BR102020013208B1 - THICKENING AND STABILIZING BASE IN FORMULATIONS FOR FOAM FOOD FOR BEVERAGES - Google Patents

Abstract

thickening and stabilizing base in formulations for food foams, preparation and packaging steps for the formation of a thickening and stabilizing base composed of: - thickeners and stabilizers and proteins such as: aginic acid, sodium alginate, potassium alginate, ammonium alginate, calcium alginate, propylene glycol alginate, ammonium-calcium alginate, sodium-calcium alginate, carrageenan gum, xanthan gum, carboxymethylcellulose, jatai gum, guar gum, and agar-agar; carboxymethylcellulose, jatai gum, guar gum, agar-agar, mono- and diglycerides of fatty acids, ester of fatty acids with polyglycerol and sodium stearate and lecithin, gelatin combined or not with albumin, combined or not with casein. the compositions also contain malic acid, tartaric acid, sugar, ascorbic acid, preservative, sweetener, coloring, fructose, for food foams made from ?in natura? and/or fresh vegetables, fresh fruit and/or vegetable pulp and/or juice, fruit and/or vegetable pulp and/or juice, mixed fruit pulp and/or juice, pasteurized/sterilized or not. After being prepared and packaged, each foam is consumed when beaten by the user and, upon receiving the air mixture, an aerated and structured food foam is formed.

Description

[001] This descriptive report refers to a patent application for a compound for food foams, of vegetable origin, obtained from a specific formulation of ingredients that undergo various types of manufacturing processes. The compound of fruit or vegetable pulp or juice, already with sweetener and various additives, acquires viscous and foaming properties, with the action of a thickening and stabilizing surfactant base, being an integral base of the formulation to make it aerated and structured. for consumption. After processing and preparing the ingredients, the formulation obtained is appropriately packaged in predetermined volumes or doses to be distributed to any location in the world. For consumption, it is beaten manually or mechanically by the user, forming, with the air mixture, the food foam suitable for the taste.

Technique comments

[002] Foams are colloidal systems that can be defined as products that contain a gaseous phase stabilized in a matrix (aqueous phase added with ingredients) (Chang, 2002).

[003] Foaming consists of the dispersion and stabilization of a gaseous phase in the form of small bubbles in a solid or semi-solid, continuous phase, giving it an aerated structure. Operations of this type produce lighter foams, modifying their appearance and structure, giving them cohesion and flexibility with a homogeneous appearance and better aroma distribution. Foam formation has been applied in the development of new products with such consistencies, adapted to consumer preferences, creating, for example, foods such as ice cream, marshmallows, whipped cream and mousses, which have their stability and behavior linked to the microstructure of the foam formed. , depending, among other conditions, on the distribution of the gas phase and the size of the bubbles present. Thus, the high surface tension present at the foam interface, between the dispersed phase (gas) and the liquid phase, affects stability, being extremely important in the processing, storage and handling of the final product.

[004] The study of rheology (viscosity) in the interface layers in foams can determine how the dispersed phase (gas) resists deformation, how bubbles coalescence occurs, and the phenomenon of 'Ostwald ripening'. The composition of these layers and how they are formed affect their structure and rheology (Grigoriev et al, 2007).

[005] The way in which the foam breaks down is a determining factor in choosing the most suitable emulsifier: whether by flocculation (agglomeration of several bubbles that separate from the phase); by sedimentation or cremation, where the vertical displacement of the bubbles occurs, normally after flocculation; 'Ostwald ripening', the bubbles grow in size by dragging the smaller bubbles and by coalescence, a thermodynamically spontaneous process where two or more bubbles come together to form a single one with greater volume, reducing the interface area (Dutta et al, 2002; Dutta et al ., 2004; Mezzenga et al., 2004; Ignácio, 2005). The large difference in density between the gas phase and the liquid phase (usually aqueous) results in the cremation of the bubbles, unless the liquid phase is highly viscous, even then coalescence and 'Ostwald ripening' can still occur (Murray, 2007) .

