CN100374028C - 起泡成分和包含它的粉末 - Google Patents
起泡成分和包含它的粉末 Download PDFInfo
- Publication number
- CN100374028C CN100374028C CNB008137757A CN00813775A CN100374028C CN 100374028 C CN100374028 C CN 100374028C CN B008137757 A CNB008137757 A CN B008137757A CN 00813775 A CN00813775 A CN 00813775A CN 100374028 C CN100374028 C CN 100374028C
- Authority
- CN
- China
- Prior art keywords
- solubility
- foaming agent
- powder
- agent composition
- powdery
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
- 239000000843 powder Substances 0.000 title claims abstract description 118
- 239000004615 ingredient Substances 0.000 title abstract description 6
- 238000005187 foaming Methods 0.000 title description 4
- 239000011159 matrix material Substances 0.000 claims abstract description 47
- 239000006260 foam Substances 0.000 claims abstract description 44
- 235000013361 beverage Nutrition 0.000 claims abstract description 33
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 24
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 24
- 150000001720 carbohydrates Chemical class 0.000 claims abstract description 21
- 239000002245 particle Substances 0.000 claims abstract description 16
- 239000000203 mixture Substances 0.000 claims description 86
- 239000004088 foaming agent Substances 0.000 claims description 53
- 239000006071 cream Substances 0.000 claims description 29
- 239000000470 constituent Substances 0.000 claims description 23
- 235000021243 milk fat Nutrition 0.000 claims description 23
- 235000018102 proteins Nutrition 0.000 claims description 23
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 20
- 235000021539 instant coffee Nutrition 0.000 claims description 17
- 235000013305 food Nutrition 0.000 claims description 15
- 230000009477 glass transition Effects 0.000 claims description 5
- 239000011148 porous material Substances 0.000 claims description 4
- 239000012298 atmosphere Substances 0.000 claims description 3
- 102000014171 Milk Proteins Human genes 0.000 claims description 2
- 108010011756 Milk Proteins Proteins 0.000 claims description 2
- 235000021239 milk protein Nutrition 0.000 claims description 2
- 239000007788 liquid Substances 0.000 abstract description 13
- 239000007789 gas Substances 0.000 description 37
- 235000013353 coffee beverage Nutrition 0.000 description 21
- 239000000463 material Substances 0.000 description 18
- 235000014633 carbohydrates Nutrition 0.000 description 12
- 235000019197 fats Nutrition 0.000 description 9
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 8
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 7
- 239000005913 Maltodextrin Substances 0.000 description 7
- 229920002774 Maltodextrin Polymers 0.000 description 7
- 239000011521 glass Substances 0.000 description 7
- 229940035034 maltodextrin Drugs 0.000 description 7
- 239000008101 lactose Substances 0.000 description 6
- 238000000034 method Methods 0.000 description 6
- 239000007787 solid Substances 0.000 description 6
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 5
- 229930006000 Sucrose Natural products 0.000 description 5
- 239000005862 Whey Substances 0.000 description 5
- 102000007544 Whey Proteins Human genes 0.000 description 5
- 108010046377 Whey Proteins Proteins 0.000 description 5
- 235000009508 confectionery Nutrition 0.000 description 5
- 235000013336 milk Nutrition 0.000 description 5
- 239000008267 milk Substances 0.000 description 5
- 210000004080 milk Anatomy 0.000 description 5
- 239000007921 spray Substances 0.000 description 5
- 239000005720 sucrose Substances 0.000 description 5
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 4
- 239000012141 concentrate Substances 0.000 description 4
- 235000008504 concentrate Nutrition 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 229910052757 nitrogen Inorganic materials 0.000 description 4
- -1 or the two) Proteins 0.000 description 4
- 244000299461 Theobroma cacao Species 0.000 description 3
- 229940071162 caseinate Drugs 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- 230000004927 fusion Effects 0.000 description 3
- 235000020166 milkshake Nutrition 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 235000020183 skimmed milk Nutrition 0.000 description 3
- 235000013599 spices Nutrition 0.000 description 3
- 241000195940 Bryophyta Species 0.000 description 2
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- 239000005715 Fructose Substances 0.000 description 2
- 229930091371 Fructose Natural products 0.000 description 2
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- 229920000881 Modified starch Polymers 0.000 description 2
- 239000008122 artificial sweetener Substances 0.000 description 2
