GB2309035A

GB2309035A - Foaming beverage

Info

Publication number: GB2309035A
Application number: GB9707756A
Authority: GB
Inventors: Hugh Archibald; Simon John Bellekom
Original assignee: MATTHEW CLARK TAUNTON Ltd
Current assignee: MATTHEW CLARK TAUNTON Ltd
Priority date: 1997-04-17
Filing date: 1997-04-17
Publication date: 1997-07-16
Anticipated expiration: 2017-04-17
Also published as: GB9707756D0; GB2309035B

Abstract

A beverage, such as cider, is contained under pressure within a container and comprises dissolved carbon dioxide gas, a polysaccharide such as pectin, nitrogen gas such that the latter bubbles through the beverage to form a tight-knit foam of small, fine bubbles upon pressure release, and at least one foam-enhancing, -stabilising or -protecting agent. The said agent may be propylene glycol alginate (which protects the foam by neutralising detergents, rinse aids or grease), Quillaia extract E999 or micro-crystalline cellulose (which stabilises the foam bubbles by nucleation). The container may incorporate a foam-inducing device such as a "widget" or may be a keg with a turbulence-producing device arranged in the outflow to the serving tap.

Description

A Beverage The present invention relates to foaming beverages, and in particular to foaming ciders.

Present ciders have very low foaming qualities. If any foam at all is produced in the drink upon opening of the drink container or pouring, it is a low-grade, loose-knit foam, comprised of large bubbles. This is undesirable from a consumer viewpoint, because the foam formed is uneven and not aesthetically pleasing, and also resembles soap bubbles, which is a deterrent to drinking.

The formation of large bubbles therefore renders the beverage psychologically unappealing to the consumer. The objective for manufacturers has therefore been to prevent foaming altogether to make such beverages more appealing to the consumer, and ciders have thus been non-foaming beverages to date. Cider is therefore recognised as a non-foaming drink and if a foam is present this is undesirable and is rejected by the consumer. A cider on which a foam is present would be rejected and returned on presentation to a consumer at a bar, and returned to the place of purchase by the consumer in the take-home market.

Many attempts have been made over the years by beverage manufacturers to improve the foaming properties of cider to match that of draught beers, but none have been successful. Cider manufacturers therefore take every step possible to ensure that the foaming properties of cider are as low as possible so that no foam is produced during delivery and no head appears on the drink as served.

The objective of the present invention is to provide a fruit based beverage such as cider with a foam which is of pleasant appearance and is appealing to the consumer, said foam having a creamy texture and appearance, being a tight-knit foam comprised of small bubbles.

A second objective of the present invention is to provide a fruit based beverage such as cider with a foam which is stable for as long as is desired by the consumer.

A third objective of the present invention is to provide a suitable foamproducing formulation which produces foam consistently, drink after drink.

A fourth objective of the present invention is to provide a suitable foamproducing formulation which incorporates at least one foam-stabilising agent in order to produce a foam which is stable and long-lasting.

And a further objective of the present invention is to provide a foam-producing formulation with any of the above characteristics, which produces a stable foam, even in dirty glasses.

According to a first aspect of the present invention there is provided a beverage contained within a container, said beverage containing a quantity of dissolved carbon dioxide gas and being contained under pressure, such that the pressure is released when the beverage is required to be dispensed from the container and is served, characterised in that the beverage contains a polysaccharide such as pectin, as well as a quantity of nitrogen gas, such that said nitrogen gas bubbles through the beverage to form a tight-knit foam of small, fine bubbles upon release of the pressure under which the beverage is contained.

According to a second aspect of the present invention there is provided a beverage contained within a container, said beverage containing a quantity of dissolved carbon dioxide gas and being contained under pressure, such that the pressure is released when the beverage is required to be dispensed from the container and is served, characterised in that the beverage contains a polysaccharide such as pectin, as well as a quantity of nitrogen gas, such that said nitrogen gas bubbles through the beverage to form a tight-knit foam of small, fine bubbles upon release of the pressure under which the beverage is contained, said beverage also containing at least one foam-enhancing agent which acts to enhance or stabilise or protect said foam.

Preferably, said polysaccharide is pectin, within the range lOmg/l to 500mg/l or within the range 50mg/l to 300mg/l. Preferably the polysaccharide is naturally present within the beverage, although it may alternatively be an added ingredient. The beverage is preferably cider. Preferably the quantity of nitrogen gas is within the range 25mg/l to 100mg/l or the range 35mg/l to 50mg/l, depending on the quantities of the other variables. Preferably the quantity of carbon dioxide gas is a small quantity relative to the quantity used in existing cider manufacturing techniques, and is within the range O.lg/l to 5g/l or the range lg/l to 2.8g/l, depending on the quantities of the other variables. Preferably the beverage is contained under a pressure within the range 10 to lOOpsig, or within the range 30 to 55psig.

