BRPI0715495A2 - LOW CALORIE, LOW FAT, HEALTHY AND NUTRITIVE FOODSTUFFS - Google Patents

Abstract

LOW COST FOOD PRODUCT, LOW CALORIE AND LITTLE FAT AND METHOD FOR PREPARING THE SAME. The present invention relates to a low calorie, low fat food product of a foodstuff and a stable foam. The foam has a liquid matrix, gas bubbles and structuring agent that forms a lamellar or vesicular cage structure without generating a gel giving a rubbery texture. The lamellar / vesicular cage structure traps a substantial portion of the bubbles and liquid matrix therein into a sufficiently compact structure that substantially prevents liquid matrix drainage and coalescence and bubble creaming to maintain foam stability even when the foam is subjected. thermal shock. The food product contains less than 0.5 grams of fat and provides a caloric density of less than 200 kcal for each 100 ml portion of bubble free liquid matrix.

Description

Report of the Invention Patent for "HEALTHY AND NUTRITIVE LOW CALORIE FOODSTUFFS".

BACKGROUND OF THE INVENTION The present invention relates to stable foams having a

controlled fine air bubble size distribution and edible products prepared therefrom having a low fat content. Particularly interesting products prepared from such foams include ice cream and related frozen products. The manufacture of finely dispersed gas bubbles in one phase

continuous liquid or semi-solid fluid or designated as gas dispersions for gas volume fractions below about 10-15% or as foams for gas volume fractions greater than about 15-20% is of great interest in particularly in the pharmaceutical, cosmetic, ceramic and building material industries. The gas fraction in related products of these industries has a strong impact on physical parameters such as density, rheology, thermal conductivity and compressibility, and related application properties. In the area of food, liquid to semi-solid system aeration adds value with respect to consistency and related perception / sensory properties such as creaminess, softness and smoothness as well as improved shape retention and blending stability. For specific food systems such as frozen tables or ice cream, strongly reduced thermal conductivity is another major stability factor that protects the product from rapid thawing; for example, due to thermal shocks from the storage "cooling chain" to the consumer's refrigerator. The strong increase in internal surface may also give access to the new area for adsorption and fixation / stabilization of functional / technofunctional molecules such as flavorants and / or nutritionally active compounds. In frozen and aerated frozen water-based slurries

conventional ice cream type, typically important sensory properties such as scoop

! Softness, shape retention during melting and thermal shock stability are determined by the mutual action of the three dispersed phases: cells / air bubbles, fat globules / fat globules and water ice crystals within. Size ranges and volume fractions characteristic of these dispersed components as shown, for example, in Table 1.

Table 1: Size ranges and phase volume fractions in conventional ice cream _

gas / air cells fat globule agglomerates ice crystals water Average diameter Χδο.ο / μπ 25-35 2-100 50-60 Volume fraction /% vol. 50-60 8-15 40-50

Well-stabilized small air cells are primarily responsible for the creaminess and smooth texture feel during melting of ice cream in a consumer's mouth. Molten air / foam cell structure during tongue-palate shear treatment results in a more pronounced creaminess perception. Smaller air cell size also supports longer shelf life of frozen ice cream systems due to the larger steric hindrance to ice crystal formation. In constant gas volume fraction a larger number of smaller air cells generates a larger total gas interface area and then reduced thickness of yamels formed between air cells by the continuous aqueous fluid phase. This restricts ice crystal formation within these coverslips. Another direct but less pronounced contribution to creaminess is derived from medium-sized fat globule clusters below 20-30 microns in diameter. When the fat globule becomes larger than about 30-50 microns, the creamy sensation turns into a greasy, butter-like mouthfeel. The ability to be removed with a spoon of fluid pastes

Frozen, aerated, such as ice cream, is mainly related to the ice crystal structure, in particular the size of the ice crystal and its interconnectivity. Ability to be scooped out is the most relevant quality characteristic of ice cream in the low temperature range of -20 ° C to -15 ° C.

In conventional ice cream manufacturing, partial freezing is

made in continuous or batch freezers having cold scraped surface heat exchangers for outlet temperatures below about -5 ° C. Then the ice cream slurry is filled into cups or formed out of extrusion molds. The products are then hardened in freezing tunnels with cooling medium air temperatures around -40 ° C until a product core temperature of about -20 ° C is reached. Then the products are stored and / or distributed. After pre-freezing conventional ice cream recipes in an ice cream freezer, about 40-45% of the water that can be frozen is frozen as water ice crystals. Another fraction of about 55-60% of the water that can be frozen is still liquid due to the freezing point depression in the liquid solution concentrated in sugars, polysaccharides and proteins. Most of this liquid fraction freezes during further cooling in the hardening tunnel. In this hardening stage, the ice cream is in the resting state. Consequently, additionally frozen water crystallizes on the surfaces of existing ice crystals, causing it to develop from about 20 microns to 50 microns and more. Some of the ice crystals interconnect to form a three-dimensional ice crystal network. When such nets are formed, ice cream behaves like a solid body and its ability to be scooped out decreases.

Certain patents such as U.S. Patent Nos. 5,620,732; 6,436,460; 6,491,960; 6,565,908 disclose the restriction of crystal formation during cooling / freezing through the use of antifouling proteins. This is also expected to have a positive impact on crystal connectivity with respect to improved spoonability.

U.S. Patent Nos. 6,558,729, 5,215,777, 6,511,694 and 6,010,734 disclose the use of other specific ingredients such as low melt vegetable fat, polyol fatty acid polyesters or specific sugars such as sucrose / maltose mixtures for soften the related ice cream products, thus improving the scooping and creaminess.

US Patent Nos. 5,345,781, 5,713,209, 5,919,510, 6,228,412 and RE36,390 disclose specific processing equipment, particularly single or double axis continuous freeze extruders, to refine the ice cream microstructure (ice cream cells). air, ice crystals and fat globule agglomerates) using high viscous friction forces acting at very low processing temperatures from 10 ° C to -15 ° C and then improving texture and stability properties.

Other publications disclose the use of mesomorphic surfactant phases with a premix having surfactants and water being prepared at a specified temperature to provide a continuous lamellar phase. These documents include European Patent Application 753,995 and PCT Publication W095 / 35035. Another approach which discloses the use of edible surfactant mesomorphic phases as structuring agents and / or fat substitutes can be found in U.S. Patent 6,368,652, European Patent Application 558,523 and PCT Publication W092 / 09209.

PCT Publication W02005 / 013713 describes a popsicle having at least 2% by weight fat and its manufacturing process, where a little of all fat is present as oily bodies.

Despite these descriptions, however, there remains a need for a process for forming frozen foams or frozen popsicles that when frozen do not undergo pronounced gas bubble widening and their associated generation of pronounced solid body behavior or freezing.

Also, new aeration techniques to address the above need remain lacking. For example, industrial membrane-based aeration technology is still quite new. Conventional aeration or tapping of liquid fluid systems is generally performed using rotor / stator dispersive mixing devices in turbulent flow fields under very high power feed rate conditions.

Membrane-based dispersion procedures are known in the area of liquid / liquid dispersion (emulsification) using static membrane modules where separation of dispersed liquid droplets is caused by overflow of the membrane with the continuous liquid phase. However, this means that the forces or stress supporting droplet separation are directly coupled with the volume flow rate of the continuous fluid phase. This is certainly not acceptable for the manufacture of related emulsion or dispersion systems if changes in volume flow rate also impact the dispersed phase droplet size distribution thus changing related system properties.

Early attempts at membrane foaming were also introduced using static membrane devices with the same type of problems as described for the above liquid / liquid dispersion processing, however, with more pronounced problems with the generation of small bubbles in particularly at higher gas volume fractions (> 30-40%). This can be based on a well-known physical relationship, described by the so-called Critical Capillary Number (Cac). The main type of flow generated in the vicinity (ie Prandt1 split layer) of a static overflow membrane is shear flow. In shear flow the Critical Capillary Number is a strong function of the viscosity ratio of dispersed and continuous phases (Qdisperse continuous) - In particular for very low viscosity ratio in the range of <10 "3 - 10" 4 representing foam systems. , Cac can reach values greater than about 10-30. The reason is that despite the large and easy deformation of air bubbles in shear liquids, there is no efficient breakdown, or, in other words, critical bubble deformation is increasing greatly with decreasing viscosity ratio. At high volume flow rates turbulent flow conditions are achieved with improved bubble dispersion. This is unsatisfactory, however, with respect to bubble size and narrow bubble size distribution width. Even in the turbulent flow domain a laminar Prandtl layer exists in the vicinity of the walls, thus limiting the turbulent dispersion mechanism.

Recently a rotating membrane device has been introduced for liquid / liquid dispersion showing the great potential for improved droplet dispersion in particular with respect to small and narrow distribution size droplets, but this device has not been used for gas dispersion. or foaming. This is likely due to problems related to the difficult shear-dominated laminar flow gas bubble break described above, as well as due to the high density difference between the two phases that makes the process in particularly laminar flow fields , rotational, even harder. The gas phase having less than one percent of the net density tends to separate into smaller radii (equivalent to the lower centrifugal pressure) in the centrifugal force field acting on rotating laminar flows without flow related disturbance. Such fundamental problems remain unresolved.

German patent application DE 101 27 075 discloses a rotary membrane device for the manufacture of emulsion systems. This device is not suitable, however, for the generation of homogeneous gas dispersions or finely dispersed foams due to the large radial dimensions of the dispersion gaps between the membrane modules and the housing, which would strongly support the higher rotational speed phase blending. required for the refinement of gas bubbles.

PCT Publications WO 2004/30799 and WO 01/45830 describe similar membrane devices for emulsion production with problems identical to those of gas dispersions or foams that have been previously mentioned.

There is then a need for a new aeration device and method to enable the formation of a low fat frozen foam product which when frozen does not form large gas bubbles or interconnected ice crystals and their subsequent solid body behavior. There is also a need for products containing such new foam. SUMMARY OF THE INVENTION

The invention relates to a stable foam comprising a matrix of liquid, gas bubbles and a structuring agent that forms a lamellar and / or vesicular cage structure without formation of a gel structure giving a foam-like texture to the foam. . The lamellar / vesicular cage structure traps at least a substantial portion of the gas and liquid matrix bubbles therein to retain and stabilize the gas and liquid bubbles in a sufficiently compact structure that substantially prevents liquid matrix drainage as well as coalescence. and gas bubble creaming to maintain foam stability even when the foam is subjected to multiple thermal shocks.

Advantageously, the liquid matrix comprises a polar fluid, the gas is nitrogen, oxygen, nitrogen dioxide (N2O2), argon or mixtures thereof, the gas bubbles have a sufficiently small average diameter and are sufficiently closely spaced in the lame cage structure. lar / vesicular to prevent formation of compacted frozen crystals having average diameters of 50 microns or more in the liquid matrix when the foam is subjected to a temperature that is below the freezing temperature of the liquid matrix. Preferably, the liquid matrix comprises water, the gas is air, the gas bubbles have an average diameter Xso. Which is less than 30 microns and are spaced by a distance that is less than 30 microns and the foam has a gas bubble diameter distribution ratio Xgo, o / Xio, which is less than 5. More preferably, the gas bubbles have an average diameter Xso.o which is less than 15 microns and are spaced by a distance that is less than 15 microns and the foam has a gas bubble diameter distribution ratio Χθο, ο / Χ-ιο, ο which is less than 3.5 and more particularly is below 2.5.

Suitable structuring agents generally comprise an amphiphilic compound or material which includes swollen hydrophilic portions that form the lamellar or vesicular cage structure. The structuring agent will often be a surfactant and more specifically an emulsifier and may be present in an amount of from about 0.1 to 2% by weight of the liquid matrix. A preferred structuring agent comprises a pre-treated thermally, physically and / or mechanically pretreated polyglycerol ester (PGE) and is present in an amount of from about 0.25 to 1.5% by weight of the matrix. liquid. The PGE is treated to provide an improved lamellar or vesicular cage structure for retaining gas bubbles and liquid matrix therein and is particularly useful when a very thin gas bubble foam is required or desired.

The liquid matrix may include a viscosity increasing agent in an amount sufficient to provide the liquid matrix with a higher viscosity to help retain the matrix and gas bubbles in the lamellar / vesicular cage structure. The viscosity modifying agent is a carbohydrate in an amount from about 5 to 45% by weight of the liquid matrix, a plant or dairy protein in an amount from about 5 to 20% by weight of the liquid matrix, a polysaccharide in an amount from about 0.1 to 2% by weight of the liquid matrix or a mixture thereof. More specifically, the carbohydrate, if present, is sucrose, glucose, fructose, corn syrup, lactose, maltose or galactose or a mixture thereof and is present in an amount of from about 20 to 35% by weight of the matrix. liquid, the plant or dairy protein, if present, is soy, whey protein or whole milk or a mixture thereof in an amount of about 10 to 15% by weight of the liquid matrix, and the polysaccharide, if present. present is guar gum, locust bean gum, carrageenan gum, xanthan gum, pectin or a mixture thereof in an amount from about 0.1 to 1.25% by weight of the liquid matrix.

Another embodiment of the invention relates to solid foams of the types described herein and which are maintained at a temperature which is below that which causes the liquid matrix to solidify or freeze. Surprisingly, the solidified or frozen matrix does not include frozen compacted liquid crystals having average diameters of X 50, 50 microns or more, and the foam remains stable without significant change in bubble size and crystal size distributions. ice after multiple thermal shocks.