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 2
- 239000005018 casein Substances 0.000 description 2
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 2
- 235000021240 caseins Nutrition 0.000 description 2
- 235000019219 chocolate Nutrition 0.000 description 2
- 235000013365 dairy product Nutrition 0.000 description 2
- 238000013461 design Methods 0.000 description 2
- 239000003995 emulsifying agent Substances 0.000 description 2
- 230000009969 flowable effect Effects 0.000 description 2
- 235000003599 food sweetener Nutrition 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 230000005484 gravity Effects 0.000 description 2
- 229960001375 lactose Drugs 0.000 description 2
- 235000011929 mousse Nutrition 0.000 description 2
- 239000012299 nitrogen atmosphere Substances 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 230000000717 retained effect Effects 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- 239000003381 stabilizer Substances 0.000 description 2
- 229960004793 sucrose Drugs 0.000 description 2
- 239000003765 sweetening agent Substances 0.000 description 2
- 210000003813 thumb Anatomy 0.000 description 2
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 description 1
- AHCZCBQPNQSTIG-UHFFFAOYSA-N 1-oxoethanesulfonamide Chemical compound CC(=O)S(N)(=O)=O AHCZCBQPNQSTIG-UHFFFAOYSA-N 0.000 description 1
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- 108010011485 Aspartame Proteins 0.000 description 1
- 244000298479 Cichorium intybus Species 0.000 description 1
- 235000007542 Cichorium intybus Nutrition 0.000 description 1
- 229920000858 Cyclodextrin Polymers 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 125000000533 L-aspartoyl group Chemical group N[C@@H](CC(=O)*)C(=O)* 0.000 description 1
- 102000004407 Lactalbumin Human genes 0.000 description 1
- 108090000942 Lactalbumin Proteins 0.000 description 1
- 239000004368 Modified starch Substances 0.000 description 1
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 235000009470 Theobroma cacao Nutrition 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 244000290333 Vanilla fragrans Species 0.000 description 1
- 235000009499 Vanilla fragrans Nutrition 0.000 description 1
- 235000012036 Vanilla tahitensis Nutrition 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 239000003570 air Substances 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 239000000605 aspartame Substances 0.000 description 1
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 description 1
- 229960003438 aspartame Drugs 0.000 description 1
- 235000010357 aspartame Nutrition 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 235000019864 coconut oil Nutrition 0.000 description 1
- 239000003240 coconut oil Substances 0.000 description 1
- 239000008373 coffee flavor Substances 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 238000002425 crystallisation Methods 0.000 description 1
- 230000008025 crystallization Effects 0.000 description 1
- 230000001186 cumulative effect Effects 0.000 description 1
- ORYOIBJWFDNIPD-UHFFFAOYSA-N diacetyl 2,3-dihydroxybutanedioate Chemical compound CC(=O)OC(=O)C(O)C(O)C(=O)OC(C)=O ORYOIBJWFDNIPD-UHFFFAOYSA-N 0.000 description 1
- JYIMWRSJCRRYNK-UHFFFAOYSA-N dialuminum;disodium;oxygen(2-);silicon(4+);hydrate Chemical compound O.[O-2].[O-2].[O-2].[O-2].[O-2].[O-2].[Na+].[Na+].[Al+3].[Al+3].[Si+4] JYIMWRSJCRRYNK-UHFFFAOYSA-N 0.000 description 1
- ZPWVASYFFYYZEW-UHFFFAOYSA-L dipotassium hydrogen phosphate Chemical compound [K+].[K+].OP([O-])([O-])=O ZPWVASYFFYYZEW-UHFFFAOYSA-L 0.000 description 1
- CEYULKASIQJZGP-UHFFFAOYSA-L disodium;2-(carboxymethyl)-2-hydroxybutanedioate Chemical compound [Na+].[Na+].[O-]C(=O)CC(O)(C(=O)O)CC([O-])=O CEYULKASIQJZGP-UHFFFAOYSA-L 0.000 description 1
- YSXLJTGZMRNQSG-UHFFFAOYSA-L disodium;6-amino-5-[[2-[4-[2-[4-[2-[(2-amino-5-sulfonatonaphthalen-1-yl)diazenyl]phenyl]sulfonyloxyphenyl]propan-2-yl]phenoxy]sulfonylphenyl]diazenyl]naphthalene-1-sulfonate Chemical compound [Na+].[Na+].C1=CC=C2C(N=NC3=CC=CC=C3S(=O)(=O)OC3=CC=C(C=C3)C(C)(C=3C=CC(OS(=O)(=O)C=4C(=CC=CC=4)N=NC=4C5=CC=CC(=C5C=CC=4N)S([O-])(=O)=O)=CC=3)C)=C(N)C=CC2=C1S([O-])(=O)=O YSXLJTGZMRNQSG-UHFFFAOYSA-L 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 239000001307 helium Substances 0.000 description 1
- 229910052734 helium Inorganic materials 0.000 description 1
- SWQJXJOGLNCZEY-UHFFFAOYSA-N helium atom Chemical compound [He] SWQJXJOGLNCZEY-UHFFFAOYSA-N 0.000 description 1
