MXPA99007201A - Higher density foamable instant coffee products for preparing cappuccino like beverages - Google Patents

Abstract

A foamable instant coffee product having a density of at least about 0.4 g/cc and comprising, instant coffee, a densified non-foaming creamer, an acid and a carbonate or bicarbonate salt to generate carbon dioxide, a foaming creamer, a proteinaceous foam stabilizer, and other optional ingredients such as sweeteners, milk solids, flavorants, thickeners, etc. This product is preferably made by compacting the non-foaming creamer, acid,carbonate/bicarbonate salt and instant coffee and then combining this compacted, densified material with the remaining ingredients. Alternatively, this product can be made by compacting the non-foaming creamer, acid and carbonate/bicarbonate salt, extruding the instant coffee and sweetener (e.g., sugar) and then combining the compacted and extruded materials with the remaining ingredients.

Description

INSTANT DRINK PRODUCTS, SPARKLING AND HIGHER DENSITY, TO PREPARE SIMILAR BEVERAGES FOR CAPPUCCINO COFFEE TECHNICAL FIELD The present application relates to foamable instant coffee products for preparing beverages similar to cappuccino coffee. More specifically, the present invention relates to foamable instant coffee products for preparing cappuccino-like beverages, sweetened with sugar, which have a higher density, so that they can be taken with the spoon in the same manner as flavored instant coffee powders and sweetened with conventional sugar.

A-Bp-ECEDEH IS FROM IA IHVENC-CÓN Espresso coffee drinks have become extremely popular in recent years. Espresso coffee is typically made from dark roasted beans (ie, toasted Viennese, toasted French type, toasted Italian type) that have a distinctive, almost burnt appearance and smell, where droplets of coffee oil form on the surface of the grains. These dark roasted beans have a considerably lower acidity and aroma and, they are more brittle and therefore undergo a finer grind and at higher rates P868 extraction, and have a higher fatty acid content than lighter roasting coffees. The method for making espresso coffee is different from the common methods for making percolated coffee or coffee percolated by drip. The process of the espresso involves passing a stream under pressure or hot water in a forced way through a compacted bed of extremely fine ground coffee, obtained from espresso coffee beans. In addition to the grinding of espresso coffee, this compacted bed can include flavorings such as cinnamon, cocoa, etc. Espresso coffee is a dark and full-bodied percolation. A popular variant of espresso coffee is cappuccino coffee. Cappuccino coffee is a beverage in which espresso coffee is mixed or topped with cream or milk with steam. The cappuccino is usually made by first obtaining the espresso coffee in the manner described above and then pouring a layer of frothed milk over the rate of espresso coffee. Indeed, the cappuccino uses frothed milk as a primary ingredient. In order to make the foamed milk, air is mixed with the milk in the presence of steam so that the milk is "emulsified", that is, foamed, and heated at the same time. Other "classic" espresso drinks that use foamed milk include coffee beats (café con leche) and P868 espresso macchiato. The milk provides flavor, texture, as well as an ornament for these espresso drinks. Express drinks made with foamed milk can also include other flavors such as cocoa, ie, moka type. Espresso coffee drinks and especially cappuccino coffee are typically prepared using specialized and relatively expensive equipment. This has sometimes limited the availability of these drinks in restaurants, especially in coffee shops and the like. In addition, an operator with considerable experience is required to prepare the frothed milk in the center of the cappuccino beverages. The specialized equipment, the long preparation time and the experience required to prepare cappuccino-type espresso drinks are an impediment to their consumption privately or at home. Coffee products of the instant type and especially of the instant cappuccino type are a relatively new product for the coffee beverages market. Cappuccino-type instant coffee products that already existed contained a blend of instant coffee powder, creaming agent, sweeteners and flavorings. Refer to PCT application 95/10360 (Agbo et al.), Published March 21, 1996. Foam is typically generated in these products including a foam type acremate where P868 incorporates a gas to the cream agent. See the PCT Application 95/10360; U.S. Patent 5,433,962 (Stipp), issued July 18, 1995; European Patent 458,310 (Vogt et al.), Published November 27, 1991 and German Patent Application 4,407,361 (Ledermann), published September 7, 1995. Also see United States Patent 4,438,147 (Hedrick) issued March 20, 1984 and United States Patent 5,462,759 (Westerbeek et al.) Filed on July 13, 1993, granted on October 31, 1995, which exposes blowing cream agents, gasified. A problem for including foaming agents in instant cappuccino products is their low density. The density of the creaming agents is typically in the range of between 0.18 and 0.30 g / cc, approximately. When included at levels of at least about 20% to generate sufficient foam, the resulting instant cappuccino-type coffee products (sweetened with sugar) typically have densities ranging from about 0.3 to 0.4 g / cc. In contrast, instant coffee products flavored and sweetened with conventional sugar, typically have densities in the range of about 0.55 to 0.70 g / cc. This means that instant coffee products, cappuccino-type, sweetened P868 with sugar, contain foaming cream type agents that can be taken with the spoon in the same volume base as flavored instant coffee products of the conventional type. In contrast, instant cappuccino-type coffee products, sweetened with sugar, are normally formulated as single-serving sachets where a large volume of the product is required to prepare an individual beverage. Contrarily, by limiting the amount of the foaming agent in the instant coffee product, insufficient foam generation can be caused, especially at levels of less than about 10%. To assist in the formation of foam, components have been included in instant cappuccino-type coffee products that will generate carbon dioxide when mixed with water. See PCT application 95/10360 and German Patent Application 4,407,361. Also see U.S. Patent 5,350,591 (Canton), issued September 27, 1994, which discloses a composition of foaming cream agent containing components for generating carbon dioxide. However, the carbon dioxide that is generated will be lost almost completely and very quickly because it does not remain trapped inside the foam bubbles. In addition, instant cappuccino products have other problems. During handling or shipping of these products, the foaming cream agent is subjected to mechanical forces that can break its structure. As a result, trapped gas can be lost thereby decreasing or even preventing the ability to generate foam when preparing the beverage.

