WO2010071425A2 - Agent moussant soluble froid - Google Patents

Agent moussant soluble froid Download PDF

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Publication number
WO2010071425A2
WO2010071425A2 PCT/NL2009/050769 NL2009050769W WO2010071425A2 WO 2010071425 A2 WO2010071425 A2 WO 2010071425A2 NL 2009050769 W NL2009050769 W NL 2009050769W WO 2010071425 A2 WO2010071425 A2 WO 2010071425A2
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WO
WIPO (PCT)
Prior art keywords
composition
lecithin
ingredient
foamer
powder
Prior art date
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Ceased
Application number
PCT/NL2009/050769
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English (en)
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WO2010071425A3 (fr
Inventor
Arjan Willem Verkerk
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FrieslandCampina Nederland Holding BV
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FrieslandCampina Nederland Holding BV
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Publication of WO2010071425A2 publication Critical patent/WO2010071425A2/fr
Publication of WO2010071425A3 publication Critical patent/WO2010071425A3/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF
    • A23C11/00—Milk substitutes, e.g. coffee whitener compositions
    • A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
    • A23C11/04—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing non-milk fats but no non-milk proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F5/00—Coffee; Coffee substitutes; Preparations thereof
    • A23F5/24—Extraction of coffee; Coffee extracts; Making instant coffee
    • A23F5/36—Further treatment of dried coffee extract; Preparations produced thereby, e.g. instant coffee
    • A23F5/40—Further treatment of dried coffee extract; Preparations produced thereby, e.g. instant coffee using organic additives, e.g. milk, sugar
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
    • A23L2/385—Concentrates of non-alcoholic beverages
    • A23L2/39—Dry compositions
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof
    • A23L23/10—Soup concentrates, e.g. powders or cakes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF
    • A23C2240/00—Use or particular additives or ingredients
    • A23C2240/20—Inert gas treatment, using, e.g. noble gases or CO2, including CO2 liberated by chemical reaction; Carbonation of milk products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF
    • A23C2260/00—Particular aspects or types of dairy products
    • A23C2260/20—Dry foaming beverage creamer or whitener, e.g. gas injected or containing carbonation or foaming agents, for causing foaming when reconstituted

Definitions

  • the present invention pertains to a foaming composition or foamer for use in cold beverages and other instant foodstuffs.
  • a soluble foamer composition or, for that matter, a soluble foamer ingredient, induces the formation of or forms a foam upon addition of a liquid.
  • Conventional foamers for beverages involve a dry mix of a soluble beverage powder and a soluble foamer.
  • the soluble foamer contains vacuoles with gas entrapped, which upon reconstitution of the powder, produce foam.
  • a beverage is formed, which has a foam layer on its upper surface.
  • Such soluble foamers are often associated with hot beverages such as coffee and tea, particularly with cappuccino.
  • Creamers are intended to deliver mouthfeel benefits to a beverage that, in the perception or according to the preference of the consumer, provides whitening, lightening or creaming. Foaming power and foam stability are no issue there. Yet, the literature sometimes confusingly considers creamers and foamers interchangeable, despite the fact that there are significant differences. Given the sensitive and delicate nature of a foam, there is no need to say that the skilled person carefully needs to select the components of a foamer. In contrast with foamers, creamers contain only a minor amount of entrapped gas as a result of the drying process, and different levels and types of surfactants like proteins and synthetic emulsif ⁇ ers.
  • WO 2008/031600 relates to beverage creamers and how to improve their mouthfeel without increasing fat content.
  • the creamer may contain a foaming agent, i.e. an edible water-soluble carbonate or bicarbonate salt that evolves carbon dioxide when it reacts with an acid component contained in the composition. It is silent on the amounts to be applied, and no actual foaming agent-containing compositions are disclosed.