- 239000011261 inert gas Substances 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 235000019426 modified starch Nutrition 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 235000020564 organic coffee Nutrition 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000007115 recruitment Effects 0.000 description 1
- HFHDHCJBZVLPGP-UHFFFAOYSA-N schardinger α-dextrin Chemical compound O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO HFHDHCJBZVLPGP-UHFFFAOYSA-N 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 235000021147 sweet food Nutrition 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 239000003760 tallow Substances 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
- A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
- A23C11/08—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing caseinates but no other milk proteins nor milk fats
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/1524—Inert gases, noble gases, oxygen, aerosol gases; Processes for foaming
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/156—Flavoured milk preparations ; Addition of fruits, vegetables, sugars, sugar alcohols or sweeteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/24—Extraction of coffee; Coffee extracts; Making instant coffee
- A23F5/36—Further treatment of dried coffee extract; Preparations produced thereby, e.g. instant coffee
- A23F5/40—Further treatment of dried coffee extract; Preparations produced thereby, e.g. instant coffee using organic additives, e.g. milk, sugar
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
- A23L9/20—Cream substitutes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C2240/00—Use or particular additives or ingredients
- A23C2240/20—Inert gas treatment, using, e.g. noble gases or CO2, including CO2 liberated by chemical reaction; Carbonation of milk products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C2260/00—Particular aspects or types of dairy products
- A23C2260/20—Dry foaming beverage creamer or whitener, e.g. gas injected or containing carbonation or foaming agents, for causing foaming when reconstituted
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Non-Alcoholic Beverages (AREA)
- Tea And Coffee (AREA)
- Confectionery (AREA)
- General Preparation And Processing Of Foods (AREA)
- Emulsifying, Dispersing, Foam-Producing Or Wetting Agents (AREA)
- Dairy Products (AREA)
- Detergent Compositions (AREA)
- Formation And Processing Of Food Products (AREA)
Abstract
本发明涉及一种在食品和饮料产生增强的泡沫的粉状可溶性起泡剂成分。所述粉状可溶性起泡剂成分的颗粒是由含碳水化合物和蛋白质的基质以及截留气体形成的。对所述气体加压,使得当外加液体时,在环境条件下每克可溶性起泡剂成分至少释放约1ml气体。当用在可溶性乳脂粉中时,产生了增加量的泡沫。
Description
发明领域
本发明涉及一种可溶性起泡剂成分,当外加液体时所述起泡剂成分引起泡沫形成或形成泡沫。本发明也涉及用于在食品和饮料中产生增强的泡沫的可溶性起泡剂成分。具体地说,本发明涉及可溶性乳脂成分。本发明也涉及包含所述可溶性乳脂(creamer)成分的可溶性乳脂粉,以及包含所述可溶性粉末的可溶性饮料粉。所述饮料粉可以是即溶“卡普金氏棕色咖啡”型的。
发明背景
当外加液体时能够提供似乳油泡沫的可溶性起泡剂或乳脂粉具有许多用途。例如,这些乳脂粉可以用于提供奶昔(milk shake)和卡普金氏棕色咖啡卡普金氏棕色咖啡饮料。它们也可以具有食品应用例如甜品、汤和调味料。
产生卡普金氏棕色咖啡饮料的可溶性咖啡饮品是众所周知的。通常这些制品是可溶性咖啡粉和可溶性饮料乳脂的干混物。所述可溶性饮料乳脂包含当溶解所述粉末时产生泡沫的气袋。因此,当外加水或牛奶(通常是热的)时,形成了上层表面含有泡沫的增白的咖啡饮料;所述饮料或多或少与传统的意大利卡普金氏棕色咖啡相似。在欧洲专利申请号0154192、0458310和0885566中描述了这些充气可溶性乳脂的例子。包含无机起泡剂的可溶性饮料乳脂也可以获得。
理想的是,为了仿造传统型意大利卡普金氏棕色咖啡,应该在所述饮料的表面形成轻的、松软的且稳定的泡沫。然而,许多可溶性卡普金氏棕色咖啡粉产生的泡沫经常不轻也不松软。而且所产生的泡沫量经常比在传统卡普金氏棕色咖啡上所一般见到的少。可以通过增加所述咖啡饮品中的可溶性乳脂的量,而在某种程度上增加泡沫的量。然而,这将影响所述所述饮料的风味,这总是不想要的。
因此仍然需要能够在重建时提供好的、稳定的泡沫的可溶性饮料乳脂。
发明概要
因此,在一个方面,本发明提供包含一种粉状可溶性起泡剂成分,所述粉状可溶性起泡剂成分含有碳水化合物和蛋白质以及截留气体的基质,所述气体以在室温下外加液体时每克可溶性起泡剂成分至少释放1ml气体的量存在。
所述可溶性起泡剂成分提供这样的优点,当它包含于可溶性起泡剂粉末中时,它能够产生或引起形成比常规起泡粉末如常规起泡乳脂粉所产生的泡沫体积大得多的泡沫。
优选气体以在室温下每克可溶性起泡剂成分释放约1.5ml至约25ml的量存在;例如约1.8ml至约20ml。更优选约6ml至约18ml。
在本文中室温是指标准温度和压力条件(STP)。如实施例中描述的方法测定气体的释放。
在另一方面,本发明提供了用于在食品和饮料中产生增强的泡沫的粉状可溶性起泡剂成分,所述成分包含含碳水化合物和蛋白质的基质以及在压力下截留的气体,通过使所述基质的多孔颗粒在升高的压力和高于所述颗粒的玻璃化转变温度的温度下经受所述气体氛围,并急冷或固化所述颗粒,而能够获得所述成分。
在本发明的优选实施方案中,所述粉状可溶性起泡剂成分是粉状可溶性乳脂成分。
再一方面,本发明提供了一种可溶性乳脂成分,所述可溶性乳脂成分包含具有含碳水化合物和蛋白质的基质以及截留气体,当在液体中重建时,所述可溶性乳脂成分产生体积至少约2.5ml/g可溶性乳脂粉的泡沫。
优选的是,当在液体中重建时,所述乳脂粉产生泡沫的体积约为5ml/g可溶性乳脂粉至约40ml/g粉末。更优选当所述乳脂粉在液体中重建时,产生泡沫的体积约为8ml/g粉末至约35ml/g可溶性乳脂粉。例如,当所述粉末在热水中重建时,所述可溶性乳脂粉可以产生体积约为7ml/g至约20ml/g的泡沫。最好是,当在热水中重建时,所述泡沫的体积约为10ml/g粉末至约30ml/g粉末。泡沫的体积取决于所述粉末中可溶性起泡剂成分的量。而且,泡沫体积可取决于所述液体的组成和温度。
当溶解于热水或冷水中时,所述可溶性乳脂粉形成轻的、松软而稳定的泡沫。而且,每单位重量的所述可溶性乳脂粉可以提供的泡沫量至少两倍于常规乳脂所提供的。
在另一方面,本发明提供一种可溶性食品粉末,所述可溶性食品粉末包含具有含碳水化合物和蛋白质的基质以及截留气体的可溶性起泡剂成分,当在液体中重建时,所述可溶性食品粉末产生至少约5ml/g可溶性起泡剂成分的泡沫。
在再一方面,本发明提供一种可溶性饮料粉,所述可溶性饮料粉包含可溶性咖啡粉和如上限定的可溶性乳脂成分或可溶性乳脂粉。本发明也提供一种可溶性饮料粉,所述可溶性饮料粉包含一种如可可粉或麦芽粉等的可溶性饮料基料粉末和如上限定的可溶性乳脂成分或可溶性乳脂粉。
本发明优选实施方案的详述
现在仅通过实施例描述本发明的实施方案。本发明提供了每单位重量能够产生大量气体的可溶性起泡剂成分。因此,所述可溶性起泡剂成分可以用于可溶性起泡剂粉末中,以在所述起泡剂粉末用液体重建时产生增加量的泡沫。以下将参考可溶性乳脂成分描述本发明,它是本发明的优选应用之一。然而,人们会认识到:本发明也可具有其它应用,如用于饮料、甜食、调味料和汤等。
所述可溶性乳脂成分主要是包含碳水化合物、蛋白质和截留气体的基质。所述基质中的碳水化合物可以是任何合适的碳水化合物或碳水化合物的混合物。合适的例子包括乳糖、葡萄糖、果糖、蔗糖、麦芽糖糊精、玉米糖浆、淀粉、改性淀粉、环糊精、葡萄糖、果糖以及此类物质,和这些碳水化合物的混合物。特别优选包含麦芽糖糊精的混合物。例如,所述碳水化合物可以是麦芽糖糊精、蔗糖和乳糖占约40%至约80%(重量)的混合物。优选蔗糖的提供量占所述混合物的约5%至约30%(重量)。优选乳糖的提供量占所述混合物的约5%至约30%(重量)。优选麦芽糖糊精的提供量占所述混合物的约10%至约50%(重量)。