EXHIBITION OF I-ft. INVENTION The present invention relates to foamable coffee products having a density of at least about 0.4 g / cc. These foamable instant coffee products include: a. from about 1 to about 40% instant coffee having a density of at least about 0.2 g / cc; b. from about 10 to about 90% of a non-foaming cream agent having a density of at least about 0.5 g / cc; c. from about 1 to about 20% of a foaming cream agent; d. from about 0.1 to about 60% of a proteinaceous foam stabilizer; and. from about 0.1 to about 5% of a water-soluble edible acid; F. from about 0.1 to about 5% of a water-soluble edible carbonate or bicarbonate salt that releases carbon dioxide when reacted with the acid; g. optionally up to about 20% milk solids; h. optionally up to about 0.05 to 10% of a thickener; i. optionally an effective amount of a sweetener; j. optionally an effective amount of a flavoring; The present invention also relates to a method for making these foamable instant coffee products. The method comprises the steps of: (a) densifying to at least about 0.75 g / cc a mixture comprising: (1) a non-foaming cream agent; (2) an edible acid soluble in water; (3) a water soluble bicarbonate or carbonate salt soluble in water that releases carbon dioxide when reacted with the acid; (4) optionally a sweetener; (b) combining the densified mixture with: (1) a foaming cream agent; (2) a proteinaceous foam stabilizer; (4) optionally milk solids; (5) optionally a thickener (6) optionally a flavoring; (c) wherein at least one of the mixtures (a) and (b) comprises instant coffee. The present invention also relates to an alternative method for making these foamable instant coffee products. This alternative method comprises the steps of: (a) densifying to at least about 0.5 g / cc a mixture comprising: (1) a non-foaming cream agent; (2) an edible acid soluble in water; (3) an edible water soluble carbonate or bicarbonate salt that releases carbon dioxide when reacted with the acid; (b) extruding a second mixture comprising: (1) sugar; and (2) instant coffee; (c) combining the densified mixture of step (a) and the extruded mixture of step (b) with: (1) a foaming cream agent; (2) a proteinaceous foam stabilizer; (3) optionally milk solids; (4) optionally a thickener (5) optionally a flavoring; P868 The foamable instant coffee products of the present invention provide desirable foaming beverages including cappuccino-like beverages. The upper foam generated by these products lasts a relatively long time - due to the inclusion of a proteinaceous foam stabilizer. These foamable instant coffee products have a higher density similar to that of flavored instant coffee products of the conventional type. As a result, the foamable instant coffee products of this invention, especially those that are sweetened with sugar, can be taken with the spoon to provide a beverage similar to that obtained with conventional coffee products.

DETAILED DESCRIPTION OF THE INVENTION A. Definitions As used herein, the term "instant coffee" and "soluble coffee" are used interchangeably to refer to coffee products that are relatively soluble in water, especially hot water. "Volumetric density" refers to the overall density of a plurality of particles measured in the manner described on page 127-131 of COFFEE PROCESSING TECHNOLOGY, Avi Publishing Company, Westport, Conn., 1963, Vol. II. The terms "humidity" and "water" are used interchangeably. All particle sizes referenced herein are provided based on the Series of Standard Mesh Screens of the United States. See page 701 from Sivetz & Desrosier. COFFEE TECHNOLOGY (Avi Publishing Co. 1979). In the sense used herein, the term "foam" refers to a light foamed mass formed on or on the surface of the coffee beverage. In the sense used herein, the term "comprising" refers to several components and process steps that can be used together in the foamable instant coffee products and in the processes for preparing these products according to the present invention. Accordingly, the term "comprising" encompasses more restrictive terms such as "consisting essentially of" and "consisting of". All quantities, parts, proportions and percentages used here are by weight, unless otherwise specified.