Preferably, said container is a can or a keg. Preferably, the nitrogen and carbon dioxide gases are dissolved within the beverage. When the container is a can, the nitrogen and carbon dioxide gases are preferably dissolved within the beverage, or a proportion of the nitrogen and/or carbon dioxide gases are not dissolved within the beverage, instead being releasably contained within the container.

The container may incorporate a foam-inducing device which is activated when the container is opened. This may comprise a releasable container containing undissolved nitrogen and/or carbon dioxide gas, such as a 'widget'.

Alternatively, the beverage may be dispensed through a dispensing device incorporating a foam-inducing device such as turbulence-producing device of any suitable type. In this latter case, the container is known as a keg and the turbulence-producing device is arranged in the outflow from the keg to the serving tap.

Preferably, said at least one foam-enhancing agent is a foam-protecting agent such as propylene glycol alginate (PGA). Preferably the quantity of PGA is in the range 20-lOOmg/l Preferably, said at least one foam-enhancing agent is a foam-enhancing agent such as Quillaia extract E999 (trade name: saponin).

Preferably saponin is used, although any other suitable Quillaia extract may be used. Preferably the quantity of saponin is in the range 30-200mg/l. Preferably said at least one foam-enhancing agent is a particulate material such as microcrystalline cellulose (MCC), and preferably this is in the range 50 500mg/l. Preferably said at least one foam-enhancing agent acts to neutralise foam-negative substances such as detergents, 'rinse-aids' or grease. Preferably said at least one foam-enhancing agent is a foaming agent itself. Preferably said at least one foam-enhancing agent acts to stabilise foam bubbles by nucleation.

A detailed description of the preferred embodiments of the present invention follows.

In the preferred embodiments of the composition of a foaming beverage according to a first aspect of the present invention, said beverage is the alcoholic beverage known as cider, and the polysaccharide contained within said beverage is pectin, within the range SOmg/l to 300mg/l. The quantity of nitrogen gas contained within the cider is within the range 35mg/l to 50mg/l, and the quantity of carbon dioxide gas contained within the cider is within the range lg/l to 2.8g/l. This quantity of carbon dioxide gas contained within the cider is a small quantity relative to the quantity used in existing cider manufacturing techniques.The cider is maintained under a pressure within the range 30 to S5psig, and this pressure maintains the nitrogen and carbon dioxide gases as dissolved gases in solution.

On experimental comparison between a cider according to an embodiment of the present invention having a composition within the above-described ranges and a cider having a normal composition, the cider having a composition within the above-described ranges ('foaming cider') was found to produce significantly larger quantities of foam compared to the cider having a normal composition ('non-foaming cider'), as shown in the table 1 below:

FOAM MEASURE CIDER E SAMPLE % FOAM (UNITS) NON-FOAMING FOAMING INCREASE NIBEM: 10mm (s) 14 25 79 NIBEM: 20mw (s) 32 52 63 NIBEM: 30mw (s) 50 80 60 Rudin (s) 7 18 157 MicroRudin (s) 6.5 16 146 AVERAGE: 101% Table 1 NIBEM, Rudin and MicroRudin tests are all known foam assessment tests.

The presence of increased levels of an appropriate polysaccharide, such as pectin, in the composition was found to be a prerequisite for the formation of the foam, and the relative quantities of nitrogen gas and carbon dioxide gas were also found to be crucial in determining foam quality, the necessity being to have a smaller quantity of carbon dioxide than usually used in standard manufacturing techniques for can and keg ciders.

It has been found that the stability of the foam is critically dependent on the quantity of polysaccharide in the composition. When the polysaccharide is pectin, this quantity should be at least lOmg/l and is preferably within the range 50mgIl to 300mg/l. It will be appreciated by the skilled person that other suitable polysaccharides may be used, which may require higher or lower minimum quantities to achieve the same critical stable foam forming effect.

There was found to be an inverse proportional relationship between the relative quantities of nitrogen gas and carbon dioxide gas required in the foaming cider composition in order to produce a satisfactory foam. Specifically, the greater the quantity of nitrogen gas present, the lower the required quantity of carbon dioxide gas. Thus, two different optimum ranges for nitrogen gas and carbon dioxide gas are suggested, the exact quantity of each gas required being dependent on the quantity of the other gas present.