优选所述碳水化合物提供所述基质的约40%至约98%(重量);更优选占所述基质的约60%至约95%(重量);最优选占约70%至约90%(重量)。
所述基质中的蛋白质可以是任何合适的蛋白质或蛋白质混合物。合适的例子包括牛乳蛋白质(酪蛋白或乳清,或二者)、大豆蛋白、小麦蛋白、明胶、酪蛋白酸盐和此类物质。尤其合适的蛋白源是脱脂乳固体。这些固体可以干燥的形式或液体形式提供(如脱脂乳)。另一种合适的蛋白源是甜乳清;例如以甜乳清粉末的形式。通常甜乳清粉末包含乳糖和乳清蛋白的混合物。如果所述蛋白质由如脱脂乳固体或甜乳清的蛋白源提供,则通常所述蛋白质也将提供一些乳糖形式的碳水化合物。
优选所述蛋白质的提供量占所述基质的约5%至约50%(重量),例如5%至约40%;更优选约10%至约30%(重量)。
所述基质可以包含脂肪作为一种成分。所述基质中的脂肪可以是任何合适的脂肪或脂肪混合物。合适的例子包括牛乳脂、蔬菜油脂和动物脂肪。所述脂肪的来源、它的组成和它的物理性质如熔化温度或结晶温度可以影响所述可溶性起泡剂成分的起泡能力和所获得泡沫的稳定性。
优选所述脂肪的提供量占所述基质的约0%至30%(重量)。例如起泡乳脂可包含脂肪。通常脂肪有利于气体的截留而不利于截留气体的稳定性。
气体被截留在基质中。所述气体可以是任何合适的食用级气体。例如,所述气体可以是氮气、二氧化碳或空气以及这些气体的混合物。优选大体上是惰性的气体。为了提供增强的起泡作用,在压力下将所述气体引入基质中;例如压力在大约100kPa以上。优选在大约500kPa以上的表压力下将所述气体引入基质中;例如在约1MPa至约20MPa的压力下。
可以通过任何合适的方法将所述气体引入基质中。一种合适的技术包括以膨胀颗粒的形式提供基质,然后将气体截留于所述颗粒中。可以通过将气体注入于固体含量在约30%(重量)之上的含水基质浓缩物中,然后将所述浓缩物喷干为粉末而产生膨胀的颗粒。可以在约500kPa至约5MPa的压力下将所述气体注入所述含水基质浓缩物中。然而,将所述气体注入所述基质浓缩物中所用的压力的要求并不是关键性的。然后将充气含水基质喷干为粉末。然后在高压和高于所述颗粒的玻璃化转变温度的温度下,使所述颗粒经受于惰性气体氛围中。压力可以为约100kPa至约20Mpa表压力。所需温度将取决于所述颗粒的组成,因为它将影响玻璃化转变温度。然而,技术人员易于为任何颗粒类型设定温度。可能最好避免高于玻璃化转变温度约50℃以上的温度。所述颗粒可以在所需长的时间里经受所述压力和温度,因为延长时间通常将增加气体截留量。通常时间约10秒至约30分钟就足够了。然后将所述颗粒经受快速的急冷或固化以确保截留气体。快速卸压可充分急冷所述颗粒。否则可以采用合适的冷却方法。
另一种合适的技术涉及将气体注入所含水分很少或不含水分的所述基质熔块中;例如在挤出机中进行。可以在约100kPa至约20MPa的表压力下注入所述气体。所需要的温度将取决于所述基质的组成,因为它将影向熔化的温度。然而,技术人员易于为任何基质设定温度。然而,通常必须避免温度高于约150℃。然后可将所述熔块通过小孔挤出并粉碎为粉末。根据所述基质的固化速度,需要在形成粉末之前在压力下将所述基质固化或急冷。这样将防止所述气体从所述基质中逸出。优选快速进行固化或急冷,但时间可以在约10秒至约90分钟之间变化。
在本文中,在向所述起泡剂成分中加入液体之后测量从所述起泡剂成分中释放的气体量。下面给出了测量气体释放的的方法。其它方法也可适用。
1)提供:一个小玻璃瓶和密封玻璃瓶的橡皮盖;一端具有一个烟窗并附上针头而另一端具有吸球的玻璃圆柱;一个水浴,和一个注射器。
2)准确称量1-4g粉末并将粉末加入到20ml的小玻璃瓶中,用橡皮盖密封。用吸球调节玻璃柱中水的体积至恰好为25ml(或记录准确的体积V0)。
3)将所述小玻璃瓶垂直在烟窗的下面放入水浴中。用固定在柱底部的针刺穿橡皮盖并允许小玻璃瓶顶部空间的气体进入烟窗和玻璃柱中。记录代表小玻璃瓶顶部空间的体积V1。
4)从针头处取出小玻璃瓶,并维持小玻璃瓶于水浴中于烟窗之下:用注射器通过橡皮盖向小玻璃瓶中准确地注入5g水。用固定的针头再次刺穿橡皮盖直到针头中没有气泡溢出,并测量释放到玻璃柱中的气体的体积(V2)。
5)取出小玻璃瓶,用拇指按住橡皮盖。将小玻璃瓶从水浴中取出,同时保持用拇指按住橡皮盖。摇动小玻璃瓶以确保溶解良好。将小玻璃瓶在烟窗之下放回水浴中并再次刺穿。记录V3。释放的气体总量(ml)是V3-V1-5。通过将总体积除以粉末的初始重量,得到每克粉末释放的气体。
如有需要,所述可溶性起泡剂成分如所述乳脂成分可以包含其它成分,如人工甜味剂、乳化剂、稳定剂、增稠剂、流动剂、色料、调味剂、芳香剂以及此类物质。合适的人工甜味剂包括糖精、环己基氨基磺酸盐、乙酰磺酰胺、基于L-天冬氨酰的甜味剂如天冬甜素,以及这些物质的混合物。合适的乳化剂包括甘油一酯、甘油二酯、卵磷脂、甘油一酯-甘油二酯的二乙酰酒石酸酯(data酯),以及它们的混合物。合适的稳定剂包括磷酸氢二钾和柠檬酸钠。一种合适的流动剂是硅铝酸钠。
优选所述可溶性起泡剂乳脂成分具有闭口气孔。在本文中,闭口气孔率是由通过氦比重瓶测量的所述粉末的密度计算的。优选的原料是得自Micromeritics的AccuPycTM 1330比重瓶。闭口气孔率按如下计算:气孔率(%)=(1-密度(g/ml)/1.525)*100。
优选气孔率至少约为20%(体积);更优选至少为30%(体积);例如约为30%至约40%(体积)。优选所述可溶性乳脂成分的密度为约200g/l至约500g/l;例如约为300g/l至约400g/l。优选所述可溶性乳脂成分的含水量小于约10%(重量);例如约为2%至约8%(重量);优选约2%至约6%(重量)。所述可溶性乳脂成分易溶于热的或冷的液体(如水和牛奶)中。而且,所述可溶性乳脂成分可以优越地具有相似于常规乳脂粉的外观。
所述可溶性起泡剂成分可以如用于饮料和食品中一样应用。然而,优选所述可溶性起泡剂成分与可溶性乳脂基料混合以形成可溶性乳脂粉。合适的可溶性乳脂基料可从市场上购得。所述可溶性乳脂基料根据需要可以是奶场制的乳脂粉或非奶场制的乳脂粉。所述可溶性乳脂基料的脂肪含量可以根据需要来选择。而且,如有需要,尽管这不是必不可少的,所述可溶性乳脂基料自身可以充气。在欧洲专利申请号0154192、0458310和0885566中公开了合适的充气乳脂基料。可以对所述可溶性乳脂基料调香;例如用咖啡香料调香,以为重建时产生的饮料提供改良的咖啡芳香。如果使用天然咖啡香料为所述可溶性乳脂基料调香,那么所述天然咖啡香料是有机咖啡芳香成分的形式;通常在椰子油中进行。
优选所述可溶性起泡剂成分或可溶性乳脂成分与所述可溶性乳脂粉中的所述可溶性乳脂基料的重量比为约1∶5至约1∶1;例如约1∶4至约1∶2。优选所述可溶性乳脂成分占所述可溶性乳脂粉的约15%至约50%(重量)。
然后所述可溶性起泡剂成分或可溶性乳脂成分和所述可溶性乳脂粉的混合物可以与所需饮料粉或食品粉末的其它成分混合。
最好是,所述可溶性乳脂粉与可溶性咖啡粉混合而提供可溶性咖啡饮品。所述可溶性咖啡粉可以是任何喷干或冻干的咖啡粉。而且,如有需要,所述可溶性咖啡粉可以包含咖啡代用品如菊苣。这种咖啡粉可从市场上购得或通过常规提取和干燥方法生产。如有需要,所述咖啡粉可以是聚结的粉末形式。优选所述可溶性咖啡粉占所述咖啡饮品的约10%至约30%(重量);例如约10%至约20%(重量)。当然,根据需要可以将甜味剂和调味剂加入到所述可溶性咖啡饮品中。
也可以将所述可溶性乳脂成分或它与所述可溶性乳脂基料的混合物用在奶昔粉、汤粉、调味粉等等中。
现在描述具体实施例以进一步说明本发明。
实施例1
将脱脂奶粉、酪蛋白酸盐、麦芽糖糊精、乳糖和蔗糖投入挤出机中。含湿量少于约15%(重量)。将挤出机中的混合物的温度升至约50℃至130℃,以熔化所述混合物并形成基质。然后在约2MPa下将氮气注入熔融基质中。将充气的熔融基质通过2mm孔挤出到压力维持在约3.5MPa而温度维持在约20℃的压力区中。挤出物保留在压力区中直到被冷却至室温。然后将固化的挤出物粉碎为颗粒大小约0.5mm至约3mm的粉末。
以约1.5∶7.0∶1.5的重量比将所述颗粒与可溶性乳脂基料和可溶性咖啡粉干混。将质量为12g的所得粉末置于直径约为0.06m的烧杯中并加入100ml热水(约85℃)。将所得饮料搅拌两次。所述饮料具有高度约0.02m的轻的、松软而稳定的泡沫。泡沫的体积约60ml以上。
实施例2
制备脱脂奶、酪蛋白酸盐、麦芽糖糊精、乳糖和蔗糖的混合物。所述混合物的固体含量约为55%(重量)。将氮气注入所述混合物中并将所述混合物喷干为粉末。加工条件大体上如欧洲专利申请号0154192中描述的那样。所得粉末的含湿量约为4%(重量),而在截留之前闭口气孔率约为50%(体积)。
然后将所述粉末在压力约为2MPa、温度约为70℃下,在氮气氛围中经受约20分钟。然后通过快速卸压快速将所述粉末急冷。经过这一气体处理后闭口气孔率约为32%(体积)。获得了外观类似于可溶性乳脂基料的白色粉末。所述粉末的密度为约340g/l至约400g/l。
以约2.0∶6.3∶1.7的重量比将所述粉末与可溶性乳脂基料和可溶性咖啡粉混合而提供可溶性咖啡饮料粉。将质量为12g的所得粉末置于直径约为0.06m的烧杯中并加入100ml热水(约85℃)。将所得饮料搅拌两次。所述饮料具有高度约0.03m的轻的、松软而稳定的泡沫。泡沫的体积约80ml以上。品尝所述饮料,它具有良好的风味和芳香。
实施例3
将实施例2的所述可溶性咖啡饮料粉(样品1)与欧洲专利申请号0154192的可溶性咖啡饮料粉(样品A)比较。每单位重量的样品1和样品A各包含等量的可溶性咖啡粉。
将质量为12g的每种粉末置于直径约为0.06m的玻璃烧杯中并加入100ml热水(约85℃)。将所得饮料搅拌两次。两种饮料都具有轻的、松软而稳定的泡沫。泡沫的高度可以在所述玻璃烧杯中看到。泡沫的高度和体积如下:
样品 | 泡沫高度(m) | 泡沫体积(ml) | 具体泡沫体积(ml/g无咖啡<sup>*</sup>) |
1 | 0.03 | 84 | 8.2 |
A | 0.005 | 14 | 1.4 |
*无咖啡(non-coffee)重量是除了所述可溶性咖啡之外所有成分的重量。
样品1的粉末所产生的泡沫的体积远远大于样品A所产生的泡沫体积。
实施例4
制备麦芽糖糊精(89.7%)和酪蛋白酸钠(10.3%)的混合物。所述混合物的固体含量为58%。将氮气注入混合物中并将混合物喷干为粉末。所得粉末的含湿量约为3%(重量),而闭口气孔率约为47%(体积)。然后在约5MPa的压力和约130℃的温度下将所述粉末在氮气氛围中经受约30分钟。然后快速卸压而快速急冷所述粉末。经处理之后闭口气孔率约为40%,而截留气体的体积约为13.5ml/g粉末。