P868 B. Sources of the Ingredients Used in the Foamable Type Instant Coffee Products The instant coffee used in the foamable instant coffee products of this invention can be prepared by any convenient process. Several processes are known to experts in this field. Typically, the instant coffee is prepared by roasting and grinding a mixture of coffee beans, extracting the roasted and ground coffee with water to form an aqueous coffee extract and drying the extract to form instant coffee. The instant instant coffee of the present invention is typically obtained by conventional spray drying processes. Representative spray drying processes that can provide suitable instant coffee are discussed, for example on pages 382-513 of Sivetz & amp;; Foote, COFFEE PROCESSING TECHNOLOGY, Vol. I (Avi Publishing Co., 1963); U.S. Patent 2,771,343 (Chase et al.), Published November 20, 1956; U.S. Patent 2,750,998 (Moore), published June 19, 1956; and U.S. Patent 2,469,553 (Hall) published May 10, 1949, which is incorporated herein by reference. Other suitable processes for providing instant coffee that are used herein are set forth, for example in U.S. Patent 3,436,227 (Bergeron et al.) P868 published the lo. April 1969; U.S. Patent 3,493,388 (Hair) published February 3, 1970; U.S. Patent 3,615,669 (Hair et al.) Published October 26, 1971; U.S. Patent 3,620,756 (Strobel et al.) Published November 16, 1971; U.S. Patent 3,652,293 (Lombana et al.) Published March 28, 1972, all of which are incorporated herein by reference. In addition to the spray dried instant coffee powders, the instant instant coffee of the present invention can include freeze dried coffee. Instant coffee can be prepared by any simple variety of coffees or a mixture of different varieties. The instant coffee can be decaffeinated or non-decaffeinated and can be processed to reflect unique flavor characteristics such as for example espresso, French toast, or the like. Suitable creaming agents that are used in the foamable instant coffee products of this invention include dairy and non-dairy creamer agents. Milk cream agents include those that have milk solids, milk fat solids, semi-skimmed milk powder, skim milk powder, dry mixes used to make ice cream, milkshakes and frozen desserts, as well as mixtures of these dairy cream agents . Non-dairy cream agents can be made P868 from a variety of fats and oils including soybean oil and partially hydrogenated soybean oil, partially hydrogenated cane oil, hydrogenated and partially hydrogenated coconut oil, as well as other hydrogenated vegetable oils or combinations of these. Preferred cream agents include non-dairy creamers made from vegetable oils, emulsifiers, carbohydrates, sodium caseinate and regulators. Additional suitable creaming agents that are used in this invention include those imitation and synthetic dairy products set forth in KIRK OTHMER ENCYCLOPEDIA OF CHEMICAL TECHNOLOGY, W.J. Harper, Willey Interscience, 3rd edition. Vol. 22, section entitled "Synthetic and Imitation Dairy Products", pp. 465-498, (1978). In the instant coffee products of the present invention both foaming and non-foaming agents are used. The foaming agents suitable for use in this invention may comprise a non-dairy (for example partially hydrogenated) fat, a water-soluble non-dairy carbohydrate (eg, sucrose, dextrose, maltose, corn syrup solids and mixtures thereof). same), a regulator, a proteinaceous type foam stabilizing agent (e.g., sodium caseinate) and P868 optionally a rubber thickener. These solid components are mixed with water and then homogenized. A gas (for example nitrogen) is injected or mixed in the hulk and the mixture is spray dried to provide the foaming cream agent. See U.S. Patent 4,438,147 (Hedrick, Jr.) published March 20, 1984; U.S. Patent 5,462,759 (Westerbeek et al.) Published October 31, 1995. The non-foaming cream agents suitable for use in this invention have an ingredient composition similar to that of the foaming cream agents but where incorporated gas. Also, foaming cream agents typically have more proteinaceous components (typically around 12 to 13% of the total ingredients) with respect to non-foaming non-dairy creamers (typically around 3.5% of the total ingredients). The foamable instant coffee products of the present invention also include a proteinaceous foam stabilizer. Suitable proteinaceous foam stabilizers include egg white albumin (ovalbumin), whey protein, soy protein, soy protein isolate, corn protein isolate, as well as mixtures of these stabilizers. Dehydrated egg white albumin is particularly preferred because of its P868 ability to form better and more stable foams at relatively low concentrations. The other proteinaceous foam stabilizers (for example whey protein) are typically effective only at concentrations much higher than egg white albumin. These proteinaceous foam stabilizers decrease the surface tension in order to form continuous films due to the complex intermolecular interactions that prevent the rupture of the foam bubbles. Basically, the foam stabilizer acts as a macromolecular surfactant that provides multiple contact and anchor points at the air-water interface of the foam bubbles that are generated when the products of the present invention are mixed with water to form the beverage. Proteins with rapid absorption and deployment of the air-water interface produce better foams than proteins that are absorbed slowly and that resist deployment at that interface. The unfolding and the ability to form more cohesive and thicker films depends on the elasticity of the protein, which is also related to the flexibility of the protein in the adsorbed layer, ie proteins that exhibit high elasticity that have very low flexibility. The greater stability of the foams where egg white is used is due to the high concentration of the rigid globular proteins present P868 that have a greater flexibility (that is, caused by the disulfide bonds in the protein). Egg white typically has at least 40 globular glycoproteins, with ovalbumin normally constituting about 54% of these glycoproteins. The foamable instant coffee products according to the present invention comprise a edible acid soluble in water (organic or inorganic). Suitable acids include citric acid, malic acid, tartaric acid, fumaric acid, succinic acid, phosphoric acid, as well as mixtures of these acids. In combination with these acids, the instant coffee products according to the present invention further comprise a water-soluble edible carbonate or bicarbonate salt which releases carbon dioxide when reacted with the acid. Suitable bicarbonate or carbonate salts include sodium bicarbonate, sodium carbonate, potassium bicarbonate, as well as mixtures of these salts. Baking soda and sodium carbonate are especially preferred when used in combination with citric acid. The reaction between sodium carbonate / bicarbonate with citric acid forms disodium citrate which stabilizes sodium caseinate (for example, from foaming and non-foaming agents) in solution, when the coffee product P868 instant reconstitutes in water with greater hardness. The instant coffee products according to the present invention, optionally may comprise thickening agents. These thickening agents include natural and synthetic gums and natural and chemically modified starches. Suitable gums include locust bean gum, guar gum, gellan gum, xanthan gum, ghatti gum, modified ghatti gum, tragacanth gum, carrageenan and / or cellulose-derived anionic polymers, for example carboxymethylcellulose, sodium carboxymethylcellulose, cellulose gel (Avicel ™), as well as mixtures of these gums. Suitable starches include pregelatinized starch (corn, wheat, tapioca, starch with high content of pregelatinized amylose, hydrolyzed pregelatinized starches (maltodrextrins, corn syrup solids), chemically modified starches, for example pregelatinized and substituted starches (for example, modified starches) with octenyl succinate such as N-Creamer, N-Lite LP, TEXTRA, etc.), as well as mixtures of these starches.These thickening agents improve the body and mouthfeel characteristics of foamable instant coffee products according to the present invention, as well as helping to prevent sedimentation of the product when it is reconstituted, in particular when cocoa is used in the formulation.