Another embodiment of the invention relates to a method of manufacturing a stable foam comprising a matrix of liquid, gas bubbles and a structuring agent forming a lamellar or vesicular cage structure that entails and stabilizes at least a portion. gas bubbles and liquid matrix in it. This method generally includes the steps of providing a crystalline or semicrystalline amphiphilic agent compound or material that includes hydrophobic or hydrophilic portions in a liquid matrix at a pH between 6 and 8; adding a swelling agent to the liquid matrix with heating for a time and a temperature sufficient to melt the crystalline compound or material and providing a solution of the liquid matrix, the swelling agent and hydrophilic swelling portions of the amphiphilic agent. form cages or vesicles of cage structure; homogenizing the solution under conditions sufficient to disperse the cages in the cage structure; cooling the homogenized solution to a temperature below ambient to secure the coverslips / vesicles as a cage structure without gel generation giving a rubbery texture; and provision of air bubbles in the solution. Thus, the lamellar / vesicular cage structure traps and stabilizes at least a substantial portion of the gas and liquid matrix bubbles therein to retain the gas and liquid bubbles in a sufficiently compact structure that substantially prevents drainage of the gas matrix and liquid matrix. liquid and coalescence of gas bubbles to prepare a stable foam that maintains stability even when subjected to multiple thermal shocks. Dispersion of a lamellar structure may also be referred to as multilamellar vesicles.

The liquid matrix generally comprises a deionized polar fluid. The pH of the deionized polar fluid is set to neutral (approximately 7) prior to the addition of the amphiphilic agent, and then the solution is heated to a temperature above 65 ° C to 95 ° C for a time of about 20 ° C. at 85 seconds. This helps to dissolve the amphiphilic agent in the liquid matrix. If a pasteurisation step is combined, the maintenance time at the respective temperature is suitably adjusted from about minutes at 65 ° C to 30 seconds at 85 ° C. The amphiphilic agent generally comprises a surfactant or more specifically an emulsifier and is present in an amount of from about 0.1 to 2% by weight of the liquid matrix, and the swelling agent is typically a material that is compatible with the amphiphilic agent. and that causes the agent to swell. For the exemplary PGE emulsifier, the swelling agent comprises non-esterified fatty acids which are soluble or dispersible in the liquid matrix and which is also added in an amount from about 0.1 to 2% by weight of the matrix. liquid. At a pH of 7 most fatty acids are non-protonated and carry a liquid charge supporting the swelling effect.

The homogenization can be a high pressure homogenization conducted at 12.5 to 12.5 MPa (125 to 225 bar) at a temperature of about 60 ° C to 95 ° C and then the homogenized solution is cooled to a temperature of less than about 10 ° C, but without freezing the liquid matrix for a period of between 4 and 20 hours. Thereafter, the cooled solution may be further treated to reduce the pH to between 2 and 4.5 and / or add a salt prior to aeration of the cooled solution to form the foam.

The liquid matrix generally comprises a salt ion-free polar fluid optionally includes a viscosity increasing agent in an amount sufficient to provide the liquid matrix with an increased viscosity to help retain the liquid matrix and gas bubbles. in the lamellar / vesicular cage structure. The liquid matrix comprises deionized water, and the viscosity modifying agent may be any of those mentioned more specifically herein. The viscosity modifying agent is generally added to deionized water at neutral pH and moderately heated to a temperature of about 30 ° C to 50 ° C prior to the addition of the amphiphilic material or compound.

Gas bubbles are generally nitrogen, oxygen, argon or mixtures thereof and are provided in the solution by a beating device or by introduction through a porous membrane. To obtain gas bubbles having an average gas bubble diameter X50, which is between 10 and 15 microns, a conventional rotor / stator beating device can be used to trap the gas bubbles in the solution. To obtain gas bubbles having an average gas bubble diameter Xso.o which is below 10 microns and a narrow gas bubble size distribution with a bubble diameter distribution ratio Χθο, ο / Χ- ιο, ο which is less than 3.5, gas bubbles may be provided in the solution through a 6 micrometer medium pore diameter rotating membrane that is configured, sized, positioned and moved to separate gas bubbles. that size of the membrane surface where they are formed from a gas stream that passes through the membrane, and insert them into the liquid matrix. Finally, to obtain gas bubbles having an average gas bubble diameter X50, which is below 7.5 microns and a narrow gas bubble size distribution with a bubble diameter distribution ratio Xgo. o / ,ιο, ο which is less than 3.5 these gas bubbles can be provided in the solution through a 6 micrometer average pore diameter membrane that is shaped like a closed cylinder that is stationary with gas introduced from the outside to the cylinder to form gas bubbles on the inner surface of the membrane, and the liquid matrix flowing above the inner membrane surface eventually supported by a rotating non-membrane cylinder concentrically or eccentrically placed within the cylinder. of the membrane to separate the gas bubbles.

As mentioned above, a preferred product is a solid foam, and this can be provided by solidifying the liquid matrix by maintaining it at a temperature that is below that which causes the liquid matrix to solidify or freeze. Surprisingly, the solidified or frozen matrix does not include compact frozen liquid crystals that have average diameters Xso.of 50 microns or larger, and where the foam remains stable without significant changes in gas bubble and ice crystal size distributions. after multiple thermal shocks. This can be achieved if a viscosity increasing agent is added to the deionized liquid matrix or not although a viscosity increasing agent is preferred for other reasons which will become apparent in the following detailed description. BRIEF DESCRIPTION OF DRAWINGS

For a further understanding of the nature and advantages of the invention as well as related advantages compared to the state of the art, reference should be made to the following description taken in conjunction with the accompanying figures where the invention and the properties related to the invention are exemplary. shown where:

Figure 1 is a graph of air bubble size distribution obtained from a conventional bubble dispersion device. Figure 2 is a bubble size distribution chart of

of a foam made in accordance with an embodiment of the present invention.

Figure 3 is a bar graph illustrating the 10-, 50Â °, and 90th percentage of bubble diameters for three different aeration process / device embodiments of the invention.

Figure 4 is a graph indicating the bubble size or "narrowness" distribution width for three different process / aeration device embodiments of the invention.

Figures 5A and 5B are Scanning Electron Microphotographs of the foamed cage structures of the invention.

Figure 6 is a graph showing the dependence of lamellar phase volume as a function of added swelling agent concentration.

Figure 7 is a diagram illustrating the steps for foaming according to the present invention.

Figure 8 illustrates the resulting product obtained if one changes the order of the heating step (I) and the pH-adjusting step (II) that produces the foam, where the reverse order (II, then I) generates a structure collapse. pronounced without any foam. Figure 9 is a photograph of two test tubes to compare

the drainage characteristics of a foam according to the invention with that of a conventional fruit ice cream. Figure 10 is a graph of bubble diameters for thermally shocked foams, with Figure 10A being a micrograph showing the bubbles before thermal shock and Figure 10B illustrating the bubbles after thermal shock.

Figure 11 is a graph showing the shock behavior.

of a foam according to the invention.

Figure 12 is a schematic drawing of a first embodiment (Type I) of the aeration device of the invention showing an axial section through the device with the membrane installed on the surface of the rotating interior (i.e. cylinder); with the enlarged gap sections of FIG. 12A and FIG. 12B showing compact gas entity on the membrane surface.

Figure 13 is a schematic drawing of a second embodiment (Type II) of the aeration device of the invention showing an axial section through the device with a membrane mounted on the fixed outer surface (cylindrical housing) with the gap section enlarged from Figure 13A showing strands of gas projecting from the membrane pore into the gap.

Figure 14A is a sectional view through the apparatus of figures 12-13, orthogonal to the axis of rotation, illustrating the eccentric arrangement of the rotatable inner portion and housing, Figure 14B illustrating a sectional view parallel to the axis of rotation.

Figure 15A is a sectional view through the apparatus of figures 12-13, orthogonal to the axis of rotation, showing the eccentric arrangement of the swiveling inner part and housing with the aeration membrane attached to the housing and profiled surface of the housing. rotating inner (ie, cylindrical) portion with FIG. 15b illustrating a sectional view parallel to the axis of rotation.

Figure 16 is a graph of air bubble size distribution function q0 (x) (i.e. number density distribution) after dispersion treatment in the new membrane-mounted B-Type Il membrane device in the fixed housing. Figure 17 is a graph of air bubble size distribution function q0 (x) (i.e. number density distribution) after dispersion treatment in the Type II membrane device under the same conditions as device B -Type I.

Figure 18 is a graph of size distribution function.

air bubble q0 (x) (ie number density distribution) after dispersion treatment in a conventional rotor / stator device under the same conditions as B-Type I and II devices.

Figure 19 is a graph showing the functional dependence of the mean bubble diameter X5o, o (mean bubble volume distribution value, q3 (x)) as a function of the dispersed gas in a NDA recipe volume fraction -1, aerated with two different process modalities: rotating inner cylinder membrane-mounted membrane process / device (B-Type I) and fixed membrane membrane process / device in housing and solid rotating inner cylinder with smooth surface (B-Type II); conditions: recipe NDA-1; gap) 0.22 mm, rpm: 6250).

Figure 20 is a graph showing the functional dependence of the mean bubble diameter X5o, o (mean number distribution value, q0 (x)) as a function of volumetric energy density (volume liquid energy feed) for continuous liquid phase fluid recipe NMF-2 (2A, comparable 2b) aerated with two different processes: conventional rotor / stator toggle pin with turbulent flow characteristics (A) and new membrane process / device with membrane mounted on the rotating inner cylinder (B-Type I). Figure 21 is a graph of size distribution function.

(q) (= number density distribution) after dispersion treatment in a new membrane device with a membrane mounted in the fixed outer housing and with a profiled internal rotating cylinder surface (conditions: recipe NDA- 1, gap: 0.22 mm, rpm: 6250, gas volume fraction 0.5).

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

In the following description various useful definitions are used to define the invention and to understand its novel features.

The term "thermal shock" as used herein means a change in foam state from a solid to a liquid or semi-liquid, or vice versa, caused by heating a mixture where the matrix is frozen to a temperature where the matrix is liquid or semi-liquid, or cooling a temperature where the matrix is liquid to a temperature where the matrix is frozen or solid.

The term "thermal shock resistance" as used herein means the foam's ability to maintain stability when subjected to one or more thermal shock occurrences. This generally means that the foam substantially retains its bubble size and bubble size distribution after thermal shock, that is, the bubbles do not coalesce and the foam structure does not deteriorate.

The present invention relates to a new and versatile stable foam as well as foam manufacturing methods and products incorporating or containing the new foam. Foam is a unique arrangement of gas bubbles in a matrix, with the addition of certain additional components resulting in a unique new Iamelar cage structure that assists in stabilizing the bubbles in the foam. Bubbles can be made of any gas depending on use.

desired foam. For most uses, gas bubbles are made of air, but, if desired, the gas may be any that is inert or at least non-reactive with the matrix liquid and the anticipated components to be included in the matrix. or foam. For example, nitrogen, oxygen, argon, nitrogen dioxide or mixtures thereof are generally preferred although hydrogen, helium and other such gases may be used for specialty foam applications. Fine foam bubbles are present in a liquid matrix that contains certain useful additives that encourage and maintain foam structure despite exposure to different temperatures ranging from those that freeze the matrix to those that warm it to just below boiling point of the matrix. The liquid that is used to form the foam matrix may also vary widely depending upon the desired type of foam and its end use. The most convenient and abundant liquid for this purpose is water, although any other liquid that is polar and non-reactive with gas bubbles and matrix constituents may be used. As a primary use of foam would be for consumption, gas and liquid should be non-toxic for human consumption.

The matrix generally comprises the liquid and includes a structuring agent that forms a lamellar or vesicular cage structure without generating a gel that gives the foam a rubbery texture. The Iamelar Gallium structure traps at least a substantial portion of the gas and liquid matrix bubbles therein to retain the gas and liquid bubbles in a sufficiently compact structure that substantially prevents liquid matrix drainage and coalescence and creaminess ( gas bubbles to maintain foam ability even when the foam is subjected to multiple thermal shock.

The term "substantially prevents drainage" as used herein means that no more than 5% of the liquid drains from the foam when kept for 24 hours at room temperature in a container. Also, the term "substantially retains stability" means that the foam may undergo one or more heat shock excursions without losing its structure. This means that the foam can be frozen, melted and melted again while retaining its structure. In an ice cream product, for example, which is a preferred embodiment of the invention, this means that the product can be frozen and refrozen without generating ice crystals of a size that would make the product unpalatable.

Advantageously, the liquid matrix comprises a polar fluid, the gas is nitrogen, oxygen, argon, nitrogen dioxide or mixtures thereof, the gas bubbles have a sufficiently small average diameter and are sufficiently closely spaced in the lamellar cage structure. to prevent formation of frozen crystals having average diameters (X60 °) of 50 microns or greater in the liquid matrix when the foam is subjected to a temperature that is below the liquid matrix freezing temperature. Preferably the liquid matrix comprises water, the gas is air, the gas bubbles have an average diameter Xso which is less than 30 microns and are spaced by a distance of less than 30 microns and The foam has a gas bubble diameter distribution ratio X9o, which is less than 5. More preferably, the gas bubbles have an average diameter Xso.oque is less than 15 microns and are spaced apart. by a distance that is less than 15 microns and the foam has a Xgo gas bubble diameter distribution ratio, o / Χ-ιο, ο which is less than 3.5 and more particularly between 2 to 3 .

Suitable structuring agents generally comprise an amphiphilic compound or material which includes swollen hydrophobic and hydrophobic moieties that have been cage structure vesicles or vesicles. The structuring agent will often be an emulsifier and will be present in an amount of about 0.05 to 2.5% by weight of the liquid matrix. A preferred structuring agent comprises a physicochemically fatty acid ("PGE") polyglycerol ester (i.e., applying a "charge treatment" of the molecules: the pronounced net charge at neutral pH, prior to the heating and neutralizing step of the fillers at reduced pH and / or through an increased salt ion content before beating) or mechanically pretreated and is present in an amount of about 0.1 to 1.5% by weight of the matrix of liquid. The ester is treated to provide an improved lamellar / vesicular cage structure for retaining gas bubbles and liquid matrix therein and is particularly useful when a very thin gas bubble foam is required or desired. This can be achieved by adding a swelling agent, such as non-esterified fatty acids, which causes the yamels to swell and form larger pores.