  • foaming agent does not render the composition fit as a foamer. There is little or no gas entrapped; the tapped bulk density of the compositions exemplified is above 600 g/1. In order to obtain for instance 3 mm foam on top of a coffee - typically requiring about 1O g creamer - about 5 g of the foaming agent is needed, adding to 5 gram of the creamer composition of example 1 of WO 2008/031600. Even at these extremely high numbers on foaming agent, it is noted that a foam layer of about 3 mm is on the low end; typically at least 7 mm is regarded acceptable for foamer applications.
  • creamer comprising agglomerated particles that contain about 25 - 45 % of oil, about 30 - 70 % of sweetener, about 0.5 - 6.0 % of protein and about 0.3 - 1.5 % of an emulsif ⁇ er.
  • the examples all concern 'foam- free' creamers, with little or no gas entrapped into the composition.
  • these creamers are also not tested for any foam characteristics.
  • Example 1 shows a powdered, cold water dispersible creamer produced by spraying a small amount of lecithin on the surface of a creamer resulting in improved cold water dispersibility /solubility.
  • WO-2006/022540 addresses the same problems for cold beverage applications.
  • WO-2006/022540 focuses on cold soluble foamers that comprise a mixture of foam stabiliser and medium chain triglyceride (MCT) oil instead.
  • MCT medium chain triglyceride
  • a powdered cold soluble foamer can be provided that is not troubled by any of the above dissolution problems and exhibits excellent foaming properties, by adding significant amounts of phospholipids, preferably as lecithin, thereto.
  • Lecithin may constitute a suitable ingredient in creamers, however, it is strongly believed in the art that one should avoid such fatty components in foaming applications such as present.
  • the invention thus pertains to a foamer composition or foamer ingredient suitable for hot and cold liquid foodstuffs, in view of the above particularly intended for cold water or milk foodstuffs, comprising, on a dry weight basis, fats, carbohydrates and proteins, containing 0.1 - 3 wt% of lecithin or at least one, preferably the sum of at least two, more preferably at least three phospholipids selected from the group consisting of phosphatidylserine (PS), phosphatidylcholine (PC), phosphatidylethanolamine (PE) and phosphatidylinositol (PI), said weight percentage based on the dry weight of the composition.
  • PS phosphatidylserine
  • PC phosphatidylcholine
  • PE phosphatidylethanolamine
  • PI phosphatidylinositol
  • the invention pertains to a foamer composition or ingredient for producing enhanced foam in foodstuffs and beverages, preferably cold foodstuffs and beverages, wherein the composition or ingredient comprises fat, carbohydrate and protein and entrapped gas, and contains 0.1 - 3 wt% of lecithin or at least one, preferably the sum of at least two, more preferably at least three phospholipids selected from the group consisting of phosphatidylserine (PS), phosphatidylcholine (PC), phosphatidylethanolamine (PE) and phosphatidylimine (PI), said weight percentage based on the dry weight of the composition.
  • PS phosphatidylserine
  • PC phosphatidylcholine
  • PE phosphatidylethanolamine
  • PI phosphatidylimine
  • the lecithin provides for (at least part) of the phospholipids.
  • the interchangeable terms "foamer composition” or “foamer ingredient” it is understood a powder, powdered or particulate (all considered interchangeable) composition that contains pockets or vacuoles of gas which, upon dissolution of the powder, produce a good and stable foam. From now on, here below the composition of the invention will be addressed functionally as a “foamer”.
  • the term “powder” may incorporate “concentrate”.
  • the moisture content, i.e. water content, of the particulate fat-containing composition is preferably below 5, more preferably below 4 wt% more preferably below 3 wt%, based on the total weight of the composition.
  • the powder is a spray-dried composition. It is preferably a cold soluble powder .
  • the powder may be characterized in terms of its bulk density.
  • "Bulk density" used herein in connection with the gasified foamer is determined by measuring the volume that a given weight of the foamer occupies when poured through a funnel into a stationary graduated cylinder.