P868 These thickening agents can also be incorporated into these foamable instant coffee products as part of the creaming agent. The instant coffee products according to the invention may further comprise sweeteners. Preferred sweeteners that are used in this invention are sugars and sugar alcohols such as sucrose, fructose, dextrose, maltose, lactose, high fructose corn syrup solids, invert sugar, sugar alcohols, including sorbitol. , as well as mixtures of these sugars and sugar alcohols. Low-calorie sweeteners are used for the low-calorie instant coffee products of this invention, either alone or in combination with other caloric sweeteners for example sugar. These low calorie sweeteners include saccharin, cyclamates,. acesulfame K (Sunette ™), lower alkyl ester sweeteners of L-aspartyl-L-phenylalanine (e.g., aspartame); L-aspartyl-D-alanine amides disclosed in U.S. Patent No. 4,411,925 to Brennan et al .; L-aspartyl-D-serine amides disclosed in U.S. Patent 4,399,163 to Brennan et al .; L-aspartyl-L-1-hydroxymethylalkanoamide sweeteners set forth in U.S. Patent 4,338,346 to Brand; Sweeteners of L-aspartyl-1-hydroxyethylallanamide P868 set forth in U.S. Patent 4,423,029 to Rizzi; and L-aspartyl-D-phenylglycine amide and ester sweeteners set forth in European Patent Application 168,112 of J.M. Janusz, published on January 15, 1986, and the like and mixtures thereof. A particularly preferred low calorie sweetener is aspartame. Combinations of sucrose with aspartame and acesulfame K are also preferred, for example a mixture of 99.2% sucrose, 0.4% aspartame and 0.4% acesulfame K. This mixture not only improves the sweetness, but also the general flavor profile of the drink, without the characteristic of resabio that has the aspartame. The instant coffee products of the present invention may also include a flavoring (s). Preferably, these flavors are obtained from liquid or encapsulated flavors. These flavors can be of natural or artificial origin. Preferred flavors include almond, amaretto, aniseto, brandy, cappuccino, mint, cinnamon, almond cinnamon, mint cream, Grand Marnier, peppermint, pistachio, sambuca, apple, chamomile, spicy cinnamon, cream, mint cream, vanilla, vanilla French, Irish cream, Kahlúa, lemon, macadamia, orange, orange leaf, peach, strawberry, grape, raspberry, cherry, coffee, chocolate, cocoa, moka and the like, aroma enhancers like P868 acetaldehydes, herbs, spices, as well as mixtures of these flavors. Milk solids may also be included in the foamable instant coffee products according to the present invention. These milk solids can be prepared by drying the milk to produce a mixture of proteins, minerals, whey and other components of the milk in a dry form. These solids may include milkfat solids and cream powder but in general lowfat dry milk solids or skimmed milk solids are preferred, ie, solid milk derivatives from which the fat has been removed. Any commercial source of non-fat milk solids or other milk solids may be used. Dry mixes used to prepare ice cream, milkshakes and frozen desserts can also be included in these flavored instant coffee products. These dry mixes provide a rich and creamy perception of the coffee beverage in the mouth, when the products of the invention are mixed with water. Flow aids such as silicon dioxide and aluminates of silica and other starches may be included to prevent several of the ingredients from becoming lumpy.