It has been determined experimentally that satisfactory foams can be produced using nitrogen gas in quantities in the range 25mg/l to 100mg/l, and carbon dioxide in the range 0. gll to 5g/l.

The typical composition of foaming cider is as follows:

COMPONENT RANGE (man) nitrogen gas 35 - 50 carbon dioxide gas 1-2.8 g/l pectin 50-300 nitrogen (ammonincal) 1.7 4.7 chloride 49-85 sulphate 57 - 303 sodium 92.2- 103.6 potassium 151-463 calcium 2.7 - 7.5 magnesium 24A - 39.6 Table 2 In the first preferred embodiment of the container of the present invention, the container is a can, and the pressure is released when the user opens the can by means of a ring pull located on an upper side of the can. Once, the ring pull is operated, the reduced pressure results in the release of gas from a foaminducing device, such as a widget, this release of gas inducing turbulence within the cider. The dissolved nitrogen and carbon dioxide gases turbulently bubble out of solution, creating a tight-knit creamy foam of small, fine bubbles which collect at the surface of the cider to form an even surface layer on top of the beverage. The above-mentioned qualities of this foam make it aesthetically pleasing and appealing to the consumer. Further turbulence within the cider occurs upon pouring the cider into a glass, and this is further foam-inducing.

Alternative embodiments include turbulence-inducing devices such as widgets which do not contain undissolved gas.

In a second preferred embodiment of the container of the present invention, the container is a keg. The beverage is dispensed through a dispensing device which is a tap system. The keg is coupled to the tap system, which functions to allow the release of cider from the keg when the tap is opened, whilst maintaining the pressure within the keg. The cider within the keg is always maintained at pressure, and the dissolved gases remain in solution. Upon release of the cider from the tap, the reduced pressure results in the dissolved nitrogen and carbon dioxide gases turbulently bubbling out of solution, and creating a tight-knit creamy foam of small, fine bubbles as previously described.An additional foam-inducing device in the form of a turbulenceproducing device may be incorporated into the tap system in order to produce further turbulence within the cider on release from the keg, and to further enhance the foam produced.

In a first preferred embodiment of the composition of a foaming beverage according to a second aspect of the invention, the foaming beverage is cider and the composition is the same as the previously described preferred embodiment of a foaming beverage according to a first aspect of the present invention, however additionally incorporating a quantity of the foam-enhancing agent propylene glycol alginate (PGA) within the range 20-1 00mg/l. PGA is a food approved foam-stabiliser, which acts to protect the foam by combining with and neutralising foam-negative or foam destroying substances, such as detergents or grease. It is thus particularly useful as a foam-enhancer in the present application, in which glasses into which the foaming beverage is poured may potentially be contaminated with commercial detergents or rinsing solutions such as 'rinse-aid'. Glass contamination with such a detergent or rinse-aid contributes to foam destruction in the foaming beverage of the present invention, which is counteracted by the addition of PGA to neutralise the foamnegative substance. In the present application, additional contamination of the foaming beverage by grease is possible if a consumer is eating a greasy snack at the same time as drinking the foaming beverage, and thus PGA is again particularly useful as a foam-enhancer, neutralising the grease which is foam negative.

Alternatively, a second preferred embodiment of the composition of a foaming beverage according to a second aspect of the invention is possible, in which the additionally incorporated foam-enhancing agent is saponin, in the range 30 200mg/l. Saponin is a foaming vegetable extract. It thus actually contributes to the foam and acts as a foam enhancing means.

In a further preferred embodiment of the composition of a foaming beverage -according to a second aspect of the invention, the additionally incorporated foam-enhancing agent is a quantity of a fine particulate material such as microcrystalline cellulose (MCC) (E460) in the range 50-500mg/l. The incorporation of such a substance into the composition of the foaming beverage results in an enhanced foam because the fine particulate material acts as a nucleator for the foam bubbles, thereby increasing the stability of the foam and increasing foam longevity.

As previously described in relation to the preferred embodiments of containers of a foaming beverage according to a first aspect of the present invention, the first preferred embodiment of a container of a foaming beverage according to a second aspect of the present invention is a can, and the second preferred embodiment of a container is a keg.