Other suitable structuring agents include conventional stabilizing agents and emulsifiers and any of a wide variety may be used either alone or in various combinations. The amount of emulsifier is not critical, but is generally retained at a relatively low level. PGE is preferred because it has a controllable amount of swelling and this allows a person to control the formation of the cage structure to the desired level for the selected bubble size and intended use of the foam. As other emulsifiers may be adjustable (by the addition of fatty acids, salt and / or lowering the pH) to provide different charged molecule interactions in the interlamellar space, various other suitable emulsifiers, for example mono- or triglycerides, may be selected with a based on routine testing. Relative amounts may also be routinely determined, but it has generally been found that the amounts to be used will be greater than those of current food products, such as ice cream, because the emulsifier is both coating the gas bubbles as well as providing the lamellar structure. / vesicular cage.

The liquid matrix may include a viscosity increasing agent to provide sufficient viscosity to remain between bubbles in the foam. This component may be any of several viscosity increasing agents which are known for use with the particular liquid selected for the foam. When the matrix liquid is water, one skilled in the art has several compounds to consider for selection. The viscosity increasing agent may be a carbohydrate in an amount of about 5 to 45% by weight of the liquid matrix, a plant or dairy protein in an amount of about 5 to 20% by weight of the matrix. of liquid, a polysaccharide in an amount from about 0.1 to 2% by weight of the liquid matrix or a mixture thereof. More specifically, the carbohydrate, if present, may be sucrose, glucose, fructose, corn syrup, lactose, maltose or galaxies and is present in an amount of from about 20 to 35% by weight of the liquid matrix. the plant or dairy protein, if present, may be soybean, whey or milk protein in an amount of about 10 to 15% by weight of the Ifquido matrix, and the polysaccharide, if present, may be a stabilizer such as galactomannan or guar gum, locust bean gum, carrageenan gum or xanthan gum in an amount from about 0.2 to 1.25% by weight of the liquid matrix. Other materials may be used for this purpose as will be referred to herein. The combination of an emulsifier and a stabilizing agent is preferred in certain embodiments.

Another embodiment of the invention relates to solid foams of the types described herein and which are maintained at a temperature which is below that which causes the liquid matrix to solidify or freeze. Surprisingly, the foam has sufficiently small bubble size and size distribution such that the solidified or frozen matrix does not include frozen liquid crystals that have average (Xso.o) diameters of 50 microns or more, and yet the foam remains stable after multiple thermal shocks.

Another embodiment of the invention relates to a method of manufacturing a stable foam comprising a matrix of liquid, gas bubbles and a structuring agent forming a lamellar or vesicular cage structure that entrap at least a substantial portion of the gas bubbles and matrix of liquid in it. This method generally includes the steps of providing a crystalline amphiphilic agent or material compound that includes hydrophobic and hydrophilic portions in a liquid matrix at a pH between 6 and 8; adding a swelling agent to the warming liquid matrix for a time and at a temperature sufficient to melt the crystalline compound or material and providing a solution of the liquid matrix, the swelling agent and swollen hydrophobic and hydrophilic portions of the agent. amphiphile forming cages or vesicles of cage structure; homogenization of the solution under conditions sufficient to disperse the cage structure cells / vesicles; cooling the homogenized solution to a temperature below ambient to secure the coverslips / vesicles to the cage structure without generating a gel giving a rubbery texture; and provision of air bubbles in the solution. Thus, the Iamelar cage structure traps at least a substantial portion of the gas and liquid matrix bubbles therein to retain the gas and liquid bubbles in a sufficiently compact structure that substantially prevents liquid matrix drainage and coalescence and creaminess ( creaming) of gas bubbles to prepare a stable foam that maintains stability even when subjected to multiple thermal shock.

The pH of the deionized liquid matrix is preferably adjusted to neutral (approximately 7) prior to the addition of the amphiphilic agent, and then the solution is heated to a temperature above 65 ° C to 95 ° C for a time of about 20 to 85 seconds. This helps to dissolve the amphiphilic agent in the liquid matrix. If a pasteurisation step is combined, the maintenance time at the respective temperature is suitably adjusted from about 25 minutes at 65 ° C to 30 seconds at 85 ° C. The amphiphilic agent generally comprises a surfactant or more specifically an emulsifier and is present in an amount of about 0.1 to 2% by weight of the liquid matrix, and the swelling agent is typically a material that is compatible with amphiphilic agent and causing the agent to swell. For the exemplary PGE (polyglycerol fatty acid ester) emulsifier, the swelling agent comprises non-esterified fatty acids which are soluble or dispersible in the liquid matrix and which is also added in an amount between about 0.1 and 2% by weight. weight of liquid matrix. At a pH of 7 most fatty acids are non-protonated and carry a net charge supporting the swelling effect. Homogenization can be a high homogenization.

pressure conducted at 12.5 to 22.5 Mpa (125 to 225 bar) at a temperature of about 60 ° C to 95 ° C and then the homogenized solution is cooled to a temperature of less than about 10 ° C, but without freezing the liquid matrix for a period of between 4 and 20 hours. Thereafter, the cooled solution may be further treated to reduce the pH to between 2 and 4.5 and / or to add a salt prior to aeration of the cooled solution to form the foam.

The liquid matrix generally comprises a salt ion-free polar fluid and optionally includes a viscosity increasing agent in an amount sufficient to provide the liquid matrix with an increased viscosity to help retain the liquid matrix and blisters. gas in the lamellar cage structure. A liquid matrix comprises deionized water, and the viscosity modifying agent may be any of those mentioned more specifically herein. The viscosity modifying agent is generally added to deionized water at neutral pH and with moderate heating at a temperature of about 30 ° C to 50 ° C prior to the addition of the amphiphilic material or compound.

Gas bubbles are generally nitrogen, oxygen, argon, nitrogen dioxide or mixtures thereof and are provided in the solution through a beating device or through introduction through a porous membrane. To obtain gas bubbles having an average gas bubble diameter Xso.oque is below 10 microns and a narrow gas bubble size distribution with a bubble diameter distribution ratio Xgo.o / Xio.oque is less than 3.5 the gas bubbles may be provided in the solution through a 6 micrometer average pore diameter rotating membrane that is configured, sized, positioned and moved to separate gas bubbles of this size from the surface of the membrane. brane where they are formed from a flow of gas passing through the membrane, and insert them into the liquid matrix. Finally, to obtain gas bubbles having an average gas bubble diameter X50, which is below 7.5 microns, and a narrow gas bubble size distribution with a bubble diameter distribution ratio Xgo.o / Xio.oque is less than 3.5 such gas bubbles can be provided in the solution through a 6 micrometer average pore diameter membrane that is configured in the shape of a closed cylinder that is stationary with gas introduced from outside the cylinder. to form gas bubbles on the inner surface of the membrane, and the liquid matrix flowing above the inner membrane surface eventually supported by a rotating non-membrane cylinder concentrically or eccentrically placed within the membrane cylinder to separate the bubbles from gas.

As mentioned above, a preferred product is a solid foam, and this can be provided by solidifying the liquid matrix by maintaining it at a temperature that is below that which causes the liquid matrix to solidify or freeze. Surprisingly, the solidified or frozen matrix does not include compact frozen liquid crystals that have average diameters Xso.of 50 microns or more, and where the foam remains stable without significant changes in gas bubble and ice crystal size distributions after multiple thermal shocks. This can be achieved if a viscosity enhancing agent is added to the deionized liquid matrix or not although a viscosity enhancing person is preferred for other reasons which will become apparent from the following detailed description.

A preferred viscosity enhancing agent is sugar, since one of the main uses for the foam of the invention is in a food or pharmaceutical product for consumption. In addition to increasing the viscosity of the matrix, sugar gives the foam a pleasant and desirable taste. Any conventional sugar component can be used since there is no critical point to the specific type. When a polysaccharide is used, a gum is preferred. Suitable gums include guar gum, locust bean gum, xanthan gum, pectin or carrageenan.

It has been found that the foam microstructure includes a lamellar or vesicular "cage" or "cell" structure formed by the emulsifier and where the bubbles are trapped. The cage is versatile enough to retain its orientation and structure despite heating and cooling of the die. Furthermore, this cage structure is not directly dependent on the viscosity of the matrix so that one skilled in the art is provided with various foam design options for the particular end use.

One embodiment concerns the production of stable nanofoams that are of low cost and of great use to many different food products. When frozen, such foams prevent the generation and development of ice crystals. Such foams are inexpensive due to the small number of conventional ingredients. If desired, such foams may be allergen free (i.e., containing no protein or dairy components) and / or may have a low calorie content with little or no fat. The foams also provide a smooth, creamy mouthfeel with a desirable taste release. These foams are relatively easy to manufacture and are shelf stable at room temperature. They have a clean melting behavior with a clean, fresh flavor release. There is a low hygiene risk due to omission of dairy ingredients.

A key feature of this foam is its ability to retain very small, homogeneous, micro to nanoscale bubbles that act as handrails in the consumer's mouth to provide smoothness and lubrication resulting in a very creamy mouth feel despite the absence of grease. This opens a whole new frontier of "healthy diet" products so far not possible to manufacture.

The structuring agent may be present in the foam alone or in combination with a stabilizer. Gum stabilizers are particularly effective with emulsifiers in controlling viscosity, providing mouthfeel and improving beating (aeration) properties; to provide a protective colloid to stabilize proteins for heat processing; to modify the surface chemistry of fat surfaces to minimize creaming, to provide acid stability to protein systems and; to increase freeze-thaw stability. Gums can be classified as neutral and acid, straight and branched, gelling and non-gelling. The main gums that can be used are Karaya gums, alfalfa gum, carrageenan gum, xanthan, guar, pectin, tare gum and carboxymethylcellulose.

Generally the foam compositions of the invention may be used to make various different edible and inedible products. When made in a food or drink composition, the foam can be naturally sweetened. Natural sources of sweetness include sucrose (liquid or solid), glucose, fructose and corn syrup (liquid or solid). Other sweeteners include lactose, maltose and galactose. Sugar levels and sugar sources preferably result in sugar solids levels of up to 20 wt%, preferably from 5 to 18 wt%, especially from 10 to 17 wt%. If it is desired to use artificial sweeteners, any of the artificial sweeteners well known in the art may be used, such as asparagus, saccharin, Alitame® (obtainable from Pfizer), acesulfame K (obtainable from Hoechst), cyclamates, neotame. , sucralose and the like. When used, asparagus is preferred.

If desired, glycerol or also antifreeze proteins may be used to control ice formation in foams having larger bubble size and bubble size distribution. Sorbitol may also be employed, but glycerol is preferred. Glycerol may be used in an amount of about 1% to 5%, preferably 2.5% to 4.0%. Antifreeze Proteins (AFP) can be used at ppm concentrations. These components are not required when preferred thin bubble sizes (or nanobubble sizes) are included in the foam.

Flavorings are preferably added to the product, but only in amounts that will give a mild, pleasant taste. The flavoring may be any of the commercial flavorings employed in ice cream, such as variable types of cocoa butter, pure vanillin or artificial flavoring, such as vanillin, ethylvanillin, chocolate, extracts, spices and the like. It will further be understood that many flavor variations can be obtained by combinations of basic flavorings. The candy compositions are flavored to taste as mentioned above. Suitable flavorants may also include seasonings such as salt, and imitation fruit or chocolate flavorings or alone or in any suitable combination, while in the case of salt additions they have to be added after heating. and subsequent cooling, but prior to smoking. Flavorings that mask unpleasant tastes of vitamins and / or minerals and other ingredients may also be included in the foam products of the invention. Malt powder can also be used for flavoring.

Preservatives such as Polysorbate 80, Polysorbate 65 and Sorbate

Potassium can be used as desired. Calcium is preferably present in the composition in from 10 to 30% RDI, especially about 25% RDI. The source of calcium is preferably tricalcium phosphate. For example, weight percent levels of tricalcium phosphate may range from 0.5 to 1.5%. In a preferred embodiment, the product is fortified with one or more vitamins and / or minerals and / or fiber sources, in addition to the calcium tricalcium phosphate source. These may include any of the following: Ascorbic Acid (Vitamin C), Tocopherol Acetate (Vitamin E), Biotin (Vitamin H), Vitamin A Palmitate, Niacinamide (Vitamin B3), Potassium Iodide, Calcium d-Pantothenate ( Vitamin B5), Cyanocobalamin (Vitamin B12), Riboflavin (Vitamin B2), Thiamine Mononitrate (Vitamin B1), Molybdenum, Chromium, Selenium, Calcium Carbonate, Calcium Lactate, Manganese (as Manganese Sulfate), Iron (as Orthophosphate) Ferric) and Zinc (as Zinc Oxide). The vitamins are preferably present in RDI from 5 to 20%, especially RDI from about 15%. Preferably, fiber sources are present in the product in more than 0.5 wt% and do not exceed 6 wt%, especially 5 wt%.

Some of the vitamins and / or minerals may be added to the frozen confection mix while others may be included in adjunct ingredients such as wafers, variegates and sauces.

The foam compositions of the invention may also contain a functional ingredient. The term "functional ingredient" as used herein includes physiologically or pharmacologically active substances intended for use in the treatment, prevention, diagnosis, cure or mitigation of disease or illness, or substances that provide some degree of nutritional or therapeutic benefit. to an animal when consumed. The term "functional ingredient" refers more particularly to the ISLI European definition which states that a functional food can be considered "functional" if it is satisfactorily demonstrated to beneficially affect one or more target functions in the body, in addition to appropriate nutritional effects in a way that is either better health and well-being and / or reduced risk of disease (Scientific Concept of Functional Foods in Europe: Consensus Document, British Journal of Nutrition, Volume 80, supplement 1, August 1998). Non-limiting examples include drugs, botanical extracts, enzymes, hormones, proteins, polypeptides, antigens, nutritional supplements such as fatty acids, antioxidants, vitamins, minerals, as well as other pharmaceutically or therapeutically useful compounds. Functional ingredients may include ingredients having active effects on dental or medical hygiene, bone health, digestive aids, intestinal protection, general nutrition, stress relief, and the like.