P868 c. Methods for Making Coffee Products Instant Higher Density Foams Various methods can be used to prepare the foamable instant coffee products of the present invention. The common denominator of all these methods is the densification of at least the non-foaming cream agent. The non-foaming cream agent needs to be densified to at least about 0.5 g / cc, preferably to at least about 0.55 g / cc. Typically, the non-foaming cream agent is densified to about 0.5 to 0.6 g / cc. The non-foaming cream agent may also be densified as a mixture together with the acid, the carbonate / bicarbonate salt, optionally the instant coffee and optionally the sweetener, typically a sugar. Suitable mixtures of this type typically comprise: (1) from about 25 to about 98% (preferably about 40 to about 96%) of the non-foaming cream agent; (2) from about 0.5 to about 3% (preferably from about 0.8 to about 2.5%) of the acid; (3) from about 0.5 to about 3.5% (preferably from about 0.9 P868 to about 3%) of the carbonate or bicarbonate salt; (4) optionally from about 5 to about 20% (preferably from about 9 to about 15% instant coffee.) (5) optionally between about 35 and 60% (preferably between about 40 and 55%) of sweetener (preferably sugar) The mixture is typically densified to at least about 0.7 g / cc, preferably at least about 0.75 g / cc, with the typical range being from about 0.7 to about 0.8 g / cc The densification of these other components in addition to the non-foaming cream agent it is useful in addition to increasing the density of the final foamable instant coffee product.A preferred device for the densification of the non-foaming cream agent, either alone or in combination with these other components is the Feeco compactor. The non-foaming cream agent should be maintained at temperatures not exceeding 100 ° F (37.8 ° C) during densification to avoid fusion. n of the partially hydrogenated fats present in the cream agent. An alternative method to carry out the P868 process of the present invention is to extrude at least the instant coffee and the sweetener (sugar). The extrusion of the non-foaming cream agent is not desired since this would decrease the solubility of the creaming agent or in the worst case, it would make it insoluble; the non-foaming cream agent is compacted as above). The extrusion of instant coffee and sugar allows greater densification of these two components than is normally achieved by compaction. In an alternative embodiment, the acid is formulated as a mixture with instant coffee and sugar which is then extruded. Suitable mixtures of this type comprise: (1) from about 20 to about 50% (preferably from about 25 to about 35%) of instant coffee; (2) from about 50 to about 80% (preferably from about 60 to about 75%) of sweetener (preferably sugar); (3) from about 1 to about 6% (preferably from about 3 to about 5%) of acid. A preferred device for carrying out this extrusion step is a twin screw extruder (ie Baker Perkins or Werner -Pfleiderer). The extrusion P868 of the instant coffee and the sugar, with or without the acid and the carbonate / bicarbonate salt is preferably carried out at a temperature not higher than about 70 ° C in order to avoid the burning of the flavors or that the flavors are deviated. This extruded material typically needs to be granulated and then sized for its particle size before being combined with other ingredients of the foamable instant coffee product. This extruded material can be granulated and sized using a vibrating screen, a coffee granulator, a grinding mill, and the like to provide a narrow distribution in particle size. The particle size of this granulated and sized material is typically in the range of about # 14 mesh (1400 microns) to about # 100 mesh (150 microns). The densified materials, which include any extruded material, are mixed, joined or otherwise combined with other ingredients (eg, foaming cream agent, proteinaceous foam stabilizer, flavorings, milk solids, thickeners, flow aids, sweeteners, etc.) in a paddle, drum, screw, or brush-type mixer or the like to provide the instant, foamable, final coffee product. The foamable instant coffee products according to the invention P868 comprise: a. from about 1 to about 40% (preferably from about 7 to about 30%) of instant coffee having a density of at least about 0.2 g / cc, typically a density in the range of from about 0.2 to about 0.6 g / cc; b. from about 10 to about 90% (preferably from about 20 to about 70%) of a non-foaming cream agent having a density of at least about 0.5 g / cc; c. from about 1 to about 20% (preferably from about 4 to about 15%) of a foaming agent te; d. from about 0.1 to about 60% (preferably between about 0.5 and 40%) of a proteinaceous foam stabilizer (if the egg white albumin is the foam stabilizer, this amount is typically in the range of between about 0.1 and 10. %, preferably between approximately 0.5 and 5%); and. from about 0.1 to about 5% (preferably from about 0.5 to P868 about 3%) of a water-soluble edible acid; F. from about 0.1 to about 5% (preferably from about 0.5 to about 3%) of a bicarbonate or carbonate salt; g. optionally up to about 20% milk solids; h. optionally up to about 0.05 to 10% (preferably from about 0.1 to about 5%) of a thickener; i. optionally an effective amount of a sweetener; j. optionally an effective amount of a flavoring; The foamable instant coffee products of the present invention have a density of at least about 0.4 g / cc, preferably at least about 0.5 g / cc. Typically, these coffee products have a density between about 0.55 and about 0.75 g / cc. The foamable instant coffee products according to the present invention are preferably sweetened with sugar. These products sweetened with sugar typically comprise: P868 a. from about 1 to about 20% (preferably from about 7 to about 15%) of the instant coffee; b. from about 10 to about 45% (preferably from about 20 to about 35%) of a cream agent; c. from about 1 to about 10% (preferably from about 4 to about 8%) of the foaming cream agent; d. from about 0.1 to about 30% (preferably between about 0.5 and 20%) of a proteinaceous foam stabilizer (if the egg white albumin is the foam stabilizer, this amount is typically in the range of between about 0.1 and 5. %, preferably between approximately 0.5 and 3%); and. from about 0.1 to about 5% (preferably from about 0.5 to about 1.5% of the acid; f from about 0.1 to about 3% (preferably from about 0.5 to about 1.5%) of the bicarbonate or carbonate salt; optionally up to about 10% milk solids; h. optionally up to about 0.05 to 5% (preferably from about 0.1 to about 3%) of a thickener; i. from about 25 to about 60% (preferably from about 35 to about 55%) of sugar; j. optionally an effective amount of a flavoring; The foamable instant coffee products sweetened with sugar of this invention have a density of at least about 0.5 g / cc, preferably at least about 0.6 g / cc. Typically these coffee products sweetened with sugar have a density of about 0.55 about 0.75 g / cc. The foam developed by the instant coffee products of the present invention is evaluated by the following procedure.