[006] The presence of a surfactant, which can be a hydrocolloid, affects the properties of the gas/liquid interface, and can influence the control of its stability, the viscosity of the interface and the permeability of the formed foam (Dutta et al, 2002; Mezzenga et al., 2004).

[007] The challenge for the production of emulsions and foams is to understand, monitor and control changes to the colloidal system particles, their rheology and microstructure during the process. This study is possible through new analysis techniques such as micro rheology with image analysis (Dalgleish, 2006). The quality of the foam is directly related to the formulation (ingredients), the structure of the foam, and the size and shape of the gas bubbles incorporated into the product. Because of this, the use of stabilizers and thickeners is of fundamental importance.

[008] Two main classes of active molecules are present in the interfacial layer of the foam: low molecular weight surfactants that provide mobility to the interface, and proteins that develop the formed network. The main difference is in the ability to provide viscoelasticity to the interface, promoting its stability. The structure and rheological properties (viscosity) of the interface affect in many aspects the physical properties of the foams, hence the interest in studying the characteristics of the interface through tensiometry and interface rheology. When proteins and carbohydrates move from the liquid phase to around the bubbles, they form a thin interface layer and this is a complex nanostructure that is stabilized by thickening and/or emulsifying hydrocolloids, which in its deformation and behavior are responsible for maintaining the stability of the bubbles (Piazza et al, 2008).

[009] According to Brazilian legislation, Ordinance No. 540 of October 27, 1997, from the Ministry of Health, 'a stabilizer is the substance that makes it possible to maintain a uniform dispersion of two or more immiscible substances in a food'.

[010] By maintaining the physical properties of food, stabilizers also maintain the homogeneity of products, preventing the separation of the different ingredients that make up their formula. Stabilizers have many functions in foods, facilitating dissolution, increasing the viscosity of the ingredients, preventing the formation of crystals that could affect the texture and improving it, maintaining the homogeneous appearance of the product. The vast majority are made up of polysaccharides or even proteins, additives that also contribute to the formation and stabilization of foam.

[011] The most used stabilizers in the food industry are alginates, carrageenans, caseins, sodium carboxymethyl cellulose (CMC) and xanthan, guar and jataí gums. The available alginates are in the form of water-soluble, cellulose-free, bleached and purified salts, including alginic acid E400, sodium alginate E401, potassium alginate E402, ammonium alginate E403, calcium alginate E404 , and propylene glycol alginate E405. Combined compounds are also produced, such as ammonium-calcium alginate and sodium-calcium alginate. Carrageenan is a hydrocolloid extracted from seaweed of the species Gigartina, Hypnea, Eucheuma, Clondrus and Iridaea. It is used in the food industry as a thickener, gelling agent, suspending agent and stabilizer, including aqueous systems. It has the unique ability to form a wide variety of gel textures at room temperature, such as firm or elastic gel, clear or cloudy, strong or weak, thermoreversible or heat stable, high or low melting/gelling temperature. It can also be used as a suspending, water retention, gelling, emulsifying and stabilizing agent in other diverse industrial applications. Carrageenan has several functions depending on its application: gelling, thickening, emulsion stabilization, protein stabilization, particle suspension, fluidity control and water retention.

[012] Carboxymethylcellulose (CMC), obtained from cellulose and sodium monochloroacetate, in addition to being water-soluble, presents, in its solutions, viscosity in high pH value ranges. They act as stabilizers in ice cream, providing good texture and body with good melting properties. In diet foods they are used as “body agents”.

[013] Xanthan gum is a polysaccharide synthesized by a phytopathogenic bacterium of the genus (0.05% to 1.0%), and stability over a wide range of pH and temperature. Its physical-chemical properties surpass all those of other polysaccharides, highlighting its high viscosity at low concentrations, as well as its stability over a wide range of temperatures and pH, even in the presence of salts. Xanthan gum is highly stable over a wide pH range, being affected only at pH values >11 and <2.5. This stability depends on the concentration: the higher the concentration, the greater the stability of the solution. An important property of xanthan gum solution is the interaction with galactomannans, such as locust and guar gums. The addition of some of these galactomannans to a xanthan gum solution at room temperature causes synergism, increasing viscosity. In addition, xanthan gum has been used in a wide variety of foods, as it has important properties, such as: thickening aqueous solutions, dispersing agent, stabilizing emulsions and suspensions, stabilizing the temperature of the medium, rheological and pseudoplastic properties and compatibility with ingredients. food.