  • the foamer preferably has a tapped bulk density of between 100 and 400 g/L, preferably between 150 and 300 g/L, more preferably between 180 and 250 g/L.
  • the above limits are preferably 50 g/1 lower. Therewith, the free flowing powder behaves quite distinct from e.g.
  • the bulk density of the dry foamer can be controlled by adjusting the volume of gas pockets. Additionally or alternatively, the powder can be characterized by its foaming capacity, particularly in those embodiments where the foamer has a relatively high bulk density (due to application of pressurized gas technology). A foam layer height of at least 7 mm is considered acceptable, using simple conditions as laid down in the examples. Either way, by bulk density and/or by foaming capacity, the foamer composition distinguishes from creamer compositions known in the art.
  • the phospholipids-containing foamer yields excellent foam power and stability, even in cold foodstuffs. It is preferred that the foamer contains at least PE, PC and PI. More preferably, phospholipids are present in amounts ranging from 0.2 to 1 wt%, most preferably 0.3 - 0.8 wt%.
  • lecithin which is a complex mixture containing approximately 30% triglycerides and about 55% phosphatides (acetone insolubles), the remainder comprising sugars, glycolipids, partial glycerides, free fatty acids, and residuals. It is preferred that lecithin provides at least part, preferably all of the phospholipids present in the foamer composition . It is thus preferred that the foamer contains 0.2 - 5 wt%, preferably 0.1 - 3 wt% lecithin, on dry weight. Phospholipids are separated from the majority of the glyceride oil in the miscella in a process known as "degumming".
  • Lecithin is admitted by the EU as a food additive (see EEC Regulation 95/2/EEC), designated by E number E322.
  • the term "lecithin” incorporates food-grade acceptable modifications thereof. Lecithins are usually designated depending on their origin (e.g. soybean lecithin, sunflower lecithin, rapeseed lecithin, canola lecithin, cotton seed lecithin, egg lecithin, etc).
  • soybean lecithin which is derived from soya bean oil.
  • native soybean lecithin also de-oiled soybean lecithin (from which the oil fraction has been removed), hydro lyzed soybean lecithin (lyso-lecithin) are marketed. All are comprised in the term "lecithin” in the context of the invention. Fractionation and de-oiling is for instance addressed in US 5,214,171 and references contained therein; their contents is herein incorporated by reference.
  • a phosphatidylcholine-enriched soybean lecithin preferably containing at least 40 wt% PC, based on the total weight of phospholipids. It is preferred to use Metarin CP IP, commercially available from Cargill. In terms of spraying, best results are obtained when the lecithin is applied as mixture with an oil, preferably soy oil, preferably in a weight ratio of lecithin-to-oil of 2: 1 to 1 :2.
  • the foamer is primarily a powder containing fat, carbohydrate, protein and entrapped gas.
  • the phospholipids are preferably present on the surface of the powder particles.
  • the fat preferably provides about 10 % to 65 % by weight of the dry weight of the powder); preferably 15 - 45 %, more preferably 20 - 40 % by weight.
  • the fat in the powder may be any suitable fat or fat mixture. Suitable examples include milk fat, vegetable fat, animal fat.
  • the lecithin amounts to the fat fraction.
  • fat is often used in the art to characterise fats which are in liquid form at room temperature, in the context of the invention the terms “fat” and “oil” are considered interchangeable. Both fats and oils may be applied, in view of the above restrictions. Obviously, all fats and oils applied should be edible.
  • the fat may be natural, i.e. unhydrogentated (in the art designated as refined vegetable oil).
  • partially or fully hydrogenated fats are also suitable provided they are substantially free from trans fatty acids (less than 1 %).
  • the proportion of Cs-Ci 4 fatty acids is preferably at least 35% (w/w), up to e.g. 98%, more preferably between 45 and 95%, most preferably between 55 and 90 % (w/w).
  • the proportion of C 12 and Ci 4 fatty acids is preferably between 30 and 80%, more preferably 40 and 75%.