Foam Height: Eighteen grams of the instant coffee product are measured in 400 ml glass beaker (72 mm inner diameter) and 222 ml warm water (175 ° F) are added to the beaker. The solution is stirred for 10 seconds with a spoon. The solution is left to stand for one minute and the height of the developed foam is measured in millimeters. The height of the typical foam for P868 instant coffee products of the present invention is from 4 to 5 mm.

Foam Formation and Stability. Seven and a half grams of the instant coffee product are measured in a 250 ml beaker and 92.5 milliliters of hot water (170 ° F, 77 ° C) are added to the beaker. The solution is stirred for 20 seconds with a spoon. The stirred solution is poured into a 240 ml graduated cylinder and the foam reading is read in milliliters after 1, 5, 10, 15 and 20 minutes. The typical foam formation and stability of the instant coffee products of the present invention are: 6, 5, 4, 3, and 3 ml of foam after 1, 5, 10, 15 and 20 minutes, respectively. The values of height, formation and foam stability vary as the concentration of the foam generating system varies (foaming cream agent, acid, carbonate / bicarbonate salt and dehydrated egg white) within the established concentration ranges.

EXAMPLES The following examples illustrate the high density, foamable instant coffee products made according to the present invention.

P868 Example 1 The following ingredients are mixed together and compacted (densified) from an initial volumetric density of 0.56 g / cc to a final bulk density of at least 0.75 g / cc using a Feeco Compactor (diameter of 8 inches and 50 inches long) operating at 246 Ib / h, 1500 rpm, 1.4 HP and cooled to a temperature of 40 ° F (4 ° C): Five hundred grams of vanilla flavored instant coffee product with a uniform powder appearance and a bulk density of 0.64 g / cc are prepared by mixing together the following ingredients: P868 '' Ground and dimensioned through a # 100 mesh Example 2 The following ingredients are mixed together and compacted (densified) from an initial volumetric density of 0.48 g / cc to a final bulk density of at least 0.54 g / cc using a Feeco Compactor (diameter of 8 inches and 50 inches of diameter). long) operating at 186 lb / h, 1500 rpm, 1.6 HP and cooled to a temperature of 40 ° F (4 ° C) P868 Five hundred grams of vanilla flavored instant coffee product with a uniform powder appearance and a bulk density of 0.65 g / cc are prepared by mixing the following ingredients together: * Ground in an Alpine Pin Mill at 1900 RPM and 50% pin from the initial volumetric density of 0.237-0.293 g / cc to a final volumetric density of 0.507-0.562 g / cc. ** Ground and dimensioned through a # 100 mesh screen.

P868 Example 3 Five hundred grams of vanilla flavored instant coffee product with a mottled (non-uniform) appearance and a bulk density of 0.59 g / cc is prepared according to Example 1, except that instant coffee spray-dried with volumetric densities of 0.237-0.293 g / cc is used in place of ground instant coffee.