[014] Guar gum is taken from the endosperm of the 'guar' bean, Cyamopsis. Its main property is the ability to quickly hydrate in cold water and achieve high viscosity. It is used as a thickener for soups, low-calorie foods and to increase the gelling power of other thickeners. It does not form a gel, but acts as a thickener and stabilizer. Forms highly viscous dispersions when hydrated in cold water. Its solutions have pseudoplastic (non-Newtonian) and non-thixotropic properties. The viscosity of its solutions increases exponentially with increasing gum concentration in cold water, being influenced by temperature, pH, time, degree of agitation (shear), gum particle size and presence of salts and other solids. Furthermore, guar gum is compatible with other gums, starches, hydrocolloids and gelling agents, with which it can be combined to enrich oral tactile sensation, texture and to modify and control the behavior of water in foods.

[015] Jataí gum, coming from carob beans, is formed by mannoses and galactoses in a 4:1 ratio. Its purpose is to improve the texture of certain foods such as cakes and cookies, thicken salad toppings, improve freezing and melting characteristics of ice creams, the palatability of carrageenan gels and to reduce the hardness and melting temperature of the gel.

[016] Agar is a hydrocolloid extracted from seaweed, usually used as a gelling agent and chemically contains a linear fraction Agarose, responsible for gel formation and Agaropectin. The gelling fraction of Agar has a double helix structure, with an important emphasis on the formation of gels.

[017] Food foams can be made using proteins such as gelatin and albumin to stabilize the network formed around the bubbles, creating conditions to prevent coalescence phenomena. The spontaneous adsorption of proteins from the solution at the gas/water interface contributes to the dispersion and organization of the gas, improving its performance leading to more stable foams with smaller diameter air bubbles (Foegeding et. al, 2006; Chavez-Montes et al. , 2007). Proteins such as gelatin play an important role in the formulation of foods, in their structure, texture and stability, and these characteristics depend not only on the proteins found in the food, but on the interaction between them and other polysaccharides and hydrocolloids. Knowledge of the phenomena that occur due to this interaction is fundamental to achieving the desired formulation characteristics (Pérez et al., 2006). Gelatin is obtained from collagen through acid or alkaline hydrolysis. The origin of the collagen, its age and type influence the final properties (Cho et al., 2006). In aqueous solution, under controlled conditions of temperature, pH and amount of solvent, gelatin molecules can assume a wide variety of conformations (Kozlov, 1983). Gelatin can be characterized through its physicochemical properties, such as the configuration of the amino acids present, molecular weight, chain conformation in solution and after gelation. According to these properties, it is possible to classify gelatin using the 'Bloom value', a parameter that defines the rigidity of the gel formed, proportional to the sum of the 'peptides' present in the chain, with values that can vary from 120 to 300. Gelatin it dissolves in water at temperatures above 40°C, forming a transparent gel when cooled to 35oC, in concentrations of 1% (Segtnan, 2004; Olivares, 2006).

[018] Albumin can be characterized as the protein from egg white, contained in fruit and chocolate mousses and protein-sugar systems, such as marshmallow or meringue, helping, due to its composition, in aeration (Müller-Fischer & Windhab , 2005, Foegeding et al, 2006). The foaming characteristic of proteins in general gives albumin its aeration capacity. Aeration of the product is responsible for its final volume, texture and appearance (Çelik et al, 2007; Glaser et al, 2007; Raikos et al, 2007). Foam formation and stability are the most important functional characteristics of albumin from egg white, with infinite applications in the food industry. Egg white proteins act as amphiphilic emulsifiers between the gas phase and the aqueous phase, stabilizing the foam (Mleko et al, 2006).