以约10/5/10/3.5/5的重量比将所述粉末与糖、脱脂奶粉、凉的可溶性巧克力粉和凉的可溶性预胶化淀粉混合。添加香草香精和朗姆酒香料。
将100ml冷水加到33.5g所得混合物中。轻轻搅拌后,获得了含轻的泡沫的巧克力奶油冻(chocolate mousse)。所述泡沫至少稳定5分钟。
Claims (19)
1.一种粉状可溶性起泡剂成分,所述粉状可溶性起泡剂成分包含含碳水化合物和蛋白质的基质以及在压力下截留的气体,所述气体存在的量于标准温度和压力条件下在加入水时足以使每克可溶性起泡剂成分释放至少1ml气体,其中所述碳水化合物占所述基质的60-95%重量,且所述蛋白质占所述基质的5-40%重量。
2.一种用于在食品和饮料中产生增加的泡沫的粉状可溶性起泡剂成分,所述成分包含含碳水化合物和蛋白质的基质以及在压力下截留的气体,所述成分可通过将所述基质的多孔颗粒在升高的压力下和高于所述颗粒的玻璃化转变温度的温度下经受所述气体氛围、并急冷或固化所述颗粒而获得的;其中所述碳水化合物占所述基质的60-95%重量,且所述蛋白质占所述基质的5-40%重量。
3.一种权利要求1或权利要求2的粉状可溶性起泡剂成分,所述粉状可溶性起泡剂成分的密度是200g/l至500g/l。
4.一种权利要求1或权利要求2的粉状可溶性起泡剂成分,所述粉状可溶性起泡剂成分的密度是300g/l至400g/l。
5.一种权利要求1或权利要求2的粉状可溶性起泡剂成分,其中所述粉状可溶性起泡剂成分是一种可溶性乳脂成分。
6.一种权利要求1或权利要求2的粉状可溶性起泡剂成分,所述粉状可溶性起泡剂成分包含脂肪,其含量占所述基质的0-30%重量。
7.一种权利要求1或权利要求2的粉状可溶性起泡剂成分,所述粉状可溶性起泡剂成分包含的截留气体的量当外加水时于标准条件下每克可溶性起泡剂成分至少释放1.5-25ml气体。
8.一种权利要求1或权利要求2的粉状可溶性起泡剂成分,所述粉状可溶性起泡剂成分包含的截留气体的量当外加水时于标准条件下每克可溶性起泡剂成分释放6ml至18ml气体。
9.一种权利要求1或权利要求2的粉状可溶性起泡剂成分,其中所述蛋白质包括牛奶蛋白。
10.一种可溶性乳脂粉,所述可溶性乳脂粉包含具有含碳水化合物和蛋白质的基质以及在压力下截留的气体的乳脂成分,当在水中重建时,所述可溶性乳脂粉能够产生的泡沫体积至少为2.5-40ml/g乳脂粉;其中所述碳水化合物占所述基质的60-95%重量,且所述蛋白质占所述基质的5-40%重量。
11.一种权利要求10的粉末,其中所述可溶性乳脂成分占所述粉末的15%-50%重量。
12.一种可溶性饮料粉,所述可溶性饮料粉包含可溶性咖啡粉和权利要求10或权利要求11中所限定的可溶性乳脂粉。
13.一种可溶性饮料粉,所述可溶性饮料粉包含可溶性饮料粉和权利要求10或权利要求11中所限定的可溶性乳脂粉。
14.一种可溶性食品粉,所述可溶性食品粉包含一种可溶性起泡剂成分,所述可溶性起泡剂成分具有含碳水化合物和蛋白质的基质以及在压力下的截留气体,当在水中重建时,所述可溶性食品粉能够产生的泡沫体积至少为5ml/g可溶性起泡剂成分;其中所述碳水化合物占所述基质的60-95%重量,且所述蛋白质占所述基质的5-40%重量。
15.一种权利要求14的可溶性食品粉,其中所述起泡剂成分如权利要求1-9中任一项所限定。
16.一种权利要求14的粉末,其中所述可溶性乳脂成分占所述粉末的15%-50%重量。
17.一种具有闭口气孔的权利要求1或权利要求2的粉状可溶性起泡剂成分。
18.一种具有闭口气孔的权利要求10的可溶性乳脂粉。
19.一种具有闭口气孔的权利要求14的可溶性食品粉。
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
EP99115294A EP1074181A1 (en) | 1999-08-03 | 1999-08-03 | Foaming creamer ingredient and powders containing it |
EP99115294.3 | 1999-08-03 |
Publications (2)
Publication Number | Publication Date |
---|---|
CN1377233A CN1377233A (zh) | 2002-10-30 |
CN100374028C true CN100374028C (zh) | 2008-03-12 |
Family
ID=8238713
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CNB008137757A Expired - Lifetime CN100374028C (zh) | 1999-08-03 | 2000-07-25 | 起泡成分和包含它的粉末 |
Country Status (20)
Country | Link |
---|---|
US (3) | US6713113B2 (zh) |
EP (4) | EP1074181A1 (zh) |
JP (2) | JP4381641B2 (zh) |
KR (1) | KR100796968B1 (zh) |
CN (1) | CN100374028C (zh) |
AT (2) | ATE414425T1 (zh) |
AU (1) | AU781970B2 (zh) |
BR (1) | BR0012977A (zh) |
CA (1) | CA2379174C (zh) |
DE (3) | DE60019612T2 (zh) |
DK (2) | DK1206193T3 (zh) |
ES (2) | ES2315609T3 (zh) |
HK (1) | HK1047681B (zh) |
HU (1) | HU230657B1 (zh) |
MX (1) | MXPA02001128A (zh) |
MY (1) | MY129661A (zh) |
PL (1) | PL199369B1 (zh) |
PT (2) | PT1557091E (zh) |
RU (1) | RU2254762C2 (zh) |
WO (1) | WO2001008504A1 (zh) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104105408A (zh) * | 2011-10-12 | 2014-10-15 | 星巴克公司贸易用名星巴克咖啡公司 | 具有增强的风味和质感的含乳的饮料及其制造方法 |
Families Citing this family (83)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DE19836339B4 (de) | 1998-08-11 | 2011-12-22 | N.V. Nutricia | Kohlenhydratmischung |
EP1074181A1 (en) * | 1999-08-03 | 2001-02-07 | Societe Des Produits Nestle S.A. | Foaming creamer ingredient and powders containing it |
EP2241229B8 (en) | 2001-04-27 | 2012-07-25 | Mars, Incorporated | Beverage apparatus for making foamed drinks |
GB2381731A (en) * | 2001-11-12 | 2003-05-14 | Mars Inc | Beverage whitener formulations |
EP1325680A1 (en) * | 2001-12-26 | 2003-07-09 | Societe Des Produits Nestle S.A. | Mousse |
WO2004019699A1 (en) * | 2002-08-30 | 2004-03-11 | Campina B.V. | Foaming ingredient and products containing the ingredient |
US7083821B1 (en) | 2003-10-27 | 2006-08-01 | Parmenter Deborah A | Low carb mousse |
US20050163904A1 (en) * | 2004-01-22 | 2005-07-28 | Durafizz, Llc | Foam forming particles and methods |
EP1597978A1 (en) * | 2004-05-17 | 2005-11-23 | Nutricia N.V. | Synergism of GOS and polyfructose |
US8252769B2 (en) | 2004-06-22 | 2012-08-28 | N. V. Nutricia | Intestinal barrier integrity |
US20050276898A1 (en) * | 2004-06-15 | 2005-12-15 | Pascual Teresita B | Aerated creamers and processes |
RU2429718C2 (ru) * | 2004-06-22 | 2011-09-27 | Н.В. Нютрисиа | Повышение целостности барьера у больных с вич |
EP1721611A1 (en) * | 2005-04-21 | 2006-11-15 | N.V. Nutricia | Nutritional supplement with oligosaccharides for a category of HIV patients |
EP1723951A1 (en) * | 2005-04-21 | 2006-11-22 | N.V. Nutricia | Nutritional supplement with oligosaccharides for a category of HIV patients |
US7736683B2 (en) * | 2004-08-17 | 2010-06-15 | Kraft Food Global Brands Llc | Method to increase the foaming capacity of spray-dried powders |
US7713565B2 (en) * | 2004-08-17 | 2010-05-11 | Kraft Foods Holdings, Inc. | Method of preparing a foaming soluble coffee powder |