  • the level of unsaturated fatty acids is preferably below 50%, more preferably below 30% (w/w).
  • the level of trans fatty acids is preferably low, preferably lower than 1% of the fat component. It is preferred that the fat fraction comprises soy, palm, palm kernel, coconut, and/or canola oil, or mixtures of these fats and oils.
  • lauric fats i.e. fats having a relatively high level of C12 and C14 fatty acids, mostly more than 40 wt. %, especially palm kernel oil and/or coconut oil.
  • the amount of lauric fats is preferably at least 50 % of the fat fraction.
  • the fat contains more than 20, 40, 50, 70, 80, 90% saturated fat so as to minimize or avoid the formation of rancidity.
  • the fat may also be fully hardened, or fully hydrogenated.
  • the level of trans fatty acids is preferably low, preferably lower than 1% of the fat component.
  • the fat may comprise mainly triglycerides, but may also comprise other fat substances, such as waxes and/or emulsifiers and the like. If the powder contains triglycerides, it is preferred that these triglycerides contain less than 1 % trans- unsaturated fatty acids.
  • the fat may also comprise so-called MCT (Medium Chain Triglyceride) oils, a triglyceride source having fatty acid chain lengths of 6 - 12 carbon atoms.
  • MCT Medium Chain Triglyceride
  • the protein in the powder may be any suitable protein or protein mixture. Proteins may play an important role in vacuoles formation.
  • a foamer preferably comprises relatively high amounts of proteins, which may be of dairy or non-dairy origin.
  • the protein preferably provides about 4% to about 20% by dry weight of the powder); more preferably from 5% to about 15% by weight, most preferably 6 - 12 wt%.
  • Suitable examples include milk proteins (casein, caseinate or whey, or mixtures thereof), soy proteins, wheat proteins, gelatine, ovalbumin and the like. Combinations may also be employed.
  • a particularly suitable source of protein is non-fat milk solids. These solids may be provided in dry or liquid form (as skimmed milk).
  • WPC demineralised and/or delactosed whey powder
  • WPC demineralised and/or delactosed whey powder
  • WPI whey protein isolate
  • WPI whey protein isolate
  • the weight ratio between whey protein and casein is preferably 0.25 to 10, more preferably 0.5 - 5.
  • the carbohydrate source in the powder may be any suitable carbohydrate or carbohydrate mixture, and may be selected from mono-, di-, oligo- or polysaccharides or mixtures thereof.
  • Carbohydrates are often applied to provide at least some sweetness to the application, and/or it may serve as a filling agent to enhance spray drying. They preferably amount to 25 - 70 wt%, more preferably 35 - 60 wt% of the dry weight of the powder.
  • Suitable examples include lactose, dextrose, fructose, sucrose, maltose, maltodextrin,, corn syrup, invert sugar, starch, modified starch, cyclodextrin, dextrose, inulin or oligo fructose, and the like, and mixtures of these carbohydrates. Mixtures containing maltodextrin are particularly preferred. Maltodextrin having a DE value of 13 to 32 are particularly suitable, as are glucose syrups having DE of 27 - 47. Lactose may be used in amounts of 4 - 20 wt/wt % in the particulate powder.
  • At least part of the carbohydrates is selected from low- calorie carbohydrates, preferably inulin. Most preferably, up to 50 wt% of carbohydrates present are of the high-caloric type, i.e. having caloric content of higher than 1.5 kcal/g. . Entrapped gas
  • a gas is entrapped in the powder.
  • Gas is preferably present in such amounts as to yield a foam height of at least 7 mm upon reconstitution of the powder into a liquid, using the test method as given in the examples.
  • the entrapped gas is preferably present in such amount as to be capable to yield a foam volume of at least 18 ml, more preferably at least 20 ml, upon reconstitution of 15 g of said foamer composition or ingredient in 100 ml water, preferably cold water.
  • Reconstitution involves stirring, but the foam volume is measured after a period of preferably at least 5 minutes with no agitation.