Another preferred component of the inventive foam composition is a nutritional component. The term "nutritional component" as used herein refers to a substance that has a physiological effect on an animal or mammal. Typically, nutritional components satisfy a specific physiological function or promote consumer health and well-being. Specific nutritional components include a botanical extract, vitamins, minerals, bulking agents or other nutrition supply components. The terms "botanical extract" and "botanical" as used herein

interchangeably refer to a substance derived from a plant source. Non-limiting examples may include echinacea, Siberian ginseng, ginko biloba, cola nut, goldenseal, gol kola, equizandra, elderberry, St. John's wort, valerian and ephedra. This additive may be a probiotic bacteria such as

It has been used to treat immune conditions, as well as to prevent or inhibit diarrhea caused by pathogenic bacteria.

The nutritional component may be one or more nutrients or minerals selected from the group consisting of vitamin E, vitamin C, vitamin B6, folic acid, vitamin B12, copper, zinc, selenium, calcium, phosphorus, magnesium, iron, vitamin A, vitamin B1, vitamin B2, niacin and vitamin D. Any or all of these minerals or nutrients may be included.

The food product of the invention may include polydextrose or fructose oligosaccharides such as inulin as a bulking agent or fiber source and is preferably included in from 1 to 10% by weight, especially from 1 to 10%. 6% by weight.

The term "medicinal component" as used herein refers to a pharmacologically active substance that exerts a localized or systemic effect or effects on an animal or mammal.

The medicinal component may be any type of biologically active agent that does not react with or otherwise spoil the foam.

A simple contact test can be conducted to determine compatibility. The agent will depend on whether the delivery system is intended for ingestion, topical application or implantation, such as by injection or as a suppository. Active agents that are found to be foam compatible may be coated or otherwise encapsulated to prevent the active ingredient from directly contacting the foam at least until after the application system is applied to or administered to the individual.

The cosmetic component may be any active ingredient or combination of ingredients that is applied topically to the skin or mucous membrane of an animal or mammal to administer a medicinal component or to provide a benefit or improvement to the benefit of the animal. animal or mammal.

The aroma component may be any type of aroma or taste enhancement component or any type of component that gives a noticeable odor character to the application system.

The term "specific functionality" when used to describe a component means that the component has some feature, property, or function that is not otherwise provided by the foam itself. One such component is a pigment or other coloring addition component. For example, when foam is to be consumed, a specific functionality should be a flavoring, edible inclusion, another organoleptic enhancement item. For pharmaceutical application systems, specific functionality could be a material that causes a delayed or sustained release of the active ingredient. When foam is intended for non-consumer uses, the specific functionality could be a flame-resistant compound. One of skill in the art may select components that provide the desired functionality for any particular application system based on the additive to be applied.

The additive may also be a biopolymer or bioengineered composition such as those providing sustained or delayed release of a medicinal or nutritional component. Preferably, this additive is one that degrades biologically in the body, for example, PLGA polymer.

The additive may also be an inorganic component that is applied by the system and which gives sound damping properties. Typical inorganic components include glass, clay or ceramic particles or fibers and these are added in appropriate amounts to achieve the soundproofing or sound dampening effect. The application system is generally prepared in a viscosity that facilitates pumping or fluid flow or it can be heated to be fluid but then capable of solidifying or freezing after being placed. The form of the additive is not critical to the invention. Although an additional

If a gaseous filter can be used, it must be either dissolvable in the liquid matrix or capable of being incorporated into the bubble gas. The additive is preferably in a solid or liquid form. In general, the additive is a liquid droplet that can be mixed with the liquid matrix. Liposomes, emulsion components or other micelles may be used if desired, with the liquid matrix representing the continuous phase. Alternatively, the additive may be a particle, that is, a solid material or a solid or liquid composite material that is encapsulated with a solid or semi-solid coating. Such droplets or particles may be soluble so that they dissolve completely or partially in the liquid matrix or they may be insoluble or suspended in the matrix before or after foam formation. Preferably, the additive is present with the liquid or gas and is incorporated into the delivery system prior to foaming.

The foams of the invention may also be used as a beverage composition application system. As used herein, the term "beverage composition" means a composition that is unconcentrated and ready to drink, that is, drinkable. Depending on their formulation, the food or beverage products of the invention may be formulated to provide the onset and maintenance of energy and mental activity as well as nutrition to the consumer. Optionally and preferably, the compositions further provide satiety and / or freshness. The present compositions comprising the foam and a mixture of one or more carbohydrates, a milk protein, a natural caffeine source, a vitamin premix and optionally a flavoring, coloring agent and antioxidant. surprisingly provide such initiation and maintenance of energy and mental activity. Carbohydrates may be a mixture of one or more mono-

saccharides or disaccharides, and preferably in combination with one or more complex carbohydrates. In selecting carbohydrates and carbohydrate levels effective for use in the present compositions, it is important that the carbohydrates and the levels of carbohydrates they choose allow sufficient digestion and intestinal absorption to provide uniform maintenance of glucose, which in turn. instead provides energy and activity to the consumer.

Monosaccharides and disaccharides have been found to provide immediate energy to the consumer while complex carbohydrate components are hydrolyzed in the digestive tract to provide a later or delayed and sustained onset of energy for the consumer. As also described herein, inclusion of one or more plant phytochemical stimulants and / or constituents enhances this internal response. Thus, as will be discussed more particularly herein, it is particularly preferred that one or more plant stimulants and / or phytochemical constituents be provided to the composition for optimizing energy maintenance and mental activity.

Non-limiting examples of monosaccharides which may be used herein include sorbitol, mannitol, erythrosis, treose, ribose, arabinose, xylose, xylitol, ribulose, glucose, galactose, mannose, fructose and sorbose. Preferred monosaccharides for use herein include glucose and fructose, more preferably glucose. Disaccharides may be used as the source of intermediate energy. Non-limiting examples of disaccharides which may be used herein include sucrose, maltose, lactitol, maltitol, maltulose and lactose. These can be added if they are no longer present in the foam matrix to provide taste or energy.

The complex carbohydrate used here is an oligosaccharide, which may be

lysaccharide and / or carbohydrate derivative, preferably an oligosaccharide and / or polysaccharide. As used herein, the term "oligosaccharide" means a digestible linear molecule having from 3 to 9 monosaccharide units, where the units are covalently connected via glycosidic linkage. As used herein, the term "polysaccharide" means a digestible macromolecule (i.e. capable of metabolism by the human body) having more than 9 monosaccharide units, where the units are covalently connected via glycosidic bonds. Polysaccharides may be straight or branched chains. Preferably, the polysaccharide has from 9 to about 20 monosaccharide units. Carbohydrate derivatives such as a polyhydric alcohol (e.g. glycerol) may also be used as a complex carbohydrate here. As used herein, the term "digestible" means capable of metabolism by enzymes produced by the human body. Examples of preferred complex carbohydrates include raffinated

ses, stachyose, maltotrioses, maltotetraoses, glycogens, amyloses, amylolpectins, polydextres and maltodextrins. The most preferred complex carbohydrates are maltodextrins.

Maltodextrins are a form of complex carbohydrate molecule that is several units long in glucose. Maltodextrins are hydrolyzed to glucose in the digestive tract where they provide an increased source of glucose. Maltodextrins may be spray-dried carbohydrate ingredients made by controlled hydrolysis of corn starch.

The protein source can be selected from a variety of

materials including, without limitation, milk protein, whey protein, caseinate, soy protein, egg whites, gelatins, collagen, protein hydrolysates and combinations thereof. Included in the protein source are lactose-free skimmed milk, milk protein isolate and whey protein isolate. It is also understood to use soy milk with the present compositions. As used herein, soy milk refers to a liquid made by grinding husked soy beans, mixing with water, cooking and recovering the dissolved soy milk from the beans.

Where desired, the foam products of the present invention may further comprise a stimulant for providing mental activity. The inclusion of one or more stimulants serves to provide the user with additional energy maintenance by delaying the glycemic response associated with ingestion of the composition, causing metabolic change in glucose utilization by directly stimulating the brain through translocation through the blood brain barrier. or through other mechanisms. Due to the fact that one or more stimulants will contribute to the onset, and particularly maintenance of energy where the composition is ingested, it is a particularly preferred embodiment of the present invention to include one or more stimulants.

As is generally known in the art, stimulants may be obtained by extraction from a natural source or may be synthetically produced. Non-limiting examples of stimulants include methylxanthines, for example caffeine, theobromine and theophylline. In addition, various other xanthine derivatives have been isolated or synthesized which may be used as a stimulant in the present compositions. See, for example, Bruns, Biochemical Pharmacology, Vol. 30, p. 325-333 (1981). It is preferred that the natural sources of these materials be used.

Preferably one or more such stimulants are provided by coffee, tea, cola, cocoa bean, Yerba Mate ', apalachine, guarana paste and yoco. Natural plant extracts are the most preferred sources of stimulants since they may contain other compounds that slow the bioavailability of the stimulant so they can provide invigoration and mental activity without tension or nervousness.

The most preferred methyloxanthine is caffeine. Caffeine may be obtained from the above-mentioned plants and their refuse or, alternatively, may be synthetically prepared. Preferred botanical sources of caffeine that may be used as a complete or partial source of caffeine include green tea extract, guarana, yerba mate extract, black tea, cola nuts, cocoa and coffee. As used herein, green tea extract, guarana, coffee and Yerba Mate 'extract are the most preferred botanical sources of caffeine, more preferably green tea extract and Yerba Mate' extract. Besides serving as a source of caffeine, green tea extract has the added bonus of being a flavanol as will be discussed later. Yerba Mate 'extract may have the added benefit of an appetite suppressant effect and may be included for this purpose as well.

Green tea extract can be obtained by extracting unfermented teas, fermented teas, partially fermented teas and mixtures thereof. Preferably, the tea extracts are obtained by extracting unfermented and partially fermented teas. The most preferred tea extracts are obtained from green tea. Both hot and cold extracts may be used in the present invention. Suitable methods for obtaining tea extracts are well known. See, for example, Ekanavake, U.S. Patent No. 5,879,733; Tsai, U.S. Patent No. 4,935,256; Lunder, U.S. 4,680,183; and Creswick, U.S. Patent No. 4,668,525.

Preferably, green tea extract and Yerba Mate 'extract are present in relatively small amounts between about 0.1 and about 0.4% and between about 0.1 and about 0.5%, respectively. More preferably, they are present in amounts from about 0.15 to about 0.35 percent and from about 0.15 to 0.25%, respectively. Although larger amounts provide greater stimulation, they also provide a less desirable taste in the drink. This can be offset by adding larger amounts of carbohydrate or by adding an artificial sweetener so that the final taste of the drink is palatable. Rather than being formulated as a beverage or composition

per se, the foam of the invention may also be added as a topping or cream to a heated beverage such as coffee or tea. Any of these compositions, as mentioned above, may further comprise vitamins or minerals. At least three, and preferably more, vitamins may be provided by a vitamin premix. The U.S. Recommended Daily Intake (USRDI) for vitamins and minerals is defined and shown on the Daily Dietary Allowance-Food and Nutrition Board, National Academy of Sciences-National Research Council. Various combinations of these vitamins and minerals can be used.

Non-limiting examples of such vitamins include choline bitartrate, niacinamide, thiamine, folic acid, calcium d-pantothenate, biotin, vitamin A, vitamin C, vitamin B1 hydrochloride, vitamin B2, vitamin B3, vitamin B6 hydrochloride, vitamin B12, vitamin D, vitamin E acetate, vitamin K. Preferably at least three vitamins are selected from choline bitartrate, niacinamide, thiamine, folic acid, calcium d-pantothenate, biotin, vitamin A, vitamin C, vitamin B hydrochloride, vitamin B2, vitamin B3, vitamin B6 hydrochloride, vitamin B12, vitamin D, vitamin E acetate, vitamin K. More preferably, the composition comprises vitamin C and two or more other selected choline bitartrate vitamins. , niacinamide, thiamine, folic acid, calcium d-pantothenate, biotin, vitamin A, vitamin B1 hydrochloride, vitamin B2, vitamin B3, vitamin B6 hydrochloride, vitamin B12, vitamin D, vitamin E acetate, vitamin K.An especially preferred embodiment of the present invention, a composition comprises choline bitartrate vitamin, niacinamide, folic acid, calcium d-pantothenate, vitamin A, vitamin B1 hydrochloride, vitamin B2, vitamin B3, vitamin B6 hydrochloride, vitamin B1 , vitamin C, vitamin E acetate. Where the product comprises one of these vitamins, the product preferably comprises at least 5%, preferably at least 25% and more preferably at least 35% of the USRDI for such vitamin.

Commercially available vitamin A sources may also be included in the present compositions. As used herein, "vitamin A" includes, but is not limited to, vitamin A (retinol), beta carotene, retinol palmitate and retinol acetate. Sources of vitamin A include other vitamin A carotenoids such as those found in natural extracts that have a lot of carotenoid with pro-vitamin A activity. Beta-carotene may also serve as a coloring agent as will be discussed later. Commercially available sources of vitamin B2 (also known as riboflavin) may be used in the present compositions. Commercially available sources of vitamin C can be used here. Encapsulated ascorbic acid and edible salts of ascorbic acid may also be used.

Nutritionally supplemental amounts of other vitamins which may be incorporated herein include, but are not limited to, choline bitartrate, niacinamide, thiamine, folic acid, calcium d-pantothenate, biotin, vitamin B1 hydrochloride, vitamin B2, vitamin B6 hydrochloride, vitamin B12, vitamin D, vitamin E acetate, vitamin K.

The foam compositions of the present invention may further comprise additional optional components to increase, for example, their energy supply performance, mental activity, organoleptic properties and nutritional profile. For example, one or more flavanols, acidulants, coloring agents, minerals, soluble fibers, noncaloric sweeteners, flavoring agents, preservatives, emulsifiers, oils, carbonation components and the like may be included in the present compositions. Such optional components may be dispersed, solubilized or otherwise mixed in the present compositions. These components may be added to the present compositions as long as they do not substantially disrupt the properties of the beverage composition, particularly the provision of energy and mental activity. Non-limiting examples of optional components suitable for use herein are given below.