Example 4 Sucrose (75%) and instant coffee (25%) are mixed together and then dosed in a first zone of a Werner and Pfleiderer twin screw extruder ZSK equipped with a double-hole die of 5 mm diameter. The operating conditions of the extruder are shown in the following table: P868 The molten extrudate is cooled to room temperature to allow it to solidify. The solidified extrudate is docked using a Grind Master Model 495 coffee grinder. The ground mixture is then sized using the # 14, # 16, # 30, # 100 and # 170 mesh screens. The particles retained in mesh screens # 14, # 30 and # 100 are mixed in a 1: 1: 1 ratio respectively, to maximize the density of the granulated coffee / sucrose mixture. Five hundred grams of vanilla flavored instant coffee product with a marbled appearance (non-uniform) and a volumetric density of 0.64 g / cc are prepared by mixing together the following ingredients: P868 Dehydrated Egg White 1.9 Silicon Dioxide 1.0 * Same as the compacted mixtures of Examples 1 and 2 Example 5 A non-foaming cream agent is compacted from an initial bulk density of 0.47 g / cc to a final bulk density of at least 0.54 g / cc using a Feeco Compactor (8 inches in diameter and 50 inches in length) which operates at 186 lb / h, 1500 rpm, 1.6 HP and cooled to a temperature of 40 ° F (4 ° C): Sixty-five pounds of foamable instant coffee product, vanilla flavor, which has a mottled (non-uniform) appearance and a bulk density of 0.70 g / cc are prepared mixing the following ingredients together in a 140 1 (5 cubic foot) batten mixer.

P868 * Passed through a # 20 mesh screen. ** Ground and passed through a # 100 mesh screen.

All the ingredients except the foaming cream agent and the dehydrated skim milk are placed in the batter mixer and mixed for 6 minutes. After this initial 6 minute period, the foaming cream agent and the dehydrated skim milk are added to the blender and mixed for a term of 6 minutes.

Example 6 A non-foaming cream agent is compacted from an initial bulk density of 0.47 g / cc to a final bulk density of at least 0.54 g / cc using a Feeco Compactor (8 inches in diameter and 50 inches in length) operating at 186 lb / h, 1500 rpm, 1.6 HP and cooled to a temperature of 40 ° F (4 ° C): Sixty-five pounds of a foamable instant coffee product, chocolate flavor, which has a P868 uniform appearance and a bulk density of 0.69 g / cc are prepared by mixing the following ingredients in a 140 1 (5 cubic foot) batten mixer: * Ground and passed through a # 100 mesh screen.

All the ingredients except the foaming cream agent and the dehydrated skim milk are placed in the batter mixer and mixed for 6 minutes. After P868 of this initial 6 minute period, the foaming cream agent and the dehydrated skim milk are added to the mixer and mixed for a second period of 6 minutes.

P868

Claims (19)