[019] The quality of the foam formed based on a protein depends on the conformational characteristics of the emulsifier. In general, an open protein, with hydrophobic and hydrophilic groups on its surface and good flexibility, is necessary for good foam. Egg white comes from a complex system containing more than 40 types of proteins, including egg albumin and globulins, involved in the ability to form foam, with different characteristics of charges interacting electrostatically, reducing repulsive interactions in the protein film and stabilizing the foam (Damodaran et al, 1998, Mleko et al, 2006).

[020] Foams formed solely by proteins, despite having good gas dispersion and texture, have reduced stability and need to be used at cold temperatures (0 to 15°C).

[021] For long-lasting stability without depending on refrigeration temperatures for foam formation, thickeners and/or emulsifiers are used, responsible for increasing the interaction of the aqueous phase around the formed bubbles.

[022] Thickeners/gelling agents can contribute to the products where they are applied in the following way: - emulsifiers/stabilizers, by increasing viscosity, acting as a stabilizer in a system with immiscible phases; - suspensions and dispersions, with the ability to stabilize gases in a continuous liquid phase, also by increasing the viscosity of the medium; - foam, with the same principle as an emulsifier or a suspension, but, instead of liquid or solids, with the presence of gas that needs to be stabilized in a liquid or solid medium.

[023] Emulsifiers act, among their different properties, in the aeration of the foam, an important characteristic for the purpose of volume gain, due to the incorporation of air during processing. Foam is formed through the incorporation of air or gases into a food system containing water. When an emulsifier is added to a water system, it will saturate the surface of the liquid until the surface tension is reduced to a very low value. From there, the penetration of air bubbles and/or gases into the liquid, through agitation or pressure differential, is facilitated, thus ensuring greater internal aeration. The emulsifier molecules present within the liquid will have their lipophilic portion oriented towards the air and/or gas bubbles and the hydrophilic portion oriented externally towards the continuous medium, which is water. This will allow the foam formed to stabilize, ensuring greater internal aeration of the product. Another important function of emulsifiers is their use as blends, very common in the food industry. This process consists of using two or three emulsifying components to achieve multiple functionalities. For example, aeration to produce high volume, foam stabilization are achieved using a mixture of emulsifiers.

[024] To optimize blends, it is useful to use the full factorial experimentation technique, using a basic or even zero level of each emulsifier and another higher level of each emulsifier. The advantage of using this method is the detection of two or three interaction factors that are not uncommon in complex food systems. The use of emulsifiers in foams exemplifies one of the best-known effects of emulsifiers, the property of promoting aeration, which directly influences the volume and texture, due to the formation and stabilization of the foam. Thus, the incorporation of air and/or gas into the product, during mechanical beating or pressure differential in pressurized systems, constitutes a fundamental aspect for obtaining good quality foams, with good volume and homogeneous crumb structure. At the same time as they are positioned at the interface between the air/gas and the aqueous phase, emulsifiers also reduce the surface tension between the aqueous phase and the air/gas, allowing greater and faster incorporation of air/gas into the product.

[025] When air/gas is introduced into the product during beating, or by mixing in pressurized systems, the protein (if any) undergoes an unfolding, in such a way that its lipophilic portion faces the gas phase, that is, towards the interior of the air/gas bubbles, and its hydrophilic portion remains in the aqueous phase. When there is no protein naturally present in the product, or there is no intentional addition of protein, the air/gas is bound to the emulsifier in its lipophilic part.

[026] This protein film also acts in the formation and stabilization of foam, together with the emulsifier molecules. The presence of the emulsifier at the oil-water interface indirectly helps aeration, because the emulsifiers prevent contact between the fat and the protein, which could destabilize the protein film. Another important point when applying emulsifiers to foams is to ensure the necessary air/gas distribution to guarantee a soft and homogeneous texture to the taste.