US7534461B2 (en) * | 2004-08-17 | 2009-05-19 | Kraft Foods Holdings, Inc. | Non-protein foaming compositions and methods of making the same |
US20060040033A1 (en) * | 2004-08-17 | 2006-02-23 | Zeller Bary L | Non-carbohydrate foaming compositions and methods of making the same |
EP1796485B1 (en) * | 2004-08-25 | 2015-10-21 | Intercontinental Great Brands LLC | Liquid-filled chewing gum composition |
EP1704781A1 (de) | 2005-03-24 | 2006-09-27 | Cyber Vision Holding S.A. | Instantzubereitung und Verfahren zum Herstellen eines Cappuccino-Getränks |
US20080171720A1 (en) * | 2005-04-21 | 2008-07-17 | N.V. Nutricia | Nutritional Supplement For Hiv Patients |
DE602006004369D1 (de) | 2005-09-23 | 2009-01-29 | Unilever Nv | Durchlüftete produkte mit niedrigem ph-wert |
JP5021650B2 (ja) | 2005-09-23 | 2012-09-12 | ユニリーバー・ナームローゼ・ベンノートシヤープ | 低減されたクリーミング性を有する気泡含有製品 |
PT1797772E (pt) | 2005-12-13 | 2009-03-10 | Nestec Sa | Auxiliares culinários líquidos auto-espumantes e processos |
US20080032025A1 (en) * | 2006-05-22 | 2008-02-07 | Amerilab Technologies, Inc. | Effervescent creamer composition |
DK2068644T3 (da) | 2006-09-19 | 2013-05-13 | Kraft Foods Global Brands Llc | Forgassede fødevareprodukter og fremgangsmåde til fremstilling deraf |
EP1917864A1 (en) * | 2006-11-01 | 2008-05-07 | Nestec S.A. | Soluble foaming beverage powder |
US8980357B2 (en) | 2006-12-29 | 2015-03-17 | Intercontinental Great Brands Llc | Foaming compositions and methods of making the same |
US20080241333A1 (en) * | 2007-03-27 | 2008-10-02 | Thomas Cina | Foamy coating or topping compositions |
UA103993C2 (ru) * | 2007-09-28 | 2013-12-25 | Нестек С.А. | Порошок растворимого напитка |
RU2499407C2 (ru) * | 2007-11-08 | 2013-11-27 | Нестек С.А. | Быстрорастворимый питьевой продукт |
ES2521498T3 (es) * | 2007-12-20 | 2014-11-12 | Nestec S.A. | Producto de bebida instantánea |
WO2009096772A1 (en) * | 2008-02-01 | 2009-08-06 | N.V. Nutricia | Composition for stimulating natural killer cell activity |
GB2458450B (en) | 2008-03-12 | 2012-08-29 | Krafts Food R & D Inc | Foaming coffee composition |
US8043645B2 (en) | 2008-07-09 | 2011-10-25 | Starbucks Corporation | Method of making beverages with enhanced flavors and aromas |
CA2740326C (en) | 2008-10-16 | 2017-06-13 | Unilever Plc | Hydrophobin solution containing antifoam |
US8486477B2 (en) * | 2008-10-24 | 2013-07-16 | Intercontinental Great Brands Llc | Gas-effusing compositions and methods of making and using same |
WO2010068093A1 (en) | 2008-12-08 | 2010-06-17 | Campina Nederland Holding B.V. | Particulate fat-containing powder, its preparation and its use |
CA2745522A1 (en) | 2008-12-16 | 2010-06-24 | Unilever Plc | Method for extracting hydrophobin from a solution |
WO2010071425A2 (en) | 2008-12-17 | 2010-06-24 | Campina Nederland Holding B.V. | Cold soluble foamer |
UA108471C2 (uk) | 2009-04-01 | 2015-05-12 | Нестек С.А. | Спосіб виробництва продукту для розчинного напою |
MX2011009870A (es) * | 2009-04-01 | 2011-09-30 | Nestec Sa | Producto de bebida instantanea. |
US8357420B2 (en) | 2009-05-29 | 2013-01-22 | Conopco, Inc. | Oil-in-water emulsion |
US8394444B2 (en) | 2009-05-29 | 2013-03-12 | Conopco, Inc. | Oil-in-water emulsion |
US9107445B2 (en) * | 2009-07-10 | 2015-08-18 | Intercontinental Great Brands Llc | Beverage composition with foam generating component |
ES2445155T3 (es) * | 2009-10-02 | 2014-02-28 | Unilever Nv | Producto que comprende hidrofobina |
NL2005496C2 (en) | 2010-10-11 | 2012-04-12 | Friesland Brands Bv | Sweet particulate fat-containing powder, its preparation and its use. |
EP2443932A1 (en) | 2010-10-19 | 2012-04-25 | Nestec S.A. | Method of sintering a composition |
BR112013012252B1 (pt) * | 2010-11-17 | 2021-03-09 | Intercontinental Great Brands Llc | método para fabricar continuamente uma composição espumante de partícula em alta pressão de gás |
MY162782A (en) * | 2010-11-23 | 2017-07-14 | Nestec Sa | Products with improved foaming properties |
GB2487393A (en) | 2011-01-19 | 2012-07-25 | Kraft Foods R & D Inc | Kit, method and apparatus for preparing a chocolate beverage |
KR20140058634A (ko) | 2011-09-08 | 2014-05-14 | 네스텍 소시에테아노님 | 거품 음료 |
CN103796524A (zh) * | 2011-09-14 | 2014-05-14 | 雀巢产品技术援助有限公司 | 可溶性粉状饮料混合物 |
PL2647295T3 (pl) | 2012-04-03 | 2015-09-30 | Friesland Brands Bv | Układ pieniący do gorących napojów zawierający sól (wodoro)węglanową |
BR112014027651B1 (pt) | 2012-05-08 | 2020-09-29 | Société Des Produits Nestlé S.A | Composição para preparar um produto alimentício ou de bebida, e método para preparar uma bebida à base de café |