1. NOVELTY OF THE INVENTION Having described the present invention, it is considered as a novelty and, therefore, the content of the following CLAIMS is claimed as property: 1. A foamable coffee product having a density of at least 0.4 g / cc, preferably of at least 0.5 g / cc, more preferably from 0.55 to 0.75 g / cc, characterized in that it comprises: a. from 1 to 40%, preferably from 7 to 30% of instant coffee having a density of at least 0.2 g / cc; b. from 10 to 90% preferably from 20 to 70% of a non-foaming cream agent having a density of at least 0.5 g / cc, preferably from 0.5 to 0.6 g / cc; c. from 1 to 20% preferably from 4 to 15% of a foaming cream agent; d. from 0.1 to 60%, preferably from 0.5 to 40% of a proteinaceous foam stabilizer; and. from 0.1 to 5%, preferably from 0.5 to 3% of a water-soluble edible acid; and f. 0.1 to 5%, preferably 0.5 to 3%, of a water soluble bicarbonate or carbonate salt that releases carbon dioxide when reacted with the acid; P868 g. optionally up to 20% milk solids; h. optionally from 0.05 to 10% of a thickener; i. optionally an effective amount of a sweetener; j. an effective amount of a flavoring; The product according to claim 1, characterized in that the foam stabilizer is selected from the group consisting of egg white albumin, whey protein, soy protein, soy protein isolate, corn protein isolate and mixtures of the same, preferably egg white albumin in an amount between 0.5 to 5%. 3. The product according to any of claims 1 to 2 characterized in that the acid is selected from the group consisting of citric acid, malic acid, tartaric acid, fumaric acid, succinic acid, phosphoric acid and mixtures thereof. 4. The product according to any of claims 1 to 3, characterized in that the carbonate or bicarbonate salt is selected from the group consisting of sodium bicarbonate, sodium carbonate, potassium bicarbonate and mixtures thereof. 5. The product according to any of claims 1 to 4, characterized in that the bicarbonate or carbonate salt is selected from the group that P868 consists of sodium carbonate and sodium bicarbonate and is further characterized because the acid is citric acid. The product according to any of claims 1 to 5, characterized in that the thickening agent is selected from the group consisting of locust bean gum, guar gum, gellan gum, xanthan gum, ghatti gum, modified ghatti gum, tragacanth gum , carrageenan, anionic polymers derived from cellulose, pregelatinized starches, pregelatinized high amylose starches, pregelatinized hydrolyzed starches, chemically modified starches and mixtures thereof. The product according to any of claims 1 to 5, characterized in that the sweetener is selected from the group consisting of: sugars, sugar alcohols, low calorie sweeteners and mixtures thereof. 8. A foamable coffee product having a density of at least 0.5 g / cc, preferably at least 0.6 g / cc, characterized in that it comprises: a. from 1 to 20%, preferably from 7 to 15% of instant coffee having a density of at least 0.2 g / cc; b. from 10 to 45% preferably from 20 to 35% of a non-foaming cream agent having a density of P868 at least 0.5 g / cc; c. from 1 to 10% preferably from 4 to 8% of a foaming cream agent; d. from 0.1 to 30%, preferably from 0.5 to 20% of a proteinaceous foam stabilizer; and. from 0.1 to 3%, preferably from 0.5 to 1.5% of a water-soluble edible acid; and f. from 0.1 to 3%, preferably from 0.5 to 1.5% of a bicarbonate salt or edible carbonate soluble in water that releases carbon dioxide when reacted with the acid; g. from 25 to 60%, preferably from 35 to 55%, sugar; h. optionally up to 10% milk solids; i. optionally from 0.05 to 5% of a thickener; j. optionally an effective amount of a sweetener; The product according to claim 8, characterized in that the foam stabilizer is selected from the group consisting of egg white albumin, whey protein, soy protein, soy protein isolate, corn protein isolate and mixtures of the same, preferably egg white albumin in an amount between 0.5 to 3%. 10. The product according to any of claims 8 to 9 characterized in that the acid is P868 selects from the group consisting of citric acid, malic acid, tartaric acid, fumaric acid, succinic acid, phosphoric acid and mixtures thereof. 11. The product according to any of claims 8 to 10, characterized in that the carbonate or bicarbonate salt is selected from the group consisting of sodium bicarbonate, sodium carbonate, potassium bicarbonate and mixtures thereof. 12. The product according to any of claims 8 to 11, characterized in that the bicarbonate or carbonate salt is selected from the group consisting of sodium carbonate and sodium bicarbonate and is further characterized in that the acid is citric acid. A method for making a foamable instant coffee product comprising the steps of: (a) densifying to at least 0.5 g / cc a mixture comprising: (1) a non-foaming cream agent; (2) an edible acid soluble in water; (3) an edible water soluble carbonate or bicarbonate salt that releases carbon dioxide when reacted with the acid; (b) combining the densified mixture with: (1) a foaming cream agent; (2) a proteinaceous foam stabilizer; P868 (c) wherein at least one of the mixtures (a) and (b) comprises instant coffee having a density of at least 0.2 g / cc; (d) wherein the resulting coffee product has a density of at least 0.4 g / cc and comprises: (1) from 1 to 40%, preferably from 7 to 30% instant coffee; (2) from 10 to 90%, preferably from 20 to 70% non-foaming cream agent; (3) from 10 to 90%, preferably 20 to 70% non-foaming cream agent; (4) from 0.1 to 60%, preferably from 0.5 to 40% foam stabilizer; (5) from 0.1 to 5%, preferably from 0.5 to 3% acid; and (6) from 0.1 to 5%, preferably from 0.5 to 3% carbonate or bicarbonate salt. The method according to claim 13, characterized in that the mixture of step (a) comprises: (4) instant coffee; (5) a sweetener. The method according to any of claims 13 or 14, characterized in that the mixture of step (a) comprises: (1) from 25 to 98% of the non-foaming cream agent; P868 (2) from 0.5 to 3% acid; (3) from 0.5 to 3.5% carbonate or bicarbonate salt; (4) from 5 to 20% instant coffee; (5) from 35 to 60% sugar. 16. The method according to any of claims 13 to 15, characterized in that the mixture of step (a) is densified to at least 0.7 g / cc, preferably 0.7 to 0.8 g / cc. 17. A method for making a foamable instant coffee product having a density of at least 0.5 g / cc, comprising the steps of: (a) densifying to at least 0.5 g / cc a mixture comprising: (1) a non-foaming cream agent; (2) an edible acid soluble in water; (3) an edible water soluble carbonate or bicarbonate salt that releases carbon dioxide when reacted with the acid; (b) extruding a second mixture comprising: (1) sugar; and (2) instant coffee, - (c) combining the densified mixture of step (a) and the extruded mixture of step (b) with: (1) a foaming cream agent; (2) a proteinaceous foam stabilizer; P868 (d) wherein the resulting coffee product has a density of at least 0.5 g / c and comprises: (1) from 1 to 20%, preferably from 7 to 15% instant coffee; (2) from 25 to 60%, preferably from 35 to 55% sugar; (3) from 10 to 45%, preferably from 20 to 35% non-foaming cream agent; (4) from 1 to 10%, preferably from 4 to 8% of foaming cream agent, - (5) from 0.1 to 30%, preferably from 0.5 to 20% of foam stabilizer; (6) from 0.1 to 3%, preferably from 0.5 to 1.5% carbonate or bicarbonate salt. The method according to claim 17, characterized in that the second mixture of step (b) comprises: (1) from 20 to 50% instant coffee; (2) 50 to 80% sugar; (3) from 1 to 6% acid. 19. The method according to any of claims 17 to 18, characterized in that step (b) is carried out at a temperature not higher than 70 ° C. P868