[027] Fatty Acid Mono and Diglycerides, Fatty Acid Ester with Polyglycerol and Sodium Stereate are generally recognized as safe (GRAS) by the FDA (Food and Drug Administration). Propylene glycol or 1,2-propanediol is used to prepare a variety of food-grade emulsifiers. There are two methods for preparing food-grade propylene glycol monoesters: interesterification of propylene glycol with triglycerides and direct interesterification with fatty acids. FDA regulations for propylene glycol monoester allow the use of all edible oils and fatty acids. However, most commercially available propylene glycol monoesters contain very high percentages of palmitic acid and stearic acid, which are saturated fatty acids.

[028] A natural emulsifier is Leticine, which represents a variety of sources, formats and functionalities.

[029] In this sense, the patent document PI0620522-4, entitled “AERATION PRODUCT, AERATED PRODUCT, AERATED PRODUCT PRODUCTION PROCESS”, deposited on 12/19/2006, can be cited, just as an example. It is a product free of fatty acids, but uses hydrophobic denatured protein particles, egg whites or yolks, or a combination of these. These particles are dispersed in an aqueous medium, emulsified in an oil phase, forming an emulsion, which is homogenized, receiving flavoring agents and being aerated.

[030] Therefore, technically Lecithin can be obtained from egg yolk and various sources of vegetable oils. The most common source is soy (with a percentage of 2% to 3% Lecithin) due to its availability and emulsifying properties. Other commercial sources include palm oil, canola oil and sunflower oil, as well as milk and eggs. Lecithin is formed by a mixture of phospholipids (50%), triglycerides (35%) and glycolipids (10%), carbohydrates, pigments, carotenoids and other microcompounds. The surfactant properties of lecithin come from the molecular structure of phospholipids, active components of lecithin. These are formed by a hydrophobic portion and a hydrophilic portion. To obtain more stable emulsions, Lecithin must be used in combination with other emulsifiers, or even chemically or enzymatically modified. The chemical principles of Lecithin modification are based on the removal or transformation of phosphatidylethanolamine. Alcoholic fractionation is based on the difference in solubility. It is possible to obtain lecithins of different compositions in phospholipids and BHL. Phosphatidylethanolamine is more soluble in alcohol, therefore, with 90% ethanol it is possible to concentrate the PE and obtain a product with better O/W emulsifying properties. Lecithin has been applied to foods due to its emulsifying properties and also related to wettability and dispersibility.

[031] Many synthetic emulsifiers have been developed over the years, but Lecithin remains in use for the simple reason that, in many cases, it works better than other alternatives to obtain food foam.

Product purpose

[032] Considering that the stabilizer is the substance that makes it possible to maintain a uniform dispersion, with structured food foam of two or more immiscible substances in a food, the formulations, reasons for the request “THICKENING AND STABILIZING BASE IN FORMULATIONS FOR FOAM FOODS”, contain thickeners such as alginic acid, sodium alginate, potassium alginate, ammonium alginate, calcium alginate, propylene glycol alginate, ammonium-calcium alginate, and sodium-calcium. Combined or not with carrageenan gum, combined or not with xanthan gum, combined or not with Carboxymethylcellulose (CMC), combined or not with Jatai gum, combined or not with guar gum, combined or not with Agar-Agar. In added concentrations ranging from 0.01 to 15%. Stabilizers used alone or in conjunction with alginic acid, sodium alginate, potassium alginate, ammonium alginate, calcium alginate, propylene glycol alginate, ammonium-calcium alginate, and sodium-calcium. Combined or not with carrageenan gum, combined or not with xanthan gum, combined or not with Carboxymethylcellulose (CMC), combined or not with Jatai gum, combined or not with guar gum, combined or not with Agar-Agar, mono and diglycerides of acids fatty acids, fatty acid ester with polyglycerol and sodium stearate and Lecithin. In added concentrations ranging from 0.01 to 15%.

[033] The most used, together or not: xanthan gum, mono- and diglycerides of fatty acids, ester of fatty acids with polyglycerol and sodium stearate and Lecithin. In added concentrations ranging from 0.01 to 5%.