Tests have been carried out to demonstrate the effectiveness of foam-enhancing agents on a foaming beverage poured from a can and from a keg. Three tests have been carried out, the first being a qualitative observational test following release of the pressure under which the beverage was contained, in which a visual observation of foam quality was recorded. The second was a quantitative test, in which the height of the foam produced following release of the pressure under which the beverage was contained and pouring of the beverage into a glass, was recorded at various time intervals, and the clearance time also recorded, this being the time taken for the bubbles to clear from the drink to form the foam head.A third test was also carried out, which was a glass contamination effect test, in which the method of the second test was repeated twice, the first time as described above as a control and the second time pouring the foaming beverage into a glass deliberately contaminated with rinse-aid. Again, the foam height was measured at time intervals following pouring of the foaming beverage into the contaminated glass, and the total clearance time recorded.

The first and second tests were carried out with three test liquids as follows: a) foaming cider with no additional foam-stabilising agent b) foaming cider with PGA 100mg/l c) foaming cider with saponin 100mg/l The second test was carried out using two test liquids as follows: a) foaming cider with no additional foam-stabilising agent b) foaming cider with PGA 30mg/l (Note that in all test liquids the foaming cider composition was the typical composition as previously described in table 2) Tests 1 and 2 were carried out with test liquids poured from a can, using a specially constructed experimental test rig to model the situation in a conventional can. The test rig is essentially a transparent re-pressurisable cylindrical container with a widget and means for introducing the test liquid and a supply of nitrogen for pressurisation.The results of tests 1 and 2 are shown in table 3 below.

Test 3 was carried out with test liquids dispensed from a keg, and the results are shown in table 4 below.

Tests 1 and 2

FOAM HEIGHT (mm) APPEARANCE IN AFTER POURING INTO GLASS at: CLEARANCE TEST LIQUID APPARATUS 0 mins 2 mins 5 mins TIME (s) a) FOAMING CIDER Limited initiation, NO ADDITION large bubbles clearing rapidly 3-5 1-2 < 1 < 15 b) FOAMING CIDER Good initiation, + PGA 100mg/l fine bubbles clearing slowly 12-15 10-12 8-10 90 c) FOAMING CIDER Good initiation, + sapomin 100mg/l fine bubbles clearing slowly 8-12 6-10 5-9 60 Table 3 Test 3

FOAM HEIGHT (mm) AFTER POURING INTO GLASS at: CLEARANCE GLASS CONDITION TEST LIQUID 0 mins 2 mins 5 mins TIME (s) a) FOAMING CIDER NO ADDITION 12-15 10-13 5-8 120 CLEAN b) FOAMING CIDER +PGA 30mg/l 13-18 12-17 10-15 150 a) FOAMING CIDER NO ADDITION ABSENT 90 RINSE-AID CONTAMINATED b) FOAMING CIDER + PGA 30mg/l 8-12 6-10 5-9 120 Table 4 It is clear from the results shown in tables 3 and 4, that the presence of additional foam-stabilising agents such as PGA and saponin significantly contributes to foam quality and longevity. PGA in a concentration of 100mg/l and saponin at a concentration of 100mg/l performed equally well in the observational test (test 1), both initiating a fine-bubbled foam which cleared slowly, however the quantitative test (test 2) revealed that PGA performed slightly better than saponin, producing a longer-lasting foam for a foaming cider poured from a can.

The results of test 3 show that PGA in a concentration of 30mg/l added to the keg-dispensed foaming cider composition significantly improves foam quality and longevity in the presence of a foam-negative contaminant such as rinse-aid.

This indicates that PGA is significant in protecting the foam produced by a foaming beverage and improving the consistency of the foaming cider formulation between drinks, the formulation consistently producing a high quality foam regardless of contamination of glasses with foam-negative substances such as commercial detergents or rinse-aids. This is of particular relevance with respect to draught ciders dispensed on tap in Public Houses, which are poured into glasses which could potentially be contaminated with such commercial detergents or rinse-aids.

Additionally, PGA also acts as a foam-protectant against grease, and it will thus also help to protect the foam of a foaming beverage if a consumer is eating greasy snacks at the same time as drinking the foaming beverage, a situation which often occurs in Public Houses, such greasy snacks as crisps and peanuts being sold alongside beverages. Similarly, in other social settings, consumers often consume greasy snacks at the same time as drinking a beverage contained within a can, and it is therefore very necessary for the foam of a foaming beverage to be protected against destruction by contact with such grease.

It is important that a foaming beverage of consistent quality is provided to consumers, in order that the beverage gives the impression of high quality and reliability, and because inconsistent quality will not result in a successful product in the marketplace. PGA protects against foam destruction by such contamination, and thus acts to provide a consistently stable foam regardless of the presence of foam-negative substances.