  • the test is preferably performed in a beaker having conventional dimensions, preferably about 6 cm diameter.
  • the foam layer is stable for at least 5 minutes, preferably 30 minutes, preferably up to several hours. For sake of completeness , a creamer produces hardly any foam (typically about 0.1 mm), let alone a stable foam. This applies to hot and cold applications.
  • the gas may be any suitable food grade gas.
  • the gas may be nitrogen, N 2 O (nitrous oxide), carbon dioxide or air, and mixtures of these gases. Gases which are substantially inert are preferred.
  • the gas may be introduced into the powder by any suitable process, for instance by gasifying an emulsion comprising protein, fat and carbohydrates and then spray-drying.
  • At least part, more preferably all of the gas contained in the fat powder is entrapped in a matrix of protein and/or carbohydrate and/or fat, wherein said part or all of the gas is entrapped under pressure, to enhance foaming; "under pressure” relates to a pressure higher than atmospheric, being approximately 1 bar.
  • under pressure relates to a pressure higher than atmospheric, being approximately 1 bar.
  • the matrix may need to be cured or quenched under pressure before being formed into a powder. This will prevent the gas from escaping from the matrix.
  • the curing or quenching is preferably carried out rapidly but the time may vary from about 10 seconds to about 90 minutes.
  • the matrix may further contain one or more plasticizers to improve the robustness (resistance to cracks) of the matrix.
  • the plasticizers are preferably selected from the group consisting of polyols or sugar alcohols, such as glycerol, mannitol, sorbitol, lactitol, erythritol, trehalose and/or lipids, and are used in an amount of 0-10% by weight, preferably 3-7% by weight, more preferably 4-6% by weight, most preferably 5% by weight on the matrix.
  • glycerol and/or mannitol is used.
  • the foamer may contain other components such as artificial sweeteners, stabilisers, thickeners, flowing agents, colours, flavours, aromas and the like.
  • Suitable artificial sweeteners include saccharin, cyclamates, acesulfame, L-aspartyl based sweeteners such as aspartame, and mixtures of these.
  • Suitable stabilisers include dipotassium phosphate and sodium citrate.
  • the invention further relates to a process of preparing a dry foaming composition in accordance with the present invention.
  • Traditional foamers are produced by sequentially dispersing all components in water using a specific order of addition, mixing the components to produce a uniform slurry, heating the slurry to provide microbiological stability, homogenizing the slurry to form an oil-in-water emulsion having a specific oil droplet size distribution, and then gasifying the slurry prior to spray-drying.
  • the foamer of the invention is no different there from; it can be prepared following methods known to the skilled person.
  • the process involves mixing or blending the ingredients, homogenising, heating, followed by introducing the gas into the liquid composition, and then spray-drying, to obtain the powder.
  • the phospholipids source preferably lecithin
  • a solvent preferably a food grade oil
  • Best results are obtained when the phospholipids are sprayed onto the foamer powder containing fats, proteins, carbohydrates and gas pockets, using fluid bed technology.
  • Another suitable technique involves spraying the lecithin using an agglomerator.
  • the invention pertains to a process of preparing a foamer composition or ingredient using conventional techniques, first providing a mixture containing fat, carbohydrate, protein and lecithin. Hence, lecithin is added prior to any gasifying and spraying steps.
  • the invention pertains to a process of preparing a foamer composition or ingredient according to the present invention, comprising providing a fat, carbohydrate and protein-containing emulsion or slurry, gasifying said emulsion or slurry, and then spray-drying said emulsion or slurry, to obtain a powder, wherein lecithin or a lecithin- containing composition is sprayed onto said powder.
  • part of the lecithin or lecithin-containing composition is mixed with fat, carbohydrate and protein prior to gasifying.
  • lecithin or a lecithin-containing composition may be interpreted as "a composition containing at least one, preferably at least two, more preferably at least three types of phospholipids as mentioned above.