If desired, one or more botanical or plant phytochemical constituents may be added. This would include flavanols or other phytochemicals that are essentially "healthy". The inclusion of one or more flavanols serves to retard the glycemic response associated with ingestion of the present compositions, thereby providing additional energy maintenance to the user. Due to the fact that one or more flavonoids will contribute to the onset, and particularly energy maintenance where the composition is ingested, it is particularly preferred that one or more flavonoids are included.

Flavanols are natural substances present in a variety of plants (eg fruits, vegetables and flowers). Flavanols which may be used in the present invention may be extracted from, for example, fruit, vegetables or other natural sources by any suitable method well known to those skilled in the art. For example, flavanols may be extracted from either a single plant or plant mixtures. Many fruits, vegetables, flowers and other plants containing flavanols are known to those skilled in the art. Alternatively, such flavanols may be prepared by synthetic or other suitable chemical methods and incorporated into the present compositions. Flavanols, including catechin, epicatechin and derivatives thereof are commercially available. The present compositions may optionally but preferably be

further comprising one or more acidulants. An amount of an acidulant may be used to maintain the pH of the composition. Compositions of the present invention preferably have a pH of from about 2 to about 8, more preferably from about 2 to about 5, more preferably from about 2 to about 8. 4.5 and more preferably from about 2.7 to about 4.2. Food acidity drink may be adjusted to and maintained within the required range by known and conventional methods, for example the use of one or more acidulants. Typically, acidity within the above mentioned ranges is a balance between maximum acidity for microbial inhibition and optimum acidity for the desired beverage flavor.

Organic as well as inorganic edible acids can be used to adjust the pH of the beverage. Acids may be present in their undissociated form or, alternatively, as their respective salts, for example potassium or sodium hydrogen phosphate salts, potassium or sodium phosphate dihydrogen. Preferred acids are edible organic acids which include citric acid, phosphoric acid, malic acid, fumaric acid, adipic acid, gluconic acid, tartaric acid, ascorbic acid, acetic acid, phosphoric acid or mixtures thereof.

The acidulant may also serve as an antioxidant to stabilize beverage components. Examples of commonly used antioxidant include, but are not limited to, ascorbic acid, EDTA (ethylenediaminetetraacetic acid) and salts thereof.

Small amounts of one or more coloring agents may be used in the compositions of the present invention. Beta carotene is preferably used. Riboflavin and FD&C dyes (eg, No. 5 yellow, No. 2 blue, No. 40 red) and / or FD&C reds may also be used. By adding reds to other powdered ingredients, all particles, in particular the colored iron compound, are completely and uniformly colored and a uniformly colored beverage mix is achieved. In addition, a mixture of FD&C dyes or FD&C red dyes in combination with other conventional foods and food dyes may be used. In addition, other natural coloring agents may be used including, for example, chlorophylls and chlorophyllins as well as fruit, vegetable and / or plant extracts such as grapes, blackcurrant, aronia, carrot, beet root, red cabbage and Hibiscus Natural dyes are preferred for "all natural products".

The amount of coloring agent used will vary, depending on the agents used and the desired color intensity in the enclosed product. The amount can be readily determined by one of skill in the art. In general, if used, the coloring agent should be present at a level of from about 0.0001% to about 0.5%, preferably from about 0.001% to about 0%. 0.1% and more preferably from about 0.004% to about 0.1% by weight of the composition.

The present compositions may be fortified with one or more minerals. The U.S. Recommended Daily Intake (USRDI) for minerals is defined and shown on the Recommended Daily Dietary Allowance-Food and Nutrition Board, National Academy of Sciences-National Research Council.

Unless otherwise specified herein, where a given mineral is present in the composition, the composition typically comprises at least about 1%, preferably at least about 5%, more preferably from about 10%. % to about 200%, more preferably from about 40% to about 150%, and more preferably from about 60% to about 125% of the USRDI of such mineral. Unless otherwise specified herein, where a given mineral is present in the composition, the composition comprises at least about 1%, preferably at least about 5%, more preferably from about 10%. to about 200%, more preferably from about 20% to about 150%, and more preferably from about 25% to about 120% of the USRDI of such a vitamin.

Minerals which may optionally be included in the present compositions are, for example, calcium, potassium, magnesium, zinc, iodine, iron and copper. Any soluble salt of such minerals suitable for inclusion in edible compositions may be used, for example, magnesium citrate, magnesium gluconate, magnesium sulfate, zinc chloride, zinc sulfate, potassium iodide, copper sulfate, copper gluconate and copper citrate.

Calcium is a particularly preferred mineral for use in the present invention. Preferred sources of calcium include, for example, calcium citrate lactate, amino acid chelated calcium, calcium carbonate, calcium oxide, calcium hydroxide, calcium chloride, calcium phosphate, calcium hydrogen phosphate, calcium dihydrogen phosphate, calcium citrate, calcium malate, calcium titrate, calcium gluconate, calcium realate, calcium tartrate and calcium lactate and in particular calcium citrate malate. The form of calcium citrate malate is described in, for example, Mehancho et al., U.S. Patent No. 5,670,344; or Diehl et al., U.S. Patent No. 5,612,026. Preferred compositions of the present invention will comprise from about 0.01% to about 0.5%, more preferably from about 0.03% to about 0.2%, with more than about 100%. preferably from about 0.05% to about 0.15% and more preferably from about 0.1% to about 0.15% calcium by weight of the product. Iron may also be used in the compositions and methods of the present invention. Acceptable forms of iron are well known in the art. The amount of iron compound incorporated into the product will vary widely depending on the desired level of supplementation in the final product and the target consumer. Iron-fortified compositions of the present invention typically contain from about 5% to about 100%, preferably from about 15% to about 50%, and more preferably about 20% to about 50%. 40% of USRDI for iron.

One or more soluble fibers may also optionally be included in the compositions of the present invention to provide, for example, satiety and refreshment and / or nutritional benefits. Soluble dietary fiber is a form of carbohydrate that cannot be metabolized by the enzyme system produced by the human body and which passes through the small intestine without being hydrolyzed (and thus not included in the definition of complex carbohydrate here). Not to be bound by theory, since soluble dietary fibers swell in the stomach, they slow gastric emptying and thus prolong the retention of nutrients in the gut that results in a feeling of satiety.

Soluble fibers that may be used alone or in combination in the present invention include, but are not limited to, pectins, psyllium, guar gum, xanthan gum, alginates, arabic gum, inulin, agar and carrageenan. Preferred among such soluble fibers are at least one of guar gum, xanthan and carrageenan, more preferably guar gum or xanthan gum. Such soluble fibers may also serve as stabilizing agents in the present invention.

Particularly preferred soluble fibers for use herein are glucose polymers, preferably those having branched chains. Preferred among these soluble fibers is one sold under the trademark Fipersol2, commercially available from Matsutani Chemical Industrial Co., Itami City, Hyogo, Japan.

Pectins are preferred soluble fibers here. Most preferably, low methoxy pectins are used. Preferred pectins have an esterification degree of greater than about 65% and are obtained through hot acid extraction of citrus peels and can be obtained, for example, from Danisco Co., Braband, Denmark.

The foam products of the present invention, when intended for consumption, are provided with the appropriate mix of flavorings and sweeteners so that they are sweetened enough to remove strong flavor from the other components due to the presence of carbon sources. - above mentioned carbohydrate. Further, effective levels of noncaloric sweeteners may also optionally be used in the present invention to increase the organoleptic quality and sweetness of the compositions, but not as a replacement for the carbohydrate source. Non-limiting examples of noncaloric sweeteners include aspartame, saccharin, cyclamates, acesulfame K, lower alkyl ester sweeteners L-aspartyl-L-phenylalanine, L-aspartyl-D-alanine amides, L-aspartyl-D-serine amides, L-aspartylhydroxymethyl alkane sweeteners amides, L-aspartyl-1-hydroxyethylalkane amide sweeteners, synthetic aromatic glycyrrhizins and alkoxy. Aspartame and acesulfame K are the most preferred non-caloric sweeteners used herein and may be used alone or in combination.

One or more flavoring agents are recommended for the present invention in order to increase its palatability. Any natural or synthetic flavor may be used in the present invention. For example, one or more botanical and / or fruit flavors may be used herein. As used herein, such flavors may be synthetic or natural flavors.

Particularly preferred fruit aromas are exotic and lactonic aromas, for example passion fruit aromas, mango aromas, pineapple aromas, cupuaçu aromas, guava aromas, cocoa aromas, papaya aromas, pear aromas and aromas. apricot. In addition to these flavors, a variety of other fruit flavors may be used such as apple flavors, citrus flavors, grape flavors, raspberry flavors, blackberry flavors, cherry flavors and the like. Such fruit flavors may be derived from natural sources such as fruit juices and aromatic oils or may alternatively be synthetically prepared. Natural flavorings are preferred for "all natural drinks".

Preferred botanical flavors include, for example, aloe vera, guarana, ginseng, ginkgo, hawthorn, hibiscus, rose hips, chamomile, mint, fennel, ginger, lycopodium, lotus seed, schizandra, dwarf palm, sarsaparilla, turmeric, herb St. John's wort, turmeric, cardimom, nutmeg, cassia bark, buchu, cinnamon, jasmine, hawthorn, chrysanthemum, pine nut, sugarcane, lychee, bamboo shoot, vanilla, coffee and the like. Preferred among these are guarana, ginseng, ginkgo. In addition to serving as stimulant sources, tea and coffee extracts can also be used as a flavoring agent. In particular, the combination of tea aromas, preferably green tea or black tea aromas (preferably green tea), optionally together with fruit aromas has an appealing taste.

The flavoring agent may also comprise a mixture of various flavors. If desired, the aroma in the flavoring agent may be formed into emulsion droplets which are then dispersed in the beverage composition or concentrate. Because these droplets generally have a specific gravity of less than that of water and then form a separate phase, weighting agents (which may also act as cloudiness agents) may be used to keep the emulsion droplets dispersed in the water. beverage composition or concentrate. Examples of such weighting agents are brominated vegetable oils (BVO) and resin esters, in particular ester gums. See L.F. Green, Developments in Sodft Drinks Technology, Vol. 1, Applied Science Publishers Ltd., p. 87-93 (1978) for a further description of the use of weighting and cloudiness agents in liquid beverages. Typically flavoring agents are conventionally available as concentrates or extracts or as synthetically produced flavoring esters, alcohols, aldehydes, terpenes, sesquiterpenes and the like.

Optionally, one or more preservatives may be further used herein. Preferred preservatives include, for example, sorbate, benzoate and polyphosphate preservatives. Preferably, where a preservative is used herein, one or more sorbate or benzoate preservatives (or mixtures thereof) are used. Sorbate and benzoate preservatives suitable for use in the present invention include sorbic acid, benzoic acid, and salts thereof, including (but not limited to) calcium sorbate, sodium sorbate, potassium sorbate, calcium benzoate, sodium benzoate, potassium benzoate and mixtures thereof. Sorbate preservatives are particularly preferred. Potassium sorbate is particularly preferred for use in the present invention.

Where a composition comprises a preservative, the preservative is preferably included at levels of from about 0.0005% to about 0.5%, more preferably from about 0.001% to about 0%. 4% of the preservative, more preferably from about 0.001% to about 0.1%, more preferably from about 0.001% to about 0.05% and more preferably from about 0.001% to about 0.1%. from about 0.003% to about 0.03% of the preservative by weight of the composition. Where the composition comprises a mixture of one or more preservatives, the total concentration of such preservatives is preferably maintained within those ranges.

In addition to beverages, and liquid or powdered concentrates, the present invention may also be prepared as an ice cream, yogurt or pudding composition depending upon the consistency and storage temperature as is generally known in the art.

The foam nanobubbles are produced in a specially designed device of relatively simple construction. A rotor rotates in the center of a cylindrical housing to generate flow and trap air. Near the circumference of the housing is a stationary membrane having pores corresponding to the desired bubble size. As the agitated fluid passes through the membrane on the surface from which the bubbles are created, a large number of evenly sized air bubbles result. A liquid stream, usually water, is passed through the outer surface of the membrane to create either laminar flow fields, Taylor vortex flow, or turbulent swirl currents that carry the bubbles away. This creates a uniform and continuous supply of air bubbles that are the desired size (for example below 10 microns).

When an ice cream is to be made, the foam can simply be frozen. Because the size of the air bubble is selected to have very small interstitial spaces where ice crystals can form, consumer perception is of a very smooth and creamy product. A preferred size for this purpose is interstitial spaces that are less than 50 microns in length in their largest dimension. By controlling this spacing to such a small size, any ice crystals that form here have a size that is smaller than the spacing, and at this small size such crystals are not noticeable by the pattern. This leaves any frozen products with a softer consistency and avoiding large ice crystals that detract from the palatability of the product. This product shows that due to the smaller size of the bubbles, the available interstitial space for ice formation is very small, thus preventing the formation of large compact 3D ice crystals.

Because bubbles are small in size, they act as if they are rigid spheres and have almost no tendency to coalesce and form large bubbles. Thus, ice cream and other products made from such foam have excellent resistance to freeze thawing since the bubbles remain stable and prevent ice crusting in the interstices between the bubbles to any size noticeable by the taste. This allows such products to melt and freeze without losing their soft consistency or generating large ice crystals or losing foam stability. Very good results are achieved by using a 30% sugar solution as a liquid matrix where bubbles are generated.

A preferred aspect of the present invention relates to a frozen aerated edible foam product with a novel microstructure characterized by superfine gas bubbles, small and loosely interconnected ice crystals, multiple freeze-thaw stability and having a novel sensory characteristic. manufactured from an ambient foam by quiescent freezing. The manufacture of the ambient foam includes a new sugar-water mixing aeration, and therefore certain aspects of the present invention are related to a rotary membrane device and a process for the smooth mechanical generation of gas dispersion or superfine microfoam with - narrowly distributed gas bubble traps.

Another embodiment of the present invention allows the formation of a frozen edible foam product which is created by the following process. The process includes forming an unfrozen edible foam product, where forming involves preparing and maturing a mixture and then aerating the mixture. The aerated mixture is then quiescently frozen to form ice crystals having an average ice crystal diameter of X 50, below about 50 microns.

