentage in a range of 15-55% with respect to the ready-to-mix composition, and the disaccharide is selected from a group consisting of sucrose, lactose, maltose, trehalose, and combinations thereof, and the disaccharide derivative is selected from a group consisting of lactitol, maltitol, and combinations thereof.
6. The ready-to-mix composition as claimed in claim 1, wherein the at least one fluent has a weight percentage in a range of 15 to 30% with respect to the composition.
7. The ready-to-mix composition as claimed in claim 1, wherein the at least one fluent is selected from a group consisting of water, milk, dissolved milk solids, dissolved non-dairy milk solids, and combinations thereof.