  • the invention also pertains to the use of the foamer in foodstuffs and/or beverages, preferably cold applications, and/or the use of lecithin in cold foodstuffs and/or beverage foamers, i.e. foamers suitable for cold foodstuffs and/or beverages.
  • the preparation of the foodstuff or beverage involves a step of contacting the fat-containing powder with a liquid, i.e. water and/or milk. Although this step may involve hot liquid, the beneficial effects of the invention are most pronounced when the liquid is cold. With “cold” applications it is understood liquids having a temperature below 30 0 C, more preferably below 25 0 C, most preferably below 10 0 C. Good results are still obtained for (alcoholic) beverages below 0 0 C.
  • the product and the process of the invention results in beverages having an attractive and tasty foam layer.
  • the beverages can also be hot beverages such as coffee, especially of the cappuccino type, cocoa, milk, tea, soup, or cold beverages such as ice cappuccino, ice tea, cocoa drinks, milk shake, cold soups, but also semi-liquid products such as sauces.
  • the foam layer is stable for at least 30 minutes up to several hours. It is typically applied in amounts of 1 - 10 wt%, preferably 2 - 9 wt%, more preferably 3 - 8 wt% in a foodstuff.
  • the foaming composition thus forms a foaming layer on top of the foodstuff and/or beverage, and the original constituent profile of the foamer will substantially be maintained.
  • a composite foodstuff or beverage having a lecithin-containing foaming top layer is distinguishable from the foodstuff/beverage comprising lecithin only in the bulk phase of the foodstuff/beverage itself.
  • the foamer may be contained in instant powder foodstuff formulations, and is thus suitable for preparing ready-to-drink beverages and/or sauces.
  • the amount of the foamer component in the dry-mix instant composition may vary considerably. In general, the foamer composition makes up for 20 - 50 wt% of the dry mix instant formulation.
  • the instant foodstuff powder may be selected from the non-limiting list of coffee powder, milk-shake powder, soup powder, sauce powder, ice tea powder, cocoa- containing powder.
  • the foamer may also suitable be used in vending machines. It is also an object of the invention to provide single servings containing the foamer composition or ingredient according to the present invention, and/or said foamer composition or ingredient packaged in an amount that would be suitable for use with a single serving of beverage.
  • a foamer was first prepared from a conventional foamer emulsion recipe.
  • the typical recipe based on dry matter involved 26 % coconut oil (GR GH30-40, Unimills, the Netherlands), 17 % WPC30, 18 % SMP (skim milk powder), 34 % glucose syrup (72 % solids, DE value of 35, Syral, France) and 2 % dipotassium phosphate.
  • This emulsion was subsequently pasteurized, homogenized at 150/30 bar, nitrogen gas was injected and the mixture was spray-dried.
  • the powder had a tapped bulk density of 210 g/1.
  • the powder was cooled and treated separately in a fluid bed agglomerator with lecithin. This extra step could be integrated in the cooling bed of the spray drier. In the agglomerator the powder was heated on the fluid bed up to 50 0 C.
  • the lecithins were Topcithin NGM (standard fluid lecithin), Metarin EWD NGM (hydrolysed fluid lecithin) and Metarin CP IP (phosphatidylcholin-enriched lecithin).
  • lecithins were provided by Cargill and they were dissolved in soy oil where needed.
  • the lecithin mixture was heated up to 50 0 C and sprayed onto the powder. During subsequent transport, the mixture was cooled to ambient temperature.
  • Six experiments were performed, wherein the powders were each sprayed with 1% and 2 % of the above mentioned lecithins.
  • the powders were analysed by blending 1 g instant coffee, 5 g powder sugar and 5 g foamer, and mixing the blend with 100 ml cold water, at a temperature of 10 0 C, and compared with an untreated sample. All lecithinated powders dissolved directly and gave a nice and stable foam without any lumps. The reference powder however, did not really dissolve and yielded a foam with lumps, having unacceptable appearance.