NZ706839A (en) * | 2012-10-10 | 2018-05-25 | Univ Queensland | Encapsulation of gases within cyclodextrins |
EP2928800B1 (en) | 2012-12-04 | 2017-07-26 | Nestec S.A. | Apparatus and method for transferring and pressurizing powder |
EP2938202B2 (en) | 2012-12-28 | 2022-11-09 | Société des Produits Nestlé S.A. | Process of preparing a foaming aid, the foaming aid and uses |
EP2938206A1 (en) * | 2012-12-28 | 2015-11-04 | Nestec S.A. | Foaming aid and process of its production |
GB2514138A (en) | 2013-05-14 | 2014-11-19 | Kraft Foods R & D Inc | Coffee product |
AR097946A1 (es) | 2013-10-08 | 2016-04-20 | Unilever Nv | Mezcla seca en forma de partículas para la preparación de alimentos líquidos con burbujas de gas dispersas |
US10709153B2 (en) | 2013-10-08 | 2020-07-14 | Frieslandcampina Nederland B.V. | Powder composition for an aerated food product |
WO2015097579A1 (en) | 2013-12-24 | 2015-07-02 | Braun Gmbh | Personal hygiene implement |
GB2523739A (en) * | 2014-02-26 | 2015-09-09 | Kraft Foods R & D Inc | Beverage powder |
DE102014004913B4 (de) | 2014-04-07 | 2023-04-27 | Jennifer Musliu | Schaumbildender Pressling zur Geräuschminderung in Toilettenspülbecken |
US20170156350A1 (en) | 2014-05-26 | 2017-06-08 | Frieslandcampina Nederland B.V. | Powder composition for an aerated food product |
CA2950494C (en) * | 2014-07-18 | 2022-06-07 | Nestec S.A. | Creamer free from added emulsifier(s), buffer(s) and stabilizing salts |
WO2016102462A1 (en) * | 2014-12-22 | 2016-06-30 | Unilever N.V. | Granular food composition comprising gas |
MX2018006380A (es) | 2015-11-30 | 2018-09-05 | Nestec Sa | Reemplazo de azucar a granel. |
US11185085B2 (en) | 2016-11-15 | 2021-11-30 | Frieslandcampina Nederland B.V. | Process for preparing a particulate dairy composition and a particulate dairy composition so obtained |
CN110573020A (zh) * | 2017-06-07 | 2019-12-13 | 雀巢产品有限公司 | 包含多孔颗粒和部分聚集的蛋白质的饮料粉末 |
RU2020108068A (ru) | 2017-07-27 | 2021-08-27 | Сосьете Де Продюи Нестле С.А. | Композиция вспенивающегося забеливателя |
JP6328837B1 (ja) * | 2017-09-21 | 2018-05-23 | アサヒグループ食品株式会社 | クリーミングパウダー |
TWI820145B (zh) | 2018-07-16 | 2023-11-01 | 荷蘭商弗里斯蘭康必奶荷蘭有限公司 | 用於飲料的即溶奶蓋 |
WO2020112116A1 (en) * | 2018-11-29 | 2020-06-04 | Hewlett-Packard Development Company, L.P. | Reagent compositions |
KR102308324B1 (ko) | 2018-12-06 | 2021-10-05 | 동서식품주식회사 | 계면 안정성이 증가된 기능성 커피 크리머 제조방법 |
MX2021013827A (es) * | 2019-06-05 | 2021-12-10 | Nestle Sa | Polvo de cafe instantaneo. |
NL2023735B1 (en) * | 2019-08-30 | 2021-05-11 | D P Supply B V | Self-foaming, protein free creamer composition |
KR102432159B1 (ko) * | 2020-01-17 | 2022-08-12 | 동서식품주식회사 | 용해도가 개선된 기능성 분말 커피 크리머 및 그 크리머를 포함하는 음료 조성물 |
WO2021188989A1 (en) * | 2020-03-19 | 2021-09-23 | Onza Corp. | Gas-phase antimicrobial delivery via infused crystalline and porous solids |
CN116133536A (zh) | 2020-10-12 | 2023-05-16 | 雀巢产品有限公司 | 发泡成分 |
JP2024519539A (ja) * | 2021-05-31 | 2024-05-15 | ソシエテ・デ・プロデュイ・ネスレ・エス・アー | 植物ベースの発泡性クリーマー |
AU2022345438A1 (en) | 2021-09-16 | 2024-02-15 | Frieslandcampina Nederland B.V. | Foamer ingredient in the form of a powder and method for manufacturing the same |
Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4438147A (en) * | 1982-06-25 | 1984-03-20 | Societe D'assistance Technique Pour Produits Nestle S.A. | Foaming creamer and method of making same |
CN1056800A (zh) * | 1990-05-25 | 1991-12-11 | 雅各布苏查德公司 | 粉状起泡咖啡增白剂,其制备方法及所用设备,以及用来制备咖啡饮料的粉末混合物 |
US5462759A (en) * | 1992-07-14 | 1995-10-31 | Campina-Melkunie Bv | Powder-form, foaming creamer |
CN1170542A (zh) * | 1996-06-21 | 1998-01-21 | 卡夫食品有限公司 | 奶油色、粘稠、热饮料泡沫 |
WO1998007329A1 (en) * | 1996-08-21 | 1998-02-26 | Societe Des Produits Nestle S.A. | Cold water soluble creamer |
Family Cites Families (12)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
IN163753B (zh) * | 1984-02-20 | 1988-11-05 | Nestle Sa | |
JP3150766B2 (ja) * | 1992-06-22 | 2001-03-26 | 味の素ゼネラルフーヅ株式会社 | 起泡性粉末コーヒーホワイトナー及びそれを含む混合粉末の製造方法 |
EP0783249B1 (en) * | 1994-09-16 | 2003-10-29 | Kraft Foods North America, Inc. | Foaming coffee creamer and instant hot cappuccino |
CA2180419A1 (en) * | 1995-08-02 | 1997-02-03 | Simon M. Gotham | Cappuccino brewing kit |
GB2301015B (en) * | 1996-03-12 | 1997-04-23 | Nestle Sa | Soluble coffee beverage product |
US5721003A (en) * | 1996-03-18 | 1998-02-24 | Kraft Foods, Inc. | Foaming coffee creamer and instant hot cappuccino |
US6048567A (en) * | 1997-02-07 | 2000-04-11 | The Procter & Gamble Company | Higher density foamable instant coffee products for preparing cappuccino like beverages |
DK0885566T3 (da) * | 1997-06-19 | 2002-11-04 | Nestle Sa | Opløseligt middel med flødelignende egenskaber til drikkevarer |