The new frozen edible foam product has a texture crema defined by having a superfine air cell size having an average air cell diameter of no more than about 15 microns. In addition, the edible foam has a scoop ability to be defined by having an average ice crystal diameter of less than approximately 50 microns, as well as improved multicycle defrost freezing stability.

Another major advantage of the novel product relates to processing through a very simple freezing process which is applied to the foam generated at room temperature and filled into appropriate beakers / containers under quiescent conditions. This provides large cost savings over processing equipment because continuous freezers are not required.

The novel product described above provides previously unknown multiple thaw stability due to its narrow and stable size finely dispersed air cell / gas bubble structure. This allows for enhanced creaminess, reduced coldness and extraordinary shape retention behavior during melting. The reduced fat content of less than or about 0-5% fat supports an encouraging health or premium light character. The small, narrowly distributed air / bubble cell structure also enables notable cost savings with stabilizing ingredients.

In addition, the freeze-thaw multi-freeze stability

Clo is defined by the mixture having about 0.1 to 2% by weight of an emulsifier to form lamellar or vesicular phases and about 0.05 to 1.25% by weight of a stabilizer such as a gum. The function of this component is to increase the viscosity of the improved fluid and bubble trap fluid matrix and thereby improved stabilization. Also, the emulsifier is in a specific emulsifier concentration range and where the lamellar or vesicular phases of the emulsifier are formed in or around the gas / fluid interfaces of the foam product. In addition, charged molecules may be used which may incorporate into the lamellar phase structure and due to repulsive electrostatic forces cause the lamellar phase to swell in order to increase the freezing stability of the multi-cycle thawing of the foam structure.

The edible frozen foam product has average bubble diameters below 10 microns, a narrow bubble size distribution (Xgo, o / Χ-ιο, ο ^ 3.5 as shown in Figure 4) and in general volume fraction of high gas (> 50% vol.), which is beaten under ambient temperature conditions, filled into cups / containers and then frozen, for example, in a freezing tunnel at less than -15 ° C with no bubble rise. pronounced gas and no generation of pronounced solid body behavior or freezing.

The novel frozen edible foam product has a caloric content for the frozen foam product with an expansion of approximately 100% which is less than approximately 55 kcal / 100 ml. As used herein, expansion is defined as the ratio (mixture density - foam sample density) / (foam sample density), or, in other words, expansion is a measure of the volume increase by air added, that is that is, the percentage increase in product volume due to the incorporation or entrapment of air bubbles. This low calorie content is a significant improvement over other low calorie desserts, where such light desserts have an equivalent calorie content per serving which is about 250 kcal for a 100 ml portion without bubble. This can be compared to so-called premium ice creams that have a caloric content of about 280 kcal / 100 ml even in a 100% expansion which is about 560 kcal per 100 ml portion without bubble. As is well known in the art, a gas volume fraction of between 60% is equivalent to about 40-150% expansion. Thus, a product having a caloric value of 60 kcal per 100 ml portion at 200% expansion is equivalent to a caloric value of 120 kcal per 100 ml portion in 100% expansion and 240 kcal per 100 ml without any expansion. So the term "bubble free" is used here to mean those portions that have not been expanded and can be used as a basis for comparison with prior art ice cream formulations.

In its most preferred embodiment, the present invention relates to a process and composition for a new low fat frozen foam product by freezing a foam at room temperature under quiescent freezing conditions without formation of large gas bubbles or interconnected ice crystals and subsequent solid body behavior. The process allows the formation of the new composition having improved multiple freeze-thaw cycle stability and new adjustable texture properties, in particular for the preparation of new ice cream products. In general, the freezing temperature of the matrix liquid is

used to determine the temperature at which the foam can be frozen. In certain situations, the liquid matrix includes other components or ingredients that affect the freezing temperature of the liquid so that the freezing temperature of the matrix may be below that of the liquid. One skilled in the art may conduct routine testing to determine the appropriate freezing point for any particular matrix composition. Therefore, when the report refers to the freezing temperature of the foam, it is understood that this means the temperature at which the matrix and its components will freeze.

In the following description, characteristic product properties were obtained from an exemplary foam product recipe (referred to as NDA-1 recipe) having the following composition: Sucrose 24% Glucose Syrup 3% Dextrose 3% (28DE )

PGE 0.6% emulsifier (polyglycerol ester) Guar gum stabilizer (0.25%)

One embodiment of the present invention allows the formation of a frozen edible foam product which is created by the following process. The process includes forming an unfrozen edible foam product, where forming involves preparing and maturing a mixture and then aerating the mixture. The aerated mixture is then quiescently frozen to form ice crystals having an average ice crystal diameter below about 50 microns.

The novel product described above provides previously unknown multiple thaw stability due to its narrowly distributed, finely dispersed size air cell / gas bubble structure. This also allows for enhanced creaminess, reduced coldness and extraordinary shape retention behavior during melting. The reduced fat content from 0 to 5% of fat supports a health-promoting or premium light character. The small, narrowly distributed air / bubble cell structure also allows for noticeable cost savings with stabilizing ingredients.

Another major advantage of the new product relates to processing through a very simple freezing process which is applied to the foam generated at room temperature and filled into appropriate beakers / containers under quiescent conditions. This provides large cost savings over processing equipment because continuous freezers are not required.

In one aspect, the frozen edible foam product has a superfine air cell size having an average air cell diameter of less than approximately 10 microns to 15 microns. The frozen edible foam product is also characterized by having a narrow bubble size distribution with a ratio of X90, o / ,ιο, which is not larger than approximately 2-3.

The new frozen edible foam product has a texture crema defined by having a superfine air cell size having an average air cell diameter of no more than about 15 microns. In addition, the edible foam has a scoop ability defined by having an average ice crystal diameter of less than approximately 50 microns as well as improved multicycle defrost freezing stability.

Multicycle thawing freeze stability is defined by the mixture having about 0.05 to 2 wt% of an emulsifier to form lamellar or vesicular phases and about 0.05 to 0.5 wt% of a stabilizer such as as guar gum or other gums, where the emulsifier is in a specific emulsifier concentration range, and where the emulsifier's lamellar and vesicle phases are formed in the liquid matrix and then located at or in the vicinity of the gas / fluid interfaces. of the foam product. In addition, charged molecules may be used which may incorporate into the Iamelar phase structure and due to repulsive electrostatic forces cause swelling of the Iamelar phase as long as the pH is adjusted in the neutral domain around pH 7 to increase the pH. freezing stability multicycle defrosting of the foam structure.

In this frozen edible foam product, air cell interfaces are stabilized by multilayer mesomorphic phases (lamellar or vesicular) that are selectively adjusted for their swelling behavior, water immobilization, and structure stabilization by adding a quantity of acids. unesterified fatty acids at adjusted neutral pH and close to zero ion concentration conditions. The frozen edible foam product has an adjusted neutral pH of 6.8-7.0 and very low ion concentration in the deionized water range during mix preparation ripening. Preferably, the frozen edible foam product has an adjusted pH of about 3.0 before mixing.

In one embodiment, the frozen edible foam product includes about 20-45% dry matter consisting of 0.25% milk solids, 10-40% sugars, 0-10% fat and month combinations. - mos. In some aspects, the frozen edible foam product also includes about 0.1 to 1% by weight of an emulsifier to form lamellar phases and about 0.05 to 1.25% by weight of a gum stabilizer. as described herein. The emulsifier may be in a specific emulsifier concentration range, where the emulsifier's lamellar or vesicle phases are formed in or in the vicinity of the foam product gas / fluid interfaces.

The frozen edible foam product may also use charged molecules under neutral pH conditions, which may incorporate into the lamellar phase structure and due to repulsive electrostatic forces cause the lamellar phase to swell thus improving the stability of the foam structure. The frozen edible foam product may also use polyglycerol fatty acid esters (PGE) as emulsifiers then forming the lamellar or gallbladder structures and non-esterified fatty acids as the charged molecules incorporating into the lamellar or vesicular layers and causing the swelling of the respective lamella / gallbladder structure. Swelling can be controlled by controlling the concentration of added charged molecules that can incorporate into the lamellar phase structure and due to repulsive electrostatic forces causing lamellar phase swelling, thus improving the stability of the foam structure. In such a composition, the swelling of polyglycerol fatty acid ester lamellar structures is controlled by having an additional non-esterified fatty acid concentration in the range of about 0.01 to 2% by weight.

The frozen edible foam product has a foam gas fraction that is adjustable to approximately 25 to 75% by volume and preferably in the range of 50-60% by volume and a caloric content for the frozen foam product with an expansion of approximately 100% which is less than approximately 55 kcal / 100 ml. As used herein, expansion is defined as the ratio (mixture density - foam sample density) / (foam sample density) or, in other words, expansion is a measure of the air added, that is, the percentage increase in product volume due to the incorporation or entrapment of air bubbles.

The frozen edible foam product described above may be made by the following preferred method which includes the steps of forming a mixture by dissolving sugars and stabilizers in deionized water; adding an emulsifier to the mixture; heating the mixture to a temperature above the melting point of the emulsifier to dissolve the emulsifier in the mixture; homogenization of the mixture; cooling the mixture to a cooling temperature of less than about 10 ° C; storing the mixture at the cooling temperature for approximately several hours; lowering the pH of the mixture to an acidic range; aeration of the mixture to form a foam; and quiescent freezing of the foam. In one aspect, the mixture is heated to a pasteurization temperature.

In another aspect, the sugars and stabilizers are dissolved in deionized water at 35-45 ° C and pH adjusted to an approximately neutral condition prior to the addition of the emulsifier. The approximately neutral condition has a pH of about 6.8.

In another aspect, the emulsifier is dissolved at a temperature above about 20 to 60 ° C, more preferably at 80 ° C with subsequent pasteurisation for no less than approximately seconds. In another aspect, the emulsifier is dissolved at a temperature above about 80 ° C with subsequent pasteurization for no less than about 30 seconds.

In another aspect, the homogenization is performed as a one-step homogenization at a homogenization pressure of not less than approximately 100 bars. Alternatively, homogenization is performed as a one-step homogenization at a homogenization pressure of approximately 15 Mpa (150 bars).

After homogenization the mixture is cooled to approximately 4 ° C and stored for a period of approximately more than 8 hours. Alternatively, after homogenization the mixture is cooled to approximately 4 ° C and stored for a period of approximately more than 12 hours. Preferably, prior to aeration the pH is lowered to less than approximately 3-4 by the addition of citric acid. While lowering the pH, salts may also be added to the mixture.

Aeration is performed using an aerosol disperser.

gas finely. The device may be: a rotor / stator tapping device, a static membrane tapping device, a rotating membrane tapping device or a combination thereof. Aeration can be performed in a temperature range of approximately 4 to 50 ° C.

In one embodiment, the rotary membrane beating device is equipped with a controlled pore distance membrane having a pore size of 1-6 microns and 10-20 microns pore distance allowing fine dispersion with bubble size distribution. and the membrane rotates at a circumferential velocity in the range of 5 to 40 m / s, where the narrow bubble size distribution is defined as a distribution with an Xgo.o / Xio.ode ratio no closer than 3. In one aspect, the rotary membrane beating device rotates within a cylindrical housing, forming an annular gap of 0.1 to 10 mm with the membrane surface, thereby permitting improved separation of distributed air bubbles. in size more narrowly from the membrane surface. 10

The novel process described above allows for the formation of the new foam structure with the new superfine medium bubble diameters, very narrow size distribution with high foam stability related to ambient temperature and atmospheric pressure conditions (eg see Table 2). With subsequent quiescent freezing the foam product freezes without thickening the foam bubble structure. As used herein, thickening refers to increasing the average bubble size and size distribution width. Table 2: Scattered Phase Size and Volume Fraction Ranges for the

gas / air cells water ice crystals Average diameter X50.0 1-10 10-60 Volume /% vol. 25-70 40-50

An additional advantage of the new foam product structure is the quiescent freezing process of the foam product. This quiescent freezing does not generate thick and strongly interconnected ice crystal structure with subsequent significant hardness and coldness of the product.

Figure 1 is an exemplary graph of air bubble size distribution function q0 (x) (eg number density distribution) after dispersion treatment in a pin geometry rotor / stator turbulent flow dispersion device using the following conditions: NDA-I recipe, rpm: 3500, gas volume fraction 0.5, bubble diameters X10lo, Xso.o and Xg010 (number distribution values, q0 (x)) are 6.944, 13.667 and 24,713. While this is useful for certain foam modalities, it is not preferred in order to obtain a multiple freeze-thaw stable foam. Figure 2 is an exemplary graph of distribution function of

air bubble size q0 (x) (e.g., number density distribution) of the foam product according to one embodiment of the present invention after aeration treatment in the new laminar flow rotary membrane aeration device. The membrane was mounted on the rotating inner cylinder under the following conditions: recipe NDA-1, gap: 0.22 mm, rpm: 6250; gas volume fraction 0.5. Figure 2 can be compared to the resulting distribution received from the same recipe model aeration (NDA-1) with a conventional rotor / stator (R / S) tapping device shown in figure 1. How can it be seen, use of the rotating membrane device leads to a much smaller bubble size and strictly controlled bubble size distribution.

The bubble size comparison is also quantitatively shown in Figure 3, which is an exemplary bar graph with bars showing the bubble diameters Xio, o, Xso.o and X9o, for three different aeration processes / devices. : a conventional rotor / stator toggle pin with turbulent flow characteristics (A) 1 a new type I membrane-rotating inner cylinder membrane-type process / device (B-Type I) and type-process / device Il of new membrane with membrane attached to the housing and solid internal rotating cylinder with smooth or profiled surface (B-Type II). Operating conditions for the B-Type Il device were NDA-1 recipe, gas volume fraction 0.5. Both B-Type I and B-Type Il devices produce significantly smaller bubble sizes and size distributions. The reduced bubble size distribution width of the product

The foam duct processed in the inventive spinning membrane device is shown in Figure 4, which is an exemplary bubble diameter ratio graph Xgo.o / Χίο, indicating the bubble size distribution width or " respectively for the three different process / device versions previously mentioned. The ratio X90.0 / Χ-ιο, ο for B-Type I and B-Type Il devices is lower than that of the Type A device with the Type B device providing almost half of the Type A device. is related to the uniformity of impacting shear forces on the membrane surface (Type B devices) causing bubble separation of the membrane surface compared to the much less uniform stress distribution causing large bubble breakage in within the heterogeneous stress distribution in rotor-stator gaps (Type A).