  • the lecithinated powders in the order Topcithin, Metarin EWD and Metarin CP improved whitening. The lecithinated powders with 1% yielded more foam than the powders with 2% lecithin.
  • a foamer was made from a spray-dried emulsion with both lecithin in the emulsion and lecithin sprayed on the powder.
  • the powder contained on dry matter basis 25.5 % coconut oil (GR GH30-40, Unimills, the Netherlands), 17 % WPC30, 18 % SMP, 34 % glucose syrup (72 % solids, DE value of 35, Syral, France), 2 % dipotassium phosphate and 0.5% Metarin CP IP (Cargill, the Netherlands).
  • the emulsion was pasteurized, homogenized at 150/30 bar, nitrogen gas was injected and the mixture was spray-dried.
  • the powder had a tapped bulk density of 210 g/1.
  • the powder was cooled and treated separately in a fluid bed agglomerator with 1% lecithin marketed as Metarin CP IP. This extra step could be integrated in the cooling bed and the spray drier.
  • the powder was heated on the fluid bed up to 50 0 C.
  • the lecithin was dissolved in soy oil.
  • the lecithin mixture was heated up to 50 0 C and sprayed onto the powder.
  • the powder was analysed by blending 1 g instant coffee, 5 g powder sugar and 5 g foamer, and mixing it with 100 ml cold water, at a temperature of 10 0 C.
  • the powder dissolved directly and yielded a nice and stable foam without any lumps.
  • the present embodiment resulted in more whitening and gave excellent mouthfeel.
  • foamer powder 15 g foamer powder is dissolved in 100 ml of a cold liquid (at 10 0 C), in a 250 ml beaker (0 5.8 cm), and left to stand for 5 minutes (without agitation).
  • the foam surface is then brought into contact with a spindle directly above [spindle diameter 5.6 cm, spindle having 6 holes with a 5 mm diameter evenly distributed 1 mm from outside diameter over the spindle base], wherein the foam is allowed to penetrate into the holes of the spindle.
  • the foam height is measured as the height between the bottom of the spindle and the borderline between the liquid and foam layer in the beaker; the foam height reported in mm.
  • a foam height of at least 7 mm is regarded acceptable for foamer applications.

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Edible Oils And Fats (AREA)
  • Grain Derivatives (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Non-Alcoholic Beverages (AREA)

Abstract

La présente invention concerne une composition moussante en poudre ou un composant adapté à la production améliorée de mousse dans des aliments et des boissons, ladite composition ou ledit composant incluant une graisse, un hydrate de carbone et une protéine ainsi qu'un gaz piégé, ladite composition ou ledit ingrédient contenant, par rapport à la masse sèche, entre 0,1 et 3 % en masse de lécithine et/ou au moins un, préférentiellement la somme d'au moins deux, plus préférentiellement au moins trois phospholipides choisis dans le groupe constitué par la phosphatidylsérine (PS), la phosphatidylcholine (PC), la phosphatidyléthanolamine (PE) et le phosphatidylinositol (PI).