[034] Proteins are used alone or together, such as Gelatin, combined or not with albumin, combined or not with casein. In summed concentrations in the range of 0.01 to 40%

[035] The formulations in question, through the processes to be detailed below, thanks to their ingredients resist transport conditions and shelf life without loss of palatability and, for consumption, they must be used in packaging and utensils that promote aeration ( incorporation and stabilization of gas bubbles), for a structured food foam.

[036] The formulations are obtained by the following industrial processes, explained below.

[037] Through fruits (fresh fruits can be used if the harvest allows) and/or fresh vegetables, which go through stages of: - washing in a bubbler and/or bathing in a sanitizing solution; - manual and/or automatic selection; - automatic and/or manual peeling (or not peeled); - automatic and/or manual ginning (if necessary); - automatic and/or manual cleaning (removal of the inedible part); - preparation of pieces and/or slices and/or cubes using appropriate equipment and/or manual; - bleaching (inactivation of enzymes) if necessary; - cooling; - manual and/or automatic selection; - metal detection; - freezing in refrigeration equipment maintaining storage properties.

[038] Through fruit and/or vegetable pulp and/or juice, when the fresh fruit and/or vegetable goes through stages of: - manual and/or automatic selection; - washing in a bubbler and/or bathing in a sanitizing solution; - automatic and/or manual peeling; - ginning; - pulping (removal of the inedible part); - centrifugation or not; - concentration (to remove water) or integral process; pasteurization and/or sterilization in a heat exchanger; without pasteurization and/or sterilization; - cooling in a heat exchanger; - filling in industrial packaging (drum or flexible packaging); - freezing in a tunnel or cold room and storage.

[039] Through fruit and/or vegetable pulp and/or juice, in an artisanal way, when the fruit and/or vegetable goes through stages of: - cleaning; - disinfection in chlorinated water, or not; - manual or automatic peeling; - manual or automatic pulping and direct use in the process.

[040] Through pulp and/or fruit juice, mixed pasteurized/sterilized or not, in stages of: - processing in a mixing tank with mechanical agitation; - heating or not; - addition of additives with or without added preservatives; - simple pumping or transfer using buckets or drums; - pasteurization or not; - cooling or not; hot or cold filling under vacuum or not and modified or normal atmosphere.

[041] As advantages in relation to the processes described above, filling is done in a single step, with reduction of inert gas, in case of modified atmosphere, without the need to apply a vacuum to the filling.

[042] The compound in question also has its formulation used for use in packaging and utensils that promote aeration (incorporation and stabilization of gas bubbles), through the other processes explained below.

[043] Through mixed pulp and/or juice, in stages of: - cold packaging and/or pasteurization and/or sterilization in a hyperbaric chamber; - passage through a mixing tank with mechanical agitation; - heating; - addition of preservative-free additives; - cold packaging under vacuum, in modified or normal atmosphere; - pasteurization and/or sterilization in a very high pressure chamber (hyperbaric).

[044] As advantages in relation to the process described above, the filling is done in a single step, with a reduction in the consumption of inert gas in the case of a modified atmosphere and without the need to apply a vacuum to the filling. There is greater quality in the product as it does not suffer thermal action, reducing the microbiota due to high cold pressure, without applying heat, maintaining the best possible quality and without the need to apply chemical preservatives.

[045] For the processes described above, the following ingredients and their percentages are used in the food foam formulations:

[046] The product can be filled in bulk, poured into rigid or flexible packaging from 10g to 1000kg, to be transferred for subsequent pressure filling, in smaller containers.

[047] Therefore, pressure filling is done in the ways explained below.

[048] In PET bottle, PET bottle with valve, aluminum bottle, stainless steel bottle, polyethylene bottle, polypropylene bottle). In this container, through a reduced passage valve and applicator nozzle, propellant gas is inserted alone or mixed in any type of proportion of Nitrogen and/or Nitrous Oxide, and/or Carbon dioxide, and/or butane-propane and/or compressed air, under pressure from 0.01 to 50 kgf/cm2.