A substantially uniform bubble size means that most bubbles are in a particular size range to prevent or reduce bubble disproportion by gas transfer from smaller to larger bubbles (Ostwalt ripening). A substantially uniform bubble size distribution means that the particular bubble diameter ratio X 90, O / X 10 is less than about 5, preferably less than 3.5, even more preferably below. from 2 to 3.

In addition to the different foam bubble gas structure characteristics associated with the tapping device used, foam product characteristics are based on its high structure stability resulting from the new interfacial stabilization concept. This new concept of interfacial stabilization is based on the use of surfactant systems that allow the formation of lamellar or vesicular interfacial structures to which even a swelling effect can be adjusted by implementing a controlled fraction of specific molecules in structure. lamellar / vesicular phase. Figure 5 shows such a lamellar phase structure formed by polyglycerol fatty acid esters (PGEs). Figure 6 demonstrates the dependence of lamellar phase volume (swelling) as a function of added non-esterified fatty acid concentration. However, the swelling adjustment is better understood in the context of the novel foaming process shown in Figure 7. This process comprises dissolving sugars and stabilizers in deionized water, adding the emulsifier and dissolving it at a temperature above its temperature. melting, preferably at pasteurization temperature, coupled or separate pasteurization and subsequent one-step homogenization, followed by cooling of the mixture to 5 to 10 ° C, and subsequent storage at this temperature for a period of several hours. Final steps include lowering the pH to the acid domain, with subsequent aeration and quiescent freezing of the resulting foam.

Figure 8 demonstrates the result for the lamellar / vesicular PGE phase structure if one changes the order of the heating step (I) and the pH adjustment step (II). The container on the left illustrates the fine-bubble foam made in the correct order, while the one on the right, shown by conducting the reverse order of steps (II, then I), shows a sharp structure collapse with no foam stabilization ability.

In figure 9, the intelligent foam stability characteristic is demonstrated, expressed by the drainage characteristic (liquid separated after 60 minutes at room temperature and quiescent conditions). As can be seen from the height of the drained aqueous fluid, for a commercial fruit ice cream (the cylinder on the left), this is about 15 times the height of a smart foam sample (the cylinder on the right) under conditions. of similar tests. The present foam loses less than 2% by volume in this test.

Figure 10 demonstrates the stability of smart foam under freeze-thaw conditions with respect to the average gas bubble diameter. As can be seen from the comparison of the structure before (Figure 10A) and after (Figure 10B) heat shock treatment, there is no significant change in bubble size distribution. This marks the innovative "foam-freeze-thaw stability" of intelligent foam.

Figure 11 also demonstrates the structural behavior under freeze-thaw conditions, however with respect to the mean ice crystal diameter. Again there is no significant change seen in ice crystal size demonstrating the innovative high "multiple freeze-thaw stability" of smart foam.

Another embodiment of the present invention relates to novel devices and techniques for aerating the liquid mixture described above to form the foamed product. In this regard, one embodiment of the present invention discloses a novel process for the mechanically uniform and smooth generation of gas dispersions or narrowly distributed finely dispersed gas bubble foams. In the process for smooth mechanical generation of thin gas dispersions with narrowly distributed gas bubble sizes, the nozzles are generated on the surface of a membrane and from which their separation is efficiently caused or by rotational movement of the membrane within the phase. continuous fluid flow and / or through the rotational flow of this fluid phase across the membrane applying due to shear action, elongation and overlapping normal stresses.

The method for the smooth mechanical generation of gas dispersions or foams having closely distributed size superfine bubbles includes: providing a membrane (or porous medium) forming at least one surface of a narrow double surface gap; applying a gas through the membrane pores, the gas forming gas bubbles or filaments when applied through the membrane pores; separation of gas bubbles or filaments from the surface at the edge of the membrane gap; and mixing the gas bubbles or filaments within a continuous liquid fluid phase, the liquid fluid phase being present in the gap.

In one aspect, separation and mixing are accomplished by any of the following mechanisms: a shear stress, elongation stresses, homogeneously acting inertia stresses and combinations thereof caused by the movement of one of the surfaces. gap in relation to the other.

In one aspect, gas application includes propelling the gas through the membrane pores. Boosting can be accomplished by pumping, vacuuming or suctioning the gas through the pores of the membrane. The liquid phase can also be pumped through the gap.

In one aspect, the gap is formed between two surfaces, at least one of which includes the membrane. The gap can be formed between two rotating symmetrical bodies one concentrically inserted into the other, the second consequently forming a housing around the first and a concentric or eccentric gap between the bodies. Alternatively, the gap may be formed between two rotating symmetrical bodies one concentrically inserted into the other, the second consequently forming a housing around the first and an eccentric gap between the bodies. In addition, both gap surfaces may be formed by membranes.

Although one or both gap surfaces may be made of a membrane material, the gap surface or inner or outer is moved relative to each other. The movement may be on a fixed or variable surface or adjustable or periodically oscillating, circumferential velocity or in a controlled speed-time history relative to the other surface.

The gas flow rate across the membrane may be at a constant or variable or periodically variable flow rate.

Liquid flow can move relative to the gap surfaces in any of the following flow regimes: pure laminar shear flow, mixed elongate laminar shear flow, Taylor vortex flow, guided turbulent flow by inertia in the laminar flow regime conditions for transient and combinations thereof. The flow rate of the liquid within the gap can be adjusted to generate well-defined shear stresses or elongation or inertia by separating the filament gas bubbles from the membrane surface. Further, in addition to the flow generated in the gap caused by the movement of at least one surface of the gap, a flow through the fluid velocity component can be generated by pumping the continuous liquid phase through the gap. In one aspect, the relative circumferential velocity of the gap surfaces may be in the range of 1 to 40 m / s with respect to each other. Similarly, the average axial velocity of the continuous liquid fluid phase in the gap can be adjusted within a range of approximately 0.01 to 5 m / s.

In another aspect, the transmembrane pressure applied to the gas phase may be within a range of approximately 0.005 to 0.5 MPa (0.05 to 5 bar). Similarly, the axial transmembrane pressure applied to the liquid fluid phase may be within a range of approximately 0.001 to 0.1 MPa (0.01 to 10 bar). In another aspect, the gap is controlled by a counter pressure valve set within a range of approximately 0.01 to 0.5 MPa (1 to 5 bar) of absolute pressure.

Still another embodiment of the present invention relates to a device for performing this new foaming process using either a membrane mounted on a revolving body surrounded by a concentric or eccentric housing forming a narrow flow gap with the revolving body or reverse construction with a membrane installed in the concentric or eccentric housing and a solid rotating body forming the respective flow gap with the membrane or housing. Within the concentric or eccentric flow gap locally formed flow constraints are provided in order to generate local flow contraction causing elongation of flow components and / or turbulent flows. In addition to the rotary flow component generated by the rotary body movement, there is an axial flow component generated due to the continuous fluid phase pumping continuously through the dispersion flow gap. The new aeration process described above is advantageous by

It allows for the gentle dispersion of gas / air bubbles under laminar flow conditions, which have not been previously applied to finely dispersed gas / liquid dispersions.

In addition, reduced volume specific power or power supply during processing allows for better control of viscous friction energy dissipation and related temperature increase in the system, thus allowing better protection of mechanical and heat sensitive system components.

Also, as a result of the equilibrium of shear and elongation forces or evenly distributed stresses dominating the bubble dispersion process and less relevant perturbation influence of centrifugal demixing forces or stresses supporting bubble recoescence coupled with a dispersion step By the pores of the membrane, very finely dispersed bubbles that are still narrowly distributed in size are generated. Consequently, the microstructure-related foam product properties can also be adjusted more distinctly compared to gas / foam dispersions resulting from conventional beating / aeration technologies.

Further, the adjustable rotary flow component gives independence of the action dispersion stresses applied for membrane surface bubble separation, bubble deformation and bubble breakage, from the volume / mass flow rate through the continuous process. .

In addition, for larger gas fractions the new soft gas bubble dispersion allows for further refinement of high gas fraction bubble size, which is not the case for conventional rotor / stator based pin mixing techniques. with turbulent dispersion flow characteristics.

The novel apparatus described above has several advantages, and allows simple modification and adjustment of the desired shear and / or mixed shear characteristics and excess flow of stretch membrane / dispersion flow, supporting efficient separation and breakage of the nozzles. In part, due to the large density difference between the two phases (gas / liquid) a moderate increase in transmembrane pressure changes the spherical to spherical half-spherical bubble separation membrane dispersion mechanism from the gas filament membrane surface by casting through pores for the continuous fluid phase leading to gas fi lling elongation and breakage supported by additionally overlapping shear and relaxation effects.

The filament release or elongation mechanism may be further supported by the action of centrifugal forces when the membrane is installed on the wall of the non-rotating inner housing.

Additional freedom to improve gouge separation / filament breaking efficiency is given by the easy application of overlapping elongation flow characteristics due to eccentric adjustment of the rotating part (eg, the inner cylinder). Due to the highly efficient and new bubble dispersion, there is a

Much shorter residence time required in the dispersion gap compared to conventional devices. This in turn leads to an advantageously compact and high performance apparatus which is advantageous for larger capacity and / or reduced production cost for the production of related foam product.

The size of the foam bubble can be further controlled during manufacture by selecting or changing certain variables or parameters. Still, the bubble size distribution remains small and as disclosed herein so that a uniform stable foam is generated. A first variable is the type of device to use, as each gives a slightly different range of bubble sizes. This is probably due to the gap between the membrane and the housing. In general, all parameters being equal, the larger the gap between the two, the larger the bubble size. After selection of the desired device and gap, the rotational speed of the device can be varied to obtain the desired bubble size, with slower spin speeds generally resulting in the production of larger size bubbles. Another variable that can be controlled is the liquid matrix recipe, both for the liquid type and the desired additives or components that are included. In general, a smaller amount of emulsifier would result in larger bubbles, while increasing the amount of emulsifier provides sufficient material to form a cage structure that can accommodate smaller bubbles. As smaller bubbles have a larger surface area than larger bubbles, a larger amount of emulsifier is required to coat the bubbles and form the cage. Interestingly, it does not appear that the sizes of the bubbles to be generated do not depend on the pore size of the membrane or the viscosity of the matrix.

Additional process and device features as well as related advantages compared to the state of the art are given in further detail in the following description and accompanying drawings where certain embodiments of the invention and their related properties are described.

Figure 12 is a schematic diagram of the new membrane / device process (Type B I) with the membrane mounted on the rotary inner cylinder (Type I) according to a first embodiment of the invention. In Figure 12, (1) indicates double-sided sliding ring seals allowing leak-free gas / air application through the hollow rotary shaft (2). Gas / air entering the shaft at air / gas inlet (3a) flows through the inner shaft channel (3b) and leaves the shaft again through holes (3c) in the hollow rotating cylinder (4) which on its surface contains the membrane (6). The gas / air is evenly distributed in the hollow cylinder (3d) and pressed through the membrane pores (3e) into the dispersion flow gap (7) by forming bubbles on the membrane surface (8) or by casting a gas / air filament (11) in the gap. The continuous fluid phase enters the dispersion device at the fluid inlet / mixture (5). As the fluid / mixture enters the dispersion gap (7) the dominant rotary flow component overlaps the resulting axial flow component. Within the gap flow field gas bubbles (8) are separated from the membrane surface and gas filaments (11) break under very uniform stress conditions acting on the narrow flow gap (7). This is most clearly seen in figure 12A. The gas / foam dispersion leaves the device at the foam outlet (16). The cylindrical housing (17) is generally constructed as a cooling jacket to transfer the dissipated viscous friction heat to a cooling agent, which enters the cooling jacket at the cooling agent inlet (9) and the leaves at the cooling agent outlet (10).

Figure 13 shows additional information for the new Type B Il membrane process / device with the membrane mounted in the fixed housing (Type II) according to a second embodiment of the present apparatus. The shaft (2) and the connected cylinder (4) are no longer part of the aeration system. The membrane (6) is mounted in a cage construction (18) connected to the inner surface of the cylindrical housing (17) and forming a gas / air chamber between the inner housing wall and the membrane. Through a central gas / air inlet (13a) the chamber (19) is supplied with gas / air which is evenly distributed (13b) and pressed through the pores of the membrane (13e) in the dispersion gap (7). . Continuous fluid flow and its impact on the dispersion procedure are expected to be similar to the type I version of the process described above (figure 12), except that the different impact of centrifugal forces on this type II device supports more phase release. in the dispersion flow gap, preferably forming gas / air filaments (11), while in the Type I device the centrifugal forces work against the launching mechanism, thus giving more preference to the formation of nozzles on the surface of the dispersion. membrane. However this depends on the gas volume flow rate and the applied transmembrane pressure. In a second enlarged section of the gap between the membrane and outer cylinder a Taylor vortex flow pattern (24) that contributes to improved membrane bubble separation is shown in Figure 13A.

The launching mechanism shown schematically in the enlarged gap portion of Figure 13A can be expected to some extent favor the formation of smaller bubbles where the formed gas / air filament is supposed to be thin in shape when broken into droplets (8). in the dispersion flow. Otherwise, bubble formation on the inner rotating membrane surface can be expected to form more compact gas / air entities with the tendency to separate from larger gas bubbles or even a gas layer as shown in Figure 12A. In the latter case bubble formation can occur on the surface of the fluid layer from which filaments are separated. These trends were confirmed by experiments as shown in Figures 1, 3, 4, 16, 17 and 18 showing resulting bubble size number distributions (Figure 1: for inner rotating cylinder mounted membrane (Type 1); Figure 16: for fixed housing mounted membrane (Type II) and mean bubble diameters as a function of the gas volume fraction for the two different process types and devices Bl and Bll (Figure 17) and Figure 18 for a rotor-stator device. at a larger gas volume fraction (here: 50% vol.) the average bubble size reaches the same value. This supports the interpretation that the gas / air bubble split / break mechanism approached a common type. surprising finding led to the combination of both type I and II process / device, which means that both the rotary cylinder and housing can be fitted with a membrane, thus doubling the capacity of volume gap dispersion. Taylor vortex flow patterns as shown in figure 12 also appear in the reverse type II construct if a critical Taylor number (eg 41.3) is exceeded.