ATE258015T1 (de) * | 1997-11-11 | 2004-02-15 | Nestle Sa | Topping für getränke |
US6168819B1 (en) * | 1999-04-06 | 2001-01-02 | Kraft Foods, Inc. | Cappuccino creamer with improved foaming characteristics |
US6129943A (en) * | 1999-06-22 | 2000-10-10 | Kraft Foods, Inc. | Foaming cappuccino creamer containing gasified carbohydrate |
EP1074181A1 (en) * | 1999-08-03 | 2001-02-07 | Societe Des Produits Nestle S.A. | Foaming creamer ingredient and powders containing it |
-
1999
- 1999-08-03 EP EP99115294A patent/EP1074181A1/en not_active Withdrawn
-
2000
- 2000-07-25 DK DK00954566T patent/DK1206193T3/da active
- 2000-07-25 PL PL353100A patent/PL199369B1/pl unknown
- 2000-07-25 MX MXPA02001128A patent/MXPA02001128A/es active IP Right Grant
- 2000-07-25 RU RU2002105525/13A patent/RU2254762C2/ru active
- 2000-07-25 AT AT04030938T patent/ATE414425T1/de active
- 2000-07-25 CA CA2379174A patent/CA2379174C/en not_active Expired - Lifetime
- 2000-07-25 EP EP04030938A patent/EP1557091B1/en not_active Expired - Lifetime
- 2000-07-25 DE DE60019612T patent/DE60019612T2/de not_active Expired - Lifetime
- 2000-07-25 AU AU66978/00A patent/AU781970B2/en not_active Expired
- 2000-07-25 DE DE20023927U patent/DE20023927U1/de not_active Expired - Lifetime
- 2000-07-25 PT PT04030938T patent/PT1557091E/pt unknown
- 2000-07-25 EP EP08017614A patent/EP2025238A1/en not_active Withdrawn
- 2000-07-25 AT AT00954566T patent/ATE293363T1/de active
- 2000-07-25 HU HU0202302A patent/HU230657B1/hu not_active IP Right Cessation
- 2000-07-25 PT PT00954566T patent/PT1206193E/pt unknown
- 2000-07-25 ES ES04030938T patent/ES2315609T3/es not_active Expired - Lifetime
- 2000-07-25 BR BR0012977-1A patent/BR0012977A/pt not_active Application Discontinuation
- 2000-07-25 JP JP2001513249A patent/JP4381641B2/ja not_active Expired - Lifetime
- 2000-07-25 DE DE60040877T patent/DE60040877D1/de not_active Expired - Lifetime
- 2000-07-25 DK DK04030938T patent/DK1557091T3/da active
- 2000-07-25 WO PCT/EP2000/007134 patent/WO2001008504A1/en active IP Right Grant
- 2000-07-25 KR KR1020027001376A patent/KR100796968B1/ko active IP Right Grant
- 2000-07-25 ES ES00954566T patent/ES2240144T3/es not_active Expired - Lifetime
- 2000-07-25 CN CNB008137757A patent/CN100374028C/zh not_active Expired - Lifetime
- 2000-07-25 EP EP00954566A patent/EP1206193B1/en not_active Expired - Lifetime
- 2000-07-27 MY MYPI20003429A patent/MY129661A/en unknown
-
2002
- 2002-02-01 US US10/066,445 patent/US6713113B2/en not_active Expired - Lifetime
- 2002-10-22 HK HK02107668.4A patent/HK1047681B/zh not_active IP Right Cessation
-
2003
- 2003-11-12 US US10/704,694 patent/US20040096562A1/en not_active Abandoned
-
2005
- 2005-08-30 US US11/215,438 patent/US20050287268A1/en not_active Abandoned
-
2009
- 2009-05-27 JP JP2009128205A patent/JP4922344B2/ja not_active Expired - Lifetime
Patent Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4438147A (en) * | 1982-06-25 | 1984-03-20 | Societe D'assistance Technique Pour Produits Nestle S.A. | Foaming creamer and method of making same |
CN1056800A (zh) * | 1990-05-25 | 1991-12-11 | 雅各布苏查德公司 | 粉状起泡咖啡增白剂,其制备方法及所用设备,以及用来制备咖啡饮料的粉末混合物 |
US5462759A (en) * | 1992-07-14 | 1995-10-31 | Campina-Melkunie Bv | Powder-form, foaming creamer |
CN1170542A (zh) * | 1996-06-21 | 1998-01-21 | 卡夫食品有限公司 | 奶油色、粘稠、热饮料泡沫 |
WO1998007329A1 (en) * | 1996-08-21 | 1998-02-26 | Societe Des Produits Nestle S.A. | Cold water soluble creamer |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104105408A (zh) * | 2011-10-12 | 2014-10-15 | 星巴克公司贸易用名星巴克咖啡公司 | 具有增强的风味和质感的含乳的饮料及其制造方法 |
Also Published As
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN100374028C (zh) | 起泡成分和包含它的粉末 | |
EP2474234B1 (en) | Soluble foaming beverage powder | |
US9591863B2 (en) | Foaming coffee composition | |
EP2753195A1 (en) | Foam beverage | |
JP2012522496A (ja) | インスタント飲料製品 | |
BRPI0904056A2 (pt) | composição em partìculas de efusão de gás, e, método para a manufatura da mesma | |
MX2014013406A (es) | Composicion para la preparacion de un producto de alimento o bebida. | |
AU2005200627B2 (en) | Foaming ingredient and powders containing it | |
AU2022345438A1 (en) | Foamer ingredient in the form of a powder and method for manufacturing the same |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
C10 | Entry into substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
C06 | Publication | ||
PB01 | Publication | ||
C10 | Entry into substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
C14 | Grant of patent or utility model | ||
GR01 | Patent grant | ||
CX01 | Expiry of patent term |
Granted publication date: 20080312 |
|
CX01 | Expiry of patent term |