[049] In a metal steel (tinplate) or aluminum can, in which a reduced passage valve and aerosol-type applicator nozzle are embedded, the product is dosed into the can from 5g to 5kg, with the introduction of propellant gas alone or mixed in any type of proportion of Nitrogen and/or Nitrous Oxide, and/or Carbon dioxide, and/or butane-propane and/or compressed air, under pressure from 0.01 to 50 kgf/cm2.

[050] In closed packages of 10g to 50kg, the product is dosed at a temperature of -10 to 95°C, preferably from 0 to 5°C, with the insertion of the propellant gas alone or mixed in any type of Nitrogen proportion and/or Nitrous Oxide, and/or Carbon dioxide, and/or butane-propane and/or compressed air, under pressure of 0.01 to 50 kgf/cm2, the product is then left at room temperature or preferably under refrigeration for absorption of the gas.

[051] As an advantage of the process described above, a forced gasification process can be used by having the product pumped through a gasifier, passing through a device called “sparging”, which injects the propellant gas alone or mixed in any type proportion of Nitrogen and/or Nitrous Oxide, and/or Carbon dioxide, and/or butane-propane and/or compressed air, under pressure of 0.01 to 50 kgf/cm2 in a sintered part, creating gas microbubbles, increasing the gas contact area with the product, reducing process time. In this process, gases with partial solubility (Co2 and Nitrous Oxide) will be dissolved in the product from 0 (zero) g/ml until saturation.

[052] Gas dissolution in liquids is governed by a law known as Henry's Law. This law says that the solubility of a gas in water depends on the partial pressure of the gas exerted on the liquid. The proportionality constant used in this law varies with the gas and temperature, and is called Henry's constant.

[053] The Product, in gaseous dissolution in liquids, is governed by a law known as Henry's Law (the solubility of a gas in water depends on the partial pressure of the gas exerted on the liquid), and is then packaged in aerosol, dosed by a valve of reduced passage embedded in the 5g to 5kg can with the introduction of the propellant gas alone or mixture in any type of proportion of Nitrogen and/or Nitrous Oxide, and/or Carbon dioxide, and/or butane-propane and/or compressed air, under pressure from 0.01 to 50 kgf/cm2.

[054] Finally, being packaged in rigid or flexible packaging, the product can be transferred to a container or not, for consumption, using mechanical stirring action through a manual process with wire whisk-type utensils or using homemade appliances, so that, at speed, air is incorporated into the product, stabilizing the bubbles formed thanks to the ingredients in the formulation to form the foam and maintain its stability until the moment of consumption.

Claims (2)

1. THICKENING AND STABILIZING BASE IN FORMULATIONS FOR FOOD FOAM FOR BEVERAGES, characterized by comprising, by weight, for each total volume of 1kg of: a) 0.1 to 5% thickener, selected from alginic acid, sodium alginate , potassium alginate, ammonium alginate, calcium alginate, propylene glycol alginate, ammonium-calcium alginate and sodium-calcium alginate; b) 0.5 to 3% emulsifier, selected from mono- and diglycerides of fatty acids, fatty acid ester with polyglycerol, sodium stearate and lecithin; c) 0.5 to 8.5% stabilizer, selected from carrageenan gum, xanthan gum, carboxymethylcellulose (CMC), jataí gum, guar gum and agar-agar; and d) 0.01 to 5% protein, selected from gelatin, albumin and casein. 2. THICKENING AND STABILIZING BASE, according to claim 1, characterized in that it is associated, by weight, for each total volume of 1kg, with malic acid between 0.05% and 1%, tartaric acid between 0.1% and 2% %, sugar between 5% and 20%, ascorbic acid between 0.15% and 3%, citric acid between 0.01% and 3%, preservative between 0.8% and 1%, sweetener between 0.05% and 20 %, coloring between 0.2% and 1%, fructose between 1% and 15% and water between 30% and 80%.