Elongation flow components allowing for longer filament stretching can contribute substantially to further increase the formation of thin gas / air filaments rather than compact gas / air entities on the membrane surface. In order to implement such elongation flow components the eccentric placement (22) of the rotary inner cylinder within the cylindrical housing is used as shown in figures 14A and 14B. In the contractile gap flow domain the fluid is accelerated in the inwardly directed flow gap domain (20) allowing for additional gas filament elongation. In the divergent gap flow domain (21) negative elongation equivalent to contraction can support the strained gas / air filament relaxation then supporting the generation of so-called Rayleigh instabilities and leading to a wavy filament supporting breakage in scaled distributed dispersed bubbles. closely.

Local periodic elongation and relaxation flow on the membrane surface can also be generated using a profiled cylinder wall surface on which the membrane is not mounted, as shown in Figures 15A and 15B for the membrane device type II construction. . In this case periodic vortices (23) hitting the membrane surface are generated.

Under comparable circumferential velocity conditions of the revolving part, applied in the new type I and Il (B) process foaming experiments for which the bubble size distributions shown in figures 1 and 20 were obtained using the same system of NDA-I beatable model fluid consisting of an aqueous model solution with 0.1% polysaccharide / thickener and 0.6% surfactant. Foaming experiments were also performed using a Kinematica AG rotor / stator foaming device, Luzern (CH), where turbulent flow conditions are typically applied. The resulting bubble size number distribution is given in Figure 2. Direct comparison with Figures 1 and 16 shows the clearly thicker and more widely distributed bubble sizes.

This comparison is most pronounced in Figures 3 and 4, where characteristic bubble size values such as X-10, o (ie, bubble diameter for which 10% of the number of bubbles are smaller), X50, o (ie ie bubble diameter for which 50% of the number of bubbles are smaller) and Xgo.o (ie bubble diameter for which 90% of the number of bubbles are smaller) and the bubble diameter ratio X9o, the / Χιο, ο (ie indication of bubble size distribution width or "narrowness", respectively) for the three different process / aeration device versions: conventional rotor / stator pin with turbu flow characteristics - slow (A), new membrane process / device with rotating inner cylinder mounted membrane (B, Type I) and new membrane process / device with membrane attached to the housing and smooth surface rotating inner solid cylinder (B, Type II) ) are compared.

In addition to comparing the new type I and Il (B) process / device with the stator / conventional rotor (A) process / device at the same circumferential speed as the rotary elements shown above, a more general comparison of the dispersion / foam characteristics It was made by plotting the average bubble diameters as a function of the volumetric energy input in the gas / liquid dispersion within the foaming device. This is shown in Figure 20 for a second model blend recipe NMF-2 system containing 3% ground protein as a surfactant and 1.5% guar gum as stabilizer / thickener (slight modifications of NMF-2a and NMF-2b, but comparable rheological behavior; higher viscosity compared to NDA-1 mixing recipe and consequently larger resulting gas bubble diameters). In addition, for the same minimum required volumetric power supply of about 3 χ 107 J / m3 to obtain the minimum possible average bubble size of the volume distribution (q3 (x)) of about X 50: ~ 70-75 microns in process / conventional device (A) (limitation due to centrifugal blending at high power supply / rotary speed) new process device reaches X50.3: = 40-45 microns (size reduced by approximately ~ 40%).

In Figure 21 again the NDA-1 mixing recipe number distributions are shown, aerated within the Type II rotary membrane device (fixed, outer wall mounted membrane), but with additionally profiled inner / outer cylinder surface. nothing like type Il b. The results are compared to Figures 1, 16 and 2. When compared to Figures 1, 16 and 2, the comparison shows that the Type II construction also provides clearly thinner and more narrowly distributed bubbles than the rotor device. / stator (figure 2) and also thinner than the type I rotary membrane device (figure 16), but worse than the type II rotary membrane device without profiled inner cylinder wall (figure 1).

As mentioned herein, the foams of the invention may be used to make various products including those which are edible. Such products include frozen products such as ice cream, fruit ice cream and other novelties, refrigerated foodstuffs such as whipped puddings, creamy cheeses, dessert syrups and the like, or even heated food products such as creamy soups, sauces, gravies and similar.

The edible foams of the invention may also include edible additives such as herbs, condiments, bread pieces, meats, vegetables or inclusions such as nuts, fruits, cookie pieces, sweet or similar as desired for the type of food. food product. In addition, syrups, syrups, semisolid materials such as marshmallow, peanut butter, fudge or the like may also be included as desired. For the most preferred ice cream embodiment, the additive may be used in the same manner as in conventional ice cream manufacture. If it is desired to suspend the additive in the foam, it is possible to process the component to give a density similar to that of the foam so that the additive does not sink to the bottom of the foam due to gravity when the matrix is in a liquid state. Also, additives of the same density as the foam remain in place after mixing and before freezing the foam. A conventionally known procedure for reducing the density of an additive is by aeration or similar foaming techniques. This also reduces the cost of the final product since for the same volume the weight of the component or additive is reduced.

These foams facilitate the manufacture of low-cost, low-calorie, easy-to-manufacture foodstuffs that provide healthy or nourishing benefits to the consumer. Still, these foods can be made at any temperature from the temperatures where the matrix is frozen to higher temperatures where it is liquid. Then products can be stored, transported or consumed at ambient temperatures, lower temperatures or even higher temperatures as long as the matrix is not heated above its boiling point where significant evaporation can cause foam loss. Such products may be made without fat with a quick and clean mouth melt or disintegration, thus providing a clean aroma profile or feature. Additionally, these foams provide a creamy mouthfeel without the addition of a fat component. This allows the foam to have a low caloric density in the range of 240 to 250 to perhaps a maximum of 300 Kcal / 100 ml of bubble free portion, which makes most if not all products eminently suitable for the low-end market. fat / low calorie. Still, these products can be made free of protein and allergen since any dairy components are required. This results in a low hygiene risk so products can be stored at room temperature until consumption. Even without a dairy component, these products provide a quick, clean, creamy melt in the mouth that is desirable and palatable to consumers. The small air bubbles in the foam act as little bearings to lubricate the consumer's palate.

Foam creates a whole new way of making ice cream products. The foam may be manufactured and stored at room temperature until desired to be frozen to form the ice cream. In the manufacturing process, a generic foam can be made which can then be processed into the desired flavor formulations and placed in containers that can be transported, sold and stored at room temperature. This process would be similar to what is currently available for paint manufacturing where a base is made and color is added to it as required. Similar advantages are available for sorbet manufacture as different flavorings or formulations can be made at the factory as desired. In fact, it is now possible for stores to make and sell to the consumer the specific aroma or formulation they want when they buy the product. The product is sold with the foam at room temperature so that it is easy to transport home and store until use. When an ice cream is consumed, the consumer only needs to put it in the freezer for an hour or two to allow the matrix to freeze. It can then thaw and be stored at room temperature.

As will be appreciated by those skilled in the art, other equivalent or alternative methods and devices for forming the novel edible foamed product in accordance with the embodiments of the present invention may be envisaged without departing from its essential characteristics. Accordingly, the above disclosure is intended to be illustrative, but not limiting, of the scope of the invention set forth in the following claims.

Claims (22)

1. Low-cost, low-calorie, low-fat food product characterized by the fact that it comprises a foodstuff and a stable foam comprising a matrix of liquid, gas bubbles and a structuring agent forming an Iamelar or cage structure. vesicular without gel generation giving a rubbery texture, where the lamellar / vesicular cage structure traps at least a substantial portion of the bubbles and the liquid matrix therein to retain the bubbles and liquid in a sufficiently compact structure that prevents substantial - Highly draining the liquid matrix and coalescing and creaming the bubbles to maintain foam stability even when the foam is subjected to multiple thermal shock, where the food product contains less than 1 gram of fat per 100 ml serving, and the food product provides a caloric density of less than 200 kcal per 100 ml portion of liquid matrix 1. Bubble free. Food product according to claim 1, characterized in that the food product contains less than 0.5 gram of fat per 100 ml portion and a caloric density of less than 150 kcal per each 100 ml portion of bubble free liquid matrix. Food product according to claim 1 or 2, characterized in that it is in the form of a beverage, soup, sauce or table top with the foam being shelf-stable over a one week storage period at temperatures of up to 10 ° C. ambient storage at 25 ° C, at least 2 months at cold storage temperatures of 5 ° C or at least 24 months at frozen storage temperatures below 0 ° C with no more than 10% thickening at medium foam bubble size (Xso.o) · Food product according to Claim 1, 2 or 3, characterized in that it is in the form of a foamed beverage, soup, sauce or dessert with the shelf being stable despite thermal cyclization between frozen and cold ambient conditions. no gas loss of more than 5% by volume and no substantial drainage of Ifquid from the foam so that there is essentially no loss in foam stability or taste or texture of the product. Food product according to any one of Claims 1 to 4, characterized in that the liquid matrix comprises a polar fluid, the gas is nitrogen, oxygen, argon, nitrogen dioxide or mixtures thereof, the bubbles. have a sufficiently small average diameter and are sufficiently closely spaced in the Iamelar cage structure to prevent formation of frozen crystals having average diameters Xso.of 50 microns or more in the liquid matrix when the foam is subjected to a temperature. which is below the freezing temperature of the liquid matrix. Food product according to any one of Claims 1 to 5, characterized in that the liquid matrix comprises water, the gas is air, the gas bubbles have an average diameter X50, which is less. than 30 microns and are spaced by a distance that is less than 30 microns and the foam has a bubble diameter distribution ratio Xgo.o / Χιο, ο which is less than 5. Food product according to any one of Claims 1 to 6, characterized in that the gas bubbles have an average diameter X5o, which is less than 15 microns and are spaced a distance that is less than 15 microns and the foam has a Xgo.o / X-io.oque foam bubble diameter distribution ratio is less than 3.5. A food product according to any one of claims 1 to 7, characterized in that the structuring agent comprises an amphiphilic compound or material which includes tumble hydrophobic or hydrophilic portions that form lamellas or cage structure vesicles. . Food product according to any one of Claims 1 to 8, characterized in that the structuring agent comprises an emulsifier and is present in an amount of from about 0.05 to 2.5% by weight. of the matrix of liquid. Food product according to any one of Claims 1 to 9, characterized in that the structuring agent comprises a physically, chemically or mechanically pretreated, thermally, physically or mechanically polyglycerol fatty acid ester (PGE). an amount of about 0.1 to 2.5% by weight of the liquid matrix. Food product according to any one of claims 1 to 10, characterized in that the liquid matrix further comprises a viscosity increasing agent in an amount sufficient to provide the liquid matrix with a liquid content. Increased viscosity to help retain matrix and bubbles in lamellar / vesicular cage structure. Food product according to any one of claims 1 to 11, characterized in that the liquid matrix comprises water, the gas is air, the viscosity modifying agent is a carbohydrate in an amount from about 5 to 45% by weight of the liquid matrix, a plant protein or dairy in an amount from about 5 to 20% by weight of the liquid matrix, a polysaccharide in an amount of about 0.1 2% by weight of the liquid matrix or a mixture thereof. Food product according to claim 12, characterized in that the carbohydrate, if present, is sucrose, glucose, fructose, corn syrup, lactose, maltose or galactose and is present in an amount of about 20 to 35% by weight of the liquid matrix, the plant or dairy protein, if present, is soy protein, whey or milk in an amount of about 10 to 15% by weight of the liquid matrix and The polysaccharide, if present, is guar gum, locust bean gum, carrageenan, pectin or xanthan gum in an amount from about 0.1 to 1.25% by weight of the liquid matrix. Food product according to any one of claims 1 to 13, characterized in that it is in the form of a refrigerated foodstuff having a beaten consistency. Food product according to any one of Claims 1 to 14, characterized in that it is in the form of a frozen foodstuff. Food product according to claim 15, characterized in that the frozen foodstuff has edible properties and characteristics reminiscent of those of a milkshake or ice cream. Food product according to any one of claims 1 to 16, characterized in that it is in the form of a foam-frothed beverage, soup, sauce or dessert being enhanced with functional ingredients for improved nutritional balance. Food product according to claim 17, characterized in that the functional ingredients include dairy proteins, vitamins, fiber, minerals, nutrients, probiotic bacteria or combinations thereof. Food product according to any one of claims 1 to 18, characterized in that the foam is in the form of a solid foam which is maintained at a temperature which is below that which makes the matrix of solidify or freeze where the solidified or frozen matrix does not include frozen liquid crystals having average diameters X5o, 50 microns or more, and where the foam remains stable after multiple thermal shocks to be able to apply the additive. 20. A method for manufacturing a low calorie, low fat food product comprising a foodstuff and a stable foam comprising gas bubbles in a liquid matrix, said method being characterized by the fact that it comprises the formation of foams by trapping a gas in a liquid, passing the gas through a porous material having a controlled pore size to produce substantially uniform size gas bubbles, passing a fluid over the porous material to separate, collect and accumulate the bubbles, then foaming the bubbles in a matrix comprising the liquid with the bubbles having a sufficiently small, controlled mean diameter and spacing sufficiently close to prevent gas bubble coalescence and loss of foam stability, and associating the foam with a foam. foodstuff to form a food product containing less than 1 gram of fat per serving 100 ml and a caloric density of less than 200 kcal per bubble free 100 ml portion. Method according to claim 20, characterized in that the food product contains less than 0.5 grams of fat per 100 ml and a caloric density of less than 150 kcal per 100-serving portion. ml bubble free. Method according to claim 20 or 21, characterized in that the food product is provided in the form of a drink, soup, sauce or dessert.