It will be understood to a person skilled in the art, that various modifications are possible within the scope of the present invention. The quantities of the required component substances are variable within their optimal ranges, and the optimal ranges can vary according to the quantities of the other variables present. However, it will be appreciated that it is difficult to achieve satisfactory foam quality with cider and other fruit-based beverages, and that significant variations in quantities of one or more of the component substances may result in an unsatisfactory foam. The container may be any suitable of container, and may incorporate any foam-inducing device. Furthermore, other foam-stabilising agents than the ones specified may be incorporated in the foaming beverage composition. These may include foam-protectant agents, foam-enhancing agents and other foam stabilising agents. More than one foamstabilising agent may be incorporated into the foaming beverage composition at any one time, in order to achieve optimum foam stability.

Claims

1. According to a second aspect of the present invention there is provided a beverage contained within a container, said beverage containing a quantity of dissolved carbon dioxide gas and being contained under pressure, such that the pressure is released when the beverage is required to be dispensed from the container and is served, characterised in that the beverage contains a polysaccharide, as well as a quantity of nitrogen gas, such that said nitrogen gas bubbles through the beverage to form a tight-knit foam of small, fine bubbles upon release of the pressure under which the beverage is contained, said beverage also containing at least one foam-enhancing agent which acts to enhance or stabilise or protect said foam.

2. A beverage according to claim 1, characterised in that said beverage is cider.

3. A beverage according to claim 1, characterised in that said polysaccharide is pectin.

4. A beverage according to claim 1, characterised in that said at least one foam-enhancing agent is a foam-protecting agent such as propylene glycol alginate (PGA).

5. A beverage according to claim 4, characterised in that said foamprotecting agent protects said foam by neutralising foam-negative substances such as detergents, rinse-aids and grease.

6. A beverage according to claim 1, characterised in that said at least one foam-enhancing agent is a foaming agent such as Quillaia extract E999.

7. A beverage according to claim 6, characterised in that said foaming agent enhances said foam by contributing to said foam.

8. A beverage according to claim 1, characterised in that said at least one foam-enhancing agent is a foam stabilising agent such as microcrystalline cellulose (MCC).

9. A beverage according to claim 8, characterised in that said foam stabilising agent acts to stabilise bubbles of said foam by nucleation.

10. A beverage according to claim 4, characterised in that the quantity of said foam-protecting agent is in the range 20-100mg/l.

11. A beverage according to claim 6, characterised in that the quantity of said foaming agent is in the range 30-200mg/l

12. A beverage according to claim 8, characterised in that the quantity of said foam stabilising agent is in the range 50-500mg/l.

13. A beverage according to claim 1, characterised in that said quantity of nitrogen gas is within the range 25mug/1 to 100mg/l.

14. A beverage according to claim 1, characterised in that said quantity of nitrogen gas is within the range 35mg/l to 50mug/1.

15. A beverage according to claim 1, characterised in that said quantity of carbon dioxide gas is within the range 0.1 g/l to 5gull.

16. A beverage according to claim 1, characterised in that said quantity of carbon dioxide gas is within the range I g/l to 2.8go1.

17. A beverage according to claim 1, characterised in that said quantity of polysaccharide is within the range IOmg/l to 500mug/1.

18. A beverage according to claim 1, characterised in that said quantity of polysaccharide is within the range 50mg/l to 300mg/l.

19. A beverage according to claim 1, characterised in that said beverage is contained under a pressure within the range 10 to 1 O0psig.

20. A beverage according to claim 1, characterised in that said beverage is contained under a pressure within the range 30 to 55psig.

21. A beverage according to claim I, characterised in that said container is a can.

22. A beverage according to claim 1, characterised in that said container is a keg.

23. A beverage according to any preceding claim, characterised in that the nitrogen and carbon dioxide gases are dissolved in the beverage.

24. A beverage according to any preceding claim, characterised in that said container incorporates a foam-inducing device such as a 'widget' or a turbulence-producing device.

25. A beverage according to claim 24, characterised in that at least a proportion of said nitrogen gas and/or said carbon dioxide gas is not dissolved in the beverage, and is releasably contained within the container.

26. A beverage according to claim 22, characterised in that said keg is coupled to a dispensing device through which the beverage is dispensed, said dispensing device comprising a tap system and incorporating a foam-inducing device such as a turbulence-producing device.

27. A beverage according to claim 1, characterised in that the release of the pressure under which the beverage is contained is effected by the user opening the container.