PCT/NL2009/050769 2008-12-17 2009-12-16 Agent moussant soluble froid Ceased WO2010071425A2 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP08171987.4 2008-12-17
EP08171987 2008-12-17

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WO2010071425A2 true WO2010071425A2 (fr) 2010-06-24
WO2010071425A3 WO2010071425A3 (fr) 2011-05-26

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WO2013037734A1 (fr) * 2011-09-14 2013-03-21 Nestec S.A. Mélange pour boisson soluble en poudre
CN104544092A (zh) * 2015-01-29 2015-04-29 王维义 一种亚麻籽油微囊粉及其制备工艺
WO2015183082A1 (fr) 2014-05-26 2015-12-03 Friesland Brands B.V. Composition de poudre pour produit alimentaire aéré
US10154675B2 (en) 2008-07-09 2018-12-18 Starbucks Corporation Soluble coffee products for producing beverages with enhanced flavors and aromas
WO2019048422A1 (fr) * 2017-09-06 2019-03-14 Frieslandcampina Nederland B.V. Nouvelle composition moussante
US10368565B2 (en) 2013-10-08 2019-08-06 Conopco, Inc. Dry mixture in particulate form for preparation of liquid foods with dispersed gas bubbles
CN112006276A (zh) * 2020-09-02 2020-12-01 厦门市燕之屋丝浓食品有限公司 一种冲泡型即食燕窝粉及其制备方法
CN112040783A (zh) * 2018-05-22 2020-12-04 雀巢产品有限公司 包含糖脂的粉末状饮料
EP3629748A4 (fr) * 2017-05-30 2021-04-07 Aak Ab Compositions pour cuisson comprenant un substitut d'agent levant chimique
US11089803B2 (en) 2014-12-22 2021-08-17 Conopco, Inc. Granular food composition comprising gas
WO2021255015A3 (fr) * 2020-06-17 2022-02-24 Frieslandcampina Nederland B.V. Composition moussante pour boisson instantanée

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US10154675B2 (en) 2008-07-09 2018-12-18 Starbucks Corporation Soluble coffee products for producing beverages with enhanced flavors and aromas
US12207667B2 (en) 2008-07-09 2025-01-28 Starbucks Corporation Soluble coffee products for producing beverages with enhanced flavors and aromas
US11160291B2 (en) 2008-07-09 2021-11-02 Starbucks Corporation Soluble coffee products for producing beverages with enhanced flavors and aromas
WO2012147046A1 (fr) * 2011-04-27 2012-11-01 Imtiaz Sithe Rizana Produit laitier et processus associé
WO2013037734A1 (fr) * 2011-09-14 2013-03-21 Nestec S.A. Mélange pour boisson soluble en poudre
US10368565B2 (en) 2013-10-08 2019-08-06 Conopco, Inc. Dry mixture in particulate form for preparation of liquid foods with dispersed gas bubbles
US10687545B2 (en) 2013-10-08 2020-06-23 Conopco, Inc. Dry mixture in particulate form for preparation of liquid foods with dispersed gas bubbles
WO2015183082A1 (fr) 2014-05-26 2015-12-03 Friesland Brands B.V. Composition de poudre pour produit alimentaire aéré
CN106455605A (zh) * 2014-05-26 2017-02-22 菲仕兰坎皮纳荷兰公司 用于充气食品的粉末组合物
US11089803B2 (en) 2014-12-22 2021-08-17 Conopco, Inc. Granular food composition comprising gas
CN104544092A (zh) * 2015-01-29 2015-04-29 王维义 一种亚麻籽油微囊粉及其制备工艺
EP3629748A4 (fr) * 2017-05-30 2021-04-07 Aak Ab Compositions pour cuisson comprenant un substitut d'agent levant chimique
CN111093380A (zh) * 2017-09-06 2020-05-01 菲仕兰坎皮纳荷兰公司 新的起泡组合物
WO2019048422A1 (fr) * 2017-09-06 2019-03-14 Frieslandcampina Nederland B.V. Nouvelle composition moussante
CN112040783A (zh) * 2018-05-22 2020-12-04 雀巢产品有限公司 包含糖脂的粉末状饮料
WO2021255015A3 (fr) * 2020-06-17 2022-02-24 Frieslandcampina Nederland B.V. Composition moussante pour boisson instantanée
CN115942880A (zh) * 2020-06-17 2023-04-07 菲仕兰坎皮纳荷兰公司 速溶饮料发泡组合物
US12568984B2 (en) 2020-06-17 2026-03-10 Frieslandcampina Nederland B.V. Instant beverage foaming composition
CN112006276A (zh) * 2020-09-02 2020-12-01 厦门市燕之屋丝浓食品有限公司 一种冲泡型即食燕窝粉及其制备方法

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